Cathy2 wrote:Gary went to a BBQ buddy's home last year where they served 9-year-old ham sliced thin and raw. From all accounts it was very delicious.
LAZ wrote:Cathy2 wrote:Gary went to a BBQ buddy's home last year where they served 9-year-old ham sliced thin and raw. From all accounts it was very delicious.
Well, serving it raw would certainly save any depredations I could make on it through ham-handed Yankee cookery, but how did they get a knife into it? Mine, like the one in the article linked, is so hard it thunks.
ronnie_suburban wrote:Chainsaw?
Gary, do you know anything of how the ham was prepped for serving? From your photo, it looks as if it had been de-boned and the rind removed. Was it soaked or anything?G Wiv wrote:No chainsaw needed, but we did use a thin very sharp knife. Dan Gill, one of the more talented culinary minded people of my acquaintance, raised the pig, cured the ham and took the first bite of the 10-year old "Heart of the Ham" aka Virginia Prosciutto. It was an experience intense enough that even now I can conjure up the taste.
Good, because otherwise I was thinking about bringing my famous bacon-wrapped bacon.figmolly wrote:We're both game for the country ham.
Giovanna wrote:altho, looking at the list, does anybody think it would be good for me to bring something healthy like carrot sticks or fresh fruit?]
Giovanna
ChgoMike wrote:happy_stomach wrote:*Maybe a solution for this would be to make Luther burger sliders? Then of course mini donuts would have to be constructed, and I don't know how bacon pieces would fare at that scale, but that way the donut would only be compressed once and would be fresh for each bite?
I think this is an interesting idea for a cocktail party. A long-ish toothpick with a donut hole, a meatball and a small piece of bacon. A Lutherette? A Lutherito?
Anyhow, nice seeing all. The boys lurved their hotdogs, fries, and the company. Oh, and so did I.
Giovanna wrote:altho, looking at the list, does anybody think it would be good for me to bring something healthy like carrot sticks or fresh fruit?
LAZ wrote:Gary, do you know anything of how the ham was prepped for serving? From your photo, it looks as if it had been de-boned and the rind removed. Was it soaked or anything?
Cookie Monster wrote:I will be attending, with either a berry and peach cobbler or some pierogi am still undecided.
justjoan wrote:since vegetables seem underrepresented, i 'll make my version of marcella hazan's panzanella salad (bread salad). i'll post the recipe after i make it so that it reflects exactly what i did. justjoan
justjoan wrote:the local farmer's markets should have some by next week, don't you think? otherwise cherry and grape tomatoes will have to substitute. they are safe. jj
Kennyz wrote:a terrific sorrel ice cream on the dessert menu. I'll try to recreate it this week, using Green Acres Farm sorrel. I'll post the recipe next week.