Ask Cagney Meads What do us normies need to know about the charcuterie business?

[Mike Z]

Big salami fan over here.

 

[Sean Molina]

Big salami fan over here.

Big fan of the oversized Lunachable for adults.

Two things: one, there must be more meats than cheeses. Two, crackers are a cheap way to take up space, and nobody falls for the trick.

 

[Cagney]

Hire me for starters.

 

[Al "Shifty" Schultz]

The Charcuterie board is the center piece of our parties here at the farm, whether it's game night at Shifty's Wetspot Bar, or a Friend'sgiving, before the main courses..

 

[Al "Shifty" Schultz]

I'm all for hiring Cagney! I recognize the importance of a nice charcuterie display for special occasions, but I'm okay with beer and pizza too!

 

[Cagney]

The Charcuterie board is the center piece of our parties here at the farm, whether it's game night at Shifty's Wetspot Bar, or a Friend'sgiving, before the main courses..

Not bad! It breaks a few rules I have...but still looks good!

 

[Al "Shifty" Schultz]

Not bad! It breaks a few rules I have...but still looks good!

Maybe when I host a regional PNW FE Society Rendezvous out here at the farm this summer you can fly out and work your magic, can you bartend as well?

 

[Sean Molina]

Not bad! It breaks a few rules I have...but still looks good!

What are the rules of engagement for meat boards? We need your secrets.

 

[Cagney]

Maybe when I host a regional PNW FE Society Rendezvous out here at the farm this summer you can fly out and work your magic, can you bartend as well?

I could probably channel my 20's and bartend again. Basic drinks only lol

 

[Cagney]

What are the rules of engagement for meat boards? We need your secrets.

I personally never put peppers on boards. People do, it's just preference. The pepper smell will completely take over the flavors of the board. They are delicious though!

And I never did the "wine glass" method for the meats. Again, preference. To me all I could ever see was" lady bits" when I saw that flower lol

Some general rules of thumb when creating a charcuterie board:
-Appetizer portions is 4oz of meat/cheese per person. Meal size is 8oz per person. Plus all the accoutrements
-Pick a least 3 different texture cheeses, and if you can, from different animals. Easy go to's are Manchego, aged cheddar, and brie.
-Do not use precut cheese. It's a sin.

 

[Al "Shifty" Schultz]

I personally never put peppers on boards. People do, it's just preference. The pepper smell will completely take over the flavors of the board. They are delicious though!

And I never did the "wine glass" method for the meats. Again, preference. To me all I could ever see was" lady bits" when I saw that flower lol

Some general rules of thumb when creating a charcuterie board:
-Appetizer portions is 4oz of meat/cheese per person. Meal size is 8oz per person. Plus all the accoutrements
-Pick a least 3 different texture cheeses, and if you can, from different animals. Easy go to's are Manchego, aged cheddar, and brie.
-Do not use precut cheese. It's a sin.

"And I never did the "wine glass" method for the meats. Again, preference. To me all I could ever see was" lady bits" when I saw that flower lol"

So, I guess making my famous (in my own mind) French bread loaf wouldn't be advisable per your rules?

 

[Cagney]

"And I never did the "wine glass" method for the meats. Again, preference. To me all I could ever see was" lady bits" when I saw that flower lol"

So, I guess making my famous (in my own mind) French bread loaf wouldn't be advisable per your rules?

OMG

 

[Sean Molina]

Hire me for starters.

Any more advice?

Also, where the pictures?

 

[Al "Shifty" Schultz]

Any more advice?

Also, where the pictures?

If I recall she put out some pictures of absolutely amazing displays in the Costco thread.

 

[Mike Z]

Any more advice?

Also, where the pictures?

Calm down

 

[Sean Molina]

Calm down

 

[Terry Houin]

@Cagney I missed the Costco thread, can you enlighten us with some sample board pics? And how does wild game fit into your system?

 

[Cagney]

Any more advice?

Also, where the pictures?

@Cagney I missed the Costco thread, can you enlighten us with some sample board pics? And how does wild game fit into your system?

 

[Cagney]

I personally never put peppers on boards. People do, it's just preference. The pepper smell will completely take over the flavors of the board. They are delicious though!

And I never did the "wine glass" method for the meats. Again, preference. To me all I could ever see was" lady bits" when I saw that flower lol

Some general rules of thumb when creating a charcuterie board:
-Appetizer portions is 4oz of meat/cheese per person. Meal size is 8oz per person. Plus all the accoutrements
-Pick a least 3 different texture cheeses, and if you can, from different animals. Easy go to's are Manchego, aged cheddar, and brie.
-Do not use precut cheese. It's a sin.

@Sean Molina these are the basics.

Any more advice?

Also, where the pictures?

Some general rules of thumb when creating a charcuterie board:
-Appetizer portions is 4oz of meat/cheese per person. Meal size is 8oz per person. Plus all the accoutrements
-Pick a least 3 different texture cheeses, and if you can, from different animals. Easy go to's are Manchego, aged cheddar, and brie.
-Do not use precut cheese. It's a sin.

 

[Els]

View attachment 3167

Holy shit this is art not food!