Tag Archives: charcutepalooza

Cut and Dried (Charcutepalooza Slight Return)

When we last visited the Cabinet of Doctor Charcuterie, I still had bresaola and lonzino curing in it that were not quite ready to eat. By Saturday, ten days later, however, they had both lost 35 percent of their weight … Continue reading

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Duck, Duck, Goose (Charcutepalooza Challenge 12)

Much to my surprise, my last Charcutepalooza post was selected by Food 52 as one of the ten best posts for the November challenge. I’m honored that my chronicles of near disaster were considered worthy of their attention. I had … Continue reading

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The Cabinet of Doctor Charcuterie (Charcutepalooza Challenge 11)

The November Charcutepalooza challenge was about curing, which included my old nemesis – salami – as an apprentice challenge. When I saw that lardo – which I had made¬†successfully the first time I tried – was an advanced challenge, I … Continue reading

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On a Roll (Charcutepalooza Challenge 10)

These Charcutepalooza challenges can be frustrating at times, mostly because of their timing. More often than not, I have already made something using the technique of the month, just not within the month required by the challenge. In the case … Continue reading

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Hello Pork Pie Fat (Charcutepalooza Challenge 9)

I discovered meat pies on the family trip to London two years ago. Our visit to the Tower of London included lunch, and, in the spirit of the adventure, I ordered a beef and ale pie. It was a pastry … Continue reading

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Head Over Heels (Charcutepalooza Challenge 8)

I returned from the Chicago trip with the nagging feeling I had forgotten something. As frequently happens when I’m trying to retrieve information out of long-term storage, the elusive memory revealed itself to me at three in the morning: You … Continue reading

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No Salami For Me

Today I received a comment from Matt, one of the judges of the Charcutepalooza competition. It was a follow-up to yesterday’s post about my salami-making adventure, which I am reposting here: I would highly suggest against drying salami at 75F. … Continue reading

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Ah, Salami, I Like ’em

Since writing this post, I have been advised about some important food safety issues concerning the temperature at which I cured the salami. Please read Matt’s comment below, or this post. Forces conspired against me, intent on foiling my latest … Continue reading

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Better than Baloney (Charcutepalooza Challenge 7)

If you are a regular reader of this blog, it may surprise you to learn that I was a very picky eater as a kid. Bag lunches rotated through peanut butter sandwiches, jelly sandwiches (but never PB & J), an … Continue reading

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Duck Variations: Duck Sausage with Cranberries, Sage, and Port (Charcutepalooza Challenge 6)

As promised in a previous post, I made duck sausage to complete the June Charcutepalooza Challenge. My local gourmet provisioner makes an excellent duck sausage with cherries, which, along with mushroom risotto, was a favorite food of a certain two-year-old … Continue reading

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