Charcuterie

[GlassEye]

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.

 

[WildBoar]

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.

 

[brainsausage]

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...

 

[markenki]

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!

 

[tkern]

He has a buncha capicolla hanging in my dry room actually Small world...

I don't remember making those.... sleep curing?

 

[brainsausage]

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

 

[mhlee]

I don't remember making those.... sleep curing?

The world would be a much better place if more people suffered from this.

 

[eto]

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.

 

[tkern]

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.

 

[brainsausage]

Yup, definitely stopping over at your place next time I'm in the northeast.