8 hours ago, huiray said:Saturday grazing.
Finocchiona. Salame Cotto. Francese bread (supplier: Amelia's Bread), ripped from the loaf as i went along (see below too). All from Goose the Market/Smoking Goose. (Ignore the walnut-cranberry bread slices in the top left corner)
Wallabout Crown Finish (top), Haymaids (bottom left), Essex Street Marcel Petit Comte (bottom right). All from Goose the Market.
Being eaten w/ the Francese.
Hot Capicola/Capocolla [Smoking Goose], via Goose the Market.
Plus Jamón Serrano (Goose the Market].
All with Francese chomped along.
I envy you your cheese and charcuterie source every time you post it.
1 hour ago, jvalentino said:Bo ssam recipe from Lucky Peach. Served with gochugang mayo, jalepeno, green onion and quick pickles. Easy to eat lots of these.
I am intrigued by the notion of bo ssam. I believe that will be the treatment for the next pork butt that comes through.
Tonight's asparagus was butter-braised, with hollandaise because the youngest child was here. Doggoned good blender hollandaise, if I did make it myself.
