Tuesday, March 10, 2009

Guess What I Helped Make

UPDATE: We have a winner! On March 10, 2009, at 6:08 PM, Pyrofish submits Bresaola. Congratulations! If it turns out, I may mail you some...as long as you sign the waiver.

57 comments:

Charlemange said...

A clean getaway?? >:)

Chef John said...

i'll do the jokes.

k1 said...

some kind of... edible paste..?

Anonymous said...

Salami? Pancetta?

Ruth said...

Well, thats my comment out of the window lol.
My guess, a smoked type sausage but Im far too culinarly illiterate to guess which...

Ruth said...

Or alternatively, several giant Haggis(es?)

Anonymous said...

Bundles of Marijuana?

Anonymous said...

summer sausage

*SpArKy* said...

sausage? salami?

Anonymous said...

Salami?

Chef John said...

I will only comment when someone gets it right, or someone needs to be put down for their bad guess.

Ruth said...

Ok, I recognise the sausage but can't think of the face...I mean Name. :) Do we get a prize for guessing, such as a free recipe?? Because I will do my research if needs be lol

Susannah said...

clearly that's some kind of dried herb something or other. looks brittle like maybe tea or thyme or loco weed or tobacco or something like that. :)

scallywag said...

looks like a goody bag filled with herbs and spices perhaps being used in a luxurious soup or braising something extra special

SPENCE said...

I would have to say my guess would be "Meat Loaf", interesting to find out what it is though. Thanks.

Jeff said...

Body Bags . . . Chef John has finally lost it.

Anonymous said...

Slovenian Smokies? or Slovenian Blood Sausage?

Keith said...

Prosciutto?

Kurtis said...

I'm going to say a seasoned pork roast perhaps?

Chris said...

I'm going with pastrami.

Susanna said...

Fatted Calf?

Vince said...

Looks like Foie Gras.

cooking with pot said...

purple haze? northern lights? white widow? super skunk?

Susanna said...

Blood pudding?

Gulfdiver said...

I'm going with corned beef

Anonymous said...

Just a wild guess. Bologna

Give us a couple hints... said...

(1) The dimesions are?
(2) How long after encasing in this very tidy wrapping before it is ready for consumption (provided it's edible)?

Anonymous said...

Broccoli tea bags.

DeLynn said...

Herb-crusted meat.

LazyLizard said...

A mess?

Anonymous said...

Braciola?
Luisa Vacaville

Pyrofish said...

It looks like the beginning of a long cured meat product, but it's thickness and cheesecloth rule out salami, or normal sausage.
Coppa or Proscuitto?

mmm Coppa, now I need to go slice off a piece of coppa...

Stuart B said...

Cheesee?

James said...

Hmmm...whatever's in there is awfully dark - from what you can see it doesn't look like meat. Maybe grapes or berries?

Chef John said...

OK a few clues...

They are each made from a single muscle/cut of meat

not ready for 4-6 weeks

Chef John said...

5 lbs each

milkshake said...

I bet it is Capocollo (aka Capicola in US). Here is the final product look:

http://en.wikipedia.org/wiki/File:Corse_coppa.jpg

Apart from the pig, lets just hope that no-one else got whacked in the process...

ghanima said...

OMG, is it bresaola? I'd have to steal you away, if it is.

Susanna said...

Ham?

Jen said...

Kind of looks like haggis.

Pyrofish said...

Bresaola?

Mary Corbet said...

Aw, Chef John spun cocoons! You ARE multi-talented!!

Greg said...

PASTRAMI

AceTravis said...

Beef jerky?

Anonymous said...

is it a vietnamese thing? if so is it that one banana leaf wrapped thing? with the rice in it & beef

Denis said...

Rosette de Lyon...

Asian-Malaysian said...

Can I buy a vowel?

Pano said...

"Lambcetta"...

ghanima said...

Durnit! I missed out by a few hours! Any way, I'm still going to have to steal you and hide you in my closet, making bresaolo as per my whim. I believe the appropriate follow-up is: MU-HA-HA-HA-HA!

maritess said...

This looks like what we call "Embutido:, which is steamed rolled meatloaf with condiments/spices mixed with it; and sometimes people put some stuff in the middle so when you slice it, it looks very nice and appetizing.

Gulfdiver said...

PORKROLL!

Pyrofish said...

Yay, I win :-) I'd definitely love some Chef! I've been playing around with some cured meats myself lately. Haven't had the chance to read up on the Bresaola, but I know of it.

Ruhlman's book 'Charcuterie' has me on the cured meat path :-)

granny said...

Cut a few slices of that dried, seasoned sausage meat and give me a glass of wine and I will be happy.

Asian Malaysian said...

Chef John, please put us out of our misery and let us know what it was.

Chef John said...

I updated a couple days ago! Check the post. Pyrofish got it right. Bresaola.

bennynac said...

...Bresaola is a cured round eye. who make it chef? did they use the recipe from "the book"

Chef John said...

my cousin Tony and I made it. He got the recipe from making it at a restaurant he works.