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.
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.
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.
|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.
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.