I really like the flexible cutting mats, when it comes to cutting up soft wet items like the peppers. You can scoop them right up and chute them into the pot.
Hi Glen you asked about sausage favorite, and I am a Midwesterner sausage lover the best sausage I ever had was in door county Wisconsin I asked the guy for the recipe and he said family secret but told me the three primary ingredients are horseradish cheddar cheese and cherries ( door county cherries are pretty well known). Glen thank you to you and Julie for this great UA-cam channel my wife and I love your channel and look forward to every episode. My wife keeps searching for bag milk here in the Midwest but no luck. She's on a quest. Take care stay healthy.
Jules' shirt with the bag milk on it! LMAO!! Your show is what first informed me about milk from bags. Several Canadian friends assure me that it's not the only way to get milk anymore, but that it does seem to be uniquely Canadian. 🤣😂❤️❤️
This is the perfect dish for leftovers. (meat and vegies) Every few weeks i use leftover ground meats, cold cuts, salami or sausages and fry up what i have and make my sauce. Cream cheese is also a good ricotta alternative.
I used a recipe recently that used heavy cream in the sauce instead of the Ricotta or Cottage Cheese. Worked out well and good substitution when things have been harder to get. I love how easy it is to swap things in and out of recipes like this, makes them very adaptable when items are expensive or hard to come by.
I will be very pleased to see any dried sausage made, when we kill pigs in early winter we make dried sausage, streaky and short back bacon, some cold smoked, face bacon but that gets used quickly because it ready before the other, coppa and air dried ham, also dry a small amount of beef and mutton so will watch anything you decide to dry. We live in Shropshire, England. Like the show very much.
Being of primarily German descent, the upcoming sausage experiment has me eagerly anticipating the options. A good place to start might be easy summer sausage...
100% with you Glenn, the crispy bits are the best, and fresh cheese is yummy, hi Julie, would love to see some salami with the dry age fridge, great looking pasta bake 👍🏻👍🏻👍🏻👍🏻🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
I’m originally from Wisconsin, in California now, would live to learn how to make Bratwurst! This may or may not be a sausage, but I’d like to learn how to make Liverwurst or Braunschweiger. Love you videos.
Nice job Glen. It looks delicious and includes lots of ideas included for what is basically spaghetti bolognese to make me able to shake it up a bit. You are a culinarologist.
I make something like this, but I use Italian sausage tortellini. To balance out the meat in the pasta, I make the “bolognese” with mushrooms and onions. The sauce relies heavily on basil, oregano and garlic salt. For the mozzarella cheese I use a presliced wet log. Now, I also use a mixture of whole milk ricotta, marscapone or cream cheese, grated parmesan, about a teaspoon of fresh chopped basil and again garlic salt. I layer it more like a lasagna. You really can’t mess up a tomato sauce pasta unless you’re trying hard.
I SAW THE LOOK ON HIS FACE AS HE MOVED THE FIRST PLATE,AND SHE CHASED IT AROUND THE COUNTER!...I think Jules,took all his crispy bits!😳🤣...LUCKILY,there is plenty more,but the FIRST of the crispy bits, are the best...Chefs treat!💜
I think a "world tour" of sausages are in order! So many countries have their own variation on sausages, and it's be really interesting to see the influences each culture has on ground meat in a log shape. From the abundant fresh aromatics found in Thai sai ua, to the traditional smoked frankfurter würstchen, I'd love to see you take on as many as you can.
You made me remember my grandma making pasta al forno when the family went there for launch, she's now 92 and I think I will make a visit just to cook it for her one time; we make it with a little different ingredients from yours, I think here in Italy every family has its own favourite style, but the preparation it's pretty much fe same. As a note here is how my grandmother makes it: for the sauce she, instead of the sausage, puts in basil and oregano and some olive oil after it has finished cooking, she coats the baking dish with butter but use less sauce for the same amount of pasta so it's not completely coated and covered, as chees we use Asiago cheese which is made in the Asiago highland which is pretty close to Venice, finally in the dish with the past we put some green olives and finally on top and also in generous grated parmigiano.
Bravo, Glen! I agree - the outside crunchie bits are the best! My mamma used to make a similar dish for Sunday picnics at the beach when I was a kid. Served still hot as she'd make it early that morning. Ciao 👋🏻 Btw nice camera work. Julie??
I love sausages, and honestly would love to see a series like that. My favorites are cajun boudins (noir and blanc, tho I am partial to the blanc) tho I also enjoy various polish kielbasas when I can get my hands on them.
