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Bresola
We were on a cruise and for the first time I encountered Bresola.
While not a BBQ item, it's like Prosciutto Ham, and is something that also has a place on a table. Essentially, it's an air cured beef version of prosciutto, served paper thin and eaten either around something like a breadstick, cheese spread, melon slice or even for more flavoring on a sandwich. Here's a URL I found about making it. http://www.wellhungmeat.com/recipes/Bresola.php The stuff we had on the cruise was imported from Italy, and used South American beef to get around the mad cow fear. It is dark mahogany in color, not as dry as you'd think, and the flavor is incredible. -- Nonny If elections would really change things, Congress would immediately make voting illegal. |
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Bresola
Nonny wrote:
> We were on a cruise and for the first time I encountered Bresola. While > not a BBQ item, it's like Prosciutto Ham, and is something that also has > a place on a table. Essentially, it's an air cured beef version of > prosciutto, served paper thin and eaten either around something like a > breadstick, cheese spread, melon slice or even for more flavoring on a > sandwich. Here's a URL I found about making it. > > http://www.wellhungmeat.com/recipes/Bresola.php > > The stuff we had on the cruise was imported from Italy, and used South > American beef to get around the mad cow fear. It is dark mahogany in > color, not as dry as you'd think, and the flavor is incredible. > Breseola is a favorite. I make it several times a year. I'd stay clear of the recipe you posted for a few reasons. It doesn't use a nitrate cure, which I'd strongly recommend for safety reasons. Dry curing involves uncooked meat that will subsequently be held unrefrigerated. Also, the recipe does not in any way describe the proper parameters for dry curing the meat. Humidity, etc. This is just as critical. In general, you should steer clear of one-off recipes for dry cured products that you find in a random web search. This is an area where it's very important that the information comes from an established authority on the subject. Beware of "gramma used to make it this way" dry cure recipes. This is a solid breseola recipe that I'd recommend. Plus the whole site is great. It goes into depth about the general rules for dry curing meat. <http://lpoli.50webs.com/index_files/bresaola.pdf> You would also do best to get the broad background information first, then try some recipes. The Kutas book has some rudimentary information on the subject, but I would recommend adding to that knowledge by reading a more up-to-date book. Here's one of the best: Cooking by Hand http://www.amazon.com/Cooking-Hand-P.../dp/0609608932 |
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Bresola
"Nonny" > wrote:
> We were on a cruise and for the first time I encountered Bresola. > While not a BBQ item, it's like Prosciutto Ham, and is something > that also has a place on a table. Essentially, it's an air cured > beef version of prosciutto, served paper thin and eaten either > around something like a breadstick, cheese spread, melon slice or > even for more flavoring on a sandwich. Here's a URL I found about > making it. > > http://www.wellhungmeat.com/recipes/Bresola.php > > The stuff we had on the cruise was imported from Italy, and used > South American beef to get around the mad cow fear. It is dark > mahogany in color, not as dry as you'd think, and the flavor is > incredible. Sounds good, Nonny. You might like this, too: Braciola Notes: Braciola is served everywhere in Sicily. In some places it is called fasumagru, which probably comes from the French faux maigre, meaning "false lean." This version is from Papa Andrea and very tasty. Traditionally, braciola is served after the pasta and before the main meat course. As a proper second course, however, it is pleasing to serve individual portions sliced, delicately sauced, and accompanied by steamed carrots. Ingredients - -serves four 4 beef cutlets (also called milanesa), cut from the sirloin tip, pounded very flat and wide, weighing about 1/4 pound each 2 ounces caciocavalo or provolone cheese, diced 1-1/4-inch slice hard salami (about 2 ounces), diced 1/2 pound ground veal 1 egg, beaten 2 eggs, hard-boiled and cut in half lengthwise extra virgin olive oil sea salt black pepper FOR THE TOMATO SAUCE 1 28-ounce can Italian plum tomatoes 1/2 medium-sized onion, chopped fine 2 tablespoons extra virgin olive oil 2 tablespoons tomato paste dissolved in 1/3 cup water 1 teaspoon sugar 1 sprig basil sea salt black pepper Preparation Pierce the eggshells to keep them from cracking and hard-boil the eggs. Meanwhile, prepare the tomato sauce. Pass the tomatoes through a food