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 find, no one else in Columbus (and possibly the state) is using this cooking fuel. Bincho-tan is produced from oak by [...]

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 in the true meaning of gift giving, as observed with preschoolers. 2) If I Do Something Bad, Will You Still Love [...]

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 of the Baliol family history on Tom Baillieul’s website if you wish – it’s pretty fascinating stuff!  Tom, Alex’s father, also [...]

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 a time, perfect for the distractable mind of a six year old. Watch how Lil cures lardo: While the lardo cured [...]

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 for my nearly-eleven-year-long marriage to Alex. Curing meat takes time and attention from both parties in our house. We help each [...]

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 but unique additions to the table: 1)Buffie Wellies – a tasty rich buffalo appetizer 2) Cranbellini – Add one ounce of [...]

Thanksgiving is a little over a week away. This week I’ll share some of my favorite recipes. Cooking a whole bird is a beautiful thing. The cook has the ability to infuse the meat with distinct flavors and a whole bird can feed a family for many meals. Use these techniques for a perfect Thanksgiving turkey, family style chicken dinner, or delicate individual game hens. Brine – A sugar/salt brine infuses the bird with flavorful [...]