I like adding some prepared horseradish to mine. Not to mention cocktail sauce. Tartar sauce is one of those things that you keep tasting it till you get it right. Hopefully you are still hungry by the time you are done! :mrgreen: I've changed tonights menu and will have the Costco lamb loin chops ...

The New York state tokay wines are sweet and pleasant and i wonder if they are just the american versions of Hungatian tokaji wine. Ah, I had no idea Tokaji and Tokay would be the same thing, or at least maybe close enough. I don't want to spend $20 on a bottle I MIGHT use a cup and a half out of. ...

I'm looking into making Kolbasz and thought I'd run this by to see if there was approval of the recipe, or would changes be in order, it's from the Len Poli site. 5 lbs pork butt 3/4 cup Tokaji wine 5 tsp salt 3 tbsp Hungarian paprika 4 colves garlic, minced fine 2 & 1/4 tsp ground all-spice 1 tsp I...

I've never used vinegar or lemon. Might have to try that though. I was interested to see what things would come out like so I took a break from my busy schedule,(ha-ha), and pounded out a little batch. I made quite a few changes from the recipe the Food Network called for because I can't see spendi...

I like sweet pickle relish chopped fine mixed with real mayonaise. I tend to turn up the volume of the relish. In a pinch, I use Hellman's mayo. Hellman's is the same as Best Foods, which is what we get out here in the west, it's all I've ever known for mayo. I'm going with sweet pickle relish and ...

nuynai wrote:Just checked Food Network. They have 192, figure you should be able to find one to your liking. Good luck.

Thanks, I printed the first one that came up, looks like it'll work great. RAY

Nope, never had heard of a salinometer till right now. My plan is to shoot-up the birds with cure as per directions, place the four chickens in a 5-gallon bucket with the cover-pickle, put the 5-gallon bucket in the center of a 165qt. marine grade cooler, (acting as a refrigerator), and surroud the ...

I also have a question. I kind of have a hankering to try this out smoking up 3-4 chickens instead of a big old turkey. Would the brining time procedure be the same for four 5lb. chickens as for a 20 lb. turkey, or just a single five pound chicken? I've got a neeedle and am just about ready to start...

A couple of decades back I tried making my own and things just didn't live up to expectations, way too "eggey". I eat a lot of lingcod and snapper, egg-washed, dipped in panko or bread crumbs, fried in olive oil and butter, couple of minutes a side at most. Hoping to find a good recipe here that's n...

I'm growing a impressive Word folder with some of your recipes, tho this one came two days late for me to use right now. I finally found powdered dextrose at a store that specializes in selling vitamins and health food suppliments. Ha, go figure! I got a order of some things from PS Seasonings and w...

I keep my hunting and kitchen blades like razors, my wife won't touch them, another reason I do 99% of our cooking. Any time contact with bones is expected I just like to opt for something that was made solely for that purpose, maybe a little tap-tap-tap with the same hammer I made a living with for...

Last weeks defrosting of my garage freezers provided a windfall of goodies that were hiding behind bags of other goodies. http://i229.photobucket.com/albums/ee209/sawhorseray/Sausage%20Chronicle/Freezers.jpg While checking my local grocery store ads I came across untrimmed tri-tip for $1.98lb and de...

I used to order just about everything from Cabelas and came to find a lot of their sausage supplies and smokers are provided to them by PS Seasonings. I since have made a few purchases from them, been very happy with what I've ordered, tho shipping seems to be a little pricy. Just about everything I...

I've always liked a wood block that holds a half dozen knives and a sharpening steel, more convenient to have them on the counter. I find myself honing them alll the time so they are razor sharp when I need use of them, cut only meat and veggies, never any bones or paper. My favorite way to halve ch...

You bet I'll have some pics CW, I'll most likely chronicle the entire process on camera for my adoring e-mail list of sausage fans. Is powdered dextrose something I could purchase at a local grocery store, I was thinking powdered suger and my wife said no, or just another ingredient I'll have to obt...