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CureCraftKing

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  1. OFFAL !!!! Tripe, Chitterlings, cox combs, Beef Tongue, Trotters Open your mind and give some of these a go
  2. I have a solid bread recipe but it doesn't develope that nice rustic crust. I have heard of a few tricks: Ice or water in a pan at the botttom of the oven, Spray the bread with a squeeze bottle full of water during baking, Etc. Can anybody with baking experience help me out?
  3. Interesting. I love the input ,i'm going to have to give all of that a run
  4. You should be able to avoid bad mold if you dry under refridgeration, but this will eliminate chances of producing nice attractive white mold on the surface of your meat(not mandatory in producing very flavorful salumi). Butcher & Packer offers a product called: 600 Bactoferm that will help in generating good mold, It's verry easy to apply but works best in the 55-65 Degree range.
  5. You better dig those things out of the trash and hang them back up because I think they would have been fine. I have been dry curing meat for almost four years with much success and have never used a PH meter. People are much to paranoid about food born illness especially when it comes to salumi. Just hang'em up in the right environment (55 degrees-65/75%humidity) and let them do their thing. Judge your success when they're done drying.
  6. I am very eager to try incorporating avocado into a sweet application at my work but im not sure were to start, any suggestions ?
  7. If your in or around Orange County, Ca, H.Salt Fish and Chips is great quality
  8. bonus points for making your own kielbasa, that would really boost the entire dish. I mix a little brown sugar into the kraut
  9. fully cooked kielbasa and sauerkraut covered in a braising vessel at 400 for an hour. Done. You could even throw a couple of of quartered yukon gold potatoes in there, although it may take a little longer than an hour, but you wouldn't need to worry about the sausage & kraut over cooking. Serve with a good mustard, crusty bread, beer, garnish, your good to go
  10. If u really have an over abundace of this stuff u should throw down on a big batch of Kimchi, its a great way to preserve it a little bit. Check out the recipe for pickled napa cabbage in the Momofuku book.
  11. A nice ripe free stone peach seasoned with coarse ground black pepper and grilled over a nice hot woodburning or charcoal grill is great. Go's great with duck confit.(also great with free stone nectarines). Fresh gound pepper over cottage cheese makes a great snack, I like a small drizzle of honey over it as well. Black pepper creme anglaise Horseradish and black pepper whipped cream for prime rib, or any beeef roast for that matter. A basic vanilla macaroon cookie recipe with a few turns of pink pepper corn just to season turned out surprisingly good.
  12. I agree with florida, I think groups like peta just need to be ignored a little more often. We need not let them ruffle our feathers the way i so anxiously want to ruffle the feathers of a nice plump foie bird right now.
  13. You can't shit on hundreds of years of tradition, not to mention a method of survival at one time. Foie Gras is heavenly and frankly, I think I would rather be a foie gras duck sometimes than a working class grunt that slaves over hot stoves all day to make somebody else rich and barely be able to support my family. I work hard every day of my life just so I can occasionally reward myself with sweet pleasures such as foie gras, sausage, & beer. No bodys taking that away from me !!!!!
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