Search found 125 matches

by Gray Goat
Fri Dec 07, 2012 22:45
Forum: Hyde Park
Topic: Pineapple Sausage Failure #2
Replies: 22
Views: 10347

Re: sausage

sawhorseray wrote:
CW: I'm sure my finished product was quite similar to the snot that comes from your horses nostrils.
:lol: :lol: :lol: I'm sorry that the sausage didn't turn out, but this line cracked me up.
by Gray Goat
Sun Nov 18, 2012 23:57
Forum: Technology basis
Topic: Fresh Polish - garlic and color
Replies: 32
Views: 24396

There is a grand recipe that calls for cutting the stem end from a full head of garlic annointing it with olive oil and raosting it until you can squeeze the cooked garlic out onto a thick slab of toasted bread. Cooking changes the taste and reduces the bite but doesn't spoil it. That's exactly how...
by Gray Goat
Sun Nov 18, 2012 23:22
Forum: Hyde Park
Topic: Post Your Photo Here-Let's Become Acquainted
Replies: 214
Views: 125799

What a handsome couple! Did you ride your Harley from Illinois to Wyoming? We did not ride the entire trip. We drove to Rapid City S.D and I rented a bagger for a two day tour of the area. The "I RODE MINE" and "IRON BUTT" patches aren't important to me anymore :lol: It's all about comfort baby!! W...
by Gray Goat
Sun Nov 18, 2012 23:08
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 349886

Goat, Please let me know the pickle recipe. I never tried them like that before but will make some. Thanks, Jan. 2lbs smoked polish sausage cut into 2" lengths 1 med onion, sliced 1 cup water 2/3 cup brown sugar 3 cups white vinegar 2 tsp or more crushed red pepper 2 cloves garlic 2 bay leaves Plac...
by Gray Goat
Sun Nov 18, 2012 22:32
Forum: Technology basis
Topic: Fresh Polish - garlic and color
Replies: 32
Views: 24396

As for the garlic, I have started using roasted garlic in some of my sausages. It gives a mild but rich garlic flavor and I supplement with some powder as well.
by Gray Goat
Tue Nov 13, 2012 05:45
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 349886

Smoked and pickled polish

After searching both freezers I realized that I was out of smoked polish :shock: :cry: Time to make a batch ! I follow the Marianski recipe with a bit of added cayenne pepper and garlic :mrgreen: Smoker guards in place on the perimeter :lol: http://i864.photobucket.com/albums/ab209/wayners692/pickle...
by Gray Goat
Tue Nov 13, 2012 05:26
Forum: Hyde Park
Topic: Post Your Photo Here-Let's Become Acquainted
Replies: 214
Views: 125799

Me and the wife at our friends house in Laramie Wyoming. It was one of the stops on our summer road trip.


Image
by Gray Goat
Thu Jun 07, 2012 03:46
Forum: BBQ
Topic: Oyster on the Half shell
Replies: 7
Views: 6900

Great looking oysters Keymaster, I have got to try the Garlic spears :grin:
by Gray Goat
Sun Dec 04, 2011 09:19
Forum: Recipes from around the world
Topic: [POL] Pierogi
Replies: 34
Views: 20930

Thanks for the recipes John, your pierogi's look great. I just finished making 12lbs of Polish Sausage that will go great with these :smile:
by Gray Goat
Sun Dec 04, 2011 08:37
Forum: Stanley & Adam Marianski author's corner
Topic: They've Done It Again!
Replies: 4
Views: 5434

This looks like a great book, it's on my Christmas list :smile:
by Gray Goat
Tue Jun 14, 2011 02:20
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 349886

Great job NorCal Kid, I loves me some Andouille Sausage and yours looks fantastic, well done :grin:
by Gray Goat
Tue Jun 14, 2011 02:14
Forum: Hyde Park
Topic: Just wanted to say Hi
Replies: 1
Views: 2160

Just wanted to say Hi

A computer problem has kept me off of the forum so I am using the wifes machine to stop by and say hello. Hopefully I can get things fixed and start posting again, I think I have a pretty good "Recipe of the month"

Regards to everyone,
Wayne
by Gray Goat
Sun May 08, 2011 16:13
Forum: Technology basis
Topic: Added liquid to the sausage mix
Replies: 7
Views: 5969

Re: adding water to sausage

Many of the sausage formulations call for some added water and I am wondering if it is reasonable to use broth made from the bones from the meat that I am grinding for the sausage. I never throw away bones before I have made stock from them. I have used Chicken stock in my Chicken sausages and it w...
by Gray Goat
Wed May 04, 2011 22:36
Forum: Sausages
Topic: [USA] Swiss Landjager Sausage (2 types)
Replies: 9
Views: 21268

Alright, what has just happened? We added a product called "fermento", produced by the Sausagemaker™. It is NOT a bio-culture. It is a dairy product (made from organic ingredients) to simulate the fermented flavor of the lengthy process of air-drying. And it works! Make no mistake about it. The stu...
by Gray Goat
Sat Apr 30, 2011 02:43
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 363339

ssorllih wrote:Link? Please.
Come on CW, don't be shy, give it up :lol: