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dave43

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  1. I've had decent luck in freezing vietnamese style pistolette rolls. Split before freezing and stick inside a zip top bag (press out all the air). Defrost for a couple of hours at room temp for soft rolls, or reheat from frozen at around 250 degrees in a toaster oven for crispy results. I freeze all sorts of homemade bread with great results. Is there a reason for splitting? or is it OK to freeze them whole?
  2. I found a Mexican Bakery that makes Bolillo that Andrea reccommended, unfortunately it is far enough away that getting fresh rolls is impractical. Would it be OK to freeze the rolls?
  3. I know this thread is more about sausage and bacon and it looks like Susan has done her homework but one gem is absent from this thread. Northern Waters Smokehaus in Duluth. The owner Eric Goerdt recently took top prize for his Salamini at Batali's Salumi's contest in Seattle. his stuff is ridiculously good especially considering the fact that he hasn't been making salumi too long...in fact he finished the dry cure course at Iowa State not too long ago. This is the same course that noted Head to tail chef Chris Consentino of Incanto/Boccalone and Mike Phillip's of Minneapolis' Craftsmen completed. Also it's not bacon and not Minnesota but La Quercia should be mentioned for making prosciutto that rivals Italy's best. Just like Goerdt's Artisan Salumi, la Quercia in Iowa is using the finest free range Berkshire pork to make charcuterie that rivals anything out there.
  4. That's it. Thanks Heidi. I was missing the green onion.
  5. Many of these appetizers bring up memories. I recently had a great one but I can't remember the recipe...it should be simple though. It was a sliced baguette piece with mayonaise (I think) covered in some sort of cheese...I'm guessing parmesan? I can't remember if there were other ingredients though.
  6. dave43

    Dry Cured Salumi

    I have recently become obsessed with Charcuterie. It started with a plate at Craftsman in Minneapolis made in house by the chef. I found a little spot in Duluth, Minnesota named Northern Waters Smokehaus making salumi that recently entered their wares in Batali's Salumi contest in Seattle and won top prize. Their salumi is incredible but I would like to branch out to the big boys like Fra'Mani and Salumi. I found a little spot in my hometown in Minneapolis that sells Salumi's selection at $25 a pound. This seems expensive but I have no idea what they charge in Seattle. Is this in line? I am a liitle cash strapped but am looking for suggestions. Anyone know of good Salumi that has reasonable shipping charges and prices?
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