[gonefishin]

   an older picture of some Iberico bellota jamon and fresh harvested Spanish olive oil taken at work.



   

   A current picture of the side by side tasting of Iberico bellota jamon and Iberico bellota paleta (shoulder)





   dan

[gonefishin]

   What's your cooking/food related addiction?

[MaxCast]

that would be drinking a few beers or glass of wine while preparing the evenings grub.

Nice to here from you again, Dan.  I take it everyone likes it when you cook around the station 

[gonefishin]

   Hi ya Maxcast 

    I haven't been visiting the audio forums too often lately, but I do visit the culinary circle from time to time.

   take care!

 dan

[Mama Virtue]

that would be drinking a few beers or glass of wine while preparing the evenings grub.

Nice to here from you again, Dan.  I take it everyone likes it when you cook around the station 

Haha, that's my problem too! Nothing quite so fancy as what you put together, don't think Jason would dare try that, I have a hard enough time getting him to try something new or ethnic. Looks good!

[some young guy]

Mmmmmmm, I thought I smelled cured pork!

[gonefishin]

   Well, I do love Iberico ham.  But another addiction of mine is gumbo!  Yes, gumbo.  I've had many a bowls and no two are ever alike.

   Now, I've got my own little way to prepare a bowl of gumbo but I do have two places that are online where I'll go for my Louisiana cooking help.  The first is John Folse's website.  He's a Louisiana chef as well as a historian on all things cajun and creole going way back in history.  His cookbooks read like both a history lesson and recipe book.  http://www.jfolse.com/

   For my preferences...a bowl of gumbo is defined by the roux.

   Nola Cuisine is another nice online respource for Nola cooking.  They've got plenty of great recipies and articles of everything NoLa.  They've got a nice recipe for muffuletta sandwich complete with the bread recipe (which if you ask me is THE building block for this sandwich).  http://www.nolacuisine.com/2005/07/17/muffuletta-sandwich-recipe/
http://www.nolacuisine.com/

   Food doesn't have to be fancy to be an addiction...

dan

[S Clark]

Ok, so where can I buy decent Iberico jamon online?  I love this stuff, but it just isn't available out in the sticks here in central TX.

[turkey]

Ok, so where can I buy decent Iberico jamon online?  I love this stuff, but it just isn't available out in the sticks here in central TX.

I just did a search on Google Shopping for "Iberico ham" and a whole bunch of places showed up.

This might be a good place to start if you want to compare:

http://www.amazon.com/Sliced-Iberico-Bellota-Serrano-Tienda/dp/B00166BKRE/ref=sr_1_21?ie=UTF8&s=grocery&qid=1282063783&sr=1-21

[gonefishin]

Ok, so where can I buy decent Iberico jamon online?  I love this stuff, but it just isn't available out in the sticks here in central TX.

   Online you can get it from LaTienda, http://www.tienda.com/jamon/jamon_iberico.html.

  There's a Spanish Tapas bar in Texas (never been there myself) http://www.1252tapasbar.com/

  They are supposed to carry Iberico bellota at their tapas bar, although I'm not sure if it's always in stock.  From my experience in Chicago it's wise to call ahead and let them know that Iberico jamon is part of the reason you've choose to dine there.
http://www.facebook.com/note.php?note_id=406551820762

  http://ferminiberico.com/


  Believe it or not some Costco stores carry 4oz of Iberio bellota, pre-packaged slices.  I'm not sure on the quality or the freshness dates on them.

   Just speaking of prosciutto or jamon in general, you shouldn't discount one type of ham just because you  didn't like it in the past.  Just to give you an idea of what I mean, there are nearly 2,000 different producers of Jamon Serrano.  Most grocery stores may not vary the producers of ANY prosciutto they carry.  But if you find a decent supplier there can be a vast difference in taste from one Serrano to another...or one San Daniele to another, etc.

 
    Speaking previously of Gumbo, has anyone tasted Jacob's andouille sausage?  It's fantastic!  Although I haven't been able to source it anywhere other than NoLa.

   dan