Home Made Cold Cuts [General]
2009 Aug 31
There was some discussion last year about buying meat slicers: ottawafoodies.com/forum/1278
2009 Sep 1
Pickled tongue is really easy if you're into that!
RE: Porchetta, Jamie's Italy has a good recipe that I have used quite a few times it is basically a pork loin slathered with a rub of fennel seeds, dried chili, rosemary, bay, garlic and lemon juice, roasted over med heat with aromatics and white wine in the pan...pretty simple in the end. Here is a link since I loaned my copy of the book out and never got it back yet:
www.foodreference.com
RE: Porchetta, Jamie's Italy has a good recipe that I have used quite a few times it is basically a pork loin slathered with a rub of fennel seeds, dried chili, rosemary, bay, garlic and lemon juice, roasted over med heat with aromatics and white wine in the pan...pretty simple in the end. Here is a link since I loaned my copy of the book out and never got it back yet:
www.foodreference.com
2009 Sep 10
zymurgist I am clearly going to have to read postings more carefully before replying-;) I thought you were looking for methods of making cold cuts as opposed to cuts of meat.
I am now bumping this topic since I now have a couple of suggestions. If you are looking for something that can produce leftovers there is always a roast of pork, lamb or veal. (Now that fall is here I am getting a hankering for roast pork and sauerkraut - yummy!) If you make it to the Jean Talon market you could probably find ducks or whole rabbits.
I am now bumping this topic since I now have a couple of suggestions. If you are looking for something that can produce leftovers there is always a roast of pork, lamb or veal. (Now that fall is here I am getting a hankering for roast pork and sauerkraut - yummy!) If you make it to the Jean Talon market you could probably find ducks or whole rabbits.
zymurgist
Other than this, what other options are there, short of full-on charcuterie? (sp?)