tag:blogger.com,1999:blog-235129002012-01-31T07:47:45.857-06:00about sausage, smoking and curing; plus whatever else is cooking.machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.comBlogger1961100tag:blogger.com,1999:blog-23512900.post-67599820586438285992012-01-25T13:36:00.003-06:002012-01-25T13:38:29.896-06:00

If you want to make Chicago Style BBQ, then you gotta make hot links. I have always liked having sausage as part of a BBQ spread, but I never realized the hot link is part of what defines our regional style. In this episode I have two hot link recipes to share and I'll talk a little about why I think they represent the sausage known as the Chicago hot link. I made my first hot links in

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-89828307330803889522012-01-04T11:50:00.000-06:002012-01-04T11:50:38.890-06:00

Happy New Year! I hope you had a good 2011, I did, let's take a look back. But first let's close the book on this Christmas Ham. I started it at the end of November using my bacon brine recipe. Incidently I recently read on LovePork.co.uk, that a ham made with a bacon cure is called gammon. I learn something new every day. After a week and a half in the brine, I put the ham out to hang

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com3tag:blogger.com,1999:blog-23512900.post-9755493746605761972011-12-19T21:00:00.000-06:002011-12-19T21:31:02.453-06:00

In this episode, Sausage and Modernist Cuisine. A good cookbook inspires you to cook. Even if the book is loaded with recipes that require expensive equipment or use hard to find ingredients, if it sets your brain a percolating, then it's worth it. Ok EVEN IF the recipes don't inspire, and the galactic reams of scientific jargon make your brain numb, if you glean a small nugget of information

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com5tag:blogger.com,1999:blog-23512900.post-50101278844527257632011-12-14T10:19:00.000-06:002011-12-14T10:19:53.010-06:00

Sorry it's been a little more than a week since we last talked. The ham came out of the brine last Thursday and it's been hanging in the fridge. I'll let it go a few more days, then I'll put it on to smoke.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com2tag:blogger.com,1999:blog-23512900.post-68201101308496864052011-11-30T14:03:00.001-06:002011-11-30T14:10:41.386-06:00

I picked up a 22# ham today. I'm brining it with the bacon cure recipe. I ended up making 10 liters. Before I put it the bucket, I removed the aitch bone. This is part of the hip bone that will cause carving trouble later. I gave it to the dog. See you in a week.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com4tag:blogger.com,1999:blog-23512900.post-76072133063772017272011-11-18T10:49:00.001-06:002011-11-18T12:34:24.567-06:00

St. Martin's Day marks the begining of the traditional pig slaugherting season in Spain. The pig has spent the year carelessly munching on acorns, then November brings the cooler weather, ripe for some wet work. My favorite part of St. Martin's Day is the colloquialism it spurred: A cada cerdo le llega su San Martín, Every pig has it's St. Martin's Day. Fun huh? I haven't been to Spain in

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-5261764435808384232011-11-10T08:29:00.001-06:002011-11-10T11:59:21.562-06:00

Liver sausage. Liver. Just the word makes some people uncomfortable, whereas others may refer to the belly or the loin or the ham with delicious anticipation. I have always liked liver, as kid I remember smooshing chicken liver pate on club crackers at Christmas parties. Fat and unami whipped together in a spreadable paste, what's not to love? I have several posts about making liver sausage/

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-84506488902866426962011-11-03T14:51:00.000-05:002011-11-03T15:08:40.826-05:00

It's #britishsausageweek or British Sausage Week for my Twitter averse friends. Since Jamie Oliver is participating in the promotion of UK sausage, I figure I could do my bit from across the pond. Americans have and odd relationship with British cuisine. On one hand we can't resist the urge to regurgitate the cliche of their food as heavy, tasteless and unimaginative. On the other I've

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-43401919054091491182011-10-12T11:33:00.000-05:002011-10-12T11:33:59.537-05:00

In this episode: Oktoberfest bratwurst recipe. October, the shank of the year. For the past couple of weeks we've had such wonderful weather here, it's been hard to get any work done. But we've managed to have some fun. In Columbus last weekend mom dug purple potatoes. We picked pumpkins and wore funny paper hats. And we grilled some sausages. Fall and sausage go hand in hand, no

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-42463795493079789302011-09-29T13:42:00.000-05:002011-09-29T13:42:42.791-05:00

Bacon rind chicharones. Just when I thought bacon couldn't get any better, someone inspires me to deep fry bacon skin for pork rinds. Boy howdy this works, and the flavor is crispy bubbly bacon air. In the previous episode, I revealed the secrets to making restaurant quality chicharones at home. It's a fun parlor trick to impress your foodie friends, but making them out of bacon rinds is an

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-69865766717058224632011-09-08T13:38:00.000-05:002011-09-08T13:42:21.316-05:00

In this episode: Making chicharones at home, I got fired. Many a gastropub in our fair city sport "housemade chicharones" on their menu. And why not? Fried pork skins are exotic, easy to make, and cheap. And, freshly made chicaharones are a refreshing revelation compared to their store bought compadres. Got a party coming up, want to impress your foodie friends with crispy craklings? Let's

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com7tag:blogger.com,1999:blog-23512900.post-13015369292356308972011-01-06T21:52:00.000-06:002011-01-06T21:52:51.036-06:00

