[pics] duck proscuitto imglog by nigafool - TribalWar Forums
Click Here to find great hosting deals from Branzone.com


Go Back   TribalWar Forums > TribalWar Community > TW Cooking
Reload this Page [pics] duck proscuitto imglog
Page 1 of 2
Thread Tools
nigafool
VeteranXV
Old
1 - 05-02-2012, 22:43
Reply With Quote
yesterday after parting 2 ducks i covered one of the breasts in salt and refrigerated it for 24 hours

now i'm going to wash it off, dry it, season it, wrap it in cheesecloth, and hang it in a wine cellar for a week.

here are pics of it today:



 
nigafool is offline
 
Sponsored Links
nigafool
VeteranXV
Old
2 - 05-02-2012, 22:46
Reply With Quote
i think there's a smudge on this goddamn tiny lens
 
nigafool is offline
 
hyung
VeteranXV
Old
3 - 05-03-2012, 00:17
Reply With Quote
o
 
hyung is offline
 
nigafool
VeteranXV
Old
4 - 05-06-2012, 13:59
Reply With Quote
i checked on the proscuitto today

when i put it in the wine cellar the temp was 65 and the humidity was 60%, which is just about perfect. today the humidity was down to 50%, so i may put a little dish of salt+water to raise it back up a little.

i squeezed it and it was still relatively soft. it smells salty/hammy, but only if you really sniff it, otherwise it basically has no odor. the idea is that it should feel firm by wednesday.
 
nigafool is offline
 
Rayn
Tribalwar Admin
Contributor
Old
5 - 05-06-2012, 21:53
Reply With Quote
my dad just would hang the hams in our garage. it's a little weird seeing a big row of hams hanging from the garage door opener and oh hey a tractor
 
Rayn is offline
 
darkpiece
VeteranXV
Old
6 - 05-07-2012, 00:57
Reply With Quote
how r u rayn?
 
darkpiece is offline
 
SINep
VeteranXV
Old
7 - 05-10-2012, 06:01
Reply With Quote
What does duck taste like? Isn't it gamey?
 
SINep is offline
 
Kiint
VeteranXV
Contributor
Old
8 - 05-10-2012, 06:04
Reply With Quote
Well ****, I guess it tastes like a duck.

Where's that damn poetry forum.
 
Kiint is offline
 
nigafool
VeteranXV
Old
9 - 05-10-2012, 11:18
Reply With Quote
i took it down today and wrapped it in plastic wrap and put it in the fridge

i'll take pics when i cut it later, id like it to be pretty cold so it slices better
 
nigafool is offline
 
Falhawk
VeteranXV
Old
10 - 05-10-2012, 11:31
Reply With Quote
how are you going to cut it very thin?
 
Falhawk is online now
 
nigafool
VeteranXV
Old
11 - 05-10-2012, 11:51
Reply With Quote
im gonna put it in the freezer for 20-30m so it hardens up a bit and then slice it with a chefs knife

we have a slicer at work but it broke and we're waiting on a part otherwise id use that
 
nigafool is offline
 
Kiint
VeteranXV
Contributor
Old
12 - 05-10-2012, 16:27
Reply With Quote
Are you going to fag it up by presenting it on either an old wooden chopping board (well stained) with "swipes" of condiments like someone accidentally hit their bunghole and wiped it on the bathroom stall. Or will you class it up and serve it on some glass or a mirror in an effort to win 3 michelin stars for some ****ty dry meat?

I know you are too hipster to simply slice it up and put it on a plate with a few chunks of cheese like most of us mere mortals.
 
Kiint is offline
 
Rayn
Tribalwar Admin
Contributor
Old
13 - 05-10-2012, 16:34
Reply With Quote
i hate when people are pretentious about their food
who wants to talk about yeast btw
 
Rayn is offline
 
Kiint
VeteranXV
Contributor
Old
14 - 05-10-2012, 16:38
Reply With Quote
 
Kiint is offline
 
darkpiece
VeteranXV
Old
15 - 05-10-2012, 17:50
Reply With Quote
kint love 2 stir up drama/rage and rage himself

he is food snob though & threw
 
darkpiece is offline
 
darkpiece
VeteranXV
Old
16 - 05-10-2012, 17:51
Reply With Quote
that being said he seem 2 know his stuff and i do enjoy read his post, i also enjoy nigafool's posts, as well as that one picture of his wife, and nigafool's gronkspike sig
 
darkpiece is offline
 
nigafool
VeteranXV
Old
17 - 05-10-2012, 18:05
Reply With Quote
Quote:
Originally Posted by Kiint View Post
Are you going to fag it up by presenting it on either an old wooden chopping board (well stained) with "swipes" of condiments like someone accidentally hit their bunghole and wiped it on the bathroom stall. Or will you class it up and serve it on some glass or a mirror in an effort to win 3 michelin stars for some ****ty dry meat?

I know you are too hipster to simply slice it up and put it on a plate with a few chunks of cheese like most of us mere mortals.
sorry dood next time ill class it up with 500ml of heavy cream and some caster sugar
 
nigafool is offline
 
darkpiece
VeteranXV
Old
18 - 05-10-2012, 18:29
Reply With Quote
LOL kint measurement very funny

425g of chicken breast gg
 
darkpiece is offline
 
Rayn
Tribalwar Admin
Contributor
Old
19 - 05-10-2012, 19:16
Reply With Quote
i have Worcestershire sauce without anchovies in it if anyone is interested
 
Rayn is offline
 
jjwtay
VeteranXV
Old
20 - 05-10-2012, 20:55
Reply With Quote
I would think wrapping it in plastic wrap would be a bad thing(unless ur gonna eat it all in a day or two). I know in the past I've wrapped mine in just butcher paper but I could be way off.
 
jjwtay is offline
 
Page 1 of 2
Reply


Go Back   TribalWar Forums > TribalWar Community > TW Cooking
Reload this Page [pics] duck proscuitto imglog

Social Website Bullshit


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off


AGENT: CCBot/2.0 (https://commoncrawl.org/faq/) / Y
All times are GMT -4. The time now is 09:04.