Salami

Salami is cured sausage, fermented and air-dried. Salami may refer specifically to a class of salumi (the Italian tradition of cured meats), where an individual sausage or style of sausage (e.g. Genoa) would be referred to with the singular Italian form salame. Alternatively, in general English usage, salami may be singular or plural and refer to a generic style or to various specific regional styles from Italy or elsewhere, such as France, Germany, or Hungary. The name comes from the Latin/Italian root sal-, meaning 'salt'.

Historically, salami has been popular amongst Italian peasants because it can be stored at room temperature for periods of up to a year, supplementing a possibly meager or inconstant supply of fresh meat.

A traditional salame (singular), with its typical marbled appearance, is made from one or more of the following meats:

• pork, chopped beef, venison, poultry, goose, lamb, goat.

Additional ingredients include:

• minced fat
• wine
• salt
• various herbs and spices

The raw meat mixture is usually allowed to ferment for a day and then the mixture is either stuffed into an edible natural or non-edible artificial casing and hung to cure. The casings are often treated with an edible mold (Penicillium) culture as well. The mold is desired as it imparts flavor and prevents spoilage during the curing process. Most salami have the mold or the casing removed before being sold in international markets. Purists insist that the mold should be left intact.

More modern (but still traditional) mixtures include additional ingredients to assist in the fermentation process. These ingredients aim to take the guesswork out of traditional curing and can be found in many of the finest salami varieties in the world, although some producers eschew the nitrates and nitrites due to health concerns.

• nonfat dry milk
• dextrose
• lactic acid bacteria starter culture
• ascorbic acid
• sodium nitrite
• sodium nitrate

Varieties of salami
Salami varieties include this smoked Westphalian salami with added Camembert cheese.

Varieties of salami include:

• salami - a soft, cooked salami with the same taste look and feel to Bologna.
• Genoa
• Fegatelli
• Finocchiona
• Pepperoni
• Sopressata
• Saucisson sec (French "dry sausage")

Texts adapted from Wikipedia.

Devil's Food Cupcakes

I'm not surprised these cupcakes got that special name. They are really evils. The texture of the cake is incredible moist and the combination with the chocolate ganache is just heaven. These cupcakes are going to be my favorite and I certainly will make these again.

I made these cupcakes for my friend. She's just moved out and celebrating her new house today. But no worry, I made more than enough, so I would still be possible enjoying these cupcakes tomorrow by myself...hhmmmm..

Ingredients:
½ cup boiling water
6 Tbsp. unsweetened cocoa powder
¼ cup milk
½ tsp. vanilla extract

1 cup flour
½ + 1/8 tsp. baking soda
¼ tsp. salt

½ cup butter, softened
10 Tbsp. brown sugar
6 Tbsp. sugar
2 eggs

Directions:
In a bowl, whisk boiling water into cocoa until smooth. Add in milk and vanilla; set aside.

Preheat oven to 350F. Line 12 muffin cups with paper liners.

In a small bowl, sift flour, baking soda, and salt; set aside.

In a mixing bowl, beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture in batches, alternating with cocoa mixture; beginning and ending with the flour. Fill liners about halfway full.

Bake at 350F for 18-20 minutes. Cool on wire rack.

Chocolate Ganache:
½ cup heavy cream
8 oz. semi-sweet chocolate chunks
2 Tbsp. light corn syrup

Heat the cream until boiling, then pour over chocolate, stirring to melt, adding the corn syrup. Dip each cupcake into ganache upside down to get a good coating on it.

Banana Muffin

My family loves bananas. I always keep bananas at home but most of the time I have to throw them away because they're not good anymore. This time I don't want to throw them away and I have to figure out what I'm gonna make. Well, I never make banana muffin before, seems to be my opportunity to try it.
Ingredients:
1/3 cup oil
3/4 cup brown sugar
2 eggs, beaten
1 tsp vanilla
1 tsp baking soda
pinch salt
1/2 cup milk
1 1/2 cups flour
4 ripe banana, mashed

Directions:
1. Preheat oven to 180°C.
2. Grease a 12 cup capacity muffin tin or use paper liners.
3. With a wooden spoon, mix all ingredients in large mixing bowl. Add mashed bananas at the end.
4. Pour mixture into a prepared muffin tin. Bake for 25 minutes. Cool on a rack.

*Cook's note: To check to see if the muffins are done; with a toothpick insert into the center of a muffin, if it comes out clean, it's done.