Chef Jim Posted September 15, 2010 Author Share Posted September 15, 2010 Normally, or should I say, back when we made a lot of sausage, we'd buy a whole butt and grind it ourselves. That's really the only way to fly, IMO. I'll make mine from pregrind in a pinch, if it's just a bit of sausage to use in a recipe, though. As for the red pepper, well I usually made several different levels/styles. The hottest was pretty hot, though, as that's the one I like. It is what I was brought up on. I can taste through very hot, unlike most people (or so I'm told). I can't taste anything through overly salted, though. Well if you can your sense of taste is not human. Overly spicy foods actually deaden your ability to taste so you may be able to taste "through" the spice, the high spice will actually reduce your ability to taste the more suble flavors or even certain not so subtle flavors. And when you're talking about a cured sausage the subtlety of some of the flavors is what makes the differences between them (sweet, sour, spice, herbs, etc.) In my mind some of the best dry cured sausages have no red pepper in them at all. Link to comment Share on other sites More sharing options...
The Dean Posted September 15, 2010 Share Posted September 15, 2010 Well if you can your sense of taste is not human. Or simply different than "average". Individual differences in how various substances impact the senses is a very real phenomenon. I can get to a level where the heat blocks the flavor, but that level is far higher for me than for most other people, it seems. One purported explanation by some is, certain people have the ability to taste at a far greater intensity than others. Often, these people seem finicky/don't like many foods. It is possible the spice deadens a bit of that sense, leaving the taster to more moderated experience of the other flavors. I'm not sure I buy that explanation, as supertasters tend to experience hot at a higher intensity, as well. Irrespective of the explanation or mechanism, I taste the basil, garlic, fish sauce and various Thai spices in my grapow, even though I have it prepared at a ridiculously hot level. Link to comment Share on other sites More sharing options...
Chef Jim Posted September 26, 2010 Author Share Posted September 26, 2010 So Primal was yesterday and all I can say is that I can now die and go to heaven. It was by far the coolest (actually very hot. Nearly 100 degrees with open fires burning) food/wine experiences I've ever had. Here's a link to the pictures if you're on facebook. MEAT!! Link to comment Share on other sites More sharing options...
The Dean Posted September 26, 2010 Share Posted September 26, 2010 So Primal was yesterday and all I can say is that I can now die and go to heaven. It was by far the coolest (actually very hot. Nearly 100 degrees with open fires burning) food/wine experiences I've ever had. Here's a link to the pictures if you're on facebook. MEAT!! WOW! Link to comment Share on other sites More sharing options...
Chef Jim Posted September 26, 2010 Author Share Posted September 26, 2010 WOW! The pictures just don't do the day justice. It was almost sensory overload with the cooking smells, the smoke, the sun, the food, the free flowing wine, the people watching. One of those days you just don't want to end. Link to comment Share on other sites More sharing options...
LeviF Posted September 26, 2010 Share Posted September 26, 2010 The pictures just don't do the day justice. It was almost sensory overload with the cooking smells, the smoke, the sun, the food, the free flowing wine, the people watching. One of those days you just don't want to end. Looks (and sounds) amazing. Link to comment Share on other sites More sharing options...
Booster4324 Posted September 26, 2010 Share Posted September 26, 2010 Looks (and sounds) amazing. +1 Glad you had a good time Chef. Is that offer for a care package with venison still open? My boss is a big hunter and should bring in some soon. Link to comment Share on other sites More sharing options...
Chef Jim Posted September 26, 2010 Author Share Posted September 26, 2010 +1 Glad you had a good time Chef. Is that offer for a care package with venison still open? My boss is a big hunter and should bring in some soon. Absolutely! I have a few friends that have offered so check in when he gets some. I don't want to be overwhelmed. Link to comment Share on other sites More sharing options...
Booster4324 Posted September 26, 2010 Share Posted September 26, 2010 (edited) Absolutely! I have a few friends that have offered so check in when he gets some. I don't want to be overwhelmed. Will check with him tomorrow. He usually goes hunting around this time of year. Thanks, I assume you won't !@#$ with my food. Edited September 26, 2010 by Booster4324 Link to comment Share on other sites More sharing options...
Chef Jim Posted September 26, 2010 Author Share Posted September 26, 2010 Will check with him tomorrow. He usually goes hunting around this time of year. Thanks, I assume you won't !@#$ with my food. Come on man, I'm a professional. I'd never do that. Link to comment Share on other sites More sharing options...
Booster4324 Posted September 26, 2010 Share Posted September 26, 2010 Come on man, I'm a professional. I'd never do that. I would trust you, just going to let my ex-wife eat some first... Link to comment Share on other sites More sharing options...
Chef Jim Posted September 26, 2010 Author Share Posted September 26, 2010 I would trust you, just going to let my ex-wife eat some first... Is she a redhead? Link to comment Share on other sites More sharing options...
Jim in Anchorage Posted September 27, 2010 Share Posted September 27, 2010 So Primal was yesterday and all I can say is that I can now die and go to heaven. It was by far the coolest (actually very hot. Nearly 100 degrees with open fires burning) food/wine experiences I've ever had. Here's a link to the pictures if you're on facebook. MEAT!! Goat head soup? Link to comment Share on other sites More sharing options...
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