What is 'Nduja, & how do you use it? Fuss Free Flavours

My friend came back from Italy with some nduja for me. Its an ideal keto food high in fat moderate protein and low Carb but I dont want to just eat it out of the jar. I've googled keto recipes and there isnt much coming up. I saw a recipe where it was stuffed under chicken skin and I'm going to try that but does anyone have any other good nduja recipes to share?

There is a whole wide world of different beans and legumes, from the humble navy bean stewed down to maximum heartiness to the elegant black lentil tossed in a lemon and dill vinaigrette topped with poached salmon. Unfortunately I see a ton of people just dumping some beans out of a can onto a plate and wondering why their McDonald’s cued palates can’t stand them. My dudes, beans are a staple in nearly every culture and they didn’t get that way by unseasoned tinny chalk balls. Here’s how to bean.
Selecting Beans
Beyond skipping over the canned when you can, not all dried beans are created equal. While they have a super long shelf life in regards to safety and not inculcating anything that would give us a food born illness they have a shelf life of about one year max in terms of quality. This means that the dusty bag on the bottom of the shelf in a suburban grocery store full of non bean eaters might do you wrong unexpectedly. Cooking will take longer, they may never actually get creamy, you may have a lot of withered “floaters” that never soften. Your best bet (in the USA) is to hit up stores that cater to Hispanic populations or vegetarians. Bulk bins are a great sign but not 100% necessary. A Mexican grocery store near me has bulk bins of pinto, black beans, and occasionally mayocoba as well as fresh(!) chickpeas on occasion. A trip to whole foods or a natural food store will net me cannelini beans or great northern beans and a whole rainbow of lentils that even when buying fancy pants organic are still cheaper than almost any other food staple. Have an Indian or Ethiopian grocery store near you? Stock the heck up, and grab spices while you are there. More on that later. The only beans I really buy at big box supermarkets are ones that have them stocked near the middle height of the shelf (spots reserved for higher turnover items) and bags of 15 Bean Soup.
Bean Prep
Once you have your beans look them over a bit before you cook them. A quick rinse in a large bowl of water to get any dust or dirt off, make sure there are no small stones mixed in, and toss any withered up floaters you see.
I have taken a lot of J. Kenji Lopez-Alt's great research and food science to heart and he and Daniel Gritzer have a pretty exhaustive bean guide up on Serious Eats if you want the chemistry but the short take away is you only need to soak thicker skinned beans, soaking can take away some of the quality variability if you don’t know if the beans are fresh, soaking can leach away flavor and nutrients of thin skinned beans like black beans, and you should cook your beans with salt.
If you are soaking you want to put your beans in a large container like a bowl or a Cambro, and cover them with cold water that is about twice their height. If you have an inch-thick layer of beans you want two inches of water above them. Let them sit 8 to 24 hours then cook them up.
Don't add acid until after cooking, and if your tap water has a low pH to where you find beans don't seem to get tender you should cook them with a smidge of baking soda. Start off with half a teaspoon per pound of beans in order to not effect the flavor too much, and adjust as needed to figure out hour much you need depending on how hard or soft your water is. (Most people will not have to adjust their water pH though, this is just outlier troubleshooting.)
Bean Cooking Methods
My Granny knew what was up with pressure cookers. And now that they are improved so much with new model stove top ones and electric ones like the Instant Pot where the risk of blowing beans into your ceiling is negligible it’s one of the best investments for any home cook, even outside of the bean diet. If you don’t want to get one though you will need a large pot with a lid on the stove or a dutch oven in a 250F oven with the lid slightly offset.
Pressure cooking lets you skip soaking without consequence more than any other method, even with older beans. You don’t have to worry about evaporation while cooking. It gives you the maillard reaction throughout the liquid unlike a dutch oven which only accomplishes it on the perimeter (and not at all with the slow cooker), and it’s fast. With an electric one you automate the entire process as well.
Pressure cookers allow less evaporation so you will want your bean to water ratio to be less than other methods but soaking comes into play. I’m about 900 feet above sea level. For soaked beans I cover them with one inch of water above the level of the beans, for unsoaked I cover with two inches of water. If you are at a higher altitude unsoaked beans might require more water. For pots and dutch ovens two inches over soaked beans and three inches over unsoaked will be adequate.
Timing will depend on the bean and the method. Smaller beans cook faster, soaked beans cook faster. They’re done when they are creamy inside and firm outside with few exceptions such as red lentils. THe best way is to just check the package or google what type of bean for which method you are using.
Bean Seasoning
Here’s the real rub for me and my real inspiration for writing this. Y’all under season your beans. Entire wars weren’t fought for spice trade routes just so people could forget what a bay leaf was. Your basic template for flavors is going to be Aromatic + Cooking Liquid + Acid. I know it sounds like a lot going on, but frequently one ingredient can cover multiple elements and just two our of three elements will take you far.
Aromatics

• Charred onions or caramelized onions
• Mirepoix or trinity
• Minced garlic and/or ginger
• Fennel
• Herbs such as bay leaves, rosemary sprigs, thyme sprigs, sage, cilantro, parsley, oregano, epazote, tarragon
• Spices such as cumin, cloves, cardamom, turmeric
• Spice blends such as garam masala, Cajun seasoning, Indian curry powder blends, BBQ rubs, Berebere
• Chilis. Jalapeno, serrano, dried guajillo, canned chipotles in adobo, hatch chilies, canned diced green chilies. Just chilies.

Cooking Liquid

• Stock or broth is bare minimum. Get Better than Bouillon or a similar concentrated stock paste if you don’t want to make your own but if you ever buy a rotisserie chicken you should really try making your own. I’ve used miso paste before when I had nothing else on hand.
• A few shakes of Liquid Smoke.
• Canned diced tomatoes (with or without chilies)
• Some shakes of Fish Sauce AKA Nam Pla
• A bit of Worcestershire
• A glug of wine
• Some beer (maintenance mode)

Acid
Once it’s finished cooking a little acid can go a long way. A splash of vinegar, a squeeze of lime or lemon, hot sauce, buffalo sauce, and suddenly the dish has new heights and depths.
Bonus
A bit of chorizo. Nduja. Some thick smoked ham, or even a bone from a smoked ham. A few sausages. A smoked turkey leg. Tasso. Andouille. A few slices of diced bacon. If it’s meaty and salty and you don’t have enough to make a meal of it use it as a flavoring agent in beans.
Storing Cooked Beans
Fridge ‘em for 5 or 6 days without issue in a covered container or freeze them. Beans freeze wonderfully and you can bulk cook these, put some in a quart ziplock bags and freeze them up to 6 months. This is a great way to cycle through different flavors or types if you are getting burnt out.
Bean Flavor Combos

• Black beans + bell peppers, onions, garlic + bay leaves
• Black beans + onions + orange peel + all spice
• Black Beans + cumin and onion + cilantro + lime
• Pinto beans + onion and jalapeno + cumin and epazote
• Pinto beans + bacon + canned green chilies
• Pinto beans + chorizo + cilantro
• Pinto beans + dried chilies + tomatoes + unsweetened cocoa powder + cumin + smoked meat
• Pinto beans + dried guajillio peppers + leftover smoked meat + apple cider vinegar
• Pinto beans + bacon, onion, serrano + can of diced tomatoes + bay leaf, cilantro
• French lentils + garlic, onion, celery + herbes de provence
• French lentils + caramelized onions and bay leaves + white wine vinegar
• French Lentils + dill and tarragon + lemon juice
• Red beans + Cajun seasoning + fish sauce
• Red beans + trinity + bay leaves + tabasco
• Red beans + Cajun sausage + collard greens + vinegar
• Great Northern beans + diced tomatoes + oregano and basil
• Great Northern beans + Italian sausage + apple cider vinegar
• Great Northern beans + mirepoix and garlic + chicken thighs + parsley, bay leaf, cloves + bacon
• Great Northern beans cooked with oregano and fish sauce, drained and mixed with olives, artichoke hearts, lemon juice
• Great Northern beans + diced tomatoes + dill, parsley, oregano, hint of cinnamon
• Chickpeas + diced tomatoes + fish sauce + liquid smoke
• Chickpeas + diced tomatoes + curry powder + ginger and garlic
• Chickpeas + bacon + dried chilies + lime juice
• Chickpeas + garlic and cumin + tahini + lemon juice
• 15 bean soup + Old Bay + sausages + spinach + lemon juice
• Red lentils + cumin, ginger, and garlic
• Red lentils + diced tomatoes + cumin, garlic, and cilantro
• Red lentils + onion, cumin, turmeric + serrano pepper
• Red lentils + onion + curry powder
• Green or brown lentils + jalapeno + turmeric, garlic, ginger + diced tomatoes
• Green or brown lentils + mirepoix + berbere + lemon juice
• Green or brown lentils + berbere + ginger and garlic + fish sauce
• Green or brown lentils + mustard powder + diced tomatoes with chilies + lemon juice
• Mung beans + mirepoix + ginger, cumin, jalapeno + lime
• Mung beans + diced tomatoes + trinity + kale
• Navy beans + ham bone + bay leaf and onion

Go forth and bean.

There is a whole wide world of different beans and legumes for slow carb, from the humble navy bean stewed down to maximum heartiness to the elegant black lentil tossed in a lemon and dill vinaigrette topped with poached salmon. Unfortunately I see a ton of people just dumping some beans out of a can onto a plate and wondering why their McDonald’s cued palates can’t stand them. My dudes, beans are a staple in nearly every culture and they didn’t get that way by unseasoned tinny chalk balls. Here’s how to bean.
Selecting Beans
Beyond skipping over the canned when you can, not all dried beans are created equal. While they have a super long shelf life in regards to safety and not inculcating anything that would give us a food born illness they have a shelf life of about one year max in terms of quality. This means that the dusty bag on the bottom of the shelf in a suburban grocery store full of non bean eaters might do you wrong unexpectedly. Cooking will take longer, they may never actually get creamy, you may have a lot of withered “floaters” that never soften. Your best bet (in the USA) is to hit up stores that cater to Hispanic populations or vegetarians. Bulk bins are a great sign but not 100% necessary. A Mexican grocery store near me has bulk bins of pinto, black beans, and occasionally mayocoba as well as fresh(!) chickpeas on occasion. A trip to whole foods or a natural food store will net me cannelini beans or great northern beans and a whole rainbow of lentils that even when buying fancy pants organic are still cheaper than almost any other food staple. Have an Indian or Ethiopian grocery store near you? Stock the heck up, and grab spices while you are there. More on that later. The only beans I really buy at big box supermarkets are ones that have them stocked near the middle height of the shelf (spots reserved for higher turnover items) and bags of 15 Bean Soup.
Bean Prep
Once you have your beans look them over a bit before you cook them. A quick rinse in a large bowl of water to get any dust or dirt off, make sure there are no small stones mixed in, and toss any withered up floaters you see.
I have taken a lot of J. Kenji Lopez-Alt's great research and food science to heart and he and Daniel Gritzer have a pretty exhaustive bean guide up on Serious Eats if you want the chemistry but the short take away is you only need to soak thicker skinned beans, soaking can take away some of the quality variability if you don’t know if the beans are fresh, soaking can leach away flavor and nutrients of thin skinned beans like black beans, and you should cook your beans with salt.
If you are soaking you want to put your beans in a large container like a bowl or a Cambro, and cover them with cold water that is about twice their height. If you have an inch-thick layer of beans you want two inches of water above them. Let them sit 8 to 24 hours then cook them up.
Bean Cooking Methods
My Granny knew what was up with pressure cookers. And now that they are improved so much with new model stove top ones and electric ones like the Instant Pot where the risk of blowing beans into your ceiling is negligible it’s one of the best investments for any home cook, even outside of the bean diet. If you don’t want to get one though you will need a large pot with a lid on the stove or a dutch oven in a 250F oven with the lid slightly offset.
Pressure cooking lets you skip soaking without consequence more than any other method, even with older beans. You don’t have to worry about evaporation while cooking. It gives you the maillard reaction throughout the liquid unlike a dutch oven which only accomplishes it on the perimeter (and not at all with the slow cooker), and it’s fast. With an electric one you automate the entire process as well. I would recommend buying a pressure cooker before a gym membership with this diet.
Pressure cookers allow less evaporation so you will want your bean to water ratio to be less than other methods but soaking comes into play. I’m about 900 feet above sea level. For soaked beans I cover them with one inch of water above the level of the beans, for unsoaked I cover with two inches of water. If you are at a higher altitude unsoaked beans might require more water. For pots and dutch ovens two inches over soaked beans and three inches over unsoaked will be adequate.
Timing will depend on the bean and the method. Smaller beans cook faster, soaked beans cook faster. They’re done when they are creamy inside and firm outside with few exceptions such as red lentils. THe best way is to just check the package or google what type of bean for which method you are using.
Bean Seasoning
Here’s the real rub for me and my real inspiration for writing this. Y’all under season your beans. Entire wars weren’t fought for spice trade routes just so people could forget what a bay leaf was. Your basic template for flavors is going to be Aromatic + Cooking Liquid + Acid. I know it sounds like a lot going on, but frequently one ingredient can cover multiple elements and just two our of three elements will take you far.
Aromatics

• Charred onions or caramelized onions
• Mirepoix or trinity
• Minced garlic and/or ginger
• Fennel
• Herbs such as bay leaves, rosemary sprigs, thyme sprigs, sage, cilantro, parsley, oregano, epazote, tarragon
• Spices such as cumin, cloves, cardamom, turmeric
• Spice blends such as garam masala, Cajun seasoning, Indian curry powder blends, BBQ rubs, Berebere
• Chilis. Jalapeno, serrano, dried guajillo, canned chipotles in adobo, hatch chilies, canned diced green chilies. Just chilies.

Cooking Liquid

• Stock or broth is bare minimum. Get Better than Bouillon or a similar concentrated stock paste if you don’t want to make your own but if you ever buy a rotisserie chicken you should really try making your own. I’ve used miso paste before when I had nothing else on hand.
• A few shakes of Liquid Smoke.
• Canned diced tomatoes (with or without chilies)
• Some shakes of Fish Sauce AKA Nam Pla
• A bit of Worcestershire
• A glug of wine
• Some beer (maintenance mode)

Acid
Once it’s finished cooking a little acid can go a long way. A splash of vinegar, a squeeze of lime or lemon, hot sauce, buffalo sauce, and suddenly the dish has new heights and depths.
Bonus
A bit of chorizo. Nduja. Some thick smoked ham, or even a bone from a smoked ham. A few sausages. A smoked turkey leg. Tasso. Andouille. A few slices of diced bacon. If it’s meaty and salty and you don’t have enough to make a meal of it use it as a flavoring agent in beans.
Storing Cooked Beans
Fridge ‘em for 5 or 6 days without issue in a covered container or freeze them. Beans freeze wonderfully and you can bulk cook these, put some in a quart ziplock bags and freeze them up to 6 months. This is a great way to cycle through different flavors or types if you are getting burnt out.
Bean Flavor Combos

