The hillbilly ham house hootenanny concludes today. Catch up on Part One: Why Build a Hillbilly Hamhouse and Part Two: How to Construct a Hillbilly Hamhouse. So there she was, in all her glory. I ran her for a couple weekends to churn out some smoked meat to give away for Christmas. I poked...
Read more →Rachel’s dad Mitch is contributing to the blog this week with his Mark Twain-esque story about making a hillbilly ham house. Start with Part 1 where he reasons out why to engage in the project. Today’s part 2 reviews the construction process. Fer me, makin’ Christmas presents has jest one rule—I gotta use stuff...
Read more →While the Hound family is vacationing, Rachel’s dad is taking over the blog with a hillbilly hamhouse hootenanny. Stay tuned all week for the full story. The thing is, I’s spose to make me something for to give away at Christmas. That’s what it started out as, ennyhow. I’s made sum burnt-wood pitchers in...
Read more →
One early morning in Monterey, California, I walked into my Russian Language classroom at the Defense Language Institute and was greeted with a most surprising smell. “Get over here an’ tear you off a hunk of boooo-dan!” Sargent Lyles he shouted in his heavy cajun accent that applied equally to the Russian we were...
Read more →Freshstreet Yakitori (previously Section 8 Yakitorium) has received a good bit of press lately. The reviews are universally great but no one has picked up on exactly what makes the Yakitorium so tasty and authentic. It’s the bincho. Bincho-tan is a special hardwood charcoal produced and imported from Japan. So far as I can...
Read more →I apologize for another list post but my mind is stuck on them right now. I have gift lists, guest lists, and grocery lists scattered around the house. When not making or checking off my lists, I read these five great articles this week: 1) It’s For You, Teacher Tom is a sweet reflection...
Read more →My final Charcutepalooza post, on the topic of showing off, takes the form of two family stories. Origins of the Sweetheart Once upon a time in 13th century Europe, lived Devorguilla of Galloway. Devorguilla was a woman of substance (i.e. wealthy land owner) whose parents arranged her marriage to John de Baliol. Read more...
Read more →The eleventh Charcutepalooza challenge is curing. Alex and I have cured and dried many meats including saucisson sec, fermented chorizo, and coppa. I asked my daughter Lillian to complete this challenge with me. She’s been around hanging meat for most of her life. Curing requires minimal skill and can be left for days at...
Read more →I recently mentioned on twitter that having the first meat of the season hanging in the basement made me feel like our house was a home again. Someone (who are you? I can’t find the tweet now!) replied “It’s modern mistletoe!” That got me to thinking about how meat curing is a tasty metaphor...
Read more →Is your Thanksgiving menu finalized? My mother is hosting dinner this year so Alex and I are responsible for very little. We’re bringing a charcuterie platter for the appetizer, brussels sprouts (probably pan roasted with homemade bacon) and Alex’s dressing. If your menu isn’t full of family traditions, here are five suggestions for seasonal...
Read more →