Foodies BS Thread.

https://youtu.be/PgEYHBB4j7E

 

Have been dabbling in charcuterie this year. Most recently, Spanish chorizo. A simple processs for the home cook, using Umai Dry charcuterie bags. 3 weeks and here is the Spanish chorizo!

The results of the charcuterie has been great. I’ve made pepperoni, a few styles of salami and pancetta. If you like making sausage, give this a try.

 

where do you hang it? or is it in the fridge?

 

I hang in the oven for three days off of clips then store in th fridge for the rest of the time, until target weight loss is reached. Key is having a wire rack in the fridge that allows for full air circulation. I could hang in the fridge as well, but that takes more room than setting on the rack.

Here’s a photo showing the links from previous charcuterie handing. Also, the ribeye showing is in an Umai Dry bag as well.

Very easy and fun process!

 

From that pic I assume you have two fridges or you're single

 

Spanish chorizo is amazing in certain soups and rice dishes. My MIL is from Sevilla, and the little Goya chorizos are a required ingredient in much of what we make. My favorite is lentejas - lentil soup. The chorizo is what makes it - ham doesn't get the same effect.

 

Is that just oven, no heat? And is the oven cracked open or just closed,?

 

No heat. This is for the fermenting stage, to get it going. So, based on temp in the house, it’s probably 75* inside the oven box and low humidity. I live in the high desert and don’t have anywhere to try and do the real process in a more humid environment. So, I go this way. Oven is also closed as well and a post it note on the controls so no one uses it.

 

Ha! Two fridges. And yes, that pic was quite the show of projects. I forgot to mention the pancetta that was going. Also has my sour dough starter in the crock and beer on the bottom.

Nice having beer in the garage next to my work area.

 

Well look what showed up tonight

 

uuuuuh what are they? like a mexican bloody mary?

 

Where did you order from?

 

Essentially spiced beer. You pour your beer in it and the spice pack that comes with it. You can also add other stuff like tequila, clamato, etc.

 

Amazon.

 

Thanks want to stock up the shop.

 

My first experience with these came in Denver last year. My wife and I were sitting at a bar and they had this combo special of a Michelada (stupid auto correct) and a shot of tequila for $9. I proceeded to do a few too many of those and then we went to a Rockies game. A fun evening for sure but the early flight home the next day was less than fun.

I still haven’t found anywhere near me that makes them as good as I had at that bar in Denver.

 

$30 Spicy (Picante) Michelada Beer Cups Picante 12-Pack of 24 oz Cups

https://www.amazon.com/Pack-Helada-...a+helada&qid=1567609797&s=gateway&sr=8-2&th=1

 

A Michelada is $9 here in Santa Rosa.

 

I’m 99% sure I can make one myself.