Columbus Crespone Salami
Has anybody ever bought a Columbus Crespone? These are a very dry
cured salame in natural casings. http://www.columbussalame.com/produc...alumi/crespone What's the secret to 'peeling' these things? Flavor is great once you get it peeled and after you heat it up just a tad, but peeling it is a PITA, especially that crease running down the center of both sides. My Kuhn-Rikon *serrated* veggie peeler and a stuff fore-arm did a nice job on the outside, but the crease has to be gouged out with dental tools (or a paring knife). -sw |
Columbus Crespone Salami
In article >,
Sqwertz > wrote: > Has anybody ever bought a Columbus Crespone? These are a very dry > cured salame in natural casings. > > http://www.columbussalame.com/produc...alumi/crespone > > What's the secret to 'peeling' these things? Just hold it under running *hot* water for a few seconds. That makes the "peel" a lot more flexible, but doesn't hurt the salami at all. Sort of like peeling a tomato... Isaac |
Columbus Crespone Salami
On Tue, 07 Dec 2010 21:10:52 -0800, isw > wrote:
> In article >, > Sqwertz > wrote: > > > Has anybody ever bought a Columbus Crespone? These are a very dry > > cured salame in natural casings. > > > > http://www.columbussalame.com/produc...alumi/crespone > > > > What's the secret to 'peeling' these things? > > Just hold it under running *hot* water for a few seconds. That makes the > "peel" a lot more flexible, but doesn't hurt the salami at all. Sort of > like peeling a tomato... > With regular dried salami, you'd cut it first and then peel off the casing from the slices. It's easy enough and no hot water is involved. I doubt that stuff is any different. -- Never trust a dog to watch your food. |
Columbus Crespone Salami
On Tue, 07 Dec 2010 21:10:52 -0800, isw wrote:
> In article >, > Sqwertz > wrote: > >> Has anybody ever bought a Columbus Crespone? These are a very dry >> cured salame in natural casings. >> >> http://www.columbussalame.com/produc...alumi/crespone >> >> What's the secret to 'peeling' these things? > > Just hold it under running *hot* water for a few seconds. That makes the > "peel" a lot more flexible, but doesn't hurt the salami at all. Sort of > like peeling a tomato... And that might help loosen up some of the very coarse grind fat under there. it is *really* stuck on there. This is the second one I've bought and both were like this. I don't think it's so as much of a flexibility issue as it is an "adhesive" issue. -sw |
All times are GMT +1. The time now is 09:17 PM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter