Content about Dried meat
August 22, 2011
Saving andouille from the supermarket.
This didn't start off as a gumbo mission, though I did end up there (more to come on that front soon.) No, the saga began simply: about three weeks ago I needed andouille for a Dinner Tonight. All I could find at the grocery store was a product that claimed to be the right stuff, but had all the character of cheap bologna and about as much spice as, well, cheap bologna. I was angry.
Then I drank too much whiskey and started to dream...
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January 25, 2011
Saucisson sec stuffed and ready to be linked and hung. Dried sausage here we come!
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April 14, 2010
The brief, wondrous history of a Chicago sandwich.
A few weeks ago, a mad group of seven men took part in the great Chicago Italian Sub Tour of 2010. We visited six places, ate way more than we should have, and came away with the pretty definite conclusion that J.P. Graziano served the best Italian sub of the day. They used the best bread, and paid the most attention to each individual element of the sandwich. Oddly though, mixed in with all the Italian subs was one oddball sandwich that we...
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March 10, 2010
Which Italian deli in Chicago makes the best subs?
We assembled at 11 a.m., seven hungry men, at J. P. Graziano's. This unadorned storefront in the restaurant supply district of Chicago's West Loop seemed like an odd place to begin a journey to find the best Italian sub in Chicago. The shop's exterior had no tell-tale signals that it made sandwiches--just a sign stating their business as wholesale importers. The interior contained no vine covered trellises or...
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May 13, 2009
How to pickle brisket.
I was standing in the meat section of my local Korean grocery store (the excellent Joong Boo Market) with fellow food blogger Brian, from the Daily Ikura. He was talking me through his favorite Korean dishes and ingredients, and I was loving it. We were discussing uses of red bean paste, which ramen was worth its price, and whether some brands of soy sauce were really so good you could sip them. Then I picked up a hunk of...
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March 25, 2009
Blake discovers South African dried beef.
By Blake Royer Here in Estonia there is a word,...
Here in Estonia there is a word, kevadväsimus, that translates as "spring fatigue." It's the expression that refers to a grim mood that seizes us all when the sun has come out and the days are growing longer yet all other signs still point to winter. We know the weather will improve, but it's that sliver of hope that makes it now harder to endure. For...
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November 30, 2008
A baby step towards making salami.
It's similar in appearance and texture, and has that unmistakable salty tang of cured meat. I'm surprised it never occurred to me before, but the idea is simple. Pork tenderloin, which is already in a convenient salami-like shape perfect for slicing, makes a perfect dry-curing project.
There is already one traditional cured meat called Lonzino, Italian, which is made not from the tenderloin but the regular boneless...
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The other Italian bacon.
It took me almost a month and calls to half the butchers in New York before I could get my hands on a pair of pig jowls. Here’s the problem: they want you to order the whole head. And while I had a wonderful time watching pot-roasted pig heads go ferrying by my table at the Spotted Pig, when it was under the tutelage of British chef Fergus Henderson, the thought of lugging a 40 pound hunk of decapitation around the city...
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November 28, 2007
A results of a simple dry-cured meat project revealed
About ten days after I hung a salt-cured duck breast in the vestibule of my garden apartment, wrapped in cheesecloth and suspended by kitchen string in a little tent of wooden dowel rods, I retrieved it, unwrapped it, and laid it on a cutting board in my kitchen. It was my first attempt at curing, my Duck Prosciutto.
The flesh had taken on a dark red, almost black color on the outside, and the fat had become yellowed. The...
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All content copyright Nick Kindelsperger and Blake Royer.
