Search found 193 matches

by Krakowska
Sat Feb 01, 2014 10:29
Forum: Other products
Topic: JBK's "Pierogi Makers" Corner
Replies: 50
Views: 30592

Hey Ross, I just pulled up Restaurant Depots flyer for Capitol Heights Md and they have FRIENDSHIP Farmers cheese, $8.59 for a 3 lb. brick. Same one we buy in Buffalo that we use and also at RD in Tampa. It is the "dry" farmers cheese I call it dry cottage cheese. It is a 2 week sale best price I ha...
by Krakowska
Thu Jan 30, 2014 11:40
Forum: For beginners
Topic: Rytek Sausage Sticks (Slim Jims)
Replies: 9
Views: 7005

I do have a couple of questions - 1.) it appears that you have some type of log that you are drilling the chips from - is that correct? 2.) are you using what appears to be a pallet as some type of jig to hold the log and if yes would like some more details of the set up? 1. Yes jbk101, that is an ...
by Krakowska
Wed Jan 29, 2014 14:22
Forum: For beginners
Topic: Rytek Sausage Sticks (Slim Jims)
Replies: 9
Views: 7005

Thank You so much Chuckwagon. Looks like I'm on my way to starting a new phase in sausage making. Your explanation of the cultures vs the old way was very informative. Ordered Marianski's book "The Art Of Making Fermented Sausage" a few days ago and am looking forward to progressing forward in the f...
by Krakowska
Wed Jan 29, 2014 00:28
Forum: For beginners
Topic: Rytek Sausage Sticks (Slim Jims)
Replies: 9
Views: 7005

Rytek Sausage Sticks (Slim Jims)

Need some guidance of Ryteks recipe. "Meat is placed in smokehouse at 98-110 degrees F with cold smoke for 8 hours. If You want more tang hold this temp for 12 more hours." OK so we are talking about a constant smoke for all these hours? With my little electric Brinkman I probably will use a 5 gallo...
by Krakowska
Wed Jan 22, 2014 16:09
Forum: Hardware
Topic: Possibly, the perfect vacuum sealer for us regular folk.
Replies: 41
Views: 33048

http://www.webstaurantstore.com/ary-vac ... 7AodCU4AUA

Quite a bit of savings on the shipping. :cool:
by Krakowska
Wed Jan 22, 2014 15:31
Forum: Hyde Park
Topic: Supporting Our Sponsor
Replies: 20
Views: 9521

Anybody get advertising from "Local" advertisers? I get "Bathroom shower doors in Sarasota" majority of the time. This counts toward our click count? :cool:
by Krakowska
Wed Jan 22, 2014 02:01
Forum: Hyde Park
Topic: Supporting Our Sponsor
Replies: 20
Views: 9521

I click a couple times every time I'm online and logged in. No Problem Cw. Anything that helps to keep forum online and active. Enjoy it here very much. Fred :cool:
by Krakowska
Sun Jan 19, 2014 20:51
Forum: Other products
Topic: JBK's "Pierogi Makers" Corner
Replies: 50
Views: 30592

Rick, cottage cheese does not exist here. I'm sure if I tried describing it to a local they'd give me a super dumbfounded look... I might have to investigate what it takes to make homemade cottage cheese. It probably has some kind of bacteria starter that is equally as hard to find. *sigh* ... Than...
by Krakowska
Sat Jan 18, 2014 17:42
Forum: Other products
Topic: JBK's "Pierogi Makers" Corner
Replies: 50
Views: 30592

I remember helping my mother making them. We would never, ever, have homemade chicken soup without home made noodles. It all starts with the dough. She mixed by hand, we use a food processor. I see no difference between ravioli and pierogis. Size, ingredients, and shape as you stated Ross. There are...
by Krakowska
Sat Jan 18, 2014 15:13
Forum: Other products
Topic: JBK's "Pierogi Makers" Corner
Replies: 50
Views: 30592

Yes Ray, We "simmer" the pierogi after my wife stuffs and crimps them. A "boil" will blow them up double in size as it is a noodle dough. We do a 20 minute very light simmer due to the high gluten flour we found needs more time to soften up. I spoon them out and run cold water over them and cool the...
by Krakowska
Sat Jan 18, 2014 13:46
Forum: Other products
Topic: JBK's "Pierogi Makers" Corner
Replies: 50
Views: 30592

We do ours the "old fashion" way. We have made thousands and thousands of these. Sold them at work and a friend of ours had pierogi on the menu in his restaurant. Even sold them "over the counter" at his place. For home use the FASTEST way to mix dough is in a food processor. 15 seconds and we had e...
by Krakowska
Thu Jan 16, 2014 18:08
Forum: Hyde Park
Topic: WD Forum Input
Replies: 13
Views: 5735

Fascinating Chuckwagon. Really looking forward to slowly get into this. Humidity down here is normally in the 60s (today 49% 55 degrees) Going to order the book mentioned and my son will be coming down from Buffalo in 3 weeks. He can buy the needed chemicals from the Sausage Maker when I read the bo...
by Krakowska
Thu Jan 16, 2014 02:38
Forum: Hyde Park
Topic: WD Forum Input
Replies: 13
Views: 5735

Hi Gang, Nope, No pizza stone and was at 425 degrees in an electric stove. Thank You to ALL.
Fred :cool:
by Krakowska
Wed Jan 15, 2014 15:00
Forum: Hyde Park
Topic: WD Forum Input
Replies: 13
Views: 5735

WD Forum Input

Been making homemade pizza for a number of years now and been doing various versions of sauces, toppings but most of all the dough recipe. Here is one in which the WD site had a huge influence, which has to date, the best pizza we ever made. A shout out to My "Partners" here at WD: Pizza has the "Ro...
by Krakowska
Thu Jan 09, 2014 02:07
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 176531

Thought this might be of interest, a little "Heavy" but sure enlightened me.
:cool:
http://media.wiley.com/product_data/exc ... 405469.pdf