mill, fitted with the disk with the smallest holes, to remove the seeds. Scrape into the bowl any pulp that has stuck to the bottom side of the mill. Place the olive oil and onion in a 3-1/2-quart saucepan. Sauté at medium heat. When the onion turns clear, add the tomato paste. Cook for about one minute until it thickens. Add the tomatoes, sugar, salt, pepper, and basil. Cook at a very low heat. Do not allow the sauce to boil. Prepare the stuffing. Mix the veal, cheese, salami, and beaten egg together in a bowl. Salt and pepper. Remember that both the cheese and salami are salty, so adjust for that. Place each cutlet on a work surface covered with waxed paper. Place equal amounts of stuffing on each cutlet. Place half of a hard-boiled egg on each. Roll up the cutlets, slightly overlapping the edge, and tie them into neat, closed packages. Heat two tablespoons of olive oil in a skillet on high heat. When it is hot, brown each braciola on all sides. Then place them in the tomato sauce and cook gently for one hour. Serve as previously suggested. Total Time: 90 minutes Mangia! Mangia! -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
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Bresola
"RegForte" > wrote in message
... > Nonny wrote: > >> We were on a cruise and for the first time I encountered >> Bresola. While not a BBQ item, it's like Prosciutto Ham, and is >> something that also has a place on a table. Essentially, it's >> an air cured beef version of prosciutto, served paper thin and >> eaten either around something like a breadstick, cheese spread, >> melon slice or even for more flavoring on a sandwich. Here's a >> URL I found about making it. >> >> http://www.wellhungmeat.com/recipes/Bresola.php >> >> The stuff we had on the cruise was imported from Italy, and >> used South American beef to get around the mad cow fear. It is >> dark mahogany in color, not as dry as you'd think, and the >> flavor is incredible. >> > > Breseola is a favorite. I make it several times a year. > > I'd stay clear of the recipe you posted for a few reasons. It > doesn't > use a nitrate cure, which I'd strongly recommend for safety > reasons. > Dry curing involves uncooked meat that will subsequently be held > unrefrigerated. Also, the recipe does not in any way describe > the > proper parameters for dry curing the meat. Humidity, etc. This > is just as critical. > > In general, you should steer clear of one-off recipes > for dry cured products that you find in a random web search. > This is an area where it's very important that the information > comes from an established authority on the subject. Beware of > "gramma used to make it this way" dry cure recipes. > > This is a solid breseola recipe that I'd recommend. Plus the > whole site is great. It goes into depth about the general > rules for dry curing meat. > > <http://lpoli.50webs.com/index_files/bresaola.pdf> > > You would also do best to get the broad background information > first, then try some recipes. The Kutas book has some > rudimentary > information on the subject, but I would recommend adding to that > knowledge by reading a more up-to-date book. Here's one of the > best: > > Cooking by Hand > http://www.amazon.com/Cooking-Hand-P.../dp/0609608932 > Wow, thanks for some great information. Right now, I just want to get a commercial version, but might try making it after I gain some experience. - Nonny If elections would really change things, Congress would immediately make voting illegal. |
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Bresola
"Nick Cramer" > wrote in message ... > "Nonny" > wrote: >> We were on a cruise and for the first time I encountered >> Bresola. >> While not a BBQ item, it's like Prosciutto Ham, and is >> something >> that also has a place on a table. Essentially, it's an air >> cured >> beef version of prosciutto, served paper thin and eaten either >> around something like a breadstick, cheese spread, melon slice >> or >> even for more flavoring on a sandwich. Here's a URL I found >> about >> making it. >> >> http://www.wellhungmeat.com/recipes/Bresola.php >> >> The stuff we had on the cruise was imported from Italy, and >> used >> South American beef to get around the mad cow fear. It is dark >> mahogany in color, not as dry as you'd think, and the flavor is >> incredible. > > Sounds good, Nonny. You might like this, too: > > Braciola > > Notes: Braciola is served everywhere in Sicily. In some places > it is called > fasumagru, which probably comes from the French faux maigre, > meaning > "false lean." > This version is from Papa Andrea and very tasty. Traditionally, > braciola is > served after the pasta and before the main meat course. As a > proper second > course, however, it is pleasing to serve individual portions > sliced, > delicately sauced, and