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Found 434 results

  1. i just had some for the first time and i can say that it's the best stuff i've had this side of the atlantic. rustic flavors, plenty of fat, and NO HEAT. i hate the heat i get from the additives in most dried salame. looking forward to trying some of the other products in moderation as they can be costly (no implication that i believe it to be overpriced) http://store.framani.com/index.html
  2. Blue Cheese Creamed Spinach with Pancetta Serves 4 as Side. This is a popular side at our place. It serves four moderately, 2 generously. 4 slices of pancetta 1/2 medium yellow onion, chopped 1 T pine nuts 3 oz cream cheese 2 oz blue cheese or similar 1/2 tsp salt 6 oz baby spinach, washed and patted dry In a large, heavy frying pan cook pancetta till crisp but not brown. Remove pancetta from pan, reserve. Add onion to pancetta fat in pan, saute until transparent. Add pine nuts, salt and cheeses. Stir a bit, 1-2 minutes, then add spinach. Stir untill spinach is wilted and chese is completely melted. Serve immediately, topped with reserved pancetta slices. Keywords: Easy, Vegetables, Side ( RG870 )
  3. Emily_R

    Really Good Chicken Sausage?

    Hi all -- Just wondering if anyone a) thinks it is possible to make a really good chicken (or turkey, I suppose) sausage and b) if so, if you have a recipe you'd share. I typically have shied away from poultry sausage, figuring it just couldn't be as good as luscious fatty pork... But then I figured, I'd actually wind up eating sausage more often if there was a tasty version that wasn't made with luscious fatty pork... Thanks in advance! Emily
  4. ingridsf

    Bacon ice cream on ICA

    Cora, who lost big on taste to challenger Neal Fraser in the taste category, created an…unusual dish during Pork Battle last night. The dish also included sautéed blueberries, a sweet little pork cutlet, and a streusel topping composed of flour and lard, among other things. Only ICA Judge Harry Smith loved the bacon ice cream; even Steingarten demurred, and visibly calmed down when Burke soothed him with crispy pork skin, a more conventional fat-delivery system. The third Judge, 80s celebrity author turned wine writer Jay McInerney, said the bacon ice cream freaked him out. Well, scaffolding masquerading as shoulder pads freaked me out, Jay. We all have our fears. Am I the only one who saw it? Because I would have thought the words, “bacon + ice cream,” would spark lardophiles and dreamyfrozendessertophiles into a spirited debate. edited because I messed up on the challenger's name.
  5. From a recent Texas Food Media DIGEST entry by Raynickben: From the article Kuby's sausages have been a long time favorite of mine. What are your favorite sausage makers in the DFW area?
  6. I *love* bacon and in the last year and a half, I've come to truly cherish good bacon. Now I love my bacon to have a 50/50 ratio of fat to meat and I cook it so it has crispy edges but is still semi-flaccid. I'd like to know where everyone else goes when they want the best bacon pigs can proffer. I'm not talking about the national brands that are really thin like Oscar Meyer. But as far as national brands go (it suppose it could be regional), Fletcher's is pretty damn good and it used to be my favorite. Another plus is that's available at most grocery stores. Now I've tried the primo deli bacon from A & J's on Queen Anne and I found it to have too much meat and not enough fat, resulting in tough and chewy bacon, more like a slice of ham instead of bacon. I've also had the deli bacon from Central Market in Shoreline and although beautiful was as dissapointing as A & J's. At the moment my favorite bacon is from the Fred Meyer deli. I've bought some from the Lake City Way store and the Ballard store and their bacon (in my humble opinion) is the standard by which all should be compared to. But it seems odd that such good bacon should come from such a lowend store. I'm not saying that FM is a dump, I love the Ballad FM, but I would imagine that specialty shops and high-end grocercies should in principle have better bacon. Where does everyone else go?
  7. Erich vG

    Salumi Questions...

