Tag Archives: simmer

Foie Gras Torchon

Posted on May 11, 2011 by Ryan Farr

Hey guys, I saw a questionable looking torchon recently and it inspired me re-post this Foie Gras Torchon technique from December 2008.  This is one of my favorite versions and easily something you can do.  The beauty here is the … Continue reading →

Posted in Charcuterie, Good Shit, Technique | Tagged , | 11 Comments

Spicy Beef Tendon

Posted on March 29, 2009 by Ryan Farr

Bookmark on Delicious Digg this post Recommend on Facebook share via Reddit Share with Stumblers Tweet about it Subscribe to the comments on this post

Posted in Good Shit, Technique | Tagged , , , , | 10 Comments

Bacon Mayo… the new black

Posted on February 22, 2009 by Ryan Farr

Bookmark on Delicious Digg this post Recommend on Facebook share via Reddit Share with Stumblers Tweet about it Subscribe to the comments on this post

Posted in Good Shit, Technique | Tagged , , , , , , , | 27 Comments

Corned Beef Tongue

Posted on November 20, 2008 by Ryan Farr

Below is one method of corning any type of tongue, the beef tongue is very large so it needs to cure for 1 week.  You can add herbs and spices to your salt cure too.  If you are going to … Continue reading →

Posted in Good Shit, Technique | Tagged , , , | 12 Comments