had incredible jamón serrano in Sevilla this weekend
are rillettes charcuterie? what about manteca? Anyway, in France rillettes de canard or d'oie are super common too (I think I prefer them but really they are all excellent).
― You don't wear a vagina on your chest....think about it (Euler), Tuesday, 23 March 2010 00:05 (fourteen years ago) link
pretty sure rillettes no matter what they are prepared from are charcuteriemanteca i am not sure, if it was pork fat then probably yes otherwise no secongratulations on yr ham euler
― Walter Pate On 'sweetness' (jdchurchill), Tuesday, 23 March 2010 00:46 (fourteen years ago) link
Absolutely rillettes and manteca (lard) are considered charcuterie. From Ruhlman's 'Charcuterie':
"In the fifteenth century, charcutiers were not allowed to sell uncooked pork (though they could sell uncooked fat, which could be rendered into lard at home and used for cooking there)"
Sitting at home right now with a couple of just smoked ham shanks wondering if I should braise one to shred later for smoked ham hock rillettes. Hmm....
― righteousmaelstrom, Monday, 29 March 2010 22:20 (fourteen years ago) link
been totally obsessed with salame secchi lately
― max, Monday, 29 March 2010 22:21 (fourteen years ago) link
bresaola (air-dried beef) is the bomb.
going to barcelona in june and am so psyched to try jamon bellota
― the mighty the mighty BOHANNON (m coleman), Tuesday, 30 March 2010 11:58 (fourteen years ago) link
bresaola, barcelona, and jamon bellota should all be in a yuppie kid's jump rope rhyme
― joygoat, Tuesday, 30 March 2010 14:39 (fourteen years ago) link
a year or two ago, philtwo (remember him? he used to post here) and I were coming back from a night out in Tokyo and were feeling like "just one more drink" and he knew this one afterhours-y place near his hotel.
we stroll in around 3:30-4:00 and the place is dark, darker than the streets, black velvet drapery on the walls. sporadic overhead spot lighting. a few discreet customers, quiet couples. two bartenders standing impossibly straight, hands folded behind their backs. between them, set on the bar, under full spotlit display is a full leg of Serrano ham, angled diagonally like a sundial, just beckoning us. 500 yen (~$6) per reasonable serving. i think we split two (three?) over a couple cocktails.
― ✌.✰|ʘ‿ʘ|✰.✌ (Steve Shasta), Tuesday, 30 March 2010 16:50 (fourteen years ago) link
you make it seem so romantic...
(and it was!)
― phil-two, Tuesday, 30 March 2010 16:52 (fourteen years ago) link
Lucky it wasn't Iberico...
― Il suffit de ne pas l'envier (Michael White), Tuesday, 30 March 2010 16:53 (fourteen years ago) link
anyway, serrano is good, but iberico/bellota/etc... mmmmmm
m coleman - me too actually. you gonna be there during sonar fest?
― phil-two, Tuesday, 30 March 2010 16:54 (fourteen years ago) link
haha, memories or our romantic sojourns in Paris and Tokyo... ~sigh~
― ✌.✰|ʘ‿ʘ|✰.✌ (Steve Shasta), Tuesday, 30 March 2010 16:55 (fourteen years ago) link
yeah, our sexual tension spans three continents
― phil-two, Tuesday, 30 March 2010 16:57 (fourteen years ago) link
i think that Serrano ham imported into Japan may be similar quality to the Iberico that is imported to the US. No offense to the yanks, but Japanese food standards are just on a completely different level. They still won't import even USDA prime beef because it rates so low on their quality scale.
― ✌.✰|ʘ‿ʘ|✰.✌ (Steve Shasta), Tuesday, 30 March 2010 16:57 (fourteen years ago) link
(xpost?)
MELT IN MY MOUTH LIKE THE FATTY BITS OF A SLICE OF JAMON BELLOTA
― phil-two, Tuesday, 30 March 2010 16:58 (fourteen years ago) link
i think its more the producers in spain who label it serrano/iberico/bellota/patanegra, etc, no?
Iberico has to be made with 75% native pig. Serrano is mostly made with Landrace pigs.
― Il suffit de ne pas l'envier (Michael White), Tuesday, 30 March 2010 17:03 (fourteen years ago) link
Bellota is Iberico from pigs raised mostly on acorns.
