Jump to content

Search the Community

Showing results for tags 'Charcuterie'.

More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start



Website URL

LinkedIn Profile


Found 434 results

  1. muichoi

    Fresh sausage problem

    Simply this-I've been making many kinds for a while and they are really good, but the texture of the (always natural)casing when cooked never pleases me-a damp bend rather than the crisp yielding I'm looking for. Ideas, anyone? Thanks!
  2. Hello I've got a glut of lamb to use up and im after a good recipe for a lamb sausage. If possible, I want to avoid having to add pork fat. Open to any ideas just as long as its good! Many thanks
  3. snowangel

    Bacon Gougeres

    So, the former long-hair (aka Peter) has requested these for Super Bowl Sunday. Suggestions for add-ins besides bacon? Or, add-ins instead of bacon! ETA: How well do these freeze for a couple of days, or do they hold well without freezing?
  4. Chez56

    LEM Meat grinders

    Has anyone used the LEM Meat grinders? I have been using the attachment on my Hobart mixer 20QT, but it does not quite do the job as weel as I would like. IE: clogging of some of the holes, not uniform grind etc. I'm not sure if this is due to sloppy tolerances of the die plates and blade or not. I always chill the grinder and make sure the meat is cold usually start off on a 3/4 die and go down to a 3/16. I'm curious if the commercial grinders are any better with this? I have been looking at the LEM 780 3/4 hp unit.
  5. JoNorvelleWalker

    Salami Safety

    This afternoon I found a bag of sliced supermarket Genoa salami in my bedroom, where it had been several days without refrigeration. I was wondering where it went. It looked OK. Do you think it is safe to eat? Perhaps should I try to pasteurize it?
  6. I'm in the mood for Spanish food, and a surprising large number of recipes in Penelope Casas' early book call for blood sausage. Not a lot of morcilla. And it's usually optional. But I want to make the dish right! Is there anything I can use to substitute (I could get blood from the Asian market, but it's not cooked)? Anything else that would get close? Are there any sources for morcilla in the U.S.? And if I found a supply of morcilla, is this something that I could freeze?
  7. HI, Are there any mail order sources for Chourico or Linguica other than Gaspars? Tim
  8. tommy

    duck confit and cheese

    i'm considering a duck confit quesadilla of sorts for the superbowl festivities. prolly with a fruit (mango) salsa, as duck likes sweet fruits. i'm having a hard time coming up with a cheese or cheese blend. i'm of the opinion that cheddar or even jack will overpower, or at the very least, won't compliment the duck. a brief search on google returned Oaxaca cheese, which is a white cow's milk cheese (from mexico of course of course). but i'm thinking i won't be able to locate this on a sunday in NJ. any thoughts on what kind of cheese duck confit might like? no cheese perhaps? a fruit puree instead? i dunno. help a guy out, could ya?
  9. I used to get great bacon mail order from Thielen's in Minnesota, but they don't ship out of state any more. Any suggestions? Thanks.
  10. wannabechef

    Pancetta Substitute?

