dhut

Thanks for the tip. I will move it, uncovered, to the refrigerator.

I use diluted vinegar... Its most likely ok, since you caught it this early.Its best to look every day or so, so you can get rid of the stuff....Summers are hotter so the stuff grows faster....Wonder what your temp is in the basement??? Bud ← Temperature is around 70 degrees and humidity is around the same. Certainly not ideal conditions (I made it in the winter when both where around 60, but it currently is the coolest place in the house). I figure since I will be cooking it things will be o.k.? I am a little concerned that it is growing predominatly in the folds.

I am into day 10 of curing my pancetta in my basement and much to my horror I have discovered some spots covered in green fuzzy mold. I have gone ahead an wiped it off with a paper towel soaked in brine. Please tell me I dont need to throw out a whole pork belly because of this, but at the same time I and my family would like to live to eat another meal. Any opinions on whether I have to trash an entire pork belly belly? Thanks

Potatoes raw, partially cooked, totally cooked and chilled? Please elucidate... ← Usually, I will use up the leftover potatoes that where cooked with my corned beef from the night before and maybe add 1 or two raw potatoes if there isnt enough. I have also made with completely raw potatoes (If using all raw, I would keep the lid on for an extra 5 minutes or so, and perhaps turn down the heat to keep the bottom from scorching. Then take lid off, turn up the heat, cook a little longer and throw under boiler).

I run potatoes, corned beef, a little onion through my cuissenart with the food grater attachement. I heat some duckfat in a cast iron skillett untill hot. Add salt, pepper, and a little cayenne pepper. Put potatoes into skillet for about 5 minutes with lid, take lid off and cook another 10 minutes or until bottom is browned. Finish up under broiler for 5 minutes. Crispy on bottom and top, moist in the middle.

Thanks, I did a search but nothing came up. I must have done it incorrectly. In any event, a lot of good information. Thanks again.

I am considering building a brick oven outside to cook Pizza, Bread, ect. I am pretty much a novice a masonry, but was wondering if anybody could point me in the right direction as far as starting such a project. Any usefull tips, points on what not to do, or links to plans, information or anything else helpfull would be much appreciated. Also, any encouraging words from those of you who might already have an oven, along with receipes would be helpfull. Thanks.

I would think that if you are going for a truly "pure" vanilla flavor, you would go with vodka, as that is suppose to be a spirit without a taste. Bourbon has a heavier flavor that would mix well with vanilla, yet it would add its own flavor to it (and there is nothing wrong with that if it is what you are looking for).

Made my first Cassoulet over the previous weekend. It came out o.k. If I was to change anything, I would use a little less pork belly and something with more meat. The flavor was great, but there was a little too much fat (it didnt all melt off). In any event, here is a suggestion for the leftovers. Since I had a few containers of duck stock in the freezer (a result of making confit out of two ducks) I ended up making soup. I diced up a leak (which was begging to be used in my refrigerator as it was starting to wilt) a couple of carotts and some celery) and sauted in a little duck fat, added the duck stock and left over confit, and presto...Cassoulet soup (or perhaps duck soup???) It turned out great.

I am in. Talk about an impulse purchase. Logged on and ordered one pound. I will keep you updated once I get my order.

Olive oil, salt, pepper, and a little dried oregano. Throw them on the grill for a couple of minutes. Green heaven.

Anybody care to make any wine recomendations to go with this dish?

Thanks Chris! So you think I should take off the bone, and shred or add legs bone and all minus the skin?

Thanks for all the information. One more question (and it might be splitting hairs, but I figure thats what the forum is for). Should I take the skin off the duck confit, or leave it on? I am afraid it wont crisp up in the Cassoulet.

Thanks. And as far as the salt pork belly go's in substitute for the "raw" pork belly, you recommend parboiling to remove some of the salt? Also, should I remove the skin from it?

I have two questions: 1. Anthony's receipe calls for Pork Rind. I recently bought a pork belly, cut it in half and made bacon and pancetta. For the bacon half, I cured the belly with the skin on and smoked it. I then cut the skin off (which is both cured and smoked) and froze it. For the other half, I cut the skin (which was neither cured or smoked) off the belly and also froze it. Which should I use for the pork rind, the smoked and cured skin or the raw skin which I cut off the belly? 2. The receipe also calls for pork belly. As part of my excursion into pork belly, I cut off some pieces to square it up and cured it to make salt pork. Can I use this in place of pork belly, and would you boil it first to remove some of the salt. Any suggestions would be appreciated.

Ever try cooking pizza outside on a gas grill? I wrap a chunk of wood in aluminum and place it over the burner for an added smokey flavor. I then put the stone on the grill and heat it. Then I put the pizza on the stone, close the lid and 7 minutes later its done.