Charcuterie (/ʃɑːrˈkuːtəri/ , shar-KOO-tər-ee, also US: /ʃɑːrˌkuːtəˈriː/ , -EE; French: [ʃaʁkyt(ə)ʁi] ; from chair, 'flesh', and cuit, 'cooked') is a... 17 KB (2,191 words) - 01:34, 24 April 2024 |
A charcuterie board is an appetizer typically served on a wooden board or stone slab, either eaten straight from the board itself or portioned onto flatware... 8 KB (748 words) - 01:22, 20 March 2024 |
Schwartz's (redirect from Charcuterie Hébraïque) Schwartz's sign outside was forcibly changed from "Hebrew delicatessen" to "Charcuterie Hébraïque de Montréal". The Office québécois de la langue française (OQLF)... 20 KB (2,041 words) - 07:17, 17 March 2024 |
La Charcuterie mécanique (The Mechanical Butcher) is an 1895/1896 "humorous subject" (as classed by its makers) created by the Lumière Brothers. In Phil... 3 KB (232 words) - 02:43, 2 February 2024 |
Fatback (category Charcuterie) (referred to as pork rind). Fatback is a preferred fat for various forms of charcuterie, particularly sausages and forcemeat such as quenelles. The 1954 rhythm... 1 KB (127 words) - 21:12, 27 January 2024 |
contre un industriel de la charcuterie" [Nitrites and "carcinogenic" hams: Yuka's new appeal victory against a charcuterie manufacturer]. Marianne (in... 48 KB (4,919 words) - 19:21, 20 April 2024 |
Charcuterie: The Craft of Salting, Smoking and Curing is a 2005 book by Michael Ruhlman and Brian Polcyn about using the process of charcuterie to cure... 8 KB (623 words) - 01:43, 16 January 2024 |
2019 (2019-03-05) Ingredients: Appetizer: ambrosia salad, dandelion greens, charcuterie cone, beef short loin Entrée: Moroccan mint tea, fresh chickpeas, pâté... 243 KB (81 words) - 15:12, 24 April 2024 |