My first attempts, making guanciale out of a hog jowl and a slab of duck prosciutto, were…of mixed success. The prosciutto was decent but too salty and the guanciale got a little too dry during curing. My next attempt, I thought, would be something a little simpler, bresaola. It worked pretty splendidly.
I like to talk about food. Recipes, restuarant reviews, etc.
Over the weekend, I built a tandoor. In retrospect, I probably overengineered it. It’s a heavy, rolling clay oven that I likely could’ve accomplished almost as well with a Weber kettle and a little cleverness. But still, having a nice, big, bespoke “oven” for making kebobs and naan is pretty neat. A bit of a […]
Just want to point out that leftover BandBQ flank steak, when paired with cilantro, onion and lime, makes one helluva tasty taco. Sliced thin, reheated, wrapped in a warm corn tortilla, with a little good mexican hot sauce on the side for garnish. This is gunna be a repeater. I have this sneaking suspicion that […]
Here at Null Device Media Industries, in addition to churning out dance music, we’ve always had a fondness for good food. We’ve never been one of those bands that loads the van with chips and PBR, we’re the band that rolls out on tour with a cooler full of vegetables from local farmers markets and […]