On Sun, 9 May 2010 22:03:55 -0700 (PDT), tutall wrote:

> On May 8, 11:26*am, Sqwertz > wrote:
>> Is this book worth obtaining? *Too late now - I already ordered it.
>
> Dunno, but a local new favorite on the block is a place with
> "Charcuterie" in it's name and it's claim to fame is great pastrami.
> It's owned and run by some dude with a French type accent, but I think
> he's Canuck or Belgium for some damn reason, oh, that's right, the
> Belgium beers on tap might be why Belgish came to fore.
>
> Anyway, kick-ass (over-priced and he's getting it) Pastrami, so your
> Charcutering book should cover that sort of technique, as I suspect
> you know.
>
> For the rest of you folks that live outside of "trendy" areas, in the
> SFBA the trend has been "craft" foods, or restaraunts that make, cure,
> brine their foodstuffs themselves. This trend has been around a couple
> of years now and seems to be getting stronger, so if you haven't seen
> it already in your area you can expect it.
> If you want I can gather a few websites so you can see the sort of
> foods they're doing.

I've been experimenting with curing all sort so of stuff (but not
smoking much yet). So I've read about all those restaurants in the
BA and elsewhere that have taken to curing their own stuff. I also
just got the Polan "Charcuterie" book as well (which I've had
before, but it was from the library).

San Francisco has also been a popular spot for Italian sausage
making and curing, but charcuterie is broader term that includes
pates and terrines, and some traditionalists will say it only
involves pork.

Reg mentioned another book as well, but I forgot whet the name of it
was and can't find it on the news server any more. It may not have
even been int his group.

-sw