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    • By devinp
      I just finished curing my first lomo, and all looks/smells/tastes great except a couple sections inside the lomo that could be black mold?  I kept the exterior clean from mold (I had mostly white and some green pop up during curing, but wiped with vinegar to keep clean).  This picture shows one of those spots closer to the edge in the fat, but there was a second near the middle of the loin that I cutout already.  Unless I find more substantial sections, I think I'm good just cutting away those parts, but would love second opinions..  Thanks.
       

    • By CarsonWyler
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      I found this article about arancino/arancina really interesting
       

    • By Glen
      Looking to learn and ask questions about home curing meats.  I have an 11 lb batch of genoa salami going and it is my first batch.  Worried about the PH level not dropping as needed.  Need some advice.   I followed the Marianski recipe exactly.  I have a pH meter and the starting point was 6.15pH which I thought was unusually high.  2.5 months in, I am about 73% of starting weight yet my pH is only 5.88pH.  My curing chamber is consistently at 57deg. F. /80% humidity.  My pH tester seems calibrated properly using the calibration solutions.  I am using the meat probe adapter and just sticking it in the salami until the tip is submerged etc...Thanks in advance for any suggestions or reassurances. 
       
      Glen

    • By jennyandthejets
      I'll be in Naples for a few days next month and I wanted to try something traditional, and my friend recommended trying parmigiana. She said she loved it, but the problem is that she ate it at her Italian friend's house, and I won't be able to have that exact parmigiana. So, I did some research online and found a few restaurants that have good ratings and are serving allegedly great eggplant casserole. This place is 4 stars rated, but people seem not to agree whether the parmigiana is good or not.... On the other hand, this place has a great rating, appears when searching for the parmigiana, but nobody seems to write about it in their reviews. Finally, this one is said to have the best parmigiana in Naples (or in the world, for that matter), and I wanted to know if anyone had the so-called world's best?
      I would really appreciate if you could help me make the decision. Looking forward to your advice!

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