Same here. I think it would be great and don't mind if it is subtitles or dubbing

I would love to try my hands on some traditional Dutch rookworst(grove gelderse rookworst preferably) from scratch(if only I could find the right spice mixture). To be eaten with homemade sauerkraut.....

Just a quick aside: for me personally project b2 didn't go too fast, but because of my location the part were it became necessary to use a starter culture was just not feasible. No starter cultures available and not really the right climate. One day I will get to it though and re-read all the info a...

Good idea, but I would leave it open for everyone to pitch in with comments, so people that haven't joined yet, can come in later and ask questions etc. And people are gaining experience all the time and slowly move out of the beginners category, but may have some useful insights (and can still reme...

Thanks Duk :-) Yeah, my name comes from my favourite condiment, but it's a mild sambal in my books (just joking, but speaking the truth as well) And can someone tell CW that we don't really need high boots at 45 degrees, centigrade that is! I will start wearing them at 45 fahrenheit, but we only rea...

no no no
it is still there, you got me worried!
It is 4 posts above this one...

Somehow the whole lot I wrote disappeared in cyberspace. Ah, the joys of internet in Africa. Nice pictures all! My picture was taken on the Zambezi river, the border river between Zambia and Zimbabwe. Normally we are fishing for tigerfish. They give you a real good fight. Here we were trying to catc...

Okay then,
This is me

Good idea!
I would find that very interesting...

How's that charcuteria book, Duk? Is it worth putting on my wish list?

I dry roast cumin and coriander before using and sometimes I do the same with black pepper, so you are not alone

Where possible I buy whole spices as they keep their flavour better and I grind in a cofee grinder or sometimes pestle and mortar just before using them

Great looking sausages!

I made some chorizo, but just the fresh type. Ate a couple of them and the others are resting in the freezer

Difficult one Grasshopper! The type of pepper (chili) makes a difference, but also the way it was grown. A pepper that is grown under ideal circumstances (enough fertiliser, water etc) is actually less hot than the same type pepper that went through some stress. I would suggest test batches every si...

I got "cheap japanese cars for sale" coming up.

No English speaking Ukranian girls

Thanks mr Duck
Can't be worse than the chorizo I get here (bland and tasteless)

As I can`t get any starter culture at the moment I will have to use a slightly different method to make my chorizo. I really like the Spanish dry cured one, but I have no fermentation chamber and no cure #2, so that`s out as well. Instead I want to more or less follow the Kabanosy recipe, but with t...