Is this Nduja Hack any good? MUST or BUST
ฝัง
- เผยแพร่เมื่อ 1 ธ.ค. 2023
- @foodwishes
Today we are making the Hacked version of the Classic Southern Italian Salami known as Nduja. You can find the original video here: • Spicy Salami Spread (N...
For the Calabrian Chili's, you can use whole chili's like in this video, but I would personally recommend using a Calabrian Pepper paste. I think you will get an even better result. You can buy the paste here: tinyurl.com/yxcpc9cp
You can also find the recipe for this "Cheater" version of Nduja here: foodwishes.blogspot.com/2018/...
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Eric
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I'm watching you critique the OG like "THE NERVE OF YOU"
LOL🤣🤣
Absolutely love Chef John's channel ‼️
The expression on your face when he drops his punchline 🤣
For this recipe I would suggest using a Calabrian Chili paste rather than whole chili's. Here's a great source: tinyurl.com/yxcpc9cp
Nevermind it's working now. It kept saying page not found or something like that
Chef John gotta be the youtube cooking video goat
He's got a great library of recipes!!
I am a big fan of Chef John. I have made this recipe and thought it was great. But I like the idea of using “fresh” lard (as opposed to the stuff sold in a white brick).
Awesome approach Eric!! Loved it ;-)
What wonderful idea for a quick spread during Christmas social season! I appreciate your channel a lot!
Thanks so much! 😊
I've never gone wrong with Chef John. This has made my short list to try!
Two of my favorite YT cooking channels coming together! Excellent, Eric. Thank you. And thank you, Chef John.
Definitely going to try this!
Looks incredible!
Would love to try it!!!
Love the must or bust concept, very entertaing video!
I think I am going to try this, looks delicious!!
I think you'll love it!
As usual, great content. I've made this recipe and enjoy it. Will look at using a very small amount of liquid smoke next time along with the pancetta.
Loved you segment of comparison. I am a food Wishes fan as I am of your show and to see you give this spread a thumbs up was awesome. Can you please do a few more comparison of maybe his summer sausage and other sausages that he makes? Fans would love that. Thank you because you have put the world of dry sausage and devices needed for preparation within reach for home cooks. One last thing I tried the He rew National hot dog recipe and I wanted to know if I could hand mix the final grind into the farse mix because I don't have a kitchen aid machine and you don't recommend a food processor which I do have. Once again Thank you!!!❤
Agree and aged Nduja is going to be more complex and vastly superior, however I am very interested in this recipe as a dip at a BBq, but I would substitute the butter with a creamy goats cheese, in fact although its December here in the UK I am going to experiment this recipe as a dip, rather than a spread this week, but I will substitute the Calabrian peppers for the last of my own grown chilli.
Very cool idea!!! I'm digging the goat cheese idea!
Very interesting. But…. If I wanted easy I would just buy salami in the store. I love the creativity and the flavors that we develop over time with the traditional methods. Thanks for doing this though!
Dude your channel rocks
I'm going to spend this Christmas in Mexico so some of these items will be a little hard to find, but im definitely going to try it with some mexican salamis and chilis.
I saw this one a while ago, it’s pretty interesting, I’d make this for sure, I think you had a great idea to use smoked bacon in it, that may be key, and maybe some spices could help too? Great video. 👍🏽
This sounds delicious to me, considering that can be done in 24 hours.
In the future, I'll definitely want to try the real thing, since I never had it before, but for now I'll try this.
I would love to see you trying to make mortadella!
Thank you for your amazing videos!
Actually he already does have a Mortadella video
Here you go: th-cam.com/video/NPBi_VEoj0Q/w-d-xo.html
I'd definitely eat it !
Looks great! I think the hack version looks more appetizing though. It sound kind of like salami/pepperoni spread with heat, Ham salad minus salad dressing/mayonnaise and relish. Chef John stays busy with His version of many recipes. Not sure I'll have any Salami or Pepperoni that will make it to the grinder for a sandwich spread but it's a nice idea. Thanks Eric!
LOL, Yeah the use of the fresh ingredients certainly makes the color pop!!
This looks like a must try for sure! The link you posted for the chili paste doesn't work so you know. Great video Eric!
Thanks Russ. I just fixed it😉. If you try this be sure to let me know.