Yummers! I like to add in some sliced sauteed mushrooms, zucchini and red bell peppers. And I'd go for 2 sausages for that amount of pasta. I'm with you on the burnt/crispy bits.
Hey Glen, love your videos! Can't wait to make this one 😍 definitely excited about the dry age cabinet; would like to see a basic salami, maybe chorizo and sopresatta! Thank you for making meals that are tasty and easy, especially during such a stressful time when ingredients are limited!!
Glenn has secretly been my grandma all along By the way sometimes in some regions we throw in a couple of hard boiled eggs, chopped in cubes and fried "polpette" instead of sausage. And the pasta usually is hand cracked ziti PS yes I'm Italian
Glen, you should try linguiça! It's a Portuguese sausage. Would love to see you try some Portuguese dishes, our cuisine usually doesn't get that much love and even then when it does it's always the same things. Still, i'd love to see your take on some Pasteis de Nata or Francesinha, which are probably the most well known. Or something new that is not that well known, i always love how well and how much importance you give to proper research :)
I’d love to see a video on making Portuguese Sausage. I ate some the other day that someone else had made, but I haven’t tried any recipes for it yet myself. Really interesting and mild flavor, very different from andouille or Italian.
I really like to mix different types of garlic in my pasta. Especially wild garlic (Allium ursinum). Fresh wild garlic is amazingly flavourful. And can be found out in the wild all over Europe. Great stuff. If you live outside Europe, or there's no wild garlic in your area, you can purchase seeds or bulbs online and grow it yourself. It has beautiful white flowers in spring.
I'm not a huge meat person, so I am usually tossing in whatever kind of vegetables I have, never have ricotta or cottage cheese so put in a healthy amount of Greek yogurt. I leave the cheese off the top, bake covered and then add mozzarella at the end with a dash of garlic and salt, then broil. Pretty much any time I can finish something with mozz, garlic and salt I do it.
Dried sausage is lovely! One of my favourites is the one flavoured with cloves made in the north of the Netherlands - would that be one you'd look into making?
Thanks for this video, Glen. As always, you did a great job. A cured meat I'd love to see is Bresaola. I know it's not sausage, but... it's friggin delicious.
I like the two different acid ingredients in this dish and think that it is one of the keys to good cooking. Cesar Salad dressing is better if red wine vinegar and lemon juice is used. Salsa is better with white vinegar and lime juice is used.
Regarding sausage making... you might also cover how to hack together a sausage making fridge. I haven't done a lot of it, but I have one I've hacked together with an old refrigerator and cheap temperature/humidity controls. (I also use it in the spring with a heat source to raise queen bees.)
Baked Pasta is the best, especially with Browned Cheese. Sometimes I'll make a sauce or add sausage, but very often I just use a jar of Pasta sauce, some cooked pasta, and shredded Mozzarella on top. It's just so easy that way, almost as easy as Kraft Dinner, but far better, although it takes the better part of an hour to finish.
Would really like to see you do croatian kulen sausage in that dry age machine. It js quite challenging to make but you will end up with big tasty flower-shaped sausage
I usually add some fresh spinach, mushrooms, and zucchini to our baked pastas. I will also sometimes blend a little bit of cream cheese with the ricotta to make it go further especially when I’m making stuffed shells, manicotti, or lasagna.
I love baked pasta. I like to chop up some broccoli rabe and put it in with the boiling pasta for the last minute or so and then mix it in with the whole pot of stuff. It is slightly bitter.
South Africa has great sausages, the boerewors, which you can do fresh and sun-dried (becoming Droëwors), usually made with beef and, of course, game. Portugal also has a nice selection of smoked sausages, like chouriço (similar to Spanish chorizo), morcela (made from blood) and alheira, which has a very interesting back story worth checking out.
I recommend trying to make isterband, Swedish lard sausage. It's a very uniquely southern Swedish sausage that develops a tangy sour flavour as it ages.
To add to the other great sausage suggestions like Chorizo and Kielbasa, how about some French Andouille sausage, commonly used in Cajun cuisine? Then you'll have to do a Gumbo or Jambalaya recipe to use it in too!
You said that you were interested in making sausages from all over the world and I think that Korean Blood Sausage, called Soondae would be good to try since it's pretty uncommon if you're unfamiliar with Korean food. It's pretty much intestines filled with blood, rice/vermicelli noodles, and some other spices. It has a particular flavor, and is often eaten with organs like heart or lung. You can also make a stew with it. I highly recommend if you're looking for a sausage from East Asia.