    Hey Y'all- I've been very successful at making tesa (flat pancetta) and various fermented, moulded salamis for our restaurant, but have a couple of questions regarding whole-muscle cuts, (think culatello, lomo, speck, etc.) 1. For the coppa and lomo I have curing/hanging presently, I have used a 5% salt to raw weight ratio. If the initial cure is done in plastic bags, will this be about right? I know that prosciutti require 6%, but I figured that since they are allowed to "drip" and contain the bone, then 5% should be about right for boneless, "wet-cured" cuts. 2. The FDA requires 200 ppm nitrite in dry cured meat products. Cure #1 is 6.25% nitrite by weight, so the calculation for nitrite addition is easy, but the #2 cure I am using, (from Butcher & Packer), is 5.67% nitrite and 3.63% nitrate. Should I calculate for a nitrite value to equal 200 ppm, or should I just assume that over the hanging time the nitrate will be degraded into the appropriate level of nitrite? 3. Culatello is called the "heart of the prosciutto". Am I to assume that this is a single-muscle cut containing only the pork top round, or is it "harvested" including other muscles? 4. Which muscles/muscle groups are used to produce real Südtirol-style Speck? 5. Where the hell does one find hog bladders!!?? Thanks in advance for your input, you'll see a lot more of me around here.... Erich
  8. nolnacs

    Need some ideas for lomo

    I'd like to try my hand at making lomo. Does anyone here have suggestions for seasoning percentages or quantities? From what I have seen online, garlic and smoked paprika are common seasonings, but is there anything else I should be considering?
  9. Stanley Feder

    Sausages

    In September 2005 I started a business called "Simply Sausage, Inc.™". I'm making fresh sausages in Landover, MD, (USDA-approved facility). I love sausages but want to eat only the best. One essential in making great sausages is the use of the highest quality ingredients. In fact, I'm somewhat fanatical about that. For example, I use only pork shoulders for my pork sausages; and in some cases I use only shoulders from certified 100% purebred Berkshire hogs. (Berkshire pork is incredibly flavorful, but I digress). I use gray sea salt from Brittany and the most flavorful Hungarian paprika available. I'm willing to offer advice to amateur sausage-makers. I'm interested in learning to what extent eGullet members think of sausages as providing good eating and the ways in which they like to eat them (what meals? how prepared?). I would appreciate hearing your views.
  10. Jinmyo

    Sausages

    I adore sausages. The ancient alchemy of rescuing and transforming meat that would otherwise be unappetizing into delicious luvly sausages is surely one of humanity's greatest achievements. Luvly, luvly sau... Um. Do you like sausages? If so, what is your favourite? What is the best way to prepare them?
  11. Mayhaw Man

