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Talk about anything here as long as it is not against the rules.
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How to Post Pictures
by
Bob K »Fri Dec 14, 2018 15:48
The site does not host images so you will first have to upload your photo to a third party Photo site. You then can include the link to your Photo directly in the text of your post.
A free and easy sites to use - IMGUR
How to use:
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Last post byBob K
Fri Dec 14, 2018 15:48
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Images - Photobucket - Fix Replies: 6
by
Bob K »Mon Jul 17, 2017 12:03
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There is now a fix to view photos for Chrome and Firefox:
Most of the images posted using photobucket will no longer be displayed.
It really sucks as many on here used Photobucket, and many helpful and informative pics will no longer be displayed.
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I suspect this will backfire spectacularly for them as a business model. $100 a year to share photos on a site is batshit crazy.
The thing is, $100 would be crazy, but you still can't 3rd party share with that plan. You have to upgrade to the $399.99/yr package to get 3rd party sharing. Now THAT...
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Last post byBumper
Tue Jul 18, 2017 00:26
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WD Daily Chat - Talk about anything You Like Replies: 1288
by
Trosky »Fri May 14, 2010 13:03
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CHAT - CHAT - CHAT!
Do you have something to say, but you don't want to start an entire forum topic? Post it here. Tell everyone what's on your mind. Let it all hang out! All we ask is that you don't break the rules of the forum. If you have something to say but you don't wish to open an entire...
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That's perfect eating size Chris!
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Last post byfatboyz
Fri Jan 21, 2022 02:32
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Hi New Guys - Introduce Yourself Replies: 1321
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Chuckwagon »Thu Apr 29, 2010 05:21
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Hi New Members !
Welcome to the English-speaking forum of the Polish website Wedliny Domowe (Homemade Sausage Making). We`re a little more relaxed on this forum and it just doesn`t matter if members are ol` time professionals or brand-new beginners. We`re just all good friends trying to promote...
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Nice, with your expert information things are starting to make a lot of sense and I start to understand the whole process much better. Thank you so much for all the time you have taken to answer my questions. My Kefir batch still seems to do ok and in a couple of weeks they should be ready.
Thanks...
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Last post byHojdiinnz
Mon Nov 15, 2021 20:41
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ye-ha at last. update
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markjass »Sun May 24, 2015 12:41
Have not contributed much recently as I have been doing a paper or two:
On 22 February 2011 Christchurch NZ had an earthquake. It severely damaged New Zealand's second-largest city, killing 185 people.
The magnitude 6.3 (ML) earthquake struck at 12:51. It was 5 km deep and 5 kilometres from...
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Last post bymarkjass
Sun May 24, 2015 12:41
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43rd aniversary Replies: 4
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DLFL »Sun Apr 26, 2015 23:43
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Tonight we celebrated Brenda's birthday and our 43rd anniversary with an exceptional dinner. Most of it came from the Straw Stick & Brick -Delicatessen. Carolina and Jason really out did them selves to insure it was a unique and wonderful dinner.
On the menu was :
P`tit Basque cheese
Parmigiano...
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Brenda and I really liked the Spanish Sobrasada. Almost a pate, it has great flavor. My wife does not like most salami's with the exception of pepperoni on pizza. The selection and quality was wonderful. All I asked Jason was that the duck prosciutto be included in the package. I told him what I...
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Last post byDLFL
Thu Apr 30, 2015 14:11
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Cornucopia Replies: 6
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Shuswap »Tue Apr 07, 2015 17:59
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Just put fresh sweet Italian sausage patties into the freezer prior to vac sealing. Meanwhile a fresh pork picnic with bone in is in the slow cooker for the day after spending the night in the fridge with a dry rub over Worcestershire sauce. Thursday take Slim Jims, Canadian bacon and smoked salmon...
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Hey, Phil,
Here's what you and Marilyn just missed on your Texas trip last year. This is our front yard. Great year for bluebonnets. Come back soon. It's always sausage and BBQ season here.
