Thanks for the tips, Lorenzo, I'm sure they'll come in handy. I know that proscuitto is a bit trickier, but I have that "Charcuterie" book that came out a few years ago, and all i've been doing is reading it and making myself hungry, so I thought I would check and see if anyone had found local sources for specific ingredients before I went online. Thanks again.
I hadn't thought about the tomato paste..i'll give that a try. Thanks.
My wife and I are headed to Memphis for a long weekend next weekend, and we're looking for some good places to eat. We'll be there from Saturday through Monday, and we're going to try to hit Charlie Virgo's Rendezvous, Corky's, and Gus's. Are there other places we have to try? Of the three that I mentioned, are any of them not worth our time? Thanks in advance of the suggestions. Oh, and we'll mostly be looking for lunch and dinner.
I would like to make some homemade bacon, possibly some proscuitto, and was wondering if anyone knew of sources in Kansas City for curing salt (pink salt) and pork belly?
I'm going to be driving to Memphis (from Kansas City), going the scenic route through Springfield, MO and Jonesboro, AR. Does anyone have some good suggestions for a lunch spot along the way? I'm thinking somewhere between Springfield and Jonesboro will be about lunchtime for us.
Thanks
does anyone have a good pizza sauce? I've been trying to come up with a good one that freezes well, but anytime I try to thaw and reuse the sauce it is too watery. I normally use canned tomatoes, a little bit of garlic, s&p, and maybe some oregano. anyone have a great sauce to share?
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what type of yeast are you using for this recipe? I have been using instant yeast, but not sure what the amount would be.