Tag Archives: Charcuterie

An old man’s a bed full of bones

What’s to do with a kilogram or so of eel innards?  Stew them, in a mix of soy sauce, mirin, maple syrup and sansho, of course.

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Serious pork

Very gratefully received a gift of homemade pancetta tesa from a regular reader of my blog, which was quite excellent.  It was certainly put to good use.  Thank you very much Mr. S!

Close your eyes and think

of England.

Do you like tongue, sir? Fnar fnar…

Few things can beat a good English-style cured ox tongue.  This time I cooked it in a pressure cooker, so it was done in 50 minutes instead of 3 hours.  If anything this was tastier; no loss of fat or delicious juices.  This tongue lasted approximately 1 day after it was done before it was all eaten up: nothing leftover for a curry.

Playing Swedes

It’s gravlax time of course!  This batch was highly praised by the memsahib, and the regulars at my local izakaya.  Raw salmon was bought at Costco.

Faggot time!

Highly economical, highly delicious English-recipe faggots.

I used a mixture of pork belly, liver and heart (no lungs were on sale at my local supermarket).  They still came out very delicious.

Will there ever be enough sausage?

Odd question; there is never enough sausage.  Not a euphemism, of course.