{"id":23927,"date":"2010-12-20T00:15:01","date_gmt":"2010-12-20T08:15:01","guid":{"rendered":"http:\/\/mehallo.com\/blog\/?p=23927"},"modified":"2010-12-20T02:27:00","modified_gmt":"2010-12-20T10:27:00","slug":"cured-meat-studies","status":"publish","type":"post","link":"http:\/\/mehallo.com\/blog\/archives\/23927","title":{"rendered":"Cured meat studies"},"content":{"rendered":"<p><a href=\"http:\/\/sikkin.blogspot.com\/2010\/11\/charcuterie-study.html\" target=\"_blank\"><img decoding=\"async\" src=\"http:\/\/mehallo.com\/B\/curedmeats.jpg\"><\/a><\/p>\n<p><em>&#8216;Charcuterie is part of the garde manger chef&#8217;s repertoire. Originally intended as a way to preserve meats before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.&#8217;<\/em><\/p>\n<p>A charcuterie study by Nicole Sylianteng. More <a href=\"http:\/\/sikkin.blogspot.com\/2010\/11\/charcuterie-study.html\" target=\"_blank\">here.<\/a> <\/p>\n<p>More studies (beyond meat) <a href=\"http:\/\/sikkin.blogspot.com\/search\/label\/a%20study\" target=\"_blank\">here.<\/a><\/p>\n<p><em>Found via <a href=\"http:\/\/laureola.tumblr.com\/post\/1525091935\/charcuterie-a-study-another-study-documenting\" target=\"_blank\">Laura Serra<\/a><\/em><\/p>\n\r\n\t<div style=\"float: left; \">\r\n\t\t<a href=\"http:\/\/twitter.com\/share\" class=\"twitter-share-button\" data-count=\"horizontal\" data-text=\"Cured meat studies\" data-url=\"http:\/\/mehallo.com\/blog\/archives\/23927\"  data-via=\"mehallo\">Tweet<\/a>\r\n\t<\/div>\r\n\t<script type=\"text\/javascript\" src=\"http:\/\/platform.twitter.com\/widgets.js\"><\/script>","protected":false},"excerpt":{"rendered":"<p>&#8216;Charcuterie is part of the garde manger chef&#8217;s repertoire. Originally intended as a way to preserve meats before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.&#8217; A charcuterie study by Nicole Sylianteng. More here. More studies (beyond meat) here. Found via Laura Serra Tweet<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[44,52,50],"tags":[],"class_list":["post-23927","post","type-post","status-publish","format-standard","hentry","category-finds","category-culinary","category-design"],"_links":{"self":[{"href":"http:\/\/mehallo.com\/blog\/wp-json\/wp\/v2\/posts\/23927","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/mehallo.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/mehallo.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/mehallo.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/mehallo.com\/blog\/wp-json\/wp\/v2\/comments?post=23927"}],"version-history":[{"count":13,"href":"http:\/\/mehallo.com\/blog\/wp-json\/wp\/v2\/posts\/23927\/revisions"}],"predecessor-version":[{"id":24114,"href":"http:\/\/mehallo.com\/blog\/wp-json\/wp\/v2\/posts\/23927\/revisions\/24114"}],"wp:attachment":[{"href":"http:\/\/mehallo.com\/blog\/wp-json\/wp\/v2\/media?parent=23927"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/mehallo.com\/blog\/wp-json\/wp\/v2\/categories?post=23927"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/mehallo.com\/blog\/wp-json\/wp\/v2\/tags?post=23927"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}