Dave W

I really liked Noosa when I first tried it but it's just a bit too sweet for my tastes. So we usually end up with a large container of fage plain 2% for versatility purposes.

Ewww "added" salt no doubt

I tried these turkey cream biscuits yesterday with about a TBSP of the glacé I made before celery seed and some marjoram because why not. Verdict: cream biscuits are delicious, should be baked closer together, and don't really taste like turkey. Thanks for all your suggestions, I'll keep working on this.

Sure I use 200g sourdough levain 100% hydration rye 350g bread flour 150g stone ground whole wheat flour 320g water (with the levain it's 70%hydrated) 12g salt 48 hours out feed starter to make levain, and Mix salt and flour and water Autolize preferably in the fridge overnight. Mix with levain well you have to work it in due to differing densities Ferment at room temperature a few hours then refrigerate 12-24 hours. Shape dough and cold proof overnight, allow to finish proofing at room temp an hour or two while oven warms Bake in 450f in Dutch oven covered for half the cooking time, about an hour total. The dark ones above went about 75 minutes as I was distracted. I'm baking one right now incidentally.

Well yeah it can't be di Parma if it's not from Italy. But there's different grades of ham just like most other products.

Op have you tried googling "living cookbook iPad"? It appears many people before you have had this issue and have produced some workarounds.

Yes actual prosciutto from Italy is better than boars head. There are some great non Italian producers too, if you can find Iowan la Quercia for example. The fundamental process is the same for all cuts of meat, so you can treat your pork loin as a bresaola but that is called lonza or lonzino. It won't be like prosciutto or bresaola but assuredly delicious. Before you make any designs on home drying a prosciutto is recommend starting smaller as a ham is a lot of meat to throw away if you foul it up.

Anna I think I knew what you meant! Tonight I made stove-to-broiler pizza with red bell and hot coppa. This is quickly becoming my favorite way to cook za but you can see this pie was a little too big for my broiler.

Tablets phones cookbooks my brain

Pish posh start the grill up and the snow will fall right off! Sauce sounds amazing Elaina I must try this.

I haven't tried this recipe but on paper it seems wrong even considering that as a goal as appropriate levels of nitrate or any smoke really will be plenty red. It seems kinda lame to lean on bacon mayonnaise with real bacon in it for bacon flavor if you're bothering to cure some pork already. I think 2 hours of hot or 8 of cold smoke before the SV bath would e way better tasting AND more in theme with the idea of this sandwich.

2.5 kg meat plus water 30 g insta cure=1.875g nitrite(at nominal .0625) 1.8g65/2500g=750ppm USDA recs 200ppm max so this should be closer to 7g pink salt This will also bring the total salt closer to a bacony 3% instead of a salt bomb 4%. It could go even lower.

Thanks for the response Smithy I got a little ambitious for the party and now have about 3 lbs more of vac-sealed pate in my fridge. Should freeze it or give it way before too much longer..

I make mine very similarly on the WSM no water pan. I like to add bean sauce to the marinade too and rose wine. Maybe that's the taste I learned in SF?

I used to love my cuisinart mini food chopper grinder but since I got a decent mortar and pestle I rarely break it out anymore. If I'm going to grind or emulsify something bigger than the M&P can handle, I use the full size food processor.

Oh my that salumi looks amazing

Made some pinto beans with a "ham hock" I took out of a pork shoulder, cured and smoked. Onion, celery, chili powder, poblano. Stirred the beans together with steamed rice and hot sauce and a long piece of cheddar in each poblano. Topping is panko, oil and salt.

To serve with my I made baguettes and another sourdough wheat boule

Thanks and you're welcome! This should be fridge stable for like a month at 36f right as pasteurized?

Terrine of Pâté de campagne mostly from R&P. Pistachio pancetta cranberry garnish with blanched red chard. 150f bath for 12 hours Came out great.

Good luck drying your salami it's so rewarding when it works out.

I'm pretty partial to dry brine and pepper and letting the chicken juices glaze itself.

Been looking for ways to make this.

Just wanted to chime in to say don't use your PID sous vide controller to control a freezer compressor, it's not designed for rapid on/off cycles. If you do, figure out how to increase the minimum control period to 30 seconds or more. Imo anyway.

BBQ is as amorphous as pizza and debating the definition of BBQ on a forum like this is jut another boundless foray into authenticity arguments which I can only imagine has been done as nauseum on any topic here. It's the process and the product. It's such a broad category it's impossible to strictly define on this medium. Cold smoked sous vide pork can be every bit as tender and flavorful as hot smoked BBQ. So why shouldn't it qualify? Texans will tell you no sauce is permitted, but just try to get away with that in saint Louis. If it makes you feel better about it just insert the words "in the style of" before any questionable instance of "BBQ" and all your problems are solved. This post is of course only mentioning a few styles of USA BBQ, and if you consider charcoal or fire or brazier cooked meals from around the world it should be obvious that dogmatic adherence to one BBQ style can't possibly describe the whole category. So why bother being so pedantic about it? It seems a little jingoistic. With all that said the worst cooking show ever is Sandra lee and it's not really close.