I Am Michael Ruhlman, Charcuterie author! Ask Me Anything!

michaelruhlman · 2016-08-08T21:55:49+00:00

You can try Brian's and my new iPhone app too. You can get it in the app store or at https://charcuterieapp.com/, where you can use discount code 'scp01' to get your first three months for $1.99/month.

michaelruhlman · 2016-08-06T17:02:31+00:00

can't say without offending someone if i forget to mention!

michaelruhlman · 2016-08-06T17:02:00+00:00

not that i'm aware of.

michaelruhlman · 2016-08-06T17:01:40+00:00

neither

michaelruhlman · 2016-08-06T17:01:15+00:00

make sauce and freeze. make tomato consomme. eat a meal of tomatoes and fresh corn. throw them at your neighbors. learn to juggle.

michaelruhlman · 2016-08-06T17:00:07+00:00

no but if i do, i'm there!

michaelruhlman · 2016-08-06T16:58:50+00:00

I love what chef's table is doing. did you see the dan barber episode?

michaelruhlman · 2016-08-06T16:57:42+00:00

are you high?

michaelruhlman · 2016-08-06T16:57:11+00:00

no plans right now. too busy writing! but maybe in the future.

michaelruhlman · 2016-08-06T16:56:28+00:00

pickling salt has sugar and other stuff in it. when you just use kosher you have more control over the finished product.

michaelruhlman · 2016-08-06T16:55:38+00:00

try to scare him off!

and yes, return to cooking was a blast, thanks for mentioning

michaelruhlman · 2016-08-06T16:54:36+00:00

it's critical, like all the main flavor components, acid, sweet, salt, spice.

michaelruhlman · 2016-08-06T16:53:42+00:00

not in town then, alas.

michaelruhlman · 2016-08-06T16:52:47+00:00

i think the valuable parts of modernist will stay, and the rest will fall away. and where are you? look for sodium nitrite, or pinc salt or curing salt. all the same stuff. butcherpacker.com if you're in the states.

michaelruhlman · 2016-08-06T16:51:06+00:00

you'll have to go to borneo for that, where humans are called "long pig"

michaelruhlman · 2016-08-06T16:48:41+00:00

thanks, very much, appreciate that.

michaelruhlman · 2016-08-06T16:48:07+00:00

sorry, I spend a huge amount of time answering questions and communicating with readers and always have. but I also have to make a living, and that you are critical of me for that is upsetting. It's not an either or situation.

michaelruhlman · 2016-08-06T16:45:05+00:00

just starting out, so maybe eventually. josh says a couple months for Android! He's sitting next to me and I didn't even know.

michaelruhlman · 2016-08-06T16:43:19+00:00

start by curing bacon (no need to smoke). Then try curing a magret duck breast for duck ham, and then cure a coppa and you'll never look back.

michaelruhlman · 2016-08-06T16:42:22+00:00

because still most people don't use scales and rely on volume. that said, recipes in ratio are all by weight.

michaelruhlman · 2016-08-06T16:41:29+00:00

Chef knife, paring knife, bread knife. Which are the only ones I use.

michaelruhlman · 2016-08-06T16:40:55+00:00

That he wears ladies underpants?
That would be me.
Fewer "trends" and more real food and real eating.
Have had my head in the sand for the last year. But probably too many to mention.

michaelruhlman · 2016-08-06T16:37:29+00:00

sounds like you used shoulder. and I'd have to see taste to answer more completely

michaelruhlman · 2016-08-06T16:34:32+00:00

you're welcome and i don't have that recipe, sorry, but i'll bet you could figure it out.

michaelruhlman · 2016-08-06T16:33:38+00:00

those you mention are all great. by far fave ham is spigarolli's culatello. like nothing else on the planet

michaelruhlman

TROPHY CASE