accompanied by steamed carrots. > > Ingredients - -serves four > > 4 beef cutlets (also called milanesa), cut from the sirloin tip, > pounded > very flat and wide, weighing about 1/4 pound each > > 2 ounces caciocavalo or provolone cheese, diced > > 1-1/4-inch slice hard salami (about 2 ounces), diced > > 1/2 pound ground veal > > 1 egg, beaten > > 2 eggs, hard-boiled and cut in half lengthwise > > extra virgin olive oil > > sea salt > > black pepper > > FOR THE TOMATO SAUCE > > 1 28-ounce can Italian plum tomatoes > > 1/2 medium-sized onion, chopped fine > > 2 tablespoons extra virgin olive oil > > 2 tablespoons tomato paste dissolved in 1/3 cup water > > 1 teaspoon sugar > > 1 sprig basil > > sea salt > > black pepper > > Preparation > Pierce the eggshells to keep them from cracking and hard-boil > the eggs. > > Meanwhile, prepare the tomato sauce. Pass the tomatoes through a > food mill, > fitted with the disk with the smallest holes, to remove the > seeds. Scrape > into the bowl any pulp that has stuck to the bottom side of the > mill. > > Place the olive oil and onion in a 3-1/2-quart saucepan. Sauté > at medium > heat. When the onion turns clear, add the tomato paste. Cook for > about one > minute until it thickens. Add the tomatoes, sugar, salt, pepper, > and basil. > Cook at a very low heat. Do not allow the sauce to boil. > > Prepare the stuffing. Mix the veal, cheese, salami, and beaten > egg together > in a bowl. Salt and pepper. Remember that both the cheese and > salami are > salty, so adjust for that. > > Place each cutlet on a work surface covered with waxed paper. > Place equal > amounts of stuffing on each cutlet. Place half of a hard-boiled > egg on > each. Roll up the cutlets, slightly overlapping the edge, and > tie them into > neat, closed packages. > > Heat two tablespoons of olive oil in a skillet on high heat. > When it is > hot, brown each braciola on all sides. Then place them in the > tomato sauce > and cook gently for one hour. Serve as previously suggested. > > Total Time: 90 minutes > > Mangia! Mangia! > > -- > Nick, KI6VAV. Support severely wounded and disabled Veterans and > their > families: https://www.woundedwarriorproject.org/ Thank a > Veteran! > Support Our Troops: http://anymarine.com/ You are not > forgotten. > Thanks ! ! ~Semper Fi~ USMC > 1365061 Again, a big WOW- I just passed the recipe along to our houseguest, who comes from a big Italian family and loves to cook that type of dish. I'll report back. . . many thanks. -- Nonny If elections would really change things, Congress would immediately make voting illegal. |
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Bresola
"Nonny" > wrote:
> "Nick Cramer" > wrote in message > > "Nonny" > wrote: > >> We were on a cruise and for the first time I encountered > >> Bresola. [ . . . ] > > Sounds good, Nonny. You might like this, too: > > > > Braciola > >[] > Again, a big WOW- I just passed the recipe along to our > houseguest, who comes from a big Italian family and loves to cook > that type of dish. I'll report back. . . many thanks. Nothing like the Bresaola Al Carpaccio that you had, but I hope your friend likes it. -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
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Bresola
Nonny wrote:
> We were on a cruise and for the first time I encountered Bresola. > While not a BBQ item, it's like Prosciutto Ham, and is something > that also has a place on a table. Essentially, it's an air cured > beef version of prosciutto, served paper thin and eaten either > around something like a breadstick, cheese spread, melon slice or > even for more flavoring on a sandwich. Here's a URL I found about > making it. The correct name is "bresaola", if you call it "bresola" you make people get confused with "braciola", as happened to Nick. I too like breasola a lot, expecially in summer, with some capricciosa salad (maionnayse with some julienned pickled veggies) and light bread. -- Vilco Mai guardare Trailer park Boys senza qualcosa da bere a portata di mano |
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Bresola
Nick Cramer wrote:
> Total Time: 90 minutes > > Mangia! Mangia! Very nice looking recipe, Nick, maybe one of these days... -- Vilco Mai guardare Trailer park Boys senza qualcosa da bere a portata di mano |
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Bresola
On Aug 24, 2:37*pm, "Nonny" > wrote:
