|
| Author |
Message |
|
talanhart
|
Post subject: Re: Charcuterie  Posted: Tue Jan 18, 2011 10:47 am |
|
Joined: Thu Dec 18, 2008 7:43 am
Posts: 1426
|
|
I haven't sliced it yet. I will tonight. The batteries died in my camera and I keep forgetting to go to the store to buy new ones. I am going to write myself a note to go buy some on the way home from work.
|
|
| Top |
|
 |
|
talanhart
|
Post subject: Re: Charcuterie Posted: Tue Jan 18, 2011 10:50 pm |
|
Joined: Thu Dec 18, 2008 7:43 am
Posts: 1426
|
|
| Top |
|
|
|
Kathy's Pete
|
Post subject: Re: Charcuterie Posted: Sun Jan 23, 2011 9:26 pm |
|
Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
|
February's project is salt curing, something along the lines of fresh bacon or pancetta. I thought Charcuterie had a guanciale recipe but it talks around it without actually proposing a recipe. I ended up using the recipe for lardo, and will probably cure and dry for the longer end of the stated times.   
|
|
| Top |
|
|
|
KSyrahSyrah
|
Post subject: Re: Charcuterie Posted: Sun Jan 23, 2011 9:49 pm |
|
Joined: Fri Aug 28, 2009 10:48 am
Posts: 818
Location: Near Ithaca, NY
|
Brilliant Pete!! I wondered what to do with those barbells....... 
_________________
A gourmet who thinks of calories is like a tart who looks at her watch. - James Beard
|
|
| Top |
|
|
|
Kathy's Pete
|
Post subject: Re: Charcuterie Posted: Mon Jan 24, 2011 8:03 am |
|
Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
|
They certainly weren't being used for anything else! 
|
|
| Top |
|
|
|
talanhart
|
Post subject: Re: Charcuterie Posted: Thu Jan 27, 2011 11:41 am |
|
Joined: Thu Dec 18, 2008 7:43 am
Posts: 1426
|
|
So I am watching the latest episode of Bizarre Foods last night and Andrew goes to a deli and what does the guy behind the counter offer him to to sample? Duck Prosciutto.
|
|
| Top |
|
|
|
talanhart
|
Post subject: Re: Charcuterie Posted: Thu Jan 27, 2011 3:57 pm |
|
Joined: Thu Dec 18, 2008 7:43 am
Posts: 1426
|
|
| Top |
|
|
|
Amy
|
Post subject: Re: Charcuterie Posted: Fri Jan 28, 2011 4:48 am |
|
Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
|
|
Todd,
Love it! Food porn gone wild!
My favorite part:
"...comes close to breaking some kind of food-porn record in recapping her duck, duck goose. She rolls a mixture of minced duck confit, savory, shallot, egg and bread crumbs into cocktail-size balls; stuffs each with a nugget of foie gras; browns them in duck fat; glazes them with fig jam, white balsamic vinegar and mustard seeds; wraps them in pieces of her Charcutepalooza cured duck breast; broils them and inserts toothpicks."
OMG, I want to eat that, although (me being a one-note goose these days), I 'd cook it all sous vide, then sear.
Must.try.soon.
Amy
|
|
| Top |
|
|
|
Paul Kierstead
|
Post subject: Re: Charcuterie Posted: Fri Jan 28, 2011 8:51 am |
|
Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
|
|
Hmm, i'm making fig jam this weekend, i've got confit, I know where to get fois gras....
|
|
| Top |
|
|
|
Kate
|
Post subject: Re: Charcuterie Posted: Fri Jan 28, 2011 11:52 am |
|
Joined: Sun Dec 21, 2008 8:12 pm
Posts: 23
|
|
I'm so glad you guys are playing around with this - I've never been impressed with the bacon that my butcher does, so this year, I got two 5# pig bellies hoping to try making my own.... didn't really think through that I don't have a slicer. I think I'm gonna make pancetta out of one and I'll try to make bacon out of the other. Worst part is that the butcher completely changed his recipe this year and the little bit of bacon I got was actually quite good. Sigh.
Ordered Charcuterie from the library a few days ago, but the entire Boston library network has only one copy so it's a bit of a wait...
|
|
| Top |
|
|
Who is online |
Users browsing this forum: No registered users and 51 guests |
|
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum
|
|
|