• Black beans + bell peppers, onions, garlic + bay leaves
• Black beans + onions + orange peel + all spice
• Black Beans + cumin and onion + cilantro + lime
• Pinto beans + onion and jalapeno + cumin and epazote
• Pinto beans + bacon + canned green chilies
• Pinto beans + chorizo + cilantro
• Pinto beans + dried chilies + tomatoes + unsweetened cocoa powder + cumin + smoked meat
• Pinto beans + dried guajillio peppers + leftover smoked meat + apple cider vinegar
• Pinto beans + bacon, onion, serrano + can of diced tomatoes + bay leaf, cilantro
• French lentils + garlic, onion, celery + herbes de provence
• French lentils + caramelized onions and bay leaves + white wine vinegar
• French Lentils + dill and tarragon + lemon juice
• Red beans + Cajun seasoning + fish sauce
• Red beans + trinity + bay leaves + tabasco
• Red beans + Cajun sausage + collard greens + vinegar
• Great Northern beans + diced tomatoes + oregano and basil
• Great Northern beans + Italian sausage + apple cider vinegar
• Great Northern beans + mirepoix and garlic + chicken thighs + parsley, bay leaf, cloves + bacon
• Great Northern beans cooked with oregano and fish sauce, drained and mixed with olives, artichoke hearts, lemon juice
• Great Northern beans + diced tomatoes + dill, parsley, oregano, hint of cinnamon
• Chickpeas + diced tomatoes + fish sauce + liquid smoke
• Chickpeas + diced tomatoes + curry powder + ginger and garlic
• Chickpeas + bacon + dried chilies + lime juice
• Chickpeas + garlic and cumin + tahini + lemon juice
• 15 bean soup + Old Bay + sausages + spinach + lemon juice
• Red lentils + cumin, ginger, and garlic
• Red lentils + diced tomatoes + cumin, garlic, and cilantro
• Red lentils + onion, cumin, turmeric + serrano pepper
• Red lentils + onion + curry powder
• Green or brown lentils + jalapeno + turmeric, garlic, ginger + diced tomatoes
• Green or brown lentils + mirepoix + berbere + lemon juice
• Green or brown lentils + berbere + ginger and garlic + fish sauce
• Green or brown lentils + mustard powder + diced tomatoes with chilies + lemon juice
• Mung beans + mirepoix + ginger, cumin, jalapeno + lime
• Mung beans + diced tomatoes + trinity + kale
• Navy beans + ham bone + bay leaf and onion

Go forth and bean.

The world has suffered too long under the tyrannical thumb of pepperoni. Disgusting pizza scabs, blighting the pie like a leprous rash, pepperoni has inexplicably wormed its way into the general consciousness as the popular topping through what I suspect is nothing less than a massive campaign of Stockholm Syndrome. Anything pepperoni can do, salami can do better. Sliced thin it crisps up deliciously, sliced thick it provides a meaty repast. And the variety! Have some calabrese to spice up your slice. While perfect by itself, you could pair a Finocchiona with italian sausage for a savoury, fennel inflected punch. Or indulge in some 'nduja, dotted on the cheesy firmament like heavenly little clouds of meaty goodness.
In some dark circles, there are some cretins who claim that pepperoni is actually a variety of salami, which is nothing more than BASE PROPAGANDA, bordering on HERESY.

K, so I just made that title a little click-baity, but I'll justify it.
We get restaurant threads on here all the time. It's often annoying, but I'll usually scan through them to see if there's something new. A month or two ago, someone mentioned this place and how great it was. Soon after, me and some friends were trying to make dinner plans for a Saturday. We called a few places to make reservations, but it was the day before and everyone was booked. I remembered this recommendation, so I suggested it and someone else said they also heard great things. Called to make a reservation and was told they don't make reservations. We showed up around 8:30 hoping that the dinner rush was over, but we were told that they were all out of pizza dough.
A few weeks later, did the same thing on a Friday. Showed up around 8 with a few people, and again they were out of pizza dough. A friend I was with saw her cousin there and chatted with him and when she mentioned they were out of pizza dough he said something like "again?!"
Anyways, a friend of mine was in town last night, and we were going for dinner around 6, so we popped in and were able to order pizza! Since I've been looking at their menu repeatedly for a few months, I knew I wanted the 'Nduja pizza (had even googled how to pronounce it, and the waitress was the one who clearly didn't know how). He ordered the mushroom. We split them. They were both damn good. The peppehot sauce and chili oil they had for the crust was amazing as well, great flavour. The drink selections seemed to be on the hipster side, and I expected to be disappointed, but the japanese citrus beer was very smooth and tasty.
The guy I went with I knew from London, but he moved to Toronto last year. He commented on how London revolves around pizza, and he has a point. I had to pitch this to him as true Neapolitan pizza, and not just the new shop around the corner. He's absolutely right about the amount of pizza shops in London. But Pizzeria Madre feels like a different experience.
Now regarding the clickbait. I don't know anything about it being "gone" any time soon. But I am concerned. Based on my experiences, comments made by the hostess/servers, and my friend's cousin, it definitely seems that they regularly run out of dough. Had I gone on weeknights, I probably wouldn't be overly concerned. But Fridays and Saturdays are the money making days. Having to turn away groups of people at 8pm on a Friday or Saturday seems like a good way for your business to fail. For two of us last night, pizza and beer (before taxes and tip) cost about $55, or $27 each. I imagine the average customer pays a little more (eg. apps, multiple drinks, dessert). They were already paying the staff for being there, so for each customer they turn away, they are missing out on at least $27 less the cost of ingredients (which would be a small fraction). They're probably losing out on $15-$20+ profit for every customer they turn away when they run out of dough. If people are being turned down by 8:00 on Fridays and Saturdays, I imagine they're turning down AT LEAST 10 people each night (possibly many more). 10 people each Friday and Saturday at $15-$20 each works out to $1200-$2000 of profit (not revenue) a month they are missing out on.
Most restaurants fail, and that's what I'm worried will happen here. They have a great product, and their reputation is growing. But they are probably missing out on thousands each month by running out of dough. Pizza dough is cheap to produce. As a young restaurant, they should be making too much of it every day until they have a strong understanding of how much is necessary each day and can fine tune it. The cost of throwing away extra (or donating it) is way less than what they are missing out on by running out.
Anyways, I'm sure it will take them some time to work these wrinkles out, but I do hope to be able to go back in a few months, so I encourage everyone to check this place out and support them. You won't be disappointed!

Another year, another list of reviews (2016, 2017).
I didn't think I would do it this year, due to a toothache, lack of car, initially shitty weather, and underwhelming options, but as the week went on I found myself eating more and more slices. Ultimately though, it was a pretty weak year, and I think Pizza Week has sadly jumped the shark. There were still some great slices, but they were rare exceptions.
The 1905's Sweater Weather
Last year I wasn't expecting much from this odd baclub hidden away off Mississippi. They blew me away though with their Beetza, easily the most innovative slice of any year. This year I had expectations, and I wasn't disappointed. The tempura battered butternut squash was amazing on its own, add in the other sweet and savory ingredients and you once again got perfect harmony. My only complaint was the crust, which much like last year was too floppy to hold the ingredients.
Amalfi's Notorious BRP
Amalfi's was another unexpected surprise last year, and though they delivered another respectably sized personal pie it didn't quite hit the same notes. Bacon is always great but as many times as I've had roasted potatoes on pizza, it's never really worked, and the pesto ranch didn't do it any favors.
Atlas Pizza's The Smokey Kernel
The purveyors of favorite slice of 2016 didn't quite measure up last year, but Atlas is back with a vengeance. I didn't know the ingredients going into my first bite, and the flavors were weird in the best possible way. I later learned it was a sweet corn base, which paired with the refreshingly not spicy Hatch chilis brought really interesting flavors.
Atlas Pizza's Rocket Man
I was less enthused about this Korean inspired vegan slice. It was perfectly serviceable, but I didn't really get the flavors I think they were aiming for.
Baby Doll Pizza's A Slice of the Balkans
One of the best pizzas I've ever had was in Dubrovnik, and Baby Doll remains my favorite pizza place, but this slice was kind of just okay. The crust was amazing as always, and the kajmak cheese was interesting, but it didn't wow me as much as their usual slices do.
Back to Eden's Chili Rubbed Cauliflower Pizza
It's rarely a good sign when you're handed a slice straight from a warming tray, but I enjoyed this more than I thought I would. I'm still not a fan of BBQ sauce on pizza, but I've been turned into a cauliflower convert and the cashew mozz is the best vegan "cheese" I've tried.
Bella's The PILF
Bella always brings it, and this year was no exception. Their 2016 mustard based crust was an epiphany, and still amongst my all time favorite slices. Last year was solid as well, but this year may be their best yet. I don't usually like American "cheese" but it totally worked in this slice mixed with other cheeseburger ingredients. I could've done without the iceberg lettuce, but the Thousand Island added a nice touch.
Blackbird Pizza's Stadium Special
Everyone seems to love Blackbird. I've only ever had it for pizza week so my opinion differs somewhat. Every year they go a little overboard with their slices that don't quite work and this year I think they got straight up lazy. Chips on pizza taste just as bad as you think they do. I didn't bother to try their Frito option.
DeNicola's Margherita Explosion
Not quite the knife and fork affair of previous years but still a hearty slice. Their crust is always too soft, and supposedly premade, and the rest of the pizza is nothing special but a decent traditional margherita.
East Glisan Pizza Lounge's N Du Ya Like Me Now
My least favorite slice last year, so I wasn't expecting much, but this was legit good. I don't know what "’Nduja-inspired house-made bacon" is but any bacon is good bacon. The crust still needs work, but the other traditional ingredients were tasty, with a little bit of sweetness.
Fillmore Coffee's The Naanfather
Another place I wasn't expecting much from, but if I've learned anything this year is that cauliflower on pizza is damn good. This had a nice, light, airy crust that worked well with the Indian-inspired ingredients.
Hammy's The Zia
Hammy's stuck to their usual Sicilian slices for Pizza Week, but with only one kind this year they put a bunch more on top of it. It's still a brick of bread with some stuff on top, and I'm still not a big fan of it, but you get your money's worth.
Handsome Pizza's The Famous Original [Your Name Here]
It's usually a good sign when you see a wood fired brick oven, and that this place is a bakery by day explains why the crust had that lovely bready crunchy but fluffy feel to it. The other incredients were unremarkable, and I'm still not digging hot sauce on pizza, especially with nothing to balance it out.
Hogan's Goat's The Carpizzio Slice
Beef carpaccio on pizza is a little unwieldy, but I'm not complaining. It's more meat than you usually see on a slice, especially for $2. The tomato mustard base didn't really stick out much compared to the other mustard based slices I've enjoyed. I could've done without the greens, which to date when not baked on a pizza has never really worked for me.
Hotlips' Chevre, Shrooms, and Whips
Hotlips has had a weird swing, producing the worst slice in 2016 and the best slice in 2017. This year was a solid slice with some traditional ingredients and an olive oil base, but otherwise unremarkable.
Mississippi Pizza's aMAIZEing
Another lesson this year is that corn definitely works on pizza, so I guess I can't make fun of Korean pizza anymore. This vegan slice had some lovely fresh flavors with the corn, zucchini, and fresh greens, and I've always been a fan of nutritional yeast on pizza.
Old Town Pizza's Flaming Shrimp and Jalapeño
Out of all the slices, this is the one I was least looking forward to as I'm a noted critic of spicy pizza, and especially sriracha. It was surprisingly really good though; the flavors balanced nicely with the shrimp, pineapple, and sriracha mayo. I really dug it, and along with last year's gyro slice Old Town has become a top tier contender.
Old Town Brewing's The Old Country
Another slice that I expected to be better than it was; cream sauce, potatoes, and bacon all sound lovely but on a pizza it just doesn't really work for me.
Pizano's Stuff Green Pepper
Pizano's is a sad little pizza place in Portland's saddest little mall, and the slices are equally anemic. However, for the second year in a row my slice was better than it had any right to be. The portion was still small, and the crust was still overly floppy, but the thick green pepper slices and garlic bread crumbs really added to the flavor.
Pizza Jerk's Beef and Broccoli
I actually enjoy broccoli on my pizza, but it was a bit overshadowed in this slice by a too sweet sauce and its other ingredients. I get what they were going for, but execution wasn't quite there.
Pizzicato's The Chimichurri Verde
One of my most anticipated slices, the preview pic looked amazing and I love churrasco with chimichurri. The actual product wasn't quite as impressive looking, with very little skirt steak and I couldn't really taste the chimichurri (which should probably have been included as a dipping sauce).
Rogue Hall's Lamb Before Thyme
Another highly anticipated slice that was ultimately a let down. For starters, they sold out every day within the first hour, so I had to bike my ass up to PSU twice, and the tiny slice I got had barely any of the gyro-inspired flavors advertised. A properly done gyro slice is super tasty, but this wasn't it.
Rovente's Dilly Mostarda
Another year, another mustard slice, and this may be my favorite. This is the most mustardy slice to date, incorporated into the sauce instead of the crust, and along with the dill chicken it really worked wonders. I'm sad I only ate one.
Sizzle Pie's Out of Step
A solid slice from Sizzle Pie with unremarkable ingredients and a typically disappointing crust. I skipped out on their other offering as I didn't want to make the line again, especially for a spicy vegan slice.
Slice's Nicky's Holiday Sausage with Portobello and Shaved Parmesan
The name is about as uncreative as the pizza, but they did a better job this year than last. The size is still underwhelming but the shaved parmesan and mushrooms were a tasty combo.
Station's I Dream of Electric Goats
Another lesson for this year is that apple doesn't really work on pizza. I waited for the better part of an hour for this slice, and they weren't even busy. It was kind of bullshit, and definitely not worth the wait.
SFNY's The Big Apple
The most daring slice of the year is also among the worst. SFNY did a sweet slice last year too, and it was one of my favorites, but this was just gross. I like apples, I like granola, I like cinnamon, I don't like them on pizza dough. Imagine putting apple sauce on bread, and you'll have a general idea of what this tasted like. It was the only pizza I threw away half eaten.
SFNY's Straight from New Delhi"
Another Indian-inspired slice, but this one didn't really work for me. I dig chana masala on naan bread, but this just wasn't good. I was so disappointed with SFNY, they're usually great but it seems like they actively attempted to make unappealing slices this year. It's the only place where I saw the majority of customers not ordering the $2 slice.
UFO Pizza's Gyro-Gravity
Another gyro-inspired slice that was just so-so with a crust that is still not worth eating. Old Town's gyro slice last year remains the gold standard, supplying a nice mix of fresh and baked ingredients.
Via Chicago's Olive Tapenade/Tomato"
I'll spare you all my Jon Stewart rant on tomato soup in a bread bowl. I will say that I've had Via Chicago every year, and every year they taste exactly the same. It's delicious, it's well worth it, but I don't notice any difference.
Virtuous Pie's Jalapeño Popper
The worst thing that can scarely be considered pizza I've ever put in my mouth. For one, it was easily the smallest slice I've ever had, and the rock hard "bacon", dried out jalapeño, and cream "cheese" were gross. I've had really amazing vegan pizza (my favorite is Oasis Cafe's Mr. Toad's Wild Ride) but I wouldn't wish this abomination on anyone.
TOP 5

• Rovente
• The 1905
• Bella
• Atlas
• Old Town

So far been playing around with it as an additive to certain dishes for the flavor. I've made Shakshuka with it, I've made a frittata with it. But in these dishes the Nduja is a background note and mainly spices the dish instead of being part of the show.
I'm trying to shy away from carb heavy meals (like scooping shakshuka up with bread, pastas, etc) so that limits what I can do with Nduja as many recipes when googling involve carb heavy meals.
Just curious if anyone has any other advice? Tonight I might add a good hunk to my olive oil that I plan on sautéing some chopped asparagus in.
I'm running out of ideas of what to do and while I will eat this stuff straight out of the package I feel like I should do more with it.

