Photos, videos and docs of Boodarai, with the keywords: "pork"

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:53:23 +0000

Boodarai has posted:

My share of the produce to show off to Ad, William and Jennifer. From the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:53:09 +0000

Boodarai has posted:

The finished mortadella in their natural ox bung casing. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:52:49 +0000

Boodarai has posted:

The cooked terrine was beautiful indeed. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:52:35 +0000

Boodarai has posted:

Chef Trevor hauls one of the massive mortadella sausages out of the poacher. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:52:13 +0000

Boodarai has posted:

The finished mortadella in their natural ox bung casing. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:51:55 +0000

Boodarai has posted:

The cotechino poaching happily. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:51:30 +0000

Boodarai has posted:

Some of Trevor's dad's meticulous notes for the charcuterie production for their family. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:51:02 +0000

Boodarai has posted:

Some of Trevor's dad's meticulous notes for the charcuterie production for their family. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:50:46 +0000

Boodarai has posted:

At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:50:32 +0000

Boodarai has posted:

Some of our finished salami (as yet uncured) and natural sausage casings. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:50:15 +0000

Boodarai has posted:

Michael handles the whopper mortadelli as they fill up. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:49:56 +0000

Boodarai has posted:

Michael handles the whopper mortadelli as they fill up. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:49:37 +0000

Boodarai has posted:

Trevor shows us how to truss the huge sausages with string. The weight of the huge sausages will be carried by the string and not just by the casing at the end of the sausage. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:49:21 +0000

Boodarai has posted:

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:48:58 +0000

Boodarai has posted:

This was a different sausage machine - much simpler: load it all in and crank. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:48:41 +0000

Boodarai has posted:

The cotechino are ready to be poached in the huge saucepan. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:48:23 +0000

Boodarai has posted:

We begin putting the cotechino ingredients through the grinder. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:48:07 +0000

Boodarai has posted:

We begin putting the cotechino ingredients through the grinder. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:47:47 +0000

Boodarai has posted:

The ingredients for the cotechino are mixed thoroughly. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

charcuterie course

nobody@ipernity.com (Boodarai) — Mon, 08 Jun 2015 07:47:25 +0000

Boodarai has posted:

The ingredients for the cotechino are mixed thoroughly. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.