Search found 459 matches

by Gulyás
Mon Sep 22, 2014 22:02
Forum: Hyde Park
Topic: Variety is the Spice of Life
Replies: 3
Views: 3213

Very interesting, and also very true. We in Hungary have lots of pork dishes, because the country was occupied by foreign army, for 150 years who did not like pork.......(Turkish invasion 1526) I'm growing Hungarian peppers....in name only, because everything is different here. And now here, it make...
by Gulyás
Mon Sep 22, 2014 21:07
Forum: For beginners
Topic: Garlic, the spice of Life!
Replies: 23
Views: 10339

In the "old-time" they had no curing cabinet, that's why they used to butcher the pigs in winter time.
And they used all different kind of meat for sausages, mostly scraps.
by Gulyás
Mon Sep 22, 2014 21:02
Forum: For beginners
Topic: Garlic, the spice of Life!
Replies: 23
Views: 10339

I just made some pictures for you. On the left side is my "regular" garlic, on the right side is music. http://i1254.photobucket.com/albums/hh601/halihali100/fokhagymaacutek001_zpse1fa63eb.jpg http://i1254.photobucket.com/albums/hh601/halihali100/fokhagymaacutek002_zpsc5b94399.jpg http://i1254.photo...
by Gulyás
Mon Sep 22, 2014 20:51
Forum: For beginners
Topic: Garlic, the spice of Life!
Replies: 23
Views: 10339

Hi Rick,

I maintained about 54 to 57 F. degrees, like 3 weeks or so, 70% humidity. The sausages lost 30 to 35 % weight.
Your most welcome.
by Gulyás
Mon Sep 22, 2014 20:02
Forum: For beginners
Topic: Garlic, the spice of Life!
Replies: 23
Views: 10339

"Guly'as I know you gave the recipe before and I lost it. Can you please give it again. I love garlic also. I have in the past used granulated garlic, as it says on the bottle. Maybe not, huh.[/quote]" Yes Sir, this is the topic, if you have any question, please ask. http://www.wedlinydomowe.pl/en/v...
by Gulyás
Mon Sep 22, 2014 19:52
Forum: Recipes from around the world
Topic: Gumbo
Replies: 39
Views: 32516

Holy-molly, lots of goodies here. Thanks guys and girls, I know you are very big help. :mrgreen: Duk, sometime I sleep till I get hungry, and than a eat till I get sleepy.....Now I'm hungry. There are all kinds of taste, just like people. Or is it sausages? Hmmmmm I know for sure 2 kinds of people, ...
by Gulyás
Mon Sep 22, 2014 11:40
Forum: Recipes from around the world
Topic: Gumbo
Replies: 39
Views: 32516

I think gumbo always have okra in it, not always shell fish. It can be made from all kind of meat, depending on taste. I love it.
by Gulyás
Mon Sep 22, 2014 11:30
Forum: For beginners
Topic: Garlic, the spice of Life!
Replies: 23
Views: 10339

Yes Mark, Rick used the 10#, so I used it too. 10# is 10 lb.
Garlic paste is milder, (not as harsh), also stronger, because some water is evaporated.
by Gulyás
Mon Sep 22, 2014 11:14
Forum: Hardware
Topic: FoodSealer Bags & Rolls
Replies: 6
Views: 4318

We get better flavor if we mix the meat with different parts. The main reason for using pork/Boston butt is the fat to lean meat ratio.
by Gulyás
Mon Sep 22, 2014 11:07
Forum: For beginners
Topic: Garlic, the spice of Life!
Replies: 23
Views: 10339

How much garlic we use also depends on how much other spices we use. Like if we use more salt/hot paprika, we also have to increase the garlic, to keep it in balance. I like my sausages very garlicky, that's why I make my "old-time-farmers" sausages. In my sausages, garlic is the dominant flavor. Ki...
by Gulyás
Mon Sep 22, 2014 01:37
Forum: For beginners
Topic: Garlic, the spice of Life!
Replies: 23
Views: 10339

Rick, If you like it garlicky, start with 15 grams to 10# batch. I like more in it, about 3x as much. After mixing, fry a small piece to taste it. Some of my garlic is music, I think it's mild flavor. I get seeds from here....http://www.copperkfarm.com/e-commerce-solutions-catalog.1.html ..............
by Gulyás
Sun Sep 21, 2014 19:31
Forum: Recipes from around the world
Topic: Gumbo
Replies: 39
Views: 32516

Hey Duk, I mean Doc. I was cooking Hungarian cattle goulash, just mentioned that sometimes I get more in than I put in. And this is the recipe for that. I mean one in the millions. So it's NOT gumbo, or a different one of them. :mrgreen: Cooking= Take four cans of anything, dump it in a bowl, and mi...
by Gulyás
Sun Sep 21, 2014 17:56
Forum: For beginners
Topic: Garlic, the spice of Life!
Replies: 23
Views: 10339

Rick, It's by far the best to weight the amount you use, because they have different strength. Also much difference in size, think about "regular", or elephant..... In fresh sausages I like fresh garlic, but in dried sausages I use 1/3 of fresh. I grow my own garlic too, I do it for fun, (mostly). A...
by Gulyás
Sun Sep 21, 2014 04:07
Forum: For beginners
Topic: Summer Sausage casings?
Replies: 5
Views: 3401

I think stifolder is similar to summer sausage, there is a recipe here.

http://www.wedlinydomowe.pl/en/viewtopi ... =stifolder
by Gulyás
Sat Sep 20, 2014 16:12
Forum: Recipes from around the world
Topic: Gumbo
Replies: 39
Views: 32516

Yes Duk, I agree. The reason I like to cook on open fire is, that it gets 2 extra ingredients.........
Smoke and ash. :mrgreen:

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