tag:blogger.com,1999:blog-189030594097847725.post2018482567316668145..comments2023-10-29T04:45:31.492-07:00Comments on Charcuterie Sundays: LarzoGrant van Gamerenhttp://www.blogger.com/profile/05296653270527166199noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-189030594097847725.post-40271942853542293502021-08-31T12:01:54.487-07:002021-08-31T12:01:54.487-07:00My dad was diagnosed with early onset Parkinson...<br />My dad was diagnosed with early onset Parkinson's disease at 57.his symptoms were shuffling of feet,slurred speech, low volume speech, degradation of hand writing, horrible driving skills, right arm held at 45 degree angle, but now he finally free from the disease with the help of total cure from ULTIMATE LIFE CLINIC, he now walks properly and all symptoms has reversed, he had trouble Victoriahttps://www.blogger.com/profile/17780783153020141666noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-49621004473421326512011-02-01T09:13:51.466-08:002011-02-01T09:13:51.466-08:00Yum, just as you said. Lardo or Larzo in Hungary....Yum, just as you said. Lardo or Larzo in Hungary. Let me know when you are in Portland, Oregon and I will give you a taste of what's been curing in the fridge.fasenfesthttps://www.blogger.com/profile/08868075767165147192noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-27679271857729769852010-12-05T22:48:33.227-08:002010-12-05T22:48:33.227-08:00Also, with chewy lardo . I'll generally serve ...Also, with chewy lardo . I'll generally serve it warm on a crostini.Unknownhttps://www.blogger.com/profile/03908082894423068614noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-84807710230571209632010-12-05T22:46:18.019-08:002010-12-05T22:46:18.019-08:00Alex.
It generally has to do with the feed.
Whey...Alex. <br />It generally has to do with the feed. <br />Whey fed is great for lardo. But super crap for salami's. <br />The fattier the feed, the smoother the fat.Unknownhttps://www.blogger.com/profile/03908082894423068614noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-24162683743838344042010-12-03T13:01:26.302-08:002010-12-03T13:01:26.302-08:00Why does fat get so chewy when you cure it? Is the...Why does fat get so chewy when you cure it? Is there anything you can do to make it less chewy? <br /><br />I like a bit of chew, but meat bubble gum is not so popular.<br /><br />Alex<br /><br />p.s. I haven't forgotten about you, You'll have some Winnipeg Charcuterie coming to you in the new year.Chef Alexhttps://www.blogger.com/profile/05300977548571005006noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-15591484734679138162010-07-30T07:41:58.534-07:002010-07-30T07:41:58.534-07:00mmmmm, yummy!!!
I'm also into the food blog w...mmmmm, yummy!!!<br /><br />I'm also into the food blog world, and it would be great if you can take a look at my site and leave me any comment/suggestion.<br /><br />Take care and keep posting!<br />http://youarecookingblog.comUnknownhttps://www.blogger.com/profile/13717191846751302947noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-55315155714490329752010-04-14T06:09:43.249-07:002010-04-14T06:09:43.249-07:00That's a thing of beauty. If I could have a p...That's a thing of beauty. If I could have a plate like that, I assure you it would come back CLEAN.Jennifer Shttps://www.blogger.com/profile/13721055209360000055noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-19237867672432527712010-03-25T13:43:16.195-07:002010-03-25T13:43:16.195-07:00I tried the Lardo the last time that I was at The ...I tried the Lardo the last time that I was at The Hoof and, to be honest, it just didn't taste like much to me. I'll definitely look forward to seeing some Larzo on my next charcuterie plate, though.Robinhttps://www.blogger.com/profile/05203826007012958891noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-39996960460158989472010-03-24T11:38:10.122-07:002010-03-24T11:38:10.122-07:00Wow.. looks awesome.
I'm going to put this on...Wow.. looks awesome.<br /><br />I'm going to put this on the project list for next month with my new "awesome pork source"Portland Charcuterie Projecthttps://www.blogger.com/profile/11741838890062064902noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-2730036698584903562010-03-24T08:22:41.501-07:002010-03-24T08:22:41.501-07:00larzo.... love it. haha. I think you might just ha...larzo.... love it. haha. I think you might just have the next big thing in larousse gastronomiqueb baxterhttps://www.blogger.com/profile/03435997644623505213noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-77401205021537695652010-03-24T03:31:05.755-07:002010-03-24T03:31:05.755-07:00Yum, that looks delicious!
Along the lines of peo...Yum, that looks delicious!<br /><br />Along the lines of people who won't eat luscious pork fat, my boyfriend's sister regularly rips the fatty bits off prosciutto and leaves them in a pile on her plate. <br /><br />Sacrilege every time I see it!PJhttps://www.blogger.com/profile/02331696708174180430noreply@blogger.com