Comments on: The Poetry and Science of Meat http://pluckandfeather.com/the-poetry-and-science-of-meat.html A blog about urban farm life Mon, 06 Sep 2010 18:40:26 -0700 hourly 1 http://wordpress.org/?v=3.0.1 By: Pluck and Feather » Dressing a Pig http://pluckandfeather.com/the-poetry-and-science-of-meat.html/comment-page-1#comment-534 Pluck and Feather » Dressing a Pig Sat, 03 Apr 2010 15:09:05 +0000 http://pluckandfeather.com/?p=660#comment-534 [...] we started the butchering for culinary use. Since I have covered this topic in my posts on the Poetry and Science of Meat and Pig Butchery, Among Other Things. I will say that in comparing cost of class and gained [...] [...] we started the butchering for culinary use. Since I have covered this topic in my posts on the Poetry and Science of Meat and Pig Butchery, Among Other Things. I will say that in comparing cost of class and gained [...]

]]> By: esperanza http://pluckandfeather.com/the-poetry-and-science-of-meat.html/comment-page-1#comment-478 esperanza Thu, 03 Dec 2009 19:42:47 +0000 http://pluckandfeather.com/?p=660#comment-478 There is also the book How to Cook Meat by Christopher Schlesinger. There is also the book How to Cook Meat by Christopher Schlesinger.

]]> By: Esperanza http://pluckandfeather.com/the-poetry-and-science-of-meat.html/comment-page-1#comment-473 Esperanza Sun, 29 Nov 2009 21:24:34 +0000 http://pluckandfeather.com/?p=660#comment-473 Dona: I am referring to Morgan's personal notebook that he referred to for ratios and recipes. Dona: I am referring to Morgan’s personal notebook that he referred to for ratios and recipes.

]]> By: Dona http://pluckandfeather.com/the-poetry-and-science-of-meat.html/comment-page-1#comment-472 Dona Sat, 28 Nov 2009 18:38:49 +0000 http://pluckandfeather.com/?p=660#comment-472 Whats the name of the book you refer to? Whats the name of the book you refer to?

]]> By: esperanza http://pluckandfeather.com/the-poetry-and-science-of-meat.html/comment-page-1#comment-435 esperanza Fri, 16 Oct 2009 16:32:11 +0000 http://pluckandfeather.com/?p=660#comment-435 Diana: Your basement sounds like it could be perfect for curing projects. Stefani: I don't have a basement anymore. Its now an apartment. On another note, how do people keep rodents from gnawing on their wheels of aging cheese or their curing meats? Diana: Your basement sounds like it could be perfect for curing projects.

Stefani: I don’t have a basement anymore. Its now an apartment. On another note, how do people keep rodents from gnawing on their wheels of aging cheese or their curing meats?

]]> By: stefaneener http://pluckandfeather.com/the-poetry-and-science-of-meat.html/comment-page-1#comment-433 stefaneener Fri, 16 Oct 2009 02:19:31 +0000 http://pluckandfeather.com/?p=660#comment-433 Oooooh, we should put a thermometer in our basement. Also yours. Oooooh, we should put a thermometer in our basement. Also yours.

]]> By: Diana http://pluckandfeather.com/the-poetry-and-science-of-meat.html/comment-page-1#comment-432 Diana Thu, 15 Oct 2009 03:28:20 +0000 http://pluckandfeather.com/?p=660#comment-432 Oh my gosh, my basement stays perfectly at 55 degrees! If only you lived near me! I find it really funny that the place doing all this hand-preparation of exquisite cured meats has a name like "Bi-Rite". Oh my gosh, my basement stays perfectly at 55 degrees! If only you lived near me!

I find it really funny that the place doing all this hand-preparation of exquisite cured meats has a name like “Bi-Rite”.

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