> We were on a cruise and for the first time I encountered Bresola. > While not a BBQ item, it's like Prosciutto Ham, and is something Nonny - I made some using a recipe in the popular Charcuterie book (http://www.amazon.com/Charcuterie-Cr...ing-Curing/dp/ 0393058298/ref=pd_bxgy_b_img_b) except I substituted venison since I had luck that year in the woods. I had never had it before so I have nothing to compare it to, but it came out extremely well. I agree with the recommendation of not deviating from established and tested recipes, but then again, I figured I'd test it on myself a few times before sharing. I didn't get sick or die, so I took that as a good sign. The only down side was I didn't make enough, and it went fast. I plan to do it again to a larger degree next deer I get. I will also cold-smoke part of a batch to see if I like it that way. -Jeff |
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Bresola
On Mon, 24 Aug 2009 12:03:18 -0700, RegForte wrote:
> <http://lpoli.50webs.com/index_files/bresaola.pdf> I'm always a little hesitant when the picture doesn't match the recipe. -sw |
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Bresola
Sqwertz wrote:
>> <http://lpoli.50webs.com/index_files/bresaola.pdf> > I'm always a little hesitant when the picture doesn't match the > recipe. She didn't posta recipe, just a description of what you've seen in that picture. The only recipe in thsi thread is from Nick who got confused by the misspelling of bresaola which got written "bresola", leading him to think of "braciola", nut I can understand him: me too started thinking about "braciola" after reading "bresola". It's bresaola and it's a cold cut, just the one in the picture. -- Vilco Mai guardare Trailer park Boys senza qualcosa da bere a portata di mano |
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Bresola
On Tue, 25 Aug 2009 12:57:27 GMT, ViLco wrote:
> Sqwertz wrote: > >>> <http://lpoli.50webs.com/index_files/bresaola.pdf> > >> I'm always a little hesitant when the picture doesn't match the >> recipe. > > She didn't posta recipe, just a description of what you've seen in that > picture. I think you must be high. That link was not posted by "her" ("Reg" stands for "Regular Guy") and it does include a recipe and picture. -sw |
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Bresola
Sqwertz wrote:
> On Mon, 24 Aug 2009 12:03:18 -0700, RegForte wrote: > > >><http://lpoli.50webs.com/index_files/bresaola.pdf> > > > I'm always a little hesitant when the picture doesn't match the > recipe. I got yer pictures right here, buddy http://robosurf.net/tmp/DSCN0518-copy.jpg http://robosurf.net/tmp/DSCN0524-copy.jpg |
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Bresola
Sqwertz wrote:
>>>> http://lpoli.50webs.com/index_files/bresaola.pdf >>> I'm always a little hesitant when the picture doesn't match the >>> recipe. >> She didn't posta recipe, just a description of what you've seen in >> that picture. > I think you must be high. That link was not posted by "her" ("Reg" > stands for "Regular Guy") and it does include a recipe and picture. OK, now I understand. But I still don't see nothing wrong here, that recipe tells to mix the spice rub and rub it onto the meat chunks, and in the picture you see a cured meat chunk. Which difference are you pointing at? -- Vilco Mai guardare Trailer park Boys senza qualcosa da bere a portata di mano |
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Bresola
Sqwertz wrote:
>> She didn't posta recipe, just a description of what you've seen in >> that picture. > I think you must be high. That link was not posted by "her" ("Reg" > stands for "Regular Guy") and it does include a recipe and picture. BTW, the link to the picture and recipe has been posted by Nonny, not regforte. Leave those beers alone -- Vilco Mai guardare Trailer park Boys senza qualcosa da bere a portata di mano |
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Bresola
RegForte wrote:
> I got yer pictures right here, buddy > > http://robosurf.net/tmp/DSCN0518-copy.jpg > http://robosurf.net/tmp/DSCN0524-copy.jpg Nice pictures, it looks a tad light in color. Check this one, that's what I usually see in shops around he http://www.palermoweb.com/fitness/images/bresaola.jpg http://www.maggengo.it/intra/upload/...0x_700x700.JPG -- Vilco Mai guardare Trailer park Boys senza qualcosa da bere a portata di mano |
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Bresola
ViLco wrote:
> Sqwertz wrote: > > >>>She didn't posta recipe, just a description of what you've seen in >>>that picture. > > >>I think you must be high. That link was not posted by "her" ("Reg" >>stands for "Regular Guy") and it does include a recipe and picture. > > > BTW, the link to the picture and recipe has been posted by Nonny, not > regforte. > Leave those beers alone Incorrecto, Senore Italiano ... Please reread. And learn to Trust The Sqwertz. |
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Bresola
