Search found 54 matches
- Mon Nov 06, 2023 09:53
- Forum: Recipes from around the world
- Topic: Recipe Section vs Polish Section
- Replies: 5
- Views: 34488
Re: Recipe Section vs Polish Section
redzed, thanks for the reply and offer of assistance. My original inquiry was as I have been away for a few years, I was looking at members recipes on the English sister site but quite a few were showing not available and I was directed to log on to the Polish mother site. Seemed pretty simple to me...
- Wed Nov 01, 2023 03:32
- Forum: Recipes from around the world
- Topic: Recipe Section vs Polish Section
- Replies: 5
- Views: 34488
Re: Recipe Section vs Polish Section
Hi - I have just tried for ten minutes to "new member" log on to the site. stalls on security question.
Reason for looking to b come member is that in the English site some of the members recipes redirects you to the pl site ?
rgds Spud
Reason for looking to b come member is that in the English site some of the members recipes redirects you to the pl site ?
rgds Spud
- Wed Nov 01, 2023 01:27
- Forum: Sausages
- Topic: Kielbasa Czosnkowa - Garlic Sausage
- Replies: 5
- Views: 26263
Re: Kielbasa Czosnkowa - Garlic Sausage
Thanks - recipes looks great - will add to list to make. You have added sugar to this version, is that just a personal taste or does the formula need sweetness - Just that I'm on sugar watch so I'm very interested. Also haven't been seen here for a while, but happy to have rediscovered my Polish Kie...
- Sun Feb 24, 2019 09:27
- Forum: Smokehouses. Construction and Maintenance.
- Topic: upright freezer into a smoker
- Replies: 7
- Views: 14543
Re: upright freezer into a smoker
Hi The eBay seller as below was the one that I purchased the eBook for the conversion that I used for the upright freezer conversion. https://www.ebay.com.au/usr/bbqhqnet I haven't visited him for a while but do see now that he doesn't have any eBooks available on his sight. Send him an email as you...
- Sat May 28, 2016 08:45
- Forum: Hyde Park
- Topic: Casing Tenderness
- Replies: 8
- Views: 8355
tough casing
Hi All sorry to bring up an old casing post. Couldn't resist - I have just completed what turned out to be the worst cooking experience for a long long time. I was rushing to get some food on the table, quickly defrosted some sausages. They wouldn't brown on skin, when they did they burnt and busted...
- Sun May 24, 2015 18:22
- Forum: Hardware
- Topic: Cabelas 20lb mixer
- Replies: 15
- Views: 29875
Hi have a Cabalas 20lb mixer and like Devo I think its not the right tool for any formulation that has any stiffness about it. Have used it maybe 6 times only, the stripping and cleaning drives me mad as well. BUT as I have some free time at moment I spotted a Bucket Mixer made by Tool man DIY expec...
- Sun May 24, 2015 18:07
- Forum: Dry Cured Meats and Sausages
- Topic: Bacon in Brasil
- Replies: 4
- Views: 5612
Thanks to you both. Since I posted the Bacon question I have been out and about every time I can. U are right Sushi is great here , have found a Lunch time place just around the corner from Hotel. Brazilian meats are great as you say, there is so much choice. I have had to stop having bought lunches...
- Wed May 06, 2015 18:01
- Forum: Dry Cured Meats and Sausages
- Topic: Bacon in Brasil
- Replies: 4
- Views: 5612
Bacon in Brasil
Hi all. At present I'm in Sao Paulo and enjoying the local sausage and smoked meats for sure. I have one question that I'm having trouble getting answered with my local colleagues. Twice in 3 days I have had Chorizo & scrambled eggs for breakfast with a bacon sandwich on the side. Chorizo's has been...
- Fri Dec 05, 2014 23:15
- Forum: Sausages
- Topic: Beef Sausage Texture
- Replies: 3
- Views: 4939
- Fri Dec 05, 2014 11:49
- Forum: Sausages
- Topic: Beef Sausage Texture
- Replies: 3
- Views: 4939
Beef Sausage Texture
Was in a hurry for some Sausage so picked up a 2kg pack of beef mince. Packet was labelled 17% fat. I treated it like was making Pork Breakfast and left all fancy spices out, just the usual spice blend. Did the primary bind to sticky. Not thinking was to over done as was 5 min approx. with hands. Tr...
- Mon Nov 03, 2014 14:42
- Forum: Other products
- Topic: Biltong
- Replies: 27
- Views: 32008
- Mon Nov 03, 2014 11:40
- Forum: Other products
- Topic: Biltong
- Replies: 27
- Views: 32008
Hey Crusty A couple of quick questions about your thick Biltong, is there thin and thick? What is normal? What are approx. dimensions you are cutting to. Don't know where I read it but Jerky is cut from meat cut with the grain then cut across the grain once finished? Lovely pic by the way as well. :...
- Mon Sep 01, 2014 14:13
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 208389
- Wed Aug 27, 2014 15:05
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 175427
Thanks el Ducko. Thought we were getting swamped there for a while. All my Breakfast sausages gone, got skinned out by Family. Must have been good. They were the best I have ever banged together, thinking I might have finally got IT :roll: Have tried to add pics, anyone care to post some for me to p...