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Greetings from Saluzzo, Italy
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Club Member
- Apr 2018
- 4865
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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Club Member
- Dec 2018
- 3579
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
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Though Italian is the official language, my friend tells me it is much more common to hear German spoken in casual conversation. Similarly, the cuisine is much more influenced by German cuisine than Italian. My suspicion is that the sausage in question is seasoned much more in the German style than Cajun. I used to teach a university course in culture and gastronomy and I have to tell you that the list of ingredients you call the Cajun Trinity is by no means unique. You can find the same (cont'd
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shopping list for homes in China, Scandinavia, Spain, South Africa, and just about anywhere else where Islam or Judaism is not the main religion (because of the pork).That said, the Slow Food Foundation in Bra is working to preserve the product. Here is an address:
Slow Food Presidium Coordinator
Filippo Bier
Tel. +39 0427 86189 - 335 6789205
[email protected]
Hope this helps! Best, Sam
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Thanks Sam, I figured the cuisines would be a lot different. The Jota I made has Armenian roots. I've noticed the Trinity in one form or another is used in most cuisines and is usually fresh veggies that are sauteed. I found it interesting that in Friuli they preserve it like a dried sausage and I want to try to make it. I think between the video and adapted recipes from the region that I can get the proportions right although I'm sure every family's was different so it doesn't matter too much.
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Charter Member
- Aug 2014
- 2219
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
Great Story...Thank You...Welcome from the Near West Burbs of Chicago!! Looking forward to seeing
more of your cooking!
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Well Sam, seein where yer at & where yer from, we need lots of pics! Pics of yer cookers, pics of some of the stuff you’ve cooked & pics of yer surroundings. Now when we get the pics, then we’ll give ya any help ya need. There is a price that has to be paid, it’s in our rule book, yessir, it is.
Welcome, eat good and have fun!
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Thanks, Stuey! Guess I'll have to throw a few gamberetti on the barbie for you! Funny thing about this place is that almost all the fish and seafood are frozen before being sold at retail. It ruins the texture bo a lot of the product. Fortunately, we live only an hour and a half from the sea, we can usually find a fisherman with a fresh catch. It's such a shame because much of the Mediterranean is very clean and theseafood is incredible. You haven't lived until you've steamed clams in seawater.
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Club Member
- Jan 2020
- 1412
- Plano, Texas
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Cookshack Smokette 008 (2005)
Weber 18.5” Kettle (moved to Nebraska with Grandson)
Weber 22.5” Performer (drop-down shelf)
SNS Elevated Grate
Pit Barrel Junior (PBJ)
Grilla OG pellet grill
Freedom Grill (for tailgating, (but do not tailgate much anymore)
Grill Grates
Sizzle-Q Stainless Griddle
Weber Rapidfire Chimney Starter
Thermapen (Red, of course)
Smoke Alarm (Likewise)
B & B Briquettes
Weber Briquettes (longer cooks)
Woodford Reserve Double Oaked
Coors Banquet (why bother with light beer?)
Hello, and welcome from north Texas. Great story, looking forward to seeing your "stuff" as you post pix. You’ll have fun here.
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cohenkin I am for a fact. It’s amazing, but there are Texans everywhere down here. I guess I’m lucky that I’m such a nice guy, raconteur, teller-of-tales, soldier-of-fortune, and all-around good guy so I can stay one step ahead of ‘em.
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Club Member
- Jun 2016
- 186
- Long Island, NY
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Outdoor
- 22" Master Touch w/ SnS&DnG/vortex/rotisserie
- 22" WSM w/ cajun bandit door/hinge
- 18" Jumbo Joe
- Fireboard w/ fan
- Thermopen One
- Well equipped kitchen - Vitamix, Kitchen Aid mixer, Anova Sous Vide, etc etc
Welcome....from Long Island here. My wife and I spent a few nights in Bra on our honeymoon a few years ago. Loved the area and can't wait to go back. Aspiring to have your retirement!
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Hi Pobeque! We spent our first weekend after moving here in Bra. In the middle of September every two years, they have a huge festival devoted to cheeses from all over the world. At the 2019 festival, the gold medal winner was a cheese from the Rogue Valley in Oregon. Sadly, due to the pandemic, this year's festival has been cancelled. Retirement here is great. You'll love it!
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There is nowhere like Alba from mid=October to New Year in terms of cuisine. If you are VERY fortunate and you live here, you might even have some friends who are restauranteurs who will hook you up with truffles for home use. If you are very, VERY lucky, you may even make a friend who owns truffle dogs who will give you a call when he comes home from the hunt with truffles that were in the ground an hour or two before. Pure unoptanium unless you are here.
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