"ViLco" > wrote in message ... > > The correct name is "bresaola", if you call it "bresola" you > make people get confused with "braciola", as happened to Nick. > I too like breasola a lot, expecially in summer, with some > capricciosa salad (maionnayse with some julienned pickled > veggies) and light bread. > -- > Vilco > Mai guardare Trailer park Boys senza > qualcosa da bere a portata di mano I saw that when I began looking for it online. On the cruise ship, the spelling on the sign was Bresola, but I saw that Google redirected me to the correct spelling. Thanks. -- Nonny If elections would really change things, Congress would immediately make voting illegal. |
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Bresola
"RegForte" > wrote in message ... > > I got yer pictures right here, buddy > > http://robosurf.net/tmp/DSCN0518-copy.jpg > http://robosurf.net/tmp/DSCN0524-copy.jpg The pictures look a lot like what I had aboard the ship, but the meat they served was a bit more purple in color. I guess they also trimmed off the rind, obviously. Looking at the second picture, what are you supposed to do with the horizontal strip that is seen inside the piece? Do you cut it out after slicing, or go ahead and serve it. The Bresaola we had aboard the ship was uniform in color and texture, with virtually no visible fat. -- Nonny If elections would really change things, Congress would immediately make voting illegal. |
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Bresola
Nonny wrote:
> > "RegForte" > wrote in message > ... > >> >> I got yer pictures right here, buddy >> >> http://robosurf.net/tmp/DSCN0518-copy.jpg >> http://robosurf.net/tmp/DSCN0524-copy.jpg > > > The pictures look a lot like what I had aboard the ship, but the meat > they served was a bit more purple in color. I guess they also trimmed > off the rind, obviously. Looking at the second picture, what are you > supposed to do with the horizontal strip that is seen inside the piece? > Do you cut it out after slicing, or go ahead and serve it. The Bresaola > we had aboard the ship was uniform in color and texture, with virtually > no visible fat. > What you're seeing in the pics is right after it was initially "done", quote unquote, IOW right out of the drying box. What's cool about dried meat products is that you can eat some and continue to age the rest. It darkens in color and the texture and flavor continue to improve over time. When you get to the end toss it in your stock pot for some great added flavor. Nothing goes to waste. The seam in the middle is where I trimmed out the connective tissue that runs through this particular cut, ball tip to be exact. You'd have to trim that out before serving anyway so I prefer to do it during the prep stage. Some powdered gelatin in the seam area makes it hold together. No muss no fuss when you run it through the slicer. As far as fat, I learned that I like marbled cuts much, much better. The cured fat really makes the dish. Think prosciutto. |
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Bresola
This has been established as a topic not suited to this group from the very
beginning by the way. Just thought I'd point that out... "While not a BBQ item, it's like Prosciutto Ham..." |
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Bresola
On Tue, 25 Aug 2009 06:55:32 -0700, RegForte wrote:
> Sqwertz wrote: > >> On Mon, 24 Aug 2009 12:03:18 -0700, RegForte wrote: >> >>><http://lpoli.50webs.com/index_files/bresaola.pdf> >> >> I'm always a little hesitant when the picture doesn't match the >> recipe. > > I got yer pictures right here, buddy > > http://robosurf.net/tmp/DSCN0518-copy.jpg > http://robosurf.net/tmp/DSCN0524-copy.jpg Shit Negro, that's all you had to say! Very nice. I just wish I had a safe, consistent place to dry cure. -sw |
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Bresola
Harry wrote:
> This has been established as a topic not suited to this group from the > very beginning by the way. Just thought I'd point that out... > > "While not a BBQ item, it's like Prosciutto Ham..." Not true. Sausage making and charcuterie is a long discussed topic in this group. You're welcome. "Brisket makes a great stir fry!" |
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On Tue, 25 Aug 2009 15:28:15 GMT, ViLco wrote:
> OK, now I understand. But I still don't see nothing wrong here, that recipe > tells to mix the spice rub and rub it onto the meat chunks, and in the > picture you see a cured meat chunk. Which difference are you pointing at? The item in the picture was made with beef tenderloin (I'd give 10 to 1 odds) and has been rubbed with a mold. Neither of which were mentioned in the recipe. It always cracks me up when I see pictures in half-assed cooking magazines that are not what the finished dish would look like according to the published recipe. Pet peeve of mine. -sw |
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On Tue, 25 Aug 2009 15:31:00 GMT, ViLco wrote:
