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Charcuterie Sundays: January 2010
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Wednesday, January 27, 2010. Suckling Pig Summer Sausage. E've never used suckling pig in a salami before but when we had some extra pieces we didn't have any particular use for we thought why not? It has such a distinctive flavour and since we had the hay from the farm it comes from we decided to smoke it with its own hay. We tasted it already, you can definately taste the hay, we vac packed it and id like to let it rest a little before i give my final though. Posted by Grant van Gameren. We finish it w...
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Charcuterie Sundays: March 2010
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Wednesday, March 24, 2010. Posted by Grant van Gameren. Tuesday, March 23, 2010. I dont really have much to say about this one. Posted by Grant van Gameren. Ometimes. It just doesnt get better then this. This is a monster cap off a berkshire from Fred at perth pork. This guy hung for about 4 months and had a beautiful 5 spice added to the cure and the aroma makes me salivate everytime i smell it. Posted by Grant van Gameren. I've always disliked Lonzino, Lonzo, Lonza, Lomo, cured pork loin. I mean look a...
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Charcuterie Sundays: May 2009
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Friday, May 29, 2009. Posted by Grant van Gameren. Thursday, May 28, 2009. Ecided to try something a little different this time around. i like guanciale, but slicing the skinny pressed piece of fat can get annoying. This time i decided to roll it like pancetta and press it. Hopefully it stays nice and tight. . Posted by Grant van Gameren. Most animals in the animal kingdom are represented in these pictures. i'm sure you can guess which one is the N'duja. . Posted by Grant van Gameren. Monday, May 25, 2009.
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Charcuterie Sundays: Perfect Capicollo
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Tuesday, March 23, 2010. Ometimes. It just doesnt get better then this. This is a monster cap off a berkshire from Fred at perth pork. This guy hung for about 4 months and had a beautiful 5 spice added to the cure and the aroma makes me salivate everytime i smell it. Using good pork makes a world of difference. The fat in this is incredible. Luckily i have about 40 more still hanging. Posted by Grant van Gameren. Wow that looks Phenomenal. Thanks for the inspiration! March 24, 2010 at 11:32 AM.
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Charcuterie Sundays: February 2010
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Tuesday, February 23, 2010. Sweetbreads: In search of the perfect imperfection. We've tried everything, soaking in milk, butter milk, purging, brining, paoching to all different consistencies, peeling before, after, filleting, pressing, smoking, sauteing, frying, braising, sous vide.flour, cornstarch, flour and cornstarch.the list goes on. Nothings ever consistent enough to make me happy but we deal with them the best we can. Divide them by size in your vac pac bags. Smaller the piece, shorter the co...
charcuteriesundays.blogspot.com
Charcuterie Sundays: August 2009
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Tuesday, August 25, 2009. Anything for a buck. So we began just putting the garbage in the same spot just minus the bin. I dont think anyone thought it was going to last as long as it did, i sure didn't. Everyday, the garbage piled up, recycling bins filled up, and balancing acts began with the cardboard. . Eventually, it became too much and we had to get rid of it. . I didn't really know what to expect, but i figured it would be somewhere along the lines of a pickup truck or a U haul. . Wont bore any...
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Charcuterie Sundays: June 2009
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Tuesday, June 30, 2009. O i tried the first bit of N'duja the other day. A little early, but its ready nonetheless. My worries of too much powdered hot chili pepper was correct. I've never tasted the real thing but theres some things i would tweak in the recipe. . I plan to serve it this week on the menu with some smoked BC spot prawns, crushed cherry tomatoes in a pool of good olive oil with some crusty baguette. . Posted by Grant van Gameren. Easy solution.Jowls. . Posted by Grant van Gameren. When it ...
charcuteriesundays.blogspot.com
Charcuterie Sundays: Cocoa nib, Hazelnut and Cayenne Salami
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Tuesday, February 23, 2010. Cocoa nib, Hazelnut and Cayenne Salami. Urrently our most anticipated salami at the moment, how could these flavors not be great? We are always trying to think of new combinations which isn't as easy as it may seem. There are tons of things one could throw into the mix but its important to show a bit of restraint and ease into new transitions. Different ingredients react in different ways. Why does dill hold its colour after months of curing and parsley turns black? I recently...
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Tried Tested and Oh So True PR: October 2009
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Thursday, October 29, 2009. Bringing the bottles without breaking the bank. Part of being a good host is having wine on hand that you can recommend, but that doesn’t mean you have to buy a vintage chardonnay, merlot, riesling and cabernet all for one meal. The following are some tips on how to add a bottle or two to your dinner party while keeping your credit in check. It is possible to find good, cheap wine. A senior editor at. The days of precisely pairing a wine to the meal are over. If you’re c...
charcuteriesundays.blogspot.com
Charcuterie Sundays: March 2009
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Tuesday, March 24, 2009. He key to successful charcuterie is to have a starting point and go from there. I have some friends (you know who you are! Here you have the headcheese set with the tongue and pig ear, which if you remember both started out as separate identities. . And again, here you have the testina and the cottechino both started out solo and have now joined forces. . This blog post is about to get way to heavy for 4 in the morning. My brain hurts. . You know where i was going with this.
