Time to meat

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One of the advantages of associating with different cultures includes participating in practices carried down for centuries. In this case, it means preserving food for use when necessary or simply for celebration. We discovered that the humidity in southern Italy is high in the winter when this activity takes place. So, here in the NE USA, we raise the curing room humidity to achieve good results.

To fill sausage links takes some stuff Slow-cured in moist air it's not tough We always savor The paprika flavor Since pork salt and wine's not enough

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Karen Jones

Date: 2/28/2024 2:36:00 PM

Duke your limericks are quite enlightening thanks for sharing and you do a great job with the titles as well!

Duke Beaufort
Date: 2/29/2024 9:05:00 AM

I grimace at this one a bit. It has to rile vegetarians a little bit. I feel funny sometimes about the potential we have to be offensive without really trying. It's the nature of the beast!

Bill Baker

Date: 2/27/2024 5:38:00 PM

Thanks for sharing your cooking and baking knowledge through your limericks, Duke. I enjoyed reading several of them today. Bill

Duke Beaufort
Date: 2/28/2024 12:51:00 PM

You're very welcome sir! There is still plenty of opportunity to make mistakes, but we try to go over the biggest ones with a little laughter.

Andrea Dietrich

Date: 2/20/2024 9:48:00 PM

Great job. I really like this one. I will have to check Google about presidents day. I am surprised Asians and Latinos are not clamoring for THEIR own days

Duke Beaufort
Date: 2/21/2024 6:57:00 AM

Thanks Andrea. Food is usually a fairly safe topic! Holidays and identifying with them is a more highly charged matter as you suggest. I think in New York State, we do have schools close for Chinese New Year. It's just not a federal holiday (yet) LOL. Local governments have other holidays too.

Hilda Greenhough

Date: 2/15/2024 11:29:00 AM

This was both a cute poem and a handy Italian recipe. The photographs was an art study in relation to the placing of sausages throughout the room; however, truth be known, I never cared for sausage.

Duke Beaufort
Date: 2/16/2024 3:29:00 PM

Hilda, we have a mountain of prepared foods. It's convenient and gives us a lot more free time, but we've lost something as well. My wife and I were thinking that so many people are missing out. We try to do a lot of cooking from scratch...I make pies from scratch and will have to do a limerick and picture on that at some point. Machines don't make a good crust!

Hilda Greenhough
Date: 2/15/2024 6:09:00 PM

Evidently, you've improved sausage. The caraway seeds would definitely be a plus.

Duke Beaufort
Date: 2/15/2024 1:00:00 PM

Hilda, I never really liked it much until we started making our own. The taste of store bought sausage does not inspire us. We also use some caraway seeds since that enhances the flavor. It didn't rhyme though. The people doing this in the past did it together with neighbors and shared. They slaughtered their own pig as well. The good thing was that the pig had eaten the scraps for the year and there was no food garbage to discard.