btw love how this thread is for all anti-nutrition nazis
― just sayin, Thursday, 20 May 2010 07:51 (thirteen years ago) link
i dunno how anti-nutrition we are dude. i think the whole fat=bad is some amurkin suprastitionisms. i was reading this where they mention the weston a price foundation for wise traditions in food, farming, and the healing arts who extol the virtues of *gasp* eating animal fats!
― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Thursday, 20 May 2010 16:51 (thirteen years ago) link
bad news dudes :(
http://news.bbc.co.uk/1/hi/health/8688104.stm
(sorry if this was linked before)
A Harvard University team which looked at studies involving over one million people found just 50g of processed meat a day also raised the risk of diabetes.
But there was no such risk from eating even twice as much unprocessed meat, such as beef, lamb or pork.
This was despite the fact the two forms of meat have a similar fat content.
― The Clegg Effect (Tracer Hand), Thursday, 20 May 2010 16:58 (thirteen years ago) link
I was just going to post this. It would be interesting to see if there was any difference between the Oscar Mayer processed crap that people eat and "artisanal" or homemade charcuterie. I know I make my own bacon, sausages, etc. because I like to know what is in my food. Also I find most all mass-produced processed meats to be way too salty. And I like salt!
― righteousmaelstrom, Thursday, 20 May 2010 17:11 (thirteen years ago) link
"defined as any meat preserved by smoking, curing or salting and includes bacon, sausages, salami and other luncheon meats.
Salt can increase blood pressure in some people, a key risk factor for heart disease.
In animal experiments, nitrate preservatives can promote atherosclerosis and reduce glucose tolerance, which can in turn lead to heart problems and diabetes. "
― The Clegg Effect (Tracer Hand), Thursday, 20 May 2010 17:15 (thirteen years ago) link
Can we get a mod to retitle this "Charcuterie: The Anti-Nutrition Nazi Thread"? Thx.
― righteousmaelstrom, Thursday, 20 May 2010 17:35 (thirteen years ago) link
i don't have time to deconstruct this snippet of pop science from bbc news perpetuating the myth that fat is bad for you, but i would like to see what brands of sausages/bacon they were eating. also this sentence says it all (correlation does not equal causation, bitches!) "Although cause-and-effect cannot be proven by these types of long-term observational studies, all of these studies adjusted for other risk factors," said Renata Micha, lead author.
basicly she's saying 'we shouldn't draw conclusions from this, but we're drawing conclusions from this.'
― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Thursday, 20 May 2010 19:32 (thirteen years ago) link
Dude the main takeaway here is that fat is NOT bad for you, at least when comparing cured meats with, say, steaks.
"there was no such risk from eating even twice as much unprocessed meat, such as beef, lamb or pork.This was despite the fact the two forms of meat have a similar fat content."
― The Clegg Effect (Tracer Hand), Thursday, 20 May 2010 19:55 (thirteen years ago) link
Though the study looked at people who were eating the equiv of a sausage a DAY so I don't know if it's worth gettin too stray-assed over anyway
Sorry - buzz harsh over!
― The Clegg Effect (Tracer Hand), Thursday, 20 May 2010 20:00 (thirteen years ago) link
The fact there was no specific or controlled study, but only conclusions drawn from looking at the results of 20 studies not overseen by the researchers, leads me to discount this. I'm surprised they forgot the part about nitrates causing cancer.
― Jaq, Thursday, 20 May 2010 20:03 (thirteen years ago) link
The fact there was no specific or controlled study, but only conclusions drawn from looking at the results of 20 studies not overseen by the researchers, leads me to discount this.
Really? Why would the Harvard Institute of Public Health use such a clearly bum methodology??
― The Clegg Effect (Tracer Hand), Thursday, 20 May 2010 20:05 (thirteen years ago) link
ok whatever, tracer hand did you put up that muffin recipe you raved about april 7 yet? would you please add that to the muffin thread?
― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Thursday, 20 May 2010 20:18 (thirteen years ago) link
Here's the direct release: http://www.hsph.harvard.edu/news/press-releases/2010-releases/processed-meats-unprocessed-heart-disease-diabetes.html
They started with 1,600 studies and narrowed it down to 20 they felt were pertinent.