Not too soon Duk or we would miss the magnificant blooms of the orchards in the area. :cool:
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Last post byShuswap
Mon Apr 13, 2015 19:52
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Happy Easter! Replies: 2
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redzed »Sat Apr 04, 2015 18:40
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To all who visit and participate on on this forum, I would like to wish you a Happy Easter! Hopefully you are enjoying some of your home made meats and sausages and sharing them with family and friends.
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Thank you, and Happy Easter to everybody.
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Last post byGulyás
Sun Apr 05, 2015 01:31
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Lá Shona Fhéile Pádraig- Happy St. Patrick's Day Replies: 1
by
NorthFork »Tue Mar 17, 2015 13:18
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A bit of Irish Humor--
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:lol: :lol: :lol: What a smart assed kid! Thanks for that Pat! Hope you had a great day celebrating with a wee squeeze of malty goodness!
And Happy belated St Paddy's Day to all the freckled meatheads on this forum!
redzed
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Last post byredzed
Wed Mar 18, 2015 06:00
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Tropical Cyclone Pam Replies: 2
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Devo »Sat Mar 14, 2015 14:04
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Not sure if any of our down under members live close to this but I hope you guys & girls are OK. Heard another one is brewing up to so take care.
Tropical Cyclone Pam, one of the most powerful storms ever to make landfall, strikes Vanuatu, a group of islands northeast of Brisbane, Australia. Aid...
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It certainly is a disaster. Help will be needed urgently, especially food and water and not to forget medical help to stop Malaria in it's tracks as well as other diseases.
The UNHC has a big representation there so let's hope, they get of their backsides.
I lived there and the inhabitants are...
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Last post bycrustyo44
Sat Mar 14, 2015 20:44
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Risk of Using Reactive Materials Replies: 2
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Shuswap »Tue Mar 10, 2015 20:00
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This article is from AmazingRibs. Com:
Beware The Lasagna Cell : How Some Metals Can Ruin Your Meal And When Even A Non-Reactive Pan Can Be A Hazard
I`m sure our friend El Ducko of Texas Hill Country (the chemical enginee), doesn`t use the Texas Crutch mentioned in the article to manage the...
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No offence intended Phil but....
With the millions upon millions of Lasagnas and casseroles and BBqued foods cooked in foil....
no health issues or warnings? Hmmmm.
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Last post byBob K
Wed Mar 11, 2015 20:43
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Eagle pictures Replies: 3
by
Devo »Sat Mar 07, 2015 21:00
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Living out in the country we don't have garbage pickup. It is YOU pick it up and take it to the dump. Well today I finally remembered to bring along my camera. You see there is a pair of resident eagles at the dump. Very beautiful birds. Today I was able to get some good shots of them.
There are...
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The herring spawn started last Saturday, March 1, and it's pretty much over. It's quite a sight, with millions of herring in the waters, people scooping them out with nets from the shore, a fleet of commercial boats further out, herds of seals and thousands of birds feeding.
I'm not a fan of the...
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Last post byredzed
Sun Mar 08, 2015 17:32
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Last post byButterbean
Mon Mar 02, 2015 01:49
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Ground Beef Replies: 1
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Shuswap »Sun Feb 15, 2015 18:53
First post
You may have noticed that Red never misses an opportunity to scorn on using store bought ground beef in sausage making.
I`ve been reading about what lies behind his strong feelings and here is Meathead Goldwyn`s answer on amazingribs.com for your edification and entertainment:
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Good article Shuswap. All sausage hobbyists have grinders, so there is absolutely no reason for us to buy ground meat. And I also liked the advice that a burger is just that, it is not sausage and it is not meatloaf. And IMHO adding soy protein to it is also a travesty. :lol:
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Last post byredzed
Sun Feb 15, 2015 21:54
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Smoked Product Too Dry Replies: 11
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Shuswap »Tue Feb 10, 2015 17:07
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I made my first batch of smoked Slim Jims using Len Poli`s recipe and using collagen casings. Only change was using wild boar trim instead of pork trim. I`ll add a bit more heat next time. I`m still learning how to use the new Bradley but am getting the hang of it - need to take more time...