    Does anyone have a non-pork suggestion as a substitute for pancetta? I have a recipe which I want to make, but my wife doesn't eat pork. It's a pasta dish which involves browning the pancetta until nice and crispy, and then using the fat in the rest of the dish. So I need some kind of meat which will accomplish a similar task. I guess I won't be able to get the exact same flavor, but I'd like to try something at least. Any ideas? Thanks! ~WB
  11. Tomato, Eggplant and Italian Sausage Soup Serves 6 as Soupor 4 as Main Dish. This recipe is from the Cooking with/for Disabilities course in the eCGI. This is a nice garden soup anytime, great for end of the season harvest. It can be prepared in a crock pot or soup kettle. You can choose to make it a vegeterian meal by using the soy Italian sausage, and vegetable broth or stock. 3 links Italian Sausage (soy or meat) 1 T olive oil 1 large sweet yellow onion, coarsely chopped 4 cloves garlic, minced 3 sweet banana peppers, sliced in rings OR 1 red bell pepper julienne 3 c Ichiban eggplant, halved, sliced 1/4 inch 8 oz sliced mushrooms 2 bay leaves 2 c vegetable OR chicken stock 8 medium tomatoes OR 2 lbs canned, diced 2 T each fresh oregano and basil OR 2 tsp dried 1/4 tsp each salt and crushed red pepper or to taste 4 oz red wine 2 c or more water 1/2 c cooked pasta per serving; pick a nice shape Slice peppers and eggplant with pizza cutter, set aside. Slice onion with pizza cutter then lay out slices and roll cutter through again, across the layers, to dice. Set aside. Heat skillet over medium heat for a few minutes; spray with olive oil cooking spray. Brown the sausages in whole links until nicely deep golden. Remove sausages, add minced garlic, sliced peppers, and chopped onion, with more non-stick olive oil spray, or 1 T of olive oil. Stir to coat, then slice sausage. Using pizza cutter again, slice sausages in 1/4 inch rounds, return to skillet with onion mixture, add sliced eggplant and mushrooms. Stir and cook until onions and eggplant are slightly tender, about five minutes. Place all in your soup pot on medium heat. Add 2 cups chicken broth or vegetable broth and 2 cups water. Add tomatoes and 2 bay leaves. Cook just to a beginning boil, lower heat, add oregano and basil. Simmer, covered, for 30 minutes. Soup can simmer on low for hours, and is a good choice for your crock pot; may need to replace 1 cup or so water. Add crushed red pepper and salt, adjust to your taste. Now add 6-8 ounces red wine. Let soup simmer on low heat, covered, for another 30 minutes or so. Shortly before you want to serve cook some interesting pasta, al dente; pick a shape, the pennes, rotinis, and small "horns" do well with this soup. 1/2 serving pasta per person (1/2 cup, cooked). Ladle the soup generously over pasta in the bowl. (The pasta is prettier, and will not lose its shape and if you keep it separate until serving soup.) Serve with fresh grated parmesan and or romano cheese, and garlic toast. A side salad is always nice. Keywords: Main Dish, Vegetables, Soup, Pasta, Dinner, Healthy Choices, Intermediate, Lunch, eGCI ( RG775 )
  12. Since there are so many bakers around here who know their sugar much better than me, I'm turning to y'all for help. I'd like to make a bacon macaron. My first thought is a regular almond macaron cookie with a milk chocolate/bacon filling a lá Vosges Mo's Bacon Bar. I'm not quite sure how to make the filling though. Would I just temper some milk chocolate and add crumbled bacon? Or is there something else I should be doing? I'm also open to other ideas for this bacon macaron idea if anyone has any.
  13. Marlene

    Onion Confit

    Onion Confit this recipe is really a collaboration of some of the finest of eGullet, including fifi and woodburner. I am indebted to both of them. For without them, I should never have known the joys of confit! 1/4 c butter 1/4 c EVOO 1 T demi glace 3 T sherry and or port 1 T brown sugar 7 large onions sliced, enough to fill crock pot optional, thyme, bay leaf Throw everything in the crockpot and stir it up. Put crock pot on high till you go to bed. Stir before going to bed. Turn crock pot down to low for overnight. Turn crock pot back up to high for another couple of hours when you wake up. Time about 18 hours all told. Note: Onions may vary as to water content. The onions used in this recipe are regular cooking onions. Keywords: Side ( RG1010 )
  14. I noticed an Irish butcher in Adare had interesting subcategories of bacon available for sale the other day. I haven never seen these breakouts. Would anyone be able to provide a thumb nail description of the differences? Collar of bacon Breast of bacon Shoulder of bacon The market was open from 9 am to noon, and 230 to 6 pm, so I didn't have the opportunity to actually enter it and examine the wares. Looked like a wide range of black, red, and other sausages were available, too.
  15. forum. Hi guys. Haven't been around for a long while, but I've been curing some pork confit, made P. Wolfert style (original edition), and I have been racking my brains for something different (read: un-bean-related) to do with it. I got an eGullet email and I figured I'd post a topic here. Only to find that two prominent topics are charcuterie and the new edition of Cooking of Southwest France! Unfortunately, I do not have the stamina to read all 24 pages of these two topics to ferret out any suggestions. I did see M. Ruhlman's suggestion to treat it like a leg of duck confit and saute a good slice of it. Alas, I used country-style spareribs, and I deboned them after poaching to fit them in the pot. So that's right out. Any way, any suggestions? The stuff has been curing since before Christmas so it should be good and confited. I thought of making ravioli (nah) or perhaps some beggars' purse type thingee with chard leaves (mebbe). I'd love to hear what you good people might have up your sleeve. Great to be back, yr humble servant, essvee
  16. Nut chef

