Given that the brining/curing is only going on for a week, I don’t think there’s a need to bring the nitrates in (they wouldn’t convert to nitrite that fast anyway, would they?) for safety, is there?

I can’t wait to try it.

Also thanks for the MetroBarks reco.
She loved it there.
We’ll be going back soon.

Knowledge of nutrition, portion serving, and moderation have a lot to do with it, too. One rather large woman once made coleslaw (with both oil and mayo, I think) on deep-fried potatoes. Those were her canapés. She told me she cooks like that all the time.

The balance between eating and exercising is key

I’ve also learned that a lot of your experiences are similar to my own, however, I think Chef P has more class than one of the chefs at my school — my instructor has screamed in my face, once threw a sytrofoam cup at a student, and once flipped the bird to a student during lecture.

But I guess, as a writer, this is the sort of thing I live off of — that, and samples of variations of NY strip steak

Keep up the writing! I look forward to reading more of your work.

-Mary