Recent content by Madmox

The picture is upright on my phone but whenever I upload it, it flips. Fairly obnoxious. Or I have a sci-fi curing chamber. I’m not going to tell you which! Mox

So I finally got my Spanish chorizo into the curing chamber tonight. Finally.... it’s a little salty when I fry a bit in the pan but the die have been cast so we will see how it turns out. I put my leftover filling into Umai bags and into the fridge they will go! Time will tell. On the other...

Wherever you are, I’m sure I am jealous. We all keep hoping for Jefferson to gain traction! It hasn’t happened yet!

I did both HSU and UC Tompkins Hill. I grew up in Freshwater but am up on Kneeland now. I lived down in the Tri-Valley for a few years but am back now. ill smoke salmon, brisket, burgers... hell, I’ll run almost anything through the smoker. I have a corned beef and fresh homemade linguica on...

I think one of the charcuterie packs at Trader Joe's has schiacciata in it.

I did both HSU and UC Tompkins Hill. I grew up in Freshwater but am up on Kneeland now. I lived down in the Tri-Valley for a few years but am back now. Colin

I’m up in Humboldt but I’ve been in Roseville 3 times in the last 3 weeks for work! I almost know my way around there these days! I’m pretty sure they know my name at the Courtyard on Turner!

old hickory’s are great knives. They are high enough carbon they sharpen like a dream.

Hey Everyone, My name is Colin, I am up in the northern reaches of California. I am super excited to be part of the community! I have experience working in a professional kitchen at another time in my life but mostly glad to be done with that these days. Mox

Im new to the party, so i'll go introduce myself next. But I worked in a professional kitchen japanese and steakhouse for years. And I love my Granton Slicing knife. Very reasonably priced (about 30 bucks) and works great on large chunks of meat. The ground blade helps the meat release from the...