{"id":3760,"date":"2014-04-07T09:33:52","date_gmt":"2014-04-06T23:33:52","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=3760"},"modified":"2014-04-13T16:18:49","modified_gmt":"2014-04-13T06:18:49","slug":"less-food-waste-more-delicious-salami","status":"publish","type":"post","link":"http:\/\/www.belly.net.au\/?p=3760","title":{"rendered":"less food waste & more delicious salami"},"content":{"rendered":"

\n\t   \"salumi_4\"<\/a> Today on belly, sister T & sister D spend the first hour with the aptly named Aime Green, who travels the country helping
\n\tfestivals to manage their waste and focus on sustainability.  And we'll be talking compost, yei! \n<\/p>\n

\n\tThen we are off on a belly safari to Billinudgel, to the Salumi Australia factory, to learn how artisan smallgoods (salumi in Italian) are made, and how they differ from the home made and the big fast factory methods.\n<\/p>\n

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\n\t\"salumi_10\"<\/a>\n<\/p>\n

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\n\tTo contact Aime Green<\/strong>:\n<\/p>\n

\n\thttp:\/\/greenchief@sustainability.com<mailto:greenchief@sustainability.com><\/a>\n<\/p>\n

\n\t \n<\/p>\n

\n\tTo find out more about Salumi Australia<\/strong>, especially where they will be next\n<\/p>\n

\n\thttps:\/\/www.facebook.com\/SalumiAustralia<\/a>\n<\/p>\n

\n\tAnd the website, which should have lots of recipes after Easter, they promised\n<\/p>\n

\n\thttp:\/\/www.salumi.com.au\/<\/a>\n<\/p>\n

\n\t \n<\/p>\n

\n\tMeantime, here are a couple from the bellysisters\n<\/p>\n

\n\t \n<\/p>\n

\n\tFROM THE BELLY LAB – PIGGY ROOTS RECIPE<\/strong><\/span> – by sister T<\/strong><\/span>\n<\/p>\n

\n\t \n<\/p>\n

\n\t\"piggy<\/a>\n<\/p>\n

\n\t \n<\/p>\n

\n\tsmall onions, whole, peeled
\n\tmedium or small potatoes, whole, peeled or unpeeled
\n\tmixed roots such as parsnips, carrots, beetroot, cleaned, left whole or halved or quartered lengthways
\n\t(opt) whole chillies and halved and seeded capsicum
\n\tfresh rosemary or thyme sprigs
\n\tsmoky pancetta
\n\tgood olive oil\n<\/p>\n

\n\tThis is a way to simply dress up veg to accompany roast meats, or makes a very good meal on its own.  And if you eat the potatoes on the first night you can mix the rest through cooked rice and reheat in the oven the following night.  So you can feel at one with our peasant ancestors, who could make a little bit of 'his majesty the pig' go a very long way.\n<\/p>\n

\n\tpre-heat oven to 180-200 degrees C
\n\toil base of a wide oven dish, add veg and herbs, salt, pepper, light drizzle of olive oil
\n\tcut pancetta into 1 cm thick slices, then 1cm wide strips (similar to French lardons)
\n\tadd to veg – the only slight trick to this dish is to have the pancetta on top and not stir the veg until the strips have rendered their fat into the veg and gone crispy, so the roots absorb (and cook in) the fat and smokyness.  You don't need a lot of pancetta to make a big difference to the flavour.  I used about 3kg of veg to 2 thick slices of pancetta.
\n\tThe capsicum adds a moist element, but it's not essential, and the chillies are good left whole so they don't burn and can be left to the chilli lovers only.\n<\/p>\n

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\n\tITALIAN CLASSIC – BUCATINI ALL'AMATRICIANA<\/strong><\/span> RECIPE<\/strong><\/span>\n<\/p>\n

\n\ttranslated by sister T from Slow Food Ed 2001 – "Ricette di Osterie d'Italia" – Italian tavern\/bistro dishes
\n\trecipe from ristorante La Conca, right in the town of Amatrice\n<\/p>\n

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\n\t\"salumi_3\"<\/a>\n<\/p>\n

\n\tThis recipe from the  mountains of central Italy  is as famous within Italy as Ligurian pesto is around the world.  Even by Italian standards it gives rise to more growling about "the one and only proper recipe" than most – often because guanciale, cured pig jowl, is supposed to be the one and only piggy bit to use.  But if you can't find guanciale, use a good pancetta.\n<\/p>\n

