tag:blogger.com,1999:blog-6538054702497083731.post385865824000712015..comments2023-05-13T21:25:03.216+08:00Comments on The Cork Brothers Food and Wine Pairing: A wine cellar?Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6538054702497083731.post-81121737546280572232008-08-27T21:28:00.000+08:002008-08-27T21:28:00.000+08:00Lionel,You made a really good case for not needing...Lionel,<BR/><BR/>You made a really good case for not needing a cellar.<BR/><BR/>But psst, share a secret with you...<BR/><BR/>In addition to roast duck or goose, I love ham, bacon and salami. <BR/><BR/>Yeah I know - it's all lard, there seems to be a distinct similarity in all my diet requirements.<BR/><BR/>But I'm from the school of thought that lard doesn't kill - it's the damn preservatives like sodium nitrite in the cured meat that kills, so...<BR/><BR/>What I would really want is a room for curing meat, especially to make ham, bacon, salami and to age steaks. <BR/><BR/>But how build one?<BR/><BR/>Thanks to your wife, we've managed to make excellent "siew yoke" -Now to perfect this lifestyle objective, onwards with the ham!<BR/><BR/>Any ideas? ;-)<BR/><BR/>VictorVictor Liewhttps://www.blogger.com/profile/04173428449124455564noreply@blogger.com