Category Archives: Technique

Grilling Demo (and Digital Publishing):
Spatchcocked Chix, Asparagus, Sausage

By ruhlman | Published: August 27, 2010
Earlier in the season, I taped a grilling demo for a new Cleveland company called Sideways, specializing in digital publishing, including the eponymous magazine for the iPad (next issue is out Monday, youtube promo here). It accompanied my story on grilling. The idea that the iPad can include multiple pix (even a flip-pad presentation of [...]
Also posted in Chicken, Vegetables, grilling, sausage | Tagged , , , | 28 Comments

How to make a parchment paper circle

By ruhlman | Published: August 21, 2010
Why DON'T we trace a cake pan and cut out the circle with scissors?  Because its easier faster and more accurate to fold and cut with a knife! I line a cake pan with a circle so that it comes out clean. I put a parchment circle with a hole in the middle over braising things like [...]
Posted in Technique | Tagged , , | 39 Comments

CSA Pickles: Revised Ratio!

By ruhlman | Published: July 28, 2010
Pardus Pickles, photo by Donna Chef Pardus blew through Cleveland a couple weeks ago, and with summer in full swing we had loads of little cukes on hand (we also did veal heart again, got it on video, stay tuned).  While there was much to do in getting dinner out (tongue salad with new potatoes, calves [...]
Also posted in Ratios, Recipes, Vegetables | Comments closed

How To Truss a Chicken

By ruhlman | Published: July 8, 2010
I've long wanted to post a chicken trussing video because there are so many silly videos out there that make it seem incredibly complicated.  Of the many good ways of trussing a chicken, Brian's method here is solid and simple.  Brian of course is the co-author of Charcuterie and chef/owner of Forest and Cinco Lagos [...]
Also posted in Uncategorized | Tagged , | Comments closed

Salumi in America

By ruhlman | Published: June 24, 2010
On our trip to Italy, Brian Polcyn and I saw a lot of new cuts we weren't familiar with, so as soon as we returned, we made plans to break down a couple of pigs Italian style, bringing in chef Jay Denham, who was recently back from five months staging in Italy.  We wanted to [...]
Also posted in Charcuterie | Comments closed

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