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Cold Springs Creek

Cold Springs Creek

http://www.coldspringscreek.com

Blog dedicated to the culinary adventures of an early 30's hacker, foodie, competition bbq and wine nerd.

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  • Guanciale Spaghetti Carbonara

    Posted on Tuesday June 9th, 2009 at 21:46 in itallian

    The Guanciale is complete and I have been using it in all sorts or ways as a direct substitute for bacon. Guanciale has a taste like no other. It still retains the deep fatty, porky flavors that bacon has yet is unique in every way. Since Guanciale i...

  • Fresh Pastrami

    Posted on Monday March 2nd, 2009 at 14:49 in bbq, street food, charcuterie

    I've been waiting to make something that I considered to be appropriate for my first blog post here, on Grub Hacker. Surprisingly, none of the imaginative wild game dishes created in my kitchen seemed to be able to make the cut, and I ended up choosi...

  • Cornichon Fail!

    Posted on Tuesday February 24th, 2009 at 18:31

    I Purchased some fresh tarragon on Thursday in preparation to make some cornichon pickles on Saturday. Friday night I chop the pickles and salted them to let them cure overnight.Saturday morning I get everything out and ready and realize that my tarr...

  • Homemade Italian Beef Sandwiches

    Posted on Saturday February 21st, 2009 at 22:49 in street food

    So I was at restaurant depot the other day and saw a beef knuckle roast. I picked one up since for one, I had never seen one, and two, it was cheap. At the time I had no clue how I was going to prepare it but figured I would let things evolve over th...

  • Salami, Saucisson Sec and Guanciale Update

    Posted on Thursday February 19th, 2009 at 23:53 in charcuterie

    The curing closet in the basement has been working out great. At this point I have Salami, Saucisson Sec and Guanciale in the closet and I am just about ready to take the small Salami links down at about 3 weeks hang time. The curing closet has been ...

  • Review: Charcuterie: The Craft of Salting, Smoking and Curing

    Posted on Friday February 13th, 2009 at 19:00 in books

    Charcuterie: The Craft of Salting, Smoking and Curing If you have not picked this book up and have any interest in making fresh or dried sausages, pates, smoked foods and other cured things I would drop everything and run out and pick this up. Charcu...

Comments & Reviews

This blog is currently rated a 5.00 out of a possible 5 based on 1 comment.

thomr

5 stars Thom

I don't know if my comment on your blog went through
or not. Anyway, I am going to follow your blog.

Posted: March 26th, 2009 | More Reviews From thomr | Report This Comment

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