Tag Archives: Charcuterie

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.

For the Grinder…

Mazzafegati!  According to the R&P recipe (fresh, non-fermented, with pine nuts, wine and lots of orange rind)!

Jurassic breakfast

Courtesy of Mr. S., a gift from Hokkaido!