by Michael Ruhlman | Aug 31, 2012 | Uncategorized
Thanks to the more than 500 comments for the signed copies of the Salumi giveaway. The winners, chosen via random.org: Jeff Knox, of Charlotte, NC Chef Carlin, of Atlanta, GA And Mitch Rosenbaum, of Albany, OR, who wrote: “Polcyn, Ruhlman and all the piggies run...
by Michael Ruhlman | Aug 29, 2012 | Books, Butchery, Charcuterie, chefs, Food Culture, Food History, Giveaway, Pork!
To celebrate this week’s publication of Salumi, my and Brian Polycn’s deeper quest into the craft of dry-curing meat, I’m giving away three copies signed by both me and Brian to three commenters on this post. For those who aren’t clear on the...
by Michael Ruhlman | Aug 27, 2012 | Charcuterie, Sandwiches, Writing
Last week, while I stood by my Big Green Egg, smoking a big fat pork belly (for bacon) and two fat beef briskets (for pastrami), I couldn’t help but think how am I going to eat this delicious food? It was a warm, sunny day and I could actually smell the...
by Michael Ruhlman | Aug 27, 2012 | aromatics, Article, Farming, Food Business, Food Politics, Restaurants
Yes, Australian truffles have found their way over the pond to the French Laundry, via WSJ.
by Michael Ruhlman | Aug 27, 2012 | Article, Farming, Food Business, Food Politics, Video
Here are four startups that are helping farmers reach wholesalers and individuals consumers, via Food Tech Connect.
Recent Comments