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I have made hundreds of pounds of Slim Jims/SnackSticks with my bradley. I start out at 120 for an hour than bump up 10 degrees every hour till I get to 160°F till the IT temp is around 152°F. Usually takes about 8-10 hours for a 10 lbs. load. I do use a PID controller which makes life much easier....
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Last post byDevo
Tue Feb 10, 2015 22:53
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Persistence Replies: 3
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Butterbean »Tue Feb 03, 2015 06:52
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Found a great source for plastic vacuum bags but the owner sortof brushed me off being I'm such a small meat monger. Talked to the sales staff and they stroked me a bit only to tell me later their engineers said the bags I use were pleated and their product would not work in my machine.
As fate...
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Excellent
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Last post byDevo
Tue Feb 03, 2015 17:08
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From the Polish Forum Replies: 2
by
redzed »Sun Feb 01, 2015 17:50
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Picture of some fantastic work displayed this morning on the Polish forum.
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Thats a lot of nice looking stuff!
Wish i could read Polish.
If you use the Google Chrome browser you can right click for a literal translation :grin:
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Last post byBob K
Mon Feb 02, 2015 14:27
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It's Horse of Course Replies: 8
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markjass »Wed Jan 07, 2015 09:38
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I have a good idea of what goes into my sausages, burgers and mince etc. Why? because I make my own and grind my own mince. If you buy from a supermarket who knows if it is beef or horse. Of course that dosent matter if you dont mind what you eat.
From the Guardian Newspaper online (English...
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I would eat horse and dog provided it has been reared and killed in as humane way as possible. Like most people all I want clear accurate labeling.
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Last post bymarkjass
Thu Jan 15, 2015 02:11
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9 weeks away Replies: 1
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markjass »Wed Jan 07, 2015 10:34
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Have just booked a 9 week trip away. Most things are sorted. I am going back to England for my fathers 80th in July. This trip includes two weeks in Morocco and 12 days in Poland (never been there).
I am going to visit two areas of England (lived there until I was 27) that I did not go to. One is...
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Hey Mark that sounds like a great sentimental trip that should be good for the soul! There is always something special in going back to the place that you came from. Mixed feelings seem to come out, joy, regrets and even guilt feelings that we left. But it's all good, as it's a form of...
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Last post byredzed
Thu Jan 08, 2015 17:40
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Last post bymarkjass
Wed Jan 07, 2015 13:38
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HAPPY NEW YEAR 2015! Replies: 3
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redzed »Thu Jan 01, 2015 01:46
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To all the good guys and gals who visit, lurk, browse, post, and contribute to this wonderful community of meatheads: I wish you a fantastic and rewarding year of curing, grinding, mixing, stuffing, smoking and of course eating! Best wishes for a healthy and happy New Year!!
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Happy new year from rainy zambia.
Thanks for your help in the last year(s) and hope to make some nice cured meats and sausages this year!
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Last post bysambal badjak
Sat Jan 03, 2015 08:02
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Merry Christmas 2014 Replies: 14
by
ursula »Tue Dec 23, 2014 08:04
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Hi all members,
Just want to take the opportunity to thank all of you who regularly and generously give your time and experience to help sausagemakers seeking anwers. It amazes me how kind and genuinely helpful members from all over the world are, taking the time to support and encourage others and...
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Merry Christmas and a Happy New Year to everyone and a big Thank You for all of the expertise, help and guidance that makes this site what it is.
Pat
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Last post byNorthFork
Thu Dec 25, 2014 11:09
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Christchurch Earthquake + 1401 Days!
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markjass »Tue Dec 23, 2014 13:45
Christchurch Earthquake + 1401 Days! Update on my house. Met with my insurance company and builders last Thursday. Plans signed off. Now waiting a start date. They were unable to give a start date. I suspect it will be at least April/May. The builder said that I do not sound excited! I said in a...
