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Hello from British Columbia, Canada

post #1 of 8
Thread Starter 

I’m in my 6th year of retirement and have spent much of that time learning more and improving cooking skills picked up over the previous 40 years.

My favourite pastime is charcuterie. I make sausage, hams, bacon and more in the second kitchen we had installed in the basement. The smokehouse is just outside so as long as the weather isn’t sub-zero, it’s in fairly steady use.

Gourmet cooking and baking skills have been vastly improved as well.

I’ve been compiling what may become a cookbook someday. So far there are over 300 tested recipes.

I’m looking forward to learning more from you all and sharing my knowledge where appropriate.

post #2 of 8

Aloha, Welcome to Chef Talk steelchef.

Funny, this is my sixth year of being retired too.

I would have to say that just about everyone here at CT is here because they want to share, learn and plain ole’ chat about food in one way another.  There’s something about food, right?

Check out the Articles, Reviews and don’t miss the Gallery, phenomenal work. 

I’m sure that you’ve noticed that the level of culinary experience ranges from Home Experts, such as you and I, to Master Chefs from all around the World. 

One note, the three Pro forums are just that, for the Pros.  We are asked to read only, but it’s cool to see what they talk about amongst themselves. 

If you have questions in regards to the site, PM a Mod or Admin person.  Everybody is real helpful.

Once again, Welcome, enjoy.

post #3 of 8
Thread Starter 

Thanks for the welcome. I expect to have lots of time to enjoy as the warm weather is heading south.

post #4 of 8

Welcome to ChefTalk steelchef. I am hoping to make a hamhock terrine soon. Who knows how it will turn out ?

 

Look forward to seeing you around the forum.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 8
Thread Starter 

Thanks Petals, good luck with that terrine. Wish we were closer so I could share some of my double-smoked hocks with you.

post #6 of 8
Steelchef,

Your a gentleman chef ! I would have made a terrine for you. I was watching a French chef on YouTube the other day, his looked pretty good. There were no complicated ideas to it nor ingredients, just great technique. He made his mirepoix , tossed in the hammocks and cooked them down for a few hours.
He lined up some pearl onions , lots of parsley, sherry vinegar....etc.

Tonight I went to buy some but the prices are high ( 4 pcs 12.00 ) I would rather wait to see my butcher in the country and pay a third the price. Especially considering the fact that we are paying for mostly bone and fat and very little meat.

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #7 of 8
Thread Starter 

Hey Again Petals,

We frequently make what we call ‘head cheese’ from ham hocks. Of course the connective tissue is what causes the mixture to jell – the additions just personalize it. You could call this a terrine or aspic but it is what it is – delicious.

Our head cheese is not made from a recipe. We just cover the available hocks with about 2 inches of water and give them a gentle boil for about an hour. Into that pot we also throw a substantial amount of sliced garlic and onion and a sprinkling of black pepper. Then it’s just a matter of removing the meat from the cooled bones and adjusting the salt and pepper to taste. The mixture is put into 250ml jars while hot and we can’t remember when a jar didn’t seal on its own. If it doesn’t, we just eat it.

It never lasts long making a perfect lunch with toast and some hot German mustard.

Your post has spiked my interest in trying some terrines such as chicken and mushroom. Gelatin makes a very suitable substitute for the natural collagen. The main issue will be taste.

By the way, the price you mentioned is very reasonable compared to what our shops want. Even my home-smoked hocks can’t be done for less.

Please let me know how your project turns out.

post #8 of 8

Terrific, I will post some news on this when I have the time to make it.

Making head cheese is something I have done with my family years ago, they don't make it anymore but they still make pâté , terrines etc. I look forward to hearing about your projects when you have time.

 

Petals

 

 ps.I plan on using the liquid from the hamhocks to set the terrine.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
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