Yeah, cornichons or pickled cucumbers are a must!
I quite like asparagus esp with ham.
All kind of pickles go well with it in my opinion.
Also some mustard and maybe a bit of chili paste.
Devilled eggs maybe (eggs mimosa)?
I like the look of that platter!
Deli cheese rolled into meat, doesn't sound good to me. But then, I don't like cheese, so would much rather have a nice salami/meat platter with some pickles. The cheese on another platter so I don't need to chase that platter
I didn't see your post till today.
I agree with the others in that there are many different ways and I suppose most of us wing it a bit as the chili's differ in heat during the season.
A favourite of mine is Sambal and again there are different ways from a "simple" sambal ulek, which is just crushed red chili's with salt to all different ones.
Lemme give you a link for some recipes: www.asiancook.eu/indonesian/sambalans (it seems to be down at the moment,...
A bit belated thank you for the extra details about making sour pickles, esp what to look out for.
And of course to all other posters. I would not even have considered making tem without this thread.
Other thna that I can relate very much to @chefwriter as I was intending to do cucumber sour pickles for the first time and somehow there were not enough hours in a day and my cucumbers will end up on the compost heap......
I will persevere and give it a try in...
I didn't really want to go into detail as the OP asks about how to built a smoker,not thesafety issues, but felt a little warning was in place.
When I decided to built a cold smoker, I wasn't really aware of any risks. That only came when I started reading up on it (luckily I am sensible sometimes)
With the use of nitrites you should be safe of almost any nasties, just don't smoke without them (unless you smoke at a temperature above 72 oC, but that's...