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Greeting from the culinary capital that is NE Indiana

post #1 of 6
Thread Starter 

Shuhhh, right.

Home cook/chef here, do a little of everything. Roast my coffee for the press and Espresso machine, give it as gifts, etc. Make some cheese from time to time. Have had particular luck with gouda and blues. Not so much the swisses. Slaughter hogs twice a year and process those. Raise a large garden, got a home orchard, do an awful lot of canning, freezing, dehydrating.

Been smoking meats for many, many years, like 35+, but last year kicked it up a notch to curing. Salume, hams, pancettas, etc., what a treat. A grinder and a free afternoon and off we go. Hardest part is the waiting.

Glad to be here, looking forward to doing a lot of reading, there's a tremendous amount of reading to be done here.

 

Thanks for having me, if I can ever share what little I know and help someone just ask.

post #2 of 6

welcome

I like curing food stuff.

just arrived in a region of France the Haute Garrone near Toulouse.

restarted to do charcuterie for the customers on their Tapas plate. curing is a good cure.

 

Foie Gras mi cuit. (will have to investigate the forest around and try to not get shot looking for truffles)

 

it is good to here that a lot of people like you are not frighten to employe those technics of curing and get satisfaction.

 

fish is a good one too. smoking trout or salmon. that I will have to find a way to redo those food stuff again done before..........

 

welcome 

 

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post #3 of 6

Hello - and welcome to the site.

 

We have lots of members who butcher some of their meat and also make salamis and smoke bacon etc - you'll fit right in!  As you have noted, there is a LOT of info on this site, the photographs alone are well worth viewing.  The articles, too are very informative.

 

Feel free to join in on any thread you find interesting, or start your own in the relevant forum.  Please note, though, that the professional fora are read-only for those of us who are not employed in a culinary capacity (still make for interesting reading, though!)

 

I hope you will participate in some of the discussions - we have members from around the globe and this makes for interesting conversations...

 

BTW - who knew that NE Indiana had a culinary capital?!!!!

post #4 of 6

 

Wecome aboard ... I am stationed in centre of Madrid, Spain´s Captial though I hail from Manhattan´s Greenwich Village.

 

I have never been aware that Indiana ( the northeast ) has had a gastronomic culture, however, ALL cities, villages and countries have a product philosophy and epicurean escape of their own ... Be it the Mediterranean or the Americas ... I have met chefs from all corners of the globe ... as I am the food, wine and travel editor and journalist for the oldest English magazine in Spain for the diplomatic and expat communities. I also, freelance for many magazines abroad and in Italy, Portugal and the Americas.

 

Well, Have a wonderful Christmas and healthy fulfilling New Year,

Margcata -- look forward to your reads and penning.

 

 

 

post #5 of 6

RPro, don't miss the archives of the Special Guest Forums, where Bruce Aidells talks about making sausage and other arts of charcuterie. Between your post and Chef Dubiard's post, my mouth is watering!

 

As Ishbel said, besides these forums we also have cooking articles, photo galleries and lots more to enjoy. Our information goes back over 10 years, so the search tool is your friend. I hope we see you here often.

 

Welcome!

Mezzaluna

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post #6 of 6
Thread Starter 
Thanks to each of you for the welcome. Now, back to browsing and reading.
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