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Open Forum With Bruce Aidells

Thread	Last Post	Replies	Views
Making Bacon and Pink Salt started by Nicko (2/13/09 at 5:42am)	It is possible to make bacon using celery juice as a source... 2/13/09 at 8:18am by Bruce Aidells	3	4,004
Substitute for andouille started by greyeaglem (2/13/09 at 3:39am)	Use the best quality smoked sausage you can find. Good... 2/13/09 at 8:00am by Bruce Aidells	1	3,772
Home Charcuterie started by oldschool1982 (2/12/09 at 1:53pm)	I guess we've become so tied to the web we forget, sometimes,... 2/13/09 at 7:16pm by oldschool1982	3	2,348
Storing hog casings started by Nicko (2/12/09 at 5:37am)	I keep hog casing in my frig for up to 2 years. Each time I... 2/12/09 at 7:19pm by Bruce Aidells	1	1,250
Crystals in hams.... started by shroomgirl (2/10/09 at 6:47am)	Johnston County makes a country ham which can be eaten raw... 2/13/09 at 5:58pm by Bruce Aidells	17	1,233
Chicken and Apple Sausage started by kuan (2/11/09 at 7:43am)	I am no longer in the sausage business so I can't speak for... 2/12/09 at 10:29am by Bruce Aidells	3	908
Memorable Pig Products..... started by shroomgirl (2/11/09 at 7:19am)	it's a rare opportunity to ask all these questions.....thank... 2/11/09 at 8:07pm by shroomgirl	2	870
Synthetic or Fresh casing which to you prefer started by Nicko (2/11/09 at 5:53am)	I have never used anything but natural casings. 2/12/09 at 8:03am by Bruce Aidells	3	822
What's next? started by Jim (2/10/09 at 5:45pm)	Thank you, Bruce! It has been a great opportunity to have... 2/13/09 at 4:58pm by Jim	5	808
Restaurant Charcuterie started by shroomgirl (2/10/09 at 6:42am)	There are new products happening at Volpi....walked in a... 2/12/09 at 3:29am by Bruce Aidells	1	796
Old Traditional Sausages.... started by shroomgirl (2/11/09 at 7:17am)	The Southern Foodways is doing just such a project in their... 2/11/09 at 6:59pm by Bruce Aidells	1	770
Caul fat..... started by shroomgirl (2/12/09 at 9:10am)	As far as I know it is usually from pigs. It is the omenum,... 2/13/09 at 10:05am by Bruce Aidells	1	767
Curing a fresh ham? started by gonefishin (2/13/09 at 8:36am)	I hope this isn't outside of the scope that you wanted to... 2/13/09 at 8:36am by gonefishin	0	746
health depts around the country started by shroomgirl (2/11/09 at 6:25am)	In light of Thomas Keller's new book Under Pleasure (I have... 2/13/09 at 3:18pm by Bruce Aidells	3	730
Let's Thank Bruce started by Nicko (2/13/09 at 7:43am)	It was great to be able to ask questions of you. Thanks for... 2/13/09 at 7:13pm by phatch	11	719
Quality of beef started by greyeaglem (2/11/09 at 2:18am)	The dryness of ground beef is dependent on the fat content. I... 2/12/09 at 3:23am by Bruce Aidells	1	676
Guts and Fat started by shroomgirl (2/10/09 at 6:37am)	You can also use sheets to wrap small birds or around fillet... 2/12/09 at 8:26am by Bruce Aidells	6	675
Varietals started by shroomgirl (2/10/09 at 6:35am)	pretty cool working with the guys providing raw product, we... 2/12/09 at 8:27am by shroomgirl	4	674
Welcome Bruce! Question on Salami started by abefroman (2/10/09 at 11:45am)	I think it will most helpful for you and continue to answer... 2/12/09 at 10:25am by Bruce Aidells	5	671
Tenderizing started by KYHeirloomer (2/12/09 at 7:01pm)	I know that a lot of steakhouses use such and I think it is a... 2/13/09 at 10:04am by Bruce Aidells	1	669
Recommendations for home smoker started by Nicko (2/13/09 at 5:30am)	I use an old metal frig but the Bradley Smoker is good. 2/13/09 at 10:03am by Bruce Aidells	1	664
current play started by shroomgirl (2/10/09 at 6:34am)	I have cooked this legendary cut and can't figure out what... 2/12/09 at 9:44am by Bruce Aidells	3	641
Vegetarian Sausages started by bbally (2/13/09 at 2:56pm)	Bruce, I have been cooking professionally for 30 years now.... 2/13/09 at 2:56pm by bbally	0	620
Please Welcome Bruce Aidells! started by Nicko (2/10/09 at 5:28am)	Thanks for taking the time to share your experience and... 2/11/09 at 12:33pm by gonefishin	3	616
Career considerations started by chrose (2/10/09 at 10:14am)	I decided as you implied that I was a much better cook than a... 2/12/09 at 3:26am by Bruce Aidells	1	604
Inspiration started by Chef_Matt (2/11/09 at 9:55pm)	Ice is used in German style emulsified sausages to help... 2/13/09 at 10:07am by Bruce Aidells	1	591
wild boars started by shroomgirl (2/12/09 at 7:21am)	We have the same problem where I live in wine country. I... 2/13/09 at 9:58am by Bruce Aidells	2	584
Faith in the USDA started by ED BUCHANAN (2/11/09 at 7:35am)	While there may be mistakes both agencies do an adequate job... 2/11/09 at 6:31pm by Bruce Aidells	1	536
For the love of fat started by cape chef (2/11/09 at 3:22pm)	I like 20% fat. I never use lamb fat which is not good for... 2/11/09 at 6:18pm by Bruce Aidells	1	532
Open Forum With Bruce Aidells starts this Wednesday started by Nicko (2/9/09 at 5:55am)	Who is Bruce Aidells? Bruce Aidells is America's "go-to guy"... 2/9/09 at 5:55am by Nicko	0	498
Your own favorite food memories... started by BenRias (2/11/09 at 8:48am)	Suffice to say that my mother was a lousy cook but... 2/11/09 at 6:51pm by Bruce Aidells	1	451

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