CHARCUTEPALOOZA CHALLENGE #6: THIS LITTLE PIGGY AVOIDED THE GRINDER (THIS TIME)
Charcutepalooza’s June challenge brings us to stuffing. Which, if you’re used to making encased sausages, shouldn’t be that much of a challenge. But for myself, the stickier part of the assignment was to build a poultry forcemeat to stuff into it. In other words, a bird sausage. Now, I realize that chicken sausages ...
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DUCK PROSCIUTTO AND THE GRAND PLAN: REASSEMBLING ONE DUCK INTO ONE MEAL. OR, FRANKENDUCK: THE RESSURECTION. OR. SON OF FRANKENDUCK: THE LIQUID BONES.
So my last post was part of the 1st challenge for Charcutepalooza, at least the duck prosciutto part of it (as is this one). After feeling pretty good about dissecting the critter, I said something along the lines of “Meat plus salt equals good.” Which I probably should have worded more thoroughly, something like ...
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DUCK PROSCIUTTO, OR MORE ACCURATELY, COMPLETE UTILITY OF A DUCK WITH the DELICIOUS BREASTS GOING TO MAKE DUCK PROSCIUTTO
I learned to cook from my grandfather. He had one often spoken but informal rule: don’t be a dumb sonofabitch. It tended to go something like this, “Don’t be a dumb sonofabitch and let that sauce stick.” Or “Don’t be a dumb sonofabitch and cut yourself, that knife’s goddamn sharp.” Or “Don’t be a ...
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