It started then stopped.

It's really a labor of love... what's it take? A daily log, a simple reminder, alarm clock.... I'm finding out that my work crowds my life. What I really want to do... whom i spend my time with and how life goes.

I love writing= I will write more.

Thank you my three followers.

Is any curing going on?

We’ll it’s been awhile. I’m asking myself… where did the knowledge of curing, cutting or creating meals go? I’m a semi-active member of Fresh Direct (www.freshdirect.com); it’s mostly driven out from the fact that I’m located in New York. They have an entire section dedicated to “4 minute meals and ready to cook”. Have we shrunk to the depths of not knowing how to cook or is it the time/ energy to complete the meal?

This really can’t be true-- is it? What enters our bodies… do we think about it? Premade items equals things food that’s loaded with preservatives: Bicarbonate, glycerol, silicates, guar gum and a nice one called Tripolyphosphate. None of these sounds interesting… health wise- let’s not enter into that conversation.

I’ve created a few recipes and given a great deal of thought to what’s next? Salmon; let’s just visit the basic’s. Salmon is a common fish that is being “farm raised” on both coasts in cooler calm waters. Farm raised salmon has been feed food with “added color” to gain the salmon its red color. Yes, salmon kept in a large pen can’t eat nature food- which makes the color of salmon (what you eat is what you get). So it’s about paying a little more for something purer. I enjoy knowing that my money is going closer to the “farmer”, so it’s worth it. Finding the best product your hands can get on… and doing very little or using what you already have to make it tasteful.

I’ll take a 2 pound (center piece or a piece that’s close to even in size) mix 4cups of kosher salt with 1cup of sugar. Mix in large bowl salt and sugar: go over recipe below and use your creativity to come up with your own flavors. After mixing ingredients put half on sheet pan then place salmon skin side up onto salt mixture. A plate larger than the salmon will go on top with a weight (I use a bottle of wine= I always have one around). After 30 hours- check salmon… it should feel equally fire all around. If some parts are firm… and other parts are softer, you’ll need to wrap the firm part in plastic wrap and put back into the refrigerator. You need to have all part as firm as the other.

It’s easy… it takes time but it’s something that we know what’s inside. We can make the flavor all our own and it’s healthy. Take the time… plan ahead and create things yourself. The rewards are endless and it becomes an instrumental piece of the family, a time for the family to talk.

Natural Cured Salmon lox

2-3# Salmon filet (boneless) skin on

4 cups kosher salt (4*1 is the ratio)

1 cup sugar

2ea lemon peel (chopped small)

1ea entire bulb of garlic… skin on chopped small

Add one or may of the following- these are all ideas:

Cumin, fennel seed or bulb, cracked pepper, saffron, ginger… really the possibilities are endless.

Happy curing.

Pass the Pork please!!!

I’ve been dreaming about smoky pork product lately. It’s this draw to Alsace… Maybe it’s an article in the recent Travel + Leisure (page 102-110) covering all of the area’s glory. The innocent “smoking of pork, from the snout to the tail” one friend once wrote.
Alsace as some persons understands is very close to my heart. Simple natured people whom are driving a wine & food culture to the brink of complete happiness and resourcefulness. Now this “sleepy” little over looked area can’t be left out of history nor travelers minds. If you’ve arrived at the glorious time of May- September you’ll find more than most people
From the pork from it’s all about using everything. The loin isn’t hailed as the old mighty only piece of juicy goodness. The jowls are roasted till a creamy falling apart rich exudes from every corner of this tender meat.
It’s about the usable smoked bacon slab; I’ve found the double smoked “natural hardwood” from Schaller & Weber is the best…for roasting, baking and sautéing. Finding this bacon can be bit of a mystery but push forward… http://www.schallerweber.com will guide you to the goods.

Well, the porks been flying out> must get back my camera to add to our bacon, wine and tasting blog. Tasted a AMAZING wine last week:

2006 Domaine Bruyeres David Renauld, Croze-Hermitage... wow a true to the taste croze, something with power structor-- lavender, leather, baked raspberries + perfect acidity and loads of french terrior charactor. You'll find this in the $29.00 price range and it's distributored by a smaller "crazy guy" whom company's name is Pas Mal.

My bacon consumpition has been lowered this week from a overwhelming amount of work>

I promise I'll have my camera soon.

The start

It's about thinking outside the box, seeing were you've been and listening to were you'll go. This is a record... a small time line of myself and were I'll taste and go per day.