I saw one of those new sponsored ads on instagram for your teknic pans today! I thought it was pretty cool since I'd already heard about them from you. 😄
What no parsley? Love this and would have used a mix of different sausages such as spicy and mild Italian. I also would have probably added a modicum of red wine. None of my thoughts are criticisms just my take on your take. I am so glad I stumbled upon your site a while back. I never know how old the presentation are and just keep hoping they will continue. Thank you, Mike from South Carolina.
@glen & friends cooking Our pastas always have fire roasted tomatoes and fire roasted yellow or orange bell pepper, red onion, Shallot,celery and a diced granny Smith apple
Oooooh i’ll tell you what i put in my baked Rigatoni!!!!......pretty much the same as you, lol. You can use Bolognese sauce. Break up meatballs or sausage like you did. I use the ricotta in dollops instead of mixing it in. Its all the same though.
I think this looks like a much more efficiently prepared version of my inherited baked ziti recipe. The effort is highly reduced, but I don't suspect the final product suffers at all as a result. Bravo! I would have only freaked out abput the grated cheese if you had indicated or implied they were interchangeable or equivalent. But that's not what you said and I am fully on board that sometimes it's a parmesan night, and sometimes a pecorino night.
How do you like your stainless steel pans you are using? They look very nice. I am on the hunt for a good brand right now to buy. Would you recommend these Glen ? What brand are they? By the way, this looks yummy.
Cannot wait to see what you come up with your dry aging. I would like to see some Spanish chorizo or dry aged salami, which there are probable hundreds of variations
My wife is russian and she brings some dried salami from the southern part of russia called (Evreiskaya). It would be amazing to see you try to make a similar hard dry salami.
fun fact: traditional pasta al forno or even pasticcio from southern italy will often use hard boiled eggs in the recipe. not my personal preference (not a fan of eggs in general) but everyone in my family raves about it so i figure it’s gotta be pretty good
I'd love to see Spanish Chorizo for the sausage series!
Yes, a comparison between Spanish dry and Mexican fresh chorizo would be fun, too. I would love to hear Glen tell us the history of the transition.
Man i love this channel!! You in your element just playing around
The crunchy bits around the outside are the best bits!!!
Jules must have the ideal home. Glenn cooks the food in their studio kitchen out in the shed, and her home kitchen must be always be spotless
I really like the flexible cutting mats, when it comes to cutting up soft wet items like the peppers. You can scoop them right up and chute them into the pot.
i would love to see some small videos on making those sausages!
And you know it would AWESOME‼️
ua-cam.com/video/gu7U6ZwC2xA/v-deo.html I think this is it 10 years ago.
@@were_all_fact6026 OMGosh younger Glen is so adorable!
Good day, Glen and Julie. This is my kinda comfort food right here.
Hi Glen you asked about sausage favorite, and I am a Midwesterner sausage lover the best sausage I ever had was in door county Wisconsin I asked the guy for the recipe and he said family secret but told me the three primary ingredients are horseradish cheddar cheese and cherries ( door county cherries are pretty well known). Glen thank you to you and Julie for this great UA-cam channel my wife and I love your channel and look forward to every episode. My wife keeps searching for bag milk here in the Midwest but no luck. She's on a quest. Take care stay healthy.
Baked pasta looks great. Cannot wait for the Dry Ager series.
This pasta dish tastes absolutely delicious
Jules' shirt with the bag milk on it! LMAO!! Your show is what first informed me about milk from bags. Several Canadian friends assure me that it's not the only way to get milk anymore, but that it does seem to be uniquely Canadian. 🤣😂❤️❤️
As always Glen, useful practical and variable recipes. Many thanks,
This is the perfect dish for leftovers. (meat and vegies) Every few weeks i use leftover ground meats, cold cuts, salami or sausages and fry up what i have and make my sauce. Cream cheese is also a good ricotta alternative.
“That’s burnt”
That’s my favorite part. Just like the little crunchy bits left in the pan from cooking bacon, those black bits are so tasty.
I used a recipe recently that used heavy cream in the sauce instead of the Ricotta or Cottage Cheese. Worked out well and good substitution when things have been harder to get. I love how easy it is to swap things in and out of recipes like this, makes them very adaptable when items are expensive or hard to come by.
I am not sure of any sausage in particular that I would like to see you explore, but I am excited by that series idea. Going to be fun!
