With the arrival of the pink salt (as well as two packages of casings, one beef and one pork, in anticipation of a future sausage challenge), I was faced with this question: Corned Beef Brisket or Corned Beef Tongue. The brisket was an appropriate choice, given an impending St. Patrick’s Day, but the tongue… memories of the best meal of my life, and the worst meal of my life. Seems like I have to try it to see if I can…
I think my family is really enjoying Charcutepalooza! They are eating quite well as I hole myself up in the kitchen, not just curing meat, but baking breads and experimenting with desserts to go along with the meals that feature the meat of the moment. Last month, for the bacon and pancetta chapter of Charcutepalooza, because not many retailers stock it here in Orange County (I guess the Real Housewives don’t cure their own, eh?) ,and because I was on a…
As anyone who read my bacon blog knows, I was a bit frenetic at the beginning of this challange, flying through the bacon curing process with little creative input. Even my final production of a Bacon, Lettuce, Avocado and Tomato sandwich was to say the least, uninspired. I hoped to do better with this one, taking a deep breath after placing the bacon belly in the refrigerator. Not yet a true believer in the magical process since, at this point,…
Sunday, Jan. 30, 9:15 A.M.: scanning Facebook, I notice a post from a food friend in Santa Cruz- She’s taking part in a cook-and-blog event called Charcutepalooza. 9:16 A.M.: click the link to find out what Charcutepalooza is. Joy and excitement- it’s an excuse to buy Ruhlman’s ( oh how I love him) book, Charcuterie, and play with pork and other things! Always wanting to make things myself, my only venture into charcuterie was a stab at chorizo after a trip to…