Currently viewing the tag: "charcutepalooza"
I took a little break from Charcutepalooza over the past two months. August’s challenge involved making a terrine, headcheese, trotters or mouselline, none of which I found particularly appealing. September was all about making various types of pâtés, some en crôute. These options were a bit more exciting to me […]
Ever since I bought Michael Ruhlman and Brian Polcyn’s and started flipping through it I knew that some point I would have to make my own hot dogs. So imagine how pumped I was when this month’s Charcutepalooza was announced and it was all about blending meats […]
On a good day I can be a bit obsessed with food magazines. I’ve been reading them for years but my obsession really kicked into gear when I moved to NYC for school and subscriptions became SO CHEAP. If you try to subscribe for most magazines from Canada prices are about […]
Alas! The Charcutepalooza challenge I’ve been waiting for: Sausage-making.
When I first set out to do Charcutepalooza one of the things I was most looking forward to doing was making sausage. Making sausage just seemed so… hardcore. I mean you need a grinder, a sausage stuffer, all kinds of meat […]
Last month’s Charcutepalooza Challenge was all about making sausages (sans casings). I decided to make chorizo because I love to get my Mexican cooking on. Of course when I think of Mexican food I think of Rick Bayless so I turned to him for some inspiration.
I kind of […]
For this month’s Charcutepalooza challenge we inch our way closer to making sausage by exploring the world of grinding. And yes, I feel slightly dirty typing the word “grinding” repeatedly (I’m secretly a 13 year-old boy).
Now grinding isn’t new to me. I broke out my grinder a few […]
This month’s Charcutepalooza challenge was all about hot smoking. The apprentice challenge was to hot smoke salmon while the charcuterie challenge was to hot smoke either a pork loin or a pork shoulder.
When I first read smoked salmon I was super excited because I LOVE smoked salmon. After doing […]
Oh how I love Charcutepalooza! While I didn’t have to challenge myself with last month’s theme (as posted here) this month’s challenge definitely made me bring it. This month was all about brining. The Apprentice Challenge (which I skipped) involved brining a whole chicken or pork chop. I decided […]
Many of you are probably wondering what the heck Charcutepalooza is. I’ll start at the beginning.
When I put together my 2011 food goals, one of my goals was to experiment with charcuterie (sausages, ham, pâtés, and other cooked or processed meat foods). Not necessarily just eating them but making […]
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