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How does one make lardo?

I'm in Florida and don't have a wine fridge as I've heard those things are bad (our weather) and useful (small temp controlled space).

I like it really crispy or cold right out of the fridge. From the fridge, I put kim chi on it or sriracha.

The salt is really important to grilling. I've found that large flake sea salt is much better than anything fine and when in doubt, add some extra since a decent amount will come off on the grates. It's best to apply the salt and then give it a decent push in with the heel of your palm instead of just sprinkling it on and then grilling.

Another trick for those who have thicker, cast iron grill grates is to use a clean scouring pad and use it to apply salt to the grates.

Yup, making these tomorrow night.

Anyone here doing home made food gifts for Hanukkah, Christmas, {Your Holiday} this year? What have you been or what will you be making?

I dug this review immensely. Now apologize to them all since Yom Kippur starts tomorrow.

That Za'taar looks made from very fresh, possibly untoasted spices instead of the dry version usually found. Can you confirm which is in the picture and which you used in the recipe?

I'm not a big dessert guy, but creme brulee or key lime pie get an instant nod.

And for dinner, I love greens and offal.

I think, like anchovies the best ones are salt packed.

Red Bull has successfully been able to enforce their trademark on bars who have advertised RB in drinks and substituted a competing product (http://www.ipwatchdog.com/2008/05/02/red-bull-wins-trademark-lawsuit/id=169/).

They've been able to do this as their drink is ONLY distributed in cans and can easily be seen if the energy drink is coming out of the cocktails gun or from another brand's can.

I completely endorse Gosling's pursuing this if a bar specifically advertises the drink as a Dark and Stormy.