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- 04
- Feb
That Was Fun
- Posted in:
- Food + Drink
- Neighborhood Update
- Photo Gallery
- Homeowners
So, the Riverfront Park Social Club got together last night at the soon-to-be venerable Rack & Rye. The reason? Well, there were three, really:
1. We all really like the idea of going to Rack & Rye, and, quite awesomely, they were giving away whiskey, really good whiskey.
2. Seeing your neighbors is always fun.
3. The whole thing was for a good cause. Arlen Preblud and his wife, Leigh, started an awesome new organization called We Don’t Waste. It’s a neat idea. Basically, the site is a clearing house for food that’s about to be thrown away but is still good. Food kitchens and other similar organizations can go online and find sources of free food from wholesalers, grocery stores and restaurants. Check it out here.
And, if you want to see a few more pictures of the neighbors and the event, click that little comment button right below this sentence.
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- 07
- Feb
I love this idea! I wish more restaurants, grocery stores, etc. would start a similar program. Denver seems pretty progressive! Minneapolis Movers
- 07
- Feb
Thank you! This is terrific! What if every restaurant did this? I worked in so many restaurants and witnessed so much waste. How did you get this started? Emergency Preparedness Kits
- 29
- May
Hi, I am now a fan of jamon iberico de bellota (iberico ham), I wonder how important the length of the curation is. Thank you.
- 29
- May
Hello,
Since you are a connoisseur, you already know that bellota (also called montanera) is the highest quality grade of jamon iberico, with recebo being the second and cebo the last one.
The Spanish law establishes a minimum of 17 months of curation for iberico hams, 22 months when the leg of the animal exceeds 10kg. That said, balancing the curation period, amount of salt and fat to perfection is an art!
An iberico ham that has been cured for longer is not always better. In some regions of Spain they tend to leave a thick layer of fat on the exterior of the leg therefore needing more salt and curation time, in other areas they cut the fat â??that is not eaten anyway- and the flesh is much closer to the surface thus requiring a shorter curation process.
In general, 24 months is enough for a jamon iberico to be excellent. More than that will not hurt but it might make the meat less juicy and more expensive.
For more information about iberico ham visit BuyJamon.com your online source for jamon iberico de bellota, pata negra and other Spanish hams.
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- 02
- Nov
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in other areas they cut the fat â??that is not eaten anyway- and the flesh is much closer to the surface thus requiring a shorter curation process.
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