05-15-2004, 03:39 AM
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#44 (permalink)
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Junkie
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Quote:
Originally posted by Liquor Dealer
Tropple said:
If you want very good pepperoni, look for an Italian pork store of long standing. Otherwise, look for some store wrapped sticks of a brand name pepperoni that has been allowed additional hanging time (longer drying make it better). It should be much thinner and have a wrinkled, uneven apperance.
I was just wonedring of Pizza Hut fits into this category? It is the only "Italian" store we have.
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Hehehhe... Sorry. Pizza hut uses the pepperoni equivalent of processed americna cheese food.
You could always try making your own, though, if you really have some tie on your hands...
Recipe
Of the usually available brands, Margarheta (sp) is the best, followed by the rosa grande from hormel. If you can't find a store dried stick, you can put a couple unwrapped sticks in a glass dish inside a brown paper bag an leave them in the vegetable bin of your refridgerator for a month or so. If you can lower the humidty in your bin (my fridigaire lets me do this), so much the better.
The dusty white stuff that forms is salt coming out with the moisture, not mold. |
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BASTARD
