This weekend, Danger and I made hot dogs.
I used the recipe straight from Charcuterie by Michael Ruhlman and Brian Polcyn. As usual, the recipe came out perfect with no tweaking. BUY THE BOOK! Seriously, that's, like 7-for-7 on recipes I've tried out of it
All tested and all awesome:
- Preserved lemons
- Duck breast prosciutto
- Ginger-sage breakfast sausage
- Maple-cured bacon
- Cured salmon
- Hot dogs
My amateur food photography sucks, so here's someone else's picture of some hot dogs. They looked just like this. Swearz.