Food Consultancy and Research Kitchen.
Posted in Cooking on Apr 15th, 2012
Ever since I made my first Turducken deboning a whole bird has been something on my ‘must learn how to’ list. For whatever reason even after making two turducken’s and sheepishly asking the butcher to do the deboning for me I’d never actually followed through with this. Until now. I recently watched a great youtube [...]
Posted in Cooking on Nov 28th, 2011
I was at work on Saturday when I hear a voice from across the room “Hey Paul, do you want some ducks ?”. A rather strange question to hear at work, but of course I immediately said yes. Turns out the guy had gone out for a quick hunt before work. I headed on out [...]
Posted in Cooking on Oct 2nd, 2010
It’s been a long time since I’ve made sausages so I decided it was well past time to get myself a large quantity of random pork bits and make some. A few weeks back I’d picked up a packet of dried Ghost Chilli’s and I was keen to use them for something. I hunted through [...]
Posted in Cooking on Aug 20th, 2008
Similar to their spanish cousins the Mexican chorizo is a spicy pork based sausage. It uses chipotle and tequila to give them a very mexican personality. I got this Recipe from ‘Charcuterie’ by Michael Ruhlman & Brian Polcyn, an amazing book on salting, smoking and curing meats. However I did alter the recipe slightly to [...]
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