    Capicollo not drying properly

    Hey,so I made capicollo few weeks ago,and for drying I got small Danby fridge,I placed some water with vinegar inside,turn the fridge up so in the end the temp was like 6-8 C,and humidity 90% and the thing still dry more on outside,forming dark harder layer what am I doing wrong? Thanks.
  17. TGTyson

    Homemade Sausage

    I just made my first batch of homade sausage (I used a recipe out of Bruce Aidells book) and am completely blown away by how easy it was to make and how good it is. Are there and favorite recipes for great sausage out there? I used to think Neese's was it, but now my eyes have seen the light! All I have to do now is just wait for the stuffer tubes and casings to get here so I can try some homeade links in my smoker. - Tom Tyson, Richmond, VA
  18. John Talbott

    Charcuteries in Paris

    This is one of a series of compendia that seeks to provide information available in prior threads on eGullet. Please feel free to add links to additional threads or posts or to add suggestions. A saucisson sec tasting Charcuterie, Best Programs? Boudin Noir
  19. I tend to lose all self-control when I go to Sam's. The end result is that I now have a cup and a half of clean bacon fat that I don't know what to do with. So far the only thing that has occured to me is to fry some potatoes with it. Thoughts?
  20. Alright. I'm not going to be the only one making sausages, so I'm going to invite you to join me to have some fun. It all started with Aprilmei asking for a fresh pork sausage recipe.. Along the way we picked up a few recipes for dried sausages too...result of HKDave's search, trillium's search, jackal10's search (look under 'l' for lop cheong), I dug up a video on making lup cheong, and our very own muichoi's recipe: The way I see it, making the fresh sausages is much like making lup cheong but without the cure powder, and one is grilled while the other is hung to dry. Today, I made some Msian pork rolls...much like fresh sausages but wrapped in fu chook(soya bean sheets). I've more or less busted my gallery space, so here's my version of making lobak. I will not post the finished picture of the succulent lobak until I get at least one person who's game to make sausages. If anyone's interested in the lobak, I'll post the recipe later....I need a rest.
  21. PopsicleToze