My favorite food posts of 2010. What a year. Here are some highlights of the past year in Sausage. In January I tried to make Andouillettes. Epic Fail as the kids say. Read about it in "The Great Adouillette Wreck" In February I made snails, canned and otherwise "On the Snail Trail" In March I learned that the Ultimate Breakfast Sausage Recipe is something that is earned rather than

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com2tag:blogger.com,1999:blog-23512900.post-66856782557986782382010-11-17T08:13:00.000-06:002010-11-17T08:13:27.097-06:00

Wanna make Thanksgiving sausage or just need some basic tips for smoking a turkey? Here's some old posts to help get your day right. Thanksgiving in a Tube MAC's Holiday Turkey Tips Happy Thanksgiving. Cheers.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-89458950103829092852010-10-09T13:20:00.000-05:002010-10-09T13:20:36.328-05:00

Oh suffer little sausage blog. I'm sorry I wasn't able to do live blogging from Sausage Week, but we did have some fun. Here's the Recap: I started the Saturday before with a trip to T&J Meat Packing. I picked up a pork belly and some hocks. I put them into a cure using the recipe from Taking Back Bacon. Monday, I picked up a hank of hog casings from Howard's in Munster. Tuesday, we

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com5tag:blogger.com,1999:blog-23512900.post-72665285692688214792010-10-08T18:38:00.003-05:002010-10-08T18:39:54.075-05:00

It's all the rage.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com3tag:blogger.com,1999:blog-23512900.post-84205858122894519402010-09-18T08:11:00.017-05:002010-09-18T08:37:02.987-05:00

Webcam 1: Wirtsbudenstraße Sausage Week 2010. Oktoberfest started today in Munich. Mayor Christian Ude tapped the keg at noon. Above is a live shot from the fest. You can check all the activity on the webcams at the Oktoberfest Website. Today also marks the beginning of Sausage Week 2010. Have you ever wanted to have an Oktoberfest in your back yard? Follow along I'll show you how. Prosit.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-37829923192717615312010-08-27T08:36:00.002-05:002010-08-27T08:36:30.075-05:00

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com7tag:blogger.com,1999:blog-23512900.post-76494942628257811752010-08-03T16:22:00.001-05:002010-08-03T20:55:32.792-05:00

My kids have been all over the world in search of summertime fun, but this year we found good times only an hour away in Southwest Michigan. We found: Beautiful Dog-friendly beaches Lot's of U-pick A winery trail And a Sausage Trail. Now gentle reader you may be saying to yourself "A Sausage Trail? How come I've never heard of that? I'm moving!" Even though it's very plain to

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com2tag:blogger.com,1999:blog-23512900.post-19725135589996299062010-07-19T07:44:00.002-05:002010-07-19T07:59:53.877-05:00

Vacation time in Michigan. The original DIYer, my mom, makes makes waffle cones and chocolate chip ice cream. Look for cameos by U-Pick blueberries, U-pick apricots, and gram-gram as the plonger.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-21235200551318379192010-06-30T14:35:00.002-05:002010-06-30T14:35:31.150-05:00

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com2tag:blogger.com,1999:blog-23512900.post-66289311269003802752010-06-22T23:21:00.001-05:002010-06-22T23:25:45.952-05:00

What's the best way to get inside your opponent's head? Find out what they eat. Merguez anyone? World Cup is on and the American's have a crucial test against Algeria tomorrow. So will the play be spicy? Let's find out. I looked at a bunch of recipes and I concluded a good Merguez is just lamb and harissa. Harissa is a condiment of peppers garlic and spices used throughout Northern Africa

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com6tag:blogger.com,1999:blog-23512900.post-59574352923826414642010-06-18T21:48:00.002-05:002010-06-18T21:48:19.796-05:00

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com5tag:blogger.com,1999:blog-23512900.post-67723696744823395362010-06-08T10:45:00.004-05:002010-06-08T18:14:26.303-05:00

In this Episode World Cup Boerewors (Farmer's Sausage) Pap Train Smash Rhubarb Fluff Remembering Merle Ellis, "The Butcher" Where are you going to be when the World Cup kicks of this Friday? I'll be at work, but hopefully they'll have the TV tuned to the matches. I'm not a huge sports fan, but I really like international sporting events. They are a chance to get away from my small

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-58467398628969824722010-06-03T19:27:00.000-05:002010-06-03T19:27:10.187-05:00

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com5tag:blogger.com,1999:blog-23512900.post-59136507914019413152010-06-02T01:33:00.005-05:002010-06-02T22:13:07.910-05:00

Recipes (sorta) Crépinettes des volailes et épinards Gayettes de Provence May came and went in a wink, but this time I headed the call of the poppy. May 1998 I was in France for the first time. The ditches in SW France were clogged with these red weeds. I couldn't imagine anyone wanting to live anywhere else. Superlative proclomations aside, I managed to land in the Chicago Southland and in

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-53070987452055384152010-05-30T15:33:00.002-05:002010-05-30T15:33:53.462-05:00

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-57396462634969938002010-05-25T19:20:00.000-05:002010-05-25T19:20:08.650-05:00

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com2tag:blogger.com,1999:blog-23512900.post-76836965064328709162010-05-24T09:06:00.003-05:002010-05-24T09:10:23.415-05:00

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-80110081391316658302010-05-13T12:53:00.004-05:002010-05-13T12:56:21.894-05:00

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com3tag:blogger.com,1999:blog-23512900.post-84652817323832416392010-04-26T23:16:00.005-05:002010-04-27T08:46:43.871-05:00

