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I found two quart jars with Confit of Toulouse sausages cover in oil that have been in the spare refrigerator. I am fixing to convert it into a curing chamber for some fermented sausages and wonder whether I should keep or toss these sausages. Paula's book says they will keep for two or three months, but I think it's been closer to six. Thumbs up....or down?

I was in Wells next the Sea today and came accross http://de-lish.co.uk/ a small shop in Staithe St, run by an enthusiast. They make and cure their own salami and other meats. They use Cley smokehouse for smoking some. I had excellent rilletes, salami, "stouties" (beef, vegetable sausage cured in stout) etc The enterprise deserves support

I made it this weekend to the Distinti Salumi festival in Cagli. Had I been more aware of its breadth, I would have posted an alert. In addition to the multitude of vendors, there were talks, exhibits, and related events. There were also four tasting rooms set up, one each for salumi interi, cotti, crudi and particolari. Great handouts and signage. It was just a really well done festival. There was an unbelievable bounty. I took home lots of fat – a creamy lardo macellato from Lecce, herby pestàt from Fagagna in Friuli, and a beautiful piece of lardo di colonnata from, well, Colonnata (so now I know that Colonnata is a place, not a style -- I usually see it without the "di"; the vendor had a great book showing the traditional vessels used to make the lardo). Plus a nice hunk of guanciale from a local Cagli producer, lamb salame from Holland, and a spicy, chunky bad boy from Abruzzo. Diverse selection of cheeses (mostly pecorino), too. I bought a piece of delicious pecorino trombaitolo, which the Puglian vendor had enticingly labelled the "viagra di una volta". Also various grilled meats. I had some very slow-cooked cinta senese from a local farmer that was unbelievable: just about the opposite of porchetta, it was soft as butter and virtually unspiced. Berkel had a display of restored slicers from the early 1900s. And then there was the exhibit "Women and Pigs". If only the photographer would have found a way to include my other two food groups: cigarettes and gin . . . (glossy format made for fuzzy pix). Cagli's a picturesque town, and the surrounding countryside is beautiful. It's worth the trip. I'll try to remember to post a reminder for next year's fest.

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

Need to make duck confit in under 4 hours... I was thinking sous-vide at higher than 80°C... any ideas? thanks! pw

I am planning a trip to new york in the near future and was wondering your thoughts on who has some of the better house made charcuterie in the city.

Linguine with Squash, Goat Cheese and Bacon Serves 4 as Main Dishor 6 as Side. I stumbled on this while looking for recipes with goat cheese. It's from Real Simple (and it is!). I couldn't imagine the combination of flavors, but it was wonderful. 6 slices bacon 1 2- to 2 ½-pound butternut squash—peeled, seeded, and diced (4 to 5 cups) 2 cloves garlic, minced 1-1/2 c chicken broth 1 tsp kosher salt 4 oz soft goat cheese, crumbled 1 lb linguine, cooked 1 T olive oil 2 tsp freshly ground black pepper Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces; set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet. Add the squash and garlic to the skillet and sauté over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes. Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately. Keywords: Main Dish, Easy, Vegetables, Dinner ( RG2158 )

As I have noted a few times recently, it seems like bacon is perilously close to jumping the shark. Not only does it seem like an interminable length of time that internet foodies have been making a fetish of bacon, but even the fast food and "casual dining" megachains have been catching on with their offings of just about everything "baconized." Even relatively late-to-the party old media are starting to go bacon-wild, and as Steven noted, "typically by the time a trend gets recognized by the New York Times it is already on the decline among the people who actually drove the trend." Now Win Rosenfeld of The Big Money weighs in with similar thinking. None of this is to say that I don't still love bacon. It's tasty as hell. But I long ago stopped obsessing about it, eating it every chance I had, and thinking things such as bacon-flavored mayonnaise were charming, cool or even delicious. Thoughts?

