Search found 193 matches

by Krakowska
Sat Mar 29, 2014 15:50
Forum: Recipes from around the world
Topic: Best Pizza So Far
Replies: 7
Views: 8527

Garden looks great Ray :cool: Just curious, did you get enough water from the rain a couple of weeks ago? We are finally getting our water table up the last couple of weeks. And the pizza looks superb. That would be a 40 dollar pizza down here. Wife and I got it down now and it was all due to the gu...
by Krakowska
Sat Mar 22, 2014 01:13
Forum: Hyde Park
Topic: Looks like we might be facing a dietary change soon.
Replies: 52
Views: 16950

Sorry to hear the news Ross. Nancy and You will be in our prayers daily. A few years back we had the same diagnosis. My wife Rosemarie , beat it. It was a rough road but we had so much support from family and friends that cannot EVER be measured. Friends really got involved, A couple of guys who I w...
by Krakowska
Sun Mar 09, 2014 16:03
Forum: Smoked pork products
Topic: [USA] Chuckwagon's Canadian Bacon
Replies: 36
Views: 26048

Krakowska, it`s the pepper on the plate I want to keep on the loin. Your pre-smoke photo looks terrific - did you coat the loin with anything to hold the cracked pepper? No, Just rolled it until it would not stick anymore, Yes you will loose some but cannot be helped. By the way, this was Chuckwago...
by Krakowska
Sun Mar 09, 2014 01:35
Forum: Recipes from around the world
Topic: From Old Neighborhood
Replies: 2
Views: 3327

Yeah Chuckwagon, I grew up in Buffalo and know the area well. Sausage Maker about 3 miles away from this district. Many good times there years ago especially "Dingus Day" (I think I still have a hang over from those days) LOL. Fred :cool: Here You go: The Sausage Makers hideout. http://i830.photobuc...
by Krakowska
Sun Mar 09, 2014 00:40
Forum: Smoked pork products
Topic: [USA] Chuckwagon's Canadian Bacon
Replies: 36
Views: 26048

http://i830.photobucket.com/albums/zz229/Race3/100_6435.jpg http://i830.photobucket.com/albums/zz229/Race3/100_6437.jpg http://i830.photobucket.com/albums/zz229/Race3/100_6450.jpg http://i830.photobucket.com/albums/zz229/Race3/100_6457.jpg Shuswap, I smoked mine last time and just took the loins fr...
by Krakowska
Sat Mar 08, 2014 23:52
Forum: Recipes from around the world
Topic: From Old Neighborhood
Replies: 2
Views: 3327

From Old Neighborhood

Just sent to me a couple of days ago. Quite an interesting site and some really old school Polish recipes. These are definitely classics. Just wanted to share. Fred :cool:

http://www.ststansbuffalo.com/ststanspolishkitchen.html
by Krakowska
Fri Mar 07, 2014 14:41
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 175449

Let Us know how You made out with the rye bread Ray, Very much interested. Thanks :cool: Fred
by Krakowska
Sat Mar 01, 2014 13:07
Forum: Hyde Park
Topic: Forum Down 2/28/14?
Replies: 1
Views: 2797

Forum Down 2/28/14?

Or was it Me? Could not pull up WD site, Firefox message: "Unable to connect
Firefox can't establish a connection to the server at http://wedlinydomowe.pl/en/posting.php? ... topic&f=18" :cry:
by Krakowska
Sun Feb 23, 2014 23:12
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 175449

I'd go for that TV show Ray!! Heck, probably have some real good ratings compared to some of the weird characters on there now. Wish Alton Brown still had show "Good Eats" still going. Liked the scientific explanations that were used extensively in his shows. Don't really care for shows that eating ...
by Krakowska
Mon Feb 17, 2014 16:26
Forum: Hyde Park
Topic: Pepper Snacks,Pepperoni, Ross's Pizza Dough,Pork Butt Bacon
Replies: 1
Views: 5076

Pepper Snacks,Pepperoni, Ross's Pizza Dough,Pork Butt Bacon

Finally got around to making first sausage using LHP culture. Chuckwagon I used Your Powder Keg Pepperoni recipe. Made some "Pepper snacks" and Ross I used Your dough recipe and it all combined to make a homemade pizza. Cw absolutely SUPERB, A nice "tang" (I really surprised myself that I did not sc...
by Krakowska
Wed Feb 12, 2014 20:16
Forum: For beginners
Topic: Peperoni
Replies: 4
Views: 2804

Thanks IdaKraut, forum is so helpful, really look forward to advanced sausage making. Been studying all posts, and will eventually get around to building a curing chamber, that's down the road, not even close to being there yet. Much appreciated, Fred :cool:
by Krakowska
Wed Feb 12, 2014 17:24
Forum: For beginners
Topic: Peperoni
Replies: 4
Views: 2804

Thanks Bob K, Looks like the we will do the fermented. Thanks Bob, should be interesting, much appreciated. :cool:
by Krakowska
Wed Feb 12, 2014 14:19
Forum: For beginners
Topic: Peperoni
Replies: 4
Views: 2804

Peperoni

Peperoni, While I have the equipment out I am thinking of making peperoni. Was looking at the Chuckwagon's "Two Types Of "Quick" Pepperoni" (http://wedlinydomowe.pl/en/viewtopic.php?p=3445#3445) I have both (5 lb tub of Fermento which I have for about 8 years) and newly bought Bactoferm LHP Dry. I d...
by Krakowska
Wed Feb 12, 2014 01:55
Forum: For beginners
Topic: Meat Choice
Replies: 3
Views: 2077

Thanks CW, Looks like I will try your suggestion. Thanks a million for the effort and help. Fred :cool:
by Krakowska
Tue Feb 11, 2014 02:19
Forum: For beginners
Topic: Meat Choice
Replies: 3
Views: 2077

Meat Choice

Need an opinion guys. Going to make another batch of "Snack sticks" Thinking of using Ryteks, "Slim Jim" recipe and he calls for beef. I have both beef and pork and I would imagine one can use either. I will not be using the Fermento but will use the bactoferm LHP Dry and will pack in 22mm calogen c...