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Nov. 26th, 2011 11:33 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerLast night's outing to Smuggler's Cove for the curvy upstairs neighbor's Significant Birthday was a lot of fun. The place is small but has great ambiance and many, many excellent rum drinks. The best I had was the Black Prince, but I'd happily return to try others. Herself got exceedingly giggly on cocktails.
Beforehand, Jean Guillaume and I made 11 pounds of finocchiona, a fennel salame. The test bit we fried up was very tasty and I can't wait for the rest to be ready. In three months, alas. The batch of lonza I sliced up from three months ago was just about perfect. Unfortunately the paprika-dusted batch I made at the same time doesn't taste much of paprika. And the coppa (lonza made with shoulder) was too salty, even though I went through the same process. I guess the shoulder holds salt more than loin...
Today is about doing more dishes and relaxing, though.
Beforehand, Jean Guillaume and I made 11 pounds of finocchiona, a fennel salame. The test bit we fried up was very tasty and I can't wait for the rest to be ready. In three months, alas. The batch of lonza I sliced up from three months ago was just about perfect. Unfortunately the paprika-dusted batch I made at the same time doesn't taste much of paprika. And the coppa (lonza made with shoulder) was too salty, even though I went through the same process. I guess the shoulder holds salt more than loin...
Today is about doing more dishes and relaxing, though.
