I'm not sure why I haven't ranged much beyond Italy with fermented sausages, but I think wrapping up a textbook that includes China and Mexico put the idea in my head. So here you see some handsome chorizo. (Although I admit, it will probably end up more Spanish, hard and dry rather than fresh - but does include ancho chilies and cumin.) And if you can see, just behind it is lap cheung. Why not? Soy, rice wine, ginger, garlic, sesame oil. I'm not sure what those are to the left. Oh, dried porcini salami. Would help if I labelled things. But here's the real dilemma, if they're really good, do I put them in the textbook or save them for the next cookbook?
6 comments:
Well, it's probably not allowable, but you could put it in the cookbook, and then reference the cookbook in the textbook (As stated in the invaluable reference by K. Albala and...)...I mean, you could probably hunt up the authors for permission to reprint.
Of course that would mean the cookbook would have to be published before the textbook.
You know, a little overlap was unavoidable. But since the wording is completely different, and the purpose, I don't think it will matter too much. The cookbook has stories and such, the textbook just instruction. Thankfull the latter is now DONE! As of two minutes ago.
How long do you hang the chorizo?? I ate mine day after I made it and it was good, but I love the chewy variety... and am FASCINATED by that lap cheung... sounds amazing!!!
Oh, I'm thinking at least 2 months. We're going for fermentation here, not a fresh Mexican chorizo.
But because the wording is entirely different, and also the purpose, I don't believe it will make a difference as well much.
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