Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Got it.
Shelby mentioned this guy in response to someone's query on ducks: https://honest-food.net/
And he has a podcast that I'm now listening to, which featured a great episode on salami basics and another on curing whole chunks; and then I went hunting the threads on the subject, which brought me here.
Definitely no pressure on the documentation project! But know that I'm rooting for you and everybody this winter. Happy Solstice, peeps, and good eating.
Got it.
Shelby mentioned this guy in response to someone's query on ducks: https://honest-food.net/
And he has a podcast that I'm now listening to, which featured a great episode on salami basics and another on curing whole chunks; and then I went hunting the threads on the subject, which brought me here.
Definitely no pressure on the documentation project! But know that I'm rooting for you and everybody this winter. Happy Solstice, peeps.
