Search found 64 matches
- Sat Sep 20, 2014 23:20
- Forum: For beginners
- Topic: Prepackaged Spice Mix Anyone?
- Replies: 8
- Views: 6213
No sin at all if you like the product. I mix my own as I usually want a stronger spice flavor and I already have and use most of the spices I need for sausages and tasso. (seems marjoram and savory are not popular in my local markets) Care to share your maple season mix source? I like breakfast saus...
- Sat Sep 20, 2014 17:48
- Forum: Hyde Park
- Topic: Crawfish Sausage - Worth Visiting New Orleans For
- Replies: 5
- Views: 5555
... A friend told us about a grocery item to bring back with us: Savoie's "Real Cajun" sliced pickled pork. ...anybody familiar with it? The label says it's pork cured with a solution of water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite. The company is located in Opelousas. ...
- Fri Sep 19, 2014 20:21
- Forum: Hyde Park
- Topic: what types of jam's, pastes, relishes do you use
- Replies: 3
- Views: 3354
- Fri Sep 19, 2014 20:19
- Forum: Recipes from around the world
- Topic: Gumbo
- Replies: 39
- Views: 46076
I generally don't use recipes, so I can't give you one that I have tested. Here is one that looks right and is from a good site. http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/ The darker the roux the more flavor it will have, but a dark roux will thicken less than a li...
- Fri Sep 19, 2014 03:33
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 163489
- Thu Sep 18, 2014 23:29
- Forum: Sausages
- Topic: Garlic Sausage - a step towards making a cassoulet
- Replies: 10
- Views: 10105
- Thu Sep 18, 2014 01:48
- Forum: Sausages
- Topic: First try at Trail Bologna
- Replies: 15
- Views: 13626
- Wed Sep 17, 2014 02:33
- Forum: Sausages
- Topic: Kabonosy - Tweaked
- Replies: 4
- Views: 4289
- Tue Sep 16, 2014 02:50
- Forum: For beginners
- Topic: Boston Butt % of fat
- Replies: 18
- Views: 20695
I just de-boned and ground up a butt and shoulder, no skin and not sure of the brand. I would say combined the mix is about 70/30+. I keep and use the hard outer fat, but I do remove the soft lacy fat that is between the muscles, not sure what to call that. I miss using commercial equipment and a re...
- Mon Sep 15, 2014 01:57
- Forum: Hyde Park
- Topic: Seasoning Cast Iron
- Replies: 11
- Views: 11347
Yup, I like to cook in black iron. I usually only use them during the winter here, or if I get to go fishing up in the mountains. Not fun cooking outdoors here in the summer. I am not much on breakfast, but I do use them for sourdough in the indoor oven following the Tartine Bakery method. Not much ...
- Sun Sep 14, 2014 18:25
- Forum: Hyde Park
- Topic: Seasoning Cast Iron
- Replies: 11
- Views: 11347
Seasoning Cast Iron
If any of you are into cooking in cast iron pots/ovens here is a good article on seasoning them with flax seed oil.
Flax seed oil and seasoning cast iron.
Flax seed oil and seasoning cast iron.
- Thu Sep 11, 2014 03:39
- Forum: Smoked pork products
- Topic: 2nd try at back bacon
- Replies: 7
- Views: 8046
- Thu Sep 11, 2014 03:36
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 529601
- Thu Sep 11, 2014 03:23
- Forum: Dry Cured Meats and Sausages
- Topic: Venison Landjaeger Recipe Wanted.
- Replies: 23
- Views: 30758
From Wiki According to the Swiss German Dictionary, the name Landjäger is not derived from the identical word for 'mounted police' or 'gamekeeper', but is instead a folk etymology from the dialect expression lang tige(n) 'smoked for a long time, air-cured for a long time'.[1][2] The Alsatian and Fre...