Sick as a Seagoing Parrot

Bacon

Mmm... bacon! Well no, actually it's not. This bacon's got the most horrible off-taste; I've chucked the lot of it. It's even more annoying as the meat was superb.

Oh well, as an online friend of mine always says: "It's not a sin to bin!"

On a more pleasant note, the smaller piece of black ham finished curing a couple of days ago and is currently drying in the fridge and the Lonzino's got a lovely coat of powdery white mould: just what's needed to keep the nasty sort of mould away. The top of it seems to be drying more than the bottom, so I've turned it upside down!

I keep thinking I should write more about things other than cured meat and sausage but I've done very little cooking lately. OK, I've done a few bits, but with they're all things I've already written about. Fair enough, I did cabbage with cream as a side dish for yesterday lunch; I saw it on Saturday Kitchen. However, it's a dish I first came across at a restaurant in the London Barbican Centre on the occasion of my brother's wedding. I made it a few times in the subsequent months but then it slipped off my recipe radar. I guess we all get into a 'recipe rut' occasionally; I must resurrect all of those recipes that we enjoyed but haven't had for ages. Things like chicken galantine made with a boned out chicken, Indian thali meals, meat and potato pie - I'll have to get my thinking head on, there must be many more.


These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Del.icio.us
  • Digg
  • email
  • Facebook
  • Google
  • Posterous
  • Reddit
  • Technorati
  • Twitter
  • Yahoo! Bookmarks

There are five comments

Nick Loman

Oh dear, what a shame! Any idea the reason it went off?

Nick Loman, (URL) - 28-02-’11 22:04
Marc J. Rohrbacher

That would be bacon made from what? Not belly, maybe loin?

Marc J. Rohrbacher, - 28-02-’11 23:07
Phil

It’s loin. I’m not sure as to the reason it tasted awful. Maybe because I normally dry it in the fridge, but because of space issues it was in my drying fridge where the salami were in the ‘sort of ammonia smelly stage’ of mould formation. Fortunately, it was only a 1.5kg piece.

Phil

Phil, (Email ) (URL) - 01-03-’11 00:06
DanMcG

That’s a shame Phil, it looks so delicious in the pic. But we’ve all been there more then once. keep up the great blog, I love reading your adventures.
Dan

DanMcG, - 01-03-’11 00:24
Phil

Thanks Dan.

I’m trying to improve my photography to keep up with Matt!

It’s not a problem, the hassle is that it means I’ve got to go and get some more meat.

Phil, (Email ) (URL) - 01-03-’11 00:41

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

(optional field)
(optional field)

You need to enter the first 3 letters of food in lowercase type for your comment to be allowed


Comment moderation is enabled on this site. This means that your comment will not be visible until it has been approved by an editor.

Remember personal info?
Small print: All html tags except <b> and <i> will be removed from your comment. You can make links by just typing the url or mail-address.