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Salumeria | Blogging Through Michael Ruhlman's CharcuterieBlogging Through Michael Ruhlman's Charcuterie (by Jeff Price)
http://salumeria.wordpress.com/
Blogging Through Michael Ruhlman's Charcuterie (by Jeff Price)
http://salumeria.wordpress.com/
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Salumeria | Blogging Through Michael Ruhlman's Charcuterie | salumeria.wordpress.com Reviews
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Blogging Through Michael Ruhlman's Charcuterie (by Jeff Price)
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Tasting Notes – Pancetta | Salumeria
https://salumeria.wordpress.com/2011/03/28/tasting-notes-pancetta
Blogging Through Michael Ruhlman's Charcuterie. Tasting Notes – Pancetta. I’ve been slacking on the posts so there may be a flurry of new ones over the next couple days as I attempt to catch up on some tasting notes. First, the pancetta. Pancetta is, after all, the first cut of meat I ever cured so I hold it dear to my heart. Here’s the pancetta post dry. It looked delicious:. I’ll say I wasn’t entirely impressed with the color, as I would have preferred much darker, deeper red meat. I...On March 28, ...
Salumeria | Blogging Through Michael Ruhlman's Charcuterie | Page 2
https://salumeria.wordpress.com/page/2
Blogging Through Michael Ruhlman's Charcuterie. Bresaola to the Chamber; Questioning Ruhlman. Hung the Bresaola this evening after 20 days in the cure. It’s a super thick piece of meat so I’m hoping it cured all the way through. More than 75% of it felt nice and firm so I’m thinking it’ll be ok. After removing from the cure I rinsed it thoroughly and dried it prior to stuffing in a casing. Now, onto more pressing matters. I’ve developed some….er….issues with. That doesn’t seem right. It isnR...For gui...
Recipe #7 – Venison Salami; Saucisson = Failed? | Salumeria
https://salumeria.wordpress.com/2011/03/06/recipe-7-venison-salami-saucisson-failed
Blogging Through Michael Ruhlman's Charcuterie. Recipe #7 – Venison Salami; Saucisson = Failed? My buddy John shot a deer earlier in the fall and he graciously gave me 15 pounds of meat. 5 or so pounds of that was loose venison sausage mixed with a little pork and fatback. So, I decided to weigh out the venison sausage, add the requisite cure and spices, and stuff into casings to be dry cured. I used Len Poli’s Venison salami recipe. But upon reviewing my notes, the recipe was followed precisely. Mor...
Tasting Notes – Venison Salami | Salumeria
https://salumeria.wordpress.com/2011/03/29/tasting-notes-venison-salami
Blogging Through Michael Ruhlman's Charcuterie. Tasting Notes – Venison Salami. The venison salami was ready after nearly 4 weeks. I initially took one link out after 2 weeks since it had lost 30% of its weight. It tasted pretty good, but was still a little too soft for me so I decided to allow the rest to dry until 40% weight was lost. Turned out to be a good move. Tasting Notes - Cured Sausages. On March 29, 2011 at 8:44 pm Leave a Comment. To TrackBack this entry is:. Feed for comments on this post.
Recipe #8 – Tuscan Salami | Salumeria
https://salumeria.wordpress.com/2011/03/19/recipe-8-tuscan-salami
Blogging Through Michael Ruhlman's Charcuterie. Recipe #8 – Tuscan Salami. A standard Tuscan Salami is one of my favorites. I’m not sure what you’d consider this recipe, though. It’s closer to a Finocchiona than anything, given the amount of fennel and Chianti used in the recipe. Either way, I have high hopes:. First the grind. I diced up both the pork shoulder butt and fatback and placed in the freezer for 45 minutes until crunchy. As lovely as it was, I’m going to hold off on any tasting notes no...
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.: Salumeria Delicatessen
Rua Rodolfo Dantas, 40 Lj B . Copacabana . Rio de Janeiro - Delivery (21) 2542-9535. Somos a Salumeria, uma simpática delicatessen ao lado do hotel mais famoso do Brasil, o Copacabana Palace. Prezamos por produtos nacionais e importados de qualidade, novidades, um ambiente agradável e, como não poderia faltar numa loja de bairro, um atendimento diferenciado. Basta seu email e um click para que você receba as nossas novidades! É semanal e enviado. Diretamente para seu email.
Pizza bagt i �gte italiensk stenovn
Pizza bagt i ægte italiensk stenovn. Vi er førende i italienske delikatesser - frisk pasta, forskellige saucer og italiensk vine. 20 slags hjemmelavede italienske is. Specielle ordrer modtages gerne. Kom ind og få en snak vi leverer også ud af huset. Ring og bestil kvaliteten er i top. Telefon: 38 87 35 48. Man - lør.: 11-21 søn.: 12-21.
Salumeria | Blogging Through Michael Ruhlman's Charcuterie
Blogging Through Michael Ruhlman's Charcuterie. Tasting Notes – Venison Salami. The venison salami was ready after nearly 4 weeks. I initially took one link out after 2 weeks since it had lost 30% of its weight. It tasted pretty good, but was still a little too soft for me so I decided to allow the rest to dry until 40% weight was lost. Turned out to be a good move. Tasting Notes - Cured Sausages. On March 29, 2011 at 8:44 pm Leave a Comment. Tasting Notes – Pancetta. I’ve been slacking on the post...
Salumeria 104 | Midtown | Home
Midtown miami salumi shop and trattoria. With over 20-year experience in the restaurant business in South Florida, Graspa Group brought to town a new concept that will allure the more sophisticated palates with simple, traditional, exquisite dishes. The menu focuses on dishes that let the essence of each ingredient transpire including a variety of salumi, fresh homemade breads and pastas, and Italian products. Join our mailing list. 3451 ne 1st ave, #104, miami, fl 33137 305.424.9588.
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Salumeria Bacchi Giovanni Mantova | Salumeria Bacchi Giovanni Mantova
105;nfo@salumeriabacchi.it. Salumeria Bacchi pur nel rispetto delle tradizioni alimentari che la contraddistinguono vende e spedisce i prodotti da bottega in tutta Europa. Tradizione, famiglia e bottega. Sono questi i sapori che avvolgono la Salumeria Bacchi, anfratto di storia Mantovana immutato nei decenni di evoluzione della piccola cit . In questa pagina potrete trovare diversi tipi di formaggi. Tutti i nostri formaggi sono tagliati a mano, stagionati naturalmente e quindi soggetti a mini .
Salumeria Belli - Home page
Buoni e Belli per Tradizione. Una famiglia di salumieri. Siamo Gianpaolo, Gilberto, Simone e Luca: ci trovate nella nostra bottega. A Sopramonte, a pochi chilometri da Trento. La nostra è una famiglia di macellai e salumieri che da sei generazioni crede negli insegnamenti e nelle tecniche produttive ereditate dalla tradizione alpina. Premiato il nostro speck con l'eccellenza del Gambero Rosso. Sono prodotti Buoni, Puliti e Giusti, nella migliore tradizione di Slow Food.
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