I love how dark the crust was mmmm Made my mouth water
I will be very pleased to see any dried sausage made, when we kill pigs in early winter we make dried sausage, streaky and short back bacon, some cold smoked, face bacon but that gets used quickly because it ready before the other, coppa and air dried ham, also dry a small amount of beef and mutton so will watch anything you decide to dry. We live in Shropshire, England. Like the show very much.
Being of primarily German descent, the upcoming sausage experiment has me eagerly anticipating the options. A good place to start might be easy summer sausage...
Love to see you make South African Boere Wors Sausage :)
That made me hungry Glen. Thanks. Lol
Making sausage? Oh my yes, please show it!
Thanks Glen. This looks great and much less labor intensive vs lasagna.
100% with you Glenn, the crispy bits are the best, and fresh cheese is yummy, hi Julie, would love to see some salami with the dry age fridge, great looking pasta bake 👍🏻👍🏻👍🏻👍🏻🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
WOW Looks Yummy Thanks for sharing
I would like to see you take on Lap cheong and other styles of Chinese sausage
Good morning, too funny I was thinking that for dinner, homemade ricotta irresistible. Thanks for the inspiration be well
3:58 That geyser of awesome vinegar brine that erupted from the pepper when he cut into it was awesome haha! Looks really great!
So happy someone else noticed that
neat! now I know what I am making for my next prep meal. Thanks!!
Found the videos of the diy soda but some of the food looks awesome too!
Very nice. I would add mushrooms, mushrooms, mushrooms. :)
Tried this with a couple of covid pantry changes. It came out great 👍
I would really love to see some hungarian sausage called 'Kolbász' :D
@@ellenorbjornsdottir1166 Kielbasa is Polish, kolbasz is Hungarian.
There are regional differences (aside from language).
I was going to type this Hungarians make the best dried sausage!
YAAASSSSSS
This looks so delicious. I love your style of cooking. Relaxed and confident. Even with mistakes;) carry on!
I’m originally from Wisconsin, in California now, would live to learn how to make Bratwurst! This may or may not be a sausage, but I’d like to learn how to make Liverwurst or Braunschweiger. Love you videos.
Never seen Glen go whole hog like that on some cheese. haha :) Love you guys.
Nice job Glen. It looks delicious and includes lots of ideas included for what is basically spaghetti bolognese to make me able to shake it up a bit. You are a culinarologist.
This looks great! I might try it with lentil pasta
I make something like this, but I use Italian sausage tortellini. To balance out the meat in the pasta, I make the “bolognese” with mushrooms and onions. The sauce relies heavily on basil, oregano and garlic salt. For the mozzarella cheese I use a presliced wet log. Now, I also use a mixture of whole milk ricotta, marscapone or cream cheese, grated parmesan, about a teaspoon of fresh chopped basil and again garlic salt. I layer it more like a lasagna. You really can’t mess up a tomato sauce pasta unless you’re trying hard.
I SAW THE LOOK ON HIS FACE AS HE MOVED THE FIRST PLATE,AND SHE CHASED IT AROUND THE COUNTER!...I think Jules,took all his crispy bits!😳🤣...LUCKILY,there is plenty more,but the FIRST of the crispy bits, are the best...Chefs treat!💜
I think a "world tour" of sausages are in order! So many countries have their own variation on sausages, and it's be really interesting to see the influences each culture has on ground meat in a log shape. From the abundant fresh aromatics found in Thai sai ua, to the traditional smoked frankfurter würstchen, I'd love to see you take on as many as you can.
When you get the air dryer, consider making sopressa con fileto. My brother makes it and it is killer!!! Cheers from West Hill.
Bellissimo!!
i was today years old when i found out ricotta and cottage cheese are almost the same thing. Thanks Glen!
You made me remember my grandma making pasta al forno when the family went there for launch, she's now 92 and I think I will make a visit just to cook it for her one time; we make it with a little different ingredients from yours, I think here in Italy every family has its own favourite style, but the preparation it's pretty much fe same.
As a note here is how my grandmother makes it: for the sauce she, instead of the sausage, puts in basil and oregano and some olive oil after it has finished cooking, she coats the baking dish with butter but use less sauce for the same amount of pasta so it's not completely coated and covered, as chees we use Asiago cheese which is made in the Asiago highland which is pretty close to Venice, finally in the dish with the past we put some green olives and finally on top and also in generous grated parmigiano.
A video on making Chinese lap cheong would be really interesting!
