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Thread: Charcuterie

  1. #61
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    Quote Originally Posted by brainsausage View Post
    Have you checked out Nosh? They opened a couple years ago, and have quite possibly the best fries I've yet to stuff in my face.
    No I haven't, I will need to so.

  2. #62
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    I got to see some of the stuff Travis is working on right now. It's a nice collection of hams and salamis. Looking forward to tasting the results.
    __________
    David (WildBoar's Kitchen)

  3. #63
    Senior Member brainsausage's Avatar
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    Quote Originally Posted by WildBoar View Post
    I got to see some of the stuff Travis is working on right now. It's a nice collection of hams and salamis. Looking forward to tasting the results.
    He has a buncha capicolla hanging in my dry room actually Small world...

  4. #64
    Senior Member markenki's Avatar
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    I love this thread! Inspired by it, I borrowed Ruhlmann's book from the library and made some duck prosciutto. Reading the recipe, my initial thought was "it can't be that simple". Anyway, I started it last weekend, and this evening my sons and I unwrapped one of the breasts. It was quite good! (if a bit salty). I'm hooked! Next up will be bacon, pancetta, and chorizo, once the supplies I ordered online arrive. I'll also try making some Philippine longanisa. Wish me luck!

  5. #65
    Senior Member tkern's Avatar
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    Quote Originally Posted by brainsausage View Post
    He has a buncha capicolla hanging in my dry room actually Small world...
    I don't remember making those.... sleep curing?

  6. #66
    Senior Member brainsausage's Avatar
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    Quote Originally Posted by tkern View Post
    I don't remember making those.... sleep curing?
    Oops, sorry I thought he was referring to one of the guys at Nosh. But you can hide your meat in my box anytime;D

  7. #67
    Quote Originally Posted by tkern View Post
    I don't remember making those.... sleep curing?
    The world would be a much better place if more people suffered from this.
    Michael
    "Don't you know who he is?"

  8. #68
    Senior Member eto's Avatar
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    I had a chance to try JohnnyChance's Curd Duck breast at the ECG , It was so good!

    His chicken liver pate was good as well. Reminded of be in back on the line and making it for the first time.

  9. #69
    Senior Member tkern's Avatar
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    Quote Originally Posted by brainsausage View Post
    Oops, sorry I thought he was referring to one of the guys at Nosh. But you can hide your meat in my box anytime;D
    Yup, definitely stopping over at your place next time I'm in the northeast.

  10. #70
    Senior Member brainsausage's Avatar
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    Quote Originally Posted by tkern View Post
    Yup, definitely stopping over at your place next time I'm in the northeast.

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