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


Forums

  • 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

Categories

  • Help Articles

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


Website URL


LinkedIn Profile


Location

Found 434 results

  1. renam

    Chocolate Covered Bacon

    Last night on the FoodNetwork Micheal Symon did chocolate covered bacon on Dinner Impossible segment. I guess he's the new host. Anyway, everyone loved it. Has anyone done this before? I'm thinking of doing it for the Holidays. I'm worried about the shelf life though. Would probably have to do it on a made to order and not in advance.... Any thoughts? Thanks, Rena
  2. MikeHartnett

    Polish Sausage

    I'm originally from Chicago, living in New Orleans for the time being. A coworker, also originally from Illinois, asked me to pick her up some Polish Sausage on my upcoming trip home. I'll be based in the south suburbs, but I should be in the city a fair amount, and I'm willing to travel wherever. So where can I find the absolute best -bar none- Polish Sausage?
  3. 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?
  4. 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)
  5. marlena spieler

    Lardo!

    Moderator Note: topics merged. If there weren't a lotta lotta other reasons to love you, Mario, and there are, and i'm not even counting the shorts though they are fetching, its the fact that you put LARDO on your pizza, and made LARDO SEXY! And made people all over the country suddently saying the world lardo with great affection, and made the word lardo a fashion statement, a destination word, a word of great desire. this in a country that has been fat-o-ohobic for years! i thought the fashionistas would pass out when they first uttered the word, but there they were, munching on your yum lardo pizza at OTTO, muttering the word lardo, lardo, lardo............ Grazie mille! is there any other food that you are passionate about at this moment that you'd care to share? marlena
  6. torakris

    Sausages in Japan

    In the Nathan's Famous thread http://forums.egullet.org/index.php?showtopic=34814 wesza said: I always was impressed with the many varieties of Sausages available that were actually made in Japan. They even had a excellent Hot Dog that was made from Tuna that was comparable to a Hebrew National Frank that was used as the model at the Japanese owned Factory located in Taiwan. It was amazing how similar in taste and texture they tasted to compared to the real thing. Wonder if they are still available. Irwin
  7. 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.
  8. 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?
  9. I've been asked to do a French-themed cooking demo for my local community ed, and one item I'd like to make is an Alsatian onion and bacon tart. As I'm doing research I'm finding that there seems to be two types: one is quiche-like with eggs and cream in the filling, the other is more like a pizza with just a little cheese and the onion and bacon as toppings. The pizza-like recipes also seem to alternate between using puff pastry and pizza crust. Is one more traditional than the other? I'm leaning toward the quiche-like one as that seems to be the one that the most reliable sources use.
  10. 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
  11. 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
  12. Pasta con Broccoli Rabe, Pancetta e Pignolia Serves 6 as Main Dish. This is what I made for the eGullet pasta feast in Raleigh, NC, on 2/7/04: Ingredients 2 bunches Broccoli Rabe 1/2 head of garlic, peeled and chopped 1/4 c. olive oil, plus more as needed 1 tsp. crushed red chile 1/4 c. pine nuts 1/4 lb. pancetta Aged Asiago cheese 1. Make or procure some flat, wide-ish pasta, whatever you like. 2. Toast pine nuts in 400 degree oven or in dry skillet, taking care not to burn. 3. Crisp pancetta and set aside to cool, then crumble. 4. Blanch broccoli rabe, squeeze out excess liquid, and chop coarsely. Mince larger stems. 5. Heat olive oil over low to medium heat, add chopped garlic and saute until garlic looks cooked through but not brown. 6. Have pasta almost ready at this point, i.e. about 2 minutes more cooking time. 7. Put chopped rabe in saute pan, mix with garlic and add crushed chiles. When pasta is cooked through, drain and add to pan. Mix thoroughly. 8. Plate pasta, garnish with toasted pine nuts and crumbled pancetta, and grate asiago on top. Drizzle with EVOO, if desired. Yum! Keywords: Main Dish, Italian, Appetizer, Dinner, Intermediate, Vegetables ( RG864 )
  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. dave43

