saucissonmac.blogspot.com
Saucisson MAC: City to City
http://saucissonmac.blogspot.com/2007/08/city-to-city.html
15 August, 2007. Italian Sausage with Parsley and Cheese. And to accompany the spread J pulled out a bottle Gourt de Mauntens. A Châteauneuf-du-Pape and more cans of Modelo. An informal spread could include: Pesto, tampanade, baba ganoush and some funky cheeses from Whole Foods. What about the sausage? This weeks experiment picks up where I left off a few weeks ago when I made Italian sausage. Italian Sausage with Parsley and Cheese. 1275 g Pork shoulder, cubed. 7 g white peppercorns. 1 g cayenne pepper.
saucissonmac.blogspot.com
Saucisson MAC: Taking Back Bacon
http://saucissonmac.blogspot.com/2009/10/taking-back-bacon.html
08 October, 2009. Home-made Bacon, The Perfect Gift. I am ready to give you a recipe for bacon. What's that? You already have one? I mean curing bacon, at home, and I want to put the bacon hoopla to rest right now: You're going to make this with the cheapest piece of meat you can find and cure it with ingredients you have in the kitchen right now. And it's gonna taste like bacon which means it's gonna taste great. And the "Current culinary couture (that)centers on () pork and farmers,". Waverly Root, in ...
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Saucisson MAC: December 2011
http://saucissonmac.blogspot.com/2011_12_01_archive.html
19 December, 2011. In this episode, Sausage and Modernist Cuisine. Over the past month I have been receiving various volumes of Modernist Cuisine,. By Nathan Myhrvold, Chris Young, Maxime Bilet and Ryan Matthew Smith. I requested them from the library. So far I have gone over (in the order that they were received) Volumes 1, 4, 5 and 3. I laughed, I cried, it's was better that Cats. Other volumes varied from "Ooo that sounds interesting" to "Oh, we were doing that at work.". Volume 3 is pretty cool, espe...
saucissonmac.blogspot.com
Saucisson MAC: Snorkers for the Games.
http://saucissonmac.blogspot.com/2012/07/snorkers-for-games.html
30 July, 2012. Snorkers for the Games. British (Newmarket style) banger recipe. In America if you say Banger or Chipolata, you're considered a British sausage expert. So when I read a tweet from Britain's leading sausage expert about about some folks selling snorker snacks in East Anglia, I put on my sausage detective hat to find out more about these little lovelies. The Olympics and the Industrial Revolution. This is especially true when it come to sauasges. In the UK sausages aquired a reputation of be...
saucissonmac.blogspot.com
Saucisson MAC: February 2012
http://saucissonmac.blogspot.com/2012_02_01_archive.html
28 February, 2012. This isn't a story about Korean food. This about catching one of 2012's hottest food trends, Kimchee (Kimchi, 김치). Yes, as reported in Australia. America will soon be replacing kraut and slaw with the more exotic fermented cabbage to garnish our favorite 'Dude Foods.' Huh. Kimchee came on to my cultural crossing flavor radar last year when the chef, at our humble NW Indiana Brewpub, swapped out the red slaw on our bbq sammie with housemade spicy goodness. Kimchee on my pizza. What to d...
saucissonmac.blogspot.com
Saucisson MAC: September 2012
http://saucissonmac.blogspot.com/2012_09_01_archive.html
19 September, 2012. Aint Cuttin the Mustard. Dusseldorf Mustard, Try the original before trying the rest and you'll know what the fuss is about. A couple of weeks ago the Chicago Tribune Featured on the front page of the food section a write-up on Dusseldorf Mustard. The sub heading teased "Move over Dijon, there's another strong mustard in the house.". Oh boy I love Löwensenf. I went to the mustard museum in DDorf. Staib lamented that he had to change recipes in his cookbook, " Black Forest Cuisine.
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Saucisson MAC: Salsicca Barese: A Sausage Mystery.
http://saucissonmac.blogspot.com/2012/07/salsicca-barese-sausage-mystery.html
19 July, 2012. Salsicca Barese: A Sausage Mystery. What a summer for weather huh? A few Fridays ago we decided to roll over to West Chicago because Bonne Femme had a Groupon for the town splash pad, but then this storm boiled up. To wait out the storm we rerouted to one of our favorite family pastimes, wandering around grocery stores. We stopped at Caputo's. I picked up some 00 flour for our " Friday Night Pizza Party. And Bonne Femme picked-out some Barese sausage from the meat case. Back at the library...
saucissonmac.blogspot.com
Saucisson MAC: Aint Cuttin the Mustard.
http://saucissonmac.blogspot.com/2012/09/aint-cuttin-mustard.html
19 September, 2012. Aint Cuttin the Mustard. Dusseldorf Mustard, Try the original before trying the rest and you'll know what the fuss is about. A couple of weeks ago the Chicago Tribune Featured on the front page of the food section a write-up on Dusseldorf Mustard. The sub heading teased "Move over Dijon, there's another strong mustard in the house.". Oh boy I love Löwensenf. I went to the mustard museum in DDorf. Staib lamented that he had to change recipes in his cookbook, " Black Forest Cuisine.
saucissonmac.blogspot.com
Saucisson MAC: April 2012
http://saucissonmac.blogspot.com/2012_04_01_archive.html
13 April, 2012. How to Debone a Leg of Lamb. The real kitchen pro knows he doesn't know everything. I didn't know how I going to make a roast out of a leg of lamb. I did one a couple of years ago. That time I cleaned it up, studded it with garlic, and tied it up. Cooked it on a kettle,. And preto, roast leg of lamb. I found this video " How To Debone a Leg of Lamb. From Kitchen Basics with the CIA. In this video the butchering instruction is great, but the resulting roast is not so attractive. In Spain y...
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Saucisson MAC: Cambridge Sausage and Mash
http://saucissonmac.blogspot.com/2011/11/cambridge-sausage-and-mash.html
03 November, 2011. Cambridge Sausage and Mash. It's #britishsausageweek or British Sausage Week. For my Twitter averse friends. Since Jamie Oliver is participating in the promotion of UK sausage. I figure I could do my bit from across the pond. Here in America we know only one British sausage, the Banger! Which gained Protected Geographical Status, from the EU earlier this year. For my British Banger I chose to focus on the Cambridge sausage. 900g (2lbs) Pork Shoulder. 14g (2 t) Salt. 3 g white pepper.
