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    South Carolina
  1. Yes indeed. The only thing you need to do is make sure it's fresh, not salted fat back, which is very common in our area.
  2. Jaz, the Publix I shop at has bagged panko, similar to what you described in the oriental section.
  3. I think that the marbling in pork is just as important as it is in beef. Unfortunately in most mass consumed pork that marbling is non existent. This is a cross section of some butt I recently purchased for a salami project from Caw Caw Creek
  4. I'd just add some lemon zest. You might think of Thai curry as your liquid base
  5. You really should come on over here to the Charcuterie thread, where many of us have been doing any number of salumi and salume for the past year or so. I think you'll find most any question you have has been asked and answered in that thread. If not, jump in and ask away. We have a pretty wide experience base over there. Plus, Ruhlman occasionally is available to answer questions.
  6. When I lived in Napa, Terra was my absolute favorite place. And yes, I have eaten at the French Laundry.
  7. I can't speak for DCS, but I love my Monogram. MelissaH ← I have a 36" DCS 6 burner and am totally in love with it. My previous two stoves were commercial Wolf's and I'll take this DCS over either one of them. Melissa, the salesman told me that the Monogram is made by DCS
  8. I used smoked rind, from some bacon I smoked a while back, for Christmas dinner. I'm not sure it's authentic, but the flavor was nice, not overwhelmingly smoky, just a nice background.
  9. If you are searching for a bean to use in cassoulet, Rancho Gordo has a flageolet which is an excellent substitute.
  10. Great article...thanks for sharing. Jason, I've previously cured some pancetta flat. You're so right, it's much easier. Ron, I just tied a couple of loose loops of string around the piece and let it hang as if rolled.
  11. Thanks Mike. That's the technique I use also. Although my finished product never looks as pretty as yours. I finally got around to uploading a picture of the Caw Caw Creek belly. As you can see, they come too small to roll for pancetta. I actually have plenty of pancetta on hand. But after Jason's comment I decided one of them MUST be cured for pancetta. I'll smoke the other two for bacon.
  12. I can get them here in South Carolina at Publix. They are definitely my 'go to' choice for out of season tomatoes.
  13. I'll "third" it -- great job! Any tips you can share for how you accomplished that? =R= ← Don't forget to skin the belly and it'll roll up perfectly. ← Well...............it's not always that easy, Elie....although I suspect that Mike must have skinnier fingers than me n' Ron. That would certainly make it easier!
  14. I'll second that Mike....that is one NICE rolled tight pancetta...
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