We love jambalaya, almost a staple in our household.Cheap plentiful home brined & smoked ham = Massive Paul Prudhome style "tasso" & chicken jambalaya.
We love jambalaya, almost a staple in our household.Cheap plentiful home brined & smoked ham = Massive Paul Prudhome style "tasso" & chicken jambalaya.
@big_adventure are you gonna put the leftovers in...the frieza?
Not pretty, but very, very tasty. Demi-glace:
View attachment 122046
Simmered for 20 hours. Then reduced to about half volume in another two hours or so.How long was your reduction?
Fresh green olives. Yes, they really have that colour.
View attachment 122055
Curing in a 2.2% sodium hydroxide solution for 16 hours.
View attachment 122057
Final product after leeching out the lye and curing in 4% salt brine for another week. The final brine is 3 parts vinegar, 17 parts 5% salt brine, and a few pickling spices.
View attachment 122059
This looks gorgeous!Bún thịt nướng
This looks gorgeous!
I'm intrigued by the sausage. Very pretty! Looks a bit like Lup Chong, but with a finer texture. Does it taste the same?
Do you know the the name and/or where to source it?
Thank you for the very detailed explanation! So, I think I have eaten this before, as meat balls on skewers at Vietnamese take-away stalls. The meat is definitely pork, and it has quite a sweet flavour to it, and it does contain a lot of fat, with a fairly soft and and fine texture. I suspect that this is what you might be describing?
I'll have a look around for this. I might try and chat to some of those take-away food stalls owners. There might well be one who can point me at a supplier.
Thanks again for the info!
Nothing beats homemade salsa:
View attachment 122153
Made from grilled tomatoes, red onion, green jalapeños, garlic. In a foodprocessor with cilantro, lemonjuice, some cayennepepper and cumin, pepper and salt.
Great with tortilla chips, nacho's, fajita's or any other mexican dish.
My immediate thought, just looking at it, was, Man, that looks like it would be good on some cod.
Found a recipe here. Doesn’t look like rocket science. The only unusual ingredient is annatto seed. If I can’t find that at my Asian supermarket, it’s readily available via mail order.You can always try and make it yourself and use a much more leaner mince if the fattiness is a concern. I am sure you can find the ingredients for the seasoning/marinade at the local Asian grocery.
Also used in Mexican cuisine, you might look there as well. One of the ingredients in Al Pastor, a favorite of mine.Found a recipe here. Doesn’t look like rocket science. The only unusual ingredient is annatto seed. If I can’t find that at my Asian supermarket, it’s readily available via mail order.
Will give this a try soon
Enter your email address to join: