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Newb Intro

post #1 of 3
Thread Starter 

Bonsoir mesdames et messieurs,

 

Nic here, Im a line cook at a farm to table based restaurant in NY, pan-european in style. Been lurking a while soaking up some knowledge as I begin my journey into the world of japanese knives. Hopefully Ill gain some knowledge and share some as much as possible. My main areas of interest at the moment are whole hog butchering and preservation including the vast world of charcuterie. 

post #2 of 3
Hello and welcome to the site.

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post #3 of 3

Welcome Jeff I am a huge fan of charcuterie and you can check out my bacon here:

 

Bacon I made: http://www.cheftalk.com/g/a/141/bacon-i-made/

 

Roasting a whole pig:  http://www.cheftalk.com/g/a/13/spit-roasting-a-pig/

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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