Friday, October 7, 2011
farm to table...... ink? part deux
It's all coming together. Just a few more sessions and my entire arm will be a full fledged farmland. My artist has been doing incredible work. The scene is based on a painting by artist Walt Curlee who paints many different wonderful farm scenes.
People ask quite a bit about it, mostly "Why a farm?" Why not? I like to have fun with my tattoo obsession and it ties perfectly into my other main obsession.... food! There really isn't anything more than that. I can't wait for it to be fully finished. For now heres some other stuff I've been working on.
First off, my roommates had twin babies a couple of months ago, Jack and Izabella. They are so amazing and have greatly impacted my life for the better. There's nothing like coming home everyday to a couple of new best friends. Can't wait to have kids of my own someday. Good practice for now though.
A few months back I visited BLG (Bar La Grassa) in Minneapolis and had an amazing dinner. Truly a fantastic establishment. One of the several dishes I had was n'duja egg raviolo. It was a ravioli with a poached egg and n'duja salami inside. It was delicious and intriguing. I had never heard of n'duja let alone tried it before. I tried to hunt it done on the web, but there isn't too much about it to find.
I did learn that it is a spreadable salami made with spicy Calabrian cherry peppers from the Calabria region of Italy. I decided that since I couldn't find it anywhere that I would make some myself. So
So here it is a month and a half later getting some nice white mold growth. I feel it will be ready for the tasting in maybe about 3 or 4 more weeks. Ohh I cannot wait. This also signified my first ever dry curing endeavor, which I am now on my way to expand. I stared some duck prosciutto and sopressata and coppa will soon be following. It's quite intimidating and it will require much patience.
Few weeks ago I got some beef tongues and decided to make pastrami. Here they are on brine for about 9 days.
I then braised them with some mirepoix and cleaned them up. I crusted them with a melange of black and szechuan peppercorns, smoked sea salt, coriander, and mustard seeds. After a day I smoked them. Perhaps you could guess, I made some reubans out of them. Tongue is so delicious and this was a complete success.