Speaking of botulism (and who doesn't?), I was thinking of curing some meats this coming fall, and I'm on the look-out for pink salt, i.e. sodium nitrite (or nitrate), which should prevent that nasty little side-effect. Any idea where I could get some? And I've got to try this recipe. I heard that they were going to stop making the rings, however.
I've no idea where you'd get it in Montreal--you might try the butchers at Bifteque--but a cursory online look only came up with http://morton.elsstore.com/view/category/178-meat-curing/
They have something called "Tenderquick" which might be a euphemism for Sodium Nitrate.
Wow, preserving meat . . . that's one step above what I'm willing to try.
Oh, and the dill pickle recipe is as good as it sounds. I still haven't worked out exactly how much salt to use but it's between a sixth and an eighth of a cup. You'll just have to try it and see what your tastes are.
Well, I just got the "Charcuterie" book, by Michael Ruhlman. Good cookbook author, but his other writing... There seem to be some straightforward recipes in there, so I'll stick to those. I mean, how could you turn down homemade bacon/lardons?
I hate those things, but they keep away the spamsuckers. I think you get a shorter one if you just enter the wrong one the first time. Try it! It could become a hobby.
Yes, I wanted to get "Charcuterie . . ." Instead I bought one of his "Chef" books and was mightily disappointed. He writes like a sophomore and tends to ramble, quite a bit like a blog, which is a better showcase for his talents.
And both you guys, try this recipe! If you know me, I don't mess around. I only post a recipe if it's been tried and tested at least a half-dozen times. I can't tell you how many "book-written" recipes have been massive disappointments.
I think I must have posted on six pickle-making forums and consulted at least three pickling books before I distilled it down to this recipe.
Wednesday is tasting day--I'll report back if they're stellar (which I'm sure they will be.)
Yeah, never buy his "Chef" books. I made that mistake as well. It's first-year English lit writing at best. Now I know what colour every chef's hair was, how they dress, etc. Oh, and did you know he's friends with Bourdain? Well, he is and he'll tell you so every chance he gets. But then again, his cookbooks are really good (French Laundry, Bouchon, and Charcuterie).
Yeah, and Bourdain obviously loves trumpeting his loud horn every chance he gets on Ruhlman's blog. I guess it's his way of evading responsibility from publishing it on his own blog. Must admit it's highly amusing, but Ruhlman's own writing definitely needs work.
hello, looking for a recipe similar to what my friend lost. this looks great. hope he will try it. will sure let you know. i skimmed thru quickly, but will be back. my guess is that you are a chef. sure hope you're not wearing latex gloves with your food prep. latexallergiccanalgalsal
Speaking of botulism (and who doesn't?), I was thinking of curing some meats this coming fall, and I'm on the look-out for pink salt, i.e. sodium nitrite (or nitrate), which should prevent that nasty little side-effect.
ReplyDeleteAny idea where I could get some?
And I've got to try this recipe. I heard that they were going to stop making the rings, however.
Michel,
ReplyDeleteI've no idea where you'd get it in Montreal--you might try the butchers at Bifteque--but a cursory online look only came up with http://morton.elsstore.com/view/category/178-meat-curing/
They have something called "Tenderquick" which might be a euphemism for Sodium Nitrate.
Wow, preserving meat . . . that's one step above what I'm willing to try.
Oh, and the dill pickle recipe is as good as it sounds. I still haven't worked out exactly how much salt to use but it's between a sixth and an eighth of a cup. You'll just have to try it and see what your tastes are.
--N
Well, I just got the "Charcuterie" book, by Michael Ruhlman. Good cookbook author, but his other writing...
ReplyDeleteThere seem to be some straightforward recipes in there, so I'll stick to those. I mean, how could you turn down homemade bacon/lardons?
Yum--these look great.
ReplyDeleteThere's a pickle guy who sells at a local greenmarket who makes great pickles. I'll probably stick with him through the season, because I'm lazy.
BTW, your word verification thingee is "htamwxdk." That's way too long.
Jim,
ReplyDeleteI hate those things, but they keep away the spamsuckers. I think you get a shorter one if you just enter the wrong one the first time. Try it! It could become a hobby.
Michel,
ReplyDeleteYes, I wanted to get "Charcuterie . . ." Instead I bought one of his "Chef" books and was mightily disappointed. He writes like a sophomore and tends to ramble, quite a bit like a blog, which is a better showcase for his talents.
And both you guys, try this recipe! If you know me, I don't mess around. I only post a recipe if it's been tried and tested at least a half-dozen times. I can't tell you how many "book-written" recipes have been massive disappointments.
ReplyDeleteI think I must have posted on six pickle-making forums and consulted at least three pickling books before I distilled it down to this recipe.
Wednesday is tasting day--I'll report back if they're stellar (which I'm sure they will be.)
Hmm. Wish I had a go-to pickle guy.
Tasted them today . . . they're great, but perhaps I'd add about a quarter cup more vinegar next time.
ReplyDeleteBut they still kick ass on store-bought.
Yeah, never buy his "Chef" books. I made that mistake as well.
ReplyDeleteIt's first-year English lit writing at best. Now I know what colour every chef's hair was, how they dress, etc.
Oh, and did you know he's friends with Bourdain? Well, he is and he'll tell you so every chance he gets.
But then again, his cookbooks are really good (French Laundry, Bouchon, and Charcuterie).
Yeah, and Bourdain obviously loves trumpeting his loud horn every chance he gets on Ruhlman's blog. I guess it's his way of evading responsibility from publishing it on his own blog. Must admit it's highly amusing, but Ruhlman's own writing definitely needs work.
ReplyDeleteI will check out Charcuterie, however . . .
hello, looking for a recipe similar to what my friend lost. this looks great. hope he will try it. will sure let you know.
ReplyDeletei skimmed thru quickly, but will be back. my guess is that you are a chef. sure hope you're not wearing latex gloves with your food prep.
latexallergiccanalgalsal
I'm not a chef, but I play one on the Internet . . .
ReplyDeleteOne word: Fuck you.
ReplyDeleteThree words: Fuck you.
ReplyDelete