    Chicken and Sausage Gumbo

    Chicken and Sausage Gumbo It all started when I went to the meat market this morning and bought 3 lbs of chicken thighs. These are not Tyson's Plastic, but real chicken cut by real butchers. They are very good. I got 2 lbs of Richard's Pork Sausage and made a couple of stops to fill my vegetable needs. Sausage from Richard's is great --looks like cased ham! This stuff is just awesome. If you can get it I highly reccomend it. They make (imho) the best commercial pork products in the US. For a photo play-by-play, click Here. And, here's the definitive EG thread on Gumbo. Gumbo cooked 'round the world. 3 lb chicken thighs 2 lb pork sausage sliced, into about 1/4" coins Dusting: 2 c flour 1 T salt 1 tsp paprika 1 T cayenne powder 1 tsp cracked black pepper Peanut oil Roux: 1/3 c all purpose flour 1/3 c peanut oil Trinity 2 green peppers (one green and one red or yellow), diced 4 ribs celery, diced 2 medium onions, diced 8 cloves of garlic, minced 1 T dried basil 1 T dried oregano 2 tsp cayenne 2 tsp black fine crushed black pepper 1 T salt 6 c chicken, turkey or pork stock Partially skin the thighs (I like to leave a little fat, adds to the flavor when browning). Dust with spiced flour. Brown the dusted thighs in peanut oil. I like peanut oil as it can take a pretty good beating, adds a nice nutty taste, and you can get it very hot without burning. Turn once and hardly move while they were browning. Remove thighs and place on paper towels. Brown the sausage coins. I like to get it a little toasty. It adds both flavor and texture to the dish. Time to make the roux. You may wish to review my photo essay (linked above) to see the process as it colors. The pan has been drained, but not scraped after the browning of the sausage and chicken. It is placed over very high heat (wide open on a normal burner, Flour and oil added; this mixture is stirred constantly. Scrape up the remainder of the meat as you go. Scrape hard and get it all loose or it will all burn and you will have to start over. First you will have the light roux. Sort of the color of a skinned almond. Medium Roux. Very light brown. At this point I have been stirring about 5 minutes. It is getting very hot. WARNING-This method of making Roux was popularized during Paul Prudhomme's stay as Head Chef at Commander's Palace in New Orleans. The kitchen staff came to call this type of roux "cajun napalm". If you splash and get it on you it will stick to you and burn you badly (if you try to wipe it off while it is hot the burn will just spread) so BE EXTREMELY CAREFUL. Dark Roux. Darker brown; approaching Hershey's chocolate syrup. Now we've gotten there. At this point (maybe 10 minutes in) the oil is just starting to smoke a little bit and I am ready to stop the process. Onion, celery, bell pepper and in. This stops the browning process with the flour and the oil. Stand back as you dump-it can be a pretty lively thing. You are, after all, pouring hot water into oil. At this point I have just mixed the veg and the roux evenly. The bottom was carefully scraped, as were the sides. Then I add the garlic and I turn the heat to medium low and slowly simmer with the top on, stirring and scraping occasionally. By adding now these spices will incorporate nicely with the veg mix and basically melt into the mix. Getting the veg to the right point will take about 15 minutes. Now is the time to add the garlic. Taste at this point and adjust spicing. (some like it hot, some not. I find that with this type of gumbo I do not prefer it so spicy. The veg, sausage, and especially the chicken all stand out on their own and don't need to be bammed to heavily with spice-but as always it is a matter of personal choice) Add 6-8 cups of stock, the chicken, and the sausage. It is all stirred well and brought to a boil while uncovered. Once it hits a boil, let boil for 5 min or so on low boil, cut the heat back down to medium low and simmer for one and a half hours with the lid on. Skim fat occasionally if you wish. There will not be much grease if you did the first two steps right and bought quality sausage. About ten minutes before finish of simmer time, add 1/2 cup coarsely chopped parsely and 6 or 8 chopped green onions (tops and bottoms). Ready to plate. Yessir Buddy! That's the stuff I was looking for (I wouldn't have showed it if I had screwed it up). It is a very nice color, thick but not too, and has a nice spicy tang to it while not being overpowering. You should be able to taste the veg, chicken, and sausage nicely and the three really are working together the way that they are supposed to. A nice spicy tang while not overpowering. Fit for Royalty. A bargain at any price. Keywords: Soup, Main Dish, Intermediate ( RG1186 )
  12. 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
  13. snowangel

    Venison Sausages

    Venison Sausages Inspired by this book -- Charcuterie, the art of smoking, salting and curing, a whole bunch of us have become obsessed with home smoked bacon, homemade and stuff sausages, dry cured items, etc. Many of us have taken parts and parcels of the recipes and come up with our own creations. You'll find out about our obsession on this topic: Charcuterie My father-in-law gave me two deer this season. Recognizing that the freezer is not a safe deposit box, and recognizing that venison and sausage are a natural, this is what I did. I wanted something quite different from what most meat markets here do with venison and sausages. 3-1/2 lb diced venison, all tendons and sinew removed 1-1/2 lb diced pork back fat, skin removed 1/4 c minced sage (packed) 2 T toasted fennel seeds 1-1/2 T granulated or minced garlic 3 T Morton's kosher salt (scant 3 T.) 1/2 c diced dried cherries 1 c red wine 10 feet hog casings 1. If your casings are dried and packed in salt, remove 10' from the package, rinse with water. Open up the opening and flush water down through the casings. Soak in water in the fridge overnight. 2. Soak the cherries in wine for a couple of hours. Drain, reserving wine. Put wine in fridge. You'll want the wine to be very, very cold! 3. Combine venison, fat, sage, fennel seeds, garlic, salt and drained cherries. 4. Follow instructions in the book to grind, bind and stuff. Make sure that everything is as cold as possible as you grind and bind! You could also just grind and bind and fry the sausage as patties. These sausages were wonderful grilled to an internal temperature of 150 (F). Keywords: Main Dish, Intermediate, Game ( RG1716 )
  14. docsconz

