Grills will be loins and loins will be grills. It's a cured-up, salted-up, dried-up world...

This week's Resolution Recipe: Lonza.
I almost made the header "The loin will lie down with the lamb", but there's no lamb involved.
"While making proscuitto at home is beyond what most home cooks can handle in terms of time or curing conditions, lonza - air-dried pork loin - is much more doable and is a good stand-in in many recipes. It's quicker to make, yet when thinly sliced yields the same slightly sweet and silky meat that proscuitto provides."
( Lonza... Lo-lo-lo-lo-lonza )

( Slivers of meat )

What I'm reading: David Brin, The Practice Effect

July Work Day

Jean Guillaume came down for a field trip to Penzey's. Neither of us escaped empty-handed. We then went for a pint at the BBC. We noticed they had a braised pork belly on their appetizer menu, which became a moral imperative to try. It was good, as was the beer and chattage. The rest of the day involved more chattage, slicing and trying the lonza, arranging a dinner with aastg to seal our contract, and general discussion about our next work day - which will be a Sunday barbecue with the upstairs neighbors. Jean and I will attempt hot dogs. I've never made them so it should be fun.