Burgers, roasted corn on the cob, watermelon, by the pool. Summer at its finest.
Burgers, roasted corn on the cob, watermelon, by the pool. Summer at its finest.
I wish I could say it's simple, but dry-cured meats are not (the meat in salami is not cooked). The recipe comes out of a book called Charcuterie by a guy named Ruhlmann. It includes curing salts and a bacterial culture intentionally mixed in with the ground meat and allowed to ferment for a day or two at room temperature. The process then involves drying at just the right temperature so you don't get bad mold growth, and just the right humidity so as to not allow the case to prematurely harden and essentially ruin the salami.
So, I could list the ingredients here but the process is much more important and involved, more than I could write out here, and honestly if it's not followed you could get sick. It's not a coincidence that the the word botulism comes from the Latin word for sausage. Get the book or do some research and you'll see what I mean.
I posted a bunch more info here, if I haven't scared you away yet
Burgers, roasted corn on the cob, watermelon, by the pool. Summer at its finest.
I've seen that picture before on another forum...
huh? Maybe someone snuck onto my patio Sunday and took pictures of my food. Here's another pic of the corn cooking. About half of that is still in my fridge... I think I'll take a knife and cut it off the cob tonight.
It was me!!! Sorry. I gave you credit in the footnotes.
I always grill mine in the husk. It steams nicely and tastes good without salt or butter, and the husk just peels off easily when cooked. Yours looks great! Don't get me wrong, but grilling it in the husk is so EASY!
I just define it as my hobby os collecting hobbies. Especially the food/drink ones.
Prepping everything to make paella tonight. First attempt. Hope I don't screw it up...
Since I live near to a Halal butcher, I've nearly given up on eating pork (except for bacon). Two reasons: 1) lamb tastes far better IMO, and 2) the Halal butcher actually sells lamb cheaper than the supermarkets sell the comparable pork cuts.
Grilling lamb breasts, sausages and corn at the summer cabin (small grill there).
Girls cooking sausages at our lakeside fire pit.
That makes me wonder how smoking up a lamb shoulder would turn out. Pulled lamb bbq? I may have to try this out. First though I need to explore the local ethnic butchers.
Should be quite good. I bet there are several Halal butchers in your area.
One of the top benefits of Halal meat is that it isn't fed animal by-products. In other words, mad cow disease could never have happened if all meat were kosher/halal.
A few years ago, before grilling really got popular in Finland, you could buy racks of pork ribs for about 4.50 EUR per kilo. Now the price for pork ribs is about 10 EUR per kilo and lamb ribs are actually cheaper at 6.90 EUR per kilo. To put it into perspective as to just how ridiculous it has become, pork ribs now cost about 30% more than pork tenderloin.
It's just the opposite here, you'd have to take out a second mortgage to eat lamb on a regular basis. Beef is starting to catch up though, saw a nice big choice packer brisket at the local butcher shop the other day for 70 bucks!
Bleh, don't listen to them. There is no wrong way to cook a steak. Raw to Burnt if that's the way you like it. If they rib you again, counterattack with them wanting to cook it at all in the first place. Raw trumps Rare and Medium Rare any day of the week if you're crazy enough to do it.Made steak for the the omnivores, since the vegetarian is out of town. Last time I posted a steak here, I got teased for not cooking the steak properly. You couldn't see any pink in the photos.
Beef is starting to catch up though, saw a nice big choice packer brisket at the local butcher shop the other day for 70 bucks!
And brisket is supposed to be a less desirable cut. You'd never know that based on its price.
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