Here at Spilled Milk, our Easter party is still raging, because we can’t stop eating ham. Dry-cured, wet-cured, we don’t care: we love and investigate them all, with stops in Spain, the mall, and the Middle Ages. Recipe: Greens with ham and cheesy grits. www.spilledmilkpodcast.com
Brought to you by Sur La Table.
Forward the Ham Brigade!
Soar over the great ham-scape!
No domestic dry cure
except by mail order?
Theirs, yes, to make reply
Theirs, yes, to podcast why
Theirs to demand domestic dry!
Into the valley of ham
rode the six hundred.
Ariel, that was scary. Awesome, but scary.
http://www.toasteatery.com
I thought for a moment that someone had stolen your highly profitable restaurant idea. Turns out, they went with the risky route of serving a variety of breakfast items.
I’m loving your podcast. Bob’s Quality Meats in Columbia City has Smithfield ham sometimes. Next time you’re in the market you’ll know where to look!
I’m wondering if you caught the wonderful SNL sketch with Jon Hamm and Michael Buble… They propose a restaurant based entirely on ham and champagne, called Hamm and Buble. It’s a laugh!
I hadn’t, but here’s the link!
“Hamm and Buble”:http://www.hulu.com/watch/124873/saturday-night-live-hamm-and-buble
Eviedish, what a shame. They totally should have stuck with toast. Man.
Hannah, thank you for the tip, re: Bob’s Quality Meats! Very good to know.
Andi, I hadn’t seen that either! …And now I totally want to see that one-man show about William Faulkner.
Matthew has the best laugh on the internet, hands down.
That’s all…no comment on ham.
i love honeybaked ham!!!
This podcast made me laugh out loud when you were explaining how toast is like cooking a cured ham.