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
― phil-two, Tuesday, 30 March 2010 18:02 (fourteen years ago) link
MWhite, click on the bitly for the g-loc. (xpost)
― ✌.✰|ʘ‿ʘ|✰.✌ (Steve Shasta), Tuesday, 30 March 2010 18:04 (fourteen years ago) link
Ah, that makes sense. God, it's been ages since I've been in Tokyo. I miss Yoyogi Koen on a weekend in spring.
― Il suffit de ne pas l'envier (Michael White), Tuesday, 30 March 2010 18:19 (fourteen years ago) link
i miss the strong dollar/weak yen... T_T
― ✌.✰|ʘ‿ʘ|✰.✌ (Steve Shasta), Tuesday, 30 March 2010 18:21 (fourteen years ago) link
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.
― Il suffit de ne pas l'envier (Michael White), Tuesday, 30 March 2010 18:26 (fourteen years ago) link
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?
― the mighty the mighty BOHANNON (m coleman), Tuesday, 30 March 2010 18:54 (fourteen years ago) link
where are you overnighting at?
― Aerosol, Tuesday, 30 March 2010 18:59 (fourteen years ago) link
[tbh kinda loving a food thread spinning wildly out of tangent, unlike other threads that always converge on food themes for long lengths imo]
― ✌.✰|ʘ‿ʘ|✰.✌ (Steve Shasta), Tuesday, 30 March 2010 19:17 (fourteen years ago) link
^^yea and it's annoying me shastaback to the charcuterie ya hams!
― somecosmologicalprocesstoohugetoperceiveallatonce (jdchurchill), Wednesday, 31 March 2010 00:05 (fourteen years ago) link
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
― somecosmologicalprocesstoohugetoperceiveallatonce (jdchurchill), Wednesday, 31 March 2010 18:04 (fourteen years ago) link
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.
― ✌.✰|ʘ‿ʘ|✰.✌ (Steve Shasta), Wednesday, 31 March 2010 18:37 (fourteen years ago) link
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, Wednesday, 31 March 2010 19:07 (fourteen years ago) link
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=badand skin has alot of fat, which most people skim off of they stocks so i am not sure how important it is to chicken stockthis ddude let's 'em know
― somecosmologicalprocesstoohugetoperceiveallatonce (jdchurchill), Wednesday, 31 March 2010 19:12 (fourteen years ago) link
you skim off the fat but surely the skin still flavors the stock?
― just sayin, Wednesday, 31 March 2010 19:16 (fourteen years ago) link
flavors and adds texture - like cartlidge, the collagen/gelatin in the skin adds so much body
― Jaq, Wednesday, 31 March 2010 19:45 (fourteen years ago) link
thinking about trying for guanciale.
Yes!!!
cartlidge, the collagen/gelatin
That's why the feet are awesome for stock.
― Il suffit de ne pas l'envier (Michael White), Wednesday, 31 March 2010 19:47 (fourteen years ago) link
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.
― Jaq, Wednesday, 31 March 2010 19:50 (fourteen years ago) link
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/
― Jaq, Wednesday, 31 March 2010 19:54 (fourteen years ago) link
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?
― righteousmaelstrom, Wednesday, 31 March 2010 20:28 (fourteen years ago) link
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.
― Jaq, Wednesday, 31 March 2010 20:38 (fourteen years ago) link
OK DUDES I ORDERED THAT RUHLMAN CHARCUTERIE BOOK FROM AMAZONLOOK OUT
― somecosmologicalprocesstoohugetoperceiveallatonce (jdchurchill), Thursday, 1 April 2010 23:34 (fourteen years ago) link
Better start stocking up on Lipitor.
