Kosher Dosher...“I am a culinary Heretic"

(OP- 2017) Back Story to this beautiful sausage. My buddy told me a few weeks ago that he was planning on making a Belgian beer, and I just knew I had to use it as my canvas to create something wonderful. Over a couple of weeks, I picked his brain about the beer and what goes into making a Belgian beer. My buddy is a guru when it comes to things like this, and his attention to detail is unparalleled. What makes this sausage and beer combination even more picturesque is his name….wait for it….. wait for it….his name is Wolfgang!!!  There's not a lot of spices or herbs in this beer...it's all about the yeast, which gives the beer its unique flavor. But what he added to the beer really intrigued me. He used Grains of Paradise, Coriander, and Star Anise. He only used one Anise pod for the whole batch, too. Anyhow, not only do I have these ingredients, but I also use them often. One thing for sure Belgium Beer is the star of the show and I didn't want the a...

 I've been writing about and experimenting with Low Temp Aging (Warm-Aging), for a few years. However, years before writing about this method, I used Low-Temp-Aging after reading about it in Modernist Cuisine. In the MC books, which were written in 2011, the Warm-Aging process is not directly addressed but is kind of spread out over the books.  In this post, I will not give you all the background on this method, but if you want  to, you can read about it   HERE  and  HERE . In addition to those links, here's one more in which I  contrast 104℉ to 113℉ . In these links, I provide some science and some insight from many sources.  I first read about the terminology "Warm-Aging" (Somes times referred to LTLT Low-Temp-Long-Cook) in 2008 over at EGullet-Forums but did not start playing around with this method until about 2010. Although, in 2010, I was still learning about the method of Sous-Vide cooking, so I use the word "Playing around very "l...