tag:blogger.com,1999:blog-189030594097847725.post8030855371852990743..comments2023-10-29T04:45:31.492-07:00Comments on Charcuterie Sundays: EvolutionGrant van Gamerenhttp://www.blogger.com/profile/05296653270527166199noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-189030594097847725.post-45381734576160780472009-04-06T07:54:00.000-07:002009-04-06T07:54:00.000-07:00Thanks, Grant!I've looked round your blog for cont...Thanks, Grant!<BR/><BR/>I've looked round your blog for contact into, but I'm not seeing it, so I don't know how to send you an email! You can reach me at laurencemate@yahoo.com<BR/><BR/>I'm using some buffalo to make nduja today (you can read about this Calabrian sausage on my blog), but I'd love to have more recipes. I'll be posting the recipe for my version of nduja as soon as I work it out.Larbohttps://www.blogger.com/profile/11702817321796968379noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-39330904306513509262009-04-06T06:24:00.000-07:002009-04-06T06:24:00.000-07:00Thanks guys!Glad your enjoying the food!Larbo, ema...Thanks guys!<BR/><BR/>Glad your enjoying the food!<BR/><BR/>Larbo, email me, and ill send you a recipe.Grant van Gamerenhttps://www.blogger.com/profile/05296653270527166199noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-19209004536685351822009-03-31T10:00:00.000-07:002009-03-31T10:00:00.000-07:00Grant,I've been wanting to make more charcuterie w...Grant,<BR/><BR/>I've been wanting to make more charcuterie with buffalo. Any recipes you'd be willing to share? How about that buffalo salami with the dried blueberries?<BR/><BR/>Thanks! Love your blog; I only regret that I'm too far away to actually taste what you write about.Larbohttps://www.blogger.com/profile/11702817321796968379noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-88719891022322596922009-03-28T05:49:00.000-07:002009-03-28T05:49:00.000-07:00dude, you the man. cutting edge and figuring out ...dude, you the man. cutting edge and figuring out new shit is one thing, but the key I think still is putting shit on a plate that taste good; and you are doing that extremely well. kudos for both having patience and desire to learn and also a sense of adventure. <BR/><BR/>I have not eaten at most of the top places in toronto, as I moved here not long ago, but the care and thoughts you put pofuhttps://www.blogger.com/profile/02367297444668307112noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-69106212064325410052009-03-24T06:37:00.000-07:002009-03-24T06:37:00.000-07:00Had the head cheese last night - delicious! Man d...Had the head cheese last night - delicious! Man do I love tongue. The tongue was great with the tarragon mayo, too... The pig's snout was also awesome, in all its porky goodness - it was like concentrated pork! But my fave of the evening had to be the raw horse sammy - like a truly unctuous deconstructed tartare on perfectly complimentary bread, it had all the right elements: tangy, zippy, RedEarthhttps://www.blogger.com/profile/09004337930963101260noreply@blogger.com