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Unread 10-03-2012, 11:11 PM   #16
caseydog
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Well, I went and bought Ruhlman's book (Anthony Bourdain refers to him by his last name), and the description was fantastic -- with illustrations.

So, I'm going to go with that. I don't think there is any one definitive answer to "what is authentic tasso?"

As a bonus, there are many other things in that book that I would like to try.

Thanks for all the advice.

CD
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Unread 10-03-2012, 11:19 PM   #17
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I love that book. Did the tasso recipe a few weeks ago. It's killer. Have added it to red beans and rice, tasso gravy, green chilli and gumbo so far.

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Unread 10-04-2012, 01:32 AM   #18
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I have the book too CD. I find the book a great resource. However I also find that the recipes seem to be his "Starting point" for something great. IMO you just have to add your touch to what he has. Use his recipes and build on it! Trust me you won't be sorry! Good buy. Looking to see what comes of the Tasso. Been meaning to try it myself.

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Unread 10-04-2012, 05:27 AM   #19
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Quote:
Originally Posted by caseydog View Post
Well, I went and bought Ruhlman's book (Anthony Bourdain refers to him by his last name), and the description was fantastic -- with illustrations.

So, I'm going to go with that. I don't think there is any one definitive answer to "what is authentic tasso?"

As a bonus, there are many other things in that book that I would like to try.

Thanks for all the advice.

CD
I've got the book too. Been wanting to do this for a long time. Tasso is not known in Australia, so naturally it is something I want to try. Please let me know how you go.

Cheers!

Bill
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Unread 10-04-2012, 08:36 AM   #20
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Which one of his books? He has three
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Unread 10-04-2012, 08:38 AM   #21
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Charcuterie. I have a copy too. A great resource.
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Unread 10-04-2012, 08:51 AM   #22
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Quote:
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Charcuterie. I have a copy too. A great resource.
Thanks just bought it.
BTW, I've made a great Tasso from Bruce Aidell's Sausage book. He brines, then dries it and then smokes it. Comes out great
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Unread 11-21-2012, 01:54 PM   #23
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A little late to the party......

http://www.bbq-brethren.com/forum/sh...d.php?t=140967
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Unread 11-21-2012, 03:59 PM   #24
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Default Tasso recipe from Lou Poli's site..

http://lpoli.50webs.com/index_files/Tasso.pdf
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Unread 11-21-2012, 04:43 PM   #25
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I have never made Tasso, but in my experience with Louisiana cooking if there is any confusion as to what is authentic, and John Folse has a recipe for it, then you can't go wrong.

That guy probably has more knowledge of Louisiana food culture than anyone on the planet.
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Unread 11-22-2012, 05:44 AM   #26
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Quote:
Originally Posted by caseydog View Post
Well, I went and bought Ruhlman's book (Anthony Bourdain refers to him by his last name), and the description was fantastic -- with illustrations.

So, I'm going to go with that. I don't think there is any one definitive answer to "what is authentic tasso?"

As a bonus, there are many other things in that book that I would like to try.

Thanks for all the advice.

CD
CD,

I have Rhulmans book, I enjoy it and refer back to it often... (kindle version has the bonus of being on my kindle computer and online but lack the battle scars of most of our cookbooks)

Looking forward to seeing the results and progress notes!
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