Was poking around on prochef.com, saw reference to pastirma --- Egyptian air dried beef, the predecessor of pastrami. Made me think of the Swiss air dried beef, wondering if it can be managed in a reasonably well-equipped kitchen.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy