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Salumi: The Craft of Italian Dry Curing
The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Learn more about Salumi: http://books.wwnorton.com/books/salumi/ "Salumi...
Duration: 1.57 Seconds
 
http://www.youtube.com/watch?v=ouSWhM950oI&feature=youtube_gdata_player
New Texas Native: 96-million-year-old croc
Making its first appearance in Texas, a prehistoric crocodile thought to have originated in Europe now appears to have been a native of the Lone Star State. The switch in origins for the genus...
Duration: 3.10 Seconds
 
http://www.youtube.com/watch?v=oHS6vE4o3XY&feature=youtube_gdata_player
Tyler Kamps Representing Titans Baseball
Tyler Kamps has become a shining example of what the UW-Oshkosh Titans baseball team has come to expect. A local kid, excelling more than most, in some tough circumstances. Story aired on...
Duration: 3.75 Seconds
 
http://www.youtube.com/watch?v=ZFG1-XECJaQ&feature=youtube_gdata_player
Mettwurst Pate Recipe with Instructions
Ingredients and Instructions: 1 Lb. Ground Beef 1 Lb. Ground Pork 2/3 cup finely diced Onion 3-4 cloves finely chopped Garlic 1/2 tsp. Liquid Smoke 2 tsp. Mustard Seed 1 tsp. Celery Seed 2...
Duration: 3.85 Seconds
 
http://www.youtube.com/watch?v=hxarHJPKN3k&feature=youtube_gdata_player
Cooking Book Review: Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, B...
http://www.CookBookMix.com This is the summary of Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn, Thomas Keller.
Duration: 1.60 Seconds
 
http://www.youtube.com/watch?v=AXxRjzRyaXU&feature=youtube_gdata_player
Bookends: Episode 8 - Head-to-Toe Cookbooks
Bookends is a vibrant and dynamic conversation about contemporary books and the world of literary genre. Justine Lewkowicz interviews authors, bookstore owners, and in- the- know literary geeks...
Duration: 13.38 Seconds
 
http://www.youtube.com/watch?v=P7ZJyDgIWB4&feature=youtube_gdata_player
MWC Performer of the Week Spotlight: Michael Polcyn, Ripon
In the 2013-14 season the Midwest Conference (MWC) will unveil a weekly feature that highlights the conference's Performers of the Week throughout the entire year. This will be a weekly feature...
Duration: 6.85 Seconds
 
http://www.youtube.com/watch?v=8SNN78mEOmw&feature=youtube_gdata_player
Cooking Book Review: Salumi: The Craft of Italian Dry Curing by Michael Ruhlman, Brian Polcyn
http://www.CookBookMix.com This is the summary of Salumi: The Craft of Italian Dry Curing by Michael Ruhlman, Brian Polcyn.
Duration: 1.50 Seconds
 
http://www.youtube.com/watch?v=3kikts5QUdE&feature=youtube_gdata_player
Animator jutra 2017. wywiad z Michaelem Carringtonem [KontraTV]
Spotkanie z Michaelem Carringtonem doświadczonym animatorem pochodzenia angielsko-czeskiego. Opowie nam o tym jak zaczęła się jego przygoda z animacją oraz jak wyglądają jego warsztaty....
Duration: 24.22 Seconds
 
http://www.youtube.com/watch?v=dHn3EvH5Fic&feature=youtube_gdata_player
Cooking Book Review: Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, B...
http://www.CookBookMix.com This is the summary of Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn, Thomas Keller.
Duration: 1.63 Seconds
 
http://www.youtube.com/watch?v=nZziwG5oKUk&feature=youtube_gdata_player
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