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Midnight Snack Thread!

indaswamp

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Post 'em if ya got 'em!!

Here is my entry.....5 month aged Nduja on a hot piece of toast!
IMG_20220917_003728.jpg

Heavenly!!! Pop it back in the toaster for about 10 seconds with the Nduja to warm it up to room temp. and melt the fat slightly for full flavor. I could eat that until I am sick!
 

negolien

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My late-night snack is usually a salad or a ham or salami sandwich for lunch O.o due to it being morning for me as a night working dude
 

jcam222

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Post 'em if ya got 'em!!

Here is my entry.....5 month aged Nduja on a hot piece of toast!
View attachment 643792
Heavenly!!! Pop it back in the toaster for about 10 seconds with the Nduja to warm it up to room temp. and melt the fat slightly for full flavor. I could eat that until I am sick!
I bought some nduja long ago when you had a post about it. Stuffed it inside chicken for a super chicken parm. Phenomenal. Does nduja require fermentation?
 

indaswamp

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Does nduja require fermentation?
Yes, it does require fermentation. But I have seen recipes with and without culture added. This salami has so much fat added that it really does not have to lose a lot of water before it is shelf stable. And when that fat starts breaking down....Oh man! The complex buttery, nutty (hints of pistachio and cashew, and hazelnut), savory umami.....and it just melts in your mouth! So good!
 

noboundaries

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Nduja. I have Calabrian ancestry, and I've never heard of it or tasted it. Heck, I even had to look up how to say it (n-Dul-ya). Sounds like a planet in Star Wars.

Time to remedy that nduja hole in my ancestry. I've gotta make it.

BTW, my midnight snack is usually biltong or jerky. I find that carbs keep me awake.
 

indaswamp

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Joined Apr 27, 2017
Nduja. I have Calabrian ancestry, and I've never heard of it or tasted it. Heck, I even had to look up how to say it (n-Dul-ya). Sounds like a planet in Star Wars.

Time to remedy that nduja hole in my ancestry. I've gotta make it.

BTW, my midnight snack is usually biltong or jerky. I find that carbs keep me awake.
You can case this in umai bags and dry in the fridge if you do not have a maturing chamber....
 

checkdude

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Hmm. Good thick slice of dark rye bread slathered with rendered pork fat and slices of raw onion generously sated and healthy glass of whisky is my weakness.if I'm lucky I have some crackling to add.
 
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