https://www.saltshaker.net/20070114/the-art-of-preservation Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sun, 13 Dec 2015 04:44:50 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20070114/the-art-of-preservation#comment-181085 Tue, 07 Apr 2009 18:19:37 +0000 https://www.saltshaker.net/20070114/the-art-of-preservation#comment-181085 […] one Haskell Karp. Now, we’ve had dinners commemorating far stranger things, including in the medical world. Perhaps it was a concern that we would be serving plate after plate of […]

]]> https://www.saltshaker.net/20070114/the-art-of-preservation#comment-84848 Mon, 14 Jan 2008 14:51:41 +0000 https://www.saltshaker.net/20070114/the-art-of-preservation#comment-84848 […] started off with a fennel escabeche, a dish that I prepared for our techniques of preservation dinner exactly a year ago, a perfect time to resurrect a dish that was received to rave reviews. I […]

]]> https://www.saltshaker.net/20070114/the-art-of-preservation#comment-10529 Sun, 14 Jan 2007 20:49:27 +0000 https://www.saltshaker.net/20070114/the-art-of-preservation#comment-10529 I did say I considered that…

]]> https://www.saltshaker.net/20070114/the-art-of-preservation#comment-10524 Sun, 14 Jan 2007 16:02:16 +0000 https://www.saltshaker.net/20070114/the-art-of-preservation#comment-10524 I would have thought the menu would feature frozen items entirely.

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