― Il suffit de ne pas l'envier (Michael White), Tuesday, 30 March 2010 17:04 (fourteen years ago) link
okay haha after 30 minutes of diligent research phil and i finally figured out where this place is:
「セプ ドール」Bar Cep D'Or 日本, 〒150-0043 東京都渋谷区道玄坂1丁目6−3http://bit.ly/cmd1yn
HP: http://ana.jp-anex.co.jp/gourmet/shousai.php?code=41952
here's a pic of the ham:http://ana.jp-anex.co.jp/gourmet/shop/photo.php?code=41952&id=2
the bar is named after a fine champagne cognac iirc?
phil wins the grand prize for his domination of google street view international.
― ✌.✰|ʘ‿ʘ|✰.✌ (Steve Shasta), Tuesday, 30 March 2010 17:40 (fourteen years ago) link
i should have been a librarian
― phil-two, Tuesday, 30 March 2010 17:41 (fourteen years ago) link
or a globe trotting tour guide.
oh wait...
― ✌.✰|ʘ‿ʘ|✰.✌ (Steve Shasta), Tuesday, 30 March 2010 17:49 (fourteen years ago) link
Cep d'or is indeed a cognac but 'cep' just means vine stock, really, so 'golden vine' is also an award.
― Il suffit de ne pas l'envier (Michael White), Tuesday, 30 March 2010 17:52 (fourteen years ago) link
Where in Tokyo is that place?
― Il suffit de ne pas l'envier (Michael White), Tuesday, 30 March 2010 18:01 (fourteen years ago) link
its right behind the shibuya station and the shibuya excel.
http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=shibuya+station&sll=40.714266,-73.955339&sspn=0.017874,0.018604&ie=UTF8&hq=shibuya+station&hnear=&radius=15000&layer=c&cbll=35.657992,139.699266&panoid=6xG3SFmvXOMDa7l0rLn2cA&cbp=12,169.97,,0,1.72&ll=35.657941,139.699354&spn=0,359.997675&z=19
― phil-two, Tuesday, 30 March 2010 18:02 (fourteen years ago) link
MWhite, click on the bitly for the g-loc. (xpost)
― ✌.✰|ʘ‿ʘ|✰.✌ (Steve Shasta), Tuesday, 30 March 2010 18:04 (fourteen years ago) link
Ah, that makes sense. God, it's been ages since I've been in Tokyo. I miss Yoyogi Koen on a weekend in spring.
― Il suffit de ne pas l'envier (Michael White), Tuesday, 30 March 2010 18:19 (fourteen years ago) link
i miss the strong dollar/weak yen... T_T
― ✌.✰|ʘ‿ʘ|✰.✌ (Steve Shasta), Tuesday, 30 March 2010 18:21 (fourteen years ago) link
When I was modeling there I always wanted the Yen to be strong.
My agency was in Harajuku and I used to 'get away' sometimes and walk through Meiji Jingu-Mae. I always felt lucky my agency was so close to a park and the subway.
― Il suffit de ne pas l'envier (Michael White), Tuesday, 30 March 2010 18:26 (fourteen years ago) link
you gonna be there during sonar fest?
will be in barcelona the week of, but we're doing an overnite up the coast on the 17th and returning to US on the 19th. sonar looks like a cool gig tho.
phil-2 have u driven a car in spain?
― the mighty the mighty BOHANNON (m coleman), Tuesday, 30 March 2010 18:54 (fourteen years ago) link
where are you overnighting at?
― Aerosol, Tuesday, 30 March 2010 18:59 (fourteen years ago) link
[tbh kinda loving a food thread spinning wildly out of tangent, unlike other threads that always converge on food themes for long lengths imo]
― ✌.✰|ʘ‿ʘ|✰.✌ (Steve Shasta), Tuesday, 30 March 2010 19:17 (fourteen years ago) link
^^yea and it's annoying me shastaback to the charcuterie ya hams!
― somecosmologicalprocesstoohugetoperceiveallatonce (jdchurchill), Wednesday, 31 March 2010 00:05 (fourteen years ago) link
how 'bout this:i cut up a chicken yesterday and usually i just throw the skin away cuz everybody's always saying how the skin is bad for you but for some reason i saved it this week. what the hell do ya do with chicken skin? should i try to make cracklins?i guess this isn't exactly charcuterie, but this is: http://ilovefood.fronza.net/?cat=41
― somecosmologicalprocesstoohugetoperceiveallatonce (jdchurchill), Wednesday, 31 March 2010 18:04 (fourteen years ago) link
I'm pretty sure only in america do we think that animal skin (fish, chicken, pig) is bad for you.
the skin is an important part of chicken stock.
