tag:blogger.com,1999:blog-3155175368056651983.post8088430851417434148..comments2024-03-19T17:05:39.587-04:00Comments on THE sausage debauchery: Mosefund Soppressata di Calabriascotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3155175368056651983.post-31322353975126382632017-01-21T08:33:09.876-05:002017-01-21T08:33:09.876-05:00I can confirm that hot pepper paste is used in cal...I can confirm that hot pepper paste is used in calabria for soppressata.. different families make it different ways.. some only use powders...some only paste.. depending on taste.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-4644517005833829652014-09-18T13:46:27.642-04:002014-09-18T13:46:27.642-04:00can we get a recipe?can we get a recipe?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-86144956156351944292012-02-07T00:09:21.596-05:002012-02-07T00:09:21.596-05:00Ken, it's a better safe than sorry scenario. ...Ken, it's a better safe than sorry scenario. I think the only time the starter will impart any real flavor(negative or otherwise) is when it's been fed too much dextrose and/or fermented at too high a temperature.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-15043270256729023392012-02-04T22:52:30.773-05:002012-02-04T22:52:30.773-05:00Signor, You are absolutely right on with the hog m...Signor, You are absolutely right on with the hog middles. But why are you bothering with the starter? There's enough lacobacilli around to get it going on its own, if you let it cure for two or three months. I think the less you mess, the cleaner the flavor in the end. KenKen Albalahttps://www.blogger.com/profile/16379852662105383295noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-27805667568486866552012-01-22T17:37:12.983-05:002012-01-22T17:37:12.983-05:00You are finally back.You are finally back.Gurkanhttps://www.blogger.com/profile/03847164203217639449noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-40673051952652407382012-01-22T09:52:56.727-05:002012-01-22T09:52:56.727-05:00They look amazing...What percentage of meat was th...They look amazing...What percentage of meat was the crema? My family never did that but I'd like to give it a go!Frankiemhttp://slowfoodbestfood.blogspot.comnoreply@blogger.com