What Would (a) Bacon-nut Do? Recipes: Kombu + Freekeh cured Bacon (Beta), Bacon Bratwurst. A few weeks back bacon enthusiasts gathered in the hip Logan Square neighborhood to sample bacon creations from some of Chicago's top chefs, to peruse porcine products from vendors and to worship at the larded altar of cured belly. Yes it was the second running of Baconfest Chicago. I can't really say

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com3tag:blogger.com,1999:blog-23512900.post-21209580433940315502010-03-15T23:45:00.007-05:002010-03-16T12:19:15.039-05:00

Savory Breakfast Sausage Recipe. After several weeks of research, thirteen pounds of pork shoulder, numerous taste tests, I collated the comments (i.e. what's that flavor?), tabulated the results, and today I present to you the Ultimate Breakfast Sausage Recipe. I sent myself on this quest, after longtime reader, George from Ohio, wrote for a recipe. I felt bad (and never responded) because

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com9tag:blogger.com,1999:blog-23512900.post-56772785116490936602010-03-07T08:51:00.000-06:002010-03-07T08:51:30.164-06:00

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com3tag:blogger.com,1999:blog-23512900.post-85681377571646260442010-03-02T10:15:00.001-06:002010-03-02T10:16:24.203-06:00

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com5tag:blogger.com,1999:blog-23512900.post-42200912352614451542010-02-21T10:50:00.002-06:002010-02-21T11:12:51.910-06:00

Making Gravlax for Salmon Benedict. This is my absolute favorite breakfast. When Bonne Femme realized I was making a run the sauce this morning, she said, we're gonna eat it right? You're not gonna get mad and throw it away this time right? I have a checkered past with hollandaise, at school I could bang it out with my eyes shut, I was teaching other folks how fix their slowly curdling

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com6tag:blogger.com,1999:blog-23512900.post-51884696750913223662010-02-10T10:00:00.006-06:002010-02-12T09:10:15.101-06:00

Recipes Escargot de Conserve à la Bourguignonne Mock snail of cœur de porc Mock snail of champignons farcis This story started with a resolution. Sometimes in honor of the New Year, I concoct some stand that may sound outrageous, but in reality is no big deal. Past resolutions included not going to McDonald's (kept that one for several years till I had kids), No Starbucks (I still don't

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com6tag:blogger.com,1999:blog-23512900.post-29409409396536226472010-01-25T11:16:00.009-06:002010-02-02T08:48:44.651-06:00

I was facinated by the idea of getting the main ingredient of a beloved French sausage at Moo&Oink. I was charged by the idea of trumping some imaginary offal competition, by going lower on the hog than any other chef. I was broken by my own reality. It was a challenge the entire way and in the end both the sausage and I self destructed.I had never really shopped for chitterlings but I knew

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com5tag:blogger.com,1999:blog-23512900.post-13904818727701440892010-01-19T10:00:00.003-06:002010-01-19T12:58:40.380-06:00

The sausage that wasn't, EZ Chicken Chorizo and Freekeh Week.I wanted to kick off the year with a championship worthy chitterling sausage but instead ended up with The Great Andouillette Wreck. I'll spare you the details but the link will take you to the pictures.At the same time the family had to eat so I made up some Chorizo. I wanted something not too spicy so the boys would eat it. From a

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com5tag:blogger.com,1999:blog-23512900.post-42648963158317909992009-12-30T11:21:00.002-06:002009-12-30T15:40:19.961-06:00

As this year rolls to a close here's a look back to some of my favorite recipes in 2009.ChorizoSeafood SausageScottish BreakfastCarnitas PibilThai Curry Chicken SausageTaking Back BaconThanksgiving SausageHappy New Year everybody. Live life happy. And cook!Cheers.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-51434059938015223782009-12-11T10:12:00.002-06:002009-12-11T11:10:03.030-06:00

Recipes:Finnish (not Swedish) meatballs, Merguez Meatballs, Lentil and Freekeh soup.Meatball Mania, get into it! Meatballs are a quick and easy addition to the holiday buffet table or as my Finnish friends like to call it, the bread and butter table, Voileipäpöytä. Let's get grinding.I wrote about Finnish Meatballs last year. This time I have updated the recipe with sautéed onions and Wasa

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com4tag:blogger.com,1999:blog-23512900.post-40391363503373927142009-11-14T09:27:00.001-06:002009-11-14T11:43:41.269-06:00

Turkey and mushroom sausage recipe. Make it as meatballs for your next holiday buffet.November is in the air yo, and that means it's time to dust of those old copies of Gourmet magazine and find granny's favorite recipe for green bean casserole. But how about something different? Have you ever wondered if you could capture the flavors of Thanksgiving in a sausage? Dude I have. I started

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-28641201110969085572009-10-27T00:30:00.003-05:002009-10-27T08:48:41.598-05:00

Chicken Thai curry sausage recipeThis episode is about an obsession with curry. Have you ever wondered how to take the wonderful flavors of curry and put it into a sausage? Dude, I have. After months of searching, researching, cracking and grinding, I have come up with not one but two curry sausage recipes, One for the enthusiasts, and one culled from the 'Ethnic' section at the local

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com7tag:blogger.com,1999:blog-23512900.post-6319463355050596952009-10-08T09:43:00.012-05:002009-10-08T14:26:15.904-05:00

