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I used to be a (very novice) cheesemonger and currently cure my own meats for fun, but I do love consuming and making all kinds of food and drink. I am VERY excited to find a forum full of knowledgeable, well spoken people who are passionate about the things I am also passionate about.

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Welcome, Slimy Hog! Jump right in and join the fun!

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Welcome. As you may have discovered already, there are a bunch of topics here about charcuterie. Here are some of them:

https://forums.egullet.org/topic/79195-curing-and-cooking-with-ruhlman-polcyns-charcuterie-part-1/

 (This was very popular; there are six sequential topics related to the book. Be sure to read the first post in this one.)

https://forums.egullet.org/topic/138708-list-of-errors-in-charcuterie-by-m-ruhlman/

https://forums.egullet.org/topic/131433-best-charcuterie-cookbooks/

https://forums.egullet.org/topic/131865-charcuterie-dry-cured-salami-salumi/

 

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"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

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Welcome!

 

~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

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17 hours ago, Alex said:

Welcome. As you may have discovered already, there are a bunch of topics here about charcuterie. Here are some of them:

https://forums.egullet.org/topic/79195-curing-and-cooking-with-ruhlman-polcyns-charcuterie-part-1/

 (This was very popular; there are six sequential topics related to the book. Be sure to read the first post in this one.)

https://forums.egullet.org/topic/138708-list-of-errors-in-charcuterie-by-m-ruhlman/

https://forums.egullet.org/topic/131433-best-charcuterie-cookbooks/

https://forums.egullet.org/topic/131865-charcuterie-dry-cured-salami-salumi/

 

Awesome, thanks! I've seen a few of the threads, but I got kinda overwhelmed. I think I'll start here and make my way though a bunch of them absorbing as much as I can.

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Glad to have you. I'm currently tentatively exploring my way around the world of the electric smoker. And I know little charcuterie I do not love.

 

Are you a Razorback kind of hog, or the cured/smoked kind of hog?

 

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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6 hours ago, MrJonathanGreen40 said:

Bonjour crew!
I'm Jonathan, reporting from Barsha. Glad to find this community of different enthusiasts.
See you around!
Jonathan.

 

Hi Jonathan!

 

Good to have you here. We would love to hear about what you love to eat and cook. It would be great to have a member from Dubai.

 

You can start your own topic in the Welcome New Members Thread, you know. 

 

I'm sure I'm not the only one who would love to hear about your culinary life in Dubai.

> ^ . . ^ <

 

 

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On 11/2/2017 at 7:18 PM, Slimy Hog said:

I used to be a (very novice) cheesemonger and currently cure my own meats for fun, but I do love consuming and making all kinds of food and drink. I am VERY excited to find a forum full of knowledgeable, well spoken people who are passionate about the things I am also passionate about.

 

Welcome, Mr. Hog!

 

There is definitely a lot of interest in curing meats around here, and your input will be greatly appreciated. I hope to hear more from you soon. I'm not one of the knowledgeable people about charcuterie or sophisticated cheeses for that matter, but there are many members here who are and we would all love to hear more from you.

> ^ . . ^ <

 

 

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