Comments on: Saucisson Sec d’Orignal http://www.kevinkossowan.com/saucisson-sec-dorignal/ From the cellar, wild, garden, local farm Mon, 29 Apr 2013 20:18:44 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Kevin Kossowan’s Wild Game Tasting and Cooking Demonstration: A Taste Tripping Cooking Class (an Edmonton Cooking School) | A Canadian Foodie http://www.kevinkossowan.com/saucisson-sec-dorignal/#comment-6351 Kevin Kossowan’s Wild Game Tasting and Cooking Demonstration: A Taste Tripping Cooking Class (an Edmonton Cooking School) | A Canadian Foodie Sun, 13 Mar 2011 22:33:08 +0000 http://www.kevinkossowan.com/?p=3289#comment-6351 [...] bresi is a dried cured calf moose. The calf moose saucisson sec is   The elk jerky jjdd  The pork saucisson sec is  The St. Maure is one of the cheeses from Smoky Valley Goat Cheese that Kevin has aged in his [...]

]]> By: Kevin Kossowan http://www.kevinkossowan.com/saucisson-sec-dorignal/#comment-4305 Kevin Kossowan Tue, 04 Jan 2011 22:30:16 +0000 http://www.kevinkossowan.com/?p=3289#comment-4305 Daniel – always great to hear from you! Glad you have my back on the standard game sausage ‘ick’. It doesn’t have to be that way.

]]> By: Daniel http://www.kevinkossowan.com/saucisson-sec-dorignal/#comment-4285 Daniel Tue, 04 Jan 2011 04:34:59 +0000 http://www.kevinkossowan.com/?p=3289#comment-4285 I totally hear you on the game sausages, i usually decline tasting because the spices (powders) whatever they put in there leaves me with a lingering acidic aftertaste. I find myself tasting it for hours. Yuck.

]]> By: Kevin Kossowan http://www.kevinkossowan.com/saucisson-sec-dorignal/#comment-4181 Kevin Kossowan Fri, 31 Dec 2010 14:15:13 +0000 http://www.kevinkossowan.com/?p=3289#comment-4181 Cheryl – I have heard of it! Cool project. I’ll definitely keep an eye on it and will opt in on the items I’m familiar with if I can.
And thanks re: the CFBA finalist spots – I had no idea!!! Congrats to you too!

]]> By: Cheryl Arkison http://www.kevinkossowan.com/saucisson-sec-dorignal/#comment-4146 Cheryl Arkison Thu, 30 Dec 2010 21:30:13 +0000 http://www.kevinkossowan.com/?p=3289#comment-4146 Kevin, have you heard about Charcuapalooza? A friend in NYC has started it and its getting some major news play. http://www.mrswheelbarrow.com/2010/12/charcutepalooza-lets-make-meat/

PS Congrats on the Food Blog Awards finalist spots. Well deserved.

]]> By: On Building an Urban Cellar « Kevin Kossowan http://www.kevinkossowan.com/saucisson-sec-dorignal/#comment-4143 On Building an Urban Cellar « Kevin Kossowan Thu, 30 Dec 2010 20:17:46 +0000 http://www.kevinkossowan.com/?p=3289#comment-4143 [...] cellar. Although originally intended exclusively for wine, it is now sharing half the space with dry cured meats and cheese aging setups – two items that I discovered happily enjoy similar environments. [...]

]]> By: Kevin http://www.kevinkossowan.com/saucisson-sec-dorignal/#comment-4037 Kevin Tue, 28 Dec 2010 03:23:39 +0000 http://www.kevinkossowan.com/?p=3289#comment-4037 Allan – Yep. Went with the usual amount of back fat, and that’s it for fat. You’ve seen moose shoulder. 100% lean.

I know. Dry cured moose sausage it is. I find it funny that I’m using french terms, as everyone else seems to be using Italian – and I’m using french for the very reason that it bothers me that people call them Italian names. ;)

]]> By: Allan Suddaby http://www.kevinkossowan.com/saucisson-sec-dorignal/#comment-4034 Allan Suddaby Tue, 28 Dec 2010 02:43:50 +0000 http://www.kevinkossowan.com/?p=3289#comment-4034 Straight up moose shoulder for pork shoulder? Isn’t the moose extremely lean? Or is it just that there’s not fat cap, and the meat itself is still marbled?

It pains me that we’ve botched craft food for so long that plain English words like “dry moose sausage” are now unappealing, and that we have to resort to the French.

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