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Kathy's Pete
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Post subject: Re: Charcuterie  Posted: Mon Dec 27, 2010 7:51 am |
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
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I'm still confused. Do we start duck prosciutto on 1/15 or is that the day results are to be posted?
The good news is that my basement doesn't appear to go above 60 degrees this time of year (although the humidity is still low...)
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ntsc
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Post subject: Re: Charcuterie Posted: Mon Dec 27, 2010 4:56 pm |
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Joined: Thu Dec 18, 2008 4:47 pm
Posts: 104
Location: New York outside NYC
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I'm not running this, but I think in January the results are to be posted on the 15th, I think the schedule in other months may be different.
If it is an enclosed space, I use my cold smoker, put a bowl of salt water in the bottom. The salt is to keep mold from growing.
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I also post elsewhere as Charcuteire (with misspelling) and have a blog under that name.
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marygott
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Post subject: Re: Charcuterie Posted: Tue Dec 28, 2010 4:52 am |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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I got the Donna Hay book for my husband (every once in a while he says he wants to cook and I rush out and buy him a cookbook). They are pretty good, each recipe just a couple of ingredients. She does has some misses. Like a honey-mustard stir fry that is just honey and mustard, ick. I also find that her recipes are also easy to tweak and she has some good starting points. Jamie Oliver also is good for beginning cooks and I think his recipes are more reliable.
Mary
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TheFuzzy
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Post subject: Re: Charcuterie Posted: Tue Dec 28, 2010 12:35 pm |
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
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Mary,
I think you replied to the wrong thread. I'd move your reply for you, but so far I can't figure out how.
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The Fuzzy Chef
Serious Chef iz Serious!
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Kathy's Pete
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Post subject: Re: Charcuterie Posted: Tue Dec 28, 2010 4:53 pm |
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
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I was stumped also.
Best I could figure out was creating a duplicate post in the intended location and changing the author, then deleting the original.
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marygott
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Post subject: Re: Charcuterie Posted: Wed Dec 29, 2010 3:55 am |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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Thanks guys, the world wide web would be a cold and lonely place without you!
Mary
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talanhart
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Post subject: Re: Charcuterie Posted: Wed Dec 29, 2010 10:47 pm |
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Joined: Thu Dec 18, 2008 7:43 am
Posts: 1426
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talanhart wrote: Warner,
I just ordered the book. I am in if I can find a couple of Duck Breasts. My book came today. I haven't looked at it yet. Now to find some Duck Breasts.
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Kathy's Pete
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Post subject: Re: Charcuterie Posted: Sat Jan 01, 2011 6:14 pm |
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
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OK, my breasts are sitting on the salt...    (Click on the images to see larger versions.)
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JesBelle
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Post subject: Re: Charcuterie Posted: Sat Jan 01, 2011 6:57 pm |
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Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2062
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And a lovely pair they are, too.
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Darcie
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Post subject: Re: Charcuterie Posted: Sun Jan 02, 2011 8:21 pm |
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Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
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Um, is it wrong to stare longingly at Pete's breasts? 
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