jmolinari

Ok..i might have posted about this a while back, but i'm trying again. Sin Sin Chili sauces available only in singapore are fantastic stuff. I would love to get some here in the US. Nobody seems to sell it. What i'm wondering is if there is out there a friendly Egulleter in Singapore who might be interested in shipping me a case of it. Obviously i'd pay for the product and shipping (assuming it isn't extraordinarily high), and a small fee for the service. I like their Sweet and Sour Chili sauce, which looks like this: Anyone care to help me out? I'd also love to try their Hainanese chicken rice chili sauce thanks!

That depends on the humidity/temperature of each location.

What was your weight loss %? It may be case hardening, but with pork casings it shouldn't be since it's a small casing. It also looks like there are pockets of air in the sausage. That's a problem.

The one time i tried to make sticky rice in my Zo Neuro it came out a gloppy sticky mess....if i remember i had soaked it first...maybe i'll try without soaking it.

I haven't seen bun cha in Atlanta eiter.

Pineapple juice might be the correct item in the dip...but the dip was clear, and i immagine pineapple juice would make it cloudy....hrmmm.. Looking forward to Nakji's friend's recipe!

The noodles are served on the side, and you dip them as you eat them...very tasty...i don't think you normally drink the dipping sauce/soup. It thinner and less flavorful than a dipping sauce, but not as soupy as a noodle soup.

A recipe would be awesome Nakji!!

I'm with Kenneth. I'm trying to replicate the flavor of bun cha from Hanoi as well. I read somewhere that they use papaya juice or some kind of fruit juice in the bun cha "soup", it isn't straight nuoc cham (which is what Andrea Nguyen calls for in her cookbook).

With the fresh noodles i've used for pho at home, i learned that it only takes literally about 2-5 seconds in boiling water to "cook" them. Any longer and they get too mushy.

Reviving this old topic, as i've just gotten around to starting some trials. 1/2 boneless turkey breast - 1.5 lbs or so 30g honey 30g maple syrup 6g salt. All into a vac bag, and sous vided at 146 for 2.5 hours. Good turkey, no flavor of honey or maple syrup what so ever. next trial will be brining in a honey/maple/salt solution. jason

That is a nice grinder Kaatje, i like that it uses standard plates too..

For anyone interested, a fellow charcuterie-ist had custom made some Kitchenaid grinder plates, one is 10.5mm and one is 12.5mm. I haven't tried this fellow's plates, but i had previously also had my own made, and i love the larger one for salame. In case anyone is interested, they are only $15 on his ebay store: http://cgi.ebay.com/10-5mm-Kitchenaid-Food...7QQcmdZViewItem Seems incredibly reasonable to me. jason

I've been drying my products at about 54 deg. F and 72% RH. I've made a pancetta that i dried for 11 months, and it was still good, very good in fact, but maybe not that much better than one that aged 2-3 months. So i think there is a limit to the betterment.

I've found that extending the drying time greatly improves the flavor

Thanks cleglue. Yes...25lbs is a huge amount of salame, and it basically takes all day to make it and clean up. I think the amount i made last time, 15lbs, is the most i'd ever want to make in 1 sitting..

Erich let me see if i can help. 1) I use about 3.5%-5% salt when doing my bresaola and my coppa. How salty it becomes is dependant on both how much salt you use, and how long you leave it in the cure. My coppa i rub and cure for about 9-15 days in a plastic bag. 2)Over time, nitrate IS degraded to nitrite. I use 0.25% of the meat weight of cure #2 3) Speck is also from the ham..but i'm not sure what part exactly. 4)Culatello is a single chunk of muscle, and harvesting it ruins the prosciutto. I wish i knew where it was in the ham/rear. 5) yeah..no idea:) I detail coppa and bresaola recipes in my blog- Cured meats.

Very nice Cleglue. I think a good base recipe is a simple cacciatorino. Just salt, pepper, a touch of garlic and a tiny bit of wine. It makes it easier to taste issues and problems and understand how the fermentation works. I would go with a salame as follows: meat + fat -100% salt - 2.7-3% Cure #2 - 0.25% pepper - 0.25-0.5% dextrose - 0.5% starter - as needed wine - a splash garlic - not much that's it. But that's just me. I also learned this past weekend, that 1500g is the most one can mix in the bowl of the 5.5qt. KA Artisan mixer, and that making 15 lbs of salame is a LOT of work and cleanup:)

I guess i just don't care for the political/human interest stories. I get enough of that in real life.

Maybe i'm the only one was didn't think either NO or London were good. In fact, to me they were some of the worst of the series. What is it with all that garbage stuff they throw in there like the Marcheeba and Vancouver film crap? I think in the London episode there was more about Morcheeba and his readin than about the food. As for NO, i don't need another show telling me the city isn't back to normal. That isn't what i watch No Reservations for. Overall both episodes disappointed me. There was little food information in either one compared to other episodes.

I dont understand the extended seal. My old old foodsaver almost overmelts the bags when sealing, i cut it off before it does...i can't imagine extended seal.

Mike you need a thermo-hygrometer. Available cheaply on Ebay or in cigar stores. After that you need to decide if and how you'll control temperature and humidity.

Here is a link to the USDA poultry tables. They're lost somewhere in this thread. http://www.fsis.usda.gov/OPPDE/rdad/FSISNo...ltry_Tables.pdf

Unbelievably beautiful picture!!

Anyone notice the latest show on Hong Kong had 2 of the people Bourdain was with in Hong Kong as well? Good show