Food

where can i buy 100 brioche buns?

The supermarkets seem to be full of them I was noticing the other day, another faddy ingredient. Not that they aren't good, obvs.

Just put a pork loin into dry. Cured with garlic and juniper. Also my salami are coming on well and a good bit of mold has formed.

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Spectacular, I'd love a curing fridge so much...

Thanks. My one was probably around £150 to put together but if you knew about electrics it would be much less

Bought one the Lidl ham legs, what's the best way to store it ? In the fridge with parchment paper? or just leave it out hung in the kitchen uncovered ?

Have you cut it?

If not, you should be able to store it somewhere cool & dry without issue.

Once you've cut it, save any of the fat you cut off and cover the cut area with it. Again, you can leave it in a cool & dry place once this is done. I'd also recommend covering the whole thing with something like a tea towel but that's only to keep the flies etc off it.

Yes have cut it and covered the area, will store in the kitchen by the back door cool. Thanks

What kind are you after?

Still think you are looking around that, if you make something with a galileo/andrino/pii and the sensors for heat/cool amd humity control. But then it would be fully control able

That would be ideal. The other main aspect is airflow. With my one I have to open the door often. I'm going to want a bigger one pretty soon so I'll be looking to upgrade soon

Got a tea-towel on mine too. I won't lie, getting a bit sick of Serrano ham now, Serrano & Pear salad, Serrano pizza, Serrano platter, Serrano in every sandwich, Serrano and cereal etc

My good lady brought me back a bottle of white truffle oil from Italy and it's blown my tastebuds, waffer thin crostini drowned in the stuff is pure heaven.

Chefy types get very sniffy about truffle oil, I think it's wonderful stuff... Haven't had any since we moved to Oz but always had a little bottle in the house back home...

Is this happening? Because I'm in like Huckelberry Finn.

I'm a huge fan of truffle butter.

On everything.

You know the smell of the white truffle is so strong, to be enough to flavor the oil itself, without actually having truffle bits in the oil? Or at least that's how I made it once.. This doesn't work with the black ones unfortunately

And now I'm craving truffle.

Any truffle salami in there?

I've got about one dribble of white truffle oil left and no plans for a holiday to Italy until September - I do have some whole black truffle but it's not quite the same.

Scrambled eggs with white truffle oil, ham and some shaved black truffle on really good white sourdough is what I want rn

Just salami with red wine garlic and chilli right now.

Its first go with salamis rather what whole muscle cures so I'll want to be confident in it before I put truffle in it!

I treated myself to a white truffle one Christmas, and we had scrambled eggs on sourdough for breakfast on Christmas morning.

Next up - slow roast duck egg, jamon iberico, shaved Perigord truffles with chips.

#doinitright

Polenta chips. Do it properly.

Thick cut chips cooked in goose fat.

Polenta >>>>>>>>>>>>>>>>>>>>>>>>>>>