Search found 112 matches
- Sun Mar 25, 2012 00:41
- Forum: Hyde Park
- Topic: The Duck Needs A "Goose"!
- Replies: 12
- Views: 5290
...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...
- Sat Mar 24, 2012 17:13
- Forum: Hyde Park
- Topic: Three Little Pigs
- Replies: 1
- Views: 1638
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...
- Tue Mar 20, 2012 18:48
- Forum: For beginners
- Topic: First grind
- Replies: 13
- Views: 7890
...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...
- Sun Mar 11, 2012 15:34
- Forum: Hyde Park
- Topic: We can be forum members but not without a computer
- Replies: 24
- Views: 11091
...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...
- Sun Mar 11, 2012 14:58
- Forum: For beginners
- Topic: Learning in small batches
- Replies: 15
- Views: 9591
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. ...
- Sun Mar 11, 2012 14:34
- Forum: For beginners
- Topic: Can Sausage Recipes Be Copyrighted?
- Replies: 17
- Views: 14172
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...
- Fri Mar 09, 2012 19:32
- Forum: For beginners
- Topic: Can Sausage Recipes Be Copyrighted?
- Replies: 17
- Views: 14172
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...
- Wed Mar 07, 2012 20:27
- Forum: Technology basis
- Topic: Chicken Fat In Sausage
- Replies: 4
- Views: 3580
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...
- Mon Feb 20, 2012 05:48
- Forum: Venison and Other Game
- Topic: Best meat to add to venison for burger?
- Replies: 15
- Views: 22684
- Thu Feb 16, 2012 22:46
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 201895
- Thu Feb 16, 2012 22:32
- Forum: Recipes from around the world
- Topic: The best way to cook rice
- Replies: 13
- Views: 10270
- Sun Feb 12, 2012 11:21
- Forum: Books&Videos of meat processing
- Topic: Vintage ebook - Home Pork Making
- Replies: 0
- Views: 6160
Vintage ebook - Home Pork Making
I thought this might be of interest.
Home pork making; a complete guide ... in all that pertains to hog slaughtering, curing, preserving, and storing pork product--from scalding vat to kitchen table and dining room (1900) - A. W. Fulton
Home pork making; a complete guide ... in all that pertains to hog slaughtering, curing, preserving, and storing pork product--from scalding vat to kitchen table and dining room (1900) - A. W. Fulton
- Sun Feb 12, 2012 11:14
- Forum: Books&Videos of meat processing
- Topic: Vintage ebook - The art and mystery of curing...
- Replies: 1
- Views: 9289
Vintage ebook - The art and mystery of curing...
I thought this might be of interest.
The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish; also the art of pickling and the preservation of fruits and vegetables (1864) - J. R.
The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish; also the art of pickling and the preservation of fruits and vegetables (1864) - J. R.
- Sun Feb 12, 2012 11:08
- Forum: Books&Videos of meat processing
- Topic: Vintage ebook - Preserving fruit, vegetables and meat
- Replies: 0
- Views: 6011
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
Recipes for the preserving of fruit, vegetables, and meat (1908) - E. Wagner
- Sun Feb 12, 2012 11:02
- Forum: Books&Videos of meat processing
- Topic: Vintage ebook - Butchers, Packers and Sausagemakers Red Book
- Replies: 2
- Views: 7487
Vintage ebook - Butchers, Packers and Sausagemakers Red Book
I thought this might be of interest.
Butchers', packers' and sausage makers' red book (1913) - G. J. Sayer
Butchers', packers' and sausage makers' red book (1913) - G. J. Sayer