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Last post bymarkjass
Tue Dec 23, 2014 13:45
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Bookmarking Replies: 2
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markjass »Tue Dec 23, 2014 00:56
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There are discussions and some answers that I refer back to. I bookmark these on my own computer. I have so many bookmarks from all sorts of web sites that I loose track of what they are. Is there any way that I can bookmark within this site?
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Thanks redzed. I did not think it was possible. If you don't ask you don't find out.
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Last post bymarkjass
Tue Dec 23, 2014 07:32
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Youtube Videos Replies: 3
by
Devo »Sun Dec 14, 2014 01:21
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OK I'm guessing this has been covered before but I am to lazy to search :mrgreen:
Is there any way to post a youtube video in your post so it shows up as the video rather than a link to the video? Some site's allow you to use the link to the video and you see the youtube video box instead of the...
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She was already offer on our part, but all was quiet. You need to purchase a license for a new forum and pay an annual subscription. Polish forum use IP.Board product.
You have to use ads and PayPal.
Oh , well than lets just keep it simple :mrgreen:
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Last post byDevo
Sun Dec 14, 2014 15:12
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Shipping Charges Replies: 3
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Shuswap »Fri Dec 05, 2014 21:04
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I find their shipping rates to be out of this world for Canada.
So true Devo - we've had occassion to send identical parcels to our daughter in ON and our son in TX - the cross Cda shipping was twice that of TX - but some one has to pay the big bonuses to the executives, eh. I often wonder how...
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Phil,
UPS, FedEx etc etc include customs clearance costs in their charges. Here in Australia, anything imported under AUD $ 1000.-- is duty and tax free so no clearance charges apply as well and the time frame through Customs is extremely speedy as well.
Florida to Brisbane door to door 3 1/2 days...
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Last post bycrustyo44
Sat Dec 06, 2014 23:23
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Robbed at the border! Replies: 11
by
redzed »Mon Dec 01, 2014 06:27
First post
After 2,830km and3.5 days of driving, including blinding torrential rains in Washington and Oregon, we are in Arizona! I loaded a large cooler full of salami, lonzino, Polish smoked sausage and about 15lbs of Kabanosy I made out of 50% wild boar meat and 50% regular pork. While crossing into the...
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I am glad they did not empty your wallet as well (fine). I have a story to tell, but I do not want to drop anyone in the sh%, nor do know what the statue of limitations is for the crime, it may have been legal, of importing best quality, and I mean best quality, vac packed steak into in the bottom...
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Last post bymarkjass
Sat Dec 06, 2014 10:45
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Happy Thanksgiving!
by
redzed »Thu Nov 27, 2014 07:45
To all of our friends in the US, wish you a wonderful Thanksgiving celebration. Enjoy the day, and to he** with the diet!
redzed
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Last post byredzed
Thu Nov 27, 2014 07:45
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Visit to wild boar farm Replies: 9
by
redzed »Thu Aug 21, 2014 17:20
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I'm currently in my old stompin' grounds around Saskatchewan, visiting family and friends, mushrooming and walleye fishing. The other day I stopped at a wild boar farm and arranged to buy a half a boar later this fall. I have never made sausage with boar meat and there are so many Polish recipes...
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We digressed here but ended up having an excellent discussion about trichinella in wild boars and trichinella in general. Participants submitted several links to valuable and credible sources on the subject. Thread was split off and is found here:
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Last post byredzed
Tue Nov 25, 2014 08:27
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This and That Replies: 3
by
Shuswap »Sun Nov 23, 2014 20:41
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I`m always impressed when folks like Red, Crusty and Ross talk about having made multi items. This morning I looked in the fridge and thought Hey, not too shabby, eh!
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Hey Phil, glad that you are finally taking this hobby seriously! :grin: Maybe one of these days you will give up playing with those sticks and devote all your time to charcuterie. :wink:
I'm shutting down operations for two months and heading into the desert at the end of the week.
Enjoy the...
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Last post byredzed
Mon Nov 24, 2014 04:56
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High end smokers Replies: 1
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redzed »Sat Nov 22, 2014 08:43
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These were on the Polsh WD site today. I guess if one must smoke, one will find a way. :lol:
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Splendid idea! You just need the smoke generator and hanging sticks.