Home-made Bacon, The Perfect Gift.I am ready to give you a recipe for bacon. What's that? You already have one? I mean curing bacon, at home, and I want to put the bacon hoopla to rest right now: You're going to make this with the cheapest piece of meat you can find and cure it with ingredients you have in the kitchen right now. And it's gonna taste like bacon which means it's gonna taste

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com11tag:blogger.com,1999:blog-23512900.post-25460900178301271032009-09-17T09:23:00.009-05:002009-09-17T14:12:19.455-05:00

It's the start brand new season here at Saucisson MAC. Fall brings a festival of sausage and charcuterie. But before we get started, I want to recap the busiest summer of my life.Summer started in June, I cashed in some credit card miles flew to Paris. My sister had finished pastry school and had a few days before she bugged out to Africa. I landed at 09:00 got oriented bought some provisions

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com6tag:blogger.com,1999:blog-23512900.post-26864660248005564702009-09-01T08:45:00.003-05:002009-09-01T09:05:42.840-05:00

Kit from Santa Cruz (My brother)is also a long time home roaster, He sent the following note with pictures:Looks tasty! I followed some internet thing. I drilled a hole and put a 550 cooking thermometer in mine, and roast at about 350. I usually roast for about 12 minutes at the most, and get a light roast, which is still pretty tasty. I use a outside Coleman burner, because its too smokey for

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com3tag:blogger.com,1999:blog-23512900.post-22307013378497047132009-08-31T09:55:00.004-05:002009-08-31T11:39:15.618-05:00

Watch out home hobbyists and hardcore DIYers, I'm catching up and I'm doing it without the aid of the internets. Roast your own coffee beans? Dude I have; with the right equipment making French roast is pretty darn easy. I set up outside because the process is a little smoky. I got my Kmart hot plate, my Whirley Pop stovetop popcorn popper (every well equipped kitchen should have one of these)

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-89546578611801250982009-08-18T08:47:00.003-05:002009-08-18T12:01:39.840-05:00

I love Ethiopian food. It's even better when you can make it at home. If you are lucky enough to live in Columbus Ohio, then you have easy access to all the ingredients you need to make a Habesha feast.My sister, Finny and I went out to a mini mall on Hamilton, our first stop was Awash Enjera. There we picked up some Barbere, some other spices, and of course enjera. Awash has most everything

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com5tag:blogger.com,1999:blog-23512900.post-88106968157669711412009-08-09T13:08:00.005-05:002009-08-09T14:03:40.125-05:00

If touring taco trucks in Columbus has inspired you to roll your own, then I know of a place you should go to pick up some tortillas.Kokis is a tortilla factory on Columbus' West side and my mom has been there enough times that she gets greeted with very friendly and familiar hello. As I was admiring the line through a window, someone invited onto floor to see the whole process. They start with

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com2tag:blogger.com,1999:blog-23512900.post-71009083068950900952009-07-29T10:08:00.004-05:002009-07-29T11:11:12.539-05:00

Cold smoked baconcold smoker rigWe're heading to Columbus, and I like to bring an offering of bacon to the Buckeye.A couple of weeks ago the New York Times had an article about Rock Star Butchers. It an annoying article about hipster foodies trying to obtain some earthy grittiness by watching some dude cut up a pig. I think you will get more enlightened (and get a better bang for your buck) by

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-11309862796788770792009-07-21T16:38:00.004-05:002009-07-21T16:55:35.949-05:00

MAC gets a new knife for the meat grinderAfter three years, five months and two days of worrying, I finally did it. I put the knife part of my meat grinder in the sink disposal. It clinked around for five or six seconds before I realized what was going on. Well I thought it might be getting a little dull anyway. I couldn't find the part on the KitchenAid website, so I ended up calling them.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-63554654911179954802009-07-13T12:45:00.003-05:002009-07-13T12:50:14.338-05:00

In the finale, MAC and the boys go camping so that they may cook hot dogs in the proper way: Over an open fire, on a stick. Cheers.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com4tag:blogger.com,1999:blog-23512900.post-87954859428284436752009-07-08T22:53:00.001-05:002009-07-08T22:56:37.520-05:00

But wait there's more.Cheers.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com2tag:blogger.com,1999:blog-23512900.post-59560147560423509122009-07-06T16:41:00.001-05:002009-07-06T16:45:17.828-05:00

Wow these pictures move! My first food video.Cheers

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com7tag:blogger.com,1999:blog-23512900.post-92147799115250554132009-07-02T09:03:00.003-05:002009-07-02T10:48:57.213-05:00

Italian Sausage recipeA couple of years back a guy named George posted a comment that included a recipe for sausage. Well I finally got around to trying it out. Here's his recipe:George’s Italian SausageINGREDIENTS9 lb pork, boneless, shoulder or butt3 Tbsp garlic powder4 Tbsp fennel seed, partially ground in mortar2 Tbsp red pepper4 tsp salt2 tsp pepper, black, freshly ground2 Tbsp parsley,

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com2tag:blogger.com,1999:blog-23512900.post-81942637410175017862009-06-14T17:02:00.005-05:002009-06-14T17:36:41.047-05:00

I'm out of mustard. For our Oktoberfest last fall I asked my brother to send me some. I received six tubes of Löwensenf extra. Needless to say I have become addicted to its strong flavor, it makes Dijon taste like salty paste. I finally squeezed the last bit out of the last tube on some smoked trout. In addition to mustard run(go to the library and pick up The Good Cook's Book of Mustard, by

