Comments on: Brési

By: Elk Brési w/ Wild Mushrooms & Labrador Tea « Kevin Kossowan

Elk Brési w/ Wild Mushrooms & Labrador Tea « Kevin Kossowan — Sat, 16 Apr 2011 16:55:13 +0000

[...] I had run out of my first ‘test batch’, it was time for a more confident crack at it. Larger piece, thicker piece this time. I used [...]

By: Kevin Kossowan’s Wild Game Tasting and Cooking Demonstration: A Taste Tripping Cooking Class (an Edmonton Cooking School) | A Canadian Foodie

Sun, 13 Mar 2011 22:32:37 +0000

[...] board [brési, dry cured sausages, aged St. [...]

By: Kevin Kossowan

Kevin Kossowan — Thu, 30 Dec 2010 01:42:16 +0000

TOB – thanks for stopping by, and glad you enjoy it.

By: Saucisson Sec d’Orignal « Kevin Kossowan

Saucisson Sec d’Orignal « Kevin Kossowan — Sat, 25 Dec 2010 21:42:09 +0000

[...] Perennial Plate « Brési 25 [...]

By: tasteofbeirut

tasteofbeirut — Sat, 25 Dec 2010 18:37:03 +0000

I find your approach very interesting and I will be following your posts from now on.

By: Kevin Kossowan

Kevin Kossowan — Sat, 25 Dec 2010 14:05:51 +0000

Bruce – I hear ya.
Allan – that’s exciting! I’ll be happy to help!

By: Allan Suddaby

Allan Suddaby — Sat, 25 Dec 2010 05:59:17 +0000

Lisa and I are moving into a proper house, so I’ll be taking notes on your upcoming cellar-posts.

There’s also an apple tree in the backyard, so I might have to employ you as a full-time consultant…

By: bruce king

bruce king — Sat, 25 Dec 2010 01:17:00 +0000

Kevin, I like the idea, but the format you’ve got here really doesn’t work for me.

Part of what I’m looking for when I look at food is the texture; the distressed photo frame (with hairs) makes the meat look, well… unappetizing. I know, your meat is probably not covered with hairs and fuzz, but the pictures sure are, and I can’t tell the difference.

Maybe photos of the finished food without the hairs?