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Miles
08-13-2011, 01:00 PM
https://www.facebook.com/photo.php?fbid=205837832806299&set=a.196476490409100.49809.100001402506122&type=1&theater

Hiromoto AS Wa suji with a pancetta I cured and aged for a birthday party for a couple of friends.

Miles
08-13-2011, 01:31 PM
http://s1135.photobucket.com/albums/m636/MMiles717/?action=view&current=040.jpg

Miles
08-13-2011, 01:33 PM
Problems posting the photo. Hopefully the second one will work a bit better.

JohnnyChance
08-13-2011, 01:49 PM
Looks good!

http://i1135.photobucket.com/albums/m636/MMiles717/040.jpg

steeley
08-13-2011, 02:24 PM
Nice, little allspice in there.

Miles
08-17-2011, 04:08 PM
It turned out splendidly. I cured it specifically for a party where it was used in carbonara. It was so good, that one of the guests, a vegetarian under normal circumstances, actually ate the dish and went back for seconds.

cnochef
08-20-2011, 04:22 PM
Great artisinal food Miles, and I'm so jealous of that knife too (I wish they still made the wa version).

DwarvenChef
08-20-2011, 09:58 PM
Looking good :)

ColinCB
08-21-2011, 11:06 AM
It turned out splendidly. I cured it specifically for a party where it was used in carbonara. It was so good, that one of the guests, a vegetarian under normal circumstances, actually ate the dish and went back for seconds.

You mean "vegetarian when it's convenient."

Looks delicious. What was the aging time on that?

Miles
08-24-2011, 05:21 AM
Thanks guys. It was cured for roughly ten days before I tied it. After that, I hung it for three weeks.

I'm fortunate to have both the 270 wa suji and wa gyutou. They're both really sweet knives, although I did a fair bit of thinning on the gyutou to tweak it to my preferences. It's probably my favorite Hiromoto, but the suji comes in a close second. My collection pales in comparision to DC's (as do most) but I do have a few Hiromotos.

As for the vegetarian guest, she told the hostess that she'd have a little bit, just to be polite, but apparently decided to be extraordinarily polite after tasting it. Truthfully, we were ALL extraordinarily polite that night. :laugh:

chefofthefuture
08-29-2011, 10:15 PM
Next try to make some guanciale!