Search found 2222 matches

by Bob K
Sat Jan 18, 2014 18:13
Forum: Other products
Topic: JBK's "Pierogi Makers" Corner
Replies: 50
Views: 54422

John - Thanks I am going to try that one, I still use recipes for things like sauerbraten that were handed down from my German born grandmother...and there is no reason to change. And wow that canadian bacon looks great!!! Ross and Fred- The doughs used are similar in content but not at all the same...
by Bob K
Sat Jan 18, 2014 17:53
Forum: Dry Cured Meats and Sausages
Topic: I think I screwed up
Replies: 42
Views: 27941

Wilbur- For small batches I don't bother to dilute as I only would be throwing out the leftover. I do brush on , not spray, and have applied before and after fermenting with good results. Not diluting has produced a more uniform mold coating. The times I diluted and sprayed produced blotchy results....
by Bob K
Sat Jan 18, 2014 00:10
Forum: Dry Cured Meats and Sausages
Topic: Sopressata
Replies: 5
Views: 4949

I hope to have the patience to leave some of it for a month or two from now, but no guarantees!

Those look great!


You will not be disappointed if you wait another 30 days.
by Bob K
Fri Jan 17, 2014 23:35
Forum: Other products
Topic: JBK's "Pierogi Makers" Corner
Replies: 50
Views: 54422

Ray that is pretty much the same as I have and it works great. The trick to making the stuff is going to be how well your pasta roller works and trying out different doughs that work for for you. You really have to fine tune a bit and get the feel for it. This recipe works well http://www.laurenslat...
by Bob K
Fri Jan 17, 2014 19:42
Forum: Other products
Topic: JBK's "Pierogi Makers" Corner
Replies: 50
Views: 54422

Hey Rick -
That sounds a lot like making raviolis. I have one of those but it is not large enough for pirogi's .

They are still time consuming but worth the effort.
by Bob K
Thu Jan 16, 2014 23:11
Forum: Hyde Park
Topic: WD Forum Input
Replies: 13
Views: 8279

Hi Fred, You wrote: (One of these days I will try pepperoni, just don't have the equipment to "dry cure" or knowledge yet to get into a science like this) Here is a "Semi Dry Cured" pepperoni using a culture. It really doesn't require any special equipment. And because it's done in two days, you do...
by Bob K
Thu Jan 16, 2014 18:39
Forum: Dry Cured Meats and Sausages
Topic: Bologna with Bactoferm
Replies: 25
Views: 19066

Bob K - I've made the Marianski Lebanon bologna with culture a couple times. It comes out quite tangy so if you like tang you're gonna love this one! It is on the right in this photo - sorry for the bad slicing job, which makes it look downright furry...it really does look better than that! Too laz...
by Bob K
Thu Jan 16, 2014 18:22
Forum: Hyde Park
Topic: WD Forum Input
Replies: 13
Views: 8279

Hi Bob, Do you actually use the F-LC starter culture as prescribed in the Marianski,s semidry pepperoni recipe, because with that amount of sugar and dextrose I´d presume that it could end up quiiiiite tangy (?) But perhaps that just adds up to the :razz: ´ness of it ?? Also did you ever try just f...
by Bob K
Wed Jan 15, 2014 23:09
Forum: Hyde Park
Topic: WD Forum Input
Replies: 13
Views: 8279

For me those would be perfect Ray. I used 1 1/2" 38mm fibrous casings the 1 3/4 46mm would be better as there is some shrinkage.


He He don't make less than 10lbs....it won't last long.
by Bob K
Wed Jan 15, 2014 19:21
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 511561

Nice pics Carpster!

I like your unsmoked Kabonosy on the project b2 thread.


You can easily edit photos on Photobucket, Crop and size
by Bob K
Wed Jan 15, 2014 18:38
Forum: Hyde Park
Topic: WD Forum Input
Replies: 13
Views: 8279

Nice lookin Pie Fred! I have been on the home Pizza making trail now for a REAL long time. What oven temp did you cook that at? It sounds like you have a smoker so you can make Marianski,s semidry pepperoni .... http://www.meatsandsausages.com/sausage-recipes/pepperoni-semi-dry it is awesome on pizz...
by Bob K
Tue Jan 14, 2014 18:26
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 511561

Carpster

Photobucket is the easiest way.

http://wedlinydomowe.pl/en/viewtopic.php?t=5230

Even I can do it...sometimes
Image
by Bob K
Fri Jan 10, 2014 19:49
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 256401

Ray- 1. How long does it keep in the fridge 2. How often does the starter need to be fed 3. How much does the starter need to be fed 1. Indefinitely, for example the San Francisco sourdough starter has been going since the 1800's. I have my starter for 4 or 5 years now 2. I only feed it when I make ...
by Bob K
Thu Jan 09, 2014 18:20
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 256401

That is a fine looking loaf of rye bread Bob! Why not post the ingredients and baking directions? RAY Ray - I already did, its back on page 15. http://www.wedlinydomowe.pl/en/viewtopic.php?t=6455&postdays=0&postorder=asc&start=210 Wow Lynn those are some nice looking loaves!!! and yes the sourdough...
by Bob K
Thu Jan 09, 2014 02:02
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 256401

What can I say Ross...there are trade offs to a lot of ingredients. If you are happy with the results, stick with it.

Just trying to share what I have found to produce the best results.