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.
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Mmmm, ❤️ grazing boards.
When you have a little food, you just need a little plate 🎶
Came here for the “ackshually, that’s not charcuterie” comment, wasn’t disappointed.
Subbed specifically because I’m waiting for the absolute meltdown* someone will eventually have over this, aka the Grilled Cheese VS Melt.
*pun intended
Spare a thought for our friends, the English-speaking lingustic prescriptivists. Your $0.02 can help these poor souls who cry out for etymologically sound lexicons while speaking a language with multiple words that are their own antonyms.
While that looks absolutely fantastic, the worst thing in the world is biting in what you believe to be an olive and discovering it’s a tomato in your mouth. Split your rounds.
We got away with it. This was for Christmas.
Same, but the other way around. I love tomatoes and hate olives.
I said it once and I’ll say it again: we definitely need a charcuterie community for more delicious pictures like this one :)
I like the presentation. Looks very tasty. I have similar plates and associate special occations with them.
The grapes are dangerously close to the olives of similar color so it could become a mouth full of surprise.Biter beware
I wouldn’t normally say this to anyone, but that pepperoni tulip is beautiful.
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:
Yours has the same definition as mine, and even links to the same page, but then says:
However, according to food historian Sarah Wassberg Johnson, charcuterie also has its roots in the simple meals that had been eaten by laborers of the working class throughout Europe since the medieval period, often consisting of meats, cheeses, bread, local produce, and wine or beer.
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
