Posts by romanas

Quote: Originally Posted by GeneMachine  Ok, I'll bite - I am getting quite a bit into charcuterie lately, and I'd definitely love to see a recipe for that. I suppose you slice the salo thinly and eat it with rye...

Well, I understand your point. But I really afraid that the way of finding out regional differences will be full of disappointments. :)   In the past, somewhere around beginning of XX century, there were much more diversity,...

Some yellow curry.          

Hi Slayertplsko,   It's very nice to see your interest and it's quite impressive that you have Molokhovets's book. :)     When talking about russian regional cuisines, some people talk about cuisine of russians...

I've done a small test yesterday. I've prepared 3 samples of forcemeat (70% lean beef and 30% pork backfat):   First one was chilled in freezer almost to freezing point, grinded in very cold grinder (I kept it in freezer for...

By the way, I've read a number of Pate et Terrine recipes and it seems that nobody uses USDA Ready-To-Eat tables (http://www.fsis.usda.gov/oppde/rdad/fsisnotices/rte_poultry_tables.pdf)... And I have no idea why.   For...

foodpump,   Thanks again! Especially for comparison with sausages. Although I make a lot of sausages, I never taught about pate in this way. :)   Quote: Originally Posted by foodpump  You can also...

DuckFat,   I've bought my copy of Ruhlman's "Charcuterie"yesterday. It's funny, but this book for Kindle costs a bit more than in paperback. Didn't know that in US electrons are more expensive compared to paper....

Hello? Is anybody here?  

    When it comes to bolognese, it's very easy to point to "authentic" recipe. Obviously, this is the one officially approved and being guarded by Chamber of Commerce of Bologna (Camera di Commercio di Bologna)....