Hard Corps Foodie

My family has always been all about food.  My grandfather Edward Ptacek Sr. was a huge influence with me and my culinary devotion.  He is th...

I went to the Memphis Farmers market this weekend and picked up a bunch of great meats and produce.  I got some pork from Newman farms , so...

This recipe is adapted from charcuterie by Ruhlman and Polcyn.  Have you ever had a good peperone?  Don't worry my spell check is worki...

I have ventured farther into my Charcuterie obsession and have moved on to a more challenging aspect of the craft.  Fermented Sausages and S...

I have been getting a lot of hits on my blog from those of you in the UK, (United Kingdom for you yanks).  I am always curious to learn diff...

I have been getting pretty deep into this Charcuterie thing.  The next big step is making some fermented salumis.  This is not as easy as it...

I have recently joined the group Charcutepalooza.  A bunch of amazing people, are dedicated to learning the art of Charcuterie using Michael...

That's right folks you read the title correct, I made bacon powder.  I am not just a one trick pony, I am into all areas of the culinary...

A few years ago I had the pleasure of working with a gentleman that came from Scotland, I guess you really could not call him a gentleman bu...

Ever have one of those days when you miss home, you just miss your roots?  Even though I move a lot I spent the majority of my life living i...

Hopefully you all remember my recent post, The Day of the Belly .  If you have not seen it, there is something wrong with you, click on the ...

I am sure you all have seen my recent Day of the Belly post , this is the continuation.  I have recently purchased an electric smoker....  I...

Two more jowls are hitting the cure chamber today.  You may remember them from my first blog on Guanciale .  I made a couple of important pr...

Today I decided to tackle the Pork Belly that I got from Newman Farms at the Memphis farmers market .  I am all about using local ingredien...