Kaminwurz/en recipe

Air dried cured meat and salami recipes

Kaminwurz/en recipe

Postby Scotty2 » Tue Nov 23, 2010 4:41 pm

Looking for a recipe for this. I know Len Poli has one, but I remember reading of one with only garlic and caraway. Anyone have one?
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Postby wheels » Tue Nov 23, 2010 4:55 pm

Scotty

If you go to this site:

http://www.chefkoch.de/

Don't select the English translation, search for Kaminwurz on the German site. When you have your search results you can then use Google translate.

If found this recipe:

http://www.chefkoch.de/forum/2,70,43861 ... urzen.html

It looks like there may be others.

HTH

Phil
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Postby Scotty2 » Tue Nov 23, 2010 5:07 pm

Thanks, Phil. I saw that site in my searches. Doesn't want to translate for me. I found an Italian site that confirms my suspicions......garlic and caraway.
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Postby wheels » Tue Nov 23, 2010 5:25 pm

There's one here:

http://www.grillsportverein.de/forum/ra ... 24697.html

Have you a link to the Italian recipe? It seems to be made in both the Italian and Austrian Tyroll - I wonder if it's just a generic name.

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Postby Scotty2 » Wed Nov 24, 2010 1:31 am

Yes, it's a generic name as South Tyrol was part of Austria until 1919, the official language is still German. Here is the link to the Italian site:

http://www.giallozafferano.it/glossario ... urz-Tirolo

Cumino is caraway and aglio is garlic.
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Postby wheels » Wed Nov 24, 2010 1:42 pm

Interesting, thanks.

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Postby quietwatersfarm » Wed Nov 24, 2010 2:00 pm

Scotty2 wrote:Cumino is caraway and aglio is garlic.


You might want to check that Scott to ensure that Cumino is not in fact Cumin.

I think in some Germanic languages Kmin is Caraway, but Cumin is a completely different taste! :shock:
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Postby grisell » Wed Nov 24, 2010 4:23 pm

The Italian word cumino means both caraway and cumin (cumino dei prati/cumino Romano), but I'm 99% sure that it's caraway since it is a Central European recipe. Cumin is more North Africa/Middle East/Asian style.
André

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Postby Scotty2 » Wed Nov 24, 2010 4:27 pm

Semi di cumino are caraway seeds. I had this very discussion in Ortisei with a lovely woman who owned and ran the salumeria. Cumin is very rarely used in Italy.
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Postby quietwatersfarm » Wed Nov 24, 2010 4:36 pm

Great!

Just worried for you, potentially waiting weeks and then being freaked out by the taste being completely different than expected :D

There are a few Northern Italian recipes that we use which feature the typically middle eastern spices, either in the form of one of the 'Droga Dolce' style mixes or Cudighi seasonings.

I blame the Venetians :D
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Postby Scotty2 » Thu Nov 25, 2010 1:13 am

Clove and cinnamon being 2 that are not native at all, yet used in that region. Yes, total blame on old Venice.
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