Monday, July 9, 2012

Don't fear the Chorizo!

Sausage is one of the oldest forms of preserving meat - finely chopping, salting and flavoring meat has been done for centuries by a varied and wide array of cultures. And people love them! Who doesn't (vegetarians need not reply) enjoy biting into a crisp juicy bratwurst at a baseball game? Or the tanginess of spicy italian sausage on a slice of pizza?  A breakfast burrito isn't the same without chorizo.  

But too often sausage is given the connotation, by those who seek fear, that sausage making is an ugly and vile process. There is a famous quote "the making of laws is like the making of sausages—the less you know about the process the better!"

But I disagree.  We are better off if we actually knew what was going on in those back room meetings  of lobbyists and elected officials.  And I have the same feeling about sausage, you should not fear the process but rather take charge.  Make sausages the way they should be made without fillers, using only the cuts that suit your tastes.  If you don't want to use the snout, you don't have to (it makes a better ingredient for headcheese anyway).  Sausage making should be an open, honest and fun affair.

Don't let the fear mongers scare you from making delicious, juicy, savory, tasty sausage!  Learn how to make basic sausages and say "Yes to openess!"  "Yes to freedom!" & "Yes to Taste"

Join Add Thyme on Thursday July 19th and fight back the oppressors, in a hands on workshop on the basics of making sausage.  Click here for more information.

Tuesday, July 3, 2012

Infused Bacon Potato Salad via Sous Vide

One of the many reasons to cook items sous vide is to infuse flavor.  As an example here we have added bacon to some potatoes to take potato salad to a whole other level of smoky goodness.  Hope you Independence Day celebrations are as fun as they are delicious.