tag:blogger.com,1999:blog-2811678842283038962.post1452027619160731049..comments2024-03-18T07:33:37.029+00:00Comments on Gastrolad: Pimp my Cooking. No. 1 - Salsa VerdeTomhttp://www.blogger.com/profile/00737695294811998117noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2811678842283038962.post-26339585123117103662011-09-08T23:33:05.366+01:002011-09-08T23:33:05.366+01:00Alas I haven't really made my own sausages, un...Alas I haven't really made my own sausages, unless you count the times when was I working in a butcher / deli and cranked the handle of the sausage making machine while the butcher did the complicated stuff at the other end! Bacon is the limit of my charcuterie experiences at the moment - I have meant to try air drying a ham for years though, just never got round to it.<br /><br />Funnily enough I had a dish of Cotechino and Lentils at Bocca di Lupo a while ago - it was delicious, so maybe I should have a crack myself.Tom@GastroLadhttp://gastrolad.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-2811678842283038962.post-22475458056519987562011-09-08T21:36:18.684+01:002011-09-08T21:36:18.684+01:00'Pimp my cooking' is a great idea... I'...'Pimp my cooking' is a great idea... I've noticed quite a few cookbooks now include suggestions for sauces that can be used in a number of ways, or recipes including leftovers from a larger main dish. Looking forward to reading the next post!<br /><br />ps thinking of italian sausages (I am now!)have you ever made your own? I got the Bocca di Lupo cook book recently which has a whole chapter on it, but haven't been brave enough to give them a try yet!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2811678842283038962.post-65451378257757327712011-09-08T13:39:10.349+01:002011-09-08T13:39:10.349+01:00Interesting and very useful to see how to make a n...Interesting and very useful to see how to make a number of different meals from a simple base. More ideas please.Head Gardenernoreply@blogger.com