Bravo, Glen!
I agree - the outside crunchie bits are the best!
My mamma used to make a similar dish for Sunday picnics at the beach when I was a kid. Served still hot as she'd make it early that morning.
Ciao 👋🏻
Btw nice camera work. Julie??
I love sausages, and honestly would love to see a series like that. My favorites are cajun boudins (noir and blanc, tho I am partial to the blanc) tho I also enjoy various polish kielbasas when I can get my hands on them.
Yes, please make videos about sausage making. I have always been curious about how lap cheong is made.
Yummers! I like to add in some sliced sauteed mushrooms, zucchini and red bell peppers. And I'd go for 2 sausages for that amount of pasta. I'm with you on the burnt/crispy bits.
Hey Glen, love your videos! Can't wait to make this one 😍 definitely excited about the dry age cabinet; would like to see a basic salami, maybe chorizo and sopresatta! Thank you for making meals that are tasty and easy, especially during such a stressful time when ingredients are limited!!
Yum! that all I have to say.
Glenn has secretly been my grandma all along
By the way sometimes in some regions we throw in a couple of hard boiled eggs, chopped in cubes and fried "polpette" instead of sausage. And the pasta usually is hand cracked ziti
PS yes I'm Italian
Polpette? Ziti? I don't understand. :p
I like my baked Pasta, with Spinach, ham, cremecheese/cotachcheese and/or gorgonzola.
Glen, you should try linguiça! It's a Portuguese sausage. Would love to see you try some Portuguese dishes, our cuisine usually doesn't get that much love and even then when it does it's always the same things. Still, i'd love to see your take on some Pasteis de Nata or Francesinha, which are probably the most well known. Or something new that is not that well known, i always love how well and how much importance you give to proper research :)
I really enjoy Tennessee Pride breakfast sausage in my tomato sauce pastas. It really brings a spicy flavor that compliments the tomatoes.
I’d love to see a video on making Portuguese Sausage. I ate some the other day that someone else had made, but I haven’t tried any recipes for it yet myself. Really interesting and mild flavor, very different from andouille or Italian.
I'm not big on baked pasta myself, but that looked delicious.
Sausage I'd like to see, Summer Sausage. It's a guilty pleasure comfort food.
sopressata!! actually all the sausages!
Would love to see a German Thuringer for the sausage series!
I really like to mix different types of garlic in my pasta. Especially wild garlic (Allium ursinum). Fresh wild garlic is amazingly flavourful. And can be found out in the wild all over Europe. Great stuff. If you live outside Europe, or there's no wild garlic in your area, you can purchase seeds or bulbs online and grow it yourself. It has beautiful white flowers in spring.
Here in Canada they are called Ramps - lots of us forage for them in Spring.
I'm not a huge meat person, so I am usually tossing in whatever kind of vegetables I have, never have ricotta or cottage cheese so put in a healthy amount of Greek yogurt. I leave the cheese off the top, bake covered and then add mozzarella at the end with a dash of garlic and salt, then broil. Pretty much any time I can finish something with mozz, garlic and salt I do it.
Dried sausage is lovely! One of my favourites is the one flavoured with cloves made in the north of the Netherlands - would that be one you'd look into making?
That sounds wonderful!
Thanks for this video, Glen. As always, you did a great job. A cured meat I'd love to see is Bresaola. I know it's not sausage, but... it's friggin delicious.
You should make bratwurst! Also thank you so much for your amazing content and videos! :)))
I like the two different acid ingredients in this dish and think that it is one of the keys to good cooking. Cesar Salad dressing is better if red wine vinegar and lemon juice is used. Salsa is better with white vinegar and lime juice is used.
Regarding sausage making... you might also cover how to hack together a sausage making fridge. I haven't done a lot of it, but I have one I've hacked together with an old refrigerator and cheap temperature/humidity controls. (I also use it in the spring with a heat source to raise queen bees.)
Baked Pasta is the best, especially with Browned Cheese. Sometimes I'll make a sauce or add sausage, but very often I just use a jar of Pasta sauce, some cooked pasta, and shredded Mozzarella on top. It's just so easy that way, almost as easy as Kraft Dinner, but far better, although it takes the better part of an hour to finish.
I make my own Italian sausage but I just smash it flat in a freezer bag, freeze, then vacuum seal in serving sizes.😊
Would really like to see you do croatian kulen sausage in that dry age machine. It js quite challenging to make but you will end up with big tasty flower-shaped sausage
I usually add some fresh spinach, mushrooms, and zucchini to our baked pastas. I will also sometimes blend a little bit of cream cheese with the ricotta to make it go further especially when I’m making stuffed shells, manicotti, or lasagna.
