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  1. My boyfriend's room-mate is not much of a cook. He eats sausage (supermarket grade Italian sausage) and broccoli for dinner every day, if he is the one cooking dinner. Sausage cooked in frying pan, broccoli boiled. No exaggeration. After my boyfriend boasted about my cooking ability (especially my self-proclaimed innovativeness with mundane ingredients), his room-mate raised a friendly on-going Iron Chef challenge for me. Not-so-secret ingredients: Sausage and broccoli. My first attempt occurred the other day. I started at 10pm, and used only what was available in the house. Luckily, I had a few things that I had left there (sesame oil, rice vinegar, soy sauce, sirricha, honey, ginger, shallots, garlic). I made broccoli/sausage noodle stir fry. The noodles were those North-American style instant ramen-type noodles. Boyfriend and room-mate proclaimed the meal the most excellent ever cooked in their house. So, I'm having them over for dinner sometime soon, and I want to do much better. I've thought about making my own sausage, though I don't have one of those sausage-makers. I could only make the filling and then form into patties, or crumble (I do this from time to time). Things like pastas, stuffed pastas, lasagna, pizza immediately come to mind. But those seem almost too easy. I could roast the broccoli, or make it into tempura. But how to make the best sausage complement? Does anyone want to help me play this game?
  2. [Moderator note: The original Cooking with Ruhlman & Polcyn's "Charcuterie" topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 4)] Ah yes, but i'm counting on non-deadly sickness ! again to cover my ass, i do NOT recommend any method for making salame. You're on your own!
  3. 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!
  4. 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
  5. source for post Actually, this sounds not unlike the Luther Burger named after (the late) singer Luther Vandross ... seems, according to Snopes.com, that he made the burger but had no bread in the house and opted instead for using a Krispy Kreme doughnut .. a mix of salty and sweet tastes ... Does this sound: (a) temptingly different? (b) bizarre and repellant? © a bit too heavy on calories? (d) "this one scares even me!"
  6. 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
  7. 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?
  8. Over in the Charcuterie topic, I've been fiddling with curing my own lop yuk, which I did in earnest earlier this spring. But I've been lead to understand that fall is truly lop yuk season, and the pork bellies are starting to appear in my local Chinese grocery. It's time to get some more hanging! I've done a few batches and wrote up this recipe in Recipe Gullet, but I think that it's a recipe that's worth more work and tweaking. I also think it's a very rewarding item for folks getting started with curing meat. Finally, if you have lop yuk on hand, you can start making Naw Mai Fon, or Chinese sticky rice, to your heart's content. Which, if you're like me, is weekly. Dave the Cook also tells me that thinly sliced lop yuk is a great appetizer. So: who's game?
  9. 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?
  10. [Moderator note: The original Cooking with Ruhlman & Polcyn's "Charcuterie" topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 2)] Oh, Abra. Oh, Abra. Can we call this the Pork Altar? This is so effing unbelievable. So, who cares if it only took you three monts to get your mise in place. Which brings me how to construct my curing chamber (Chris, why in the hell did you choose black and not white for your container) and finding just the right place in the hosue. I'm such a lightweight and such a worrywort. It's only meat!
  11. I found this recipe for bacon peanut brittle: Everyone claims that it produces great results but I'd like some trustworthy advice. Did they just take a mediocre brittle recipe and add bacon? My main issue is the corn syrup. I'm embarrassed to even ask but is corn syrup a legitimate ingredient? I don't cook much and I don't ever cook sweets. The only time that I ever hear the words corn syrup they're invariably prefaced by the words "high fructose" and generally located near words like "decline of civilization as we know it." Imagine a restaurant whose recipe for steak calls for jus de bœuf which in turn calls for fond blanc de veau and bouillon de pot-au-feu (read this but please come back). Do they have corn syrup in their pantry and do they put it in their peanut brittle? I've searched for peanut brittle recipes but I can't seem to find an authoritative one. Almost all the recipes I've read have corn syrup. This include Jacques Torres but not Alton Brown. I've seen cane syrup, light corn syrup, brown sugar, dark corn syrup. I've seen butter and no butter. So, aside from my corn syrup question, I'd be interested in hearing all about your time-tested recipes for the world's best peanut brittle. Does anyone have any experience with bacon brittle? Does it present any particular concerns? Here's a recipe from the Timeline of Food dated to 1847. And here's Martha Stewart's recipe. She also uses corn syrup which for whatever reasons I find very comforting. Thank you.
  12. Inspired by the thread on Montreal's best confit de canard, I headed off to Anjou Quebec yesterday and picked up one of their duck confit legs. I'm lucky enough to live within walking distance. I'd never had it before, and now I'm lamenting a life spent without this amazingly flavourful treat! Taking a cue from carswell, i also picked up some small potatoes, walnut oil, fresh chives, and parsley, which were duly chopped up, covered in garlic, and oven roasted at 400c for ~40 minutes. They turned out VERY nicely! But the real star of the evening was the duck. Rich, succulent, and JUST the right amount of saltiness. The skin was crispy and delicious, and the fragrance was indescribable. I can still feel the melty texture of the meat, and taste the delicious flavour in my mouth. I'll be heading back next weekend to pick up another leg, because well, you can't make a judgement on just ONE tasting after all! *makes a note to get back to the gym ASAP*
  13. 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.
  14. Every now and then since December 2004, a good number of us have been getting together at the eGullet Recipe Cook-Off. Click here for the Cook-Off index. For our second Cook-Off, we've chosen char siu bao, or steamed bbq/roast pork buns. You've probably had this dim sum staple many times, often a tough dough encasing a gummy, cloying clump of pork -- . But if you had a good one, you know how ethereal the dough and amazing the double-cooked pork can be. And that's what we're going to be making, pillows of porky perfection! In my two previous home attempts to make char siu bao, the three distinct steps (marinating and cooking the pork; making the dough; constructing and steaming the filled buns) were fun and compelling but rife with screw-up possibilities. Questions I know I'll have include: How does one make perfect dough? What ingredients are crucial? What sorts of tips are also crucial? (For example, I've been told by a dim sum chef that bamboo steam racks are crucial to bao, and that metal steam racks don't work well at all.) What cut of pork, marinated in what concotion (including, essentially, shaoxing wine, aka Chinese sherry), cooked in what manner and for whom long, should we use? Some links to get us started: Here is an eG thread on char siu, broadly defined. Here's a thread on evaluating roast pork buns, with a discussion of NYC restaurants. Here's one on Wow! Bao! that expands rapidly into the tao of bao. I'm not at home, so I don't have any reference recipes to use, but I know I'll be checking Eileen Yin-Fei Lo's Chinese Banquet Cookbook and The Chinese Kitchen (both of which were iffy, if I remember correctly), and Barbara Tropp's Modern Art of Chinese Cooking. Saveur also had a recipe in the back of the issue sometime in 2002 or 03 (anyone remember that?). What other recipes will people be using? So let's go bao!
  15. Hi, I am interested in starting to make my own sausages. Preferably, I would like to make nice stuffed ones in casings (natural, artificial, whatever). Problem is, all of the websites I have found lead me to believe I would need to invest nearly $100, or much more, into a grinder/stuffer machine. I would ideally like to start out as cheaply as possible and just see if I even like doing it before investing in serious machinery. I am thinking about using a food processor to grind the meat, but I have been told that perhaps that will grind it too fine, and the texture would be off. I also thought that perhaps it would be possible to buy a funnel and just stuff them through that by hand. Has anyone else tried sausage making without the specialty equipment? Do you have recommendations about types/sources of casings? Am I just setting myself up for stress and dissapointing by doing this without a grinder/stuffer? Thanks.
  16. When we lived in Mexico City we could drive to Toluca, 40kms to the west and buy bright green sausage at just about every market stall and from homes along the way. When I say green I mean emerald. About the size of BBQ sausage here in houston and fresh not smoked or dried. I've made Diane Kennedy's green sausage and it's nothing like what I'm looking for. Anybody got a source in Texas?
  17. I'm cooking Thanksgiving lunch for a bunch of other expat DC Eurotrash this year. So no one is going to complain too much if we veer away from the old standards. Thought I'd maybe confit some turkey thighs -- mainly so that the main course can be safely done a few days ahead -- but wondering what to use for the fat. Olive oil? Duck drippings? Is this a bad idea in the first place?
  18. Hest88

