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M
Spanish Chorizo
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... -
M
Hello from Northern California
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
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