Wednesday, March 24, 2010

Holy cats fur!

56 comments:

todd merkel said...

What is that?

More importantly.. will it be edible once the mold is removed?

I've found fuzzy white mold ( not hairy like that ) and fuzzy green mold spots on one of my projects..

todd

jon w said...

I'd like to share my experience with gray fur. I had a bit on some jerky and brushed it off, then ate quite a few of the affected bits. since it tasted fine and I felt fine, I blended the whole batch into pemmican and then began to throw up violently for about two hours. I have been eating it little by little with no effects, but it seems there is a threshold that is too much to digest. on the other hand, I could be eating some fungal toxin that will kill me slowly and insidiously.

grant said...

Was it after ingesting the pemmican?

jon w said...

no this was after eating the [scraped off] furry bits. I was grinding only the driest meat for pemmican, and eating all the moister bits. since the growth had formed on these bits, I ate a fair amount. some parts had molded and then got dry, and these made their way into the grinder. but I have noticed no ill effects from that - either I was eating something live that was fine to eat after drying, or I just ate too much at once. or, like I said, it's giving me cancer and I just dont know yet.

dombort said...

Grant.. totally unrelated, but the tagliatelli, Rabit Ragu that I had a few weeks ago was probably the best I've ever had. It beat my Nona's, it beat this hole in wall place in Rome that I love. I had to check your last name, and was shocked to see it didn't end with a vowel.

Tara said...

Grant - quick question for you: Is the Black Hoof going to be open on Friday, April 2 (Good Friday)?

Crossing my fingers for a yes... :)

grant said...

yup were open!

婉菁婉菁婉菁 said...

海鷗要高飛,必先遠退。花蜜要香醇,必先久釀。......................................................

Tony said...

Hello!



I have reviewed your website mulitple times and wanted to see if you have any insight or recoomendations on where to find recipes for Spanish Cured meats? Serrano Hams, Types of chorizos, cantipallos etc.

I have been searching for some time and have not been successfull beyond a simple chorizo?

Much appreciated!

Cheers,

Anonymous said...

wonderful...................................................

Anonymous said...

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Anonymous said...

More haste, less speed.........................................

Anonymous said...

Never put off till tomorrow what may be done today................................................................

Anonymous said...

All good things come to an end..............................................

Matt said...

blimey mate ,that is looking a bit dicey!

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Anonymous said...

Hi Grant and Jen, wondered if you would be interested in providing the Five Takeaways of cured meats - check out www.fivetakeaways.com for more info or send me an email at fivetakeaways [at] gmail[dot]com.

Thanks!

Anonymous said...

此處是值得一探究竟的好部落格!! .........................................

展姍展姍 said...

happy new year 2010!!!........................................

廖淑凡 said...

成熟,就是有能力適應生活中的模糊。..................................................

淑慧 said...

愛,拆開來是心和受兩個字。用心去接受對方的一切,用心去愛對方的所有。.................................................................

則義 said...

不要把生命看得太嚴肅,反正我們不會活著離開。..................................................................

Anonymous said...

初次造訪,安安^^

Anonymous said...

所有的資產,在不被諒解時,都成了負債.................................................................                           

Anonymous said...

河水永遠是相同的,可是每一剎那又都是新的。.................................................................

Anonymous said...

人生是故事的創造與遺忘。............................................................

Jamie Nazaroff said...

Hey Grant & Jen,

I'm looking to do a few days stage at the Hoof, if it's at all possible. Fresh out of GBC and feeling like their training in charcuterie and preservation methods was more than a little lacking. That plus a love of all things porcine means some time at the hoof would be awesome for me.

If it's possible, let me know here or at zang74@gmail.com

Anonymous said...

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Anonymous said...

馬丁路德:「即使知道明天世界即將毀滅,我仍願在今天種下一棵小樹。」............................................................

Anonymous said...

享受你自己的生活,不要與他人相比。.......................................................

Anonymous said...

Always keep your words soft and sweet, just in case you have to eat them.............................................................

Anonymous said...

人生中最好的禮物就是屬於自己的一部份..................................................

Anonymous said...

所有的資產,在不被諒解時,都成了負債.................................................................

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Anonymous said...

No one knows the weight of anothers burden. ..................................................

Anonymous said...

缺少智慧,就是缺少一切..................................................

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融會貫通的智慧,永遠不會被遺忘。..................................................

Anonymous said...

成熟,就是有能力適應生活中的模糊。............................................................

Anonymous said...

不費勞力而得者,唯貧困而已................................................

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期待新的內容 感謝你..................................................................

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Anonymous said...

看著你的BLOG 好多朋友都回應 真厲害..................................................

Anonymous said...

Necessity is the mother of invention..................................................................

gg said...

一個人的際遇在第一次總是最深刻的,有時候甚至會讓人的心變成永遠的絕緣。......................................................................

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真是感人肺腑的文章~~......................................................

Marie said...

Hi Grant -

Help?

You might be the man to answer my duck prosciutto question - salted for 24 hours, hung for 2 weeks.

Looked great on first slicing, Then got to the middle and hit a vein, which was bloody and drippy. Smelled like raw duck, but not bad. Could it be that the thick fat layer insulated the one side of the duck too much? The meaty-only side was pretty dry.

Next time I'm thinking to trim some fat away, so that the salting extracts more moisture from the fatty side of the meat.

http://66squarefeet.blogspot.com/2010/11/duck-prosciutto-unwrapped.html

Chris said...

Can you post your email?

Grant van Gameren said...

Theblackhoof@gmail.com

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Unknown said...

why there is sooo many weird chinese post on it? btw, chef Grant, I'm David from charpop

Manohar Singh said...

I am glad to found such useful post. I really increased my knowledge after read your post which will be beneficial for me.
Nehru jacket

Antony Bartlett said...

Hi Grant,
Please give me some advice. When curing Proscuitto, do you debone it before starting the curing?

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