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Home Made Sausage, Cured, and Smoked Meats

Discussion in 'Social Life, Food & Drink, Travel' started by Piobaire, Nov 7, 2009.

  1. Piobaire

    Piobaire Senior member

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    The thing with sausage making is that your attention to detail, every little fucking one, is wildly important. Nailing 99% of the details but missing out on that tiny little piece could blow your entire sausage.

    And no, there's no chance you'd taste my foie by the time you came lol. That's at the hot apps station now, and garde manger when it's torchon. Garde Manger might be a station I could run in 6 months, but hot apps is one of the higher spots in our brigade, so it'd be at least a year before I got there.

    BTW, as always, I'm loving your beef sticks.


    I am happy you are enjoying the pictures of my beef stick. I hope to have one in your mouth at some point.

    So, come Cyrus, it's caviar or nothing from Kyle for me?
     
  2. kwilkinson

    kwilkinson Senior member

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    I am happy you are enjoying the pictures of my beef stick. I hope to have one in your mouth at some point.
    [​IMG]

    At this point, it looks like I may still be on prep at that point. Which fucking BLOWS but I am patiently biding my time and trying to get better every day and put in the facetime with the chefs. If I am in fact still working prep, I'll make sure I stay through service that night and at least prepare your first and second courses, given that we aren't all in the shits. Usually when I stay, I'm allowed to run the station for the first seating, so I should be able to at least do something.
     
  3. Piobaire

    Piobaire Senior member

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    [​IMG]


    At this point, it looks like I may still be on prep at that point. Which fucking BLOWS but I am patiently biding my time and trying to get better every day and put in the facetime with the chefs. If I am in fact still working prep, I'll make sure I stay through service that night and at least prepare your first and second courses, given that we aren't all in the shits. Usually when I stay, I'm allowed to run the station for the first seating, so I should be able to at least do something.


    Seating at 7. Is that first or between first and second?
     
  4. kwilkinson

    kwilkinson Senior member

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    Seating at 7. Is that first or between first and second?
    Late in the first. Either way, I'll make sure I at least make all 4 of your party's first two courses.
     
  5. Piobaire

    Piobaire Senior member

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    Late in the first. Either way, I'll make sure I at least make all 4 of your party's first two courses.

    Noice!

    Should I bring your bottles to Cyrus are you going to meet up with us for a drink somewhere else?
     
  6. kwilkinson

    kwilkinson Senior member

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    Oh shit, I forgot about that. I had planned to meet you guys at the hotel for a drink beforehand. Well, whatever happens happens. Don't bring them to Cyrus. We'll work something out fo shizzles.
     
  7. Piobaire

    Piobaire Senior member

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    Oh shit, I forgot about that. I had planned to meet you guys at the hotel for a drink beforehand. Well, whatever happens happens. Don't bring them to Cyrus. We'll work something out fo shizzles.

    We're just chilling around the town on Sunday. Can meet up any time that day. Want to be ready for that tasting menu + grand pairings.
     
  8. gnatty8

    gnatty8 Senior member

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    This threak is seriously making me consider going over to the dark side, vegetarianism that is.. [​IMG]
     
  9. Piobaire

    Piobaire Senior member

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    This threak is seriously making me consider going over to the dark side, vegetarianism that is.. [​IMG]

    You don't like it, the beef stick in your mouth?
     
  10. gnatty8

    gnatty8 Senior member

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    You don't like it, the beef stick in your mouth?

    [​IMG]
     
  11. Piobaire

    Piobaire Senior member

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    Taking a break from it, the sausage.

    In a few weeks, I'll be doing either a smoked salami or a pate. Leaning towards the pate.
     
  12. GQgeek

    GQgeek Senior member

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    Taking a break from it, the sausage.

    In a few weeks, I'll be doing either a smoked salami or a pate. Leaning towards the pate.


    You like smoking, the, salami?
     
  13. Piobaire

    Piobaire Senior member

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    You like smoking, the, salami?

    I like it more, the pate.
     
  14. Mark from Plano

    Mark from Plano Senior member

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  15. Cavalier

    Cavalier Senior member

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    Awesome thread; this is something I will be doing when I get older with out a doubt. I remember my father making sausages and taking me to a Chicago south side butcher to pick up supplies [​IMG]
     
  16. Piobaire

    Piobaire Senior member

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    MMMmmmmmmm

    Awesome thread; this is something I will be doing when I get older with out a doubt. I remember my father making sausages and taking me to a Chicago south side butcher to pick up supplies [​IMG]

    Glad you two enjoyed the thread. No new product for a few weeks, but will continue to poast pics as I try new stuff.
     
  17. edmorel

    edmorel Senior member Dubiously Honored

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    Glad you two enjoyed the thread. No new product for a few weeks, but will continue to poast pics as I try new stuff.

    Piobaire's sausage lovers:

    Kwilkinson
    Connemara
    Mark from Plano
    Cavalier
     
  18. Piobaire

    Piobaire Senior member

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    Piobaire's sausage lovers:
    edmorel
    edmorel
    edmorel
    Kwilkinson
    Connemara
    Mark from Plano
    Cavalier
    edmorel
    edmorel

    and

    edmorel


    Indeed!
     
  19. gomestar

    gomestar Senior member

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    I could go for some sausage tonight. I'm still a fran of grilled sausage on a fresh grilled roll with sauteed peppers and onions.
     
  20. SantosLHalper

    SantosLHalper Senior member

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    Awesome sausages. I've been meaning to try the mortadella recipe.

    The Ruhlman book is excellent - I would also recommend the seafood sausages that he includes in there, which are pretty versatile for adding other seafood elements.

    I've also had good luck with the Aidells book. It's substantially less technical than Charcuterie but there is a wider variety of recipes and some interesting ones, such as a Thai poultry sausage.

    Makes me want to break out the smoker and make some andouille.
     

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