Monthly Archives: June 2010
Cured Meats – Pastrami Phase Two
After the meat sat in the brine for 3 or 4 days, it was time for the fun parts of making the pastrami- the rubbing, smoking, and roasting, transforming the meat into tasty sandwich contents! Here’s what our meat looked … Continue reading
Posted in Cured Meats, Food, Slow Food
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New addition to Baby-Quilt Gallery
Isn’t he cute? It’s River, the latest addition to the Baby – Quilt Gallery.
Cured Meats – Pastrami Phase One
Though it appears that most of my recent charcuterie projects have started with 5 pounds of pork shoulder, I thought it would be good to cure some more meat that isn’t pork-shoulder based. After all, other meats like curing and … Continue reading
Posted in Cured Meats, Food, Slow Food
Tagged beef, brine, brisket, roasting, smoked meat, steaming
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Smoked Meat Sunday – Andouille and Bacon
As my cured meat marathon gets close to its first major tasting party, I’m working on bacon and sausages that require smoke to reach their highest levels of tastiness. Today’s task is smoking the andouille sausages I made two days … Continue reading
Cured Meat – Duck Proscuitto Part Deux
For those of you who’ve been following the cured meat marathon, and have seen the amazingly simple steps I took with the two duck breasts I got, here’s what happens next. F0r those of you who may have missed this … Continue reading
Posted in Cookbooks, Cured Meats, Food, Slow Food
Tagged Charcuterie, cured meat, duck, duck proscuitto, salt
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Cured Meat – Duck Proscuitto
The latest entry in the cured meat marathon is one that, once ingredients are procured, requires VERY LITTLE work, and relatively little time- about 8 days (WAY less than a leg of pork proscuitto). That said, procuring the ingredients is … Continue reading
Posted in Cured Meats, Food, Slow Food
Tagged Charcuterie, duck, foie gras producer, proscuitto
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Cured Meat – Pancetta (or Tesa) Started
This morning I’ve continued my cured meat marathon, with the beginnings of more pancetta, which is, so far, my favorite of the cured meats I’ve produced. Pancetta is bacon that is rubbed with herbs and salt, then rolled and air … Continue reading
An Adventurous Palate – Quilt Completed
I finished An Adventurous Palate yesterday, sewing down the binding, and running it through the washer and dryer, so that it has a softer, more comfortable feel. This is machine quilted in the ditch, with additional diagonal quilting lines through … Continue reading
Making Mortadella – Adventure in Emulsified Forcemeat
In case you did not know, the meat product we call bologna (sometimes pronounced baloney) in the United States is really based on Mortadella, which is an emulsified sausage (or forcemeat) that is indigenous to the city of Bologna (pronounced … Continue reading
Posted in Cookbooks, Cured Meats, Food, Slow Food
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Fizziness = Lift in Waffles
In the May-June 2010 issue of Cook’s Illustrated, there is a recipe that promises light, crispy waffles without the hassle of separating the eggs and whipping egg whites. Yahoo! It looked like a good excuse to make waffles to eat … Continue reading
