Why do I tempt myself so with such beautiful food! Salami, pastrami, prosciutto, mmm. I'm getting more into charcuterie now. Cooking fillet Mignon is boring. Transforming measly, tough brisket into corned beef by brining for a week then simmering is totally radical! In goes brisket, out comes corned beef. Reminds me of my math homework relating to slopes and functions. In goes x, out comes y. In goes x out comes x (fillet Mignon) wouldn't be cool with my math teacher, though I doubt he would turn down a fillet. Look for related posts in the future.
Showing posts with label charcuterie. Show all posts
Showing posts with label charcuterie. Show all posts
Tuesday, October 21, 2008
Charcuterie
Why do I tempt myself so with such beautiful food! Salami, pastrami, prosciutto, mmm. I'm getting more into charcuterie now. Cooking fillet Mignon is boring. Transforming measly, tough brisket into corned beef by brining for a week then simmering is totally radical! In goes brisket, out comes corned beef. Reminds me of my math homework relating to slopes and functions. In goes x, out comes y. In goes x out comes x (fillet Mignon) wouldn't be cool with my math teacher, though I doubt he would turn down a fillet. Look for related posts in the future.
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