Mallet
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Posts posted by Mallet
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The method Henderson uses is the most simple and in my opinion, the most delicious. [....]
I can definitely vouch for Henderson's recipe. We just made it tonight and it was awesome!
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There is a really interesting series of archived video and radio clips on the CBC archives.
Of particular note is Colonel Sanders (of KFC fame) blasting Canadian cooking in a 1957 interview.
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I get mine at the farmer's market. Anyone who raises their own pigs should have a plentiful supply of fat.
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What a great Cook-Off topic! I will be sure to join the fray...
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The new year is two and a half weeks away. Fill in any or all of the blanks below:
In 2006,
I will eat: more local/seasonal products
I will make: a dry-cured salami
I will find: a place to get good fish
I will learn: to make croissants
I will teach: my girfriend to wing it
I will read: A Cook's Tour
This is the year I will try: to start a garden on my balcony
I will taste: sweetbreads
I will use: my BBQ in the winter
I will give: ??
I: will throw more dinner parties
We: need to get out more
My kids:don't exist yet
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I say bring the kids. It could be a life-changing experience!
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Great idea, what kinds of herbs would go well with apples?
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JCD, Although I haven't made salami yet, I can tell you that sopressata is usually dry-cured (i.e: raw). As the aging process in large part defines the flavor and texture of the product my guess is you're likely to be dissapointed with a recipe involving no aging and cooking, if you're in search of a "real" italian-style sausage.
My suggestion is to get yourself an early christmas present and buy yourself a book devoted to the subject. I've already found my brief foray into charcuterie immensely fun and rewarding. Now all I need is a meat grinder...
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They seem to be taking a pretty narrow view of nutrition...
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I always go for function over form.
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Thanks Ned..Did you photograph what you did, or talk about it anywhere?> That alone could be a great tool for people..
I agree! It would really be great to see some sort of tutorial on breaking down an animal (sort of like the demos they have in the Pastry forum, but less pretty
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You'll definitely want to check out "Charcuterie: The Craft of Salting, Smoking, and Curing" by Michael Ruhlman and Brian Polcyn (clickety). I will surely become a standard text in the near future.
I pulled out my bresaola today after 14 days of drying (fortunately the lady I buy my beef from at the market keeps her old orders around so I was able to get the original weight of the piece). The bresaola had lost between 30 and 40 percent of it's weight. When I unwrapped it, the outside was a very dark brown and had split slightly (comparable to this). There was some white substance starting around the ends, not fuzzy so I am not too concerned (it could have been crystallized salt for all I know). After washing it with red wine vinegar I sliced a piece off of the thinner end: the interior was a rich burgundy, with a small brown ring around the edges (about 5mm).
It tastes good. really good. Assuming I don't come down with some mysterious illness within the next 36 hours I will pronounce this first experiment a success! Right now I'm storing it in the fridge wrapped in parchment paper, as suggested in Charcuterie for dry-cured sausages. How long will it keep?
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As to most wasteful recipe, how about the following?
"Introduce an olive into the beak of an ortolan; place the orTolan in a clean turkey eggshell with its head emerging from the shell like a baby chicken's; plaCe the eggshell over embers; the fat on the ortolan melts until it covers him up to his beak and perfumes him; when the fat has evaporated you replace it with Alicante wine; and after five minutes you serve it like a soft-boiled egg. Do not eat the ortolan, only the olive in its beak"
Ever the keeper of arcane culinary knowledge...
Might I suggest using the olive in a martini? -
Thanks for the advice. For the bresaola I used a piece of rump roast: it's roughly rectangular in shape (I'd say about 3" x 6" x 8"). I think the thinness will mean a shorter drying time.
oh, i my chamber (50 deg. 70-75% RH) my bresaole take about 4 -5 weeks.I would guestimate, that 4 weeks for yours hsould be good, assuming you used an eye of round roast.
jason
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I'm too pooped to find it, but isn't there a fairly new book from a very animal-friendly butcher guy?
Yep, that description ought to really help.
Are you talking about "The River Cottage Meat Book" by Hugh Fearnley-Whittingstall? It's not really a butchering book though (although there is some useful information there).
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What's the most frivolous/wasteful use of a "luxury" item you've done/witnessed?
I am thinking of this as I just ran out of salt and was forced to use Sel de Guérande for boiling potatoes
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And that's just a handful of the potential ingredients that can be found in beer. Currently there are no US laws that protect the consumer, and breweries are not required to include the ingredients on labels, let alone divulge them in any other manner.
Does this surprise anyone else or am I just naïve?
PS: I would think that, for a vegetarian/vegan, it would matter just as much whether animal substances were used for making the product as if animal matter actually made its way into the final product...
PPS: Interestingly enough from an evolutionnary standpoint yeast and fungi are much more closely related to us than plants
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Day 10. The humidity and temperature in my windowsill/cardboard box have been ideal for the past few days. The beef has a nice, almost sweet smell and it's has firmed up noticeably. Unfortunately for me, I bought Charcuterie after the putative bresaola was drying for a week so I didn't think to weigh it beforehand to gauge water loss. I am having a bit of a hard time gauging when it's ready, given it's my first time making anything of this sort.
Different recipes for bresaola call for different curing times: the River Cotttage Meat Book calls for 10 days, Preserved (where I got the recipe) calls for one month and Charcuterie calls for about 3 weeks. The beef feels pretty firm (i.e: I have to squeeze firmly to get it to give) and the ends are almost hard. Is it ok to unwrap it and take a slice to check? I am worried that this might expose the beef to contamination but if the seasoning has penetrated properly is this really an issue?
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Bleu Bénédictin is a widely available and excellent Québec blue. (disclosure: my second cousin was a monk at St.-Benoît-du-Lac and involved in the cheese production
)edit: accents.
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I've enjoyed "Chinese Home-Style Cooking", which I bought in Shanghai. I think it might be a government sponsored book but I'm not sure
Here's a link: Shanghai online bookstore for foreigners
Also, many of the recipes are available here. Does anyone else have this book?
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I had the chance to try Highland Park 18 this weekend, definitely tops the (scotch) list for me!
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I always thought the "traditional" shape for a scotch glass was this one.
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The outside humidity is at around 50-60%, which I suppose isn't that low after all. My impression was that bresaola was traditionally made using cold dry alpine air. I wrapped the beef in a double layer of cheesecloth, which should help prevent the outside from drying out too fast.
If case hardening does occur, do you only get the unpleasant surprise when you slice it or is the smell obvious beforehand?
Is it OK ... to drink orange juice?
in Food Traditions & Culture
Posted · Edited by Mallet (log)
We drank Tropicana Grovestand early last fall until we were were able to get apple cider from the Market. When I still lived at home we went through almost 2 gallons a week! That article was a real eye-opener, I never really thought that OJ was such big business.