Would-be briner’s take heed: Using salt and herbs to infuse flavor into meats is an art, not a science. Much depends on guaging how long your meats need to sit in the brine to develop the flavor you’re looking for. As part of this month’s Charcutepalooza project I’ve been brining pork chops and I have […]
Tags:brining·Charcutepalooza·meat·pork
I swear, when Michael Ruhlman’s book Charcuterie came out five years ago, I fully intended to make a project out of preparing all the recipes and training myself in the art of sausage, bacon, pate and the like. But you can’t hardly blink in the food blogosphere without someone taking ideas like that and making […]
Do read this op-ed in the New York Times in which Nicolette Hahn Niman, of the Niman Ranch meat family, convincingly argues that meat does not have to be bad for the environment. And since we believe a plant-based diet is nutritionally inferior, we are glad to hear it. Niman, who is also a lawyer […]
Tags:global warming·meat
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