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  1. chozume

    Advice for getting better texture & definition in fresh sausage

    I went to a gourmet sausage restaurant last night, and the chef had about 20 or 30 types of fresh sausage on the menu. I sampled half a dozen of them and they were all great, good levels of salt & seasonings, great combinations of meat. The one thing that stood out for me, though, was the...
  2. chozume

    G'day and konnichiwa

    Hi everyone, greetings from Chozume. A few words about myself. I'm an Aussie-born Greek guy who's been living in Japan for the past 20 years or so. I've traveled the world extensively and love good food from anywhere. I've also had a life-long love affair with charcuterie, and started down...
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