Charcuterie is exclusively prepared cured meats, nothing else. Calling this antipasti board charcuterie usually comes from people that get recipes from places like Pinterest, and not actual chefs.
Ya know, I don’t normally do this kind of “gotcha” thing, and hope you take it in the spirit of kind hearted joshing that it’s intended.
It helps, when pulling a Confidently incorrect summons, to be correct about what you’re accusing the person to be incorrect about.
And yeah, people that have no idea of the etymology of charcuterie might have created a usage of the word that’s both inaccurate, but still acceptable because enough people are using the word that way. This happens a lot in living languages. Well, except the ones that have the life beat out of them by some kind of repository of what is and isn’t allowed.
Which is still cool, because the word may be French in origin, and thus regulated in France, it is a borrowed word in English. It is inevitable that the word gain usages in English beyond what was originally there. I would argue that it has been in use long enough to have developed such. However, I would also argue that an anti-pasto plate is also sufficiently developed and used in English that the use of it for the pictured “porn” is not only at least equally correct, that it is also a better choice to describe the picture because more people are likely to know what anti-pasto is as a term than are likely to know what charcuterie means in any sense.
In other words, we’ve has anti-pasto as a term in English way longer than charcuterie. Well, at least better in the US; I don’t doubt that Canadians may have had exposure to the French term first, though I don’t know that as a fact. But, even here in the middle of bumfuck nowhere, deep in the southern mountains, I knew what anti-pasto was back in the eighties. I never heard of charcuterie until maybe five years ago, despite there being French descended families in our area.
And, yeah, that anecdote isn’t some kind of rigorous proof or anything, but it’s a general example of what I’m talking about re: language drift and borrowed terms.
Yes it’s normal, but it’s not that much sauce. The sauce is on top, and the cheese and meat are below. What you’re seeing is only the top layer of sauce, hiding the deliciously gooey and savoury layers below.
The oven was still cooling down when I used the range to cook dinner. I think just the changes in temperature caused it to crack. Of course, it was out of production but there was new old stock glass for like $400. New oven was ~$600 so I just bit the bullet, I hated all the appliances the house came with, anyways.
I’ve made paneer before for Indian dishes but never thought to make mozzarella. I’ll look into it! It seemed like some pretty great mozzarella from what little I know, but I might as well try my hand at making my own.
A couple of drops of chili oil atop this and I’d house it. Well done on the egg, it’s the worst when a ramen place puts a hard boiled egg in there instead of a jammy one. Job well done!
Ok, here goes…this was just typed up from memory, so i may need to edit tmw when my brain isnt mush, but everything seem in order Edit: Damn formatting. I’ll try to fix that tmw
Red Beans Recipe
1.5lbs dried red beans 10-12z Andouille 1 smoked Ham Hock Avocado Oil 2 Medium onions (diced) 2-3 Large Celery Ribs (diced) 1 Large Green Pepper 1 Jalapeno (diced) or small can of diced green chilies 1-2T Tomato paste Salt & Pepper “Creole” seasoning (Slap your Mamma & Tony C’s Creole) 12z Rich Ham Turkey Stock (see stock recipe) 32z Veggie Broth (prob will not use all 32z) 3 Bay leaves rubbed Sage OPTIONAL (not a deal breaker if i don’t have, but recommended) 0.5c Fresh Parsley (chopped) 2-3 Green Onions (chopped)
Soak Beans overnight, rinse, drain, set aside. Large, heavy pot (i like enamel castiron), brown Andouille & Ham Hock in some Avocado oil. Only a little browning, remove into a covered bowl & set aside. In the same pot as before, saute onions until becoming translucent. Remember to keep scraping the fond into trinity as you go. Add garlic, saute just enough to become aromatic. Add celery & peppers, continue saute until all is soft. Add Salt(very sparingly, i don’t add any anymore), Pepper(several twists), Creole (many liberal shakes) seasoning Add tomato paste, continue to stir until the mixture starts sticking to the pot. Note: keep the seasoning light until the last 15 mins, as flavors concentrate and develop over time Add back the meat, stir. Add Beans, Stock, Bay Leaves, Sage(couple shakes) and just enough Veggie Broth to barely cover the beans. Stir and bring to a boil. Reduce to “burbl’n” state covered. Cook until Beans are soft (2-3 hours). Add more broth if needed. About a half hour before the beans are done (always a guess), add the Parsley & some Green Onions. This is when i’ll start to taste & adjust seasonings. I finish by giving the beans a couple mashes with a potato masher.
Rich Ham Turkey Stock 2-3lbs Turkey Tails OR Turkey Necks 2-3lbs Smoked Ham Hock OR Trotters (Note: i aim for about 5lbs meat total) 5-7 Large Carrots 5-7 Large Celery Stalks 2 Large Onions 12oz Fresh Mushrooms (Cremini, Baby bella…) 1 whole Garlic head Plus saved Kitchen Scraps (Keep a tupperware in the freezer) Rinse and cut veggies in half, no need to peel or dehusk. Everybody goes in an extra large pot, covered with cold water. Slowly bring to a boil (normally takes me about an hour to get there) and lower to a simmer for 4-7 hours. Should stir with ease by the end. Strain through fine cheesecloth, cool, and frig overnight. Skim of the fat, and the rest is a jelly thick stock.
Potato Salad Recipe 2.5lbs potatoes 1c Kewpie or Mayo 2T Pickle Relish 2T Yellow mustard (sometimes i’ll add some stone ground too) 1/3c Pickle juice 1/2t Paprika 2 Hard boiled Eggs (chopped) 1-2 Celery ribs (sliced) 3-4 Green onions (sliced) 1/4c fresh chopped dill Salt and pepper Smoked Paprika Cayenne
Cut the Potatoes into quarters and put in a large pot. Fill with Cold water and bring to a boil. Add some salt and cook the Potatoes until barely tender. Meanwhile, mix the Pickle Relish, Mustard, Pickle Juice, Paprika, and Cayenne. Stir until smooth. Drain Potatoes, and while still hot, add the Relish/Mustard mix and stir to combine. Break the Potatoes into slightly smaller pieces while doing this. Then add the Eggs, Celery, Green Onions, Dill, and Mayo. Stir to combine. Salt and pepper to taste. Top with some Dill and Smoked Paprika. Cover the Potato Salad and refrigerate overnight.
Have to say, making beer beef stew is a very old Scottish tradition, and Guinness is definitely one of the worst beers you could use. It’s a stout and too heavy with the beef. An IPA works perfectly though!
Edit - also, modern Scottish trick - add a splash of dry red wine too!
This recipe not only calls for Guinness, but also chocolate and espresso! I almost want to make it, but I’m scared it’s gonna cost like $50 and not taste good.
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