Copyright secured by Digiprove © 2012 Larry GaianSome Rights ReservedOriginal content here is published under these license terms: X License Type:Non-commercial, Attribution, no Derivative workLicense Summary:You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works.License URL:http://creativecommons.org/licenses/by-nc-nd/3.0/
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NOTE: I the good fortune to spend a few days (August 25 – 27) in Des Moines, Iowa attending the 13th Annual Niman Ranch Hog Farmer Appreciation Dinner. The weekend included a variety of activities including a panel discussion on sustainable farming, a tour of the Willis Dream Farm in Thornton, Iowa, a trip to Continue reading … La Quercia: Eat Well, Live Well, Be Well I take part in a couple BBQ Forums and although everyday brings a new set of great recipes to add to my “I’ve Got To Try This” list, today’s blog post is dedicated to one of the most amazing recipes I’ve seen in a long time. It come courtesy of Cha Cha BBQ Hut Continue reading … Let’s Do The Pork Belly Cha Cha Getting ready for the brine A few years ago Celeste and I visited the wonderful city of Vancouver, Canada. During out stay we stopped by Granville Island and came across a smokehouse selling Salmon Candy, I’m don’t remember what they called it, but it reminded me a Pig Candy, so I called it Salmon Continue reading … Salmon Candy I’ve not had great results with my charcuterie efforts lately. The bacon and panchetta cures last years were good but did not yield the results I was hoping for. I decided to give it a try again this week with something that would yield a better potential for success. And the end result was Continue reading … Charcuterie: Tasso Today was the day the pancetta was supposed to be finished. And as things often go when learning to do something new it wasn’t meant to be. When I cut down the pancetta and sliced the top off it was apparent that the drying time was not long enough. I was curious about this recipe Continue reading … Drying Pancetta Day 14 |
 "SauceMasterG" 
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