April 16th, 2012
12:45 PM ET
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To a charcutier, sausage making is a beautiful thing.

Rusty Bowers is the owner of Pine Street Market in Avondale Estates, Georgia. He and his staff create a range of charcuterie (cured meats) from every part of a pig, from an award-winning coppa and an 18-month-old prosciutto, to a wide variety of salami, bacon and hot dogs.

They buy whole pigs from a local farm, so creation of any given sausage format is closely tied to the production of all the rest. Bowers explained the process of curing salami and coppa, a symphony of salt, seasonings, meat and mold.
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Filed under: Ingredients • Meat • Sausage • Think • Video


National Eggs Benedict day
April 16th, 2012
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Forget Benedict Arnold or Benedict Cumberbatch, this is the only Benedict you need to know - April 16 is National Eggs Benedict Day!

To be so simple, this is the kind of breakfast that will ensure you don't have to eat again for the rest of the day. And anything that begins with eggs and ends with bacon is bound to make you smile.

Who knew that halving an English muffin and topping it with ham or Canadian bacon and poached eggs and drowning in creamy hollandaise sauce would be so delightful? There are a veritable bevy of tasty variations, so you can deviate and DIY with any favorites.
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Coffee klatsch
April 16th, 2012
05:00 AM ET
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Pssst! Got a sec to chat?

We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.

Consider the daily Coffee Klatsch post as your VIP lounge – the primary comments thread for readers who'd like to chat about topics not related to the articles we're running. That way, everyone knows where to find each other, and each post's comments section remains on topic.

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Filed under: Buzz • Coffee Klatsch


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