tag:blogger.com,1999:blog-2151411727318572341.post5877471278777905898..comments2012-06-06T02:33:21.815-07:00Comments on Chef Joe B's Cucina Italia: Organic Farm & Mill and Salumi Tasting #1Joe Bonapartehttp://www.blogger.com/profile/09335554344589285448noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2151411727318572341.post-46850345938831193602008-05-19T13:39:00.000-07:002008-05-19T13:39:00.000-07:00I just put in the upstairs walk-in. They looked gr...I just put in the upstairs walk-in. They looked great. We will sample them when you'll come back. It is great what you do there.Chef Tanyhttps://www.blogger.com/profile/13910673078186092505noreply@blogger.comtag:blogger.com,1999:blog-2151411727318572341.post-19102748545414446212008-05-15T14:05:00.000-07:002008-05-15T14:05:00.000-07:00We art tasting plently and disucssing the processe...We art tasting plently and disucssing the processes and today we did butchery all day, but I don't think we will make any dry cured, unless I stay for a stage with the butcher.<BR/>Hey- that salami we made with the super high fat content is like the stuff we tasted the other day- good for spreading it on bread etc. Maybe you should take it down? Keep an eye on it.Joe Bonapartehttps://www.blogger.com/profile/09335554344589285448noreply@blogger.comtag:blogger.com,1999:blog-2151411727318572341.post-71051080706660846952008-05-13T13:56:00.000-07:002008-05-13T13:56:00.000-07:00Are you going to make any charcutrie?Are you going to make any charcutrie?Chef Tanyhttps://www.blogger.com/profile/13910673078186092505noreply@blogger.com