Hi Fred,
I used to read here, they have some good ideas.
http://www.smokingmeatforums.com/t/145641/gumbo-basics
Search found 459 matches
- Fri Sep 19, 2014 21:37
- Forum: Recipes from around the world
- Topic: Gumbo
- Replies: 39
- Views: 49767
- Thu Sep 18, 2014 17:37
- Forum: Sausages
- Topic: History of Bratwurst
- Replies: 8
- Views: 5373
Ohh yes, they used every part, including the tail.
http://www.itshungarian.com/hungarian-c ... ian-jelly/
http://www.itshungarian.com/hungarian-c ... ian-jelly/
- Mon Sep 15, 2014 17:41
- Forum: Hyde Park
- Topic: Chronic Wasting Disease
- Replies: 3
- Views: 3767
- Sun Sep 14, 2014 19:30
- Forum: Hyde Park
- Topic: Care To Share How You Got Your Handle?
- Replies: 114
- Views: 103138
Gulyás in Hungarian is=Goulash.
I was thinking (yes I do that too every ones in a while ) to cook some of it, because sometimes I crave it.
http://en.wikipedia.org/wiki/Goulash
But.......
There is a problem with it. No matter how much I eat, in a week or so I'll get hungry again.
I was thinking (yes I do that too every ones in a while ) to cook some of it, because sometimes I crave it.
http://en.wikipedia.org/wiki/Goulash
But.......
There is a problem with it. No matter how much I eat, in a week or so I'll get hungry again.
- Sun Sep 14, 2014 19:22
- Forum: Hyde Park
- Topic: Seasoning Cast Iron
- Replies: 11
- Views: 11764
- Thu Sep 11, 2014 04:12
- Forum: Dry Cured Meats and Sausages
- Topic: Wine in salami? Why not sweet?
- Replies: 12
- Views: 15192
- Thu Sep 11, 2014 03:20
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 550824
Hi, One of our friend is wondering in another topic, how much garlic scape to use. I say as much as regular fresh garlic, but weigh it. There are many different strength of garlic, and also many different size of cloves. I grow them, and because I'm here now, I show you some of my this years peppers...
- Sun Sep 07, 2014 04:55
- Forum: Hyde Park
- Topic: Duck Hunting!
- Replies: 148
- Views: 96751
- Sun Aug 31, 2014 10:39
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 208431
- Sun Aug 31, 2014 02:09
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 208431
Most of the time pork butts have just the right meat and fat ratio for sausage and that is why that cut is a favourite with hobbyists. The fat ratio on a butt from a market size hog (140 -180 llbs dressed weight) can be in the 20 - 30% range. And even if you cut it up separating and weighing the me...
- Sun Aug 31, 2014 00:49
- Forum: Hardware
- Topic: Lem #8 Grinder
- Replies: 4
- Views: 4693
- Sat Aug 30, 2014 23:38
- Forum: Sausages
- Topic: Kiełbasa cygańska or Gypsy Sausage
- Replies: 16
- Views: 17781
Darwin, In the "old-time", it was very important to use up everything/every part of the pig, lard was the most important, because that's what they used for cooking all year. So it's called many different names. So boudin is hurka in Hungarian, and it's known as kiszka, also kishka, and so on...........
- Sat Aug 30, 2014 19:28
- Forum: Sausages
- Topic: Kiełbasa cygańska or Gypsy Sausage
- Replies: 16
- Views: 17781
- Sat Aug 30, 2014 19:23
- Forum: Sausages
- Topic: Kiełbasa cygańska or Gypsy Sausage
- Replies: 16
- Views: 17781
In Hungary the Gypsy Sausage was more like kiska. (kiszka?)
http://www.kolbaszfesztival.eu/20/ciganka
http://www.kolbaszfesztival.eu/20/ciganka
- Sat Aug 30, 2014 19:17
- Forum: Dry Cured Meats and Sausages
- Topic: Wine in salami? Why not sweet?
- Replies: 12
- Views: 15192
Some people put sugar in the sausages, because they like the shinier cut/sliced surface better than dull. Other people rub some sugary water on the casings, because they say the smoke sticks better, gets darker. (also plug up the holes) I don't mind the simple sugar as much as the antibiotics in the...