It occurred to me, as I looked over the last month of Charcutepalooza challenges, that I had the opportunity for some extra credit, to sort of prove the point of the whole experience you might say. I knew I had to prepare for the grand finale, the December challenge, which for me was going to be to prepare that mixed bag of meats and beans, a cassoulet. But I also had, hanging out there, the challenge from the very beginning of the year,…
We have already discussed my 11th hour habits, that cram for exam attitude which has reared it’s ugly head often through this Charcutepalooza challenge and made life difficult, though occasionally thrilling, for me. Though, this time, I almost wonder if it wasn’t a purposeful stall that allowed me to miss out on slow cooking a pig head on my stove top, only to be replaced by the still life seen below- starring a luscious foie gras terrine with a supporting cast…
I don’t know for certain that I don’t like chicken sausage, but I assume I don’t because I really don’t like chicken all that much. So, faced with the task of producing a poultry based sausage, I immediately went looking for alternatives to chicken. One simple Google search later I was overjoyed to find several mentions of an Italian sausage made with duck and pancetta- whoo hoo! Fat, flavor and spiciness! The first step in the process had to…