    Bacon Based Dessert

    I had another wonderful meal last night at The Inn at Erlowest, one of my favorite restaurants. When the new dessert was described, I had to try it. It was called "The Bacon Experience." It consisted of a plate that on one side had three crisp circular bacon strips standing upright. On the bottom of each circle of bacon was a small quenelle of ice cream. The first was a bacon ice cream, the second spinach and the third orange. Interspersed around the plate were leaves of bacon-dusted "candied" spinach and there was a triangle of orange gelee over a shallot custard and finely chopped pecans. On top of that was backfat crisps. This topic presents an interesting, but limited discussion on using bacon in the context of desserts, but this was the first dessert I have experienced or seen in which bacon was the centerpiece component and the overriding theme of the dessert. The bacon ice cream was astounding and worked beautifully with the crispy bacon circle. It was a stunning introduction to the dessert. It was a fine lead-in to the spinach ice cream and then the orange ice cream eaten last. The other components of the plate also 'worked". The candied spinach would probably open up many new avenues for spinach consumption for spinach-phobic children. This dish brought my culinary day full circle as my day started with bacon and eggs for breakfast. It proved an extremely fun and enjoyable dessert. Though it won't displace chocolate from the pinnacle of my dessert/pastry experience, nor would I want to have it regularly(I would certainly have it again), it was a welcome surprise that added considerably to my overall experience of the meal (which was already quite wonderful). To me this is what creative cookery is all about. It doesn't have to be something I would necessarily want to eat all the time. It should be something that fits into a particular context and fulfills its intended purpose, i.e. tastes great, looks great and is fun. This is not mutually exclusive to more traditional fare. I believe each has its place.
  15. helenas

    Chicken confit by-product

    I made a quick chicken confit this Sunday. Here is an idea of the recipe: curing chicken thighs for an hour or so straight in the baking dish that holds thighs snugly; baking them covered in 325F for an hour skin down; baking them covered in 325F for an hour skin up; roasting them in 450F for 20 minutes or so skin up until skin is browned and crackling. The end result is divine. Now here is my question about this thing that is left after confiting. There is a layer of fat and whatever other pan juices. It's really a pity to throw this away. But how can i use this stuff? Thank you.
  16. I have a confession to make. I've never used my meat grinder. It just lurks in my cabinet, glaring at me from behind the box of coffee filters. Am I a bad person? And if I wanted, say, to make sausage, what kind is good to start with? Do you have a favorite recipe? Chad (snacking on last night's andouille cornbread, mmmm)
  17. A Patric

    Confit de Porc

    Hi all, Here's a question, is there any culture that has used extra virgin olive oil to confit meat rather than it's own fat/lard, etc? Perhaps this has been done somewhere in one of the cuisines of the Mediterranean? I love the flavor of evoo, probably more than most animal fats, and I'm wondering if throwing some lean pork in a big pot of seasoned olive oil (pepper, garlic, various herbs, etc) and slowly cooking it at a low temp would result in something as delicious as the normal confit de porc? Aside from it being a bit cost-prohibitive due to the price of good evoo, is there any good reason not to try this? Have any of you tried it before? Thanks in advance for any thoughts.
  18. Chad

    Re-Smoking Bacon

    Here's an interesting little science experiment. I have a freezer full of pig. Really. At one of my son's baseball games this summer one of the moms leaned over and said, "Hey, Chad, you wanna buy a pig?" I said "Sure!" After all, how often do you get asked that question? As it turns out, her boys raise pigs for the 4H competition at the state fair every year. They sell the pigs and have them processed. So I bought a pig. Actually half a pig -- but it did take a blue ribbon. Anyway, I got a great pork shoulder, some gigantic, Flintstone sized pork chops, lots o' ribs, about 20 pounds of various sausages and lots and lots of bacon. Yay! Everything else has been chock full of porcine goodness, but the bacon is just plain boring. I don't think they cured it long enough or smoked it long enough. It tastes like pork, but not like bacon. Major bummer. However, on the Cooking from Charcuterie thread someone mentioned that Ruhlman & Polcyn recommend hot smoking bacon and that you can hot smoke it after it has been cold smoked. Ding! The little light goes on. Maybe I could resmoke my bacon. Worth a try, anyway. So I had a free afternoon, some applewood chips and a willingness to experiment. I figure that even if everything goes wrong, I have a rack of grilled bacon and that can't be bad. At the moment I have a pound of bacon and about half a pound of cured jowl on a roasting rack in my Weber. There's a big roasting pan of water underneath to act as a heat brake and a handful of hot coals and soaked applewood chips smoking away. I think I'm going to let it go until the bacon is actually cooked. I kept the temperature about 200 degrees for the first hour, now I've opened the vents and plan on letting it go for another 45 minutes to an hour. Anyone ever tried this? Oh, the bacon is going on what I hope to be my finest sandwich creation -- grilled pseudo-jerk chicken, applewood smoked bacon, homemade aioli, arugula and cherry tomatoes on freshly baked french rolls. Should be interesting. I'll keep you posted. Chad
  19. claire797

