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post #1 of 184 Old 12-03-2013, 01:17 AM Thread Starter
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What's Cooking?

Thought I'd share a pic of my going crazy in my old kitchen.

In my very old little house up on the alp I have an intact 18th century kitchen. The kitchen is in fact significantly older but the last structural changes took place in the early seventeen hundreds but would have looked the same since hundreds of years back. The village itself is two thousand years old and it is an old Kelt settlement turned village. The name of the village is Bre sopra Lugano. Bre is a romanisation of the Kelt word barek, meaning mountain. My house is smack in the middle of the nucleus so it has been around in one shape or the other for two thousand years - think about it!

An old kitchen like this consists of an open fire place, a hook over the fire and several old copper pots and pans, an old skewer holder and a chestnut roaster. It's fired by three one metre long logs from chestnut which you gradually feed into the centre of the fire to keep it going evenly. The bread oven was located on the top floor because of the need of a shorter chimney. My oven quarters have been turned into a panoramic loft.

Here's a simple lunch getting ready. Water boiling up for the pasta in the big centre pot, salsa bolognese simmering in the pan and an onion stew slow cooking for dinner in the top pot. There's a modern kitchen upstairs but every now and then I just have to get messy down in the old kitchen!

Salve,
Capo

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post #2 of 184 Old 12-03-2013, 03:05 AM
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Capo, geeez, thank goodness you are not eating as such every night !

Must be the animal blood in you that makes you do that ?

Thanx for sharing. Did not realize that the village you are in is such a historic place !

w/ smiles
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post #3 of 184 Old 12-03-2013, 03:21 AM
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Awesome Capo!
Where's the roasting haunch of animal?

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post #4 of 184 Old 12-03-2013, 03:48 AM Thread Starter
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Originally Posted by Jimmy Chen Shiba DDS View Post
Capo, geeez, thank goodness you are not eating as such every night !

Must be the animal blood in you that makes you do that ?

Thanx for sharing. Did not realize that the village you are in is such a historic place !

w/ smiles
Jimmy
Yep, can you imagine in the old days when these quite poor villagers had to work from sunup to sundown and on top of that deal with the cumbersome cooking methods?!

It's satisfying every now and then and I guess you need a drop or two of animal blood in you to like it.

At this altitude you can only grow root vegetables successfully and there is plenty of berries. Wine is just possible as it faces south. Other traditional produce from the village is: lamb, cow, goat, rabbit, chickens, pigs and of course game. The game is abundant: deer, roebuck, wild boar, hare, mountain rabbit, gems, ibex, marmot, partridge, and other game fowls. Cheese, sausages and deserts are fabulous here.

The other day I prepared six beccasines I was given by a neighbour friend and hunter - awesome!. I sizzled the breasts and clubs in the pan together with the tiny hearts with just salt and pepper.

After carefully scraping off all remaining meat I chopped it and mixed it with finely chopped meat from a quarter suckling pig I bought from the game butcher down town. Then I blended in the chopped livers from the birds, an egg and voila; the best tasting meatballs in the world.

I left some meat and fat close to the skin of the suckling pig and made a crust in the oven which I cut in slices as a snack - just marvellous!

Salve,
Capo

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post #5 of 184 Old 12-03-2013, 03:50 AM Thread Starter
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The plucked birds, livers and hearts.

Salve,
Capo

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post #6 of 184 Old 12-03-2013, 03:52 AM Thread Starter
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Getting closer.

Salve,
Capo

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post #7 of 184 Old 12-03-2013, 03:54 AM Thread Starter
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Chopped, not minced - for better taste and texture.

Salve,
Capo

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post #8 of 184 Old 12-03-2013, 03:55 AM Thread Starter
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Voila:

Salve,
Capo

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post #9 of 184 Old 12-03-2013, 04:00 AM Thread Starter
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Voila, crust of suckling pig with tail and foot.

Salve,
Capo

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post #10 of 184 Old 12-03-2013, 04:05 AM Thread Starter
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A hamburger from chopped beccasines and its livers and chopped suckling pig. It's the best!

Salve,
Capo

The bad news: Time flies
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post #11 of 184 Old 12-03-2013, 04:16 AM Thread Starter
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Awesome Capo!
Where's the roasting haunch of animal?
I've got one outdoors in the patio in my simple Spanish fishing hut. It requires an outdoor setting or a vintage spacious restaurant kitchen. No place for it in my small Swiss house for larger animals. I could use the spit stand for a haunch of smaller animals at home but it requires making char coal in a second fire (out in the alley I suppose upsetting the neighbours...) which can be shovelled over to keep the coal bed going strong under the haunch.

Salve,
Capo

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post #12 of 184 Old 12-03-2013, 06:42 AM
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I hate capo more every day.....

