tag:blogger.com,1999:blog-6680040863825857768.post8498787745540907818..comments2023-04-29T11:56:12.216-04:00Comments on While My Sautoir Gently Sweats: Taking the Cure: Charcuterie Class at the FCI Part 2John Dryzgahttp://www.blogger.com/profile/12071471513837407790noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6680040863825857768.post-55238600815344848512009-09-23T09:43:59.938-04:002009-09-23T09:43:59.938-04:00When I taught Garde Manger at the culinary institu...When I taught Garde Manger at the culinary institute the Charcuterie section was always a fun class. Pate, terrine, gallontines, sausages, forcemeats, etc... so many to choose from and so little time!<br />Thanks for sharing!<br />CCRCajun Chef Ryanhttp://cajunchefryan.rymocs.com/blog2/recipes/bbq-beer-chicken/noreply@blogger.comtag:blogger.com,1999:blog-6680040863825857768.post-46569741784494310442009-09-20T20:34:40.818-04:002009-09-20T20:34:40.818-04:00I think it is very exciting that you are taking a ...I think it is very exciting that you are taking a class on sausage making, and working to make such exquisite creations as foie gras terrine.Fresh Local and Besthttps://www.blogger.com/profile/06975218501433243628noreply@blogger.com