Today's show offers a little known american porky classic, "scrapple" then it's off to Livonia, Michigan to chat with unkles e's old pal and kulinary kitchen magician Chef Brian Polcyn fresh off the glow of his new cook book "Charcuterie."
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Today's show offers a little known american porky classic, "scrapple" then it's off to Livonia, Michigan to chat with unkles e's old pal and kulinary kitchen magician Chef Brian Polcyn fresh off the glow of his new cook book "Charcuterie."
5 Comments
Dear Eric,
My mother and I watch your show on saturday mornings, on the local PBS station. This Last saturday we watched the scrapple show #420. My mother has been very interested in making sausage and other methods of meat preparation, and I am always looking for another good base recipe. On the show you spoke of a Cook Book, I was wondering where I could get a copy? Thanks so much,
Rebecca VanderHart
here is the web addy for brian polcyns restaurant and on how to by
his book…
http://www.fivelakesgrill.com
http://www.fivelakesgrill.com/charcuterie.php?PHPSESSID=9ff54186ba5c3e466cc2e9b4be516a79
yours,
evillegas
On show #420 you interviewed a culinary teacher. Does he have a web site that I can order his book from?? Or, what was the name of the book and I will hunt it down.
I have to say, you have a great show!!
Kurt, here you go!
http://www.fivelakesgrill.com
http://www.fivelakesgrill.com/charcuterie.php?PHPSESSID=9ff54186ba5c3e466cc2e9b4be516a79
Chef,
I love your show. Your sense of humor drives my wife nuts, but I love it. Although your voice often overwhelms the microphone.
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