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.
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