u/TheRemedyKitchen

I was asked to make a round of canapés for my friend's wedding reception last night and this is what I came up with. The debrecziner are a Hungarian cured and smoked sausage. Heavy on the paprika with caraway and mustard seed, garlic, black pepper, and marjoram. The baguettes are a Jewish style rye. Both of those components were made by me. Then there's some stone ground mustard and the sauerkraut. These went fast!

Got into salami making last year and these are my first two attempts. Super happy with the results! Genoa is a mild salami with garlic and black peppercorns. Kulen is a little spicy, heavy on the paprika, and has some red wine in it

I made the Genoa late last year and the kulen this year. They're my first attempts at making a dry cured product and I'm super happy with the results! I feel like I should have let the kulen dry more, but I needed to pull one of them for this weekend. These will be added to a massive charcuterie board with over 25 meats and cheeses.

Debrecziner are the traditional sausage in my family. It's a Hungarian sausage heavy on paprika with caraway and mustard seed, garlic, and marjoram. Most of the time we grill them up and serve them sliced on plates with mustards(plus ketchup and barbecue sauce for the kids) and we hang around catching up with all the relatives before the main meal. They also go into dishes like sauerkraut soup and lescó. Usually they're just done in links but this time I thought I might play around with some other sizes just for fun. I doubt ll do the big coils again, but the longer links and C links are really nice. That big ol chub is the stuff left over when I ran out of casings

Debrecziner are the traditional sausage in my family. It's a Hungarian sausage heavy on paprika with caraway and mustard seed, garlic, and marjoram. Most of the time we grill them up and serve them sliced on plates with mustards(plus ketchup and barbecue sauce for the kids) and we hang around catching up with all the relatives before the main meal. They also go into dishes like sauerkraut soup and lescó. Usually they're just done in links but this time I thought I might play around with some other sizes just for fun. I doubt ll do the big coils again, but the longer links and C links are really nice. That big ol chub is the stuff left over when I ran out of casings

When Lego made the pigeon available on pick a brick, I bought a bag of 25 of them. Now I hide one in every set I build. This time it's the AT-ST (75417)

I used a recipe from Two Guys And A Cooler with two adjustments. First I doubled the amount of paprika. I wanted a really strong paprika flavour for this one. Honestly, I feel like I could have added more. Second, and this was unintentional, I didn't use a binder. Just straight up forgot! I pulled the smaller of the two last night and cut into it. It was sitting at around 35% weight loss. Texture was good, though I want the other one to go super dry. Flavour is on point except for feeling like I could add even more paprika. Nice little late warmth from the hot paprika. I won't push the heat any further just to keep it accessible to more people. I've got it vacuum sealed now in the fridge until my friend's wedding on the 17th, but I'm wondering if any of you more experienced folks have any tips for further drying a salami that's been cut into

I know it seems super basic and pedestrian, but hear me out. My wife was not raised with any sort of encouragement to cook. Her mom was the type to chase people out of the kitchen when she was cooking. As such, my wife has very little confidence in the kitchen, especially when I'm a chef. But this morning she surprised me by making me breakfast while I was doing some cleaning. I was so touched by the gesture that I teared up! It ain't fancy, but when I tell you it was the best breakfast I've had in a while I mean it! Just wanted to share

Grew the radishes, made the cultured butter, baked the baguette

Used bone broth instead of water. Pork shoulder chashu, stir fried bean sprouts, egg marinated in shoyu, mirin, ginger