Search found 112 matches

by vagreys
Sun Mar 25, 2012 00:41
Forum: Hyde Park
Topic: The Duck Needs A "Goose"!
Replies: 12
Views: 3631

...and while we're on the "chitterlings as casing" question, is it possible to use lard in place of pork trimmings, or has the rendering process led to a lower melting point for the fat? My "local" supermarket doesn't do trimming anymore, but I can buy manteca/lard by the bucket. Chitterlings as ca...
by vagreys
Sat Mar 24, 2012 17:13
Forum: Hyde Park
Topic: Three Little Pigs
Replies: 1
Views: 1122

Three Little Pigs

Stopped by story28's new shop, a few days ago, in their second week open to the public. Jason was too busy downstairs to come up, having just received a delivery and trying to replace all the product that his customers snarfed up, but I got the better deal - got to talk with his sharp, beautiful, ch...
by vagreys
Tue Mar 20, 2012 18:48
Forum: For beginners
Topic: First grind
Replies: 13
Views: 5266

...I completely missed using the stomper as a pusher. Will do that next time... I'm just curious - and this is a serious question - how DID you use the stomper or what did you think it was for? I ask because it might be worth updating the handout for my introduction to sausage making workshop to ad...
by vagreys
Sun Mar 11, 2012 15:34
Forum: Hyde Park
Topic: We can be forum members but not without a computer
Replies: 24
Views: 7429

...They definitely cheap enough to replace often. I doubt this is a universal truth. It depends on one's available disposable income. The first computer I programmed was a Bell tube-based system, programmed in machine code, loaded by paper tape that was created on teletype terminals. Things have co...
by vagreys
Sun Mar 11, 2012 14:58
Forum: For beginners
Topic: Learning in small batches
Replies: 15
Views: 7015

I think it depends on the simplicity or complexity of the sausage. As Duck said, too small a batch can make adding the right amount of seasoning difficult in the case of of a complex seasoning blend, whereas making a pound of a simple fennel, or fennel and red pepper sausage might not be a problem. ...
by vagreys
Sun Mar 11, 2012 14:34
Forum: For beginners
Topic: Can Sausage Recipes Be Copyrighted?
Replies: 17
Views: 11223

The topic is of particular interest to me, as a food historian working on medieval cookery manuscripts. I've worked on some of these manuscripts for years, including creating modern recipe interpretations of the originals. To me, this involves substantial creative effort, and knowing what is protect...
by vagreys
Fri Mar 09, 2012 19:32
Forum: For beginners
Topic: Can Sausage Recipes Be Copyrighted?
Replies: 17
Views: 11223

A friend of mine and I have been discussing this very issue. My patent/copyright lawyer took the above position, as stated by the US Copyright Office, too. My friend pointed out that there has been a federal court decision that contradicts the US Copyright Office, and states that there is no substan...
by vagreys
Wed Mar 07, 2012 20:27
Forum: Technology basis
Topic: Chicken Fat In Sausage
Replies: 4
Views: 2337

So, Ross, the question is: will saturated fat, specifically rendered chicken fat, work with soy protein isolate for the fat emulsion? The idea of being able to use schmaltz that way is intriguing. I'd be curious about this idea from the perspective of using some of the fresh, fabulous rendered (pour...
by vagreys
Mon Feb 20, 2012 05:48
Forum: Venison and Other Game
Topic: Best meat to add to venison for burger?
Replies: 15
Views: 14692

I use about 30% fatty pork with ground venison.
by vagreys
Thu Feb 16, 2012 22:46
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 114134

Wow. They have single-stage and progressive meat patty presses... :mrgreen:
by vagreys
Thu Feb 16, 2012 22:32
Forum: Recipes from around the world
Topic: The best way to cook rice
Replies: 13
Views: 7383

If I'm making plain, long-grain white rice, I put a cup of rice, 2 cups of water, and a pinch of salt in a heavy, microwave-safe, covered casserole. Then, I microwave on high for 5 minutes, followed by 15 minutes at 50% power, then let it rest, covered, 5 minutes. Perfect, fluffy rice every time.
by vagreys
Sun Feb 12, 2012 11:08
Forum: Books&Videos of meat processing
Topic: Vintage ebook - Preserving fruit, vegetables and meat
Replies: 0
Views: 3423

Vintage ebook - Preserving fruit, vegetables and meat

This is not as interesting as the others, but for those interested in vintage recipes, it may hold some interest.

Recipes for the preserving of fruit, vegetables, and meat (1908) - E. Wagner