    Dry Cured Salumi

    I have recently become obsessed with Charcuterie. It started with a plate at Craftsman in Minneapolis made in house by the chef. I found a little spot in Duluth, Minnesota named Northern Waters Smokehaus making salumi that recently entered their wares in Batali's Salumi contest in Seattle and won top prize. Their salumi is incredible but I would like to branch out to the big boys like Fra'Mani and Salumi. I found a little spot in my hometown in Minneapolis that sells Salumi's selection at $25 a pound. This seems expensive but I have no idea what they charge in Seattle. Is this in line? I am a liitle cash strapped but am looking for suggestions. Anyone know of good Salumi that has reasonable shipping charges and prices?
  15. I had pretty much just discovered poaching chicken breasts in wine when I discovered sous vide and drove down that road for a while. Then I read about various confits. So now I'm wondering if, beyond the obvious differences of cooking medium and trading liquids, if there really is any real fundamental difference between the three. If I brine my pork ribs and then cook them sous vide, could I not just poach them in a brine? Thomas Keller has apparently hit upon poaching lobster in butter in a sous vide bath. Could this be called a confit? Since all three can be oxygen free, do the safety procedures applied to sous vide work for poaching and/or confit?
  16. silverfux

    Help with our charcuterie

    Hi! i am working at a restaurant in south africa where we are curing our own meet. We are having a problem with tiny little white bugs (they look almost like lice) that are inside our leg hams. Does anyone know what they are and how we should get rid of them. the picture attached is the damage they have done on one of our legs.
  17. 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?
  18. The Ferry Building has the shiny new Boccalone shop, they've got all sorts of delicious stuff available and a beautiful display fridge full of cured meats. Go check it out. Immediately. I'll try and take some pictures on Saturday when I'm back at the Ferry Plaza for the Farmers Market.
  19. 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 )
  20. fifi

    Chicken & Sausage Gumbo

    Chicken & Sausage Gumbo We call this "South of I-10 Style" This is a very basic gumbo that I learned many years ago from a dear lady in LaPlace, Louisiana. She was quite an authority on gumbo and its many styles. She and her far-flung Louisiana family put a lot of energy into “discussion” of one style versus another. This dark and sultry style is a favorite for poultry and sausage of whatever type. We made up the term “South of I-10 Style” because she claims it is more prevalent the further south you go. Turkey is often the bird in question after Thanksgiving. Duck often shows up after a successful hunt. It is not a thick gumbo, due to the very dark roux losing some thickening power in the process, and the vegetables just about disappear. File is often offered at the table for addition to the diner’s liking. The recipe is a good starting point. Endless variations are possible. I have included some techniques that might help achieve that dark roux. 1 c vegetable oil (peanut or canola) 1 c flour 2 c chopped onion 1 c chopped celery 1 c chopped green bell pepper 1-1/2 tsp salt 1/2 tsp cayenne pepper (or more to taste) 6 c chicken broth (hopefully homemade but Swanson brand will do) 1 lb smoked sausage (kielbasa or andouille) cut crosswise into 1/2" slices 2 tsp Cajun seasoning (your favorite brand will do) 1 lb chicken meat cut into 1” chunks (best to use thigh meat) 3 bay leaves Chopped green onion, parsley, and file for serving (optional) White rice for serving (NOT optional) About the pot: Don’t even start this unless you have a proper pot, that means heavy. Heavy cast iron is the classic. Enameled cast iron (like Le Creuset) is better because it is easier to judge the color of the roux. Heavy aluminum like Calphalon also works. First you chop your Trinity: Chop the onion, celery and peppers into relatively uniform ¼” chop. Season with the salt and cayenne and set aside… close to the stove. (You will see why in a minute.) Now you make a roux: Combine the oil and flour in your pot and stir together until there are no lumps. It should be liquid enough that it flows well as you stir. Add more oil if necessary. Turn the heat to medium high on a wimpy range or maybe medium on a better burner and start stirring. I recommend using a wooden spatula rather than a spoon as that tool does a better job of sweeping the bottom and corners of the pot. Oh, by the way, you can’t stop stirring so you best go pee before you start this. I call this a “2 beer roux” That means that you can drink 2 beers before it is ready. I find that it takes me about 30 to 40 minutes to get there, but then I have done this a lot. Better to go slow until you gain some experience. When the roux gets to the color of a Hershey Bar, you are ready to go. WARNING: The slightly reddish Hershey Bar color is very close to burning. If black flecks appear, you have burned it and blown it. Start over. Makin’ Gumbo: Dump the seasoned Trinity into the roux all at once and stir like crazy. That is why I told you to keep this by the stove. If you are getting close to burning the roux, this drops the temperature and keeps it from burning. There will be a lot of steamin’ and sputterin’ going on but this has a lot to do with the flavor development. The high heat hitting the vegetables and cayenne makes a flavor difference. Continue to stir and cook for about five minutes until the vegetables are wilted. Add the sausage and bay leaves, continue stirring and cooking for about five minutes. Slowly add the broth (it should be cool) stirring continuously to incorporate. Reduce heat and maintain a slow simmer for two hours, uncovered, stirring occasionally. In the meantime, season the chicken meat with the Cajun seasoning. Add it to the pot and simmer for another hour, stirring occasionally. Excess oil may break out. Skim off if you wish. Check seasoning and add salt if necessary. Serving: Stir in chopped green onion and parsley and serve over white rice. File on the table for adding is optional. NOTE: You can use commercially available roux. (It is really quite good.) The trick will be to get it up to a high enough temperature to sear the trinity/cayenne mixture without burning it. I think making the roux yourself is more fun. It tests your intestinal fortitude… “How close can I get to burning before I dump in those vegetables?” You can double this recipe if your pot is big enough. I usually do because this is a bit of trouble and it freezes well. If you freeze leftovers, add the parsley and green onion only to the portions you serve. Parsley and green onion should always be added fresh. If you are using previously cooked bird, such as the leftovers from the Thanksgiving turkey, add the cooked turkey meat within the last half hour of the process. If you cook previously cooked meat in the gumbo too long it gets all broken up and stringy. It will still taste good. It is just ugly when that happens. Hopefully, you have made good stock with the bird bones. If it was smoked bird, remove most of the dark smoked skin before making the stock so the stock won't have too strong a smoke flavor. For a truly fascinating experience of gumbo cooking around the world, the Gumbo Ya Ya Cook-Off topic is not to be missed. Keywords: Main Dish, Intermediate, Chicken, Lunch, Dinner, American ( RG772 )
  21. 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 )
  22. Chris Hennes

