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After a week of waiting I finally revealed the contents in the cheesecloth, sliced it open, and had a piece. The colour, texture, and taste to me seems absolutely perfect. This is my second project out of Charcuterie, and so far I have been really impressed. The first time I made Peameal Bacon (which is the unsmoked version of Canadian Bacon, which dosent actually exist here in Canada.) Thanks alot Ruhlman! Cant wait to bring this into the restaurant and see how it holds up with the other cooks!!
Toggle Commented Sep 29, 2009 on Duck Prosciutto at ruhlman.com
1 reply
After a week of waiting I finally revealed the contents in the cheesecloth, sliced it open, and had a piece. The colour, texture, and taste to me seems absolutely perfect. This is my second project out of Charcuterie, and so far I have been really impressed. The first time I made Peameal Bacon (which is the unsmoked version of Canadian Bacon, which dosent actually exist here in Canada.) Thanks alot Ruhlman! Cant wait to bring this into the restaurant and see how it holds up with the other cooks!!
Toggle Commented Sep 29, 2009 on Duck Prosciutto at ruhlman.com
1 reply