[Sca-cooks] Just checking in to crow a bit... I think invented something, sort of...
Johnna Holloway
johnnae at mac.com
Sat Nov 20 08:41:20 PST 2010
Wow.
Johnnae
On Nov 19, 2010, at 7:13 PM, Phil Troy / G. Tacitus Adamantius wrote:
> Hullo, the list! For reasons best left unexplored just now, I'm up
> to my ears in salted duck products (also pork, but that's quite
> straightforward gabbagool -- cappocola to you).
>
> Some of you may have heard of cured duck or goose products for, for
> example, Italian Jews, and some of you may have heard me mention
> making liverwursts from the livers, abdominal fat and giblets of
> several ducks, some of which I've stuffed into largeish beef sausage
> casings, and in the neck skin of two of the ducks. I've also got a
> large beef casing duck salami filled with a stuffing made from the
> leg meat and fat from two muscovy ducks, with crushed garlic, salt,
> black peppercorns, and red wine. The breasts of the Muscovy ducks,
> in pairs, are Kosher-style duck prosciutto. snipped
> Hoping you all have a wonderful holiday!
>
> Adamantius
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