WD Daily Chat - Talk about anything You Like

Talk about anything here as long as it is not against the rules.
Kijek
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Post by Kijek » Wed Feb 21, 2018 04:09

Lets go.......
Let's book it........"Booking.com" .......... Booking Dot Yah!
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redzed
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Post by redzed » Wed Feb 21, 2018 04:20

On Saturday I worked in garden doing some pruning and pulling weeds. Then yesterday we got around 4 inches of snow and the temp dropped to below zero. We also had a white Christmas this year, so it's been a cold winter. Last week we got back from a two week tour in India. After seeing how life is over there, I don't care about the weather, just happy that I am living here.
Kijek
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Post by Kijek » Wed Feb 21, 2018 05:50

a two week tour in India
O my, I used to do a lot of traveling, but never that far. Wow, it sounds very interesting and cool.
But from the sounds of it, your glad to be home.

It is a crazy winter, weather wise this year even down here in the north eastern US.

One day it's 20*f.. the next it's 37*f... then down to 27^f and back up to 50^f
Today was spring at 65*f and tomorrow may hit 70^f.
But back down to the 30's the next.
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Bob K
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Post by Bob K » Wed Feb 21, 2018 23:21

Shattered all time warm record for February today by 10° ..... 74° f . Snow and sleet tomorrow. Welcome to New England!
airbrush
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Post by airbrush » Thu Feb 22, 2018 00:13

it was a brisk 84F here in Florida
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redzed
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Post by redzed » Mon Mar 05, 2018 17:41

10 reasons why you should be cooking with lard:
http://www.huffingtonpost.ca/entry/cook ... _n_5212804
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redzed
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Post by redzed » Mon Mar 12, 2018 16:01

Interesting article how the world around us changing.
https://www.bnn.ca/online-butchers-cate ... -1.1024200
nuynai
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Sausagemaker dry cabinet winner

Post by nuynai » Thu Mar 29, 2018 15:41

I never got who the above was. Here's the reply I received from them re the above topic.

Hello,

The winner was selected, Bill M. from NY.

Keep an eye out for more contests, and good luck!

Best Regards,
Eric Godlove

Digital Marketing Manager
THE SAUSAGE MAKER INC.
1500 Clinton St. Bldg.123, Buffalo, NY 14206
P : 716.824.5814 x515
E : egodlove@sausagemaker.com
Kijek
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Post by Kijek » Fri Mar 30, 2018 00:11

Yes I got the same answer from Miroslaw at Sausage Maker.
That is one lucky guy, what a sweet thing to win.

And I always have my eyes open for the next contest.
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redzed
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Post by redzed » Sat Mar 31, 2018 06:07

If you are planning to order supplies in the near future from the Sausage Maker, use coupon code SCOTT10 to get a 10% discount.
MatterOne
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Post by MatterOne » Tue May 01, 2018 01:35

Do you know when that code expires?
Kijek
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Post by Kijek » Wed May 02, 2018 03:27

Those codes are good to know, but they don't up my game and/or push me into ordering, just to save a buck or two.
I just go wit the flow, when I need something, I order it.
If it's a big order, I may wait and hunt around, but for the most part, I just order what I need.
I feel those extras and/or bonus coupons are just pushing you and I don't fall for that.
G pop
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Post by G pop » Sun May 06, 2018 11:28

I am going to make ( attempt ) orange lonzino using umai bags my question is I buy peeled garlic then wiz it in a blender with a little olive oil then put it in a plastic bag and store it in the freezer is it safe to use ? Is the oil a factor ?

Thanks G pop
Kijek
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Post by Kijek » Sun May 06, 2018 12:25

I feel the garlic is still as I do the same thing with my garlic, blender, then jar it and store it in refrigerator for use.
I wouldn't use it for making any dry cured sausages though, I feel it will hinder the fermentation and drying processes.
Good luck with the Lonzino, I have one that has just finished drying in the Umai bag, took 4 months.
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Bob K
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Post by Bob K » Sun May 06, 2018 14:46

You definitely don't want add oil, it will inhibit drying, most of the time I use dry chopped. The flavor is almost stronger than fresh, and hard to beat the convenience.

https://www.myspicesage.com/garlic-minc ... p-128.html
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