Search found 93 matches

by Maz
Thu Jul 28, 2011 17:08
Forum: Hyde Park
Topic: A little humour!!!
Replies: 17
Views: 7602

Thanks Ron did not work but found some info on the net which might solve the problem in future if we let the forum members know about it. Starting Feb 22, 2011 (?) ImageShack has been enforcing a new policy that requires Site Owners and those outside USA, Canada and the European Union to register to...
by Maz
Wed Jul 27, 2011 16:31
Forum: Hyde Park
Topic: Care To Share How You Got Your Handle?
Replies: 114
Views: 68911

[/quote]Chuckwagonchowchowenglishpicklegottahaveit!

:lol: :lol: :lol:
Chuck this has got to be you at your best.
by Maz
Wed Jul 27, 2011 16:27
Forum: Hyde Park
Topic: A little humour!!!
Replies: 17
Views: 7602

How come I can see most pictures but get some which is a ice cube with frog inside is it a setting on my side or what? :roll:
by Maz
Tue Jul 26, 2011 16:43
Forum: Hyde Park
Topic: A little humour!!!
Replies: 17
Views: 7602

The point all of you are missing is the customer is always right,right? When I enquired why a sausage that was always course ground and had a good bite to it is now emulsified and pulpy I was told that that is what the customers want??? No one has ever asked me or anyone that I know if that is how I...
by Maz
Sun Jul 24, 2011 14:58
Forum: Venison and Other Game
Topic: [Can] Moosestrami
Replies: 10
Views: 8395

Wow

Wow Big Guy some serious food porn you have there,agree with Chuck a winning recipe well done. :smile:
by Maz
Fri Jul 15, 2011 17:25
Forum: Sausages
Topic: [CAN] Bier Wurst
Replies: 19
Views: 16961

Well done Big Guy this is a must do, I love the stuff even though Chuck did put me off a bit. :lol:
by Maz
Tue Jul 12, 2011 17:03
Forum: For beginners
Topic: coppa recipe question
Replies: 9
Views: 4915

Sorry Andre forgot to say welcome to the forum. I am sure you will many friends here. :smile:
by Maz
Tue Jul 12, 2011 16:59
Forum: For beginners
Topic: coppa recipe question
Replies: 9
Views: 4915

Hi Andre just a tip that may save you a lot of confusion. You will find that a lot of recipes for sausages or cold meats will refer to 1kg. or 2,2 lbs. What it boils down to is you would either multiply or devide the amount of spice by the amount of meat you have on hand.So you do not have to have e...
by Maz
Sun Jul 10, 2011 07:38
Forum: Microbiology of meat and products
Topic: But Grandpa Didn't Use Nitrates And Cultures...
Replies: 20
Views: 15332

Well said I think you have hit the nail on the head. I think if there is a serious catastrophe a lot of people would starve and freeze to death because they have no clue as to how to fend for themselves.What we are striving for is to preserve an art form which has been passed down for hundreds of ye...
by Maz
Tue Jun 28, 2011 19:47
Forum: Hardware
Topic: Meat Saws Vs. Cleavers
Replies: 4
Views: 2708

You may even get a finger into your mix.
:lol:
by Maz
Tue Jun 28, 2011 19:41
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1295
Views: 334730

Hi en welkom Stoney ek dink jy sal dit baie geniet hier, wil later gesels met jou oor Duitse wors wat julle Suidwesters maak "HI Stoney welcome, I think you will enjoy it here, would like to talk to you at a later stage about the sausages that the Germans in South West Africa make." Reply. " Hi nic...
by Maz
Sun Jun 26, 2011 17:03
Forum: Dry Cured Meats and Sausages
Topic: Project "A"
Replies: 292
Views: 108446

I read that some of you were having problems with controlling air flows, after talking to my son about cooling systems on PC's he told me about a product similar to the on on this site. http://www.dealextreme.com/p/3-fan-cooling-fan-variable-speed-controller-for-pc-13987 Not sure if it is of use to ...
by Maz
Fri Jun 24, 2011 16:48
Forum: Hyde Park
Topic: Calander and Kilbassa
Replies: 7
Views: 3666

It was the Polish sausage from the site ( hot smoked).Cannot find the link have mailed it to you. :smile:
by Maz
Wed Jun 22, 2011 17:13
Forum: For beginners
Topic: Chicken & his fat /skin
Replies: 17
Views: 10065

Hi Spud, Be careful when you buy chicken sometimes they pump the chicken with all kinds of garbage, have a look on the skin you may notice a row of puncture marks if they have pumped it.This might be the water problem you are having.I have made various chicken sausages and used the skin but I do not...
by Maz
Tue Jun 21, 2011 16:27
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1295
Views: 334730

Hi en welkom Stoney ek dink jy sal dit baie geniet hier, wil later gesels met jou oor Duitse wors wat julle Suidwesters maak. :smile: ( If anyone wants me to translate I will).