This week, two enthusiastic cook-bloggers, Cathy Barrow, of Washington, DC, and Kim Foster, of New York City, put a name to their joint efforts in curing duck breasts for duck prosciutto, hashtagging it on Twitter #charcutepalooza.  Their aim, one Charcuterie challenge per month.  A splendid idea, I thought.  The more cooking and curing that people do, the better the world is.  And the duck prosciutto is a perfect way to begin, an all but foolproof form of dry curing.  They’ve asked me to weigh in when needed and I will.  To their amazement, and my delight, 54 bloggers at last count have embraced the charcutepalooza challenge.  MrsWheelBarrow has the how what where on her site.  Join them in their monthly charcuterie quests!  May the body of charcuterie be with you. OpenSky: A New Internet Commerce Read On »