While in Rhode Island, Brown visited several local restaurants and produced videos with Eater at PPAC, Bolt Coffee Company, The Shop and Olneyville NY System where Brown repeatedly proclaimed his love for coffee milk.
Another month has passed and it’s time for the fourth Charcutepalooza installment. This time we’re hot smoking (with a little bit of past months’s salt curing and brining thrown in too) and we’re back to all pork using Boston Butt (shoulder) and loin cuts. Once again I turned to Persimmon Provisions for some of my
-> Continue reading Charcutepalooza April: Hot Smoking: tasso ham and Canadian bacon
One of the quickest and easiest ways to change the flavor of a food is to brine it. Essentially a heavily salted liquid with aromatics, a brine can add flavor to meats and fish, turn vegetables into pickles and, in the case of this month’s Charcutepalooza challenge, alter the profile of beef brisket into the
-> Continue reading Charcutepalooza March: Brining: corned beef