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  1. #1
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    Default Healthier Salami (and tastier)

    I love Salami but it has high fat, and much of it is saturated. A simple solution is to gently fry it (dry pan). This also intensifies the flavour.

    I just did some now, and weighed it before and after:
    4 slices before was 27 grams
    after was 17 grams
    which represents a whopping 37% reduction in weight.

    I suspect that a decent part of the reduction is also in water content because when I weighed the paper towels that had all of the fat in them, they had added 13 grams (for a 100g packet of Salami).

    Even so, reducing the overall fat from 28% (packing indication - variable) to 15% has to be a good thing.
    Regards, FenceFurniture

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  3. #2
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    Donít know about health benefits, but Chilli/Garlic Cabana sliced and cooked on the Webber goes exceptionally well with a beer.
    Being an open grill, Iím clinging to the likelihood of some fat departing during the cooking process.

  4. #3
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    Quote Originally Posted by skypig View Post
    Donít know about health benefits, but Chilli/Garlic Cabana sliced and cooked on the Webber goes exceptionally well with a beer.
    Being an open grill, Iím clinging to the likelihood of some fat departing during the cooking process.
    Well it would, especially if you're a prick towards them.

    Are you using heat beads or charcoal on the Weber?
    Regards, FenceFurniture

    COLT DRILLS GROUP BUY
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  5. #4
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    Brett,
    Iím too a huge fan of Salami,but I kind of just except itís a ďFunĒ food, not the healthy cardboard option.
    Too me looking for a healthy Salami is like owning a Ferrari and asking the Mechanic to put a Governor on the throttle [emoji17][emoji17].

    Cheers Matt.

  6. #5
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    Quote Originally Posted by FenceFurniture View Post
    Well it would, especially if you're a prick towards them.

    Are you using heat beads or charcoal on the Weber?
    I’m lazy - It’s a gas Weber.

  7. #6
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    Just went out for breakfast.
    I had the mixed grilled mushrooms with spinach on sourdough topped with a poached egg and goats cheese.

    Oh Yeah

    And a side dish of fried Chorizo.
    We know the chef and he knows I like Chorizo so he gives me an extra ;large serve.

    We go to this place once every 2 weeks, otherwise we hardly ever go out to eat, or buy takeaway. We're often in bed by 8pm - I wake up around 4 and get up at 5am.

  8. #7
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    Hi,
    Early to bed and early to rise, makes a man healthy wealthy and wise.
    Or so they told me in my youth.
    Regards
    Hugh

    Enough is enough, more than enough is too much.

  9. #8
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    Quote Originally Posted by A Duke View Post
    Hi,
    Early to bed and early to rise, makes a man healthy wealthy and wise.
    Hum . . . Zero for 3 at the moment.

  10. #9
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    Quote Originally Posted by BobL View Post
    Just went out for breakfast.
    I had the mixed grilled mushrooms with spinach on sourdough topped with a poached egg and goats cheese.

    Oh Yeah

    And a side dish of fried Chorizo.
    We know the chef and he knows I like Chorizo so he gives me an extra ;large serve.

    We go to this place once every 2 weeks, otherwise we hardly ever go out to eat, or buy takeaway. We're often in bed by 8pm - I wake up around 4 and get up at 5am.
    Had a similar delightful cafe breakfast - (but not quite as good. No Sourdough) in Stanthorpe QLD recently. At 6am preceding a great weekend of motorcycle racing. “The Big Chill” is the name of the race meeting. Being held in the coldest place in QLD, in the middle of winter. Not too bad - never went below 4 degrees.

  11. #10
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    Quote Originally Posted by skypig View Post
    Had a similar delightful cafe breakfast - (but not quite as good. No Sourdough) in Stanthorpe QLD recently. At 6am preceding a great weekend of motorcycle racing. “The Big Chill” is the name of the race meeting. Being held in the coldest place in QLD, in the middle of winter. Not too bad - never went below 4 degrees.
    The cafe we goto is run by Italian people and they have a pretty good "savoury" range of breakfast items. They do a Tuscan meatballs which is very tasty and used to do a Polenta with Italian sausage dish which I have been trying to get them to bring back. Italians don't normally do breakfast (a smoke, double espresso, and a look around is about it) but for hard working peasants Polenta was a very traditional Italian breakfast food in the mountains. Usually its left over polenta from the night before, sliced and grilled to a toasty brown and broken up and covered in hot milk. Or covered with a bit of cheese. I like the heart stopper version - toasted then covered with salami which is grilled and then with cheese and grilled again - delish.

  12. #11
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    Quote Originally Posted by BobL View Post


    We're often in bed by 8pm - I wake up around 4 and get up at 5am.

    Bob your body clock looks like it could be on Eastern Time

    We have a very good Butcher on the edge of town. Salamis/Sausage have always been a favourite of mine but only indulging occasionally. I ducked in to the Butchers the other dat and bought some Kransky. Wow I was not disappointed. I need to do more "research" into his varieties
    Just do it!

    Kind regards Rod

  13. #12
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    I've posted this before but 2 of these people are my Italian cousins in their salami curing cellar.
    Salami2s.jpg

    The cellar contains about 400 salamis ranging from half a kg to 7kg each.
    Mainly a type of Salami called Sopressa.
    A full slice from a large salami is about 150mm in diameter,
    Wafer thin slices on a piece of ciabatta - Yum!
    5mm thick slices flash fried in a pan - Yum.
    10 mm cubes fried off and tossed into fresh pasta with some freshly chopped parsley - oil/fat and all - double yum!.

  14. #13
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    Brett,
    tried to send a private message but it says you have turned that function off.
    Could you please contact me ASAP.

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