Seems I was having some problems with the images in the sanguinaccio description. Hope to have fixed it. If you read the entry previously and saw no pictures, take a look again.
skip to main |
skip to sidebar
The Art and the Craft
About Me
Email Me
Search This Blog
Twitter Feed
Labels
Recommended equipment
- Ultrasonic Humidifier with Hygrostat built in
- Temperature and Humidity Controller
- Ceramic bulb heater
- Kitchenaid mixer
- Kitchenaid meat grinder
- Standalone meat grinder
- Temperature controller
- Wireless thermohygrometer
- Humidity controller (tested)
- Humidity controller (cheaper / untested)
- Ultrasonic humidifier
Useful Links
Useful Books
- Charcuteria - The Soul of Spain
- The Art of Fermented Sausages
- Home production of quality meats and sausages
- Cooking by hand
- Charcuterie: The Craft of Salting, Smoking, and Curing
- Salumi: The Craft of Italian Dry Curing
- The Whole Beast: Nose to Tail Eating
- Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook
2 comments:
Just wanted to say keep up the good work. I just got 'Charcuterie' and have been wading through the epic eGullet thread. I look forward to following your blog closely! I'm also in Atlanta, so if you ever want a curing/smoking buddy, let me know. (I'm a neophyte though.)
Question: are your products the Molinari products that I've seen on Blais's menu?
Thanks Zach. I am the one and the same Molinari from Blais' menu.
Shoot me an email off the blog and we can discuss meeting up.
Post a Comment