Comments for The Butcher's Apprentice

Comment on Burma: Rivers of Flavor by alison

alison — Tue, 02 Apr 2013 13:58:43 +0000

love the okra blossom! veggies have wonderful flowers! reminds me to post a watercolor card i did of my cucumber plant from last summer

Comment on Making guanciale by Potato, Onion, and Cheese Frittata

Potato, Onion, and Cheese Frittata — Mon, 28 Jan 2013 16:40:02 +0000

[...] Guinea Hog head home with us. Dominic butchered the hog head and is in the process of making guanciale, from Charcuterie, by Brian Polcyn and Michael Ruhlman, with the hog’s jowls. He slow cooked [...]

Comment on Making guanciale by Potato, Onion, and Cheese Frittata

Potato, Onion, and Cheese Frittata — Mon, 28 Jan 2013 07:10:09 +0000

[...] home with us. Dominic butchered the American Guinea Hog head and is in the process of making guanciale, from Charcuterie, by Brian Polcyn and Michael Ruhlman, with the pigs jowls. He slow cooked the [...]

Comment on Hog casings from scratch by Sally Schneider

Sally Schneider — Thu, 10 Jan 2013 00:55:17 +0000

Hi. Thanks for posting this; it’s rare to find such detail about this process. I’ve been looking for casings from small-farm, cleanly-raised hogs and have been told that “their not worth the work”, so none are available. And one guy told me that most of the hog casings used these days are from China. So I’m gonna wrap my sausages in caul fat.

Comment on Making guanciale by Steve

Steve — Sat, 06 Oct 2012 10:42:47 +0000

How long did you air-dry the Guanciale for in total please?

Comment on About by loubarlow

loubarlow — Thu, 04 Oct 2012 01:20:23 +0000

your blog is awesome! your friends and family are lucky lucky people!

Comment on Burma: Rivers of Flavor by Nanny Ogg

Nanny Ogg — Thu, 04 Oct 2012 00:41:44 +0000

Love the okra pics! It is so perfect looking!

Sis

Comment on Burma: Rivers of Flavor by mosaica

mosaica — Tue, 18 Sep 2012 00:14:08 +0000

Thanks Ryan I’ve been very out of the loop this summer (market & gardens kicking my ass), but I did make a pot roast pig’s head for supper last night. Made me think of that great marathon of cooking that you streamed. That was a GREAT night

Comment on Burma: Rivers of Flavor by Ryan

Ryan — Mon, 17 Sep 2012 23:24:22 +0000

Your pictures are always so beautiful. Thanks for making me smile, I need it today.

Comment on Burma: Rivers of Flavor by vtbee

vtbee — Mon, 10 Sep 2012 15:40:56 +0000

okay, i confess that i am a recent convert to okra. iliana, between your incredible cooking and naomi’s incredibly helpful book, my okra world is expanding! thank you!