Stealing from Weissman’s board ideas, I made a gastrique with shallot and dried chiltepin for the cream cheese. The rest is all cheap and cheerful Lidl nibbles.
Stealing from Weissman’s board ideas, I made a gastrique with shallot and dried chiltepin for the cream cheese. The rest is all cheap and cheerful Lidl nibbles.
Looks great!
Just FYI, this really isn’t charcuterie though. Charcuterie is specifically about prepared meats. You can have other stuff on a charcuterie board, but normally just some things to compliment the meats.
On the other hand, so many people have been misusing the word for a while now that the definition is starting to accommodate arrangements like yours.
Yummy regardless of what it’s called.
There is some charcuterie on there, mostly random Italian stuff and a little kabanos. We’re trying to be healthy though, so there’s also some roast chicken breast. But turnabout’s fair play, and I have a Wikipedia article too:
https://en.wikipedia.org/wiki/Charcuterie_board
Yours has the same definition as mine, and even links to the same page, but then says:
That’s one I’ve never seen, and the citation is the opinion of a single person without reference. If you Google the definition, you’re going to mostly find that it’s prepared meats, with some places saying the definition has evolved to include other stuff.
I just came here to post some nice looking food. If you want to get into it in a rigorous way you’ve got the wrong guy.
And I said it was nice looking food. Thought you might be interested about the use of the word. Was anything that I said argumentative? Feel free to ignore.
You’re good. I’m too far from academia nowadays, so when people mention citations I assume there’s an argument happening lmao