[beerocd]

The idea is to have a really hot side and start the meat there, then salt it and move it off to the less hot side salt it and leave it for a slow cook. , then when it is done stack it on the warming shelf above.  

Just salt?

Popdaddy says you need 3 layas of FLAVA. I'd link you to the thread but I'm not sure you're FUNKY enough.

[chumley]

Hey, thanks for the great information, Cap!  I am forwarding that on to my mother.

Interesting, we visited Stara Voda in 2002....we stayed in Kosice,the nearest city of any size, and searched for that dish,  We finally found it.....and my mom ended up smuggling a bunch of that sheeps cheese in her luggage back to the U.S.   

I did not know what that bacon was called.  Thanks again.

[chumley]

Rats.....looking around the internet, I was unable to locate that bryndza cheese.

This site says less than 300 lbs. of it is imported to the U.S. annually...

http://www.pitt.edu/~votruba/qsonhist/bryndza.html

Anyone know of a place that gets some of this in the U.S.?

[beerocd]

I had a pig out of a "la caja" box this weekend. It's a nice hands off type of cooking, and will still yield killer pig with crispy skin. I got recruited to help slice it all up for serving and well, let's just say I didn't eat much once it all got to the buffet. There was crispy skin, there was bark, there was extremely tender and juicy meat. Only way to improve on it would be to add smoke - which there is an attachment for so you can even cold smoke with it.

Yeah I know I suck - no pics. My hands were kinda greasy!

[tubercle]

Every time we cook a whole pig, we slice off chunks of the skin and deep fry them.

mmmmm...homemade pork skins.

[euge]

We made Panzanella for the first time this weekend with fresh bread dried in the toaster oven. Then I made it with a stale rock hard heel off a loaf that was at least a week old if not older. I prefer the latter.

No pics yet but I will be making this frequently from now on. Sorry birds. 

[capozzoli]

Hey Chumley, Ive been thinking of this too. We usually get a hipment of Brynza in the inlaws luggage once a year. Maybe next time I can save you a chunk.

I have been thinking of this combination of cheeses as a substitute: Soft unripened goats cheese, Soft farmers cheese or potted cheese (whatever they call that where you live) and grated peccorino romano. Im not sure how much of each to use but I am sure that there is a reasonable likeness in that mixture.

Now you just have to find slanina or nice smoked slab bacon.

[beerocd]

So how is this cheese different than a young block of feta? I can google with the best of them - but no one compares the tastes. The way it spreads on bread reminds me of "kajmak" \kai-mock\ which we usually equate to butter but I guess it is more of a soft cheese spread. A really good fake of it is to whip up a stick of butter and a block of cream cheese and add a little salt.

[capozzoli]

Its soft, kinda a little crumbly. Hint of gameness from the sheeps milk but mild, a little salty, very creamy. Good melting and emulsification qualities. Good stuff.

I found it, its a little pricey too, especially with shipping. Dont recognize this brand though.

http://www.slovczechvar.com/?page=20&category=1&subcategory=62

[beerocd]

Chicago, FTW!

[capozzoli]

not saying that is one of them, but i have tried a lot of brydza cheese that just wasnt it. There is a Polish one that is very different in flavor, There isa Russian one that is completely different. and the Romanian one is like parm cheese.

Im not even sure the one I posted is the real thing.

[beerocd]

Ah well, I get a point for effort. Guess depending on where you are from and what you were raised on this may be "the real thing". Like I just can not do farmer's cheese (domestic feta) - invokes gag reflex. And yet other people are just fine with it.

[chumley]

Thanks for the link, Cap!  I think i will order some of this, just to say I tried it once.  And I will order some of that slanina bacon, too.

[nicneufeld]

As I posted in the martini thread:


Slanina, brown goat cheese, and olives, pickled in vermouth and Beefeaters!  The pizza in the background was one of my usual pizzas except using Albanian beef sudzuk sausage, which has similarities to true pepperoni (not the fake mass manufactured stuff).  Topped with olives and with some Macedonian ajvar and diced jalapenos mixed into the pizza sauce.

[beerocd]

$15 martini
$50 pizza

nice...