tag:blogger.com,1999:blog-20430113.comments2009-09-18T09:22:45.269+02:00"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-20430113.post-66049364787707441292009-09-18T09:22:45.269+02:002009-09-18T09:22:45.269+02:00Hi Jen, Most French home canners still use the waterbath method and so do I. I&#39;d have to have a GIANT pressure cooker to do all the jars from a half a pig!Kate Hillhttp://www.blogger.com/profile/16820363700663730384noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-35516962960298818182009-09-17T20:48:40.547+02:002009-09-17T20:48:40.547+02:00this sounds amazing. I have a question though -- how do you preserve the jars of stew? pressure canning?<br /><br />Thanks,<br />Jen (<a href="http://www.ModernBeet.com" rel="nofollow">Modern Beet</a>)JChttp://www.blogger.com/profile/03085680032434922467noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-14225487349521004452009-08-27T03:30:01.231+02:002009-08-27T03:30:01.231+02:00I can just imagine sitting around the house smelling this simmering all day. Delicious torture!Davehttp://www.blogger.com/profile/04520160700627489680noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-51570657340722164812009-08-17T10:01:57.785+02:002009-08-17T10:01:57.785+02:00Hi Traca,<br /><br />thanks for the note. <br />I can&#39;t seem to fix the problem with the privacy clause; I&#39;ll reload the set on flicker, but as Judy says, you can watch the slide show at the bottom of the page. we&#39;ll be coming to Seattle in th Spring for some master classes with butchers... keep a look out!Kate Hillhttp://www.blogger.com/profile/16820363700663730384noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-53097363946283130092009-08-17T09:54:58.853+02:002009-08-17T09:54:58.853+02:00how funny as we gave out the blog info at the presentation!<br /><br />I am sure Kate will get back to you about the foto&#39;s<br />but they are on the bottom of the main page too I think.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20430113.post-79645487895419321692009-08-17T00:15:10.560+02:002009-08-17T00:15:10.560+02:00Hi! I attended this talk and am just finding your blog. It was a life changing experience. Thank you!<br /><br />Are the photos available for viewing...link says it&#39;s private. Would love to see them again! <br /><br />Thank you.<br /><br />Traca<br />seattletallpoppy@gmail.com<br />seattletallpoppy.blogspot.comTraca | Seattle Tall Poppyhttp://www.seattletallpoppy.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-20430113.post-23422622207956346872009-08-13T11:16:09.372+02:002009-08-13T11:16:09.372+02:00I&#39;d love to hear about the course in France. My email is jen(at)modernbeet(dot)comJen (Modern Beet)http://www.modernbeet.comnoreply@blogger.comtag:blogger.com,1999:blog-20430113.post-76235180989057376932009-08-12T17:38:20.873+02:002009-08-12T17:38:20.873+02:00West Coast!!!??? Let me know and I&#39;m there.makingmyboneshttp://www.blogger.com/profile/16650740518059762518noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-38629860670793020712009-02-23T14:32:00.000+01:002009-02-23T14:32:00.000+01:00I can't wait to go back to Bologna this summer!!! Great recipe, perfetto ;)gailhttp://www.blogger.com/profile/03259855418636495840noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-6984829979786630302009-02-09T03:48:00.000+01:002009-02-09T03:48:00.000+01:00Thanks for your writing, I know many of the places you write of. Cortona is my second home and reading your blog makes me want to be there...staceStace and Robhttp://www.blogger.com/profile/07246543688514845450noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-52968286786431535812009-02-07T12:54:00.000+01:002009-02-07T12:54:00.000+01:00Lovely blog with beautiful photos and luscious looking food. I particularly love your Spaghetti. One of these days I hope you share a pasta dish with Presto Pasta Nights.Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-89495356620144895522009-02-02T09:19:00.000+01:002009-02-02T09:19:00.000+01:00Well, now I'm waiting for y o u r book!Stoned potatohttp://www.blogger.com/profile/13277292026696196779noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-61968000630393905092009-01-28T17:53:00.000+01:002009-01-28T17:53:00.000+01:00Stoned Potato: I worked with Dario Cecchini in Panzano ( One of Bill's "masters") for several years.<BR/><BR/>Here everyday is "going whole hog" and not just hogs!<BR/>Nothing is wasted!!!<BR/><BR/>the markets are wild!"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-62294436098394541882009-01-28T17:42:00.000+01:002009-01-28T17:42:00.000+01:00Sounds a bit like Bill Bufords experiment!