Evolution

The key to successful charcuterie is to have a starting point and go from there. I have some friends (you know who you are!!)  who have crazy ideas and jump head first into them with the end result not always being fruitful. I on the other hand like to slowly progress from things i have learned in the past. Call it playing safe if you will, I will be cooking for many years to come so i am in no rush.  I have never been the type to try and come up with the next best thing and you can see that in our food. None of our dishes are "cutting edge", they're not trying to be. They are meant to be kept simple. Obviously we are limited with our kitchen set up, but even if i was given a huge kitchen with all the gadgets, perhaps even a gas stove and a regulation hood, the hoof would still be doing the food we do. Which brings me to my point. The hoof is a breeding ground for knowledge. We come in each morning excited to try something new based on something in the past. 

Here you have the headcheese set with the tongue and pig ear, which if you remember both started out as separate identities. 

And again, here you have the testina and the cottechino both started out solo and have now joined forces. 

I guess this is how the quail got stuffed into the chicken and then eventually into the duck. People get bored, especially chefs. Most of us continually push to learn new things. The art of charcuterie has taught me the art of patience. As quickly as i master something, im right back at the beginning with the next. It's as if im running around in a circle but each time its gets much bigger. Amassing information as i go. 

This blog post is about to get way to heavy for 4 in the morning....

My brain hurts. 

You know where i was going with this...

g'night.