Comments for Mamaliga

Comment on Home Cured Pancetta by Gabi

Gabi — Tue, 27 Jul 2010 19:35:33 +0000

Thanks Valerie – Hmm… not a clue. Might be an idea to contact the sources directly. I suspect they use natural salts since there’s no point in using the other kind, which is iodized table salt. Just a thought.

Comment on Purple Morning by Gabi

Gabi — Tue, 27 Jul 2010 19:32:21 +0000

Jane – thanks! yes I suspect they would go great on muffins, or pancakes.

Comment on Purple Morning by Jane @ Sweet Basil Kitchen

Jane @ Sweet Basil Kitchen — Tue, 27 Jul 2010 18:54:05 +0000

I have never seen frozen wild blueberries before! They would be perfect for muffins…and of course smoothies!

Comment on Home Cured Pancetta by Valerie

Valerie — Tue, 27 Jul 2010 02:31:49 +0000

Hi, do you know where I can get curing salt mixtures that use sea salt or other natural salts? In my search the curing mixtures just list “salt” as an ingredient but they don’t say what kind of salt. Any ideas? Thanks, btw you posts are very informative! Thanks for sharing.

Comment on Croissants – A La Julia Child by Gabi

Gabi — Mon, 26 Jul 2010 15:57:43 +0000

Isabel – Glad you liked it!! So were they delicious??

Comment on Charcuterie – Fermentation and Curing Chamber by Gabi

Gabi — Mon, 26 Jul 2010 15:57:00 +0000

Joe -

I stuffed by making small meat balls and each time squeeze really hard the casing while pricking the air pockets. It is cumbersome. Next time I’ll buy one of those heavy duty stuffers. Not sure if the slow fermentation will help to keep them round. I thing stuffing it well will do.

Comment on Croissants – A La Julia Child by Isabel Kitchen

Isabel Kitchen — Fri, 23 Jul 2010 00:03:26 +0000

OMG!
these were amazing..i absolutely love love love this recipe! and thnx to whoever wrote it for all the detailes in thr process =D
although time consuming these are definetly worth it!!! the smell when their in the oven is simply wonderful!

Comment on Charcuterie – Fermentation and Curing Chamber by Joe

Joe — Tue, 20 Jul 2010 20:24:38 +0000

All the years I have been making salami I could never get them round. I always had to flatten them because if I didn’t there would be air pockets. By doing this slow ferm. process will that help keep them round?

Comment on Charcuterie – Fermentation and Curing Chamber by Gabi

Gabi — Mon, 19 Jul 2010 16:13:01 +0000

Joe – it definitely adds to the tanginess of the meat by increasing the acidification. And depending on the fermentation temperatures and culture types you can have a more traditional Italian-like taste (as I used my F-LC here) or more of an “American” taste. More on it here: http://www.butcher-packer.com/index.php?main_page=document_general_info&cPath=36_205&products_id=741

Comment on Charcuterie – Fermentation and Curing Chamber by Gabi

Gabi — Mon, 19 Jul 2010 15:55:21 +0000

Joe – thanks for the comment. Never heard of it. The big thing is to have it calibrated right. Many of the units have the readings all out of whack.