Period: 2299.87 days

	Submissions	Comments
Total	998	13315
Rate (per day)	0.43	5.79
Unique Redditors	506	3180
Combined Score	67527	40156

Top Submitters' Top Submissions

1. 4732 points, 75 submissions: HFXGeo
   
   1. Lamb Heart Pastrami (184 points, 41 comments)
   2. Smoked Morcilla: Spanish-style blood sausage (170 points, 24 comments)
   3. “Trophy” arrived today (115 points, 44 comments)
   4. Lunenburg Pudding (108 points, 18 comments)
   5. Garlic cured lamb heart (104 points, 14 comments)
   6. Mojama: Salt-Cured Air-Dried Tuna (104 points, 13 comments)
   7. Hops Lonza and Hops Coppa (100 points, 30 comments)
   8. Fennel Black Pepper Lamb Heart, now sliced :) (85 points, 21 comments)
   9. 60mm, 45mm and 32mm casing comparison (84 points, 11 comments)
   10. Coffee encrusted lonza (84 points, 6 comments)
2. 4559 points, 39 submissions: ellipses1
   
   1. Butchering a whole pig and utilizing all the parts (477 points, 94 comments)
   2. Hosted a charcuterie party at our farm last night (314 points, 51 comments)
   3. Charcuterie is more than just sliced meat on wood. It can be a bowl of soup that takes 7 hours and contains the souls of many of God's creatures (292 points, 40 comments)
   4. Farm to Table Dinner Party featuring duck (284 points, 41 comments)
   5. An assortment of sausages (216 points, 25 comments)
   6. Black Friday Farm-to-Table (192 points, 45 comments)
   7. Cracked open a really nice culatello last night and pulled 10 lbs of pamplona chorizo from the chamber. Decided to make a really finicky pizza with them (162 points, 27 comments)
   8. Morcilla Czernina - Duck Blood Sausage (133 points, 20 comments)
   9. This is the biggest variety of charcuterie I'll have available to me until the fall when I process our pigs. It's all downhill from here! (133 points, 9 comments)
   10. Cou Farci and Polish-Style Smoked Goose Sausage (130 points, 22 comments)
3. 975 points, 13 submissions: slackslackliner
   
   1. my first good coppa (173 points, 32 comments)
   2. First run of bacon on my 'new' slicer. So perfect (112 points, 22 comments)
   3. Wild European deer, lonzino style. Hmmmm, freedom meat... (97 points, 15 comments)
   4. No rules Charcuterie board (1/2 made by me) (85 points, 15 comments)
   5. Cheap beef cured to goodness! (83 points, 15 comments)
   6. Free range duroc bacon, cold smoked a few days on oak. Savoury cure, vac-packed for 1 week, 2-3 days on the cold smoke. (75 points, 11 comments)
   7. First coppa I have ever made (description in the comments) (66 points, 16 comments)
   8. Small guanciale piece, big flavour (60 points, 3 comments)
   9. Charcuterie in the Faroe Islands - whole sheep (and head), whole rabbit and whale. I've been in this shed, it is more awesome than it looks. Some of that stuff has been hanging for 25 months. My faroese friend sent this video to me, after I told him I was getting into charcuterie (56 points, 15 comments)
   10. First Charcuterie piece! Pancetta tesa, details in comments (55 points, 8 comments)
4. 945 points, 14 submissions: isolatediguana
   
   1. Salt Cured Backfat (Lardo) w/ White Pepper, Mustard Seed, Chili Flake, & Juniper Berry aged 6 months. (144 points, 31 comments)
   2. Bacon Wrapped Rabbit Roulade w/ Pig Head & Rabbit Offal (131 points, 19 comments)
   3. Datil Pepper & Fennel Lonza (Lomo) (86 points, 3 comments)
   4. Dry Cured Bacon spiced w/ cinnamon, ginger, black pepper, & chili flake. (83 points, 19 comments)
   5. Guanciale (Hereford hog cheeks w/ black peppercorn) (78 points, 10 comments)
   6. Packing Lardo in Luxardo and sea salt. See you in a few months... (70 points, 30 comments)
   7. Fennel Seed & Datil Chili Lonza (Hereford hog loin). (65 points, 8 comments)
   8. Filetto cured w/ dill seed, mustard seed, juniper berry, & chili flake (49 points, 11 comments)
   9. Lonza cured with fennel & datil pepper (46 points, 6 comments)
   10. The dry cured pork tongue experiment. (46 points, 9 comments)
5. 786 points, 12 submissions: Occasionally_Correct
   
   1. Wild Boar Bratwurst (120 points, 25 comments)
   2. Coarse Ground Pheasant Basil Sausage (91 points, 10 comments)
   3. Wild Turkey, Basil, and Sun Dried Tomato Sausage (75 points, 13 comments)
   4. Sage, Roasted Garlic, and Wild Duck! (72 points, 17 comments)
   5. Two Batches of Italian Sausage Done (64 points, 5 comments)
   6. Made Salami for the First Time! (62 points, 6 comments)
   7. Venison Brats Ready to Pack! (59 points, 14 comments)
   8. Fresh Veal and Pork Bratwurst (57 points, 26 comments)
   9. Mild Italian Coarse, Spicy Italian Standard (54 points, 12 comments)
   10. First Homemade Sausages! Wild Turkey, Sage, Roasted Garlic (48 points, 14 comments)
6. 779 points, 13 submissions: Dr0me
   
   1. Coppa hit 40% loss yesterday (87 points, 13 comments)
   2. Lonza just finished and it is gooooooood (75 points, 9 comments)
   3. Homemade charcuterie board (x post to /food) (73 points, 9 comments)
   4. Orange peel duck prosciutto a success! (70 points, 16 comments)
   5. My first coppa (black pepper and cayenne pepper)... Success! (62 points, 9 comments)
   6. Took a salumi class at the fatted calf in Napa, CA. Amazing facilities. Highly recommended! (61 points, 15 comments)
   7. Harissa Salami (55 points, 23 comments)
   8. My Lomo turned out great! (53 points, 8 comments)
   9. My first large format Soppressatta (53 points, 20 comments)
   10. Made some soppressatta for holiday gifts today. (52 points, 4 comments)
7. 743 points, 10 submissions: kit58
   
   1. My version of German “hunter sausage” (Jagdwurst) or what to do with pork skin (103 points, 15 comments)
   2. Andouille sausage (87 points, 21 comments)
   3. My take on glazed boneless ham (87 points, 24 comments)
   4. Krakowska sausage (82 points, 15 comments)
   5. First Mortadella (80 points, 24 comments)
   6. Cold smoked salmon, trout and mackerel (77 points, 8 comments)
   7. Cold-smoked Polish sausage. x-post from /sausagetalk (67 points, 14 comments)
   8. Russian hot smoked sausage from Marianski book (61 points, 16 comments)
   9. My first pancetta. Does it look right? Details in comments. (56 points, 9 comments)
   10. Summer sausage v. 2.0 (43 points, 7 comments)
8. 733 points, 5 submissions: Red_Beard_Iowa
   
