So here we go. We’re definitely not the only ones to be influenced by Michael Ruhlman and Brian Polcyn’s Charcuterie. A quick Google search for brined, smoked, brewed, and cured foods shows that there are a bunch of folks doing this stuff at home, which is great. You SHOULD be doing this stuff at home. It’s not hard. (Some of it takes time, but it’s not hard.)
Our goal here isn’t to be a “Charcuterie at Home” blog (a cook-the-book-blog, in the style of French Laundry at Home and others.) But it’ll be more like the three-way love child of Ruhlman; Hunter, Angler, Gardener, Cook; and The Paupered Chef. And Alton Brown, if he was blogging. (Would the genetics of a four-way love child blog be more complicated? I don’t know.) At the end of the day, we’re looking to share our cooking experiments, to have the blog be an online notebook and repository for recipes, photos, and technique, a document of our successes and failures. And maybe you’ll be inspired to try this at home.
Thanks. We hope you dig it.