Eggs scrambled with prosciutto and asparagus

On Sun, 13 Mar 2011 23:01:11 -0400, Ed Pawlowski wrote:


Cheaper than going all the way to Italy:



I can get it at the local gourmet deli.

-sw
 
"Ed Pawlowski" ha scritto nel messaggio

Parma ham is my second


I saw San Daniele in New York while shopping for a meal. It pays to keep
your eyes open.

But don't take my word for it. When you are here try all the different
types. You may love one copmpletely different. You can ask for X slices or
for X number of grams, which allows you to try several at a time. It's
recommended to buy what you can eat in one day, although I stretch that.
While it is difficult for them to serve up less than 100 g (un etto) it
isn't mad to ask for 5 slices (cinque fette) etc. I wouldn't walk up to a
rushed off their feet crew and do that, but choose a slower time so I could
do side by side tasting. I like less salty ones the best.

While you are at it, don't miss the opportunity to try lardo di colonnata
and pancetta magra.
 
On 2011-03-14, Omelet wrote:


Is that the Great Sausage Recipes and Meat Curing by Rytek Kutas? I
was wondering, does that book cover cold smoking?

I was watching an old episode of Bourdain's No Reservations and he was
plugging the Ruhlman/Polcyn book, Charcuterie. I read the review for
it on Amazon and many folks gave it a bad review cuz it heavily
promotes the use of nitrates. Apparently, the Kutas book does not.
So, I was thinking of buying the Kutas book, but not if it doesn't
cover cold smoking.

nb
 
notbob wrote:


I've heard that making low nitrate/nitrite sausages and cured meat
really requires professional-level techniques and equipment, and
it not really accessible to us'uns. Dunno how true this is.

Steve
 
On 13/03/2011 3:40 AM, Omelet wrote:


When I was first married we rented a house next to a small Italian
supermarket. I was young and naive, and i was turned off my the chunks
of meat hanging from the ceiling and looking like they were covered with
mold and mildew. I assumed that it was rotten meat. Sometime that year
I was introduced to Prosciutto and it was so delicious that I overcame
that initial squeamishness.
 
On Mar 13, 11:41?pm, Omelet wrote:

My Mom has one hanging in her downstairs shower! She rigged up a
tripod type of hanger for it. It's suppossed to be ready in June...
 
On Mar 14, 1:54?am, "Giusi" wrote:

Sorry to butt in, but thanks for the recommendations. I am going to
Trento in July for my cousin's wedding, and plan on eating as much
good stuff as I can possibly eat! :)
 
On Mar 15, 12:16?am, sf wrote:

Prosciutto and Black Forest ham are completely different! Maybe in the
dish you made it didn't make any difference, but eating it by itself,
it's definitely different...
 
On Mon, 14 Mar 2011 01:30:31 -0500, Omelet
wrote:


Here's my 2?. I don't ever read about you using prosciutto for
anything at home, so figure the cost of the wine cooler into the cost
of making prosciutto at home. You're not a wine drinker either. If
you are, you don't drink the kind of wine that needs to be stored in a
wine cooler, so the cost of the unit will be entirely in the
"prosciutto" column. I think it's going to take a lot of ham to break
even. After that, it's worth the cost. Do you know how thinly it's
sliced? That's another cost, because I can guarantee yours won't
slice that thinly. Now you need to make even more hams to break even.

Conclusion: I think you should just buy what you need at the store.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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