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com5tag:blogger.com,1999:blog-23512900.post-41274808206160192342009-06-01T09:32:00.010-05:002009-06-01T17:06:32.191-05:00

Pork tacos and a lesson in the ways of BBQ.I am now positive that my favorite barbeque is pork shoulder rubbed with Achiote and spices. It's a preparation from the Yucatan known as Pibil. I originally started with a recipe from Rick Bayless' One Plate at a Time, but I have done it (and written about it) so many times that now it comes together on it's own. I assure you there are few things

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com4tag:blogger.com,1999:blog-23512900.post-36610060756300195312009-05-20T12:08:00.007-05:002009-05-20T13:17:44.928-05:00

Chili Garlic Sauce, A pantry staple. I use it in my Phad Thai, I also like to smear it on sauteed green beans and mushrooms. I remember many years ago when my mom first used it in a recipe for Kung Pao Chicken. Today's New York Times has a nice article about Huy Fong Foods, the folks who make this sauce and others like Sriracha. Check it out.A Chili Sauce to Crow AboutCheers.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-65874468254371534702009-05-17T11:03:00.003-05:002009-05-19T08:26:16.850-05:00

John Moses grew up in Clintonville. He is a friend of my brother Eliot. Last time I saw John was a few years ago, he was slinging pies at the pizza joint up on Indianola. He wasn't exactly happy with what he was doing but he didn't know what he wanted to do next. There was a job available where Eliot worked and he convinced John to move to Dusseldorf and take it. After a few months on the

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-91537945230516859852009-05-05T10:10:00.005-05:002009-05-05T12:38:58.711-05:00

Dear Mom:I'm sorry we didn't get to make sausage this weekend. But boy did we get a lot of stuff done. Tell Dad thanks for helping finish the wall and for running the gas line. The wall is still standing, I still cannot believe we found all this stone in our yard.Yesterday I made a pâté out of the chicken livers. Pâté is French for paste, and as a culinary term it could be a dough formula, or

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-39051315750146962002009-04-20T09:23:00.006-05:002009-04-20T10:22:14.447-05:00

The Paris Beat is covered by our foreign correspondent Jeanlouise: Jolie[Dear Macmac]Here’s an oldie but goodie for the nose to tail crowd: Blood sausage, or as my French friends say, le boudin noir. Blood is pretty high up there on the squeamish scale, but with rich flavors and no funky textures, the adventurous will be rewarded for diving in mouth first. I bought my first blood sausage in

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-50235352393666371842009-04-15T11:04:00.003-05:002009-04-15T14:29:22.973-05:00

We went to Columbus for Easter, and we had a great time. Spring in Columbus always seems about three weeks ahead of cold dreary Chicago, and this past weekend we had nice weather to get out and hit some of our favorite spots.On Friday we went to Yankee Trader to load up on trinkets for the Easter egg hunt. Plastic bugs, stickers, butterfly erasers, fuzzy gnomes, you just get a paper bag and

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com2tag:blogger.com,1999:blog-23512900.post-46802222877548285342009-04-08T08:10:00.003-05:002009-04-08T08:16:14.726-05:00

Chocolate macaroons with pistachio butter creamJeanlouise: Jolie's photostream on flickr

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-67068433904565461542009-03-24T09:57:00.006-05:002009-03-24T12:58:24.276-05:00

"Gotta eat a breakfast...I'll fix ya some eggs." Pure poetry. I love fixing breakfast, during the week it's a disperate but constant affair; Henry eats Cheerios, Bonne Femme and Emmet have granola and yogurt and I start the day with and an egg, toast and tomato. But on the weekend the guns come out: Cinnamon rolls, huevos rancheros, hash, stratas, benedicts of any type, just give me a

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com5tag:blogger.com,1999:blog-23512900.post-46305655881730793572009-03-20T09:33:00.017-05:002009-03-23T20:04:20.441-05:00

The Paris Beat is covered by our international corespondent Jeanlouise:Jolie. Currently She's in Paris working her way through the baking and pastry program at Le Cordon Bleu. This week is Spring break and she traveled to the Alsace region to report on doughnuts gone wild.Hi macs, you would luv this place- Alsace is pork heaven.Last week, I took my final exam in the intermediate pastry program.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com4tag:blogger.com,1999:blog-23512900.post-54892366011117291722009-03-17T09:27:00.008-05:002011-11-03T14:55:21.681-05:00

Happy St. Patrick's Day. Are you looking for an authentic "Irish Bangers" recipe? Well good luck, The Irish don't have much of a sausage making tradition, unless yer up for making a Dirsheen, which is a blood sausage. For a further discussion of Irish bangers, click here.One thing the Irish do have a lot of is sheep, and last week I was obssesed with lamb. I went looking for a saddle (that's a

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com3tag:blogger.com,1999:blog-23512900.post-71350474396542059642009-03-10T13:10:00.001-05:002009-03-19T09:25:34.674-05:00

The haul from bread classOriginally uploaded by Jeanlouise: Jolie

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-79114487060613846732009-03-07T07:25:00.005-06:002009-03-07T07:28:48.499-06:00

Croquembouche at the bar.Originally uploaded by Jeanlouise: Joliecrack a lackin

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-13712697181606722812009-03-05T11:27:00.006-06:002009-03-05T13:27:34.775-06:00

