On Fri, 31 Aug 2007 00:58:17 -0700, Sheldon > wrote:

>On Aug 29, 11:52?pm, "modom (palindrome guy)" > wrote:

>> Ruhlman and Polcyn in "Charcuterie" advise differently. They write:
>> "This ham is in the style of the most famous hams, prosciutto di Parma
>> and San Daniele, Bayonne, and Serrano. ...[T]he quality of the end
>> result is entirely dependent on the hog, where it lived, what it ate,
>> how fat it grew. We highly recommend this recipe and technique to
>> anyone who has access to carefully grown or organically raised hogs.
>>
>> The recipe calls for a 12 - 15 pound fresh ham and a long cure. We
>> shall see.
>
>Obviously the concept about practicing on a less dear joint flew right
>over your head... pigs do fly after all.

Ruhlman is the author of several books on cooking. He co-authored
Thomas Keller's French "Laundry Cookbook." He co-authored "Bouchon"
with Keller and others.

Polcyin is chef at Five Lakes Grill, which has been featured in
reviews in the New York Times, Gourmet, and Bon Apetit, among others.
He holds three gold medals from the American Culinary Foundation. He
teaches charcuterie at a culinary institute, and charcuterie is
featured on the menu at his restaurant.

Their collaboration produced the book I quoted. Keller wrote the
introduction.
--

modom

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