Comments on: Filled and Tied http://www.saltshaker.net/20080317/filled-and-tied Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: SaltShaker » Blog Archive » Bondi, Cured Bondi http://www.saltshaker.net/20080317/filled-and-tied/comment-page-1#comment-127361 SaltShaker » Blog Archive » Bondi, Cured Bondi Sat, 24 May 2008 13:08:43 +0000 http://www.saltshaker.net/20080317/filled-and-tied#comment-127361 [...] have thought that I’d stopped making sausages and such after my first flurry of posts on fresh chorizos, cured chorizos, merguez and summer sausages. But no, I’ve continued to make some of those [...] [...] have thought that I’d stopped making sausages and such after my first flurry of posts on fresh chorizos, cured chorizos, merguez and summer sausages. But no, I’ve continued to make some of those [...]

]]> By: SaltShaker » Blog Archive » The Cure http://www.saltshaker.net/20080317/filled-and-tied/comment-page-1#comment-105033 SaltShaker » Blog Archive » The Cure Thu, 03 Apr 2008 14:46:41 +0000 http://www.saltshaker.net/20080317/filled-and-tied#comment-105033 [...] Aires - A few weeks back I ran a post about my sausage making and meat curing class. It was a short, five session class, that covered the basics of the processes, and the different [...] [...] Aires – A few weeks back I ran a post about my sausage making and meat curing class. It was a short, five session class, that covered the basics of the processes, and the different [...]

]]> By: Marc http://www.saltshaker.net/20080317/filled-and-tied/comment-page-1#comment-99839 Marc Mon, 17 Mar 2008 22:10:55 +0000 http://www.saltshaker.net/20080317/filled-and-tied#comment-99839 Ah man I envy you, those look fantastic. I hope I can make my own one day. Would be fun to experiment around with different additional ingredients. There used to be a carniceria here that sold a fresh chorizo mixed with blue cheese and roasted red peppers. Was sad to see them go. Can't wait till your post on the next class, those are my favorites. And yeah, scrambled eggs have nothing on fried eggs with runny yolks. Ah man I envy you, those look fantastic. I hope I can make my own one day. Would be fun to experiment around with different additional ingredients. There used to be a carniceria here that sold a fresh chorizo mixed with blue cheese and roasted red peppers. Was sad to see them go.

Can’t wait till your post on the next class, those are my favorites.

And yeah, scrambled eggs have nothing on fried eggs with runny yolks.

]]> By: dan http://www.saltshaker.net/20080317/filled-and-tied/comment-page-1#comment-99690 dan Mon, 17 Mar 2008 15:20:50 +0000 http://www.saltshaker.net/20080317/filled-and-tied#comment-99690 That's actually going to be the last class that we have - "specialty sausages" - morcillas and mortadellas I believe are on the books to play with... That’s actually going to be the last class that we have – “specialty sausages” – morcillas and mortadellas I believe are on the books to play with…

]]> By: Ignacio http://www.saltshaker.net/20080317/filled-and-tied/comment-page-1#comment-99680 Ignacio Mon, 17 Mar 2008 14:22:26 +0000 http://www.saltshaker.net/20080317/filled-and-tied#comment-99680 Morcilla-making is the "eeeew!" part... but you will eventually get to that. BTW, I have nothing against morcillas themselves, just making them... Morcilla-making is the “eeeew!” part… but you will eventually get to that. BTW, I have nothing against morcillas themselves, just making them…

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