jmolinari

Thanks for the report..i will use the places you name when we visit!

Maybe, but the use of uncooked pork liver...hrmmmm...not sure sure about that one raw/cured filter organ...

Probably fEgatelli. Means "little livers". I can't even begin to think where you'd get it. Looks like you might have to start making it:)

The pressure of the vacuum on the lobster may also account for the difference between poached in butter in pan and in a CSV bag

Part of the art of charcuterie comes in how much to salt/rinse/soak something to make it the right salinity. This will all depend on the thickness of the belly, or piece of meat. Unfortunately, following Ruhlman's text to the letter will get you close, but only experience will teach you how long to leave something in the cure, and if you should rinse it or soak it afterwards before drying. If it is very salty, you either left it in the cure too long, used too much cure, or should have soaked it after curing. Chalk it up to experience and forge on! Regarding the lardo, i don't know how it could look good outside, but be greenish inside...i don't know if i'd eat green lardo:) jason

Can anyone tell me what the sauce they pour over the bowl of ten-don? It may just be tempura dipping sauce, but i don't think it is..

Right in the area you're staying there is a decent new york style pizza place called Rosa's. Good for lunch, early dinner (they close at 5 i think). can't help much with that area, as i don't know it.

Serve over strawberries, as i did last night with my mosto cotto.

an ultrasonic humidifier works well. Don't get the ones with the wicks, they mold.

BRM: yeah, i think i did say that. I'm looking forward to trying F-LC for a mild flavor. If you're worried about the bacterial life, i have a package that is well over a year and a half old, in a vacuum bag, in the freezer, and last i used it, it was still good. As far as the E.Coli, i don't know. I know in Italy there are still many people who don't use starter cultures. Many of hte small butchers don't, and many of the DOP and IGP dictates don't allow the use of starter cultures for salame. I sure there is more risk, but given the popularity of NOT using them in Italy, i can't immagine it being much higher, IF you're careful with everything (extreme cleanliness etc). I'm torn between their use or not. jason

hang it in the fridge. I did a side by side for pancetta made in my curing chamber held at 55/70% humidity and my fridge, and they were identical. the fridge one just dried out a little faster, and was a little bit harder, flavor was the same. i did this test with flat, not rolled pancetta.

i haven't, but i have found an interesting page that describes the effects of different bacteria on flavor, acidity and meat safety. http://www.danlac.com/docs/ApplicationGuideBioCarna.pdf i'm also interested in trying the different cultures at BP, i want one which doesn't have a strong sour flavor. let us know how that F-LC works. jason

Reignking, i've been in it. A while back. I think it is called Blue Marlin or something to that effect. It looked nice, but i did not like the fact that they were selling Chilean sea bass. But generally the fish looked nice.

definitely fridge. It'll be fine

Looks beautiful, but i bet it would be EVEN BETTER cured

Jeff, i don't know, i wish i did get mold! It may be because i use collagen casings. I haven't yet figured out why i don't!

jeff, my salami usually don't develop mold, but i think the fuzzy to chalky is expected.

Seems like good mold to me!

Joe Blowe, that shuold work well, but you could also get something similar for about $50, it'll just require that you do some wiring. It has a relay built in, but you need to wire plugs and connectors, and a thermocouple. http://www.dwyer-inst.com/HTDOCS/temperatu...iesTCSPrice.CFM jason

Jairo, when i make mortadella i scoop the emulsified sausage into 4" casings, then "rap" it on the counter to compact it. Works perfectly.

That hertzmann page is AWESOME. Thanks for posting it

I think he means mackerel, bluefish or something oily like that, vs. haddock, pollack, cod. MY feeling is that in teh US people prefer delicate tasting fish (bland?)

I think using a microwave would lead to uneven temperature and cooking throughout the chop

JAiro, welcome. 1) I think they'll be fine, just salt them heavily, they may by a bit soupy/watery, but that should be ok, as long as they as basically covered in salt 2) The KS stuff is USELESS. there is no trick to using it, other than NOT using it. It is terrible, and isn't worth the plastic it is made from. Sorry:) A few people in this thread have found the same thing

I've done my steaks at 125 or 127 for up to 4 hours, and i'm still alive....just sayin'