J
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Last post byJanlab
Sat Nov 22, 2014 09:46
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Food for thought Replies: 13
by
Butterbean »Thu Nov 13, 2014 20:39
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I am not making a statement here only posing a question because I am interested in your opinions on this. With the recent thread about wild boar and the talk about heritage breeds I was wondering if you think sausages made from these type animals makes a difference because of the breed or the...
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I raised some mangalitz-tamworth crosses. Boy were they fat! Too fat for my purposes actually. I made lard from the fat I didn't use in sausage and gave a lot of it away. The backfat from these pigs was softer than I'm used to. I got great, succulent pork chops but the belly was mostly fat and...
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Last post byCabonaia
Fri Nov 14, 2014 21:45
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On November 11, remember them!
by
redzed »Tue Nov 11, 2014 03:03
November 11 is Remembrance Day in Canada, Veterans' Day in The US and Armistice Day in the UK. It is a day for all of us to remember those who made the ultimate sacrifice so that today we live in a free nation.
We must remember. If we do not, the sacrifice of those one hundred thousand...
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Last post byredzed
Tue Nov 11, 2014 03:03
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Change of job Replies: 3
by
markjass »Mon Nov 03, 2014 13:56
First post
Have changed my job. I have been in my present job for 14 years. Start my new one in 12 hrs time. Bit nervous, cannot sleep. I will do good. It is the next step on my career plan. It is the same profession, but a new area. Still planning to spend a year working and traveling in Australia, but need...
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Hang in there Mark, change is good! And make sure you teach them young whippersnappers a thing or two!
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Last post byredzed
Tue Nov 04, 2014 09:01
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HAPPY ANNIVERSARY wedlinydomowe.pl! Replies: 1
by
redzed »Thu Oct 30, 2014 20:30
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Yesterday, the Polish Forum wedlinydomowe.pl the flagship site of our forum, celebrated it`s 10th anniversary. During this period it has grown exponentially and is the largest forum relating to home production of sausages and meats in the world.
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Have a Happy Anniversary forum. :mrgreen:
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Last post byGulyás
Thu Oct 30, 2014 21:29
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MELBOURNE SALAMI FESTIVAL Replies: 10
by
crustyo44 »Sun Oct 19, 2014 22:37
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TO ALL AUSTRALIAN Members.
As it says in the subject, Melbourne will be holding a Salami festival later this month.
Great if you live in Melbourne or easy driving distance.
The Best part is that the organisers are planning to open a shop/website where everything will be available for salami...
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Red,
Thanks for the invitation but my legs, ankle's and knees have been punished enough for the last 50 years. Eventually cross country and long distance running catch up with everybody.
Cheers,
Jan.
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Last post bycrustyo44
Thu Oct 30, 2014 20:51
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Shroomin' better late then never Replies: 9
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redzed »Mon Sep 29, 2014 01:38
First post
Over the summer we have not had any rain with any consequence for over 11 weeks. Last week the rain finally came so today it was time to do some foraging. We were rewarded with 16lbs of chanterelles (white and Pacific varieties), and one small cauliflower mushroom. Last year by this time we had...
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Spent the whole day today in a wet and rainy forest. Rewarded with 32lbs of fungi. Pretty dirty, normally we clean them well before throwing in the basket, but the rain interfered. Now the whole evening will be taken up with cleaning and processing. No rest for the wicked!
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Last post byredzed
Mon Oct 20, 2014 00:36
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Happy Thanksgiving! Replies: 1
by
redzed »Sun Oct 12, 2014 08:59
First post
To all Canuck members who are celebrating Thanksgiving this weekend:
open ecard
and be thankful that you are not a cranberry
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This strikes me as a subtle form of advertising/spam Did the site make any money out of this?
