Are you down with charcuterie?

Miles · Post by **Miles** » September 24th, 2009, 12:23 pm

Yes, yes I am!

DukeUsul · Post by **DukeUsul** » September 24th, 2009, 12:51 pm

I'm a huge fan of eating all forms of charcuterie. I've only ever tried my hand at smoking my own sausages. Starting with real meat parts, grinding, filling real sheep intestines, and then smoking. I'd love to try my hand at other kinds of cured sausages or jerky.

Miles · Post by **Miles** » September 24th, 2009, 12:59 pm

DukeUsul wrote:I'm a huge fan of eating all forms of charcuterie. I've only ever tried my hand at smoking my own sausages. Starting with real meat parts, grinding, filling real sheep intestines, and then smoking. I'd love to try my hand at other kinds of cured sausages or jerky.

Where did you get your intestine? I'm still on the hunt for a good butcher shop here in Charlotte. I've got a great meat grinder, with various attachments for sausage making but it's still in storage back in San Diego. Would love to start making sausage.

Have you ever had lardo?

DukeUsul · Post by **DukeUsul** » September 24th, 2009, 1:07 pm

Miles wrote:
DukeUsul wrote:I'm a huge fan of eating all forms of charcuterie. I've only ever tried my hand at smoking my own sausages. Starting with real meat parts, grinding, filling real sheep intestines, and then smoking. I'd love to try my hand at other kinds of cured sausages or jerky.
Where did you get your intestine? I'm still on the hunt for a good butcher shop here in Charlotte. I've got a great meat grinder, with various attachments for sausage making but it's still in storage back in San Diego. Would love to start making sausage.

Have you ever had lardo?

Back in NJ. I haven't bought any here in NC. I use the meat grinder and sausage filling attachments on my Kitchen-Aid mixer to get the job done.

CameronBornAndBred · Post by **CameronBornAndBred** » September 24th, 2009, 1:59 pm

DukeUsul wrote:I'm a huge fan of eating all forms of charcuterie. I've only ever tried my hand at smoking my own sausages. Starting with real meat parts, grinding, filling real sheep intestines, and then smoking. I'd love to try my hand at other kinds of cured sausages or jerky.

I make jerky when ever I can..I love it. You can find dehydrators at thrift shops everywhere. I almost bought one last week just to have two.

OZZIE4DUKE · Post by **OZZIE4DUKE** » September 24th, 2009, 2:03 pm

CameronBornAndBred wrote:
DukeUsul wrote:tried my hand at smoking my own sausage
I make jerky when ever I can..I love it.

I guess DD is ignoring this thread. Or as he is fond of saying "not going to touch that one, either.)

Post by **wilson** » September 24th, 2009, 3:33 pm

I love the charcuterie, especially if there's a good cheese plate nearby.

DukeUsul · Post by **DukeUsul** » September 24th, 2009, 3:38 pm

And wine. Something nice and big. If the charcuterie is smoked, then a nice smoky wine like a Pinotage is perfect. And olives.

Post by **wilson** » September 24th, 2009, 3:55 pm

DukeUsul wrote:And olives.

Absolutely. Some nice, fresh, crusty bread too, please.

CathyCA · Post by **CathyCA** » September 24th, 2009, 4:01 pm

Charcuterie sounds like a name for Colchar's girlfriend.

"Look who's here! Colchar and his Charcuterie. It's time for the party to begin."

Miles · Post by **Miles** » September 24th, 2009, 4:03 pm

wilson wrote:I love the charcuterie, especially if there's a good cheese plate nearby.

Yes. Yes and more yes. I am down with cheese plate.

Post by **wilson** » September 24th, 2009, 4:07 pm

Anybody like cornichons? I think they're great. A proper charcuterie plate in France always includes cornichons.

DukeUsul · Post by **DukeUsul** » September 24th, 2009, 4:15 pm

wilson wrote:Anybody like cornichons? I think they're great. A proper charcuterie plate in France always includes cornichons.

Absolutely. I'll eat anything in the pickle family.

Oddly enough, my daughter is in love with gherkins (cornichons or "sweet midgets" according to Mt. Olive). The kid can't get enough of them.

Miles · Post by **Miles** » September 24th, 2009, 4:18 pm

wilson wrote:Anybody like cornichons? I think they're great. A proper charcuterie plate in France always includes cornichons.

Indeed I do.

When Kelly and I cook a big meal, we'll do a cheese and charcuterie plate to snack on while preparations are underway. I'll make sure we pick up some cornichons for our next feast. Any recommendations on a brand?

This also brings to mind, what accompaniments you like on your cheese plate? I'm down with figs, honey comb, and love greens with a balsamic reduction.

Post by **wilson** » September 24th, 2009, 4:20 pm

DukeUsul wrote:Oddly enough, my daughter is in love with gherkins (cornichons or "sweet midgets" according to Mt. Olive). The kid can't get enough of them.

Cornichons and sweet midgets are not the same thing, regardless of what Mt. Olive claims. I understand the charm of sweet midgets (though I myself don't much care for them), but a real cornichon is somewhere between a dill and a sweet pickle, and much crunchier and fresher than anything the boys in eastern NC put out.

Post by **wilson** » September 24th, 2009, 4:21 pm

Miles wrote:This also brings to mind, what accompaniments you like on your cheese plate? I'm down with figs, honey comb, and love greens with a balsamic reduction.

Typically, I roll out pretty plebeian fare: apples, grapes, whatever. I don't really get to eat nice cheese to have sampled a wide array of accompaniments. Perhaps I shall have to do so soon.

Miles · Post by **Miles** » September 24th, 2009, 4:29 pm

wilson wrote:
Miles wrote:This also brings to mind, what accompaniments you like on your cheese plate? I'm down with figs, honey comb, and love greens with a balsamic reduction.
Typically, I roll out pretty plebeian fare: apples, grapes, whatever. I don't really get to eat nice cheese to have sampled a wide array of accompaniments. Perhaps I shall have to do so soon.

Grapes and apples are great! Come to Charlotte, we shall bust out a serious cheese plate in your honor.

CameronBornAndBred · Post by **CameronBornAndBred** » September 24th, 2009, 4:52 pm

CathyCA wrote:Charcuterie sounds like a name for Colchar's girlfriend.

"Look who's here! Colchar and his Charcuterie. It's time for the party to begin."

You know she's smokin'!

Post by **wilson** » September 24th, 2009, 4:57 pm

CameronBornAndBred wrote:
CathyCA wrote:Charcuterie sounds like a name for Colchar's girlfriend.

"Look who's here! Colchar and his Charcuterie. It's time for the party to begin."

You know she's smokin'!

There's a joke about sausage lurking somewhere around here too.

cl15876 · Post by **cl15876** » September 24th, 2009, 5:00 pm

Miles wrote:
wilson wrote:
Miles wrote:This also brings to mind, what accompaniments you like on your cheese plate? I'm down with figs, honey comb, and love greens with a balsamic reduction.
Typically, I roll out pretty plebeian fare: apples, grapes, whatever. I don't really get to eat nice cheese to have sampled a wide array of accompaniments. Perhaps I shall have to do so soon.
Grapes and apples are great! Come to Charlotte, we shall bust out a serious cheese plate in your honor.

Especially with HOT caramel and HOT melted chocolate!!!!!!