Ok to start off i have been in and out of the forum a bit. in the spring i was working on a project with high hopes of curing picking preparing a lot of our own food and time ran out for many of these things so we had to source out, after this i went into a more molecular fine dining based kitchen. last week i have taken a job as a sous chef at a small bit more rustic place. at the moment i have the chance to play a lot more with curing pickling and a lot of old school style as the menu is based more on pure flavor than flash and presentation. any advice, recipe etc is much appreciated. also anyones thoughts philosiphy is also appreciated.Thank you ahead.