(Check his book "Heat".)<BR/>A book with the title "The whole hog" by Lyall Watson is also a warm recommendation!<BR/><BR/>BestStoned potatohttp://www.blogger.com/profile/13277292026696196779noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-85614835209547102822008-11-24T18:47:00.000+01:002008-11-24T18:47:00.000+01:00ok, i am doing this on the fly, out of my head, really, or else, i am adapting my grandmother's recipe from the early 60's.<BR/>1.5 cups dried beans: cover with water, boil then simmer for 1/2 hour until tender.<BR/>Oven 250 F.<BR/>Drain the beans and use the discarded water for your plants.<BR/>Cut up a red onion, medium and put in a medium baking dish with the beans and then add 2 tbsp molasses, 2-3 tbsp passata or catsup, 1 tbsp dry mustard, 1 tsp salt and 1/2 cup beer and for an added optional kick 1 tsp curry powder.<BR/>Cover these ingredients with 1/4 lb sliced guanciale<BR/>and bake covered for 6-9 hours adding some of the bean water if you still have some after watering your plants. Uncover the beans the last hour of cooking.Dwighthttp://www.blogger.com/profile/12867674342987157843noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-26410267567392094552008-11-22T19:16:00.000+01:002008-11-22T19:16:00.000+01:00Please note that your first contributor specified a KC (read Kansas City) BBQ sauce !!! We are the best!<BR/>Mariann (Travelberg)Mariannhttp://www.blogger.com/profile/01019601493987227432noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-86435402880800898222008-10-21T21:28:00.000+02:002008-10-21T21:28:00.000+02:00Sorry to post this in here...but i cannot find an email address to contact you directly (probably to avoid emails like this one!).<BR/><BR/>We just introduced Bacon Jerky on our site: http://www.Jerky.com and I would like to request a link from your blog to our site. We think bacon lovers will find great interest in it as it is a very unique product. Let me know what i can do to make this happen!<BR/><BR/><BR/>Thanks a million for the consideration.Beef Jerky Recipeshttp://www.blogger.com/profile/08515032785719655635noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-4126370188940541732008-09-07T10:12:00.000+02:002008-09-07T10:12:00.000+02:00<B>So good......</B>goooooood girlhttp://www.blogger.com/profile/04966967530389712531noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-11900252324958640852008-08-09T06:51:00.000+02:002008-08-09T06:51:00.000+02:00laissez le bon temps rouler! That's what I'm talkin' about!Jameshttp://www.blogger.com/profile/15374804350584946722noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-23477845413007193232008-08-07T16:03:00.000+02:002008-08-07T16:03:00.000+02:00We would like to feature this pork in vinegar recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)Sophiehttp://blog.keyingredient.com/noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-78979024689019810402008-07-31T00:21:00.000+02:002008-07-31T00:21:00.000+02:00wow! that looks great! I attempted bresaola once, but it only turned out so-so... I'm quite intrigued by charcuterie though and will probably try making more things in the future...Jen (Modern Beet)http://www.modernbeet.comnoreply@blogger.comtag:blogger.com,1999:blog-20430113.post-16357866100071490372008-07-25T13:37:00.000+02:002008-07-25T13:37:00.000+02:00Just stopped by for a visit. I wanted to say Hi and nice Blog!<BR/><BR/>CarolynCarolynhttp://www.blogger.com/profile/04450417105199027727noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-17563499025627788792008-05-30T20:02:00.000+02:002008-05-30T20:02:00.000+02:00the local COOP grocery store takes orders once a year, and then gives us the meat ready to age!<BR/><BR/>nice service.<BR/><BR/>My piece was large, so I made it flat and not the traditional rounded shape.<BR/><BR/>Since it was big, I think I went overboard with the salting, leaving it a little too long.<BR/><BR/>But is is good, and I am using it in cooking more than eating it sliced. Although with the Tuscan unsalted bread it is perfect!<BR/><BR/>JAmes love reading your site!"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-51540178408978065652008-05-29T08:53:00.000+02:002008-05-29T08:53:00.000+02:00Cool! Did you have to buy the entire shoulder or did a butcher separate the collar from the shoulder? It looks wonderful nonetheless.Jameshttp://www.blogger.com/profile/15374804350584946722noreply@blogger.comtag:blogger.com,1999:blog-20430113.post-40067637580659513982008-05-12T17:22:00.000+02:002008-05-12T17:22:00.000+02:00Can't wait to hear how it was!Scotthttp://www.blogger.com/profile/06020837165950052561noreply@blogger.com