> Sqwertz wrote: > >>> She didn't posta recipe, just a description of what you've seen in >>> that picture. > >> I think you must be high. That link was not posted by "her" ("Reg" >> stands for "Regular Guy") and it does include a recipe and picture. > > BTW, the link to the picture and recipe has been posted by Nonny, not > regforte. > Leave those beers alone BTW: I'm pretty sure nonny is a guy as well. -sw |
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Bresola
"Sqwertz" > wrote in message ... > On Tue, 25 Aug 2009 15:31:00 GMT, ViLco wrote: > >> Sqwertz wrote: >> >>>> She didn't posta recipe, just a description of what you've >>>> seen in >>>> that picture. >> >>> I think you must be high. That link was not posted by "her" >>> ("Reg" >>> stands for "Regular Guy") and it does include a recipe and >>> picture. >> >> BTW, the link to the picture and recipe has been posted by >> Nonny, not >> regforte. >> Leave those beers alone > > BTW: I'm pretty sure nonny is a guy as well. > > -sw Yup, and a grandfather, married 42 years to the same bride and been doing 'Q since high school. I introduced this subject to the NG simply because the Bresola/Bresaola was something I'd never encountered before and was darned good. I knew that curing meats was something toward the edge of OT/ not OT, but thought it might be of interest to some. The URL I cited was intended more for the picture than my suggestion about what to do making it. Personally, I've only made corned beef and when you see comments about well ventilated, cool places, you can forget about my present home in Las Vegas. . . unless Bellagio would let me hang a couple in the casino to air cure. <grin> -- Nonny If elections would really change things, Congress would immediately make voting illegal. |
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Bresola
I'm never making barbecue Bresola, I'll tell you that right now! Have fun
with that, though. "RegForte" > wrote in message ... > Harry wrote: > >> This has been established as a topic not suited to this group from the >> very beginning by the way. Just thought I'd point that out... >> >> "While not a BBQ item, it's like Prosciutto Ham..." > > Not true. Sausage making and charcuterie is a long discussed topic > in this group. > > You're welcome. > > "Brisket makes a great stir fry!" |
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"ViLco" > wrote:
> Nonny wrote: > > > We were on a cruise and for the first time I encountered Bresola. > > While not a BBQ item, it's like Prosciutto Ham, and is something > > that also has a place on a table. Essentially, it's an air cured > > beef version of prosciutto, served paper thin and eaten either > > around something like a breadstick, cheese spread, melon slice or > > even for more flavoring on a sandwich. Here's a URL I found about > > making it. > > The correct name is "bresaola", if you call it "bresola" you make people > get confused with "braciola", as happened to Nick. > I too like breasola a lot, expecially in summer, with some capricciosa > salad (maionnayse with some julienned pickled veggies) and light bread. I wasn't confused, Villi. I knew he meant carpacchio d'bresaola. But the name did remind me of brazzul. -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
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"ViLco" > wrote:
> Nick Cramer wrote: > > > Total Time: 90 minutes > > > > Mangia! Mangia! > > Very nice looking recipe, Nick, maybe one of these days... Thanks, Villi. It's really good. Post pics . . . one of these days. ;-) -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
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Bresola
On Tue, 25 Aug 2009 12:48:01 -0500, Sqwertz
> wrote: >On Tue, 25 Aug 2009 15:28:15 GMT, ViLco wrote: > >> OK, now I understand. But I still don't see nothing wrong here, that recipe >> tells to mix the spice rub and rub it onto the meat chunks, and in the >> picture you see a cured meat chunk. Which difference are you pointing at? > >The item in the picture was made with beef tenderloin (I'd give 10 >to 1 odds) and has been rubbed with a mold. Neither of which were >mentioned in the recipe. > >It always cracks me up when I see pictures in half-assed cooking >magazines that are not what the finished dish would look like >according to the published recipe. Pet peeve of mine. > >-sw Ain't that the truth. Lots of the pictures even show 1 or more major ingredient not even mentioned in the recipe. Those paper-mache mock-ups are a PITA. Ross. |
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Bresola
On Tue, 25 Aug 2009 10:36:08 -0700, RegForte wrote:
