tag:blogger.com,1999:blog-12910213.post2449673755479786089..comments2023-10-06T09:46:43.997+01:00Comments on Joanna's Food: Petit salé aux lentillesJoannahttp://www.blogger.com/profile/06790888857849562408noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-12910213.post-42039726087478385632010-04-02T17:22:39.449+01:002010-04-02T17:22:39.449+01:00Thank you so much for posting this ... I must try ...Thank you so much for posting this ... I must try it one day soon. We can't get sodium nitrate here any more, but it doesn't matter if the finished result isn't pink<br /><br />JoannaJoannahttps://www.blogger.com/profile/06790888857849562408noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-88479682273895713512010-01-02T04:52:30.956+00:002010-01-02T04:52:30.956+00:00Here is a classic 'charcutier' recipe for ...Here is a classic 'charcutier' recipe for petit salé.<br />Make a stock for 2.5L brine w/<br />1/2 head of garlic (not peeled)<br />1/4 table spoon grated nutmeg<br />1 clove<br />1 table spoon sugar<br />1/2 table spoon pepper<br />Boil all the above w/ 2.5L water. Cool and filter. Mix in 100g sodium nitrite (pink salt).<br />Soak meat for 4 days in refrigerator. Wash the meat under cold water and pat dry, et voilà.<br />Pork cut that can be used: Boston shoulder, belly, shank ends.<br />Sodium nitrite will keep the meat pink. 4 hours is very short for a petit salé...froggionoreply@blogger.comtag:blogger.com,1999:blog-12910213.post-2728208558602264772008-05-19T18:15:00.000+01:002008-05-19T18:15:00.000+01:00I remember it well Joanna, great episode and recip...I remember it well Joanna, great episode and recipe. And thanks for the link to Kate's site, i didn;t know she had one.<BR/><BR/>Cheers<BR/>DavidDavid Hallhttps://www.blogger.com/profile/15151266175667351992noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-10065015789864798162008-05-18T22:53:00.000+01:002008-05-18T22:53:00.000+01:00Um, just realised that my comment didn't work quit...Um, just realised that my comment didn't work quite as intended. If you can't quite figure out the list of html codes I linked to, please drop me an email!Alexhttps://www.blogger.com/profile/05142532489312482031noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-88118934697226689552008-05-18T22:52:00.000+01:002008-05-18T22:52:00.000+01:00As far as the accent goes ... you need to use raw ...As far as the accent goes ... you need to use raw html ... so for e-acute ... é.<BR/><BR/>For a full list, check <A HREF="http://www.andymurd.uk6.net/html/chars.shtml" REL="nofollow">here</A>!Alexhttps://www.blogger.com/profile/05142532489312482031noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-8339716460365098722008-05-18T22:04:00.000+01:002008-05-18T22:04:00.000+01:00I recently caught an episode of Rick Stein (in Sp...I recently caught an episode of Rick Stein (in Spain) and I like his approach to searching for authentic dishes and cooking with the locals.Peter Mhttps://www.blogger.com/profile/01907758539058786065noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-67871153734562486302008-05-18T21:38:00.000+01:002008-05-18T21:38:00.000+01:00mmm delicious. I am fond of belly pork, though th...mmm delicious. I am fond of belly pork, though the girls prefer me to make it sweet and sticky like spare ribs. This sounds much more up my street.Anonymousnoreply@blogger.com