Home Made Sausage, Cured, and Smoked Meats

[Piobaire]

Originally Posted by kwilkinson

The thing with sausage making is that your attention to detail, every little ******* 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?

 

[kwilkinson]

Originally Posted by Piobaire

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?

At this point, it looks like I may still be on prep at that point. Which ******* 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 *****. 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.

 

[Piobaire]

Originally Posted by kwilkinson

At this point, it looks like I may still be on prep at that point. Which ******* 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 *****. 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?

 

[kwilkinson]

Originally Posted by Piobaire

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.

 

[Piobaire]

Originally Posted by kwilkinson

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?

 

[kwilkinson]

Oh ****, 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.

 

[Piobaire]

Originally Posted by kwilkinson

Oh ****, 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.

 

[gnatty8]

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

 

[Piobaire]

Originally Posted by gnatty8

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

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

 

[gnatty8]

Originally Posted by Piobaire

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

 

[Piobaire]

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.

 

[GQgeek]

Originally Posted by Piobaire

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?

 

[Piobaire]

Originally Posted by GQgeek

You like smoking, the, salami?

I like it more, the pate.

 

[Mark from Plano]

MMMmmmmmmm

 

[Cavalier]

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