Search found 416 matches

by markjass
Sat Dec 06, 2014 10:45
Forum: Hyde Park
Topic: Robbed at the border!
Replies: 11
Views: 7407

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 o...
by markjass
Sat Dec 06, 2014 02:07
Forum: Sausages
Topic: Beef Sausage Texture
Replies: 3
Views: 3317

I have never had this issue. What about a little powdered milk to act as a binder and retain some moisture when being cooked? Others may have comments on this.
by markjass
Tue Dec 02, 2014 13:03
Forum: Sausages
Topic: Richmond Sausage Recipe?
Replies: 5
Views: 4881

I am not the greatest fan of mace and nutmeg in sausages. I could not eat that with that volume of nutmeg and mace. There is also a lot of rusk, water (taking into account the amount of rusk, which I think can take up to one and a half times its weight of water) and salt I do not know if this is all...
by markjass
Tue Dec 02, 2014 10:31
Forum: BBQ
Topic: To Fry or Grill
Replies: 5
Views: 3591

To Fry or Grill

I have come to decide that I prefer to fry rather than grill fresh sausages. I know that is a bold statement. The reason is that I find the casing on the sausage is less chewy when it is fried than grilled. The taste, moisture content, and texture is the same. Any one got any thoughts?
by markjass
Sat Nov 29, 2014 11:51
Forum: For beginners
Topic: What to use as a substitute for veal
Replies: 5
Views: 3602

I will make my version of an oxford sausage within the next week or so. As an extension of this sausage. I will try re-produce Mrs Beaton's Oxford sausages; suet and all. I have found a bread recipe from 1560. It uses brewers yeast, find a heritage breed of pig, and veal. I will also have to work ou...
by markjass
Sat Nov 29, 2014 08:47
Forum: For beginners
Topic: What to use as a substitute for veal
Replies: 5
Views: 3602

Yes, I know Chris. It is just that I cannot get hold of it. Which is frustrating. I wanted to go for the texture and an approximation of the flavour.I have been doing some more internet searching and have found that because of peoples ethical dilemmas about veal some butchers are using lamb instead ...
by markjass
Sat Nov 29, 2014 00:47
Forum: For beginners
Topic: What to use as a substitute for veal
Replies: 5
Views: 3602

What to use as a substitute for veal

I want to make some oxford sausages. These are fresh sausages. 50/50 pork and veal. with herbs and lemon zest. They are unusual as traditional British sausages don't contain veal. I live in Christchurch (New Zealand) which is in the South Island. It is very difficult to get hold of veal. This is ver...
by markjass
Thu Nov 27, 2014 10:30
Forum: Sausages
Topic: Orange Zest in sausages
Replies: 7
Views: 4604

Thanks for your comments. Sorry for not replying sooner. I Am bogged down in an assignment at the moment!
by markjass
Sun Nov 23, 2014 09:40
Forum: Sausages
Topic: Corn Syrup Solids?
Replies: 16
Views: 13564

What is corn syrup and why use it. Is it a sugar?
by markjass
Sun Nov 23, 2014 07:29
Forum: Sausages
Topic: Orange Zest in sausages
Replies: 7
Views: 4604

Orange Zest in sausages

It has been a case of new job (going so well), study, essay writing and sleeping for me recently. I do find working and study at the same time hard. I know in the long run it is worth it, but. Last assignment due on 8 December. After that I can continue with one of my many projects. A while back I c...
by markjass
Fri Nov 14, 2014 23:02
Forum: Smoked pork products
Topic: which cuts are these?
Replies: 1
Views: 4012

which cuts are these?

The last two cuts from half a pig. What are they? This came off the rear leg or ham. It was attached to a much larger muscle. At the moment I am brining it for a couple of days. I am then going to cover it in a hot spicy mix, then hot smoke it. http://i1352.photobucket.com/albums/q653/markjass/002_z...
by markjass
Fri Nov 14, 2014 22:35
Forum: Microbiology of meat and products
Topic: Trichinella in wild boars
Replies: 19
Views: 15372

Interesting comments. I know next to nothing about Trichinosis. Can the larve be seen by the naked eye? from Wikipedia http://en.wikipedia.org/wiki/Trichinosis Between 2002 and 2007, 11 cases were reported to CDC each year on average in the United States;[2] these were mostly the result of eating un...
by markjass
Fri Nov 14, 2014 08:57
Forum: Hyde Park
Topic: Food for thought
Replies: 13
Views: 7574

Can you separate the fat from the breed? Is this like the chicken and egg question? I have not tried pork from a heritage breed. However, I have and use pork that is free farmed and anti-biotic free (not sure if can/does effect the flavour). This pork has slightly more, but not a lot more fat than s...
by markjass
Wed Nov 12, 2014 08:57
Forum: Sausages
Topic: Heads up on pork deals
Replies: 19
Views: 11909

I pay about $9 NZ (9 New Zealand Dollar @ 0.7673 = 6.91 United States Dollar) a kg for pork. $7NZD for a whole pig (bone skin etc). That is half a pig (cut up to how I want it), this is free range. It is not organic as the cost of certifying is a lot. Also they occasionally feed with supplements whi...
by markjass
Tue Nov 11, 2014 05:17
Forum: For beginners
Topic: Can someone clear this up for me
Replies: 22
Views: 11157

In general pork is reasonably cheap in NZ. Pork belly was so cheap, but then it became trendy. Lamb is ridiculously expensive here considering how much farmers get paid for it. Lamb shanks use to be very cheap, but as they became more trendy in cook books and on TV shows the price went up. Lamb flap...