    Chipotle Bacon Cornbread

    Chipotle Bacon Cornbread Serves 6 as Side. This started out as just a scaled down version of Rachel Perlow's Skillet Cornbread With Bacon. I made a few changes along the way and the results are significantly different, hence the new recipe. This is for an 8 inch skillet. You could get away with using a 9 inch, but the bread will be thinner. Note: This is VERY spicy. If you can't handle the heat, seed the peppers. 5 slices cooked bacon, chopped 3 chipotle peppers, chopped – seed for mild 3 T butter 2/3 c yellow cornmeal 2/3 c flour 1/2 tsp tsp baking soda 1-1/4 tsp tsp baking powder 1 tsp salt 1/4 tsp black pepper 1-1/2 T sugar 1 c buttermilk 1 egg Mix peppers and bacon. Set aside. Put butter in 8 inch cast iron skillet and set skillet in oven. Preheat oven to 350. While oven is preheating and butter is melting, mix dry ingredients in a large bowl. In a separate bowl, mix buttermilk and eggs. Gently add buttermilk and egg mixture to dry ingredients. Stir only until moist. Batter will be lumpy. Stir in bacon and chipotle mixture. Remove hot skillet of melted butter from oven. Pour cornbread batter into hot butter. Bake for 20 minutes. Keywords: Side, Hot and Spicy, Bread ( RG451 )
  20. Combine the three different candles to make a BLT! Ben p.s. there is a bunch of other great bacon related stuff on this site.
  21. Tim Dolan

    Best way to cook pancetta?

    I consider myself an advanced beginner, sometimes intermediate type cook. I can make a mean risotto and have no problem cooking steak to temp. I'm good at the fairly straightforward stuff. When I cook pancetta, the only thing I do with it is brown it in a frying pan then add it to whatever I'm using. However I had dinner at a pretty good restaurant the other night and had a dish that had pancetta that melted like butter when it hit my tongue. I just sat there dumbfounded like "damn, I wish I could make pancetta like that..." I'm thinking that soft, meltingly tender pancetta mixed into risotto or mashed potatoes would be nothing short of sublime. Anyone know what I'm talking about?
  22. 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.
  23. LoveToEatATL

    Shrimp with Bacon, Chilis and Mint

    Hi All, Does anyone have this recipe from Gourmet Magazine? I'm supposed to teach an informal cooking class next Wednesday and thought it would be the perfect dish to start with. This particular Gourmet has a peach tart on the cover and has recipes from Thomas Keller in it. Help? Thanks! Patti
  24. Richard Kilgore

    Tomato Confit

    I have a surplus of roma tomatoes and want to make tomato confit. Any suggestions for what to add to the crock pot...other than the tomatoes, salt and olive oil? Maybe a sprig of rosemary?
  25. Hello, this is something I experimented with. We know that the eggshell is porous and permeable, hence is can absorb smells and flavours. What I did was to dip 6 eggs in a container full of bacon drippings and pepper corns. left it in the fridge for a week and then boiled poached, fried and boiled the eggs to soft yolks (2 for each method). I was really surprised!!! the method that had the strongest flavour of bacon and hints of pepper was boiling, although frying and and poaching also gave hints of smokeyness and meatiness. Has anyone else tried this? I think the possibilities are endless!
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