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Last post bymarkjass
Sun Oct 12, 2014 10:14
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Tis the Season - 2014 Replies: 1
by
Butterbean »Fri Oct 10, 2014 15:53
First post
Started hunting season on a good foot with a visit to a friend's ranch in Colorado where I bagged this antelope. It was a lot of work but well worth it. Whitetail season will come in season here in another week and I'm ready to start filling the freezer.
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Nice!!! :cool:
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Last post byBaconologist
Fri Oct 10, 2014 21:50
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Check out the Recipes on our site!
by
redzed »Thu Oct 09, 2014 16:27
A note to our new members that there are hundreds of great recipes to play with on our website. CW assembled members' contributions here:
And recipes from the Marianski books, including the latest on smoking fish are here:
Hands down, this is the best resource for learning and honing the art...
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Last post byredzed
Thu Oct 09, 2014 16:27
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High rise house Replies: 3
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markjass »Sun Oct 05, 2014 03:58
First post
High rise house. It has been amazing watching this process. This house across the street is having its foundations fixed. I am not sure if they are going to pile it, dig out and relay the foundations or what. It was originally proposed that this was going to be done to my house. I am glad that it...
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Just spoken to the foreman. They are going to dig the concrete pad out and then dig down to 2 meters and start the foundations from there.
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Last post bymarkjass
Wed Oct 08, 2014 01:04
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Crazy week and a half
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markjass »Fri Oct 03, 2014 11:50
This afternoon a colleague of mine said she followed me up the corridor this morning. She did not want to interrupt me as she was enjoying my almost skip, however she could not make out what I was singing. She said that it was fantastic to see me back towards my old self after my trials and...
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Last post bymarkjass
Fri Oct 03, 2014 11:50
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I am still about Replies: 15
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markjass »Sat May 17, 2014 11:08
First post
Since Christmas I have been very busy with work, study and legal issues concerning my earthquake damaged house have not had much time for anything else. The legal side should be resolved within the next 6-8 weeks. After that my stress levels should return to normal (whatever that is) and I will get...
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Please don't take this as one-upmanship, but we just returned from visiting Sister-in-Law's property in Colorado. A year and a half after the Black Forest fire, they are just now able to cut down ten acres of dead trees so they won't fall on anyone and kill 'em.
They hauled the logs off last...
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Last post byel Ducko
Wed Oct 01, 2014 17:11
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My boat "Bietzpadlin" Replies: 6
by
ssorllih »Mon Sep 29, 2014 14:18
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ON This past Saturday Nancy and I passed the ownership of our sailboat to new stewards. With proper care she should last for another fifty years. So now I am land locked and not terribly thrilled about the prospect.
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I can't roll that way. I was repairing marlinespike work an hour before they cast off.
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Last post byssorllih
Tue Sep 30, 2014 02:30
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Help with yard waste Replies: 13
by
redzed »Mon Jun 09, 2014 02:54
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This handsome fella has been hanging around my front yard for the past few weeks. You have to get about 4 feet from him before he leisurely walks away. Today he lightened the load on my trailer of yard waste by eating fruit tree leaves for a couple of hours.
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He's turned into a nice looking buck. Looks very healthy. When will he go in rut?
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Last post byButterbean
Sun Sep 28, 2014 17:22
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Make Your Own
by
Shuswap »Fri Sep 26, 2014 14:17
Four types of sausages manufactured in Ontario being recalled because of samonella risk.
Be safe, follow CW's advice and make your own:
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Last post byShuswap
Fri Sep 26, 2014 14:17
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Is the flag is going to become a right royal regular stosh. Replies: 3
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markjass »Tue Sep 23, 2014 02:27
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I was born and lived in the UK until I was 27. Since 1989 I have lived in New Zealand (25 yrs). I hold dual citizenship and respect both countries.
Every so often the issue of the NZ flag comes up. Whether to retain or change the flag. From a personal point it does not matter to me. I see a flag...
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As I mentioned the flag is not an issue to me, but it is very important to others. I did not know about the flag debate in Canada. The flag is a simple bold emblem. I wonder if it is because of the flag that I so strongly associate the maple leaf with Canada. Many people get confused between the...