I love baked pasta. I like to chop up some broccoli rabe and put it in with the boiling pasta for the last minute or so and then mix it in with the whole pot of stuff. It is slightly bitter.
South Africa has great sausages, the boerewors, which you can do fresh and sun-dried (becoming Droëwors), usually made with beef and, of course, game. Portugal also has a nice selection of smoked sausages, like chouriço (similar to Spanish chorizo), morcela (made from blood) and alheira, which has a very interesting back story worth checking out.
In the Philippines they have lots of regional types of longanisa sausage. Interesting Asian twist to Spanish longaniza.
I want all your sausage GLEN!!
I recommend trying to make isterband, Swedish lard sausage. It's a very uniquely southern Swedish sausage that develops a tangy sour flavour as it ages.
To add to the other great sausage suggestions like Chorizo and Kielbasa, how about some French Andouille sausage, commonly used in Cajun cuisine? Then you'll have to do a Gumbo or Jambalaya recipe to use it in too!
I would love to see more beef or chicken sausages.
Or a sausages that usually uses pork, but made with another meat.
And see is that works.
Mutti is one of my favorite tomato products.
Cured sausage? Hell yes!
Mmmm. Sausage.
You said that you were interested in making sausages from all over the world and I think that Korean Blood Sausage, called Soondae would be good to try since it's pretty uncommon if you're unfamiliar with Korean food. It's pretty much intestines filled with blood, rice/vermicelli noodles, and some other spices. It has a particular flavor, and is often eaten with organs like heart or lung. You can also make a stew with it. I highly recommend if you're looking for a sausage from East Asia.
I saw one of those new sponsored ads on instagram for your teknic pans today! I thought it was pretty cool since I'd already heard about them from you. 😄
What no parsley? Love this and would have used a mix of different sausages such as spicy and mild Italian. I also would have probably added a modicum of red wine. None of my thoughts are criticisms just my take on your take. I am so glad I stumbled upon your site a while back. I never know how old the presentation are and just keep hoping they will continue. Thank you, Mike from South Carolina.
I've recently really been enjoying Merguez sausage from North Africa. Would love to soo you make them!
Great recipe love the detail. Do you use a bronze cut or a teflon cut pasta?
@glen & friends cooking Our pastas always have fire roasted tomatoes and fire roasted yellow or orange bell pepper, red onion, Shallot,celery and a diced granny Smith apple
If you could make a Scottish square sausage that would pretty cool
Jason Stewart I had to look that up. Sounds delicious!
Hungarian sausages please 😄 (dry (mild and spicy), baking,hurka(liver and liver+blood sausages))
Oooooh i’ll tell you what i put in my baked Rigatoni!!!!......pretty much the same as you, lol. You can use Bolognese sauce. Break up meatballs or sausage like you did. I use the ricotta in dollops instead of mixing it in. Its all the same though.
I think this looks like a much more efficiently prepared version of my inherited baked ziti recipe. The effort is highly reduced, but I don't suspect the final product suffers at all as a result. Bravo!
I would have only freaked out abput the grated cheese if you had indicated or implied they were interchangeable or equivalent. But that's not what you said and I am fully on board that sometimes it's a parmesan night, and sometimes a pecorino night.
How do you like your stainless steel pans you are using? They look very nice. I am on the hunt for a good brand right now to buy. Would you recommend these Glen ? What brand are they? By the way, this looks yummy.
I would like to see Portuguese Chouriço (Portuguese chorizo). It can really go on and in anything!!
Sausage series!!
MmmHmm!!
I'd love to see videos on homemade chorizo or Polish TV (snacking) kielbasa
Cannot wait to see what you come up with your dry aging. I would like to see some Spanish chorizo or dry aged salami, which there are probable hundreds of variations
My wife is russian and she brings some dried salami from the southern part of russia called (Evreiskaya). It would be amazing to see you try to make a similar hard dry salami.
I would love to see a french "saucisson sec" in these cured sausages series
fun fact: traditional pasta al forno or even pasticcio from southern italy will often use hard boiled eggs in the recipe. not my personal preference (not a fan of eggs in general) but everyone in my family raves about it so i figure it’s gotta be pretty good
Filipino Longnisa. The traditional sweet one and the garlicky Vigan and Lucban style.