from “the butcher, the baker”

Chris Peterson over at the blog the butcher, the baker mentioned our series on cassoulet in his recent December Links post, along with links to recent articles on Mangalitsa pigs, blood sausage, and another blog from the sous chef at elements, Joe Sparatta’s digital notebook.  That’s definitely good company.  Thanks for the mention!

I’ve been enjoying reading Chris’s blog, especially recent posts on making sausages, butchering ducks, tips on rendering fat (which came in handy for our duck confit).  Check it out when you get the chance.

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About Scott

occasionally-bearded teacher/musician/cook
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