Cured Meat

Hanging Hams from Flick user gorriti

Harold McGee penned an article in the Times today that reminded me of my Easter Sunday ham adventure. The title lead me to believe that he’d stumbled upon a break through method for preparing these briny beauties.   Ultimately I was let down, but it’s still an interesting read and he also give’s some ideas for porcine purveyors other than Alan Benton.  I’d try them if I didn’t still have 10 pounds left over in my fridge.

Also in the Post my wok is looking quite sexy along with some other low brow but super useful kitchen tools.  While researching  I purchased an outdoor wok burner and got a high heat cooking demonstration from The Source’s Scott Drewno.  While that material didn’t make the final article I’m excited to write about it here very soon.