    Chicken and Andouille Gumbo

    Chicken and Andouille Gumbo Actually, I prepare gumbo in 2 nights. The first night is shopping and making the roux and chicken stock. Many people have reduced the old-fashioned method for roux and can make a quick roux in about 10 or 15 minutes. It’s a fact – verified it with local cooking friends, but the traditional hour-long method works for me. Do it however you want. How dark depends on how dark you like it. A chocolate-brown roux IMHO is too dark and one that is peanut-butter colored (like an old copper penny) is preferred. See the ultimate Gumbo thread for some wonderful pictures on the stages of roux, the trinity, and finished products. Roux 1 c oil (typically use half bacon drippings and half peanut oil) 1-1/2 c flour Vegetable Seasonings (Don't chop them too small; large dice is fine.) 2 large yellow onions, chopped 1 bell pepper, chopped (green bell peppers are traditionally used) 4 ribs celery, chopped garlic, if desired Other Ingredients 3 qt of rich chicken stock ??? (just add until it's your desired consistency) 2 bay leaves a few tablespoons kosher salt red and lots of freshly ground black pepper to taste dried thyme to taste garlic powder and onion powder, or whatever other seasonings you want to add hot sauce Worcestershire sauce meat from 1 cooked chicken (remove skin and bones) – add it at the end so it’s not stringy 1/2 lb andouille sausage, cut into about 1/4" rounds and browned slowly in skillet on both sides 1/2 c of tasso, julienned, if desired 1 bunch parsley leaves, chopped 1 bunch green onion tops, chopped file' rice Bring a stool into the kitchen if you don’t want to be standing too long. Heat oil over medium heat and add flour slowly. Whisk mixture with a wire whisk (a flat-bottomed one works best) in a heavy skillet; cast iron is preferred. Keep whisking until bubbles subside, then switch to a flat-bottom wooden spatula. Reduce heat to low. It takes about an hour. Do not let the roux burn (if you quit stirring it will burn). If you burn it, just dispose of it and begin again. You CANNOT repair a burnt roux. Don’t answer the phone while you're cooking this and don’t leave the stove. Just stir. About the time you are ready to give up, it will start coloring. Just keep stirring constantly until the roux is the color desired, about the color of an old copper penny. Immediately add your vegetable seasonings. They will stop the browning process. Add bay leaves, too. Cook, stirring, until vegetables are tender, about 5 minutes or so. Transfer roux mixture to a stock pot (needs to hold about 2-gallons) and place back on medium heat. Slowly add warm stock, stirring in and incorporating each ladle as you go. Bring to a boil, then reduce to simmer. Season well to taste using all of the spices, hot sauce and Worcestershire sauce. Now, just simmer away for about an hour or so for the roux to develop. (Note: Even though it’s against the rules, I also add just a teaspoon or so of file’ at this point, as well as letting the diner add just a bit to his individual bowl after the gumbo is served.) After gumbo has cooked about an hour (you could probably go 30 to 45 minutes if you want), add your sausage and simmer about another half-hour. Skim oil from top, then add your chicken, parsley and onion tops during the last 5 minutes of simmering the gumbo. Serve over white rice. Let the guest add file (about 1/4 to 1/2 teaspoon) to his bowl when served, if desired. Also put the hot sauce on the table in case individuals want a little more heat. Serve with French bread or garlic bread. The traditional drink is beer. ---------------------- P.S. Gumbo tastes better the next day, after the flavors have had a chance to come together. If you make it a day early, be sure to stir in the parsley and green onions just before serving. P.S.S. Lots of people add okra, and I like it added. However, if you’re cooking for a group of people and you don’t know preferences, I would just leave it out. If you do add it, add the frozen WHOLE okra (makes it easier for people to remove if they don’t like it) during the last 10 or 15 minutes of cooking. If you cook it too long, it starts to come apart, and a lot of people don’t like that. Keywords: Soup, Main Dish ( RG1198 )
  22. I looked (I hope I didn't skip anything) for classes around MO. area and came up with zero. I live in the St. Louis area and willing to drive....how far I don't know. IL. not out of the question. At this time I'm looking for a sausage making class. Yes, that would also be all types. Does anyone have any idea on where? I have found one in CA. use to be one in WA but they are out of business. Thank you for your help, Jane
