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My Blog List
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Prosciutto Crudo3 years ago
-
About Me
- Grant van Gameren
- Toronto, Ontario, Canada
- Just a guy who wanted to open a charcuterie bar.
Favorite Books
- Cooking by Hand
55 comments:
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
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.
Was it after ingesting the pemmican?
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.
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.
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... :)
yup were open!
海鷗要高飛，必先遠退。花蜜要香醇，必先久釀。......................................................
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,
wonderful...................................................
偉大的致富萬能之鑰，正是幫你充分掌握自己心志所必須的自律自制 ..................................................
More haste, less speed.........................................
Never put off till tomorrow what may be done today................................................................
All good things come to an end..............................................
blimey mate ,that is looking a bit dicey!
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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!
此處是值得一探究竟的好部落格!! .........................................
happy new year 2010!!!........................................
成熟，就是有能力適應生活中的模糊。..................................................
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。.................................................................
不要把生命看得太嚴肅，反正我們不會活著離開。..................................................................
初次造訪，安安^^． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ． ．
所有的資產，在不被諒解時，都成了負債.................................................................
河水永遠是相同的，可是每一剎那又都是新的。.................................................................
人生是故事的創造與遺忘。............................................................
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
來看你了~心在、愛在、牽掛在，幸福才會繁衍不息^^..................................................
來拜訪你囉~期待你的下次文章~加油^^..................................................................
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。」............................................................
享受你自己的生活,不要與他人相比。.......................................................
Always keep your words soft and sweet, just in case you have to eat them.............................................................
人生中最好的禮物就是屬於自己的一部份..................................................
所有的資產，在不被諒解時，都成了負債.................................................................
開心不開心都是一天，祝您能夠笑著面對一切！...............................................................
No one knows the weight of anothers burden. ..................................................
缺少智慧，就是缺少一切..................................................
融會貫通的智慧，永遠不會被遺忘。..................................................
成熟，就是有能力適應生活中的模糊。............................................................
不費勞力而得者，唯貧困而已................................................
期待新的內容 感謝你..................................................................
要繼續發好文喔^^加油!..................................................................
期待你每一篇文章............................................................
如果成為一支火柴，也要點亮一個短暫的宇宙；如果是一隻烏鴉，也要叫疼閉塞的耳膜。............................. ...................................．
看著你的BLOG 好多朋友都回應 真厲害..................................................
Necessity is the mother of invention..................................................................
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。......................................................................
真是感人肺腑的文章~~......................................................
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
Can you post your email?
Theblackhoof@gmail.com
Great looking new deal site with incredible offers, check out TagBuy.com.
why there is sooo many weird chinese post on it? btw, chef Grant, I'm David from charpop
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
Hi Grant,
Please give me some advice. When curing Proscuitto, do you debone it before starting the curing?
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