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First I must say that I don't think this thread is going to get a lot of traction. I have an Italian and German heritage and was also formally trained in Germany and France.
I was telling my girl about the Italian sub that I bought tonight and she had not heard of most of the various slices of meat. So I had to explain to her what Mortadella was, what salami was, what capicola was, etc.
It made me think about all of the time I spent learning the formal art of traditional European charcuterie. Everything from basic sausages (from a number of different countries) to high end foie gras recipes.
I spent a lot of time learning about these various techniques. The only time that I spent more on was soups stocks and sauces. I think both are becoming a lost art.
Anybody here into this art?
I was telling my girl about the Italian sub that I bought tonight and she had not heard of most of the various slices of meat. So I had to explain to her what Mortadella was, what salami was, what capicola was, etc.
It made me think about all of the time I spent learning the formal art of traditional European charcuterie. Everything from basic sausages (from a number of different countries) to high end foie gras recipes.
I spent a lot of time learning about these various techniques. The only time that I spent more on was soups stocks and sauces. I think both are becoming a lost art.
Anybody here into this art?
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