Search found 335 matches

by Dave Zac
Wed Dec 24, 2014 02:13
Forum: Hyde Park
Topic: Merry Christmas 2014
Replies: 14
Views: 9326

Wesołych Świąt
by Dave Zac
Thu Nov 06, 2014 01:45
Forum: Other products
Topic: pics of my polish fermented pickles and some sweet peppers
Replies: 8
Views: 8986

oh right into the jars covered with boiled brine and sealed tight for a long lasting pickle If the cuke is covered in brine and sealed up tight, I'm pretty sure it can't ferment. A fermented vegetable has to have time to form lactic acid and give off carbon dioxide. A sealed jar will not allow this...
by Dave Zac
Sat Sep 20, 2014 02:46
Forum: Hyde Park
Topic: Crawfish Sausage - Worth Visiting New Orleans For
Replies: 5
Views: 3228

The wife and I enjoyed the French quarters plastic facad last year. Walking, watching, drinking, walking, drinking, seeing, all the way to bourbon steet. Never tasted a sausage but boy howdy did we have fun
by Dave Zac
Wed Aug 27, 2014 02:26
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 103994

Glad you're still with us CW. And glad to know you will always be available for us. I think we would expect no less. Hang in there...the glass is always half full my friend!

DaveZac
by Dave Zac
Sat Aug 23, 2014 01:06
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 103994

Thanks from the bottom of by heart Barry for all you have taught me. You are a man among boys and I will always admire the desire and ability you have to share one of your loves. Heck I think you loved us more than your wives :shock: . I hope you will not fade away my friend.

Dave Zac
by Dave Zac
Thu May 08, 2014 11:59
Forum: Dry Cured Meats and Sausages
Topic: Salame di Cervo
Replies: 34
Views: 23483

That Salame looks incredible. Noooo comparison with your method and and cured meat with the Umai bag. I may have found a way to fridge cure, but the standard method in this case will always win out. Stupendous indeed.
by Dave Zac
Thu May 08, 2014 01:07
Forum: Recipes from around the world
Topic: Bhut Jolokia or Ghost Peppers
Replies: 8
Views: 14755

A buddy gave me some ghost chili seeds. They are now about 4" tall and ready to move to the garden in a few weeks.

Not sure what I will do with them but I bet the deer only try them once :mrgreen:
by Dave Zac
Sun Apr 27, 2014 15:54
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 76385

Coppa finally ready. Began January 11, sliced April 27. 35% weight loss. More fat than I anticipated too but tastes delicious indeed. The ends were much drier and excellent snack meat. This middle portion will be delicious on a sandwich I do believe. http://i24.photobucket.com/albums/c37/davezac/ima...
by Dave Zac
Sat Mar 29, 2014 00:34
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 76385

I bought the Charcuterie Kit Andrea. It is indeed much longer than advertised. The wait will hopefully be worth it though. I'm not going anywhere :)
by Dave Zac
Thu Mar 27, 2014 01:08
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 76385

31% weight loss so far. It is taking much longer than anticipated. Been about 10 weeks so far. Hopefully 3 more weeks I will hit that magic 38% !
by Dave Zac
Wed Mar 12, 2014 21:39
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 298890

Fantastic! Who the heck is going to eat all that?
by Dave Zac
Wed Jan 29, 2014 01:40
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 76385

Thanks for the tip Rudy. I did weigh the meat so I'll definitely go by the loss. Looking forward to it.
by Dave Zac
Tue Jan 28, 2014 21:07
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 76385

Coppa cured two weeks and is now in the UMAi bag and back in the fridge. Check back in in about a month and a half
by Dave Zac
Wed Jan 22, 2014 02:05
Forum: Other products
Topic: JBK's "Pierogi Makers" Corner
Replies: 50
Views: 30621

Hey Guys Here is a Link to where I get my Farmers Cheese, I have Purchased it a Meijer's in the past but found it was easier just to order it from the source. http://www.andrulischeese.com/ My grandma and mom taught me to use this harder style farmers cheese. I can't make a pierogi now (or eat one)...
by Dave Zac
Sun Jan 12, 2014 03:08
Forum: Hyde Park
Topic: UMAi bags
Replies: 7
Views: 3823

I really have no idea. I have to believe, as you suggest, it will be long gone before it's time.

I actually still have some salami from our original project A in my fridge. It hit it every few months. It's been at least two years and it's fine.