Sky Full of Bacon


Piccalilli Tasting and Other Notes

I’m deep in editing, Christmas shopping, and general confusion, so here are some quick notes about stuff that might interest somebody.

1) I tried the Piccalilli (see here and here) at Thanksgiving dinner (we went to a friend’s house and I made the country ham in crust that I made some months back).  Verdict: pretty close, but a little more red pepper taste than my grandmother would have put in it; I suspect she used especially flavorless 1960s/1970s green bell peppers.  And frankly, even though I felt like I dumped in enough sugar to float Shirley Temple, maybe it could use a little more sugar to match hers perfectly.  Still, it’s both good, and 87% close to my memories, and every ham sandwich I’ve made with it has satisfied me immensely.

2) The coppa, after absorbing its various salts and spices for three weeks, is now hanging at a weight of 1105 grams.  And speaking of home charcuterie…

3) Some of the home charcuterie makers I mentioned in this 7 Links of Terror are featured at greater length in Mike Sula’s Reader piece on illicit charcuterie, which you should definitely read. Note the comments— one from Chef John Bubala and another from Laurence Mate, one of the people I linked to (who also commented here).  Also note that we both saw it in terms of “Vive la resistance!”

4) So Helen Rosner of MenuGrubPagesStreet made macarons in the process of reviewing a macaron book. I said they looked like hamburgers and the folks at A Hamburger Today should make a macaronburger.  Helen got right on it… and it looks great! And will probably turn up at some bakery almost instantaneously!

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3 Responses to “Piccalilli Tasting and Other Notes”

  1. Matthew Says:

    Am I making this up or did you change the picture on this page?

  2. Michael Gebert Says:

    I did. Originally I repeated the picture of the piccalilli in the jar, then I decided I should go snap a shot of it on something. Then I ate it!

  3. Matthew Says:

    Definite upgrade! That piccalilli looks really good on ham. The shots in the jar left it ambiguous.

    Speaking of spreads on meat, I stopped by this little Polish deli this evening and the lady who owns it started making me sample all the different meats. The last one she gave me was a slice of very high quality headcheese (one of the best I’ve had) with a beet and horseradish relish on top. It was so good, and completely unexpected.