Lountza: I definitely want to do this one again, with "full-sized" tenderloins. Everything seems to be just right, but with the half-thickness meat, the primary tastes are meat and smoke. Granted, the meat will fade a little if I slice it thinner (a little care when I slice it next Saturday will help); that leaves the smoke. For now, slicing "on the bias" will give more meat for the surface area, which will help (in addition to having another couple of days to meld). The wine, oddly, is nowhere to be found; I'll have to try something other than Chianti next time.
Bak Kwa: Okay, boneheaded move on my part, but I left it a minute too long under the broiler - a bit over charred. Fortunately, this one is very quick (about an hour and a half, not counting the overnight marinade, and it's ready to eat), so I'm considering trying it again later this weekend. Just have to pop down to get more ground pork. Flavor-wise, I see exactly where this is going: sort of a quasi-teriyaki flavor is the best I can describe it. It's a very familiar flavor, if you've had much in the way of Chinese or Japanese food. Definitely worth trying again.
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| Bak Kwa, cooling after the broiler. |
Altbier: I'm working on balancing the tap lines; I think I've about got it. This is good, with a nice hop aroma, well balanced taste. Nice, fairly chewy mouthfeel, and a well-formed thick head; I'm hopeful that it'll clear up a little more as I drink it. (I fully expect that the absolute best pint of it will be the last one before the keg is empty--that seems to be de rigueur.) I'll have to check it against the style guidelines, but it's an easy drinker regardless of whether I hit the specifics.
Basturma: Possibly a little case-hardened; they're awfully stiff. Haven't decided if I want to slice a little bit of one (or try to) a day or two before the event, but it might be in order. Still, there's not time for another batch... I might see if I can find some commercial at the nearest Middle Eastern market, but I'm not going to hold my breath.
Duck Prosciutto: This one will be my "procedural" example; I'll have one raw, and put it in the salt. I'll have one in the salt, and I'll take it out, wash it & wrap it. And I'll have one ready--it's hanging right now. Last I checked, it felt just fine (can't see it through the cheesecloth); based on my "extensive" experience with them (this will be my... third? fourth? batch), I believe they're fine.
