Chartuterie - updated 12/18/08
This is the book that got me started on the topic. That cover pictue is seductive, back on Thanksgiving 2006 I put together that platter from my own efforts.
A written opinion on some dry cured product using these recipes.
This post will serve as an index into my attempts at Ruhlman's and Polcyn's work. A link to this post will appear, with current date of this post. As I do a sausage a link to the most recent post will be just below here.
Most recent
And the link will also be put below, in page order of the book.
Brian's Holidy Kielbasa pp 118
Italian Sausage, Spicy and Sweet pp 122
Mexican Chorize pp 127
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the great thing about turkey is that the sandwichs are great.
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A chartuterie and cheese plate with three meat mountains, five hunks of cheese, a vat of duck liver pate, and all the cornichons you can eat for $18
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I would have thought you should have had some cured meats with it, at least that's what i consider chartuterie.
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Chartuterie plate of chicken liver paté, country paté and copa with bread, mustard and pickled fennel.
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