Hello - I have been watching your videos for a couple of years - i noted your video for a leberwurst and was hoping that you could also do a video on Brauhschweiger as well - since we are on the topic of spreadable meat products. Thanks,
I’m definitely jog a try this recipe…just not on a toasted hot dog bun 🤣🤣❤️
Surely not everyone has a cool, constant temperature, aired room to keep the nduja for 4-5 months until ready. So, I go with Chef John's recipe 😊
Nice…,I could think of 5-7 black olives added to the mix and replace the butter with pig lard.. Some Pimento de la vera would work wonders to it.
Thank you. Instead of using butter when I made this, I used bacon drippings. God Bless and stay safe.
I bet that was tasty!!
Given the huge amount of Nduja spread that can be produced quickly this spread is perfect for... a Swedish style savoury layered cake. Also knowm as smörgåstårta. 🤤
When I want sausage NOBODY messes with 2Guy's
When I want recipes in general NOBODY messes with Chef John !!!
My daughter lives in Modena, It. She brought me back Nduja Spilinga which is a thick paste.
looks good id probably use a little less oil cuz its a bit moist for me :D id add some liquid smoke in there tho
I was thinking the olive oil and butter would cause issues. Olive oil is too runny and butter lacks the mouthfeel of pirk fat. I was actually thinking bacon and then rendering fat from country ribs or Boston butt trimmings to use instead of the butter and olive oil. I also thought a 1/3 cup of cultured Greek yogurt would be good. Then, letting it sit in the fridge a couple of days so the acid and flavors could marry better.
OHHH Very interesting! If you try it I'd love to hear about it
I feel like anchovies, maybe even fish sauce, could really supplement the savory funk I'd be hoping to see in a salami spread.
Our master
This sounds good. I would think that using a good quality lard rather than buter would improve it.
Very Interesting, I intend to make the original recipe that you demonstrated during Season 4 I'd rather have the more complex flavor development.
It's very tasty!!
I made this today, instead of pancetta I used bacon, I also added about 4g garlic powder and 4g onion powder, mixed it up and tasted it, then added about 1/2 tsp writes liquid smoke. It’s not horrible, it’s still not Nduja, but for something that you can make in 20 minutes, it’s not bad. Though I’d share. 🙏🏽
He does a good plating!🤷♂
I wonder why Chef John didn't use lard instead of olive oil and butter...
I've never made a Chef John recipe that wasn't delicious.
You talked about everything, and you helped many people in the technique of making salami. Not once have I heard you use phosphate as a binder.
Yep. I'm saving that little gem for a future video
at least tell me if it's ok to use it in the recipes where you say to use dry milk.
@@rigoutz yes. use . 3 %
i love you man😀😀
Well Eric, I gotta tell ya the Calabrian chili paste (hot) gets here Friday so I can make your version.
I also grabbed a few hog bladder too...
So this chili paste has citric acid should I alter the pH on it?
I'll post it on Reddit also.
For this salami It's up to you. The texture is less important for this one because it's spreadable. I neutralized the ph, just so I can have the acidity and the flavor come from fermentation. I didn't want the Nduja to be too tangy. But the choice is yours. I've done it both ways and it turned out great
@@2guysandacoolerGreat, yeah I want the fermentation flavor.... Thanks!
Mmm... Bet some smoked agreed guanciale would be an amazing sub for the pancstta... 🥰
agreed!!
Chef John might be the GOAT TH-cam chef but Dear Eric is the GOAT charchutier....
BTW, there are a few varieties of salami that are smoked.... I'm pretty sure German salami is smoked and possibly stone Eastern European varieties.... I guess using a smoked salami is going to be better than smoked bacon ... Lately, most bacon in the US is inferior quality.... overly salted and loaded with water, sometimes high in sugar, and almost always lacks greatly in flavor.
I can imagine making a burger out of it 😋
Stuffed in ravioli would be awesome as well!!
@2guysandacooler I'm trying this! Love the idea 💡, i hope you do more must or bust videos like this i really enjoyed this.
I bet it would be better with homemade salami and a good way to use extra salami if you make alot.
I do have more planned!! It's going to be an interesting series
Could you guys make a caviar?
What if you added a few drops of liquid smoke
LoL, I was always wondering your thoughts on this
LOL. I prefer the Authentic version but for a hack, I have to admit it's not bad. By the way, you'll love the update on the Freeze Dryer I just got. I'll post a new video on Patreon. It's a hoot!!!
Have you ever thought of making stokkies?
Is it possible to get a milder, less spicy chili?