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Last post bymarkjass
Tue Sep 23, 2014 10:23
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Variety is the Spice of Life Replies: 3
by
markjass »Mon Sep 22, 2014 11:18
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I am a Registered Nurse. I work on a very busy acute Medical ward in a large metropoltatan hospital. I think there are about 45 Nurses, Nurse aids and ward clerks that work on the ward. The staff vary from working 2 days a week to full time (I have no idea how many Dr's, Physio's, Social workers,...
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In northern Alberta, beef, pork, moose, elk, deer, chicken, turkey, supplemented by mallard ducks and Canada geese make up our staple diet. Only the imagination controls what you can or are able to do with it!!!
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Last post byunclebuck
Mon Sep 22, 2014 22:15
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Spices Replies: 5
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Bob K »Sat Sep 20, 2014 20:07
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For spices I use a lot of I order from TSM or Butcher& Packer in the larger more economical quantities.
I recently have used these folks for smaller quantities of spices and herbs that I don't use a lot of or just want to try.
Excellent quality and service.
Free shipping (US) and you get a free...
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In Canada there is a chain called Bulk barn. ...
I just looked them up, all are north of the border :cry:
They do have DILL PICKLE POPCORN SEASONING that I know a few friends would like. :mrgreen: I will make sure to stop by if I get up north.
Darwin, half the population of Canada winters in...
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Last post byredzed
Sun Sep 21, 2014 06:15
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Preparing For Winter Replies: 4
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Shuswap »Sat Sep 20, 2014 15:15
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It`s a year now since I attended a one day course on sausage making. It has been quite a journey encouraged by DW who also likes meat and by following the WD forum. I`ve now got my processing equipment, except perhaps a mixer. DW was tired of mining in the chest freezer because of my inventory of...
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Hey, Phil- - looks like, this coming summer, WE will have to pay YOU a visit. You'll have such an inventory of good things to eat that you won't want to leave home.
...but we'll bring the smoked brisket.
Duk
:mrgreen:
Duk, bring it on! The guest bedroom is ready. Love Texas brisket! :grin:...
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Last post byShuswap
Sun Sep 21, 2014 04:31
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Crawfish Sausage - Worth Visiting New Orleans For Replies: 5
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el Ducko »Fri Sep 19, 2014 05:44
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Crawfish Sausage - Worth Visiting New Orleans For
Hopefully you have visited New Orleans at least once in your life. It seems to be considered a right of passage for college kids at Mardi Gras time. During football season... well, we probably shouldn`t go there, this year. For the rest of us,...
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Thanks. Looks like it's interchangeable with the salt pork or ham hocks that we've always used. It'll be fun to try, though.
:mrgreen:
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Last post byel Ducko
Sun Sep 21, 2014 03:32
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what types of jam's, pastes, relishes do you use Replies: 3
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markjass »Fri Sep 19, 2014 08:49
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Apart from mustard what types of jam's, pastes, relishes etc do you use/serve with your cured sausages and meats?
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Mustards, pickles and jalapeno jelly works for me. I like a bit of acid to cut the fats.
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Last post byDarwin
Fri Sep 19, 2014 20:21
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Christchurch From the Streets Spring 2014. Replies: 2
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markjass »Fri Sep 19, 2014 10:18
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An amazing video clip called Christchurch From the Streets Spring 2014. It lasts 3mins 20 seconds. I am a little unusual in the fact that I do not have a TV. This is a TV program that I will have to watch somewhere.
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This is not lets find the worst spots. Having said the film is Central and East of the city.
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Last post bymarkjass
Fri Sep 19, 2014 10:54
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Seasoning Cast Iron Replies: 11
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Darwin »Sun Sep 14, 2014 18:25
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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.
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I have to agree with Jeff. Lard works great to keep cast iron pans and griddles in great shape.
Also most of the cast iron pans in that article were vintage cast Iron... there is a big difference between them and the more modern pans like Lodge.
I have some old Griswold and Wagner pans that I can...
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Last post byBob K
Wed Sep 17, 2014 16:13
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