Just FYI, this really isn’t charcuterie though. Charcuterie is specifically about prepared meats. You can have other stuff on a charcuterie board, but normally just some things to compliment the meats.
On the other hand, so many people have been misusing the word for a while now that the definition is starting to accommodate arrangements like yours.
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:
Yours has the same definition as mine, and even links to the same page, but then says:
However, according to food historian Sarah Wassberg Johnson, charcuterie also has its roots in the simple meals that had been eaten by laborers of the working class throughout Europe since the medieval period, often consisting of meats, cheeses, bread, local produce, and wine or beer.
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.
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.
While that looks absolutely fantastic, the worst thing in the world is biting in what you believe to be an olive and discovering it’s a tomato in your mouth. Split your rounds.
Spare a thought for our friends, the English-speaking lingustic prescriptivists. Your $0.02 can help these poor souls who cry out for etymologically sound lexicons while speaking a language with multiple words that are their own antonyms.
I like the presentation. Looks very tasty. I have similar plates and associate special occations with them.
The grapes are dangerously close to the olives of similar color so it could become a mouth full of surprise.
Have to say, making beer beef stew is a very old Scottish tradition, and Guinness is definitely one of the worst beers you could use. It’s a stout and too heavy with the beef. An IPA works perfectly though!
Edit - also, modern Scottish trick - add a splash of dry red wine too!
This recipe not only calls for Guinness, but also chocolate and espresso! I almost want to make it, but I’m scared it’s gonna cost like $50 and not taste good.
This is the salad recipe. I was out of barley so I used freekeh.
This the chicken recipe. I’ve made the full recipe with the carrots before, but tonight I just wanted a way to cook chicken that would go with that salad.
Edit because my phone thinks freekeh means freezer.
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