    Spiced Orange Salami

    I had dinner last night at a restaurant whose charcuterie plate had, among other selections, something they just called "spiced orange": it was a relatively homogeneous pork salume with little visible fat, and a really interesting herbal note to it. Is anyone aware of a precedent for this type of salami, and does anyone have a recipe for something that might fit this description?
  23. 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?
  24. Gul_Dekar

    Confit oil...

    I managed to save enough duck fat from two ducks to make my first duck confits a few weeks ago. After finishing up the duck legs, i was wondering if it's still okay to reuse the fat after I strained out all unwanted bits for next time? Are there microbial concerns or would the fat break down and taste a bit off? Just curious...
  25. Kent Wang reported on his visit to Austin's First Annual Texas Barbeque Festival here. The theme was Texas sausages. Oddly enough, I searched and didn't find a topic that focuses on a Texas culinary tradition. I did start a topic a couple of years ago on Hot Links but that discussion is just on one specific version of this large and varied subject. A lot of folks may not realize that Texas has benefitted from a large scale immigration from Germany, Czechoslovakia and other similar European cultures in the early and later 19th century. Texas was sparsely populated and immigration was encouraged, first by the Mexican government, then the Republic of Texas and finally the US. That need for settlers coincided with economic and political difficulties in Europe so we received their rich culinary traditions. Sausages were a big part of that. Beef was predominate earlier on but pigs, sometimes wild, were available as well. Then you had to do something with the venison that Cousin Harry shot. In recent years, football heroes, country singers and just about everyone's uncle have gotten into the act. Some of these companies have grown into sizeable businesses. Then, even more recently, sausages have taken "creative" turns. (I suspect a California Contamination Syndrome. ) But, there are some really interesting varieties popping up. Along the way, we enthusiastically adopted sausage making traditions from our Italian contingent and from our Mexican friends to the south of the border. You can find some mighty fine versions of sweet and hot Italian sausages pretty commonly. Mexican chorizo is rampant and mostly very good. It has its own personality versus Spanish chorizo. A breakfast taco with chorizo crumbles is a homegrown treat as far as I can tell but has spread pretty widely. We need a place to discuss these treasures, and maybe disappointments, so here it is. I like to make note of several aspects of the sausage: ingredients, seasoning, texture, casing, and lets not forget methods of cooking. History and origins, if known are always interesting. Read. Chew. Discuss.
×