Julie asked me to make some Chorizo’s the Spanish spiced sausage and as my beloved she must be obeyed. Complying with her request did present some problems. The first problem is learning the correct pronunciation so that I don’t look like a total idiot, apparently the correct pronunciation is (ch-rz, -s) I hope that’s clear.
. . . → Read More: Their Smokey
A lovely fat saucisson drying nicely
Although I have not posted much for a while I have not been inactive on the cooking front. It’s the season for making Saucisson, something which I blogged about in an earlier post that can be found here.
This year I got hold of some beef middle sausage . . . → Read More: Getting fatter
Salted anchovies are Manna from heaven, at least to me. To the Romans anchovies made the base for Garum sauce a staple of their cuisine. All over the world Anchovies are consumed with enthusiasm, in Worcester Sauce in the UK, as Kozhuva in Kerala, or as n??c m?m in Vietnam.
Eaten fresh, . . . → Read More: Salted Anchovies – Silver Jewels
My good friend and neighbour in the Touraine, The Frugal Gourmet, has invited me to make the occasional guest contribution to his blog. We share a passion for yummy food and frequently swap notes, recipes, meals, produce etc. It’s a great honour, thank you Colin.
In the spirit of the blog and its frugal focus . . . → Read More: makin’ l’epine
Back at the start of the year I started to make some Jambon Sec the post for that can be found here. I was planning on leaving the ham to hang for 6 months but with the recent warm weather and a ham feeling very firm to the touch I decided it was time for . . . → Read More: Tasting Jambon Sec
As regular readers of this blog are aware, just before Christmas I bought half a Perigord pig from my butcher in Loches and I have been enjoying the meat ever since. Just after Christmas I thought I would try my hand at making Jambon Sec or air dried ham. It is something that I have . . . → Read More: Making Jambon Sec
Finally got round to making some Saucisson a couple of weeks ago and I have now got it together to do a post about it having been prevented by pressure of work and good old fashioned inertia.
Saucissons are air dried sausages, more commonly referred to in the UK as Salami. The process of making . . . → Read More: Setting to Saucisson Sec
Mushroom season has arrived and is now about to depart so I recently went hunting with my old friend Mrs McNeil and her Mum.
Cep Mushroom – L. Boletus Edulis
I have always had an interest in Mushrooms and have collected mushrooms since my late teens. When I had finished growing up in my . . . → Read More: Chasse aux Champignons
I cooked up the sausages that I made on my ‘Making Sausages’ post last week, a photo is below.
They look rubbish don’t they lol. They were in fact generally agreed to be delicious and I feel inspired to make more and to expand my repertoire.
I am visiting friends this weekend for a . . . → Read More: More on Making Sausages
As promised in my post, The Essence of this Blog, I have decided to do some sausage making. I have always been interested in traditional recipes and of course few things are more traditional than sausages and other forms of charcuterie.
Living here in France you would think that I would be spoilt for choice . . . → Read More: Making Sausages