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This is my blogchalk:
United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.
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Paul Hinrichs:
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Monday, May 26, 2003 |
Now they are almost done. They will hang to "bloom" overnight and then go into the fridge to dry and set for a few days. The blooming time, at room temperature, brings out the color.
9:15:50 PM 
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Look at Johnny Mathis,
He’s as helpless as a kitten up a tree
And he feels like he’s clinging to a cloud
He can’t understand.
He gets misty, holding your hand.
8:59:24 PM
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The stock has been simmering 24 hours, looks like it's time to strain it.
7:21:00 PM
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It's dark in the Bradley smoker, smoky too - but you can still see the andouille if you crank up the brightness in PhotoShop. The things in the background may resemble bird feeders and hanging planters, but they are actually flying saucers. Looks like I'll have to call the exterminator again.
6:22:25 PM
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Yeah, they're hangin' on the shower rod. They dry two hours at room temperature with a fan blowing on them. Then they'll go into the smoker.
12:33:30 PM
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Casing out the andouille now.
11:20:33 AM
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Ground pork, then mixed with the seasonings: dry red wine, a lot of garlic, kosher salt, ancho chile, onion powder, sugar, red pepper flakes, paprika (Spanish, smoked, agridulce), cracked black pepper, curing salt, pequin pepper, cayenne pepper, mace, thyme, but no file. This stuff will be a spice rack in a casing.
11:07:37 AM
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This has been bubbling on the back burner all night. Duck giblets, tips from the chicken wings as well as the duck, celery trimmings, carrots, and a halved sweet onion. It oughta make a nice sauce tomorrow for those leftover duck legs.
3:20:20 AM
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Leftovers.
2:57:27 AM
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Cherries halved, drying. This turned out to be "high maintenance." Removing stems (Liz helped, over pints of Yuengling, while we watched the DTS Adaptation DVD), pitting, then halving. They're supposed to dry at 165F for a couple of hours, but the thermostat on the dehydrator only goes to 150. It has been a day of compromises.
The duck was good, served with acorn squash and tomatoes confites. The interplay between caramelized tomatoes and buttery squash threatened to make the cherry crusted duck a side dish. Almost.
2:37:22 AM
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The pork will be ready to grind after it chills a couple of hours in the freezer.
The seasoning mix needs the garlic and ancho peppers (though dried, they are still pliable and will require the assistance of the food processor to make them small).
The file powder is somewhere, but not here. It's rare around here for a seasoning not to be within reach. I'll probably leave it out and be tormented by its absence whenever I cook with the andouille. Next time it's convenient to pick up some file, I'll do it. This will not happen again.
2:27:13 AM
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