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Thread: Charcuterie

  1. #11
    They have been on my "to buy" list. This is my first try at guanciale, should be done in a week or two, hopefully they are pretty good. How did your cochon 555 competition go?
    "God sends meat and the devil sends cooks." - Thomas Deloney

  2. #12
    Senior Member tkern's Avatar
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    Went alright. Didn't win, but put out some pigtastic food that a lot of people enjoyed. Scott from Source restaurant took it. Had dinner at his restaurant on Saturday. He puts out some good stuff.

  3. #13

    knyfeknerd's Avatar
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    Send out some of that paperwork to us, I'll bet it's delicious as well. Ummmm........fat soaked invoices......ahhhhhhhhhhh................
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  4. #14
    Senior Member tkern's Avatar
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    Name:  pigheads.jpg
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    some friends wanted to say hello

  5. #15
    Awesome thread!

  6. #16
    Awesome. What are you plans for those? Cut some cheeks off and get some guanciale workin.

    We are doing our annual "Hops n Hogs" dinner in late June. Usually we do a few suckling pigs on a spit or grill and then have sides and pulled pork from the pigs served family style. This year we are doing it on a day the restaurant is closed, so we don't have to worry about service as well, gives us a little more freedom. More courses, main entrees will be partially plated (each person gets a plate with seared belly, pulled pork, maybe sausage) with family style sides. Oyster reception on the patio, salad course, amuse/soup course, then entree and dessert. We will also be doing some "Optional Offal" during the amuse course. Hopefully we get some people to try and to egg other people on to try as well. Any suggestions? Was thinking about headcheese or pigs head torchon, maybe some trotters, fried ears and/or skin, etc.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  7. #17
    Also, my bresaola came out wicked salty. Can't serve it as is, instead we are going to microplane it over some pasta and basically use it as beef-salt. I cured it for 2 weeks, maybe a shorter cure or a bigger diameter piece next time. Or both.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  8. #18
    Senior Member Deckhand's Avatar
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    Inspiring!

  9. #19
    Senior Member tkern's Avatar
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    That sounds like a great time. I'd love to have a day to do that. The bresaola over the salad is a delicious idea.

    Those piggies are being turned into head cheese. I'm going to get some cheeks in that are bigger for the guanciale. Ever try a zampone? Gently peel the skin back on a trotter down to the knuckle like a tube sock then saw off the bone. Make some sausage out of other parts and stuff into the pig sock. Sew it closed and wrap in foil then poach. Slice like a sausage. Looks awesome on a plate.

  10. #20
    OK I got out On Food and Cooking, and did some Googling about Charcuterie today. I got so damn hungry I had to stop. I seriously drowning in saliva just thinking about it.

    Any suggestions for starter stuff? Preferably cheap, few tools, not as likely to kill my family and me. It would help if I didn't have to wait 8 months to get it, too.

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