I'm looking for some really good, local smokehouse type bacon, preferably applewood smoked. I've tried some local brands but haven't found what I'm looking for. North of Seattle is also good, if there's anything there. Any suggestions?

I just ate some morteau sausage for lunch - it was lightly-smoked and I got if from the cooked meat counter of selfridges, but it seemed pretty raw... are you supposed to cook it? If so I might be in trouble.. would someone please clarify (quickly! i might not have long left...)

Anybody have this? It looks pretty solid. http://www.amazon.com/Art-Making-Fermented...howViewpoints=1

This is my first post in a long time, but I have had a concern that is burning my conscience as I work on a business plan for a restaurant I want to someday run. I suddenly realized this may be the perfect place I should look for more information. The local laws for the restaurants I have worked in recently go by a 7-day shelf life for potentially hazardous foods (this is probably almost universal…?) I have done pancetta, bacon, and corned beef at a small restaurant recently under these laws, either cooking, or freezing, then cooking the product within these terms before serving. But…as I do more research on cured meats, I am curious to learn as to how laws affect these meats that are hung to dry in fixed environments (or dedicated, humidified refrigerators above 41 degrees) and how restaurants are able to serve products that fall beyond the “7-day” rule. Hanging pancetta for three weeks? Duck proscuitto? Ham proscuitto? 12 hour cold-smoked bacon? Reading our laws online, it sounds like these are special cases that need to be reviewed by the health department. Can these only come from commercial operations? Can these things be made in a commercial kitchen? What's it like in your kitchen? thanks for the help...tim edited to clarify the: cooking; or freezing, then cooking the product within 7 days, etc...

I have a chance to buy a 30-lb box of Niman Ranch Applewood Bacon Ends and Pieces at on $1.99/lb. This is originally destined for a professional kitchen. What can I reasonably expect to get? Do I surmise that these are the trimmings off of bacon slabs that get packaged up as bacon strips and therefore are grisly and mostly fat? Don't want to get something that can only be used in limited circumstances. Bacon is chancy as it is sometimes when the ends are grisly and you can't chew them. On the other hand Niman Ranch is supposed to be a top brand. Any feedback is appreciated! doc

I have several batchs of fermented sausages going. Everything seemed fine, all covered with pennicilin mold, losing weight on schedule. Over the last few days I have noticed a strong odor of ammonia when I open my curing cabinet. What's up with that?

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?

No where near kosher, but never the less interesting... http://www.nytimes.com/2009/01/28/dining/2..._r=2&ref=dining Dan

A neighbour asked me to show him how to make duck confit. We are going at it this weekend. As a starting point, I bought two Mennonite-raised (so they should be pretty natural and pretty tasty) ducks. They are currently frozen so I don't yet have a good idea of their proportions (except their weight, 4 and 4.5 lbs.) We are planning to confit of the 4 legs this weekend (and maybe the wings too? depends on their size I guess.) Question is this. These natural ducks were pretty expensive ($6 a lb?) and so I am loath to waste anything. In my experience (in France), the breasts are saved, boned, for magret that measure about 6"x3"x1". Here though I've found that duck breasts are pathetic little things unsuitable for much. (Maybe French magret ducks are specially raised?) If these breasts seem substantial enough, we'll go the magret route. But it they are skimpy, what suggestions does anyone have for making the most of two legless, wingless, breast-still-on duck carcasses? roast? other? thanks Peter

Hello, Any thoughts on how to cook Merguez Lamb Sausages? I was thinking I'd like to do a sort of a stew. Brown them first, slice and add back in just before turnips, carrots, cabbage are cooked through? Thanks, Grace www.fearlesscooking.tv

I had a friend who was living down in Natchez, MS bring back 20 lbs of Garlic Sausage from Passbach meats. It's a smoked beef sausage made with beef and offal meats (heart, tongue, head meat, glands...etc) It has a stronger offal type flavor and the couple links I have cooked have a more mealy texture. I am supposed to make red beans and rice with it. I have a good recipe for red beans and rice, but I can find no recipes using this type of sausage. I am either afraid of it being too overpowering, or turning to mush. Is anyone familiar with this type of sausage that could offer a couple tips in using it.

