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  1. I made duck confit this past weekend and chilled the fat in an upside down mason jar in order to remove the "jelly" before storing the legs in the fat. Is there any good use for this wonderful looking jelly. I made a brown duck stock from the carcasses. Can I add the jelly to this? Should it be frozen and added to sauces or do I pitch it.
  2. 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.
  3. I'm trying to find the best Pancetta, Prosciutto, Guanciale, Speck, etc that I can find in NYC. Does anyone know who has the best? Thanks, M
  4. In a conversation with my hair stylist, pickled sausages came up and I became intrigued. Where does one get good pickled sausages? I thought I saw some at columbus market on renfrew but it turns out those are packed in oil. suggestions?
  5. I'm on the hot seat. I'm in the "delerium" of cleaning a large house, getting ready for Xmas Eve, and a dinner for 30. And, now, I've been faced with a bacon appetizer that needs to be prepared the night before (unless I get up at 4:00 am or some other unseemly hour). Limited reheating availablable (read microwave, unless I send The Spouce with the toaster oven and very explicit instructions). Please help a mother with too many presents to wrap, too many tableclothes to iron, to many cookies to make, too many dishes that have been stored to rewash! How do I cook bacon the night before and keep it crispy? Bacon needs to be front and foremost.
  6. 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.
  7. 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!"
  8. 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
  9. I will be doing alligator sausage for our game v. the fla gators--thinking of a sausage and pepper type thing and will, of course, have other sausage for those who will not eat the gator. I will not need it until the fall but am trying to get things together now. Perhaps the kind folks fr/ Louisiana are my best source but thought I would post here and see what happens. Mail order is fine but if there is some thing around Atlanta even better. I want some thing good but also reasonably priced. Any help is appreciated in finding the stuff as well as any ideas for preparation.
  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 1)] That is a Great Outdoors brand Smokey Mountain Cooker which is actually propane-powered. In many cases, that gas power is great because it makes maintaining temperature fairly easy. It's basically built for efficient hot smoking. A cast iron box sits in a frame above the heat source and the wood chunks burn pretty evenly over time. I think the manufacturer recommends using chips but I've found that chunks burn longer and produce a better smoke. Because I was too lazy yesterday to rig my dryer vent-aided cold smoker (a weekend project, it seems), I decided to try something new with the SMC. I only used the gas flame until the cherry wood chunks started to burn. Once they did, I shut down the gas entirely and loaded up the water pan with ice. From there, via the use of damper control, I was able to keep those chunks smoking for about 4 hours. It worked out great because the temperature stayed low and it was largely controllable. During those 4 hours, I dumped the melted ice from the water pan and refilled it with fresh ice 2 times. Also, one time near the end, I placed a single ice cube in the fire box to cool things down a bit. I'll be curious to see how it turned out because if it did work well, I think there's some cold-smoked salmon in my very near future. At this point, I don't foresee any reason why it may have failed. But, until you taste the final product, you never know for sure. *fingers crossed* =R=
  11. I've been thinking about confit lately and how the duck begins surrounded by fat, but, over time, it releases it own juices so that the top of the pot is always cooking in fat, but the very bottom layer, to an extent, stews in it's own juices. Has anyone noticed the bottom layer, the layer below the water line, tasting any different from the top? Anyone notice a difference in texture?
  12. 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?
  13. It involves 15 apples and a 6 hour cooking time-- looks intriguing. However, I remember reading somewhere here on eGullet that there's something seriously wrong with this recipe. Besides being in the Jean-Georges collaboration with Mark Bittman, the recipe is also now in that new Bittman vs. the Chefs book.
  14. tino27

    Freezing Bacon

    I'm catering a friend's party this weekend and some of the dishes require that ingredients be sauteed in "drippings". I was going to use bacon fat since the dishes in question are generally beef/pork dishes anyway. In order to get enough bacon fat for use, I was going to fry up about 2 pounds of good bacon and save the fat in a container in the fridge. The odd thing is that none of the dishes call for crumbled bacon directly in them. I would hate to throw away good cooked bacon that I could use in other dishes a couple weeks from now. So, my questions: 1) Is it possible to freeze the bacon once it's cooked? If so, is there a process other than just throwing them in a freezer bag? Also, how long can I freeze it? 2) Is there an alternative to having to fry up bacon in order to get bacon fat? I've been to a number of the stores in my area and none of them have bacon fat, chicken fat, etc. already prepared. Thanks guys!
