Don't know your salami from your salumi? Boy are we glad you stopped by!
Welcome back to The Food For ThoughtCast- it's time for episode 66! Tonight we're talking about charcuterie, from 'chair cuit'- French for 'cooked meat'. We cover all of the things that you can pile onto a board- and plenty that you maybe shouldn't. Steve is being a calf's liver apologist, as per usual. But it's delicious. Melissa thinks she's better than you (she's not) and is too good for regular lunch meat (she isn't). Please don't call Charcuterie boards adult lunchables, Prosper Montagne is rolling in his grave. Whatever you do , make it tasty and pretty.
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