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.
Subscribe to:
Post Comments (Atom)
56 comments:
A clean getaway?? >:)
i'll do the jokes.
some kind of... edible paste..?
Salami? Pancetta?
Well, thats my comment out of the window lol.
My guess, a smoked type sausage but Im far too culinarly illiterate to guess which...
Or alternatively, several giant Haggis(es?)
Bundles of Marijuana?
summer sausage
Salami?
I will only comment when someone gets it right, or someone needs to be put down for their bad guess.
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
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. :)
looks like a goody bag filled with herbs and spices perhaps being used in a luxurious soup or braising something extra special
I would have to say my guess would be "Meat Loaf", interesting to find out what it is though. Thanks.
Body Bags . . . Chef John has finally lost it.
Slovenian Smokies? or Slovenian Blood Sausage?
Prosciutto?
I'm going to say a seasoned pork roast perhaps?
I'm going with pastrami.
Fatted Calf?
Looks like Foie Gras.
purple haze? northern lights? white widow? super skunk?
Blood pudding?
I'm going with corned beef
Just a wild guess. Bologna
(1) The dimesions are?
(2) How long after encasing in this very tidy wrapping before it is ready for consumption (provided it's edible)?
Broccoli tea bags.
Herb-crusted meat.
A mess?
Braciola?
Luisa Vacaville
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...
Cheesee?
Hmmm...whatever's in there is awfully dark - from what you can see it doesn't look like meat. Maybe grapes or berries?
OK a few clues...
They are each made from a single muscle/cut of meat
not ready for 4-6 weeks
5 lbs each
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...
OMG, is it bresaola? I'd have to steal you away, if it is.
Ham?
Kind of looks like haggis.
Bresaola?
Aw, Chef John spun cocoons! You ARE multi-talented!!
PASTRAMI
Beef jerky?
is it a vietnamese thing? if so is it that one banana leaf wrapped thing? with the rice in it & beef
Rosette de Lyon...
Can I buy a vowel?
"Lambcetta"...
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!
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.
PORKROLL!
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 :-)
Cut a few slices of that dried, seasoned sausage meat and give me a glass of wine and I will be happy.
Chef John, please put us out of our misery and let us know what it was.
I updated a couple days ago! Check the post. Pyrofish got it right. Bresaola.
...Bresaola is a cured round eye. who make it chef? did they use the recipe from "the book"
my cousin Tony and I made it. He got the recipe from making it at a restaurant he works.
Post a Comment