― righteousmaelstrom, Friday, 2 April 2010 02:37 (fourteen years ago) link
i just wanna have a bad-ass heart attack
― in the end they're just fucked up animals wailing about their pain (jdchurchill), Friday, 2 April 2010 21:57 (fourteen years ago) link
http://www.ag.ndsu.edu/pubs/yf/foods/he176w.htm
― painu vittuum... (jdchurchill), Tuesday, 20 April 2010 20:46 (fourteen years ago) link
http://www.sausagemania.com/tutorial.html
― painu vittuum... (jdchurchill), Tuesday, 20 April 2010 21:15 (fourteen years ago) link
hey JAQ did you make guanciale? also would you plz describe the process of 'having a whole hog butchered' for those of us who aren't doing that sort of thing yet?
in chicago i found this place, peoria packing co. that i plan to utilize:http://www.lthforum.com/bb/viewtopic.php?p=23813
― painu vittuum... (jdchurchill), Friday, 23 April 2010 00:00 (fourteen years ago) link
btw first recipe in ruhlman/polcyn's charcuterie book: bacon
― painu vittuum... (jdchurchill), Friday, 23 April 2010 00:01 (fourteen years ago) link
re: guanciale - I'm waiting until we move to a house (in a few months) before I start any meat projects. I've got my eye on a cold smoker and a meat-aging refrigerator for the new space.
describe the process of 'having a whole hog butchered'
Start by going to Eat Wild and finding a local farmer who raises the livestock, usually during the winter. Get in touch, and find out if they can raise one for you and how much $ you need to send. Usually it's under $200 and covers the cost of the animal and its feed and care until butchering. Most farmers have a local butcher they use and can generally quote your final costs in the amount per pound of "hanging weight", so you can have a rough idea of how much you'll need to come up with in Oct/Nov. If the farm's close enough, I try to go visit a few times - the people who've raised pigs for us have also done fruits and vegetables so I'd pick up 50 lbs of tomatoes to process or whatever was in season.
When your animal is at a marketable weight and it's butchering time, you might have the option of being there. Our farmers have used a mobile abbatoir that comes to the animal, rather than hauling the animals to the butcher (which greatly adds to their stress). The carcass has to hang and cool for a certain amount of time before it is cut, wrapped, and frozen. If you're right there, you might be able to bring home a certain amount of fresh meat. If you want bacon, hams, or hocks smoked, that adds time to the final processing and to the cost. But generally within two weeks of butchering, you go pick up all your meat and whatever other bits you specified you wanted (fat/trotters/ears/tail/liver/etc).
Another option is to go your county or state fair and bid on the 4-H livestock. You can usually get set up with a hauler and butcher at the auction by asking around.
There's another thread here somewhere where I spell out how many grocery bags of meat you get from various animals. A whole hog is about the same as a side of beef - 8 to 10 grocery bags I think, plus a tall kitchen bag (13 gallons?) of trimmed fat.
― Jaq, Friday, 23 April 2010 20:39 (fourteen years ago) link
This one: Buying meat in bulk
― Jaq, Friday, 23 April 2010 20:58 (fourteen years ago) link
Speaking of cold smoker I've had some great success with a soldering iron, an empty tin can and smoking pellets. I cold smoked the ham I mentioned upthread, scallops and mozzarella.
Obviously if you have your eye on a real cold smoker a soldering iron might seem a little dinky, but I was very pleased with the results.
― righteousmaelstrom, Friday, 23 April 2010 21:02 (fourteen years ago) link
I had some fair success converting our gas grill into a hot smoker at one point. The soldering iron idea would be perfect for a cold smoker - what did you use for the big container/racks?
― Jaq, Friday, 23 April 2010 21:06 (fourteen years ago) link
I have a charoal hot smoker that I used. I set the tin can with the soldering iron onto the lowest rack. If I was smoking more food I probably would have removed the water pan and placed the can at the bottom where the charocal would go.
If you do place the can on the lowest rack be careful about what you place over the can on the upper rack. That soldering iron can still put off some heat.
― righteousmaelstrom, Friday, 23 April 2010 21:35 (fourteen years ago) link
yo rm- could you plz supply more details of this soldering iron smoker thing?
― painu vittuum... (jdchurchill), Friday, 23 April 2010 22:20 (fourteen years ago) link
is like this?
― painu vittuum... (jdchurchill), Friday, 23 April 2010 22:30 (fourteen years ago) link
Close to that. There are other links that I found but basically you take a tin can and open it about 2/3 to 3/4 of the way. Punch a hole for the soldering iron near the lip of the can in the middle of the remaining part of the lid that has not been opened. Then fill the can with pellets and insert the soldering iron through the hole in the can.