Everyone loves meatballs. Yesterday morning, on her way out the door, Bonne Femme asked if I had anything for her to make for dinner."Well I have half a chicken how about some meatballs?"I came up with this recipe for a party last Christmas, but they are good anytime of the year.Finnish Meatballs - Lihapullat620g (1lb 5oz) Chicken. That's half a chicken, bones removed skin on.8 g (1 t) Kosher

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-13613840603078330622009-02-25T10:28:00.004-06:002009-02-25T14:22:09.754-06:00

Recipe for Chorizo.What better way to learn about culture and food than by eating sausage. In today's episode, we take a little trip South of the border as I try to understand how two cultures came together to make this magical mixture, chorizo. Olé!Chorizo is Spanish for sausage, and there are many kinds of chorizo ranging what we know as fresh chorizo, to Chorizo Verde, to a dry cured Spanish

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com3tag:blogger.com,1999:blog-23512900.post-39733128666247535552009-02-15T12:02:00.002-06:002009-02-15T12:10:09.122-06:00

Fait par E-Originally uploaded by Jeanlouise: Jolie

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-35910089488283581372009-02-09T21:53:00.006-06:002009-02-10T10:50:04.416-06:00

Once again someone from the national media cannot resist the adjective "gritty" when saying the word "Southside." Anthony Bourdain braved our mean streets in a rented caddie for last week's episode of No Reservations. Apparently he made is back North with all his hubcaps in tact. But nobody told him he was parked in the dead guy's spot.On the episode he visited Calumet Fisheries. I wrote about

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com5tag:blogger.com,1999:blog-23512900.post-1215884678164844412009-02-01T13:42:00.016-06:002009-02-04T10:39:04.784-06:00

Wish I was a Kellogg's CornflakeFloatin' in my bowl takin' movies,Relaxin' awhile, livin' in style,Talkin' to a raisin who 'casion'ly plays L.A.,Casually glancing at his toupee.Wish I was an English muffin'Bout to make the most out of a toaster.I'd ease myself down,Comin' up brown.I prefer boysenberryMore than any ordinary jam.I'm a "Citizens for Boysenberry Jam" fan.Ah, South California...from

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com10tag:blogger.com,1999:blog-23512900.post-53258359063611790812009-01-30T11:19:00.001-06:002009-02-04T10:39:57.090-06:00

Massacre StreetOriginally uploaded by Jeanlouise: Jolie

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-51257785390976672602009-01-13T19:56:00.006-06:002009-01-13T20:27:15.818-06:00

Buche de Noel in County WaterfordDear Macmac:First of all, happy new years to you. I hope that you had a great holidays and enjoyed your time slaving over the smoker for the relatives. I myself had a great time. . .especially cooking with the crew in a real life sized kitchen. We whipped up several batches of pain raisin, pain au chocolat, ham & cheese croissants and a buche de noel complete with

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-64335997440278473622008-11-24T20:23:00.004-06:002008-11-24T20:30:32.911-06:00

The Paris Beat is a new feature on Saucisson MAC. Follow Jolie, (my sister) as she has adventures living in Paris and attending Culnary School. This is her second postacard.So I’ve been busy baking all week. It’s been great. So far we’ve made some very unexciting stuff, nice and easy for the first week! Shortbread cookies, fruit cake, madelines, apple tart. Tomorrow we are making gateau basque

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-33586342165784381912008-11-22T18:55:00.004-06:002009-03-05T13:31:17.237-06:00

Making pizza sausage without a grinder.Got some chicken and a big knife? Let’s make some sausage. Friday night means pizza here at the hermitage, and I use it as a chance to clean out the fridge. But what if you don’t have any… (Horrors!)… sausage on hand. Here’s a pretty quick way to produce the popular pizza topping.ChickenI bought a whole chicken at the beginning of the week, boned it, made

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com4tag:blogger.com,1999:blog-23512900.post-6622028372273831962008-11-17T13:45:00.005-06:002010-02-20T09:28:06.248-06:00

The Accidental Foodie goes to Calumet Fisheries. Oh boy, I love smoked fish. It's not that hard to make, get some fish, fire up the smoker (really any type of grilling device set on lo) and wait a few hours, Hey Presto, smoky love from the sea. In fact I think it's so easy, that I would never consider buying it. I suppose I have become jaded, I see those golden smoked beauties in the cold case

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-9080035543129859362008-11-15T20:32:00.004-06:002009-07-14T20:33:03.155-05:00

In response to the recent post, Please Mr. McGee Don't Drown my Turkey, Kit from Santa Cruz sent in the following PSA:Thanks for sending that in, Chris, it reminds me of the good times we spent parked in front of the TV on Saturday mornings.Oh yeah, don't down your food! True thirty years ago, true today.Cheers.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-69464990997682501232008-11-13T17:46:00.008-06:002008-11-13T18:02:01.869-06:00

The Paris Beat is a new feature on Saucisson MAC. Follow Jolie as she has adventures living in Paris and attending Culnary School. This is her first postacard.I need to take more pictures, but I wanted to send you this one with the cool hat you gave me. I think it is one of a kind in Paris, where people are more stylish than in DC, but dress out of the same color palate.There is a picture of a

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-25242272585623447042008-11-13T03:35:00.006-06:002008-11-13T10:06:47.432-06:00