> Harry wrote: > >> This has been established as a topic not suited to this group from the >> very beginning by the way. Just thought I'd point that out... >> >> "While not a BBQ item, it's like Prosciutto Ham..." > > Not true. Sausage making and charcuterie is a long discussed topic > in this group. I've long advocated that this group as being the place to talk about animal and seafood flesh prepared in all forms - smoked, cured, raw. Grilled, gas, wood, charcoal, lump, lava, WTF. And even vegetable posts are acceptable (using Kent and ?evin as examples). A lot of us old-timers are burned out on talking about BBQ (face it), and I'm looking forward to taking my meat to the next level. That's why I, along with 1,200,000 other men, use Extendz caplets Once a Day to give me the confidence I need to post to AFB! > "Brisket makes a great stir fry!" I almost snipped that gem. Heh. -sw |
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Bresola
On 25 Aug 2009 21:10:09 GMT, Nick Cramer wrote:
> I wasn't confused, Villi. I knew he meant carpacchio d'bresaola. But the > name did remind me of brazzul. Brazzul? We stopped by there on in the 70's on our way to Nicaragua to see the Samosa guy. Turns out he didn't make Samosas after all. -sw |
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Bresola
Sqwertz wrote:
> I've long advocated that this group as being the place to talk about > animal and seafood flesh prepared in all forms - smoked, cured, raw. > Grilled, gas, wood, charcoal, lump, lava, WTF. And even vegetable > posts are acceptable (using Kent and ?evin as examples). > > A lot of us old-timers are burned out on talking about BBQ (face > it), and I'm looking forward to taking my meat to the next level. Plus cold smoking, etc. Plus people have been posting sides, libations, etc, since the beginning. Anything under the umbrella of "Outdoor Cooking". How about an afb Drink of the Week contest? I might start posting pics again. I pretty much gave up on abf because it seemed like the future of binary usenet groups was in doubt. At this point I think it's beyond any doubt, so I suppose I'll just post links. |
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Bresola
On Wed, 26 Aug 2009 17:33:25 -0700, RegForte wrote:
> I might start posting pics again. I pretty much gave up on > abf because it seemed like the future of binary usenet groups was > in doubt. At this point I think it's beyond any doubt, so I suppose > I'll just post links. I paid $10 for some ridiculous amount of Usenet bandwidth that I'll never use at my current rate. You are welcome to use my account if you have no other access to ABF. And that goes for most of the other old-timers here. They allow me 50 concurrent connections from as many IP's as I like. Email me. Lets check my balance... Quota: Total: 30.0000 GB Used: 0.1435 GB Left: 29.8565 GB That's how much I've used in 2 months of reading only text groups and ABF. So at this rate I'll have Usenet access for the next 69.66 years. And I'll be damned if I'm gonna die with all this precious bandwidth still left in my account. ObFood: Buy 2 pounds of Ball Park Beef Grillmaster Hot dogs for $5 (for both) and I got a 2-ltr bottle of Pepsi, a big bag of Fritos, a can of Hormel Chili no beans, and 6-raspberry puree popsicles - all for a mere $5. Even at $2.50 a pound for beef dogs that's a deal in itself. Then they throw in another $7 worth of stuff for free. I love my grocery store. -sw |
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Bresola
On 26 Aug 2009 05:51:25 GMT, Nick Cramer >
wrote: >Sqwertz > wrote: >> On 25 Aug 2009 21:10:09 GMT, Nick Cramer wrote: >> >> > I wasn't confused, Villi. I knew he meant carpacchio d'bresaola. But >> > the name did remind me of brazzul. >> >> Brazzul? We stopped by there on in the 70's on our way to Nicaragua >> to see the Samosa guy. Turns out he didn't make Samosas after all. > >Ya know, it's funny, Steve. After I posted that, I got thinking about how I >remembered it sounding. It was like brazjool. I'm talking the 40's. Well, pasta i fagioli was nicknamed 'pasta fazool', Nick! Desideria |
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Bresola
On 26-Aug-2009, RegForte > wrote: > Sqwertz wrote: > > > I've long advocated that this group as being the place to talk about > > animal and seafood flesh prepared in all forms - smoked, cured, raw. > > Grilled, gas, wood, charcoal, lump, lava, WTF. And even vegetable > > posts are acceptable (using Kent and ?evin as examples). > > > > A lot of us old-timers are burned out on talking about BBQ (face > > it), and I'm looking forward to taking my meat to the next level. > > > Plus cold smoking, etc. Plus people have been posting sides, > libations, etc, since the beginning. Anything under the umbrella > of "Outdoor Cooking". > > How about an afb Drink of the Week contest? > > I might start posting pics again. I pretty much gave up on > abf because it seemed like the future of binary usenet groups was > in doubt. At this point I think it's beyond any doubt, so I suppose > I'll just post links. ABF is alive and well and is still getting a lot of posts. I haven't counted, but 75 to 100/day looks about right. Lots of pictures as well. -- Brick said that. |