\n\tFor 4 people\n<\/p>\n

\n\t500 g bucatini pasta
\n\t1 kg peeled tomatoes
\n\t400 g guanciale
\n\t1\/2 glass (say 100\/150 mL) dry white wine
\n\taged pecorino cheese (not Parmesan)
\n\textra virgin olive oil
\n\tchilli powder, salt\n<\/p>\n

\n\tCut any hard bits off the guanciale and cut into small dice.  Brown in a cast iron pan with a little olive oil and chilli powder.  Add the wine, then squashed peeled tomatoes, salt, cook 15 minutes.
\n\tMeantime cook bucatini in plenty of salted water.  Drain well.
\n\tAdd to tomato sauce pan and stir with pecorino until well combined.
\n\tServe on hot plates.\n<\/p>\n

\n\tObviously a pretty simple recipe that relies on good ingredients – but you are allowed to use tinned tomatoes I think.  Absolutely no garlic or onions according to Mrs Perilli from La Conca.\n<\/p>\n

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\n\tSALUMI SAFARI<\/strong><\/span>\n<\/p>\n

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\n\tIf you would like to listen to the audio of Sister T's belly safari at the Salumi Australia HQ in Billinudgel, please just click on the audio files below, or check out the great pics by the belly photographer, Madam Zaza.  You can almost smell the salami!  Actually one of the most interesting things is that the aging room, which was simply loaded with all sorts of good things (roughly 10 tons of cured meat), smelled more of pleasant moulds, like a cheese room.  I was constantly reminded of the similarity of techniques and natural processes between cured meats and cheeses and winemaking – the magic of fermentation, and the temperature and hygiene control that skilled producers can use to work with nature, rather than bombing our food with chemicals designed to counteract hurried and potentially harmful industrial processes.  Though I still have strong doubts about pig fat actually being mostly unsaturated (as Michael says in our interview), I love his idea that animals don't make bad fats, factories make bad fats.  If you know who first came up with that one, please let the bellysisters know.\n<\/p>\n

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\n\tSalumi safari Part 1<\/a>\"salumi_2\"<\/a>\n<\/p>\n

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\n\tSalumi safari Part 2 – drying room<\/a>\n<\/p>\n

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\n\tSalumi safari – Part 3 – aging room<\/a>\n<\/p>\n

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\n\tSalumi safari Part 4<\/a>\n<\/p>\n

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\n\tBELLY BULLETIN<\/strong><\/span>\n<\/p>\n

\n\tResearch out of Duke-NUS Graduate Medical school in Singapore published in the Journal of Hepatology has discovered a link between consumption of coffee<\/strong> and prolonging the lives of those with cirrhosis of the liver<\/strong>.\u202d   \u202cThe study found that people living with cirrhosis of the liver caused by non-viral hepatitis were less likely to die if they consumed at least one cup of coffee daily.\u202d  \u202cThe research also indicated that the more coffee the patients drank,\u202d \u202cthe better their chances for survival were.\u202d  \u202cThe results are not connected solely to caffeine,\u202d \u202cand tea and caffeinated soft drinks did not have the same benefit.\u202d  \u202cThe researchers believe the results are due to coffee lowering the level of enzymes in the blood that cause cell breakdown and inflammation of the liver.\u202d  \u202cIt is believed that coffee reduces oxidative stress\u202d (\u202cstress on the body caused by cumulative damage of free radicals over time\u202d)\u202c.\n<\/p>\n

\n\t
\n\tLocal company  Madura Tea Estates is the official sponsor of Cancer Council’s Australia’s Biggest Morning Tea<\/strong> .  Australia’s Biggest Morning Tea is a national fundraising event, mostly help in the month of May, that invites Australians to host or attend a morning tea and raise funds for cancer research, prevention, early detection and patient support programs. Over the last two decades, $110 million has been raised for the Cancer Council.   Stephen Bright of Madura Tea Estates says : ‘We have made it simple for the host by creating special host kits on our website.’  The company is also going for the Worlds Biggest Tea Bag title.  The record currently is 150kg. As host kits and specialty marked packs in store are purchased more tea is added to the tea bag. The Worlds Biggest Tea Bag will be on show at the next public event  at the Byron Lighthouse on May 20th.  ‘We currently have 79kg in the tea bag’ We hope to have well over 100kg at our Byron Bay event’ said Mr Bright.  Host packs are available online at www.maduratea.com.au\n<\/p>\n

\n\t \n<\/p>\n

\n\tThe international Union for Conservation of Nature\u202d (\u202cIUCN\u202d) \u202creported in\u202d \u202c2010\u202d \u202cthat sturgeon<\/strong> had become the most critically endangered group of animals in the world due to humans desire for caviar.\u202d  \u202cWhen this report was released,\u202d \u202c85%\u202d \u202cof the species was at risk of extinction.\u202d  \u202cIt is the usual practice that pregnant sturgeon are killed before their eggs are harvested.\u202d  \u202cAs the fish do not reproduce annually,\u202d \u202cit can take many years for the population to recover from a decline.\u202d  \u202cTo continue to fulfil the worlds demand and yet preserve the life of sturgeon,\u202d \u202csome sturgeon farmers have been using alternative\u202d “\u202cno kill\u202d” \u202cmethods of roe collection.\u202d  \u202cVivace a small farm in Loxstedt Germany has perfected the technique of\u202d “\u202cmassage\u202d” \u202cto extract the eggs.\u202d \u202cThe massage method involves first observing a sturgeons eggs by ultrasound,\u202d \u202cand if ready a signalling protein Is given to the fish several days before the egg harvest,\u202d \u202cto induce labour,\u202d \u202cand the roe can then be pumped out of the fish with a gentle massage.\u202d \u202cThere are many benefits to this process,\u202d \u202cincluding sustainability and financial viability as the same sturgeon can be\u202d “\u202cmassaged\u202d” \u202cseveral times throughout their lifetime,\u202d \u202cnot just live for\u202d \u202c7\u202d \u202cor\u202d \u202c8\u202d \u202cyears to mature and be killed.\n<\/p>\n

\n\t
\n\tCheeses Loves You Cheesemaking Classes<\/strong>
\n\tDebra Allard from Cheeses Loves You has announced her latest cheese making classes at Burringbar Hall.
\n\tFriday, 2^nd May – Drunken Goat, Washed Rind Reblochon, Persian Feta.
\n\tSaturday, 3^rd May – Colby, Camembert, Goat Chevre, Cow Cream Cheese\/Quark.
\n\temail Debra for more information – cheeseslovesyou@bigpond.com\n<\/p>\n

\n\t
\n\tPopular local caterers Open Table<\/strong> are running cooking workshops through May\n<\/p>\n

\n\tMiddle Eastern Workshop  Sunday May 25th.   Raw Food- Sunday 4th May
\n\tMoroccan Cooking- Sunday 11th May
\n\t Gourmet Wholefood- Saturday 17th May: look for Open Table on facebook for more details\n<\/p>\n

\n\t
\n\tAnd finally, an interesting new publication to check out if you like to think about food issues.
\n\tThe Graduate Journal of Food Studies<\/strong> is a US based online publication, that publishes food research stories from graduate students of food issues around the world.  The first issue includes the social history of the "trophy kitchen", food and agriculture propaganda in North Korea, a Detroit food justice group, and lots of great photos and drawings for those of us who like to look at the pictures – www.graduatefoodjournal.com\n<\/p>\n

\n\t \n<\/p>\n

\n\tMUSIC<\/strong><\/span> – For info and videos of tracks we played today go to – http:\/\/bayfm.org\/programs\/belly-\/<\/a>\n<\/p>\n

\n\tor at least check out the gorgeous Fabio KoRyu Calabro' on Youtube, singing about everything from veg to salami to managing to fool his cat – all in Italian, just helped out by his uke\n<\/p>\n

\n\t \n<\/p>\n

\n\tSALUMI AUSTRALIA VISUAL TOUR<\/strong><\/span> – All images on this post copyright Isabelle Delmotte<\/strong> – id(at)idbytes(dot)net\n<\/p>\n

\n\tThank you very much Michael for a very interesting experience, I only wish internet scratch and sniff technology was available.\n<\/p>\n

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\n\t\"salumi_13\"<\/a>\"salumi_12\"<\/a>\n<\/p>\n

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\n\t <\/p>\n","protected":false},"excerpt":{"rendered":"

   Today on belly, sister T & sister D spend the first hour with the aptly named Aime Green, who travels the country helping festivals to manage their waste and focus on sustainability.  And we'll be talking compost, yei!  Then we are off on a belly safari to Billinudgel, to the Salumi Australia factory, to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,16,33,9,12],"tags":[35,341,275,137,227,233,340,31],"class_list":["post-3760","post","type-post","status-publish","format-standard","hentry","category-beef-roo","category-pasta-rice-other-lovely-carbs","category-radio-show-posts","category-sister-t","category-wide-world-of-veg","tag-beetroot","tag-pancetta","tag-parsnip","tag-pasta","tag-pork-2","tag-potatoes","tag-root-veg","tag-tomatoes"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3760","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3760"}],"version-history":[{"count":25,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3760\/revisions"}],"predecessor-version":[{"id":3807,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3760\/revisions\/3807"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3760"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3760"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3760"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}