   1. Dry cured & cold smoked country bacon, made from a #600+ Red Wattle sow, raised on Iowa pasture. (222 points, 23 comments)
   2. [Pro/Chef] Assortment of charcuterie I make for the restaurant, sourced from Iowa farms. (203 points, 35 comments)
   3. [Pro/Chef] Foie Duo: Seared foie, foie mousse, & black truffles. (143 points, 17 comments)
   4. Wagyu Bresaola Coming Off Cure & Onto Drying. (87 points, 19 comments)
   5. Duck Pâté, With Cured and Smoked Pork Cheek Inlay. (78 points, 17 comments)
9. 696 points, 7 submissions: Sam__
   
   1. Launched my first product yesterday! (253 points, 26 comments)
   2. Slicing my latest batch of Coppa (101 points, 10 comments)
   3. My best Coppa to date. (100 points, 6 comments)
   4. Chamber full of Coppa (80 points, 16 comments)
   5. First Lonzo turned out exceptionally well (65 points, 28 comments)
   6. Had my first market yesterday selling my charcuterie! (53 points, 20 comments)
   7. The classic: Coppa seasoned with black pepper. (44 points, 0 comments)
10. 647 points, 7 submissions: goodguyam
    
    1. Soppresatas ready for slicing (174 points, 16 comments)
    2. 20 month capicollo looking majestic AF (168 points, 10 comments)
    3. Making some fresh sausage with our 60 year old crank machine (96 points, 4 comments)
    4. Coppas looking ready to go! (62 points, 1 comment)
    5. Curing process from our first batch of sausage, capicollo and sopressata (59 points, 3 comments)
    6. Batch #1 - homemade sausage hanging (45 points, 3 comments)
    7. Homemade sausage 3 weeks later, preparing for vac seals 👌 (43 points, 3 comments)
11. 640 points, 11 submissions: ziznivypes
    
    1. Beef Heart Pastrami - tender, spicy and delicious. (77 points, 23 comments)
    2. Pork, Salt, Air, and Time: The Long Road to Prosciutto di Parma (76 points, 10 comments)
    3. Salumi 101: Your Guide to Italy's Finest Cured Meats (68 points, 2 comments)
    4. Home cured lamb prosciutto - delicious! (65 points, 9 comments)
    5. 40 Ways The World Makes Awesome Hot Dogs (63 points, 32 comments)
    6. How to Make Lamb Prosciutto (58 points, 1 comment)
    7. How to Make Lamb Prosciutto - A Step by Step guide (54 points, 6 comments)
    8. How to Make Beef Heart Pastrami - a step-by-step guide (49 points, 7 comments)
    9. How to Make Culatello (48 points, 4 comments)
    10. Guanciale = delicious! (47 points, 6 comments)
12. 637 points, 8 submissions: HenChef
    
    1. My curing cabinet with homemade ultrasonic mister humidifier & electric element heater. Salami, coppa & leg of ham. Also my first Reddit post... (159 points, 34 comments)
    2. 48 day air dried Berkshire Pork Coppa. 32% weight loss. Tiny bit of case hardening but incredibly delicious. Used an Ox Bung for the casing and hung vertically, flipping it once a week. (112 points, 15 comments)
    3. Ox heart Pastrami inspired by u/HFXGeo . Salt & Prague powder #1 brine for 10 days. Coriander, fennel & paprika dry rub. Hot smoked using cherry wood in our wood fired dome oven over a water bath to 61°c. https://www.reddit.comHFXGeo?utm_source=reddit-android (97 points, 11 comments)
    4. My current product range in my chamber. Pork & fennel salami. lamb & port wine salami. Coppa ham in ox bung. (85 points, 8 comments)
    5. My first Lamb Salami in natural 23mm Sheep Casing. Home cured Lardo, Fennel Seeds, Smoked Paprika & Rioja Wine. Absolutely delicious. Great even drying & shrinkage. Text book mould growth too. (69 points, 8 comments)
    6. Pork & fennel or Spicy Lamb Salami's in my adapted chamber. (42 points, 7 comments)
    7. My second curing chamber in converted wine cooler (40 points, 10 comments)
    8. 2.3kg Pork neck fillet, 4 day cure then washed in wine and stuffed into an Ox bung. Now in the chamber. (33 points, 16 comments)
13. 613 points, 10 submissions: SiloHawk
    
    1. Homemade bresaola, lonzino, sweet coppa, spicy coppa, and duck prosciutto for Thanksgiving (90 points, 3 comments)
    2. My first bresaola is ready. Dried to 35% weight loss, Ruhlman recipe. Absolutely amazed at the taste and texture! (83 points, 20 comments)
    3. Spanish dry cured chorizo. 36 days in chamber, 49% weight loss, Ruhlman recipe - Fantastic! (80 points, 10 comments)
    4. Started to see a little grey mold on my mini coppa. Got it out weighed it and found 35% loss. Cut it and was very happy with results! (79 points, 12 comments)
    5. Things are a little slow on the sub lately. I thought I would add an update to the beautiful mold growth on mini-coppa! (77 points, 9 comments)
    6. This belly cured for 2 weeks, dried in my curing chamber for 6 days, and now is getting cold-smoked! Wish my bacon luck! (54 points, 13 comments)
    7. Habanero, cayenne, and sweet coppa got cased today and went into the chamber. Bonus shot of recently completed and cut sweet coppa. (47 points, 10 comments)
    8. How does the mold on this Lonzino look to you. It's been in 5 days and girlfriend says it looks fuzzier than past products (37 points, 8 comments)
    9. Duck Breast Prosciutto. Salt box for 24 hours, coated in white pepper, hung for 13 days in chamber, lost 27% weight. Comments or suggestions? (35 points, 8 comments)
    10. Hung 4 small coppa today (2 sweet, 2 spicy) using the recipe from Ruhlman's book "Charcuterie". Anyone know why he says to hang @ room temp for 12 hours before the chamber? (31 points, 14 comments)
14. 565 points, 9 submissions: bafflez
    
    1. "Make Lox," she said. So I did. [OC] (168 points, 40 comments)
    2. My first Capocolla and Salami/Sopressa Vincentino. (81 points, 10 comments)
    3. Cured and Smoked Jalapeno Sausages in corn husks (64 points, 19 comments)
    4. Makin' Bacon - 4th of July Edition (57 points, 10 comments)
    5. My first Pâté! How did I do? (43 points, 25 comments)
    6. My take on Buckboard Bacon - Pork Pastrami? (41 points, 13 comments)
    7. Sriracha Maple Bacon [x-post smoking] (41 points, 9 comments)
    8. Canadian Bacon aka Back Bacon - Success! (37 points, 19 comments)
    9. Cured, smoked loin chops (recipe in comments) (33 points, 17 comments)
15. 505 points, 7 submissions: on1879
    
    1. Was doing a reshuffle of my curing chamber... (127 points, 16 comments)
    2. Bacon Mission (103 points, 19 comments)
    3. Haggis Mission - Great chieftain o the puddin'-race! (77 points, 15 comments)
    4. Time for another bacon mission... (73 points, 32 comments)
    5. Morcilla (50 points, 10 comments)
    6. Stornoway Black Pudding (38 points, 12 comments)
    7. Lamb Pastrami [brined, smoked & sous vide] (37 points, 7 comments)
16. 448 points, 9 submissions: nbsf1971
    
    1. Elk Salami (97 points, 8 comments)
    2. Sean Brock's closet at Husk (64 points, 5 comments)
    3. Chorizo Bleed (56 points, 12 comments)
    4. I forgot to post the "money shot" as requested... (49 points, 4 comments)
    5. Failed Pitina Attempt (41 points, 15 comments)
    6. Latest Harvest (Finocchiona + Coppa both Leni Poli's recipes) (41 points, 13 comments)
    7. Culatello and Pancetta Session (39 points, 4 comments)
    8. Salami Press Build (31 points, 9 comments)
    9. Controlling the white fuzzies (30 points, 18 comments)
17. 447 points, 4 submissions: GreenEggsandThew_Ham
    
    1. Salami weekend (207 points, 37 comments)
    2. Pancetta finally unveiled! (152 points, 29 comments)
    3. Last, but not least: The Capocollo! (48 points, 5 comments)
    4. Bacon: Maple cured & hickory smoked. (40 points, 5 comments)
18. 441 points, 6 submissions: Hungover247
    
    1. Charcuterie Board served at my restaurant. All made in house (109 points, 18 comments)
    2. Pulled a few pieces from the charc tank today plus a nice mortadella made yesterday. (102 points, 18 comments)
    3. Taking a weight on some gorgeous Toscano Salami One of the best mold developments I have accomplished so far (76 points, 15 comments)
    4. The other side of charcuterie..Chicken ballontine. Bok choy, maitake mushrooms and carrot puree. (64 points, 23 comments)
    5. New additions to the room (53 points, 5 comments)
    6. Used fridge set up (37 points, 5 comments)
19. 436 points, 6 submissions: typo9292
    
    1. The only thing I didn't make was the cheese :) - 2x Bresaolas, 1x Lonza, 1x Mortadella and 1x Lebanon Balogna. (110 points, 5 comments)
    2. Garlic Bologna - roasted a whole garlic head to get an more authentic flavor. (90 points, 16 comments)
    3. Homemade Summer Sausage! An epic 20 hour cut, grind, mix and smoke :) (87 points, 14 comments)
    4. Salami di Felino - my first legit salami, used T-SPX culture, 32% weight loss, tastes amazing. (61 points, 12 comments)
    5. My first Lonza, Bresaola and Mortadella (52 points, 11 comments)
    6. My First Ring Bologna :D - total time from start to finish was 14 hours. Totally worth it! (36 points, 10 comments)
20. 406 points, 6 submissions: kevmo77
    
    1. 4th of July Corn Dogs From Scratch (Rhulman's Hot Dog Recipe) (109 points, 17 comments)
    2. Spickgans: cured and smoked goose breast. (104 points, 21 comments)
    3. Homemade Boudin Noir with Apples and Onions (62 points, 15 comments)
    4. Homemade Boudin Blanc (57 points, 17 comments)
    5. My Bone-in Glazed Holiday Ham (38 points, 9 comments)
    6. Sausage and other fun. (36 points, 8 comments)
21. 400 points, 3 submissions: phanau
    
    1. Today, I officially opened the doors to my restaurant and this was the first thing we sent out. (256 points, 50 comments)
    2. I'm opening a charcuterie bar, here's a sneak peek! (101 points, 30 comments)
    3. I'm back! And now with 50% more meat! (43 points, 5 comments)
22. 388 points, 8 submissions: meaty_maker
    
    1. Coppa is ready. Indescribably delicious. (94 points, 3 comments)
    2. Salami are almost to 50% and will be coming out of the chamber in about a week. (47 points, 5 comments)
    3. Coppa is done curing and now onto drying. (46 points, 9 comments)
    4. The soppresata have hit 30% weight loss..tastes awesome but going to leave it in the chamber for a little longer. For reference: basic ruhan recipe from Salumi plus 1 Tbl ea cayenne and Spanish paprika (unsmoked). FLC/Mold600. 40-42mm hog casing. Chamber @ 65-degrees F and approx 75-80%RH (45 points, 23 comments)
    5. First taste of my 'nduja - aka spicy pig butter (42 points, 17 comments)
    6. Mini charcuterie platter. (41 points, 2 comments)
    7. Scored today! (39 points, 11 comments)
    8. We have achieved mold.…and into the drying chamber they go! (34 points, 0 comments)
23. 387 points, 7 submissions: slopoke45
    
    1. First attempt at Spanish Chorizo. Hung for about 3 weeks and lost 30%...tastes great (83 points, 7 comments)
    2. First attempt at duck prosciutto (70 points, 14 comments)
    3. First salami attempt. See comments for specifics (53 points, 4 comments)
    4. Phase one of diy curing chamber (50 points, 9 comments)
    5. Duck prosciutto update (48 points, 16 comments)
    6. Boudin Blanc. Ruhlman’s recipe. Everything went perfect but final product texture was so light and fluffy it was like scrambled eggs in a hog casing. Forcemeat didn’t break or anything. Is that the desired result? Flavor was good I just couldn’t get past the texture. (42 points, 12 comments)
    7. First attempt at salami (41 points, 2 comments)
24. 351 points, 4 submissions: odwraca
    
    1. 40 pounds of summer sausage curing overnight (138 points, 13 comments)
    2. Pronghorn Antelope Summer Sausage - This one crumpled so we tasted it! (84 points, 3 comments)
    3. Venison Bresaola - cut it way too thick but still tasty (68 points, 19 comments)
    4. Tenderloin Salumi out of the chamber today. Busy week! (61 points, 5 comments)
25. 350 points, 7 submissions: outsider01
    
    1. Fresh mild Italian sausage (69 points, 10 comments)
    2. Dried Lukanka sausage (59 points, 4 comments)
    3. Fresh Chorizo Sausage (59 points, 16 comments)
    4. Fresh (non-traditional) boudin blanc (47 points, 18 comments)
    5. Fresh habanero sausage (47 points, 8 comments)
    6. Fresh Pork & Apple sausage (36 points, 4 comments)
    7. Hello, I'm new to this sub (33 points, 8 comments)

Top Commenters

1. HFXGeo (2744 points, 792 comments)
2. ellipses1 (1423 points, 313 comments)
3. Cdresden (318 points, 77 comments)
4. onioning (303 points, 92 comments)
5. slackslackliner (302 points, 100 comments)
6. KeavesSharpi (215 points, 79 comments)
7. unusuallylethargic (206 points, 3 comments)
8. BonquiquiShiquavius (189 points, 79 comments)
9. craiggger3g (189 points, 54 comments)
10. on1879 (180 points, 50 comments)
11. kit58 (176 points, 71 comments)
12. brilliantjoe (172 points, 35 comments)
13. isolatediguana (169 points, 47 comments)
14. redshoes (165 points, 34 comments)
15. Damaso87 (161 points, 21 comments)
16. alexb210 (159 points, 75 comments)
17. PsychicWarElephant (159 points, 48 comments)
18. Sam__ (158 points, 45 comments)
19. Dr0me (157 points, 75 comments)
20. Occasionally_Correct (155 points, 90 comments)
21. GreenEggsandThew_Ham (155 points, 51 comments)
22. bafflez (147 points, 81 comments)
23. grooverocker (147 points, 7 comments)
24. giveitago (140 points, 16 comments)
25. krlidb (139 points, 15 comments)

Top Submissions

1. Butchering a whole pig and utilizing all the parts by ellipses1 (477 points, 94 comments)
2. Hosted a charcuterie party at our farm last night by ellipses1 (314 points, 51 comments)
3. Pleasure room by ruparjev (301 points, 8 comments)
4. Charcuterie is more than just sliced meat on wood. It can be a bowl of soup that takes 7 hours and contains the souls of many of God's creatures by ellipses1 (292 points, 40 comments)
5. Farm to Table Dinner Party featuring duck by ellipses1 (284 points, 41 comments)
6. Whole Pig Butchery and Recipes (NSFW - pig Carcass Photos) by Forensicunit (279 points, 17 comments)
7. Homemade prosciutto. Walnut-fed, farm-raised pig from Vashon Island, WA. Cured and aged for 18 months. by keep_on_churning (275 points, 33 comments)
8. Today, I officially opened the doors to my restaurant and this was the first thing we sent out. by phanau (256 points, 50 comments)
9. Launched my first product yesterday! by Sam__ (253 points, 26 comments)
10. My birthday present from my wife by krlidb (237 points, 43 comments)

Top Comments

1. 110 points: laharre's comment in Should I be worried about this jamon iberico? Black and white substance in the outside? Is it mould? Yellow and pink fat on the inside? Supposed to be Joselito gran Reserva but bought from a 3rd party. Difficult to comment on the taste... heavier and darker, maybe a little bitter? Please advise.
2. 107 points: unusuallylethargic's comment in prosciutto after 3 months, need help
3. 94 points: Nauin's comment in Should I be worried about this jamon iberico? Black and white substance in the outside? Is it mould? Yellow and pink fat on the inside? Supposed to be Joselito gran Reserva but bought from a 3rd party. Difficult to comment on the taste... heavier and darker, maybe a little bitter? Please advise.
4. 92 points: grooverocker's comment in "Charcuterie Plate" posts - seriously why?
5. 92 points: unusuallylethargic's comment in UPDATE prosciutto after 3 months, after cleaning the mold off with vinegar
6. 84 points: jollyadvocate's comment in Should I be worried about this jamon iberico? Black and white substance in the outside? Is it mould? Yellow and pink fat on the inside? Supposed to be Joselito gran Reserva but bought from a 3rd party. Difficult to comment on the taste... heavier and darker, maybe a little bitter? Please advise.
7. 81 points: Cdresden's comment in prosciutto after 3 months, need help
8. 73 points: craiggger3g's comment in Salt Cured Pork Liver after 2 months in dry cure.
9. 69 points: nikiu's comment in Should I be worried about this jamon iberico? Black and white substance in the outside? Is it mould? Yellow and pink fat on the inside? Supposed to be Joselito gran Reserva but bought from a 3rd party. Difficult to comment on the taste... heavier and darker, maybe a little bitter? Please advise.
10. 64 points: ellipses1's comment in Butchering a whole pig and utilizing all the parts

Generated with BBoe's Subreddit Stats

I make a lot of resolutions every year and cross them all off usually. This is my longest list ever. I include a lot of measurable things. Also enjoyable things; just stuff I want to DO. There's things on here that will make me a better person, but that's just part of this yearly TO DO list, which is how I view it. I include some week long challenges (like sunscreen every day for a week) to see if I can develop a good habit. There's very little year long DOs and DON'Ts like "don't gossip" because those aren't measurable.
EATING/DRINKING
Cook perfect hamburger
Chinese Restaurant
Brazilian/Argentinian Restaurant
Hot Dog Restaurant
Sushi Restaurant
Korean Restaurant
Non-chain Pizza
Thai Restaurant
Polish Restaurant
Black Bean Deli (Cuban Sandwich, Black Bean Soup, Avocado Salad Dressing)
La Cantina
Stardust
Hanson's Shoe Repair
Redlight Redlight
Wally's
Brew alcohol
Eat ghost pepper
Use infrared fryer
Drink Around the World
Nduja
K, College Park
Tasty Wok
Pho 88
King Cajun
Pharmacy, Dr Philips
Iza, Thorton, Cuban Sliders
Moonfish, Sand Lake
Prato, Winter Park
Enzian
Scratch, Winter Park
Saigon Noodle and Grill
Maxine's, Shine, Thornton
EACH DAY FOR A WEEK
Use sunscreen
Shave
Read to son
Walk around the block
Eat vegetarian
CHORES
Clean out back yard
Paint ceiling
Paint bar
Level all wall hangings
Service scuba tanks
Fix screen
Replace AC UV bulb
Replace Tires
SEASONAL
Jan StoGaWriMo 20k game
Jan Highland Games
Jan Watch Archer
Jan Watch Sherlock
Feb Run with the bulls
Feb Thing-A-Day
Spring Watch Borgia
Mar NaNoEdMo
Apr NaPoWriMo
Oct Fantasy Fest
Aug Burning Man
Oct 24 hr Comic Day
Oct Oktoberfest
May Kentucky Derby
May Tequila on Cinco
May Make a pinata
Nov Christmas Ale
Nov Write Novel
Sept Food and Wine
OTHER
Meet a New Person
Play New Social Game
Vote in Something
Create Z-Day Kit
Z-Day Drill
Listen to a record player
Sleep in car
Raise for charity
Get under 200 pounds
Get window plant
Burn an offering
Camp
Have a plant
Habitat for Humanity
Five interesting selfies
Take a class
Give a gallon of blood
Golf lesson
Learn to fly a plane
Finish Schmoo's BRC
Finish Jaron's BRC
Write Anne Frank Musical
100 sketches in 100 days
NaBloPoMo
ANSWER
What would you attempt if you knew you could not fail?
PRIVATE
Threeway
Like Body
TO WATCH
Modern Family - TV
Kiss Kiss Bang Bang
Gattaca
Warrior
50/50
Troll Hunter
How To Train Your Dragon
Brick
The Fall
Secondhand Lions
The Hidden
Sunshine
Layer Cake
Kiss Kiss Bang Bang
Bronson - Tom Hardy
True Romance
Grave of Fireflies
Iron Giant
Prince of Egypt
The Room
City of Lost Children
Out Cold
I Love You Phillip Morris
Green Street Hooligans
Black Dynamite
Moonrise Kingdom
The Fountain
Attack the Block
Reign Over Me
Harold and Maude
Mirrormask
Mr. Brooks
Winter's Bone
The Life Aquatic
City of God
Synecdoche, New York
Sleepers
The Guard
Man On Wire
Running Scared
DON'T
Gossip
Write Off Friends
Indulge Crazy
Overwork Shoulder
Ignore Photophobia
Indulge Martyrdom
DO
Diet
Exercise
Filter self
Be Dull
Be Predictable
TO READ
Ex Machina, Vaughan
Movements of Magic: Spirit of Tai Chi Chuan
Golf in the Kingdom
Way of the Peaceful Warrior
Steppenwolf, Hesse
Crime and Punishment
The Wandering Taoist
Seven Bamboo Tablets of the Cloudy Satchel
Tai Chi: Supreme Ultimate
The Tao of Physics
Zen and the Martial Arts
Through a Scanner Darkly
Chop Wood, Carry Water
Invisible Man, Ellison
Zen w/o Zen Masters
Jane Brody's Good Food
Carry Tiger, Return to Mountain
Shambala, Trungpa
Curious Case of Sidd Finch
The Motion of Light in Water: Sex and Science Fiction in the East Village, 1958 to 1965, Delany
Power of Myth, Campbell
Tao Te Chin by Lao Tse
The Hero With A Thousand Faces, Campbell
Zen Driving
Zen te De, Winckar
The Miracle of Mindfulness
Philosopher's Diet, Watson
Gateway in a Vast World
World According to Garp
Even Cowgirls Get the Blues
Save the Cat
Miss Peregrine's Home for Peculiar Children
Guide to the Vascular Plants of Florida, Wunderlin
OUTINGS
Black Hammock Airboat
Do scavenger hunt
Go Karts
Road Trip
Paintball
Harry Potter World
Enzian
Go fishing
Shooting range
Horse riding