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#16
10-03-2006, 10:16 PM
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 Shroom'- Re your goat gonads recipe... "...but use alot of red wine to cut the muskiness."  I would use a HE*L of a lot of red wine, but mainly on me. Mike
__________________ travelling gourmand  |
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#17
10-04-2006, 05:52 AM
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 I'm one of the few anglos that eat tripa tacos at the tacqueria....and cold tendon at the Chinese banquets. The gonads were a definate surprise, both in getting them and their size. These were young goats, gotta be 20 some odd pounds, the gonads were alittle bigger in diameter than a golf ball. Personally, I'm not eating them. Or at least I have no intention of eating them...they were gifted to a chef that makes incredible charcuterie and who did me a huge favor by teaching a farmer-chef class. |
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#18
10-05-2006, 05:29 AM
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| I'm putting together a networking event on Mon, Oct. 23....farmers and chefs, potluck at a restaurant.....afterwards having a continuing ed piggy bits and pieces class.....get some of the guys to show us how to make sausages, hams, possibly bacon or pancetta, ears..... Most if not all of the guys are used to working with the farmers a large percentage buy whole critters now and then.....usually lambs....pigs are a large commitment unless they are getting little ones which are hugely exspensive. figure we'll start around 4:30 finish potluck and farmer networking by 7pm then move on to piggy parts. Thoughts? What would you find valuable to learn? |
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#19
10-12-2006, 08:53 AM
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| Interesting shtuff from the guys. The request is for raw belly with skin on and some loin to taste What the pigs ate How big they were when butchered Genetics How to make buying a whole pig fiscally feasible (even for a white linen restaurant) I wanna know how to clean the offal when it shows up from the processor in a plastic baggy. How to work with the head..... We've got berkshire, berkshire fed jersey milk, a couple of heirloom mutts, possibly red wattle and ossabow.......should be a fun night. One of the guys is making bacon foam, one is showing us how to cure ham, make stuffed bacon, another is making lardo.....I'm making leaf lard pies..... should be a fun time. |
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