Page 3 of 3 FirstFirst 123
Results 21 to 23 of 23

Thread: More harvest meat from the basement

  1. #21
    Senior Member tkern's Avatar
    Join Date
    Oct 2011
    Location
    Washington, DC
    Posts
    639
    Yup, its me. Very specific about my chives. The knife is a Konosuke Fujiyama 240 w/ a handle from Isaiah Schroeder.

  2. #22
    Senior Member
    WildBoar's Avatar
    Join Date
    Feb 2011
    Location
    NoVa
    Posts
    2,196
    Comcast finally got our home internet service working again while I was away this weekend. I have some pics from our dinner at A&S to post in the next day or two, including a glorious plate of charcuterie. And yeah, I had to comment on the chive work to Travis at the end of the dinner; reminded me of some of the Japanese usuba videos.
    __________
    David (WildBoar's Kitchen)

  3. #23
    Senior Member ChuckTheButcher's Avatar
    Join Date
    Jul 2013
    Location
    Arlington Virginia
    Posts
    612
    Beautiful stuff. I'd love to stop by and check it out some time. I haven't been able to do any real dry curing in a few years. It's great to see people in the DC area doing this.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •