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Viands

San Francisco, California, United States. View my complete profile. Canadian Bacon - Dry vs. Brine. Lunch in the Napa Valley. Sunday, March 19, 2006. At any rate, they were gutted, washed, and brined for a while before being rinsed and left in the refrigerator to dry overnight. Never having smoked such small fish before, I have no idea how long they should stay in the smoker so I’ll have to check them out fairly often to see if they’re done. Posted by Chris 11:58 AM. Links to this post. I've never been a...

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Viands | larder.blogspot.com Reviews

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San Francisco, California, United States. View my complete profile. Canadian Bacon - Dry vs. Brine. Lunch in the Napa Valley. Sunday, March 19, 2006. At any rate, they were gutted, washed, and brined for a while before being rinsed and left in the refrigerator to dry overnight. Never having smoked such small fish before, I have no idea how long they should stay in the smoker so I’ll have to check them out fairly often to see if they’re done. Posted by Chris 11:58 AM. Links to this post. I've never been a...

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3 name

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6 sunday smoke

7 bresaola

8 duck confit

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Viands | larder.blogspot.com Reviews

https://larder.blogspot.com

San Francisco, California, United States. View my complete profile. Canadian Bacon - Dry vs. Brine. Lunch in the Napa Valley. Sunday, March 19, 2006. At any rate, they were gutted, washed, and brined for a while before being rinsed and left in the refrigerator to dry overnight. Never having smoked such small fish before, I have no idea how long they should stay in the smoker so I’ll have to check them out fairly often to see if they’re done. Posted by Chris 11:58 AM. Links to this post. I've never been a...

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larder.blogspot.com

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Viands: Canadian Bacon - Dry vs. Brine

http://larder.blogspot.com/2006/03/canadian-bacon-dry-vs-brine.html

San Francisco, California, United States. View my complete profile. Lunch in the Napa Valley. Monday, March 13, 2006. Canadian Bacon - Dry vs. Brine. I've never been a big fan of 'Canadian bacon', which is not called that in Canada at all; there it's called 'back bacon', as opposed to the 'streaky bacon' which is standard here in the U.S.A. 'Back bacon' is a better description anyway, since it's just a cured and smoked piece of the loin having little to do with Canada. Posted by Chris 6:08 PM. Url=http:/...

2

Viands: Lemon Confit

http://larder.blogspot.com/2006/03/lemon-confit.html

San Francisco, California, United States. View my complete profile. Wednesday, March 08, 2006. A friend called and asked if we could use any Meyer lemons, as their tree had produced far more than they could use. We were expecting a bag or thereabouts but, somewhat to our dismay, received a full case! Lemons are fine, but what do you do with that many of them? The first step was to sort through the supply and select a group of similarly sized lemons, washing them thoroughly. Posted by Chris 8:37 PM. Two m...

3

Viands: Sunday Smoke

http://larder.blogspot.com/2006/03/sunday-smoke_19.html

San Francisco, California, United States. View my complete profile. Canadian Bacon - Dry vs. Brine. Lunch in the Napa Valley. Sunday, March 19, 2006. At any rate, they were gutted, washed, and brined for a while before being rinsed and left in the refrigerator to dry overnight. Never having smoked such small fish before, I have no idea how long they should stay in the smoker so I’ll have to check them out fairly often to see if they’re done. Posted by Chris 11:58 AM. We have all the ones that need to obt...

4

Viands: Duck Confit

http://larder.blogspot.com/2006/03/duck-confit.html

San Francisco, California, United States. View my complete profile. Lunch in the Napa Valley. Saturday, March 11, 2006. This morning they were looking good! Tender but firm enough not to fall apart, they were transferred to a crockery dish and covered with the strained fat. I’ll let them rest in the refrigerator for a few days or maybe a couple of weeks before trying them. Posted by Chris 7:12 AM. Mmmm your duck confit sounds yummy! Have you ever gotten the duck at Antonelli's on California? It is defini...

5

Viands: Bresaola

http://larder.blogspot.com/2006/03/bresaola_12.html

San Francisco, California, United States. View my complete profile. Lunch in the Napa Valley. Sunday, March 12, 2006. The recently made bresaola is so good that I’ve decided to try to keep some of this cured and dried beef on hand most of the time, for use as an appetizer and to eat as a snack. It’s just fantastic when served on a bed of arugula, drizzled with a little good olive oil and garnished with shaved parmesan. I’ve also decided to use only about half as many juniper berries as in the last effort.

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Viands

San Francisco, California, United States. View my complete profile. Canadian Bacon - Dry vs. Brine. Lunch in the Napa Valley. Sunday, March 19, 2006. At any rate, they were gutted, washed, and brined for a while before being rinsed and left in the refrigerator to dry overnight. Never having smoked such small fish before, I have no idea how long they should stay in the smoker so I’ll have to check them out fairly often to see if they’re done. Posted by Chris 11:58 AM. Links to this post. I've never been a...

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