From Too Many Chefs - www.toomanychefs.com

September 25, 2005
Posts of the Week
Too Many Chefs post of the week

Is hurricane season over yet? While you dry out, here's three posts form food blogs from the last week to read and enjoy.

I. Curiously strong brownies are on the mind of Esurientes. Niki pulls together chocolate and mint brownies using Altoids, if you can believe it.

A. The Food Whore is a caterer who says and does stuff we'd all like to be able to say and do. I read her site frequently and laugh most of the time. This post about a wedding guest trying to get the inside scoop on an upcoming wedding. What FW does to her is both cruel and just and damn funny.

1. The people of New Orleans have been scatttered by hurricanes to the four winds. No matter where they land, New Orleans cuisine will survive. I'm not a meat-eater, but I used to be so I can appreciate the glory that is NOLA's recipe for Chaurice Sausage. I'm not quite sure what "Meat Cure" is, but perhaps NOLA will fill us in.

That's it for now. Blue skies, nothing but blue skies from now on...

Posted by Barrett in Maryland at September 25, 2005 7:08 PM | TrackBack
Comments

By my poorly worded "meat cure", I meant "meat curing salt", which is used to preserve color and prolong shelf life. It's totally optional in a fresh sausage such as this, but I was thinking of smoking and hanging a portion of this batch. There are quite a few diferent kinds, Prague Powder#1 is probably one of the most common. Here is the actual product I use:

http://www.butcher-packer.com/pg_curing_dq.htm

Thank you for the kind words, and stopping by NOLA Cuisine. I saw you in my stats and I really love your site, I will be back often!

Posted by Danno on September 25, 2005 at 8:17 PM