  15. I have searched on this forum for some research on lardo but I was finding little and it was scattered all over. I wanted to start a thread where people could drop different recipes for making different types of lardo as well as recipes for enjoying it. As I understand it, there are two main ways to cure lardo, by brining or dry-curing it. Aging also varies widely from 3-4 weeks to months. How do these different methods affect the flavor and which may be better for making lardo at home? I should be getting some fat-back from a local farmer next week so i'd be excited to hear your input on making lardo.
  16. Oyama is offering a one-day charcuterie course on Saturday, October 21st; I think the price is $350. This would be a great gift for someone.
  17. 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
  18. I am having a dinner party for 8 at the end of the month and need a little entree advice. I was thinking of preparing 3 separate (each brined with a different set of herbs and spices) confits to be plated together, with each having their own small accompaniments. The first would be a duck confit raviolo, the second perhaps a simple confit'd whole leg of chicken (over a teensy bit of risotto with braised fennel), and the third could perhaps be more poultry--maybe a pheasant confit springroll? Or has anyone heard of a beef confit? Any creative ideas out there?
  19. 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.
  20. Hi, Paula. As you know, I'm a huge fan of duck confit, so I'm delighted to find TCOSWF contains recipes for confit calf's tongue, pork and toulouse sausages besides the expected duck, goose and gizzards. But I'm also curious about other types of confit you may be familiar with. Confit lamb shank has almost become a cliché in Quebec restaurants, but I don't recall ever seeing confit rabbit or hare on offer here or elsewhere. Ditto beef, venison, boar and veal, not to mention exotic game meats (squirrel, antelope, camel, alligator, etc.). Is fish (e.g. tuna) ever confited? A local butcher shop occasionally offers confit sweetbreads; I've not bought them because the shop's duck confit is second-rate and because I'm uncertain how to use them (in a salad? as an appetizer?) or even prepare them (whole? sliced? cold? heated in the oven? steamed? fried?). Does other offal lend itself to the confit technique? And are these preparations at all traditional or is it a case of finding new uses for a traditional technique? Lastly, is confit an exclusively southwest French thing or is something like it found in other cuisines?
  21. by some coincidence i have had the opportunity recently to have several different bacons by several local purveyors--both those who make it, and those who sell it--so i figured i'd start a thread on who's making what, and how we found it. i don't suspect this thread will be very long, but hey, i'll babble for a while. so, let's start with the non-local stuff: 1. dibruno's is carrying double-smoked speck. but what i bought was made from pork belly, not the much leaner thigh version they have on their website. actually at the time i was looking for french-style bacon, the unsmoked cured stuff you make lardons from. but since they didn't have that (i shoulda used pancetta, but whatever), i decided what the hell, and got this. it's about $10 a pound. you can get it sliced thick. it's great stuff. double smoked, but not unpleasantly smoky, with a really noticeable pork flavor. not as sweet as a lot of american bacon. perfect for an inauthentic salade lyonnaise--i know smoked bacon isn't traditional in that salad, but it sure doesn't hurt it in my mind. dibruno's also carries neuske's applewood bacon and pepper bacon and whatnot, but it's ungodly expensive, approaching $16 or so a pound, and i just can't bring myself to pay for it, esp. considering the prices of the following, so if one of you gets some and would like to report, feel free. otherwise i'm sure i'll end up one night saying screw it and dropping $8 or so for half a pound of nueske's in some kind of emergency bacon situation. you know how they can crop up. ok so anyway, locals next: 2. haltemann's. this is my go-to bacon, that i always have in the freezer. i usually buy the bacon ends rather than the regular strips. this has a couple of advantages: first, you often get big chunks of solid meat, and big chunks of fat. the former are good for soups and greens and whatnot; the latter for keeping a good amount of bacon fat around. second, they're cheaper, at about $2.19 a pound (compared to about $4 for regular). the disadvantage is that you don't get nice strips (edited to say: actually you DO usually get SOME strips when you buy the ends. just not the real uniform ones). haltemann's bacon is pretty salty, and hickory smoked, so it's got a relatively assertive smoked flavor. however, (like all of these, and unlike supermarket bacon), it's not that sweet, and is not full of briney liquid that leaks out when you cook it. i mean, i guess that's a given when you're not buying oscar meyer, but it's worth noting, i think. 3. martin's. we bought this last week because i was walking by, and because we were having end-of-season BLTs, which of course means with fried green tomatoes instead of fresh ones. martin's is hickory smoked also, runs $3.89 a pound, i think, and is cut relatively thick, between 1/8 and 1/4 inch. they also have slab bacon if you want it whole or cut some other way. it's very similar to haltemann's, above. 