Thank you Maxell! We wish you the best of luck and success in this year's convention.

Your pal,
Chuckwagon

Snakeoil, you pose a great question. A question that many, many folks just don't seem to resolve. The answer to your question is.... "knowledge". You need some information and some "know-how" put into use. We've closed the registration for Project KB but will make an exception and include you in the...

Shuswap , don`t short yourself. That sausage looks great. By the time you make it again, you will have learned 101 more improvements. By hand chopping the meat, I believe you may learn about the protein development in the primary bind... and just how important it is. Many folks like to grind the fa...

El DuckO .... Have you been chewing on peyote again? Snortin' sodium nitrate? :roll: No conspiracy... however, I`ve got a special saddle made just for you. Yup, your own hand-made saddle made just for galloping . It`s upholstered with porcupine hide ! :shock: Dang Rabid Duck! http://i919.photobucke...

Ross wrote:

Here is another one. It takes longer for a magnet to fall through a copper pipe than through a plastic pipe.

What! What? Wouldn't that depend on who is holding the pipe?

BobK, "El Ducko" and I went to different schools together! Yup,"the Duk" (Russ Lambert) is my friend and a PhD chemical engineer with 45+ years experience. He specialized (with many detours) in chemical reactor design and operation. The Duckster`s hobbies include making sausage, brewing beer, and t...

Check Yourself UP! True OR False (Circle one) (answers are at the bottom of the post) 1. T F Comminuted means finely chopped. 2. T F When meat is finely chopped, several sources of proteins are exposed and when agitated, the proteins develop a sticky paste. 3. T F Good sausage must contain at least...

Say there wranglers! Isn`t it just about time for some, Thrilling Tumbleweed Trivia" - particularly, peculiar, poppycock you probably just couldn`t live without! :roll: Now I`ve got a couple of bits of trivia that you just can`t ignore any longer! Yes, yes... just like the Duk says... "Enquiring min...

Wow, this is a heck of a good burger! Here are some more photos from Grasshopper in Minnesota. He's definitely got the knack! The burger is moist and doesn't shrink in the pan. How about that! :wink: http://i1244.photobucket.com/albums/gg561/grasshopper4552/100_1641_zps571597f3.jpg http://i1244.phot...

Spud , sounds like you are ready to make sausage! Good on ya for reading your homework! Graham, to tell you the truth, I`ve had to go to Photobucket because Fotostick was dumping everything I tried to post. It even stopped working. I`ve had nothing but trouble with them. On the other hand, Photobuc...

Sambal Badjak wrote: Just a quick question about milk powder: Can I use full fat or full cream milk powder instead of low fat? Or does the low fat milk powder have very different properties to the full fat? Not wanting to be difficult, but full fat is the only stuff I can get here (the lite craze ha...

Holy mackerel Mike! You've got it down to a fine science now. Looks great pal. I really like your choice of casing too. Those are the ones I use too. Just wait until Jim at 2Mnkids sees that photo. He'll probably bring bread and mustard to your house. Be kind and let him slice his own! :lol: Keep up...

Ross, those things look incredible! I noticed there is no sugar in the recipe. I thought dinner rolls HAD to have a touch of sugar. Not so? Also, have you made potato rolls lately? Got a recipe? For the initiated on WD, Ross makes the best hot dog buns this side of Saturn! He worked in a bakery long...

Thanks Jim & Jean. Glad you're with us. Have you tried the new 4-7/8" mahogany fibrous casing for this type of brown n' serve? Nice! I just slice off "disks" that are bread-sized and the wrapper just falls away. A quick "fry" in a dry black skillet and it's ready to eat.

Speak for yourself you.... you... you oxytropis lambertii !
Where's my .12 gauge!
OOOOOoooooo you... you... Dang Rabid Duck!