tag:blogger.com,1999:blog-27945607.post368527955921482813..comments2024-01-12T18:41:52.560-05:00Comments on Dave's Cupboard: Bresaola is Ready!Davehttp://www.blogger.com/profile/17866627809585257034noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-27945607.post-12700401134043233262011-10-31T22:16:32.871-04:002011-10-31T22:16:32.871-04:00I've been researching all the cured meats my g...I've been researching all the cured meats my grandmother used to make. Your site is a wealth of great information. Thanks! Maybe one day I'll be brave enough to try it.Gina Conroyhttps://www.blogger.com/profile/13647753231391009981noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-78126543678588556822010-03-21T00:30:11.194-04:002010-03-21T00:30:11.194-04:00Looks awesome! Congrats...Looks awesome! Congrats...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-32132847194861531162010-03-19T09:49:59.802-04:002010-03-19T09:49:59.802-04:00Probably not, dale. I only made one because it wa...Probably not, <b>dale.</b> I only made one because it was experimental. I dropped off a chunk to my butcher yesterday to see if he has any comments, and then my "curing buddies" and I are gong to eat some and critique it; by the time the picnic rolls around there'll probably not be very much left.<br /><br />With any luck, though, I'll be able to find a free refrigerator soon and convert it into a year-round curing booth so I won't be so limited.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-69778130147176753652010-03-19T03:02:08.881-04:002010-03-19T03:02:08.881-04:00Will there be any left for the summer picnic?Will there be any left for the summer picnic?dalenoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-27443155860094879992010-03-18T21:32:16.260-04:002010-03-18T21:32:16.260-04:00BarbieIQue: Anything worth doing is worth doing a...<b>BarbieIQue</b>: Anything worth doing is worth doing as well as possible, right?<br /><br /><b>Anonymous</b>: Thanks for the suggestion about vacpacking the chub for awhile in the fridge. Great idea.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-64643845264802844732010-03-18T18:49:04.773-04:002010-03-18T18:49:04.773-04:00My bresaola was ready yesterday, too, and is delic...My bresaola was ready yesterday, too, and is delicious. Tough outer edges can be remedied by placing the chub in a vac-pac and letting it rest for several weeks in the fridge. The softer inside and harder rind will equalize eachother. Same goes for the cappy (which, by the way, has been ready and eaten daily in our household for the past month). Thanks for your wonderful blog. It's one of my favorite reads.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-74909314854973969942010-03-18T12:49:25.957-04:002010-03-18T12:49:25.957-04:00Dear Dave - I have a itty bitty bighearted award f...Dear Dave - I have a itty bitty bighearted award for you THE SUNSHINE AWARD! Please do claim it by checking out my blog! <br /><br />Hugs,<br /><br />Devaki @ weavethousandflavorsDevakihttps://www.blogger.com/profile/05983278003605035217noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-68770331439836425812010-03-18T09:52:15.983-04:002010-03-18T09:52:15.983-04:00Looks yummy, Dave.
Seems we both have a case of p...Looks yummy, Dave.<br /><br />Seems we both have a case of <i>perfectionist</i> tendencies.<br /><br />I'm just as critical when evaluating a batch of smoked whole picnic shoulders or a run of barbequed chicken leg quarters.<br /><br />The family says <i>"They're terrific"</i>, but I will find some little fault (not enough sage, too much pecan wood, not enough char, etc.).<br /><br />Turning out a perfect product is our driving force.BarbieIQuenoreply@blogger.com