09/20 - Something Something Thursday!

I may have then. I’ll try some this weekend if I can find some

It’s sad because I’m half Italian too

 

a jacked nordic caveman maybe

 

we getting close fam

 

T

 

Can have abs and not look like a caveman.

 

19 vocal recs later....i'm done, i'll see mario another time...until then

 

not your fam, bro

 

Rando c sats finished, going to bed for serious now

 

not ur bro brahj

 

I'm not Italian at all that I know of, but I grew up in an Italian American area, pastry shops, bread stores, pork stores,all over, even a ravioli store a few blocks away.

After I moved to the sticks not long ago, I had to learn how to make all that stuff, as it is not sold here for the most part.

Obv you need to enjoy cooking, and or eating enough to be bothered, but thankfully there are many sharing people on the webernet.

 

My next foray into Italian is going to be to hang some capicollo and prosciutto.

I've done the cheese thing, just not worth it, it's not that important anyway that I can't get a quick container of nice ricotta or mozz.

I love cooking. I've got to next-level though with the hanged meats and true aged cheeses.

 

That sounds super cool, I sure hope you have wonderful results. I have considered trying curing and cheese, I only have made fresh sausage and cheeses.

I have a wine fridge I don't ever use that maybe I could use as a curing chamber, but tbh, I'm still a bit hesitant.

I'm looking forward to seeing your successful results

 

Thanks!

I'm hesitant as well, goes against all of my upper-midwest 1970s food ethic: doesn't come out of a can or plastic and it's not 'fresh' ?????? whaaaaaa????

But dry-aging steaks got me comfortable with the techniques then reading about it, I was doing the same thing. If they're not wet, they won't 'rot'. Maybe you can try to see if 1 cheap steak or roast will dry-age in there.

Wine fridge is an excellent idea! Didn't even occur to me. I live in a swanky area, there are all sorts of discarded luxury items like that.

It's that 6mo committment that gets me.

 

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LOL, I hear you, that time commitment is no joke, but what really freaks me out is the temps, like meat at 60 deg fahrenheit or w/e it is for all that time, goes against what I thought about food as well.

And come to think of it, I have cured meat, short term though,and in the fridge, bacon and corned beef.