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2. How to Make the Best Charcuterie Board (Because No ... - AOL

   www.aol.com/lifestyle/best-charcuterie-board...

   Lara Hata/Getty Images. Absolutely! Assemble the entire board in advance and keep it in the fridge right before it’s time to serve. If there are warm or room temperature components, keep them ...

3. 10 Types of Meat for a Charcuterie Board, from Tender ... - AOL

   www.aol.com/lifestyle/10-types-meat-charcuterie...

   First, mentally split the board into fours, reserving equal quarters for meat, cheese, some kind of carb and whatever other accompaniments you’re craving, like jam or pickles.

4. Every Friendsgiving host needs an expensive-looking cheese ...

   www.aol.com/entertainment/best-cheese-boards...

   OK, this cheese board is actually super small. However, it doubles as a cheese slicer. Yes! A cheese slicer! So, like, you don't have to do double the dishes and can cut your gruyere with one hand ...

5. Charcuterie board - Wikipedia

   en.wikipedia.org/wiki/Charcuterie_board

   A charcuterie board is of French origin and typically served as an appetizer on a wooden board or stone slab, either eaten straight from the board itself or portioned onto tableware. It features a selection of preserved foods, especially cured meats or pâtés, as well as cheeses and crackers or bread. In Europe 'charcuterie' refers to cold ...

6. Grater - Wikipedia

   en.wikipedia.org/wiki/Grater

   In the Indian subcontinent, the grater is used for preparation of a popular dessert, Gajar Ka Halwa. Graters produce shreds that are thinner at the ends than the middle. This allows the grated material to melt or cook in a different manner than the shreds of mostly uniform thickness produced by the grating blade of a food processor. Hand-grated ...

7. Charcuterie - Wikipedia

   en.wikipedia.org/wiki/Charcuterie

   Charcuterie hanging in a French shop. Charcuterie (/ ʃ ɑːr ˈ k uː t ər i / ⓘ, shar-KOO-tər-ee, also US: / ʃ ɑːr ˌ k uː t ə ˈ r iː / ⓘ, -⁠ EE; French: [ʃaʁkyt(ə)ʁi] ⓘ; from chair, 'flesh', and cuit, 'cooked') is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily ...