deuxcv, afternoon.... If I may interject..... It is my understanding Evan is making his "old world" meats to satisfy the taste buds of the most discriminating folks there are.... in the New York area.... these folks taste some of the most desirable foods there are... imported from all corners of the world .... In some circles, from what I have read, folks will spend hundreds $'s on tasting plates...
I am going to assume they are looking for that little something that makes the food "special" and spices can make or break some foods...
Sooooooo, in order to get his specialty group of food, that he makes, "in the door" so to speak, he doesn't compromise on spices... especially when some of the products take 6 months or so to get to a finished stage....
In my own personal experience, I have found certain spices to be a step above the others... and refuse to compromise... the flavor of some just don't cut the mustard, so to speak... fresh sweet basil in Pico de Gallo.... crushed fresh Tellicherry black pepper corns on a pepper steak... Madagascar vanilla beans in home made vanilla... and lastly my home grown hard neck garlic and horseradish in my recipes... some stuff just brings certain food a step above the others.....
I'm sure Evan is trying to make the best charcuterie there is... something to be remembered... something to be discussed at the next cocktail party.... from looking at the pictures of his products, he has accomplished the curing portion of the process.... the food looks AWESOME.... if you eat with your eyes first, his stuff is a winner... If the flavor profile leaves something to be desired, he fails.....
No, I am not a shill for Evan... I buy his products.... casings, fermenting products.... only because he is a member here, and I want to see him do well.... If I was closer than 3500 miles from his business, I would stop in and give a personal tasting so I could be more specific as to how good his stuff really is...
Dave
I am going to assume they are looking for that little something that makes the food "special" and spices can make or break some foods...
Sooooooo, in order to get his specialty group of food, that he makes, "in the door" so to speak, he doesn't compromise on spices... especially when some of the products take 6 months or so to get to a finished stage....
In my own personal experience, I have found certain spices to be a step above the others... and refuse to compromise... the flavor of some just don't cut the mustard, so to speak... fresh sweet basil in Pico de Gallo.... crushed fresh Tellicherry black pepper corns on a pepper steak... Madagascar vanilla beans in home made vanilla... and lastly my home grown hard neck garlic and horseradish in my recipes... some stuff just brings certain food a step above the others.....
I'm sure Evan is trying to make the best charcuterie there is... something to be remembered... something to be discussed at the next cocktail party.... from looking at the pictures of his products, he has accomplished the curing portion of the process.... the food looks AWESOME.... if you eat with your eyes first, his stuff is a winner... If the flavor profile leaves something to be desired, he fails.....
No, I am not a shill for Evan... I buy his products.... casings, fermenting products.... only because he is a member here, and I want to see him do well.... If I was closer than 3500 miles from his business, I would stop in and give a personal tasting so I could be more specific as to how good his stuff really is...
Dave