It’s getting to turkey time when the media outlets churn out the usual fodder regarding the best prep for your holiday bird. I try not to use this forum to throw stones at articles that promotes practices with which I don't agree; however I am temporarily suspending my editorial policy to comment on an unusual stinker.I really enjoy the Curious Cook column penned by Harold McGee. His book, On

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com2tag:blogger.com,1999:blog-23512900.post-993214331609450232008-10-29T13:19:00.004-05:002008-10-30T00:41:18.062-05:00

We had our first freeze in the Chicagoland area yesterday, so I brought in the last of the peppers. I'll hang these somewhere to dry. For the last month I have been real busy with school and travelling, I did manage to make some Italian style chicken sausage yesterday, but no time for blogging. Jolie is off to Paris today to embark on her Baking and Pastry odyssey, she has promised to send

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-82543584126191361902008-09-22T10:17:00.005-05:002008-09-22T10:56:36.758-05:00

I didn't get a whole lot of pictures because I was busy eating sausage.(Roll Credits)Thanks toMom for making the PretzelsJolie (Jeanlouise) for making the cream puffsGrandma for keeping the party goingEkarhu (Eliot and Liisa) for the mustard in the tubeJerry for helping stuff 30 lbs (117 links) of BratwurstLisa and Phil for the Jumpy thingAlison and Ron for the Bean BagsMarge for the extra beer

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-45991078901737051982008-09-19T20:46:00.003-05:002008-09-19T21:03:20.255-05:00

I think I never got my "Foodie Blogging Badge" (and Food Buzz never got back to me about being a "Featured Publisher") because I never did the requisite post with a picture of my fridge along with a description of it's contents. Here's my picture, can I be in the club now?Yeah, ok, that's uh 40 lbs of sausage 2 racks of PBR, 2 dozen eggs, 2 gallons of milk, 3 quarts of yogurt and 4 lbs of

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-52457073559202185452008-09-18T15:27:00.003-05:002008-09-18T15:59:03.170-05:00

Three hours, thirty pounds of Bratwurst. I'm sure glad I don't do this for a living. It's hard business. Jerry came over to help and between the two of us we knocked it out.First we had to cube the pork shoulder, Then we mixed in the seasonings: Salt, white pepper, ginger, nutmeg, caraway and mustard.Working in 10 pound batches Jerry ran it through the grinder. Then I kneaded the mixture adding a

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com2tag:blogger.com,1999:blog-23512900.post-62232815933939248702008-09-17T17:31:00.004-05:002008-09-17T18:46:03.681-05:00

I don't usually do a test of a sausage mixture before stuffing, it is what it is right? But I do write down everything I put in and I have notes from almost every sausage I've made (I've got this blog too). When stuffing there is always a little bit at the bottom of the canister that doesn't make it in, that's what gets fried up for snack after a job of grinding and stuffing. Let's get to it:here

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-17111282867078723942008-09-17T11:00:00.002-05:002008-09-17T11:39:21.428-05:00

What? You didn't know it was Sausage Week? Well, 'round here it is, and I will try my hardest to keep you updated on all the excitement. Right now, maybe not so exciting, I just finished prepping some chicken.The Chicken is for sausage the bones are for stock. First I sweat (no color! says Chef)the vegetables in a little butter. the vegetables (or mirepoix) 50% Onion, diced, 25% carrot diced

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-12541329532758629212008-09-09T21:30:00.003-05:002008-09-17T21:00:21.326-05:00

Have you been thinking about making bacon? Now is the perfect time; with the hint of fall in the air, the gentle wisps of hickory smoke should trigger tingling childhood memories like skipping stones on Lake Hope. The late tomatoes are now ripe on the vine. Make up some bread, some mayonnaise, and assemble BLT's. Serve the sandwiches with smoked corn chowder and now you are ready for the season.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com2tag:blogger.com,1999:blog-23512900.post-91589239633568801482008-08-16T07:47:00.004-05:002008-08-16T08:07:32.739-05:00

Last week my friend Jim came over and we made some sausage. He recorded it and made a podcast out of it. Now you can hear the gentle sounds of sausage being stuffed and you can count how many times I say "You know," in STEREO!Check out Columbus Foodcast on ITunes or at its very own website, http://www.columbusfood.tv/.Cheers.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com4tag:blogger.com,1999:blog-23512900.post-46073428639762492062008-08-01T21:00:00.005-05:002008-08-02T06:51:05.929-05:00

Pizza in the summer time. This is the time of year when there are so many things to do other than pasting pictures on the internet. Earlier this week, Andrew at Slim Pickins' Pork, posted a picture of a pizza and well, I just couldn't help myself. Tomatoes are starting to come in here in the Chicagoland area and I picked up a few today at the Flossmoor Farmer's Market. I used three of them,

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com4tag:blogger.com,1999:blog-23512900.post-48843076927864830612008-07-12T20:25:00.005-05:002009-07-14T20:35:15.098-05:00

Do you remember the ads for A1 Steak sauce proclaiming a hamburger is not chopped ham but chopped steak? As a considered rebuttal to that 80's ad, I offer the HAM-burger. Pictured above the ground cured pork burger is dressed with mustard, ketchup, cheese, roasted jalapenos, caramelized onions in sour cream (à la Bonne Femme), tomato, lettuce and mayonaise, all set on a bun made with "Five minute

