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bone a trotter if you dare.....
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All I know is that the first time I wanted to fill a trotter, I couldn't find this video on the internet. Go and check out the video recipes.
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Feb. 21---I'm not a blogger, sorry folks here is my non sequitorious rambling of what I have going.........Genoa Salami, smoked beef tongue, country liver pate, Elk salami, pork coppa, duck confit, peperone. I have a smattering of penecilium mold that occurs naturally. the latest to emerge from the curing chamber is some genoa salami (recipe under jan15)
I have just put in some coppa using the percentages from the molinari guy
2780 g pork from 2 pork butt coppa part
104 g salt
35 g white pepper
1.5g clove
1.5g cinnamon
7g cure salt #2
4 bay leaves, crushed
2 dozen juniper berries, crushed
Mixed the cure ingredients and massaged into the pork. threw it all into a ziplock and will leave it in the fridge for 10-15 days and then into the curing chamber till we lose 35% moisture. visit the charcuterie guys site to see a more comprehensive description.
mi
WHAT: Online cooking classes, video demonstrations of dishes that we don't always get to make. Eel, trotters, charcuterie, offal, meurettes, sausages, serious shit etc. For the professional, just a head start or a heads up with tips and grips. For the enthusiast, a glimpse into the workings of the professional mind and mindset.
WHO: We are all working line grunts with a little spare creativity and an urge to share. We all work in and around the san francisco bay area, home to some the best restaurants in the world. There is sooo much to learn. A lifetimes worth and more. So here's a chance to poach my little bit of learning. Do you know how to make pied de cochon farcis ala Pierre Koffman?
Help yourself to the videos with recipes, just click the link below
*Stuffed Quail w/Medjool Dates
*Pieds de Cochon Farcis (stuffed Trotter)
"At the end of the day, it's just food isn't it? Just food."
Marco Pierre White
who titled the recipe section of his first book: Food of the Gods
its a dazzling book
white heat
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