Search found 55 matches

by laripu
Fri Oct 18, 2013 03:54
Forum: Hyde Park
Topic: Crafting a bill in Congress
Replies: 5
Views: 4231

It is definitely an unusual hobby. I guess it is not unusual for those who hunt, and by the looks of this site, especially not unusual for Canadians who hunt. Now "charcuterie" is a big fad these days. Maybe you should tell your friends your hobby is charcuterie. Since it is a French word, you migh...
by laripu
Sun Oct 13, 2013 00:44
Forum: Hyde Park
Topic: Crafting a bill in Congress
Replies: 5
Views: 4231

When I talk to my co-workers about sausage making I get funny looks from most of them. That look at me as though I was an immigrant from some backward place. (Actually, I'm an immigrant from Canada...not exactly backward, after all.) I think they expect me to be wearing a jacket, no tie, and a white...
by laripu
Sat Oct 12, 2013 15:25
Forum: Hyde Park
Topic: Crafting a bill in Congress
Replies: 5
Views: 4231

Crafting a bill in Congress

It's a very old joke: that crafting a bill in congress is like making sausage....it's better to just accept the result without looking at the process. The implication is that somehow making sausage is a disgusting thing to do. Well, we know it isn't. But recently, I've been asked by some people what...
by laripu
Wed Oct 09, 2013 02:36
Forum: Sausages
Topic: [USA] Outlaw's Onion Sausage
Replies: 29
Views: 18352

There's an old Jewish folk tale about a man who heard that the neighboring kingdom had no onions. Thinking of possible profit, he loaded up a wagon of onions and went hundreds of miles to the king of the neighboring kingdom. That king liked the onions so much, he repaid the merchant by filling his w...
by laripu
Fri Oct 04, 2013 18:15
Forum: Sausages
Topic: [USA] Outlaw's Onion Sausage
Replies: 29
Views: 18352

Re: [USA] Outlaw Onion Sausage

Chuckwagon`s "Outlaw`s Onion Sausage" Ah... I see. Onion Sausage as made by an outlaw. See, when I saw the title "Outlaw Onion Sausage", I took that as a a request for people to support a law making Onion Sausages illegal. I was all set to learn what it is about Onion Sausage that made you hate it ...
by laripu
Mon Dec 31, 2012 03:03
Forum: For beginners
Topic: Newbie questions (MTQ and sausage texture)
Replies: 23
Views: 14726

I've only made four 5-lb batches of different sausage. They taste great, but there's one big difference to commercial sausage: commercial sausage seems to be moister, and in mine the meat seems more hamburger-like. What am I doing wrong? Or is that normal? (The recipes came from here, lightly modif...
by laripu
Tue Dec 25, 2012 20:57
Forum: Hyde Park
Topic: Photo of food not meat
Replies: 27
Views: 10583

Over the holidays, since I had some time off work, I've been working pretty hard at home. I brewed a batch of beer called GOMBA (Grumpy Old Man's Bitter Ale - named after me :mrgreen: pictured below). I brewed a batch of agave cactus mead. The beer will be ready in three months, the mead in a year. ...
by laripu
Tue Dec 25, 2012 20:37
Forum: Hyde Park
Topic: Photo of food not meat
Replies: 27
Views: 10583

There are a few Chinese groceries in Tampa. There's one I like that has great produce, including the biggest carrots I've ever seen. Usually big veggies don't taste as good, but these are fantastic. The one pictured went into a beef stew. They also have huge bundles of inexpensive fresh dill, which ...
by laripu
Tue Dec 25, 2012 20:26
Forum: Hyde Park
Topic: Christmas Wishes
Replies: 22
Views: 7939

Merry Christmas and Happy Hanukkah from Tampa, Florida... where the only snowmen are artificial, among the holiday lights.

In our neighborhood... (this isn't my house, which is dark).

Image
by laripu
Fri Nov 23, 2012 06:26
Forum: Other products
Topic: [USA] Smoked Turkey Anyone?
Replies: 48
Views: 30532

It's been quite some time since I've been here. But tonight I felt like bragging a bit, to people who will understand what I'm on about. I brined a turkey a couple of days ago, hot-smoked it in the Big Green Egg today. It was amazing. Before putting the bird in the brine, I poked many jokes in it wi...
by laripu
Sat Sep 01, 2012 22:44
Forum: Hyde Park
Topic: I knew that I had a good excuse for not grinding sausage.
Replies: 10
Views: 4202

OK, I'll bite. Where was it and what were you doing there ?
by laripu
Sat Sep 01, 2012 22:18
Forum: Other products
Topic: [USA] Smoked Turkey Anyone?
Replies: 48
Views: 30532

I can attest that brined smoked turkey is great. I've never used 7-up, but I've added sugar to the brine; quantity = double the salt. I think that's the moral equivalent to 7-up. I also add pickling spices (see recipes for Montreal smoked meat or imagine Montreal steak spice without the salt). Befor...
by laripu
Sat Sep 01, 2012 21:55
Forum: Offal products
Topic: Pig tongues & snouts
Replies: 38
Views: 29325

There are 2 kind of kiszka There's a third kind, usually written "kishka" or "kishke" in English. It's an Eastern European Jewish dish, in which cow intestine is stuffed with mostly pieces of old bread, and spices and chopped onion. It was often cooked with brisket or cholent, and it soaked up fat ...
by laripu
Thu Aug 16, 2012 03:48
Forum: Hyde Park
Topic: In Montreal
Replies: 4
Views: 2518

The smoked meat at Smoke Meat Pete was great, as good as the best I've had. The weird thing about this place is that it's a total dive... and because the owner loves blues, there are live bands every day. The James Green Band, pictured below, played 45 minutes, and they were credible and interesting...
by laripu
Wed Aug 15, 2012 17:22
Forum: Hyde Park
Topic: In Montreal
Replies: 4
Views: 2518

Are you going to hit up Au Pied de Cochon? I can still kick myself for not making the trek up there when I lived on the East Coast. Unlikely. For $57 per person, I can do better than everything with maple syrup on it. They're a tourist trap. Up in that area (about a mile) is Intermiel, a great mead...