They want to influence the US government dietary guidelines, which are up for review. It would interesting to know where the researchers grants come from.
― Jaq, Thursday, 20 May 2010 20:28 (thirteen years ago) link
yea this is what happens they cherry pick the studies which themselves are merely correlative and tailor the information so that it fits their paradigm. i do this too btw except my paradigm is sausages + beer and as you might guess the studies start off neatish and then end up with grease spots and indecipherable writing.
― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Thursday, 20 May 2010 23:35 (thirteen years ago) link
that muffin recipe you raved about april 7
Dude... I have completely forgotten what this even was.
― The Clegg Effect (Tracer Hand), Friday, 21 May 2010 12:29 (thirteen years ago) link
i just made some almond muffins last week that were fucking BOMBBBBBB - they had fig paste inside
― Tracer Hand, Wednesday, April 7, 2010 5:37 AM (1 month ago) Bookmark
― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Friday, 21 May 2010 18:56 (thirteen years ago) link
ok so i put all the skin and what not in my crock pot friday-sunday and was a little disappointed by how much fat i got. not enough to cover both ducklegs, however i was thinking it might work if i confit one at a time. i did end up with a handful of the most delicious scraps of stuff tho. also i put the duck breasts in a bunch of salt so as to make duck prosciutto.
― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Monday, 24 May 2010 20:36 (thirteen years ago) link
Could you put both legs in a canning jar thick end down and cover them with the fat that way? The jar would stand up to the low heat you want for making confit and give you a small volume to fill vs. a flat dish.
― Jaq, Monday, 24 May 2010 20:42 (thirteen years ago) link
hmmm i dunno if they would both fit in the jars i have. i guess they are quart or whatever 32 oz. this type of idea might find use for me tho
― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Monday, 24 May 2010 20:52 (thirteen years ago) link
You might be surprised how much will fit in one of those. I got a dozen hard-boiled eggs in a quart jar when I was pickling.
― Jaq, Monday, 24 May 2010 21:06 (thirteen years ago) link
It does help if the jar is the wide mouth kind, not the narrow one.
i have wide mouths exclusively now cuz of the extra utility
― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Monday, 24 May 2010 22:07 (thirteen years ago) link
Lunch today: duck confit sandwich with cranberry jam and sliced cabbage on a banh mi roll.
― righteousmaelstrom, Tuesday, 25 May 2010 21:43 (thirteen years ago) link
http://quizilla.teennick.com/user_images/T/TA/TAK/TAKENBYSURPRISE/1243668321_7518_full.gif
― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Tuesday, 25 May 2010 23:34 (thirteen years ago) link
http://i224.photobucket.com/albums/dd210/jdchurchil/food%20porn/DSC_0223.jpg?t=1275400649this is how the duck legs look now. do y'all think that's too much in the water phase?
― bringittoaboilsimmerlowputthenoodleonthegriddleasitclimbstheGrobe (jdchurchill), Tuesday, 1 June 2010 13:59 (thirteen years ago) link
Yes. Did you end up cooking them in the jar? If so, the big difference would be so much less surface area for the water to escape while cooking. I didn't think that through. I'll bet it's delicious still - you should just use within a week or so.
― Jaq, Tuesday, 1 June 2010 14:06 (thirteen years ago) link
damnit.
― bringittoaboilsimmerlowputthenoodleonthegriddleasitclimbstheGrobe (jdchurchill), Tuesday, 1 June 2010 14:09 (thirteen years ago) link
this duck 'confit' was kinda salty and i was thinking it's cuz it cooked in the super reduced duck stock, the pink lower portion in the jar pictured above. when i took the legs out of the jar, it was like demi glas or whatever is a step reduced beyond that: like jello. also now it's all mixed in with my fat so should i just do my best to scrape out the fat from the jello or try to cook it off on low heat? or both
― IT IS A HARBINGER OF THE GOOD TIMES OF THE FUTURE (jdchurchill), Friday, 4 June 2010 20:17 (thirteen years ago) link
also ate some of my duck prosciuto last night. i need to figure out a way to slice it super thin so if anyone has a tip on that hook it up yo
― IT IS A HARBINGER OF THE GOOD TIMES OF THE FUTURE (jdchurchill), Friday, 4 June 2010 20:18 (thirteen years ago) link
i was part of an SF charcuterie/salumi tasting mission yesterday evening where we tackled three of the better gran selections available.
Rillettes de Lapin was the clear winner for the best dish we had. I'd be interested in trying this at home.
― _▂▅▇█▓▒░◕‿‿◕░▒▓█▇▅▂_ (Steve Shasta), Friday, 4 June 2010 20:57 (thirteen years ago) link
yeah i've been thinking of making rillettes as well... doesnt seem like it would be that hard?
― just sayin, Friday, 4 June 2010 20:58 (thirteen years ago) link
Lunch today: duck confit sandwich with cranberry jam and sliced cabbage on a banh mi roll.― righteousmaelstrom, Tuesday, May 25, 2010 2:43 PM (1 week ago)
― righteousmaelstrom, Tuesday, May 25, 2010 2:43 PM (1 week ago)
haha you mean "a baguette"?
― _▂▅▇█▓▒░◕‿‿◕░▒▓█▇▅▂_ (Steve Shasta), Friday, 4 June 2010 20:59 (thirteen years ago) link
a way to slice it super thin
One way is to partially freeze it, but that might change the texture a lot.
How are you going to use the confit? Mine's usually pretty salty due to the cure prior to cooking. But I usually just make cassoulet or risotto, so the salt's no problem. That geleè duck stock would be great in either, too.
― Jaq, Friday, 4 June 2010 21:06 (thirteen years ago) link
― _▂▅▇█▓▒░◕‿‿◕░▒▓█▇▅▂_ (Steve Shasta), Friday, June 4, 2010 4:59 PM (1 hour ago) Bookmark
most banh mis are on rolls that are baguette-like but a bit more spongy iirc
― NUDE. MAYNE. (s1ocki), Friday, 4 June 2010 22:14 (thirteen years ago) link
Banh mi baguettes usually have some rice flour added so they're not as dense as regular ones.
― joygoat, Friday, 4 June 2010 22:17 (thirteen years ago) link
not gonna lie, i didn't know that.
this coming from a dude who ate close to 60 banh mi all over VN!
― _▂▅▇█▓▒░◕‿‿◕░▒▓█▇▅▂_ (Steve Shasta), Friday, 4 June 2010 22:30 (thirteen years ago) link
local shops here in SF use regular* baguettes...
*american style baguettes...
― _▂▅▇█▓▒░◕‿‿◕░▒▓█▇▅▂_ (Steve Shasta), Friday, 4 June 2010 22:39 (thirteen years ago) link
had a killer pork rillettes sandwich for lunch today
speaking of duck fat I ate a can of beans earlier this week that consisted of just white beans in goose fat:and this was just a generic store brand! I love this country (France) so much.
― Euler, Friday, 4 June 2010 22:42 (thirteen years ago) link
rillettes is a helluva lot like pulled pork, dudes if that opens up yr recipe frontiers. in a little bit when i get home i will post the recipe from charcuterie book
― IT IS A HARBINGER OF THE GOOD TIMES OF THE FUTURE (jdchurchill), Friday, 4 June 2010 23:29 (thirteen years ago) link
i guess i could freeze one a little and see if that helps. but when i cut them last night i was hasty and drunk so it might go differently were that not the case
― IT IS A HARBINGER OF THE GOOD TIMES OF THE FUTURE (jdchurchill), Friday, 4 June 2010 23:30 (thirteen years ago) link
oh and i ate the confit with a salad. my gurl dint like it so i ate her scraps straight up
― IT IS A HARBINGER OF THE GOOD TIMES OF THE FUTURE (jdchurchill), Friday, 4 June 2010 23:31 (thirteen years ago) link
I had cured duck breast at Taste a few weeks ago - it was cut fairly thick (1/8" maybe, def not paper thin) and they had seared the skin side briefly. Really good.
― Jaq, Friday, 4 June 2010 23:41 (thirteen years ago) link
So I've made this a couple of times and it's cheap, easy as hell and so unbelievably good:http://www.nytimes.com/2009/09/16/dining/161prex.html
I had some in the freezer and broke it out when a friend was here last weekend. Holds up pretty well frozen but not as good as fresh.
― joygoat, Saturday, 5 June 2010 01:12 (thirteen years ago) link
classic pork rillettes (from p267 of ruhlman and polcyn)1 lg leek1 sm bunch of thyme3 bay leaves1 celery stalk8 black peppercorns1 md onion studded w 5 cloves3 lbs very fatty pork butt cut into 1" dicekosh2 qt white veal stock or waterfreshly ground black pepper to tasteabt 8 oz rendered pork fat some cheesecloth1. split the leek lengthwise in half stopping abt 1" from root end and wash it well. lay the thyme and bay leaves inside the leek, lay the celerystalk next to it and tie it up with string (an aromatic bundle called a bouquet garni)2. crack the peprcorns and tie it in cheesecloth3. preheat oven to 300F/150C4. put pork in 6 qt pot and cover with water by 2", bring to boil, the drain and rinse w cold water (a way to quickly eliminate blood and impurities) return pork to clean pot and add leek bundle, peppercorn thing, and onion and 1 tbsp kosh, and the stock bring to simmer cover and put in oven 4-6 hrs or the meat is falling apart tender5. remove the pork to cool, strain liquid set aside6. pork goes into the stand mixer with paddle on low slowly adding strained cooking liquid until the meat shreds thoroughly and takes on a moist spreadable texture, abt 1 or 2 min. taste: salt and pepper as necessary (remember this will be served at room temp so it should be seasoned assertively)7. spoon meat into ramekins or crocks, fridge until chilled the pour abt 1/8" rendered fat on top to seal them ramekins. return to fridge for up to 2 wks8. remove rillettes at least 2 hr before serving, cuz they best and easiest to serve at room temp
addendum: veal stock8 lbs veal bones cut into 7.5 cm lengths (have butcher do this, yo)1 c fine dice onion1/2 c fine dice celery1/2 c fine dice leek, white part only2 bay leaves2 tsp black peppercorns1 bunch thyme6 qt water
1. bones in a pot taller than it is wide cover with water and boil. drain and rinse2. back in pot and add remaining ingredients. water should cover by 1" bring to boil skimming the stock frequently then reduce heat to lowest possible. skim the stock and simmer for 6-8 hrs or overnight3. strain and let cool then fridge or freeze
whew! good on y'alls that do it
― IT IS A HARBINGER OF THE GOOD TIMES OF THE FUTURE (jdchurchill), Saturday, 5 June 2010 02:00 (thirteen years ago) link
oh i'm thinking of doing rabbit (see "rillettes de lapin" upthread). have the Robuchon recipe. it's dope.
― _▂▅▇█▓▒░◕‿‿◕░▒▓█▇▅▂_ (Steve Shasta), Saturday, 5 June 2010 03:06 (thirteen years ago) link
duck prosciutohttp://i224.photobucket.com/albums/dd210/jdchurchil/food%20porn/DSC_0223-1.jpg?t=1275744194
― IT IS A HARBINGER OF THE GOOD TIMES OF THE FUTURE (jdchurchill), Saturday, 5 June 2010 13:23 (thirteen years ago) link
― Euler, Friday, June 4, 2010 6:42 PM (Yesterday) Bookmark
canned food in france = revelation
― NUDE. MAYNE. (s1ocki), Saturday, 5 June 2010 17:06 (thirteen years ago) link
actually, pretty much everything in supermarkets there = revelation
even the cheapest store brand stuff is like miles ahead of n america
― NUDE. MAYNE. (s1ocki), Saturday, 5 June 2010 17:07 (thirteen years ago) link
going to barcelona in june and am so psyched to try jamon bellota
good stuff. in fact the food (and wine) in spain is amazing & the prices seemed relatively cheap (especially compared to NYC). my son would now like to subsist on jamon y pan con tomat. don't recommend eating tapas twice a day, though.
― lifetime supply of boat shoes (m coleman), Sunday, 20 June 2010 22:28 (thirteen years ago) link
this place was SO awesome: Cervecería Catalana Restaurant Carrer de Mallorca, 236 Barcelona
― lifetime supply of boat shoes (m coleman), Sunday, 20 June 2010 22:32 (thirteen years ago) link