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Kristine
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Back to the pancetta post, I'm having a hard time finding fresh pork belly in Toledo. Any suggestions, someplace in between Cleveland and here I could take a trip to? Ordering on line just doesn't sound like a good alternative(?) Thanks!
Commented Jun 18, 2009 on Barbecued Ham with Chipotle Honey Glaze at ruhlman.com
Barbecued Ham with Chipotle Honey Glaze
Photo by Donna What to do with a ham?! I never know. I don't really like ham. Ham is a bore. There's too much of it. And it tastes like ham! But I had a big one from an extraordinary pig, I'd brined it using a standard ham brine but did not smoke it as would be traditional. I don't have a pr...
Ditto on Bourdain's Les Halles. It taught me some great "basics." I also go straight to Jacques' La Technique and La Methode when trying something new, as well as Julia's "Way to Cook." All have been mentioned already, but they are my go-tos. I haven't finished Ratio yet, but I'm pretty sure it'll be added!
Commented May 20, 2009 on Cookbooks That Teach at ruhlman.com
Cookbooks That Teach
On Sunday I put a call out on Twitter for books that a 60-year-old guy could use to teach himself to cook and got scores of suggestions: Lots of Julia of course, but others that got three or more votes were Bittman's How to Cook Everything, Alice Waters' The Art of Simple Food, and The Joy of...
They need to update your bio to include "Ratio."
Commented May 11, 2009 on A Measure of Food Writing at ruhlman.com
A Measure of Food Writing
Measuring spoons by Donna I'm heading to the Greenbrier Food Writer's Symposium today and very much look forward to it. I was there several years ago and was impressed by the interaction and caliber of the work that happens there. But at the time, the food writing world was as it had been ...
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