hog tied? kiss my Boston butt.
Monday 7 May 2007 by kinakoJam
Today's issue of the New York Times has a style section about various foodstuffs, worth your perusal. You might need to join the site as a member to read the articles (it's free).
"Bertolli makes 5,000 pounds of fresh sausage a week. Today he’s scaled it down, using a Biro tabletop grinder to turn 10 pounds of cold butt and belly into ribbons. Coolness is key, he says: “If meat is at 30 to 32 degrees when it’s mixed, it favors the extraction of protein,” which is needed to bind the ingredients. (For more explanation, see the chapter on sausage making in Bertolli’s book “Cooking by Hand.”) Common problems with grinding meat at home are that the blades aren’t sharp enough and the meat is too warm. “Then you get what we call a smear,” he says. “It’s greasy, crumbly, doesn’t bind.”"
Watch Paul Bertolli
stuff salumi here. Since I am in Deutschland I am really thinking I ought to get a sausage stuffer and explore the world of sausage making... though to the idea of working with intestines in their raw form ... i can only say YUMUCK.
Other items in today's NYTimes:
- 'That's Amari'- a column about Italian digestive liqueurs.
- 'Passing the Bucket'- short piece about sawara wood buckets (cost $160 smackeroos) used to keep ice at its perfect consistency in Tokyo's snootiest bars.
- Grill Seekers
- a piece about all the latest BBQ gadgetry including the latest Viking r2d2-esque kamado-style ceramic lined BBQ:
"Bertolli makes 5,000 pounds of fresh sausage a week. Today he’s scaled it down, using a Biro tabletop grinder to turn 10 pounds of cold butt and belly into ribbons. Coolness is key, he says: “If meat is at 30 to 32 degrees when it’s mixed, it favors the extraction of protein,” which is needed to bind the ingredients. (For more explanation, see the chapter on sausage making in Bertolli’s book “Cooking by Hand.”) Common problems with grinding meat at home are that the blades aren’t sharp enough and the meat is too warm. “Then you get what we call a smear,” he says. “It’s greasy, crumbly, doesn’t bind.”"
Watch Paul Bertolli
stuff salumi here. Since I am in Deutschland I am really thinking I ought to get a sausage stuffer and explore the world of sausage making... though to the idea of working with intestines in their raw form ... i can only say YUMUCK.
Other items in today's NYTimes:
- 'That's Amari'- a column about Italian digestive liqueurs.
- 'Passing the Bucket'- short piece about sawara wood buckets (cost $160 smackeroos) used to keep ice at its perfect consistency in Tokyo's snootiest bars.
- Grill Seekers
- a piece about all the latest BBQ gadgetry including the latest Viking r2d2-esque kamado-style ceramic lined BBQ:
