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Cured - A little less than a happy high
komos
komos
Cured
I put off the smoke yesterday after getting home late and getting discouraged by the spitting rain. In retrospect I probably could have gone ahead, but I was tired and feeling a little off. Experience has shown that in such circumstances I'm far more likely to make little mistakes, get frustrated, and otherwise not enjoy myself. When it doesn't flow cooking can feel like a chore. I don't like getting to that space.

That said, the prosciutto is drying nicely and the kitchen smells richly of duck. I've made no attempt to control temperature or humidity, but it's pretty inspiring having our little cheesecloth-wrapped packet of cured duck meat hanging in front of the pots. I think I may even have caught V squeeing over it before she regained composure.

The salmon cure is predictably dilly, but I'm really pleased with the changes I made. The flavors are similar to the last cure, except that I scaled back the sweetness a bit and there is a subtle undertone that I'm sure is the contribution of the bourbon. I'm anticipating that it will only be heightened once it hits the smoke. I'm really looking forward to having folks try it over the weekend and hearing their thoughts.

Really, I'm just looking forward to the weekend.
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Comments
transcribe From: transcribe Date: April 2nd, 2009 10:12 pm (UTC) (Link)
YOU TWO ARE COMING TO PORTLAND!

Just sayin'. =)
komos From: komos Date: April 3rd, 2009 12:00 pm (UTC) (Link)
\o/

transcribe From: transcribe Date: April 3rd, 2009 02:39 pm (UTC) (Link)
What are the exact dates? 3-7?

What does your friend in the 'borough have planned? Will you all have a car, or should we plan on coming to you?

Saturday is farmer's market, which is a must do! We'd love to have you all and your friends over for dinner if possible. If you want to go to wine country, I can hook us up. We will have three hives at our house so you two can pet the bees!!!
komos From: komos Date: April 3rd, 2009 05:03 pm (UTC) (Link)
I think June 3-8, but I don't know the exact details about when we're flying and such. I imagine that we'll be reasonably mobile.

Last time we hit a farmer's market was when we visited my folks in AZ, and then I spent most of the rest of the day in the kitchen making cheese and rice and chiles rellenos. Apparently I can't go for a whole week without mucking around in a kitchen any more.

I'd love to get to wine country, and BEES!

Duck prosciutto? Confit?
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