4. harry och's. OK this one i had never seen before, but i was walking by that afternoon and saw it up there by the stuffed flank steak and whatnot: our own applewood smoked bacon. also about $4 a pound. fruitwoods in general provide a much lighter, smoother smoke flavor than either hickory or oak, and this one is no exception. it's pre-sliced, and i didn't see it in slabs, but the mellowness of the flavor made me think you wouldn't want to use this in any other way than just cooked slices. it allows the flavor of the pork and the cure to come through more than the asskicking hickory does. so anyway, we cooked up martin's and och's for our BLT sandwiches that night, and while we all agreed that the och's was a great bacon, it didn't stand up to the fried green tomato BLTs as well as the martin's did. i like it more on its own though; it's a more nuanced flavor is more interesting. anyway, the difference is really remarkable when you have them side by side--while in general, really, they're all bacon and whatnot, it's interesting noticing the differences when you have them one after another. as an aside, i've had stoltzfus (dutch country meats) bacon and didn't like it as much as haltemann's, but i can't remember why, because i haven't had it that recently. i do know that my 'everyday' bacon choice between haltemann's and stoltzfus was conscious, in the same way that i prefer the ham from stoltzfus over the ham from haltemann's. OK that's all i got for now. hope y'all find it of interest.
  22. Just got done making a batch of duck confit following Culinary Bear's great thread , and I put the picked meat up in jars as he did. Now I'm wondering if it's worth my time to make a stock out of the remaining bones and scraps. Any thoughts?
  23. 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 seventeenth Cook-Off, we're making sausages. Wait! Come back!! I think sausages get a lousy rap. There are many, many bad sausages around, ones that include animal body parts that even Fergus Henderson won't eat, and as a result a lot of folks here probably don't incorporate them into their diet regularly. But they're perfect for a cook-off, and here's why. Your effort is rewarded amply, because you can make a huge batch of sausages in roughly the same amount of time it takes to make a small batch, and most sausages freeze with ease. You don't really need any fancy equipment; indeed, you can make patties instead of links and "grind" the meat with a chef's knife or cleaver. Of course, there are more kinds of sausages than you can shake a link at. If you look at the list below, you'll see that there's a wide variety of pork-based European (and some Chinese) sausages explored in the eGullet Society forums. However, there are many kinds of sausages that aren't made with pork and that come from other cuisines. For example, I'm looking forward to making a new batch of sai oua, Thai sausage, in the next week or two, and I might take a crack at lobster sausages for a new years eve treat. Finally, sausages are one of the world's great foods. The snap of the casing, the flavor of the meat, the aroma of the seasonings, the lovely coating of fat on your tongue... once you start making your own, you'll begin to realize that there really is not limit to what you can make into sausages. Sausage fans should certainly check out Klink's sausage diary, days one, two, three, four, five, and (no typo) twenty four. There's also a great newer thread devoted mainly to cured European sausages here. There are other threads devoted to fat ratios in sausage, fresh Chinese pork sausages, a boudin making, equipment, sweet Italian sausage recipes, Nullo Modo's sausage-making party, and homemade sausage. There's even a previous sausage cook-off in the China forum. Finally, folks are cooking from eGullet's own Michael Ruhlman's new Charcuterie book here. So, all you sausage-phobes out there, remember that the purpose of a cook-off is to try to make something that you've never made before. As far as I can tell, sausage making is a bit precarious, but all the more fun because of that; I stress out about air pockets, while the gang curing their own get to worry about maggots and botulism. It's all part of what makes a cook-off great, though, imposing your anxieties on willing chums, right? Trust me: if you take a crack at making sausages from scratch, you'll never look back. Of course, we then need to discuss dishes in which to use them, so if you'd rather start on the bunny slope using storebought sausages, have at it! Let's get to grindin' and stuffin', folks!
  24. I've been going to Hamilton NJ for homemade Italian sausages and they are real good. Can anyone tell me where to get them in Philly. I'm looking for both hot and sweet but without fennel. I seem to remember Katie talking about an Italian deli in Philly that had the best stuff but I forgot where it is located. Also, are there any standouts at RTM? I tried a search here and it came up with all non-related topics so sorry if I am repeating topics covered already.
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