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Bresola
On 26-Aug-2009, Sqwertz > wrote: > On Wed, 26 Aug 2009 17:33:25 -0700, RegForte wrote: > > > I might start posting pics again. I pretty much gave up on > > abf because it seemed like the future of binary usenet groups was > > in doubt. At this point I think it's beyond any doubt, so I suppose > > I'll just post links. > > I paid $10 for some ridiculous amount of Usenet bandwidth that I'll > never use at my current rate. You are welcome to use my account if > you have no other access to ABF. And that goes for most of the > other old-timers here. They allow me 50 concurrent connections from > as many IP's as I like. Email me. > > Lets check my balance... > > Quota: > > Total: 30.0000 GB > Used: 0.1435 GB > Left: 29.8565 GB > > That's how much I've used in 2 months of reading only text groups > and ABF. So at this rate I'll have Usenet access for the next 69.66 > years. And I'll be damned if I'm gonna die with all this precious > bandwidth still left in my account. > > ObFood: Buy 2 pounds of Ball Park Beef Grillmaster Hot dogs for $5 > (for both) and I got a 2-ltr bottle of Pepsi, a big bag of Fritos, a > can of Hormel Chili no beans, and 6-raspberry puree popsicles - all > for a mere $5. Even at $2.50 a pound for beef dogs that's a deal in > itself. Then they throw in another $7 worth of stuff for free. > > I love my grocery store. > > -sw Geez Sqwertz, they're paying you to shop there. -- Brick said that |
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Bresola
Desideria > wrote:
> Nick Cramer > wrote: > >Sqwertz > wrote: > >> On 25 Aug 2009 21:10:09 GMT, Nick Cramer wrote: > >> > >> > I wasn't confused, Villi. I knew he meant carpacchio d'bresaola. But > >> > the name did remind me of brazzul. > >> > >> Brazzul? We stopped by there on in the 70's on our way to Nicaragua > >> to see the Samosa guy. Turns out he didn't make Samosas after all. > > > >Ya know, it's funny, Steve. After I posted that, I got thinking about > >how I remembered it sounding. It was like brazjool. I'm talking the > >40's. > > Well, pasta i fagioli was nicknamed 'pasta fazool', Nick! Duh! Sichy's rule!!! You Siciliana or Calabresa? -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
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Bresola
On 27 Aug 2009 02:49:51 GMT, Nick Cramer >
wrote: >Desideria > wrote: >> Nick Cramer > wrote: >> >Sqwertz > wrote: >> >> On 25 Aug 2009 21:10:09 GMT, Nick Cramer wrote: >> >> >> >> > I wasn't confused, Villi. I knew he meant carpacchio d'bresaola. But >> >> > the name did remind me of brazzul. >> >> >> >> Brazzul? We stopped by there on in the 70's on our way to Nicaragua >> >> to see the Samosa guy. Turns out he didn't make Samosas after all. >> > >> >Ya know, it's funny, Steve. After I posted that, I got thinking about >> >how I remembered it sounding. It was like brazjool. I'm talking the >> >40's. >> >> Well, pasta i fagioli was nicknamed 'pasta fazool', Nick! > >Duh! Sichy's rule!!! You Siciliana or Calabresa? Maybe Calabresa, as we're from the 'arch' of the boot, roughly. But I speak northern Italian 'cuz I learned it in college and that's what il professore spoke. Desideria |
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Bresola
Desideria > wrote:
> Nick Cramer > wrote: > >Desideria > wrote: > >> Nick Cramer > wrote: > >> >Sqwertz > wrote: > >> >> On 25 Aug 2009 21:10:09 GMT, Nick Cramer wrote: > >> >> > >> >> > I wasn't confused, Villi. I knew he meant carpacchio d'bresaola. > >> >> > But the name did remind me of brazzul. > >> >> > >> >> Brazzul? We stopped by there on in the 70's on our way to > >> >> Nicaragua to see the Samosa guy. Turns out he didn't make Samosas > >> >> after all. > >> > > >> >Ya know, it's funny, Steve. After I posted that, I got thinking about > >> >how I remembered it sounding. It was like brazjool. I'm talking the > >> >40's. > >> > >> Well, pasta i fagioli was nicknamed 'pasta fazool', Nick! > > > >Duh! Sichy's rule!!! You Siciliana or Calabresa? > > Maybe Calabresa, as we're from the 'arch' of the boot, roughly. > > But I speak northern Italian 'cuz I learned it in college and that's > what il professore spoke. My youngest natural daughter took Italian in school, then worked in a Sicilian restaurant in Santa Monica, so she could speak the dialect when she went to visit our family in Giardini-Naxos. Have you checked out it.hobby.cucina? A lot of northerners there. Stefano and Capsicum (Fulvio) are great! So is VilCo (Villi)! -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
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