Liveblog Charcutepalooza: A Bumpin', Grindin', Sausage-Makin' Demo
Welcome to the BlogHer Food '11 liveblog of the Charcutepalooza: A Bumpin', Grindin', Sausage-Makin' Demo. Your hosts are Kim Foster, Cathy Barrow and Sean Timberlake
Sean - Welcome everyone. When Cathy and Kim started tweeting about doing a monthly charcuterie challenges I thought that was awesome.
Kim - When Michael Ruhlman's Charcuterie book came out I opened it, freaked out and put it back on the shelf.
Cathy - It was a Sunday morning twitter conversation. Kim said it's cold enough in my basement to cure meat and that's how it started. We just put out our latest challenge -- sausage making. We want all of you to participate.
We are making three different kinds of sausages. Learning to taste and develop your personal flavouring. It helps to know what you like. I made Michael's and now I'm playing and making my own. If you learn how to grind your own meat you can make any kind of sausage.
Sean demonstrates the sausage grinder attachment to the kitchenaid. The different parts, how to assemble. Talks about what the parts do.
The audience goes up to the cooking stations at the front of the room for live, interactive demonstrations on how to make Mexican chorizo, Italian and country sausage. With three demonstrations going on at once it wasn't possible to liveblog them.