Currently viewing the tag: "sausage"
Every once in awhile I get these random cravings for things that I rarely eat. Take this jambalaya for instance. I’ve had jambalaya less than a handful of times and really don’t have any particularly memorable jambalaya experiences that I can refer. Honestly, I can’t tell you where exactly I had it or who […]
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 […]
My quest to “make things with chorizo” continues. The most recent Charcutepalooza Challenge was all about making sausage meat and I went the chorizo route. As mentioned in that post, I made chorizo tacos but of course have another pound or two of chorizo to use up so I’ve been […]
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 is the follow-up to my pasta-making experience. All I have to say is oy!
I figured I’d use my fresh pasta in a recipe designed specifically for fresh pasta. Of course my buddy/food crush Mario Batali divides his pasta recipes between dried and fresh. Easy enough. After skimming through I […]
(From the NY Times)
I love Wednesday. I know it’s hump day but it’s so easy to get over the “hump” when all of the newspapers have their food sections! Out of habit I always check the NY Times Dining Section first. I love my weekly dose of Bittman. I enjoy […]
I made something with broccoli rabe a few nights ago and wanted a way to finish the bunch without resorting to just steaming it or sauteeing it with olive oil and garlic. One pasta dish that I tend to gravitate towards at an Italian restaurant is Orecchitte with […]
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