Need some help
In February of this year I tried an experiment. I was going to try to make my own Prosciutto. So I have been hanging the ham in the basement for the last 8 months. When I went to check on it the other day I saw there was mold growth on it. Am I screwed? Should I just throw it away or can the mold be cut off? Anyone out there able to answer this question?
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Prosciutto
Dave, I know you posted this quite some time ago but I'm riding the jamon Iberico de bellota wave right now and just gained some insight into the age curing process. Your biggest issue is your geographic region. I believe you live in the upper-Midwest. The humidity is much too high ESPECIALLY in a basement that holds moisture even when it's dry outside. If one lived in Arizona or New Mexico, one could hang the meat in a shed or something and get wonderfull results. Many areas of Spain have the same issue and can't dry age meats.
Fish Roe
I am trying to find a recipe for fish roe. I fish frequently and have some walleye eggs that I would like to try but I have no idea how to cook them. Any suggestions would be appreciated
brad
Oh roe is me.
I'm originally from the Deep South and there's one thing that works with anything...
...Fry it! Batter it, bread it, or just flour it up and throw it in a generous amount of olive oil.
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thanks
carsten