James Satriano

I got a few pounds of lupini. Soaked overnignt, simmered one hour and brined day two. Will continue to brine with water and salt changes for five days. Anyone do fun sutff with these?

Hi all, Happy New Year! Got a bone from a great ham and am looking for suggestions for soup.

Thanks guys. I have de-fatted my duck stock, added the jelly and am reducing for demi.

I made duck confit this past weekend and chilled the fat in an upside down mason jar in order to remove the "jelly" before storing the legs in the fat. Is there any good use for this wonderful looking jelly. I made a brown duck stock from the carcasses. Can I add the jelly to this? Should it be frozen and added to sauces or do I pitch it.

I made a confit of 4 duck legs a few weeks ago and had kept them covered in fat in the fridge. This past weekend my fridge went belly up. I put the pot on a covered poarch but the daytime temps have reached into the 60's F. While I know that confit is a method of preservation, has the time spent over 40F spoiled my product? Any advice here?

thank you vadouvan for the response and recipe. i have to admit i had to google "methocel" and for the rest of the uninformed it is a water soluable polymer. I thinik I'll stick to the egg and cream. I am going to try these on Saturday and will report back next week.

Check out www/virtualweberbullet.com click on "site map" and look in the "pork" section. happy pullin'

funny, on the Babbo website the menu listing says goose liver ravioli.

thanks carolyn was wondering what mario does at babbo with his goose liver ravioli

I have some tinned goose liver imported from france and wondered about making ravioli with it. Would you add anything to the tinned liver before making the ravioli? Do you think that it could be put in a pastry bag and piped on a sheet of fresh pasta and make like the agnolotti described in the French Laundry cookbook. I was also thinking of using a brown butter sage sauce. Any suggestions would be appreciated.

Hey guys Been away for a while but am happy to report that I just got half of a farm raised pig. I managed to get both jowls and was looking for a good way to cure them for guanciale. Any suggestions?

I am in ht NYC area and having trouble locating back fat. I tried Niman ranch but they wanted $19 for 5 lbs and $20 to ship. Almost $40 for 5 lbs of fat seems a little over the top. Any suggestions. Jim

Jason I am incubating in my oven with the light turned on. It stays at about 87F. I'm assuming that the light is not a bad thing. Let me know if I'm wrong. Jim

jason thank you so much for your help. I'll report on my progress. jim

yet another question. I just bought a bone in pork shoulder picnic. It has a good deal of fat on it. Can I use this fat instead of the back fat when making soppresata? Any help would be appreciated.