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

Stayiing at the apartment of friends in the Upper West Side of Manhattan last week, I was curious to try the new salumeria in the area owned and run by Cesare Casella, Salumeria Rosi. having heard a rumor that the shop/restaurant had opened I arranged to meet my brother and sister there for lunch. While the Marketplace of the salumeria would be open later in the afternoon and they were planning on serving their opening dinner that night, unfortunately they were not yet open for lunch. Instead we wound up at the not too far and still quite new Shake Shack UWS. Suffice to say that we enjoyed each others company, but this post is not about Shake Shack. After our lunch, I headed downtown for some business and returned to the UWS later in the afternoon. 2Since the marketplace was supposed to be open, I decided to return and check it out. Still a bit late from the time we were told earlier, but clearly closer to fruition, the marketplace was just about to open, but only in a soft sense. They were not quite yet doing business, but Casella and his staff were there with samples of their wares for prospective customers to try. Though small and with a low-key storefront located to the also low-key, small storefront of the new Jacques Torres chocolate shop, the shop/restaurant was very nicely appointed with the salumeria counter at the entrance and some tables to the side and the rear. With prosciutti hanging from the ceiling in front of the wall behind the counter, the offerings looked fresh and delicious. Freshly imported mozzarelle di bufala and burate along with other Italian cheeses lined part of the glass enclosed refrigerated cabinet.A variety of salumi were to the left of the cheeses as one peered into the glass, while a number of prepared products along with olives and other items lay to the right of the cheeses from the onlooker's perspective. The presentations were colorful and beautiful in the glass cases. Cesare Casella himself cut some Prosciutto di Parma by hand for me to taste, while the countermen sliced some more of that as well as prosciutto cotto, Mortadella and Prosciutto di San Daniele to sample. The samples were delicious, my preference in this case being for the Prosciuuto di Parma over the San Daniele. The Parma was, in this instance, more complex and with deeper flavor. Another time, I would love to return to try the many other items available. This should be a fine addition to that neighborhood. For more photos, please see my photo album on my new blog, aka "Docsconz - the Blog."

I thought this would catch the interest of some of you after reading the interesting debate on the best way to cook a steak. Tim Hayward wrote a piece on the best way to cook a sausgage on his Guardian blog: http://www.guardian.co.uk/lifeandstyle/wor.../nov/11/sausage Comments?

A friend made a wonderful dish of roasted almond-stuffed dates on a piece of candied bacon. I'd like to make this for a friend's party but wonder if it will be tasty after 20 minutes in the car. I have a hot/cold cooler for the car that keeps things pretty warm. Maybe a bacon dish is not the way to go. I saw quite a few raves about bacon wrapped parmesan stuffed roasted dates when I googled roasted dates and wondered how that might work. The advantage being that I wouldn'' have to assemble the dish when I get there since the bacon is already wrapped around the date. Just not sure that these are dishes that work best when served right after roasting. Since our host is also cooking for the party I really don't want to intrude and ask to use her oven. Any thoughts here?

HI, Are there any mail order sources for Chourico or Linguica other than Gaspars? Tim

The last few years I've been making pheasant confit, using the legs and thighs of pheasants. I'm using the basic recipe from "Charcuterie". In that recipe, after the meat has simmered in the fat, one removes the pieces to a container and covers them with the fat for aging. Left is the pot is the pinkish liquid which, if left with meat can sour it. It is recommended to strain this liquid and cool it which, because of all the natural gelatin it contains quickly comes together into a sort of aspic. In the book the authors recommend using it in a vinaigrette for salads, but no much else. I've tried that and it did nothing for me. I've reduced and clarified the amount I had, sort of like a demi-glace, does anyone have any other ideas for it's usage? Thanks, Rob