Sure, you can get a sweet version of the Calabrian pepper: tinyurl.com/436f9bur
I would call it a nduja inspired spread. That being said I would make it.
It was quite tasty!!
I bet a drop or two of liquid smoke would work wonders here.
Just a quick question. I just made a batch of the real Ndjua using your directions, now I have to wait 6 months. When it is done what’s the best way to store it? (I made a lot)
you can vac seal it and refrigerate or freeze it.
How long will it keep in the fridge?
@@petebaldetti1 6+ months at least
I want pierogi with it
Tortellini
add Liquid Smoke
Is it a bust, or is it bussin
I picked up some Nduja from the Calabria Pork Store in Little Italy NYC. I didn't really like the texture. It was too dense and fibrous to be spreadable at all.
Yeah, it all depends on how long it was dried. I like to warm it up a little bit. I find that it really softens up and makes the experience a lot better.
@@2guysandacooler The one from the store was also SO spicy that you could only use a tiny little bit and there was basically no flavor other than the chilies. It was more like a solid-state hot sauce than a spicy pork spread. But that's the great part about making it at home; I can adjust the recipe however I like it. Come to think of it, if I were to make it myself and it's too dense, I could always blend it up like Chef John's recipe to make it spreadable.
The salami and other meats are aged prior to fabrication, shouldn't they bring that flavor along?
you would think so but they didn't (at least not with the complexity of traditional Nduja)
Totally unrelated, why does American style pepperoni only need to be dried to 20% and cooked to 135 degrees. Thanks.
Because it's a semi dried sausage. Just like summer sausage
I'd be all over that like dirt on a duck !... One I will surely be making very soon.
Oh how I hate TH-cam cooks chewing into their microphones.
😂😂😂
This guy talks in one liners.
Not really interested in what you have to say about Food Wishes content. It's costing you a subscriber.
LOL. Why so serious? Oh well. Thanks for all the wonderful times we did have!! 😉
So, he doesnt bash chef john at all, and your angry? Wow triggered so much about nothing. But im sure he will get tons of new viewers BECAUSE of the chef john connection. Erics taken the time to be courteous and honest, but if you cant handle that, why you even on the internet?
Oh boy, idk. This chef jon dude i cant listen to or watch his videos. I just cant. Im not a mean person at all, but im an honest person and without hurting the guys feelings too much ill keep it to a minimum. Its his voice and the way he narrates his videos i just cant handle it at all. Anytime i click on a video and hear that very distinct voice i immediately x out of that video. I think id rather listen to nails on a chalkboard. And im not trying to be funny here. He really disturbs my peace of mind. Am i alone here? Cause im interested to find out if maybe its me that has a problem or is it really this chef jon making tons of people wanting to pull their hair out or in worse case skydive without a shute.
Same
LOL. Yeah he does have a very specific cadence that is 100% Chef john!!
You are not alone. I watch all my youtube videos at 2x speed and it makes his cadence even more ridiculous. I just can't subscribe to his channel. It is like a verbal game of stop and go.
I can remember back 11 years ago and thinking basically the same thing as you described in your comment, but every time I searched for specific recipes, Chef John kept popping up so I started watching and really paying attention to what he was saying and doing, and actually started trying his recipes and one thing for sure, you can 100% trust any recipe this man gives you. I have yet to be disappointed in any of his recipes or methods that I have tried, and after a short time of watching him, I became a huge fan and I love his humor and I have mad respect for his culinary knowledge.
Hello, i have important to me questions. Whould You recommend Bactoferm TSP-X or Flora Italia as more universal and tastier cultures?
Either one works. Personally, I like Flora Italia because of how fast and predictable it is. I also like the complexity of flavors that the bacteria add during fermentation.
The whole concept here of purchasing sausage made by a third party... to make "home made" charcuterie, seems to defeat the entire purpose. Eric's videos are all really great, maybe with the exception of this one.
I think you are missing the point. Chef John isn't claiming to be making "homemade" charcuterie. He's claiming to be making spicy salami spread. You have to remember that not everyone has the skill set or the capability to make things like Nduja. Creative hacks like this allow people to experience dry cured meats in a different way. I think whoever makes this will have fun and will thoroughly enjoy the finished product, and I think that's the point.
Chopping up a cured sausage... to make a cured sausage/sausage mix is an incredible waste of efficiency.
I find it ridiculous to put pancetta into njuja.
LOL, This isn't Nduja. It's a Spicy Salami Spread. 😉