Search found 55 matches

by laripu
Tue Aug 07, 2012 03:36
Forum: Hyde Park
Topic: Product reccomendation
Replies: 3
Views: 1857

Product reccomendation

A few years back I bought all three sets of Raichlen skewers ( six 3/8, four 5/8, and two 7/8 inch). They're perfect. Meat stays where you put it. The stainless steel is heavy, should last forever. You could kill someone with the widest ones. ;) I got a good price through Amazon, and because I bough...
by laripu
Tue Aug 07, 2012 01:39
Forum: Fishes
Topic: Smoked Salmon Recipe
Replies: 23
Views: 23365

Ray , I'm jealous of that fish. Wait, that doesn't sound right...I envy you that fish. Better. The first one sounded like I wanted you to hold me. :roll: :lol:
by laripu
Tue Aug 07, 2012 01:35
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 327066

I'll be right there for a snack ;)
by laripu
Tue Aug 07, 2012 01:31
Forum: Hyde Park
Topic: Other hobbies - Home Brewing
Replies: 16
Views: 7063

Butterbean, $6700 is still too much of a penalty to pay for pursuing a hobby. I will make Limoncello, though, starting with Everclear. Nothing illegal there. Jan, it won't be distilling vegetables, just fermenting them. A good example is live unpasteurized sauerkraut. I don't know enough about ferme...
by laripu
Mon Aug 06, 2012 17:59
Forum: Hyde Park
Topic: Other hobbies - Home Brewing
Replies: 16
Views: 7063

You could distill small batches on your kitchen stove. Six quarts would yield at least a quart of distillate. The thought has occurred to me. I even have a book on it. But I'm a law-abiding person, and this is illegal in a way that the punishment isn't worth the cost. It's not like I don't have any...
by laripu
Mon Aug 06, 2012 17:28
Forum: Hyde Park
Topic: Other hobbies - Home Brewing
Replies: 16
Views: 7063

Other hobbies - Home Brewing

My main hobby is homebrewing,and I've been doing that for 22 years. I occasionally make mead, wine, and fruit wines. (I'd love to try distilling, but since it's illegal and I don't want the IRS to seize my house, I won't.) I'm also in the process of learning how to ferment vegetables. I haven't done...
by laripu
Sun Aug 05, 2012 05:52
Forum: Fishes
Topic: Smoked Salmon Recipe
Replies: 23
Views: 23365

El Ducko - when I immigrated to the US in 1997, I wanted to try a bunch of US favorites that I'd never had before. The Big Green Egg was a big hit, and I still love smoked food. But green bean casserole was - and my wife agrees - the most disgusting thing we'd ever eaten. Why do people eat that? If ...
by laripu
Fri Aug 03, 2012 22:52
Forum: Fishes
Topic: Smoked Salmon Recipe
Replies: 23
Views: 23365

For about five years, I've been using this recipe to cure salmon. With one exception: I add a capful of gin per pound of salmon to the dry ingredients and mix that up before putting it on the fish. Don't forget to obsessively rinse off all the salt after curing. You can eat it as is, or cold-smoke i...
by laripu
Fri Aug 03, 2012 22:40
Forum: For beginners
Topic: Newbie questions (MTQ and sausage texture)
Replies: 23
Views: 13752

Propylene glycol

The propylene glycol in MTQ disturbed me, so I searched around for cure #1 in it's various guises, and I can't find any that doesn't also have propylene glycol in it "added as a flowing agent". Is it unavoidable? I've heard that it was (maybe is) also used as a sweetener in some cheap wine. I've got...
by laripu
Fri Aug 03, 2012 03:10
Forum: For beginners
Topic: Newbie questions (MTQ and sausage texture)
Replies: 23
Views: 13752

Excellent advice everyone! Thanks! I feel myself learning, but my brain isn't full yet, so I think I can stuff in some more sausage knowledge.
by laripu
Fri Aug 03, 2012 03:05
Forum: Hyde Park
Topic: Care To Share How You Got Your Handle?
Replies: 114
Views: 73074

When you see "laripu", which I prefer all lower-case, think Larry-poo. So now you know my real given name.

It also looks vaguely Romanian from the u at the end. When I write satire, my pseudonym is "Ignatz Laripu, Expert in Everything". ;) It's a kind of pose as a stuffy know-it-all.
by laripu
Thu Aug 02, 2012 23:43
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 372973

Check out this link Laripu: http://wedlinydomowe.pl/en/viewtopic.php?t=5219&highlight=eat+horse Thanks Chuck, I'd already read it when I posted. You're right, there's more of horsemeat eaten in Canada than in the US and more of it in Quebec than in the rest of Canada. I guess that's a French influe...
by laripu
Thu Aug 02, 2012 05:03
Forum: For beginners
Topic: Newbie questions (MTQ and sausage texture)
Replies: 23
Views: 13752

There is much for me to learn, and obviously "I am only an egg". Thanks for the links. I've read them cursorily, and will continue to reread them until the knowledge becomes internalized and incorporated into my technique. I'm glad there's no final exam! Luckily my wife likes my initial attempts, ho...
by laripu
Thu Aug 02, 2012 03:08
Forum: For beginners
Topic: Newbie questions (MTQ and sausage texture)
Replies: 23
Views: 13752

Newbie questions (MTQ and sausage texture)

I've been told that there are no stupid questions...so I'm taking you up on that: 1. I have Morton's Tenderquick. Is it interchangeable with Prague powder, or is there a formula that converts so many grams of one to the other? 2. I've only made four 5-lb batches of different sausage. They taste grea...
by laripu
Thu Aug 02, 2012 02:27
Forum: Hyde Park
Topic: But... its better for you, right?
Replies: 30
Views: 11790

Scratching my chin over item 3. Can't be anything dry cured because we are going to Yosemite next week and I don't trust my curing fridge to behave in my absence. Folks - any recommendations? Would love to use a recipe from this site. Something to roast over a fire. How about some super high-qualit...