Friday, Jan 16:
I went to an engagement party for a friend. The party was hosted by my friend Allison, who I have mentioned on the blog before. Allison is one of the most creative people I know. We got to catch up at the party and I learned the details of her newest endeavor. She's decided sell her photography to raise funding for a trip she is taking to Sierra Leone with eMi (Engineering Ministries International). eMi sends architects and engineers to other countries to help build schools, hospitals, and other needed buildings. Allison's trip is for building a hospital. She also will have an exhibition here in Colorado Springs to showcase her entire 365 picture-a-day project. The exhibition will be at Pike's Perk downtown, February 15, from 1-3pm. People can order the prints at the exhibition, and Allison also has a website set up for people to order prints. I am really excited about her exhibition and her upcoming trip. I'd encourage anyone reading to check out her stuff and go to the exhibition if at all possible. She's a great photographer. So, I not only learned the details of the event, but I learned how inspiring it is to see a friend pursue something she believes in.
Saturday, Jan 17:
Today I learned how prosciutto is made. I have to preface my summary by saying this: if you love prosciutto and don't know how it is made, stop reading.
Prosciutto is made from a pork hind leg that is salt-cured for a few weeks, until mold has formed on the leg (yum). The mold is scraped off and the ham is hung for another 4-5 weeks. Any newly formed mold is scraped again and then pork fat is rubbed over all the meat surfaces (more yum), effectively 'sealing' it before it is hung to cure for another 12-16 weeks. The way they can tell when prosciutto is ready is by using a horse bone needle to push into the prosciutto at 5 specific points. The needle is then smelled, because apparently the smell of the meat can indicate whether it is appropriately prepared. A horse bone is used because it is said to absorb fragrance without holding it, so they can use it from prosciutto to prosciutto and still have accurate smells.
It's all very involved, and fairly gross, when you think about it. I'll admit I have enjoyed prosciutto. And knowing me, I'll probably enjoy it again in my life. just not anytime soon while I can remember this process...
1 comment:
you need to try prosciutto and cantelope. with lemon juice.
sounds weird, but its the way they roll in italy.
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