Search found 123 matches

by HamnCheese
Wed Aug 27, 2014 16:29
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 99883

Just tried the "Ignore" button and, hey presto! The postings of that person have disappeared from my screen.

Just sayin'.......

Lynn
by HamnCheese
Sat Aug 02, 2014 02:01
Forum: Sausages
Topic: Halusia's Kabanosy
Replies: 20
Views: 15541

You always hit home runs - it must be the attention to detail. Thanks for the recipe and inspiration!

Lynn
by HamnCheese
Thu Jul 31, 2014 21:19
Forum: Hyde Park
Topic: Duck Hunting!
Replies: 148
Views: 67952

Perfessor Ducko,

Y'aint calling him by the right name.....try "Your Highnesty!"
by HamnCheese
Thu Jul 31, 2014 17:10
Forum: Hyde Park
Topic: Duck Hunting!
Replies: 148
Views: 67952

Perfessor Ducko, Here's your dang logic proof derivation: d/dx (e^x)= lim h->0 [e^(x+h)-e^x]/h = lim h->0 [(e^x)*(e^h) - e^x]/h = e^x*lim h->0 [(e^h-1)]/h (I obviously cut and paste with abandon - even with no knowledge or understanding of the content!!!) If you haven't checked out http://www.khanac...
by HamnCheese
Thu Jul 31, 2014 15:03
Forum: School of Domestic Meat Processing
Topic: Technological Videos
Replies: 41
Views: 49704

Redzed - thanks for all your work on this.

I'm very interested - even without subtitles or dubbing.

Lynn
by HamnCheese
Tue Jul 29, 2014 15:15
Forum: Other products
Topic: Heart Burgers
Replies: 9
Views: 5468

I agree, Jeff, that careful cleaning probably makes a huge difference. AND that a sharp knive is essential. The heart that I purchased was frozen - I let it thaw for two days in the 'fridge until the outside was slightly defrosted and removed all the outside silverskin, fat and veins. Then, once the...
by HamnCheese
Tue Jul 29, 2014 12:31
Forum: Other products
Topic: Heart Burgers
Replies: 9
Views: 5468

Hey Jeff!

I can't wait t to try Anticuchos - it's next on my list.

How long did you marinate the meat? Any changes you would make to the recipe next time?

Lynn
by HamnCheese
Tue Jul 29, 2014 03:39
Forum: Other products
Topic: Heart Burgers
Replies: 9
Views: 5468

Heart Burgers

Just tried this recipe and it was amazing. http://frombellytobacon.com/2014/07/09/this-hamburger/#more-6384 How so? Well first, I've never eaten beef heart. So the learning began with this video on how to butcher a heart. http://www.youtube.com/watch?v=cfxLptyBQkY&feature=player_embedded Had a small...
by HamnCheese
Tue Jun 24, 2014 15:31
Forum: For beginners
Topic: Spice Flavours disappear, (do they ?)
Replies: 9
Views: 6056

Here's a pretty cool paper on small scale sausage making which includes percentages of spices (toward bottom of page) which may be a good guide; typical plus supplementary spices are listed. Maybe this will help? Then again, maybe not! http://www.fao.org/docrep/003/x6556e/X6556E02.htm PS - if you cl...
by HamnCheese
Thu Jun 19, 2014 15:03
Forum: Fishes
Topic: Experimental Fish Sausage
Replies: 13
Views: 8981

Yes, Butterbean, thanks for this recipe and the great photos. You always do such a bang up job and your never ending search for the new and delicious is amazing.

Your formula and process remind me of fish terrine recipes. Have you looked at any of them for inspiration and information?
by HamnCheese
Sun May 18, 2014 20:24
Forum: Microbiology of meat and products
Topic: Yogourt as culture
Replies: 83
Views: 65384

Thank you Gentlemen. I thought kefir might be too much of a good thing for sausage. :cry: With so many variables, it would be difficult to determine what was doing what where when and how! And, as you rightfully pointed out, Igor, the alcohol formation could have been an issue in any number of ways....
by HamnCheese
Fri May 16, 2014 16:34
Forum: Technology basis
Topic: first time coldsmoking sausage, dont want to kill wife and c
Replies: 24
Views: 15286

Hi John, Is this the correct interpretation of what you were told to do? John said - "I bought a fridge, drilled a hole in side, made smoke generator, and pipe smoke into fridge. - I bought 2 small computer fans for fridge to dry (was going to put sausage on top shelf fan facing down on bottom shelf...
by HamnCheese
Fri May 16, 2014 00:04
Forum: Microbiology of meat and products
Topic: Yogourt as culture
Replies: 83
Views: 65384

Hey Red, I make kefir and drink it every morning. It contains lots of interesting goodies, not unlike yogurt. I sometimes switch things up and drain it (rather than drink it) and use it like sour cream or farmer's cheese. This is a chart I found of the microbiology: http://i1264.photobucket.com/albu...
by HamnCheese
Fri May 09, 2014 14:14
Forum: For beginners
Topic: Casing size to sausage type reference?
Replies: 20
Views: 7726

Hey Tasso, I liked your question and it made sense to me that there might be a chart or guide of some kind out there for us newbies. I found this interesting article: http://www.aamp.com/documents/BasicsofCasingshandout.pdf At the end of the article are two references that might be resources for you...
by HamnCheese
Sat Apr 12, 2014 17:00
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 288485

Geeze.

Maybe Boo could teach you how to be gentle with "bitch don't listen good" jokes.

And no, I'm not being overly sensitive.

Lynn