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Home Made Sausage, Cured, and Smoked Meats - Page 13

post #181 of 1023
Pio - As the acknowledged Sausage King of SF, I'm interested to know your thoughts (if any) on 'nduja - 'the red nutella', it's a soft, crazy spicy Calabrian sausage that kind fo melts away as you cook it (like anchvoy filets). Used some for this pasta sauce last night w/ broccoli rabe - different, but good!

http://www.nytimes.com/2009/12/23/di...sausage&st=cse
post #182 of 1023
Thread Starter 
Quote:
Originally Posted by romafan View Post
Pio - As the acknowledged Sausage King of SF, I'm interested to know your thoughts (if any) on 'nduja - 'the red nutella', it's a soft, crazy spicy Calabrian sausage that kind fo melts away as you cook it (like anchvoy filets). Used some for this pasta sauce last night w/ broccoli rabe - different, but good!

http://www.nytimes.com/2009/12/23/di...sausage&st=cse

Nice write up and more than I've ever read/heard about it in one place. I've never tried it, have heard about it before, and I am dying to try some. It sort of reminds me of French rillettes, as they are spreadable too, but the rillettes are basically spreadable confit whereas this is spreadable dry cured pork. That stuff just sounds awesome and I would love to try some. I think I could sort of combine some methods and come up with something like this, but it would not be the real thing, as I'd use a product called "Fermento" vs. dry aging and letting the bugs do the work.
post #183 of 1023
hey pio, did you know that kent wang is deep into cured meats? i think more as a consumer than a producer, but he might be willing to exchange a pocket square for some sausage.
post #184 of 1023
Quote:
Originally Posted by foodguy View Post
hey pio, did you know that kent wang is deep into cured meats? i think more as a consumer than a producer, but he might be willing to exchange a pocket square for some sausage.

The Wangster, FTW! Such is the SF economy. Better than the jailhouse economy, I guess. All Pio could get for his sausage is a pack of smokes....
post #185 of 1023
Thread Starter 
I'm a little loathe to ship my stuff. If Kent were in the same city, I'd trade him an entire batch for some squares. I'm just nervous about letting home made food stuffs get shipped.
post #186 of 1023
Quote:
Originally Posted by Piobaire View Post
I'm a little loathe to ship my stuff. If Kent were in the same city, I'd trade him an entire batch for some squares. I'm just nervous about letting home made food stuffs get shipped.

Why? You have a vacuum packer and ice packs. Trust me, it's the same exact way that restaurants get stuff through the mail.
post #187 of 1023
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
Why? You have a vacuum packer and ice packs. Trust me, it's the same exact way that restaurants get stuff through the mail.

I'm an artiste. I have quirks.
post #188 of 1023
post #189 of 1023
Quote:
Originally Posted by foodguy View Post
hey pio, did you know that kent wang is deep into cured meats? i think more as a consumer than a producer, but he might be willing to exchange a pocket square for some sausage.

Quote:
Originally Posted by romafan View Post
The Wangster, FTW! Such is the SF economy. Better than the jailhouse economy, I guess. All Pio could get for his sausage is a pack of smokes....

That's gold!

Quote:
Originally Posted by Piobaire View Post
I'm a little loathe to ship my stuff. If Kent were in the same city, I'd trade him an entire batch for some squares. I'm just nervous about letting home made food stuffs get shipped.

Quote:
Originally Posted by kwilkinson View Post
Why? You have a vacuum packer and ice packs. Trust me, it's the same exact way that restaurants get stuff through the mail.

Where's Big Ed when you need him?
post #190 of 1023
Thread Starter 
Pork belly confit on Saturday. We just had an extremely awesome Asian market open and they have a great selection of fresh pork bellies. I picked a meaty one, as this shall be poached in pork fat. It's getting sliced and put into a cure and covered with wine tomorrow, then cooked on Saturday. Of course, Ruhlman's recipe.

post #191 of 1023
When the BLT was on the menu, it would get cooked sous vide in pork fat.
Then, the scraps were left over for family. I would usually deep fry the pieces and have a really spicy Asian-style (although I hate the phrase Asian-style) sauce. Imagine it--- 2 inch square chunks of pork confit getting deep fried until crisp. Shit was incredible. If you ate more than one piece though, you would probably have a heart attack by the end of your shift.
post #192 of 1023
This thread is like midget wrestling: I cannot look away
post #193 of 1023
Quote:
Originally Posted by kwilkinson View Post
When the BLT was on the menu, it would get cooked sous vide in pork fat. Then, the scraps were left over for family. I would usually deep fry the pieces and have a really spicy Asian-style (although I hate the phrase Asian-style) sauce. Imagine it--- 2 inch square chunks of pork confit getting deep fried until crisp. Shit was incredible. If you ate more than one piece though, you would probably have a heart attack by the end of your shift.
Dude, just name the major ingredients that went into the dish. If we don't already know what they are, Google is but a click away. "Asian-style" makes me think of PF Chang.
post #194 of 1023
Quote:
Originally Posted by kwilkinson View Post
When the BLT was on the menu, it would get cooked sous vide in pork fat.
Then, the scraps were left over for family. I would usually deep fry the pieces and have a really spicy Asian-style (although I hate the phrase Asian-style) sauce. Imagine it--- 2 inch square chunks of pork confit getting deep fried until crisp. Shit was incredible. If you ate more than one piece though, you would probably have a heart attack by the end of your shift.

my favorite neighborhood Thai restaurant does a salad with LOTS of finely chopped crisp pork skin, with lime, ginger, basil and rice powder. unbelievable and its like $7 for a huge portion.
post #195 of 1023
Quote:
Originally Posted by DarkNWorn View Post
Dude, just name the major ingredients that went into the dish. If we don't already know what they are, Google is but a click away. "Asian-style" makes me think of PF Chang.

makes me think of foo.
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