― ✌.✰|ʘ‿ʘ|✰.✌ (Steve Shasta), Wednesday, 31 March 2010 18:37 (fourteen years ago) link
I want a drying fridge.
The last time I had a whole hog butchered, I cured 1/2 the belly as bacon and roasted the other half - cut the skin in 1/2" strips with a sharp paring knife, rubbed with thyme and black pepper, slow roasted until the skin crisped totally up and the meat was just about fall-apart.
I have 3 or 4 whole jowls in my freezer - thinking about trying for guanciale.
― Jaq, Wednesday, 31 March 2010 19:07 (fourteen years ago) link
jaq this is a no-brainer. you should really do this and put lots of pictures
shasta-i think in america it's basicly fat=badand skin has alot of fat, which most people skim off of they stocks so i am not sure how important it is to chicken stockthis ddude let's 'em know
― somecosmologicalprocesstoohugetoperceiveallatonce (jdchurchill), Wednesday, 31 March 2010 19:12 (fourteen years ago) link
you skim off the fat but surely the skin still flavors the stock?
― just sayin, Wednesday, 31 March 2010 19:16 (fourteen years ago) link
flavors and adds texture - like cartlidge, the collagen/gelatin in the skin adds so much body
― Jaq, Wednesday, 31 March 2010 19:45 (fourteen years ago) link
thinking about trying for guanciale.
Yes!!!
cartlidge, the collagen/gelatin
That's why the feet are awesome for stock.
― Il suffit de ne pas l'envier (Michael White), Wednesday, 31 March 2010 19:47 (fourteen years ago) link
oh yeah, I make pork stock from roasted neck bones and trotters and it's completely amazing. I hadn't thought about using chicken feet though - will do for the next big batch now.
― Jaq, Wednesday, 31 March 2010 19:50 (fourteen years ago) link
Here's the photo set from the dry aged ham I did - not 100% in order and two different kitchens: http://www.flickr.com/photos/illiterati/sets/72157600215964848/
― Jaq, Wednesday, 31 March 2010 19:54 (fourteen years ago) link
Wow. I have a smoked dry-cured ham aging right now. I had planned on letting it age for a couple of months. Do I really need to go 18 months though?
― righteousmaelstrom, Wednesday, 31 March 2010 20:28 (fourteen years ago) link
nope, it depends on the weight, which I didn't realize at the time. 18 months for that little ham was probably 9 months too long. Still tasted AMAZING, but was seriously dried out and difficult to cut.
― Jaq, Wednesday, 31 March 2010 20:38 (fourteen years ago) link
OK DUDES I ORDERED THAT RUHLMAN CHARCUTERIE BOOK FROM AMAZONLOOK OUT
― somecosmologicalprocesstoohugetoperceiveallatonce (jdchurchill), Thursday, 1 April 2010 23:34 (fourteen years ago) link
Better start stocking up on Lipitor.
― righteousmaelstrom, Friday, 2 April 2010 02:37 (fourteen years ago) link
i just wanna have a bad-ass heart attack
― in the end they're just fucked up animals wailing about their pain (jdchurchill), Friday, 2 April 2010 21:57 (fourteen years ago) link
http://www.ag.ndsu.edu/pubs/yf/foods/he176w.htm
― painu vittuum... (jdchurchill), Tuesday, 20 April 2010 20:46 (fourteen years ago) link
http://www.sausagemania.com/tutorial.html
― painu vittuum... (jdchurchill), Tuesday, 20 April 2010 21:15 (fourteen years ago) link
hey JAQ did you make guanciale? also would you plz describe the process of 'having a whole hog butchered' for those of us who aren't doing that sort of thing yet?
in chicago i found this place, peoria packing co. that i plan to utilize:http://www.lthforum.com/bb/viewtopic.php?p=23813
― painu vittuum... (jdchurchill), Friday, 23 April 2010 00:00 (fourteen years ago) link
btw first recipe in ruhlman/polcyn's charcuterie book: bacon
― painu vittuum... (jdchurchill), Friday, 23 April 2010 00:01 (fourteen years ago) link