  23. Butternut Squash with Corn, Spinach, Bacon, Onions, and Basil Serves 8 as Side. Thanks to MatthewB for turning me on to this simple recipe, which originally appeared in the November 1998 Bon Appétit. I'm sure that it's a given on eGullet, but I'd still like to emphasize that the fresher the ingredients, the better. (The original recipe specified packaged spinach and frozen corn.) Proportions can be adjusted at will. I made this for the 2003 Heartland Gathering in Grand Rapids using thick-cut farm bacon, with the other ingredients coming straight from the GR Farmer's Market. Outstanding! ½ lb bacon 1 large onion (about 2 cups chopped) 1 large butternut squash 9-10 oz spinach leaves 4-6 ears corn or 1 lb frozen kernels ½ cup or more chopped fresh basil salt and pepper Prep: Chop bacon crosswise, ~1/3-1/2" wide. Chop onion into fine dice. Peel squash (and seed, if using round segment) and cut into ~1/3" dice. Wash and coarsely chop spinach, if needed; baby spinach can be left whole. If using fresh corn, remove husk and silk and cut kernels from cob. Wait to chop the basil until it's time to add it. Cook: In a large pot or sauté pan over medium heat, cook the bacon until it is just getting crisp. Add the onion and squash and sauté until the squash is just tender (10-12 min.). Add the corn. If using frozen corn or older fresh corn, cook for a few minutes before adding the spinach; if using very fresh corn, add the spinach at the same time. Cook until the spinach wilts. Chop, then stir in the basil. Add salt (careful!) and pepper to taste. Keywords: Side, Easy, Vegetables, American ( RG737 )
  24. Last Saturday, a group of intrepid friends gathered at our place to taste the following varieties of bacon: 1. Boczek Domowy (Polish Home-style Bacon); Andy's Deli, Chicago IL 2. Boczek Pieczony(Polish Smoked & Cooked Style); Andy's Deli, Chicago IL 3. Tocino Original Mexicano de Corazón; FUD 4. Kolozvári (Hungarian Smoked Bacon); Bende & Son Salami Co. Inc. Vernon Hills, Il 5. Boczek Wedzony Mysliski (Double Smoked Hunter Style Bacon)" Bobak Sausage Company Chicago, Il 6. Classic Dry Rubbed Organic Bacon; Wellshire Farms Swedesboro, NJ 7. Kirkland Signature Naturally Hickory Smoked Bacon; Costco Wholesale Corp. 8. Tyson Thick Cut; Tyson Foods, Springdale, Ar 9. Farmland Thick Sliced Bacon; Farmland Foods Inc. 10. Niman Ranch Dry Cured Center Cut Bacon; Niman Ranch,Oakland, CA 11. Nueske's Applewood Smoked Thick Cut Bacon; Nueskes Hillcrest Farms,Wittenberg, WI 12. Scott Petersen Premium Hardwood Smoked Bacon; Scott Petersen & Company 13. Smart "Bacon" Meatless Low Fat Strips; Lightlife FoodsTurners Falls, MA 14. Oscar Mayer Hearty Thick Bacon You’ll note that the selection is heavy on supermarket bacon. Were I to do this again, I would eliminate all the supermarket bacon except Farmland and maybe one other. Then I would concentrate on the interesting locally produced ethnic bacons and cool mail-order bacons. Samples 3,6,7,8,9,12, and 14 all were almost indistinguishable. You’ll also note that sample #13 is false bacon. It was awful and will not be mentioned again. Here is a picture of M. cooking one of many pounds of bacon. He was stuck in the kitchen cooking most of the party—if we did this again, we would do more pre-cooking. Here is the table of bacon: Here is our vegetarian friend: What is a vegetarian doing at a bacon tasting? Drinking mimosas! Also, we needed someone there to call 911 in case of bacon overdose. We presented the samples with numerical labels and gave out a tasting sheet to allow people to score each sample on saltiness, meatiness, smokiness, fattiness, mouthfeel, and overall ranking. At the end we asked each person to rank their three favorites. And the winners are: Nueske’s Our favorite even before the tasting garnered the most favorite votes and comments such as "YUM-O". It's been reported to be too smoky for small children, but all our adults liked it. Home-made style Polish bacon from Andy’s Deli: This local bacon was succulent and meaty, but less smoky than the Nueske's. If you live in Chicago, it's worth seeking out. Note that the label on the deli wrapper is not the same as the label on the meat in the deli case; it's actually the Boczek Domowy. Regardless of the label, you will know it by its ominous black color. Hungarian bacon: This salty bacon had its proponents. It was the only bacon cured with garlic and would be a wonderful ingredient in bean or egg dishes. On its own it was too strong for some! Thanks to all our hearty tasters for helping with this event! And a bit hurrah for M, who cooked all that bacon!
  25. Chris Amirault

    Food Safety with Cured or Smoked Meats

    Over in the Charcuterie topic, we've been experiencing odors, textures, and colors that range from sublime to funky to waaaay off. Being thoughtful, Abra raised the question about food safety: Smart points -- but as I thought about it, I realized that I really didn't have any solid information beyond the material covered in Ruhlman and Polcyn's book (which some have seen as excessive) concerning food safety with cured and smoked meats. What are the basics? What are the issues we should be considering? Beyond keeping things ultra clean during prep, what are the things we can do in our home curing chambers and garage refrigerators? And if we have something in that funky range -- how green is green? when does chalky mold become fuzzy mold? -- and are distraught at the thought of tossing our product into the trash, where can we turn to make the right decisions?