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Found 436 results

  1. Marian Burros -- and I like her even though she's referred to me as a fringe journalist -- wrote something nice about the Applegate Farms nitrite-free cured meat products in the Times recently: http://nytimes.com/2001/12/19/dining/19WELL.html I finally got some of the salami at Fairway. It is, indeed, really good. It totally lacks the artificial taste found in nearly all packaged commercial cold-cuts, even from fancy brands. It could have stronger seasoning, but I can forgive that because the meat taste is so elegant. Definitely worth purchasing.
  2. Does anyone know any mail-order or online delis in the UK that sell a good slab of pancetta. At the moment all I've been able to find is the pancetta type lardons that the supermarkets sell. Thanks Ian
  3. The Asian grocery that I've been frequenting lately has a variety of Chinese sausages. I've never cooked with them before, but I'd like to. Most are vacuum packed and produced in either the US or Canada. I was wondering if anyone had any brands they liked and any favorite uses. Thanks.
  4. I am currently enrolled in the Institute of Culinary Education Culinary Management program in New York City. I am looking into Culinary Arts programs following graduation in September in and around New York, but would also like to consider programs in France (Paris, Lyon, Southwest... just about anywhere). One of my main interests is in charcuterie and I was hoping someone could tell me about some of the better charcuterie programs in France. I am particularly interested in learning to prepare and age hams and dried sausages. Can anyone point me to some information on culinary programs in France that are particularly strong in charcuterie? I am interested in full-time programs as well as shorter-term intensive programs.
  5. The home charcuterie book sounds mouth-watering. Would you mind describing what your concept is, how it's working out, things that have surprised you, etc.? Is there a regional focus? Amusing anecdotes? Thanks for sharing.
  6. I've seen a few posts about this but no one has actually spelled out how to make it. You bake(?) bacon on both sides and press brown sugar, flour, and walnuts on one side and bake(?) until bubbly? How much brown sugar to use? How much flour? How much walnuts? What heat do you bake the bacon at? Do you even bake it or do you fry it? Please help! It sounds soooo good but I don't know where to start!
  7. Oh, how I love bacon, and one day on a whim I decided to try some chocolate at the same time as some hot bacon off the pan and was instantly transported. So I am wondering if it would be possible to incorporate the rich bacony taste into a chocolate cake. Use bacon grease in a chocolate butter cake? Or actual bits of bacon perhaps? I'm imagining a down-home rich Southern chocolate-bacon cake with a mocha frosting. I just don't know how to pull it off. I'm (obviously) an amateur baker- my husband thinks this idea is insane......
  8. Sausage Diary, Day 24, 11/22/2002 I’ve now had three weeks to think back on my kielbasa project and I couldn’t have been happier with the outcome, my local friends were all really pleased with the outcome as well as my grandparents and the recipients on the East coast. If it wasn’t for the fact I’m moving this weekend (don’t worry Pac NW folks, just to another part of Seattle) I would have already have done another batch or two. But don’t worry, more sausage and my new smoker is eventually on the way. So this diary entry basically summarizes the results of the first batch of kielbasa. First will be my thoughts then I'll follow them with a professional's opinion. I felt that the unsmoked kielbasa’s flavor wasn’t strong enough and this feeling applies to the smoked links as well since the smokiness was the most predominant flavor even with the second batch and soaking the first batch. Now for a comparison: a week later all of my cased sausage was gone (this is a good thing) so I purchased some commercial “smoked” kielbasa for some red beans and rice. If the package didn’t say smoked I never would have guessed, but this is a national brand that is produced and distributed on a national level and I’m sure they comply with whatever regulations stipulate the minimum amount of smoking to be declared “smoked.” Anyway, the biggest difference I could detect aside from the smokiness is the strength of pepper. My kielbasa was definitely under peppered; I credit jhlurie for noticing this on his own. And of course, I thought that my kielbasa could use at least 50% more garlic and will probably use 100% more garlic in the next batch. Hopefully I can overshoot! As for the rest of the sausage, I thought the texture of the ground meat was perfect though the first batch’s casing/skin was too tough. But the tough and wrinkled skin was due to smoking that batch too long, resulting in the pork fat rendering out and leaving too much casing. I was quite happy with the mouthfeel of my kielbasa and am quite proud of how smooth it was. But forget the amateur’s opinion, my Grandfather received some of my kielbasa and my Grandmother prepared it, both of whom used to make kielbasa back in the day. Here’s his response: Not only that, my Mother and I have been talking about the kielbasa as well: As she has always told me, the kielbasa was basically pork , beef and garlic, but here’s her most recent email regarding the kielbasa: Great, NOW she tells me. (sssh! she’s reading this, don’t tell her!!!) So in summary, I had a tasty product but a product that wasn’t exactly kielbasa. I still have at least 2lbs of uncased kielbasa sitting in my freezer and (hopefully) the week after Thanksgiving I’ll start on my second batch of sausage and I’ll make an attempt on round 2 of the kielbasa chronicles as well as take a stab at a whole new sausage paradigm which is at this point Italian sausage. Oh, I really don’t have any new pictures but I thought I’d at least show you where I’ve been writing all of these journals: That and this picture taken less than 15 minutes from where my parents live in Upper Michigan, an area that is serious about it’s deer hunting: FYI the new deer hunting season is about to start! << Previous Installment edited for content, basically somebody didn't like the fact I was drinking Black Velvet so it's been replaced with Rum and Crangerine.
  9. Food & Wine has now published two blurbs in two episodes about some hippie restaurant in California which is serving vegan "charcuterie". One mention is ranked as one of teh best restaurant dishes of 2010. Read the article here. Seriously, can you really possibly call any vegetable charcuterie? Am I the the only one that thinks this is completely stupid?
  10. I'd like to try making duck confit, but I'm wondering whether using fats other than the actual duck fat is, like, sacrilege, or something. Because frankly, where in the world do you get the amount of duck fat called for in a duck confit without roasting 40 ducks in a row first? Googling, I see substitutions such as olive oil, canola, lard, etc. Is this okay? Do they work as well in terms of preserving the duck? Is one better than another? Help?
  11. Tatoosh

    Hot Dog Fiasco

    I just started making my own hotdogs. The first two tries were fairly successful. I use a recipe found in Len Poli's collection of sausage recipes. I adapted it to use lean beef and pork fat. I then smoke them with hickory. Normally until they are 130F or so. Then I vac pack and sous vide to the recommended 151F finish temperature. However, many folks will simply put them in a water bath, no sous vide, and finish that way. Last time I decided to do mix the approach a bit. I used my sous vide setup, but instead of vac packing, I simply put in heavier ziplock style bags, added water, and finished that way. The result was disasterous. The fat leached out of the hotdogs and left me with a very dry product. And this puzzles me greatly. At the 151F temperature, there shouldn't be any serious loss of fat. That is the lower end of what a street vendor should be keeping his hotdogs at in a cart. And those can sit for quite awhile before they are sold. I had expected to lose some flavor to the water in the ziplock, but not all the hotdogs moisture. Any ideas what would be causing that? I have cooked these hotdogs in boiling water, they come out fine. But sit for an hour or more in a bath and they become barely edible. Size of dogs: about a 1 inch "dinner dog" using 26ml or 28ml collagen casing. Photo below is the normal setup, not with water in the ziplock. - and we make sure they are all submerged.
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