Great video guys, I'm a retired Aussie living in Phuket for the past 14 years. I live in Reservoir when back in OZ and know the area very well. I have been making Salami and Charcuterie as a hobby for over 45 years and now make them all year long in Phuket. What is the name of your business and address I would love to come and try your produce and talk techniques with you next time I am in Melbourne. Where do you get your salted casings, I need to buy some larger ones to take back to Thailand me on my next visit. Keep up the good work very entertaining and I watched every minute of this video.
80% of your dialog could be edited and ithis video would still be "long Winded" - if sterilization is so important WEAR GLOVES . - I apologize ,. I can not make it all the way through this Video, start to finish,.. COOKING WITH COIAS is so much more with information with 75% less time to watch ...
Hey Richo it would be epic if you did a vid on how to cook your steaks? I had a bavette at your restaurant and it was so good. I don’t know how you get such a good char flavour in there… perhaps the type of charcoal you use? But I always cook steaks super high heat on mallee at home and they never have that awesome savoury chargrilled flavour
Damn, Adrian's speach /word delivery rate is just..... Wow! Yeah; Antipodeans speak bloody fast...(English is the most "fast and furious" European language (possibly because it is a bastardised and amalgamation of many languages and dialects), Aussies abd Kiwis take this to the next level) but Adrian takes this to the next level.
These guys are pretty good. Not totally like the traditional Italians, but not still great. Also, they speak English that allows more people to understand them.
Greetings from the Philippines. I enjoy your instructional videos. I passed your Salami Master Class 😃. Made salami about 3 different times all came out great, thanks to your help. I am hoping you will do a Prosciutto Master Class soon. I'm an American living here. Very hot here, so I use a curing chamber. Keep the videos coming!
Greetings from the Philippines. I enjoy your instructional videos. I passed your Salami Master Class 😃. Made salami about 3 different times all came out great, thanks to your help. I am hoping you will do a Prosciutto Master Class soon. I'm an American living here. Very hot here, so I use a curing chamber. Keep the videos coming!
I chose the carnivore way of eating to restore my health, fat is very important, I cannot find any Italian meat without sugar and dextrose, except prosciutto. We have found that the nitrates are safe to eat in meat.
Great information, but my gosh, Richo, you talk too much! You give me a headache! Please reduce your nuber of spoken words by 70%.... yoy don't need to repeat yourself and you don't need to share every thiught that comes into your head. Seriously, please, take a tranquilizer.
The solution to hold humidity in a small space is fairly simple. Make a slurry of 3 parts salt and one part distilled water. This will maintain 75+/- 1 % humidity within the enclosed space If the slurry becomes too wet add more salt, too dry add more water (very little at a time). No need to spray or guess or even use a hygrometer. IF you like place a couple water softener pellets in the salt slurry early in the process.
Yes I tried your method , Got it right first time green mold and all . Now enjoying a very expensive deli product for a low price . This whole Video is entertaining , infinitive and a whole lot of fun . Thank 😁😁you 😁😁 👍👍👍👍👍
"Fat will kill you" is super outdated and plain wrong. It's the carbs that'll do it. Eating fatty salami every day is a cure, not a problem. Check out the ketogenic diet, or in other words, man's natural nutrition.
Guys! Good job with this video. Sort of Abbot and Costello meets Oscar Mayer without the nasty industrial, 55 gallon drum ingredients. Funny AND very educational fare.