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com3tag:blogger.com,1999:blog-23512900.post-82178054817120707662008-06-27T13:39:00.002-05:002008-06-27T14:07:14.199-05:00

Okay we're not really in the Lapland but near a small town called Karjalohja in the lake district. Bill from Tennesee certified our BBQ as authentic:Pulled pork, slaw and beans. And I wouldn't mess with Bill.Dessert service by Jolie and mom.Interpretations by the Deuce.Wedding tommorrow.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com3tag:blogger.com,1999:blog-23512900.post-59332296443280269612008-06-27T08:50:00.003-05:002008-06-27T09:01:21.351-05:00

So if you're going to have barbecue, you have to have beans. For beans you need bacon. After you have made lardons, take the rind (pictured above) and throw it in.The pork shoulder is getting there. The fuel for the fire is birch and Leppa (alder) for the smoking chamber. The beer is Karhu.The party is starting soon, I'll try to update laterCheers.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-52318016920175082482008-06-27T05:08:00.003-05:002008-06-27T05:21:15.458-05:00

Well we finally made it to Finland. Right now 7 kg of pork shoulder is cooking. We fixing a Carolina Pick Pick for thirty. here we are loading it in.Check the flickr page for more photos. I'll try to keep you updated as the day goes.Cheers.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-68531265797045079492008-05-31T11:10:00.000-05:002008-05-31T12:02:08.526-05:00

Photo collage by James Worrell.Excuse me while I jump into the way back machine. Ten years ago this week I went to Europe for the first time. Eight of us stayed in a house in the middle of nowhere, southwest France. Bonne Femme improvising to roll out a pâte brisée (that's a pie crust, yo)MAC et asperge.We took turns cooking every night.Lucky (née Michel)We ate Cassoulet in Carcassonne.For ten

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com0tag:blogger.com,1999:blog-23512900.post-13900319585392475272008-05-14T13:00:00.004-05:002008-05-14T13:35:54.376-05:00

When it comes to the dueling sausages of our house, it's Bratwurst vs. Parsley and Cheese. Usually the P&C wins(Bonne Femme's fave), but this week I had a hankering for for my German friends.I started to think about it on the way back from my food styling class last Saturday: A nice day, grilled sausages, sauerkraut, some mustard. It's not too much trouble to put together a couple pounds of

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com4tag:blogger.com,1999:blog-23512900.post-24625817034775068622008-04-30T23:17:00.004-05:002008-04-30T22:32:41.200-05:00

So much for April. Last week in photo styling class we had to shoot a beverage and convey temperature. Does it look cold? The condensation portrayed here is a 50% glycerin mix. So much for the magic.What's more important is what's inside: Homemade fortified wine, vin de citron, commonly referred to as vin de hoo-hoo. This year why not make a batch? Impress your friends with homemade Lillet.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com5tag:blogger.com,1999:blog-23512900.post-31727187404696170022008-04-24T14:15:00.005-05:002008-04-24T16:14:17.419-05:00

Boneless Ham a la Gourmet Magazine 1987.Here's the scene last Monday about 11:30 PM (that's 23:30 for my Continental friends, and a half hour more if you are in Hyderabad): I walk in with my haul from baking class, 2 rye loaves, 2 pains de campange, 12 mini baguettes. Bonne Femme is sitting on the couch unable to sleep. "I have fresh bread, who wants a ham sandwich?" BF replies, "I would but we

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com8tag:blogger.com,1999:blog-23512900.post-41268715172947740052008-04-16T16:33:00.011-05:002008-04-17T11:21:54.990-05:00

Grilled mackerel on the Galata bridge"You and Ledina can eat all that crap together in Turkey."--Eric (Ledina's husband) on prospects of eating non-fleshy animal parts.I had no idea what I was getting myself into when I decided to visit Istanbul. I was going to meet up with Ledina, a good friend of mine from the Addis Ababa salad days. Ledina is a most impressive gourmet adventurer and I knew

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-29774935034829390422008-04-09T09:32:00.006-05:002008-04-09T10:47:43.460-05:00

Break's over. This week I started spring quarter and a Intro to Baking and Pastry class. As part of the class we are supposed to take photos of our work, I will try to keep a running photo diary on my flickr page.In other school news I received the following email this morning from our roving corespondent, Jolie:--------- Forwarded message ----------From: XXXXXDate: Apr 7, 2008 1:26 PMSubject: LE

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1tag:blogger.com,1999:blog-23512900.post-84291696409838108142008-03-19T17:45:00.002-05:002008-03-19T16:58:36.357-05:00

By any other name: Falafel, The Coptic Lenten treat.A few weeks ago when me and the boys stopped into Jerusalem Grocery and Bakery on 159th ST in Orland Park. We went for the fresh pita, but we also found some dried chick peas. On the back of the package was a recipe for falafel. Oh boy, I love falafel. I remember the first time I had it: Twenty years ago at the Pita Inn, in Skokie. Savory deep

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com4tag:blogger.com,1999:blog-23512900.post-29829518781553544902008-03-17T14:25:00.001-05:002008-03-19T15:17:15.257-05:00

At my local abattoir I can get ham with or with out the bone. While picking up some belly to make bacon, I impulsively decided to get some boneless ham, about three pounds. I threw in in the brine with the future bacon and let cure for three days. Yesterday I tied the ham into a roast and hot smoked it for 3 hours.Ridiculously easy and now I have lunch meat. Cheers.

machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.com1