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A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to flavor savory food and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked ...
The cuts are first brined in solution of salt and garlic (locally salamura), to enhance flavor and help preservation, commonly together with continental-style bacon (slanina locally), lardon (also called slanina, sometimes white bacon or soap bacon) and ribs. Then they are cured by hanging them in freezing winter winds, over a smoldering lumber ...
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. [3] [4] It is distinguished from tallow, a similar product derived from fat of cattle or sheep.
I’ve never experienced pure, unfiltered indignation quite like the time a suave Frenchman ordered the cheese and charcuterie platter at the trendy London restaurant where I once waited tables.
Three types of lardo, thinly sliced Lardo di Colonnata Marble basin for curing lardo di Colonnata. Lardo is a type of salume made by curing strips of fatback with rosemary and other herbs and spices.
Name Main ingredients Ref Quiche au Camembert Camembert cheese, cream, eggs [11]Quiche aux champignons Mushrooms, cream, eggs [12]Quiche aux endives Chicory, cream, eggs, cheese
Michael Theodore Lardon is an American sport psychiatrist. [3] Lardon is an Associate Clinical Professor at the University of California, San Diego School of Medicine, and is the author of two books, "Mastering Golf's Mental Game" (Random House 2014) [4] and "Finding Your Zone: 10 Core Lessons for Peak Performance in Sports and Life" (Penguin 2008).
Tartiflette (French pronunciation: [taʁtiflɛt]) is a dish from Savoy in the French Alps. [1] It is made with potatoes, reblochon cheese, lardons and onions. [2] [3] A splash of white wine can be added too.