charcuterie

yes!

OFFALwebsite and blog

Offal Eating - C/D, S/D?

that thread is most interesting for it's unveiling of the hypocrisy of many meat eaters.

peeps are all over that chicken thigh picking the bones clean but as soon as it's a pig's head it's scary. c'mon!

the scariest part is raising the damn thing, the whole time knowing at some point you will eat it. and trying not to fall in love with the damn thing, amirite?

had incredible jamón serrano in Sevilla this weekend

are rillettes charcuterie? what about manteca? Anyway, in France rillettes de canard or d'oie are super common too (I think I prefer them but really they are all excellent).

pretty sure rillettes no matter what they are prepared from are charcuterie
manteca i am not sure, if it was pork fat then probably yes otherwise no se
congratulations on yr ham euler

Absolutely rillettes and manteca (lard) are considered charcuterie. From Ruhlman's 'Charcuterie':

"In the fifteenth century, charcutiers were not allowed to sell uncooked pork (though they could sell uncooked fat, which could be rendered into lard at home and used for cooking there)"

Sitting at home right now with a couple of just smoked ham shanks wondering if I should braise one to shred later for smoked ham hock rillettes. Hmm....

been totally obsessed with salame secchi lately

bresaola (air-dried beef) is the bomb.

going to barcelona in june and am so psyched to try jamon bellota

bresaola, barcelona, and jamon bellota should all be in a yuppie kid's jump rope rhyme

a year or two ago, philtwo (remember him? he used to post here) and I were coming back from a night out in Tokyo and were feeling like "just one more drink" and he knew this one afterhours-y place near his hotel.

we stroll in around 3:30-4:00 and the place is dark, darker than the streets, black velvet drapery on the walls. sporadic overhead spot lighting. a few discreet customers, quiet couples. two bartenders standing impossibly straight, hands folded behind their backs. between them, set on the bar, under full spotlit display is a full leg of Serrano ham, angled diagonally like a sundial, just beckoning us. 500 yen (~$6) per reasonable serving. i think we split two (three?) over a couple cocktails.

you make it seem so romantic...

(and it was!)

Lucky it wasn't Iberico...

anyway, serrano is good, but iberico/bellota/etc... mmmmmm

m coleman - me too actually. you gonna be there during sonar fest?

haha, memories or our romantic sojourns in Paris and Tokyo... ~sigh~

yeah, our sexual tension spans three continents

i think that Serrano ham imported into Japan may be similar quality to the Iberico that is imported to the US. No offense to the yanks, but Japanese food standards are just on a completely different level. They still won't import even USDA prime beef because it rates so low on their quality scale.

(xpost?)

MELT IN MY MOUTH LIKE THE FATTY BITS OF A SLICE OF JAMON BELLOTA

i think its more the producers in spain who label it serrano/iberico/bellota/patanegra, etc, no?

Iberico has to be made with 75% native pig. Serrano is mostly made with Landrace pigs.

Bellota is Iberico from pigs raised mostly on acorns.

okay haha after 30 minutes of diligent research phil and i finally figured out where this place is:

「セプ ドール」
Bar Cep D'Or
日本, 〒150-0043 東京都渋谷区道玄坂１丁目６−３
http://bit.ly/cmd1yn

HP: http://ana.jp-anex.co.jp/gourmet/shousai.php?code=41952

here's a pic of the ham:
http://ana.jp-anex.co.jp/gourmet/shop/photo.php?code=41952&id=2

the bar is named after a fine champagne cognac iirc?

phil wins the grand prize for his domination of google street view international.

i should have been a librarian

or a globe trotting tour guide.

oh wait...

the bar is named after a fine champagne cognac iirc?

Cep d'or is indeed a cognac but 'cep' just means vine stock, really, so 'golden vine' is also an award.

Where in Tokyo is that place?

its right behind the shibuya station and the shibuya excel.

http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=shibuya+station&sll=40.714266,-73.955339&sspn=0.017874,0.018604&ie=UTF8&hq=shibuya+station&hnear=&radius=15000&layer=c&cbll=35.657992,139.699266&panoid=6xG3SFmvXOMDa7l0rLn2cA&cbp=12,169.97,,0,1.72&ll=35.657941,139.699354&spn=0,359.997675&z=19

MWhite, click on the bitly for the g-loc. (xpost)

Ah, that makes sense. God, it's been ages since I've been in Tokyo. I miss Yoyogi Koen on a weekend in spring.

i miss the strong dollar/weak yen... T_T

When I was modeling there I always wanted the Yen to be strong.

My agency was in Harajuku and I used to 'get away' sometimes and walk through Meiji Jingu-Mae. I always felt lucky my agency was so close to a park and the subway.

you gonna be there during sonar fest?

will be in barcelona the week of, but we're doing an overnite up the coast on the 17th and returning to US on the 19th. sonar looks like a cool gig tho.

phil-2 have u driven a car in spain?

where are you overnighting at?

[tbh kinda loving a food thread spinning wildly out of tangent, unlike other threads that always converge on food themes for long lengths imo]

^^
yea and it's annoying me shasta
back to the charcuterie ya hams!

how 'bout this:
i cut up a chicken yesterday and usually i just throw the skin away cuz everybody's always saying how the skin is bad for you but for some reason i saved it this week. what the hell do ya do with chicken skin? should i try to make cracklins?
i guess this isn't exactly charcuterie, but this is: http://ilovefood.fronza.net/?cat=41

I'm pretty sure only in america do we think that animal skin (fish, chicken, pig) is bad for you.

the skin is an important part of chicken stock.

I want a drying fridge.

The last time I had a whole hog butchered, I cured 1/2 the belly as bacon and roasted the other half - cut the skin in 1/2" strips with a sharp paring knife, rubbed with thyme and black pepper, slow roasted until the skin crisped totally up and the meat was just about fall-apart.

I have 3 or 4 whole jowls in my freezer - thinking about trying for guanciale.

jaq this is a no-brainer. you should really do this and put lots of pictures

shasta-
i think in america it's basicly fat=bad
and skin has alot of fat, which most people skim off of they stocks so i am not sure how important it is to chicken stock
this ddude let's 'em know

you skim off the fat but surely the skin still flavors the stock?

flavors and adds texture - like cartlidge, the collagen/gelatin in the skin adds so much body

thinking about trying for guanciale.

Yes!!!

cartlidge, the collagen/gelatin

That's why the feet are awesome for stock.

oh yeah, I make pork stock from roasted neck bones and trotters and it's completely amazing. I hadn't thought about using chicken feet though - will do for the next big batch now.

Here's the photo set from the dry aged ham I did - not 100% in order and two different kitchens: http://www.flickr.com/photos/illiterati/sets/72157600215964848/

Wow. I have a smoked dry-cured ham aging right now. I had planned on letting it age for a couple of months. Do I really need to go 18 months though?

nope, it depends on the weight, which I didn't realize at the time. 18 months for that little ham was probably 9 months too long. Still tasted AMAZING, but was seriously dried out and difficult to cut.

OK DUDES I ORDERED THAT RUHLMAN CHARCUTERIE BOOK FROM AMAZON
LOOK OUT

Better start stocking up on Lipitor.

i just wanna have a bad-ass heart attack