by Ayden | Jul 19, 2017 | Peter's blog, Uncategorized
I was at the markets on a Saturday morning as is my want. Everyone else was at home asleep, as is their want. I was in the meat and fish section but as is often the case I really did not know what I was looking for. It was a long weekend so I decided that I had time...
by Ayden | Jul 5, 2017 | Peter's blog, Uncategorized
I have made bottarga with success using trevally roe. The thin lipped female grey mullet having escaped me in recent times. The process is not difficult, follow the steps on p. 274 of A Charcuterie Diary. Start with a nice large fresh roe (trevally, flathead or tuna;...
by Ayden | Jun 21, 2017 | Peter's blog, Uncategorized
If you do not want to cure a whole leg of prosciutto, break down the legs into small pieces and make culatello, fiocco or noix de jambon (p. 104 of A Charcuterie Diary). Here are culattello and fiocco prior to dry curing. Culatello (left) is the larger muscle group...
by Ayden | Jun 7, 2017 | Peter's blog
Murray rang me to say that he had shot a kangaroo. Well, a few kangaroos actually. I do not know what the kangaroos did to serve that. However, Murray used to be a cop so I guess he needs no encouragement nor excuse. As long as they weren’t shooting back, that was...
by Ayden | Jun 2, 2017 | Peter's blog
Bacon is really easy to make. Trust me on this. Buy some pork belly, cure it for seven days. That is all. Neither more nor less. Now it is ready to use, but for better results smoke it. Again, trust is important. The details are on p. 174 of A Charcuterie Diary. Here...