I won't sully his thread with my half assed cooking attempts. But I would like to mention, while we are on the subject of birds, I cooked my first ever turkey last week. Smoked it for 5 hrs on my big green egg. turned out pretty good.



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post #13 of 184 Old 12-03-2013, 06:49 AM
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Capo Dundee!

Thanks for sharing!

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post #14 of 184 Old 12-03-2013, 07:49 AM Thread Starter
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Quote:
Originally Posted by wetpet View Post
I hate capo more every day.....

I won't sully his thread with my half assed cooking attempts. But I would like to mention, while we are on the subject of birds, I cooked my first ever turkey last week. Smoked it for 5 hrs on my big green egg. turned out pretty good.
Please, you must send photos! Both of the turkey and that green egg which I assume is one of those überBBQs! The masters of grilling come from the American continent and the masters of making BBQs are the US of A. I have many extraordinary food memories from the US. Some day I'd like to do a criss cross eating journey in the States and just indulge in everything from Cajun casseroles to Califirnian surf'n turf to Manhattan-Italian quail feasts to Texas prime beef porn to... Well you get it! Maybe it could be done as a FLED in classic cars?! Eating in the States is goooood!!

You are not sullying anything my friend! By the way, I have lost your Bourbon recommendations. If you can please name two or three bottles for me to take note again I would appreciate it. There's a specialist down town who says he can get it for me and I plan to make Bourbon my no 1 Xmas drink this year so I must stash up.

I saw some great looking turkeys at the butchers the other day and it got me tempted. I really love field fowl so I must have a go at it. Smaller animals and fowl are highly underestimated. Could you briefly explain how that 5 hour cooking story goes down? I think it could be something to do to a pheasant as well? - maybe also a goose? I need to get a smoker which fits over my fire in the fire place. There's plenty of extraction so I don't think I'd smoke myself out of the kitchen.

Mind you, I'm average at cooking. I only do straight forward stuff which is easy to understand and execute without long and fancy chef training. I enjoy it a lot but only do it occasionally. Right now I'm inspired like a dyke in a hardware store and I'd like to try and cook a turkey. With time I'd also like to succeed with trickier stuff like great sauces, complicated deserts, etc. This requires patience and practice I assume which turns me off a bit, unfortunately.

Salve,
Capo

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The good news: I'm the pilot

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post #15 of 184 Old 12-03-2013, 09:12 AM
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Yum, yum!

Best wishes, John
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post #16 of 184 Old 12-03-2013, 04:48 PM
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capo, always humble. believe it or not, i didn't take a pic of my first tukey! I wanted to leave the lid closed cause i smoked it with applewood for 5 hours. When I took it out everyone was here and it was hectic and i had to tent it with tin foil for 40minutes anyway. By that Time I had forgotten. I have included a few pics though. One is a pork loin i did last night and one is a pizza i charcoal baked at 800 degrees F. Lastly, a classic american meal, a delmonico steak with crumbled blue cheese, my wifes scratch made mashed potatoes and grilled asparagus. Lot's of butter and salt involved.

Don't forget to stop by the chesapeake bay on your tour for some authentic maryland blue crab cakes and slaw.



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post #17 of 184 Old 12-03-2013, 05:00 PM
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Capo, my technique was simple. as we say here in bbq land, low and slow. This was an exceptionally large bird (24lbs) and I didn't want to spend more than 5 hours on it. so 325 degrees F. we stuffed under the skin copious amounts of butter, herbs and spices. filled the cavity with veggies put it on a rack in a drip pan and put an inch of water in the pan. I cooked it indirectly, adding some soaked wood chips several times to the coals. I never basted it and only opened the top a couple of times. I put some foil on the skin for the last 40 minutes as it had reached the brown crispyness early. Took it off when the thigh temperature reached 155 degrees F, tented it with foil on a cutting board for 40 minutes then carved and served. Everybody loved it. Had a very pronounced smoke to it.



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post #18 of 184 Old 12-03-2013, 05:25 PM
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Of course this is what we have for breakfast in america on a daily basis.



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post #19 of 184 Old 12-03-2013, 08:09 PM
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Wow Capo, I want to eat at your place and then swing over to Ed's for breaky. I was in Switzerland this July and I think I might have smelt your food. Now I'm getting really hungry.

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post #20 of 184 Old 12-04-2013, 12:53 AM
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Er, I think I'll skip breakfast, if that's OK with you!

Like you guys I enjoy my food and wine. Unfortunately, that means I put on too much weight, so periodically I have to go on a crash diet to shed the excess pounds. As it happens, that is what I am doing just now (pre-Christmas) and this thread IS NOT HELPING!!

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