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tkern
06-28-2013, 01:39 AM
16370


We brought more things up from the basement. Lomos, Chorizo, Calabrese, Duck coppa.

In the background is a glass jar with a rock in it. It was my welcome back to work gift after being out for 2 days with kidney stones.

apicius9
06-28-2013, 01:47 AM
Beautiful, I wish I had the skills and opportunity to do something like that. And I hope that you won't be bothered by kidney stones anymore.

Stefan

brainsausage
06-28-2013, 01:54 AM
Duck coppa? Please elaborate... I do a large amount of coppa... Of the pork variety. Ask Mr. Chance... Glad you're on the mend btw sir.

brainsausage
06-28-2013, 01:57 AM
It seems that all decent kitchen crews understand that laughter is the ONLY medicine...

brainsausage
06-28-2013, 01:58 AM
Cuz it's all we can afford...

AFKitchenknivesguy
06-28-2013, 03:42 AM
Good stuff, need more pics.

Duckfat
06-28-2013, 08:57 AM
Looks great. The Duck Coppa sounds incredibly good.

Dave

tkern
07-01-2013, 12:03 AM
1653416533

Not cured, but 26kilos of andouille

WildBoar
07-01-2013, 12:15 AM
man, I really need to visit!

Glad to hear you are better.

Mike9
07-02-2013, 04:42 PM
Gorgeous looking sausages. Maybe you could put a Charcuterie thread together - seems the other one never got off the launch pad.

Hattorichop
07-02-2013, 08:49 PM
Nice meat, but is that Carter wabocho?

tkern
07-02-2013, 10:05 PM
Nice meat, but is that Carter wabocho?

What is: A pick-up line at a knife forum gathering.


Yup, its a Carter wa bocho.

WildBoar
07-02-2013, 11:11 PM
I hope to see some of those cured beauties on Friday :hungry:

tkern
07-02-2013, 11:22 PM
I hope to see some of those cured beauties on Friday :hungry:

and then some. I'm still deciding on how many courses and pairings. Of course, she'll be getting more fish on hers.

Salty dog
07-03-2013, 02:37 PM
Very cool.

Don't you hate the freaking stairs?

If you don't, you will.

WildBoar
07-08-2013, 07:08 PM
Travis and his boys did not disappoint! Well worth all the trips he had to make up and down the stairs :D

I'll post some pics once our home internets gets working again.

gyutoguy
07-08-2013, 11:30 PM
I made duck 'prosciutto' by dry curing a large pastured duck breast (got it from a friend that raises duck!) in salt, juniper berries, bay leaves and black pepper for 48 hours I let it hang wrapped in cheese cloth in a cool, dry, dark place for 2 weeks. It was fantastic. OMNOMNOM. Superb with a good sourdough, a hit of mustard and fresh tomato.

tripleq
07-08-2013, 11:46 PM
Mmmmm. Basement meat.

tkern
07-18-2013, 12:39 AM
1709017089

Not cured meat, but it was a nice captured shot. Plus chives are important. I haven't hired people based on crappily cut chives.

Edit: Konosuke Fujiyama 240

brainsausage
07-18-2013, 12:46 AM
Is that you Travis? And what's the chive cutting device? Looks like fancy shoes, and a DT/masamoto- esque profile.

tkern
07-18-2013, 01:05 AM
Yup, its me. Very specific about my chives. The knife is a Konosuke Fujiyama 240 w/ a handle from Isaiah Schroeder.

WildBoar
07-21-2013, 07:16 PM
Comcast finally got our home internet service working again while I was away this weekend. I have some pics from our dinner at A&S to post in the next day or two, including a glorious plate of charcuterie. And yeah, I had to comment on the chive work to Travis at the end of the dinner; reminded me of some of the Japanese usuba videos.

ChuckTheButcher
07-21-2013, 09:20 PM
Beautiful stuff. I'd love to stop by and check it out some time. I haven't been able to do any real dry curing in a few years. It's great to see people in the DC area doing this.