February 25th, 2008
This weekend we made things.
Saturday we made Ricotta and Mozzarella.
We MADE CHEESE! It was way cool.
prosicated made Pizza dough as well, then we made Pizza. Then we ated it.
Sunday we made sausage. Meats of evil!
And oh my goodness, homemade sausage with fresh grated ginger and minced sage in it is like the tastiest sausage ever. I'm so looking forward to making more interesting stuffs now that we get the technique, but in the meantime we've got 2+ lbs of awesome sausage chillin in the freezer until we want it. (Not stuffed, just loose breakfast sausage. Stuffing will be the next new endeavor.)
Yay yummy foods!
(Oh, and also put up Duck Breast in salt for to make duck prosciutto, and went to Russo's in Watertown for the first time.)
(Oh! And a ridiculously yummy cocktail of luxury, with saffron-cardamom bitters (homemade), sherry, and elderflower liqueur. Yum.)
I think you should invite me over and feed me meat products that you have made.
So... ah nevermind. too easy. ^_^
Yes, yes we should.
I'm canonically always interested in the kosher meats, but I don't believe you have those in your residence.
that sounds amazing. the only thing I don't like about prosciutto is that it tastes like pig. :-)
If all geos well, AND we can prevent ourselves from eating it all, we'll totally share. ^_^
|Date:||February 25th, 2008 04:27 pm (UTC)|| |
girasol == the new awesome :)
i finished off our sherry and elderflower last night, feeding them to beah
-- i need to buy more booze!
yeah, it's pretty impressive.
|Date:||February 25th, 2008 04:37 pm (UTC)|| |
i am jealous of your sausage and cheese. i wanna play when you stuff things!
|Date:||February 25th, 2008 04:54 pm (UTC)|| |
Elderflower is the best thing EVER. And fresh sausage? I drool copiously now. Your house is like the Land of Oz for food. :)
No, pork sausage actually. ^_^
Yeah, Russo's is awesome. I've been pretty happy with the cool places I've found out in my neck of the woods.
That place is awesome! Definitely crowded on weekends though. Yeesh.
Holy crap yeah. If you get there early on the weekend it's OK, but after 10 o'clock or so they are jammed. It's not quite as bad if you can make it in there before they close during the week. I went around 6:30 awhile back and it wasn't too bad.
Peter just bought a sausage stuffer, but I don't have a grinder yet.
We can share?
I don't see why not!
Our grinder is the kitchenaid attachment.
It worked pretty well overall, but it started getting warm after about 2 lbs of grinding and we had to stop and refreeze it for 45 minutes to rechill. Might be that our meat wasn't cold enough, but the screw was definitely warm to the touch. I imagine a hand-crank one would stay colder overall and thus be faster in the end due to less downtime.
I was thinking of getting the grinder attachment to my Kitchen-aid. Good to know that a hand-cranker might be a better investment.
Weren't you going to come over and make bacon?
I was... ask komos
about why I didn't make it. ^_^
I know. You thought he still lived at his house. :)
You should come over and make bacon with him. He has some curing right now. It's very pretty.
|Date:||February 25th, 2008 05:35 pm (UTC)|| |
I got into making sausage way back when but at the time, I couldn't procure any pork fat. Seems like such a simple thing... pork fat... but all the local stores had their meat shipped in already butchered.
How did the cheese turn out? That's something else I've wanted to try. I really want to make some Parmesan or Romano... press it for days and all that. I finally figured out how to not eat it all right after I make it... make way more than I can eat. No seriously. Rebecca and I got into making jelly/jam/marmelade for a bit and we made a couple hundred jars. We gave away as much as we could but who needs more than a couple jars? So we ended up having probably 80 or so jars left in our pantry. We had jelly for the next year. Then we worried that it wouldn't be good anymore and threw the rest out. I'll do the same with the parm... make way too much, gorge myself, and then get sick of it and have some sit around for a couple of years aging.
We did sausage with a butt roast, worked out quite well. Had enough fatback on top still to make for good proportions.
Cheese came out good! The mozzarella was basically really good fresh mozzarella, and the ricotta was different than store-bought. I liked it better, prosicated
came around to it eventually. We want to try hard cheese at some point, but haven't yet looked into how to go about all that. Sticking with the fresh stuff for now.
The whole point of canning is it stays good for a long time. Silly man. ;-)
Awesome! And here I was all proud of myself just for making beer.
Beer will hopefully be next weekend. Still trying to sort out how to chill a mini-keg without sacrificing a large hunk of apartment real estate.
My sister-in-law finally "let" my brother get a kegerator for their garage a while ago, but that might not be an option for you guys.
Stuffing sausage is pretty easy once you get the hang of it; we have the KitchenAid attachment and the only problems are getting a rhythm going in the beginning and the occasional vaccum when the meat forms a seal around the pusher-thingy. We've only stuffed summer sausage in fibrous casings, so I don't know much about fresh casings.
Yeah, I'm trying to figure something similar. Right now my kegs just sit on the porch, which is fine in winter but in summer they will average about 55 to 60F, which is a little too warm for me. So I'm trying to figure a way to rig up a DIY cooler by cannibalizing an old fridge or something... with some of that rigid foam insulation it won't take much to cool the beer down to 40-45F or so.
I've been considering the same thing!
The issue is that you can't really get the cooling pipes out of a standard fridge, and you can't really cut them and reattach later or you depressurize the system.
My hunt for just the compressor unit itself with a cooling loop attached has gotten nowhere.
You could take one of those little minifridges with the "piezoelectric" coolers (aka peltier chillers) and rip that part out pretty easily, but they're woefully inefficient even compared to a standard compressor, which is rather pathetic. Plus you'd probably need 2 of them to cool any reasonable quantity of beer, and at that point you're getting expensive again.
There's gotta be some good modular chilling system out there somewhere that we can find...
I have a small upright freezer that could be cannibalized, except we need it as a freezer... The cooling coils are not in the walls, but in the racks, fed by an exposed tube that just goes through the wall. If I could find a used one of these for cheap I'd be set. I think it cost us about $250 new at Sears.
I don't need a very efficient unit because it only has to keep the temp about 20 degrees below ambient average, even in summer. Maybe I should look into those thermoelectric units?
yeah, the more I've thought about it lately the more I think the thermoelectric is the way to go.
The "best" way to go in general is a chest freezer with an external thermostat added on.
Thermoelectric, excuse me. Still a renamed peltier heat plate. ^_^
O! The joy that is Russo's. I am deliciously jealous. I'm adding that to my list of places in the northeast that I miss.
|Date:||February 25th, 2008 07:25 pm (UTC)|| |
That's awesome! I love duck (see my food geeky review posting today) and the mere concept of duck prosciutto makes me salivate.