Smoked mackerel that my friend caught in Maine. Marinated in salt, olive oil, garlic, and red wine vinegar. Kind of like a half-assed escabeche. Smoked over oak. Delicious as is with a squeeze of lemon, or with a bagel and cream cheese.
#foodsky 🍽️🍜
#foodsky 🍽️🍜
August 22, 2025 at 1:30 PM
Smoked mackerel that my friend caught in Maine. Marinated in salt, olive oil, garlic, and red wine vinegar. Kind of like a half-assed escabeche. Smoked over oak. Delicious as is with a squeeze of lemon, or with a bagel and cream cheese.
#foodsky 🍽️🍜
#foodsky 🍽️🍜
Sichuan duck prosciutto ready to go. Smells, looks, and tastes great. Just gotta vac seal and let it equalize in the fridge for a bit.
🍜🍽️ #foodsky
🍜🍽️ #foodsky
March 26, 2025 at 3:41 PM
Sichuan duck prosciutto ready to go. Smells, looks, and tastes great. Just gotta vac seal and let it equalize in the fridge for a bit.
🍜🍽️ #foodsky
🍜🍽️ #foodsky
I bought a kilo of protease enzymes direct from China, so why not make shrimp sauce? Blended shrimp and shrimp stock with 1% enzymes. Cooked at 140 F for ~6 hours, then froze and let thaw through cheesecloth to clarify. Added 12% salt to season and preserve. It's intensely shrimpy. 🍽️🍜 #foodsky
February 25, 2025 at 2:15 PM
I bought a kilo of protease enzymes direct from China, so why not make shrimp sauce? Blended shrimp and shrimp stock with 1% enzymes. Cooked at 140 F for ~6 hours, then froze and let thaw through cheesecloth to clarify. Added 12% salt to season and preserve. It's intensely shrimpy. 🍽️🍜 #foodsky
Capocollo joining its friends in the curing chamber. It'll hang till it loses about 37% of its weight. Gonna be a long few months.
🍜🍽️ #foodsky #charcuterie
🍜🍽️ #foodsky #charcuterie
February 8, 2025 at 7:08 PM
Capocollo joining its friends in the curing chamber. It'll hang till it loses about 37% of its weight. Gonna be a long few months.
🍜🍽️ #foodsky #charcuterie
🍜🍽️ #foodsky #charcuterie
Sichuan duck breast "prosciutto", peppered guanciale, and smoked paprika guanciale hung to dry at 55°F and 80% relative humidity. Targeting 30-35% moisture loss.
#foodsky 🍽️🍜
#foodsky 🍽️🍜
January 31, 2025 at 9:52 PM
Sichuan duck breast "prosciutto", peppered guanciale, and smoked paprika guanciale hung to dry at 55°F and 80% relative humidity. Targeting 30-35% moisture loss.
#foodsky 🍽️🍜
#foodsky 🍽️🍜
Coppa (aka gabbagool🤌) rubbed down and ready for a long cure.
2.75% salt
.25% cure #2
1% white pepper
.075% cinnamon
1 bay leaf
.2% juniper berries
.4% fennel seed
See you in a few months #foodsky
2.75% salt
.25% cure #2
1% white pepper
.075% cinnamon
1 bay leaf
.2% juniper berries
.4% fennel seed
See you in a few months #foodsky
January 29, 2025 at 10:30 PM
Coppa (aka gabbagool🤌) rubbed down and ready for a long cure.
2.75% salt
.25% cure #2
1% white pepper
.075% cinnamon
1 bay leaf
.2% juniper berries
.4% fennel seed
See you in a few months #foodsky
2.75% salt
.25% cure #2
1% white pepper
.075% cinnamon
1 bay leaf
.2% juniper berries
.4% fennel seed
See you in a few months #foodsky
Been back on curing meats this month. Got 2 types of guanciale (heavy pepper and smoked paprika) and a Sichuan duck breast prosciutto. Got more to come. #foodsky
🍽️🍜
🍽️🍜
January 27, 2025 at 11:56 PM
Been back on curing meats this month. Got 2 types of guanciale (heavy pepper and smoked paprika) and a Sichuan duck breast prosciutto. Got more to come. #foodsky
🍽️🍜
🍽️🍜
Thanksgiving tip: If you want crispy skin, air dry your turkey like Buffalo Bill from The Silence of the Lambs. You know which scene
November 26, 2024 at 4:50 PM
Thanksgiving tip: If you want crispy skin, air dry your turkey like Buffalo Bill from The Silence of the Lambs. You know which scene
Dry turkey isn't an option
November 25, 2024 at 2:40 AM
Dry turkey isn't an option
Made some homemade bacon. Found a couple nice pork bellies with the rib meat still attached and did a simple salt, sugar, pink salt cure, with a bit of maple sugar and some spices. Also cold smoked it for 12 hours. It's unapologetically salty and smoky, which is how I like my bacon.
#foodsky 🍜 🍽️
#foodsky 🍜 🍽️
November 22, 2024 at 8:19 PM
Made some homemade bacon. Found a couple nice pork bellies with the rib meat still attached and did a simple salt, sugar, pink salt cure, with a bit of maple sugar and some spices. Also cold smoked it for 12 hours. It's unapologetically salty and smoky, which is how I like my bacon.
#foodsky 🍜 🍽️
#foodsky 🍜 🍽️
I'm just glad to live in a world where sprayable duck fat is a thing.
November 22, 2024 at 2:14 PM
I'm just glad to live in a world where sprayable duck fat is a thing.
Wings on the Weber kettle with the Vortex almost rival deep fried. You get so much radiant and convective (plus a little conductive) heat that you end up with crispy skin and the perfect amount of char.
#foodsky 🍜 🍽️
#foodsky 🍜 🍽️
November 21, 2024 at 8:07 PM
Wings on the Weber kettle with the Vortex almost rival deep fried. You get so much radiant and convective (plus a little conductive) heat that you end up with crispy skin and the perfect amount of char.
#foodsky 🍜 🍽️
#foodsky 🍜 🍽️
I made an unholy American cheese version of Pecorino Romano that I call Pecorino Americano. It's made with milk, sodium citrate, salt, sodium hexametaphosphate, and Pecorino Romano. Got that nice salty bite, but melts like American. 🍽️ #foodsky
November 20, 2024 at 10:11 PM
I made an unholy American cheese version of Pecorino Romano that I call Pecorino Americano. It's made with milk, sodium citrate, salt, sodium hexametaphosphate, and Pecorino Romano. Got that nice salty bite, but melts like American. 🍽️ #foodsky
