Search found 60 matches

by Troski
Thu Mar 24, 2011 11:37
Forum: Other products
Topic: Pancetta
Replies: 3
Views: 2687

Chuckwagon wrote:May your kitchen be filled with hickory smoke!
CW; My kitchen is all build from hickory, If it's smoking I'm in deep Do-Do. :roll:
by Troski
Wed Mar 23, 2011 11:11
Forum: Other products
Topic: Pancetta
Replies: 3
Views: 2687

I think this is the original recipe he translated. http://www.chow.com/recipes/10699-chow-pancetta Or this one I'm not sure. http://lpoli.50webs.com/index_files/Pancetta.pdf I'd go with the first one. Here's one for Beer Ham that I found looking for the above, Looks like something I might have to tr...
by Troski
Mon Mar 21, 2011 22:20
Forum: Smokehouses. Construction and Maintenance.
Topic: Where There's Smoke...
Replies: 33
Views: 16651

Nice blue link, but it doesn't work.
by Troski
Tue Mar 15, 2011 12:41
Forum: Recipes from around the world
Topic: [CAN] Unclebuck's steak spice
Replies: 6
Views: 4919

Unclebuck; I see allot of chiefs on the Food Chanel toasting spices the way your doing it, sounds like a good combination of spices to me. Thanks for sharing it with us. I will give it a try, If I can find a steer named Albert :wink:
Trosky
by Troski
Tue Mar 15, 2011 11:42
Forum: Technology basis
Topic: How much Cure#2 in wedlinydomowe Chorizo?
Replies: 9
Views: 4187

Daveduvet; Phil has a blog with a cure calculator. Chorizo is listed here.
http://www.localfoodheroes.co.uk/weblog ... =my_weblog
Hope this helps. Trosky
by Troski
Sun Mar 13, 2011 11:34
Forum: Hyde Park
Topic: Immigrant Sausage Makers
Replies: 8
Views: 4473

Franknap; My amico, Italian food is a big part of our menu around here. My wife is also Polish from Cleveland and we learned to love it together. In fact a good friend of mine who ran a small store in the front of his house just like ones your taking about showed me how to make my first sausage with...
by Troski
Sun Mar 13, 2011 00:01
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 51144

I have had "Speck", Thats what we called it, as a young man and it is very good. But I am surprised to see "Sodium Izoaskorbinianu" In the US it is "Sodium Erythorbate"in the recipe that you listed. Shame on you for adding such chemicals to a fine cut of meat. I just might have to make a "Citizen's ...
by Troski
Sat Mar 12, 2011 12:20
Forum: Hyde Park
Topic: Riders
Replies: 14
Views: 9477

Want to go for a bike ride?

I hope nobody here rides like this. The rider of this bike is definitely a future organ donor. This one made me squirm a more than a little.
http://www.angelfire.com/ak2/intelligen ... speed.html
CW don't try this on that wooden bike :wink:
by Troski
Fri Mar 11, 2011 12:02
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1295
Views: 334841

SikaStag wrote: its just a matter of how much you bribe them to get it out of them. :mrgreen:
And I am sure graciously accepted :wink:
by Troski
Thu Mar 10, 2011 18:26
Forum: Hyde Park
Topic: Polish site
Replies: 18
Views: 11866

Well I did it i am now a member of the Polish side of this board. It is the same registration as for this site but you must answer the question in Polish.
Trosky
by Troski
Thu Mar 10, 2011 00:27
Forum: Hyde Park
Topic: Polish site
Replies: 18
Views: 11866

Twoje konto jest obecnie nieaktywne. Nie możesz go używać zanim nie odwiedzisz poniższej strony
It says you account is currently inactive, If you did things right you will get an email to activate your account. Could take some time.
Trosky
by Troski
Thu Mar 10, 2011 00:12
Forum: Hyde Park
Topic: Polish site
Replies: 18
Views: 11866

Hit the translate again.
by Troski
Wed Mar 09, 2011 23:59
Forum: Hyde Park
Topic: Polish site
Replies: 18
Views: 11866

SikaStag; You can not use your same user name or password on the polish site. It will let you browse very little unless you register. Which is impossable unless you have a Polish keyboard, Ya can't get past the "Make sure your not a Robot" thing.
Trosky
by Troski
Mon Mar 07, 2011 14:02
Forum: School of Domestic Meat Processing
Topic: First course on the "Venison"
Replies: 14
Views: 20878

Ok, I have never seen one like that before. We have some around here they just look a little different.
http://www.cleveland.com/pdq/index.ssf/ ... oding.html
Trosky
by Troski
Mon Mar 07, 2011 11:22
Forum: School of Domestic Meat Processing
Topic: First course on the "Venison"
Replies: 14
Views: 20878

Maxell; Great work by all on the deer. What was the critter above the dear? Looks like a big woodchuck with hoofs.
Trosky