    Slimy sausages

    I admit; I'm not good with sausages. I think of them as preserved items so I was under the impression they last a good long time. Anyway, we bought some bockwurst a week ago and have had them in the frig. I just took them out of the butcher wrap and the casings are all slimy now. Does that mean we shouldn't try cooking them?
  19. My husband really wants to make his own sausages and he asked me to pick up a sausage maker/stuffer on my trip to the US. I haven't been able to find one in stores anywhere and just now looked on ebay and there are tons there, I have no idea of what exactly I should be looking for. Are there any goods brands? anything I should know? I really don't have much more than $40 to spend....
  20. 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
  21. Following on from Maragret Pilgrim's thread here is one to discuss Andouillette, the fabulous french offal sauasages. Hot or Cold and sliced? Frites or Puree? Where? Where not? What does AAAA mean, and are there any Andoulette that are not? My most recent experience, in early May was not good, at the Brasserie Lipp on Blvd St Germain in the 6th. It was late,and we had just got in. The Andouilette were fragrant, deeply meaty. However they poisoned me, and I spent the next three days, although surrounded by delicious things, feeling quesy, and not able to eat...
  22. I've given up trying to find decent andouille sausage here in Kansas City, and am ready to buy some via mail order. One review I've read puts Prudhomme's regular smoked andouille as the best. Are there any other opinions out there that differ? I need a brand that is available online, so Cousin Beaurigard's down at the corner grocery store/laundromat won't help. What brand and on web site is it available? Greg
  23. I found the following in 2-years old UK Wine Telegraph article: "Even Indian chefs are introducing chorizo. During his 'Salaam Bombay' festival, Mehernosh Mody of La Portes Des Indes served a Goan sausage masala, which featured chorizo, slow-cooked for three hours until meltingly soft with a rich spiced tomato and onion sauce." How would you approach cooking this dish? Thank you.
  24. I've got to say something about this place! It's been in the market for a year or two now across from the really good fish place near the middle door on the south side. They make everything there like Pates, sausages, confit, and an outstanding Rillette (pork and duck). They also have a good selection of cheeses. The owner and his wife (I believe) are very French and so is the food. Don't miss this place it is worth the battle to get there. It's fall and we need some more recomendations for great ingredients. Any suggestions? I frequent this place, Cioffi's and the Gourmet Warehouse.
  25. guajolote

    Duck Confit

    I have my legs salted and am rendering the fat from the trimmings. It doesn't look like I'll have enough fat to cover the legs. What should I use for the rest of the fat? Schmaltz? Olive Oil? Clarirified Butter? Or where can I buy duck fat in Chicago?
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