starting to think it's a given now that these posts will involve new sausages at the market. Well just in case you're curious.... I passed the baton to Michael for the day who whipped out a great looking batch of "Red Hot Italian Sausage". It's a bit of a burner with more black pepper, red pepper flakes, cayenne powder and even some fresh poblano diced into it for flavor. Tasty, tasty, tasty. For fans of the style. come support the cause.
Believe it or not, your participation in this project doesn't go without notice. If the sausage sells, we make more, if it doesn't sell, we don't make more. It sounds simple but it's greater than that. By purchasing the sausage of the week, you're really taking a stand for democracy... So get behind your right to vote and come tell us what to do! Think, all you have to do is eat well :)
On another note, I cut into a bleu cheese last night which I made and started aging about two months ago. Whoa. dag.. gosh. Funny things happen in my basement and I knew that, but this caught me off guard. Perhaps I shouldn't have been surprised. I was. Anyway, the whole thing was actually intended to be a two pound farmhouse cheddar, but I left it out to dry for a lot longer than usual before moving it to the basement. Blue stuff grew UNDER the rind. I probed it to find a few good Penicillium colonies so I pierced it like a bleu cheese and put it into a closed container to retain humidity. Over night while considering the unexpected turn the cheese had taken I decided I needed to fully commit to the new plan and the following day I doused the cheese in a couple ounces of english blue stilton pureed into a bit of milk which would serve to sufficiently inoculate the cheese with blue mold. Two months passed. Got a bit of the infamous black mold in the taste but liked it enough otherwise. There's an intense and almost hot blue quality with a bit of cellar must lurking underneath. The texture is firm and a touch waxy, but generally good. I'm getting closer to what I'm after. here's the pics....
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