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
Orange France has been performing to type over Christmas by losing the broadband connection! A pain if you want to blog, a disaster if you are under 18 with an Xbox live game that you want to play.
So I am writing this post in word ready for posting later, who knows when.
A short . . . → Read More: The only Orange I trust is the one in my Saucisson 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