Nice ham

One of those nice Serrano Hams?

Robert Chung said:

Heras wins a dry ham as big as he is.

Do you suppose that we're going to have to put up with another 800
posts from Lafferty telling us that Heras HAS to be doping because he
won such a hard stage?

Sir Topham Hatt said:

One of those nice Serrano Hams?

Perhaps, but I would hope it was an Iberico.

"Tom Kunich" <[email hidden]> a écrit dans le message de
news:[email hidden]...

Quoted message said:

Do you suppose that we're going to have to put up with another 800
posts from Lafferty telling us that Heras HAS to be doping because he
won such a hard stage?

Of course not. He HAS to be doping because he was on Postal.

"Robert Chung" <[email hidden]> a écrit dans le message de
news:[email hidden]...

Quoted message said:

Sir Topham Hatt said:

One of those nice Serrano Hams?

Perhaps, but I would hope it was an Iberico.

Hell, if it was a Pata Negra, it'd be worth about as much as the Vuelta GC
winner's bonus. Those things cost a fortune.

trg said:

"Robert Chung" <[email hidden]> a écrit dans le message de

Quoted message said:

Sir Topham Hatt said:

One of those nice Serrano Hams?

Perhaps, but I would hope it was an Iberico.

Hell, if it was a Pata Negra, it'd be worth about as much as the Vuelta GC
winner's bonus. Those things cost a fortune.

No [censored]! http://www.gourmetstore.be/en/shop-produits/jambon.asp

This was an unfortunate thread to open up at this time. I haven't
eaten, I started drooling, now I have to drive to the next town which
is the only place around here to get a good prosciutto sandwich.

R

trg said:

"Robert Chung" <[email hidden]> a écrit dans le message de
news:[email hidden]...

Quoted message said:

Sir Topham Hatt said:

One of those nice Serrano Hams?

Perhaps, but I would hope it was an Iberico.

Hell, if it was a Pata Negra, it'd be worth about as much as the Vuelta
GC winner's bonus. Those things cost a fortune.

http://www.cyclingnews.com/photos/2005/vuelta05/index.php?id=vuelta056/6_022g

trg said:

"Tom Kunich" <[email hidden]> a écrit dans le message de
news:[email hidden]...

Quoted message said:

Do you suppose that we're going to have to put up with another 800
posts from Lafferty telling us that Heras HAS to be doping because he
won such a hard stage?

Of course not. He HAS to be doping because he was on Postal.

TH was on postal........

Pretty much anyone who wins much is going to be called a doper. Ever
since Festina in '98, who were dominant as a team at that time, it's
always "if you're winning, you're a doper". Sometimes it's true.
Sometimes it's not.

As a big fan of Heras I hope that never becomes that case.

In article <[email hidden]>,

Sir Topham Hatt said:

One of those nice Serrano Hams?

Robert Chung said:

Heras wins a dry ham as big as he is.

I hope it was one of the varieties of Iberian ham. Somewhat better (imo) than
the Serrano.

--
tanx,
Howard

Butter is love.

remove YOUR SHOES to reply, ok?

Howard Kveck said:

I hope it was one of the varieties of Iberian ham.
Somewhat better (imo) than the Serrano.

Not having ever tried either of the Spanish hams, how does it compare
to a nice Italian prosciutto?

R

Howard Kveck said:

In article <[email hidden]>,

Sir Topham Hatt said:

One of those nice Serrano Hams?

Robert Chung said:

Heras wins a dry ham as big as he is.

I hope it was one of the varieties of Iberian ham. Somewhat better
(imo) than the Serrano.

Maybe they used the thigh of a slow and unsuccessful rider. Ugh. Ham and
Mayo.

RicodJour said:

Howard Kveck said:

I hope it was one of the varieties of Iberian ham.
Somewhat better (imo) than the Serrano.

Not having ever tried either of the Spanish hams, how does it compare
to a nice Italian prosciutto?

I've only had a tiny bit of Iberico, once. Damn that was tasty.

http://www.departures.com/ep/ep_0105_ham.html

BTW, in the new edition of "On Food and Cooking," Harold McGee writes:

"The Enigma of Hams cured without nitrite

"Though most traditional long-cured hams are treated with saltpeter to
provide a steady supply of nitrite, a few are not. The eminent prosciuttos
of Parma and San Daniele are cured with sea salt only, yet somehow still
develop the characteristic rosy color of nitrite-stabilized myoglobin. Sea
salt does contain nitrate and nitrite impurities, but not enough to affect
ham color. [...] And it may be that the absence of nitrite is one of the
keys to the exceptional quality of these hams. Nitrite protects meat fats
from oxidation and the development of off-flavors. But fat breakdown is
also one of the sources od desirable ham flavor, and nitrite-free Parma
hams have been found to contain more fruity esters than nitrite-cured
[...] hams."

"D. Ferguson" <[email hidden]> a écrit dans le message de
news:[email hidden]...

Quoted message said:

trg said:

"Tom Kunich" <[email hidden]> a écrit dans le message de
news:[email hidden]...

Quoted message said:

Do you suppose that we're going to have to put up with another 800
posts from Lafferty telling us that Heras HAS to be doping because he
won such a hard stage?

Of course not. He HAS to be doping because he was on Postal.

TH was on postal........

So was Cedric Vasseur... And Tom Boonen...

"Robert Chung" <[email hidden]> a écrit dans le message de
news:[email hidden]...

Quoted message said:

Howard Kveck said:

In article <[email hidden]>,

Sir Topham Hatt said:

One of those nice Serrano Hams?

"Robert Chung" <[email hidden]> wrote:

> Heras wins a dry ham as big as he is.
>

I hope it was one of the varieties of Iberian ham. Somewhat better
(imo) than the Serrano.

Maybe they used the thigh of a slow and unsuccessful rider. Ugh. Ham and
Mayo.

It was the thigh of a either a gymnast or footballer (soccer)- Hamm and
Mayo.

"RicodJour" <[email hidden]> a écrit dans le message de
news:[email hidden]...

Quoted message said:

Howard Kveck said:

I hope it was one of the varieties of Iberian ham.
Somewhat better (imo) than the Serrano.

Not having ever tried either of the Spanish hams, how does it compare
to a nice Italian prosciutto?

Blows the hoofs off it.

In article <[email hidden]>,

RicodJour said:

Howard Kveck said:

I hope it was one of the varieties of Iberian ham.
Somewhat better (imo) than the Serrano.

Not having ever tried either of the Spanish hams, how does it compare
to a nice Italian prosciutto?

R

I really love Prosciutto di Parma. I've never had any of the San Daniele
prosciutto, but I've been told it's quite good. But, to my mind and tastebuds,
the Spanish hams are better. They're cured longer, for one thing. The Serrano is
(I think) a little less salty that Parma, and has a more intense flavor. But the
Iberian hams have a slightly sweeter flavor and a much more pleasing texture. It
has this fabulous, buttery feel. Goddamn, I'm hungry.

--
tanx,
Howard

Butter is love.

remove YOUR SHOES to reply, ok?

In article <[email hidden]>, "Robert Chung" <[email hidden]>

Quoted message said:

RicodJour said:

Howard Kveck said:

I hope it was one of the varieties of Iberian ham.
Somewhat better (imo) than the Serrano.

Not having ever tried either of the Spanish hams, how does it compare
to a nice Italian prosciutto?

I've only had a tiny bit of Iberico, once. Damn that was tasty.

http://www.departures.com/ep/ep_0105_ham.html

BTW, in the new edition of "On Food and Cooking," Harold McGee writes:

"The Enigma of Hams cured without nitrite

"Though most traditional long-cured hams are treated with saltpeter to
provide a steady supply of nitrite, a few are not. The eminent prosciuttos
of Parma and San Daniele are cured with sea salt only, yet somehow still
develop the characteristic rosy color of nitrite-stabilized myoglobin. Sea
salt does contain nitrate and nitrite impurities, but not enough to affect
ham color. [...] And it may be that the absence of nitrite is one of the
keys to the exceptional quality of these hams. Nitrite protects meat fats
from oxidation and the development of off-flavors. But fat breakdown is
also one of the sources od desirable ham flavor, and nitrite-free Parma
hams have been found to contain more fruity esters than nitrite-cured
[...] hams."

When I was in Barcelona, I went into the Marcat de Sant Antoni, which is a
sort of permanent indoor farmer's market, and saw at least 8 different varieties
of Iberico. There was a small fortune in ham there. I sure wanted to buy one,
but I don't think there was a chance in hell of getting it on the plane without
being attacked by the hungry hoards.

--
tanx,
Howard

Butter is love.

remove YOUR SHOES to reply, ok?

In article <[email hidden]>,

trg said:

"Robert Chung" <[email hidden]> a écrit dans le message de
news:[email hidden]...

Quoted message said:

Howard Kveck said:

In article <[email hidden]>,
Sir Topham Hatt <[email hidden]> wrote:

> One of those nice Serrano Hams?
>
> "Robert Chung" <[email hidden]> wrote:
>
>> Heras wins a dry ham as big as he is.
>>

I hope it was one of the varieties of Iberian ham. Somewhat better
(imo) than the Serrano.

Maybe they used the thigh of a slow and unsuccessful rider. Ugh. Ham and
Mayo.

It was the thigh of a either a gymnast or footballer (soccer)- Hamm and
Mayo.

OK, now you can make the obligatory "someone's already eating Hamm" joke.

--
tanx,
Howard

Butter is love.

remove YOUR SHOES to reply, ok?

In article <[email hidden]>,

trg said:

"RicodJour" <[email hidden]> a écrit dans le message de
news:[email hidden]...

Quoted message said:

Howard Kveck said:

I hope it was one of the varieties of Iberian ham.
Somewhat better (imo) than the Serrano.

Not having ever tried either of the Spanish hams, how does it compare
to a nice Italian prosciutto?

Blows the hoofs off it.

The hoof is one of the reasons we can't get Iberian ham in the US. The USDA
doesn't like 'em. The good Iberians come with 'em. The USDA has problems with
the butchering and curing, too, but they are supposedly going to let them in in
the next two or three years.

--
tanx,
Howard

Butter is love.

remove YOUR SHOES to reply, ok?