Here's a tutorial on youtube:
https://www.youtube.com/watch?v=sivMMDnUEpc
― righteousmaelstrom, Saturday, 24 April 2010 23:17 (fourteen years ago) link
they do not mention this technique in the charcuterie book by ruhlman and polcyn . . . .
― goofy display name puns (jdchurchill), Sunday, 25 April 2010 07:26 (fourteen years ago) link
but nonetheless i plan to utilize it
― goofy display name puns (jdchurchill), Sunday, 25 April 2010 07:27 (fourteen years ago) link
homespun! homeskillet. hometown. u my homey n shit
― goofy display name puns (jdchurchill), Sunday, 25 April 2010 07:28 (fourteen years ago) link
They probably don't mention it in Charcuterie because the Bradley smoker they recommend has a cold smoker attachment. While I would love to get a Bradley (and may do so one day) this method works very well.
― righteousmaelstrom, Sunday, 25 April 2010 23:49 (fourteen years ago) link
so any of y'alls ever make a chicken gallantine? i think i might try that as my first foray into charcuterie
― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Thursday, 13 May 2010 01:08 (fourteen years ago) link
Haha. Really? First foray?
― righteousmaelstrom, Thursday, 13 May 2010 05:20 (fourteen years ago) link
Seriously, if chicken galantine is your first foray into charcuterie and you pull it off, I am going to lobby for an "I Love Stone Soup" board because that is where I will belong.
How did your bacon go btw?
― righteousmaelstrom, Thursday, 13 May 2010 05:23 (fourteen years ago) link
i haven't sourced pork bellies as of yet. but i can find chickens, yoalso payday is right around the cornerplus it's not like i'm going from working to master kraft mac n cheese to attempting fermented sausages here dudei can do some culinary wizardry methinksactually i was thinking tasso ham might be a good first curing project cuz it's less meat, right?
― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Thursday, 13 May 2010 23:54 (fourteen years ago) link
i dunno righteousmaelstrom, you seem incredulous. have you made the galantine and it's like too many pitfalls impossible?it just seems like less equipment and ingredients i might already have, ya know? i dunno i still have to get a meat grinder
― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Thursday, 13 May 2010 23:58 (fourteen years ago) link
also have any of yunz ever spit roasted a whole pig? please provide details
― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Friday, 14 May 2010 00:15 (fourteen years ago) link
I think I'd want some spare chickens to practice on, to make sure I got the "remove skin in one relatively neat piece" down. Otherwise, sounds like a labor-intensive but tasty project.
― Jaq, Friday, 14 May 2010 00:17 (fourteen years ago) link
Nah, not saying you don't have the skills to pull off chicken galantine, jdchurchill. I've never made galantine. Just saying if you can do it then I suppose I am underestimating your skills and for that I do apologize.
Not certain where you live though where you can't get pork bellies easily. I guess I am spoiled. I live in Portland -- I used to live very close to an Asian supermart where you could literally get anything off of a pig -- snout to bungs and everything in between. It is there.
Tasso ham is hella easy. I remember the Ruhlman recipe being kind of heavy on cloves though. I'm not a big fan of cloves so I think I used less than called for and compensated with other spices
― righteousmaelstrom, Friday, 14 May 2010 02:40 (fourteen years ago) link
thanks for the tip about cloves i am not a hueg fan either. i have found a place where they is rumor to have the bellies, but i aint walked in there yet. see upthread: peoria packing co. link to some other forum
― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Friday, 14 May 2010 23:08 (fourteen years ago) link
Pork belly is also called side pork. You might see it by that name, though it's usually sliced. Asian markets are excellent places to get all the pig parts you might need, but also Hispanic carnicerias can be good.
― Jaq, Friday, 14 May 2010 23:28 (fourteen years ago) link
is pork belly really that hard to find in the usa? any butcher over here has it
― just sayin, Saturday, 15 May 2010 00:23 (fourteen years ago) link