Just a quick post to beseech you all to head over to Food52 and vote…
Month: December 2011
Instead of fulfilling my patriotic obligation by whipping myself into a shopping frenzy worthy of Todd Palin in the Sudafed aisle of the Anchorage Piggly Wiggly, I have instead been a near shut-in, toiling away on this infernal device making CAD drawings in advance of an upcoming show. It has been fun, in its way, since the steep learning curve offers plenty of satisfaction; increasing fluency is its own reward. The resulting drawings are even more exciting, and I can’t wait to get the hundreds of little pieces milled so I can paint them and put them together. It’s been a while since I learned to do something new at this level, and it feels good.
For this month’s curing challenge, I took some of the knowledge I gained from making chorizo and fennel salami a couple of months ago and applied it to a more ambitious quantity and variety of salumi. Properly equipped, better skilled, and inspired to try a couple of unorthodox flavors, I ended up with about 20 pounds of five different types.