Is that the cost from the NZ supplier or the German one?

I bought mine from these guys in Germany. (The meter is made in Taiwan). It came within a week and I paid around 160 CDN.

http://www.ebay.ca/itm/PH-METER-TESTER- ... 1c359d9f6e

They ship to NZ.

...easy to identify, rarely infested with maggots... unique flavour... earthy, nutty, peppery with a hint of dried apricots... Yeah, that's our ol' buddy, RedZed, to a "T". ...hope you never change (other than, perhaps, your clothing). :mrgreen: Hmm, never been compared to a mushroom before, but ha...

Mark, I have this meter for about 6 months and so far it has performed quite well. At least two other guys on the forum have also purchased it.

http://www.amazon.co.uk/Soil-Meter-Hard ... B003ZZ1B7I

I have had success in vaccuum bagging and freezing dried products. As far as I can tell, no loss in quality. If you are going to consume the sausage within two or three months, vaccuum pack it and leave in fridge. If it's a matter of weeks, just leave in fridge. It will dry out a bit more but still ...

That is why I think your pH readings are not accurate. Your meter is not meant for meat. Using alkaline water with a reading of 8.2 will no doubt skew the results. And with all due respect to Marianski, I'm sceptical of his instructions regarding the use of any pH testing strips for this purpose. I ...

ssorllih wrote:http://www.foodtimeline.org/foodbreads.html I found this yesterday and spent a couple of hours reading.

Wow! Thats is an excellent reference and overview. What was life like before Al Gore invented the internet?

Yes, the chanterelle is an aristocratic mushroom. It is easy to identify, rarely infested with maggots and has a unique flavour that to me tastes earthy, nutty, peppery with a hint of dried apricots. The mushrooms retail for 20 dollars a or more a pound and are in demand by top restaurants. We are f...

My wife Vicky is as passionate about mushrooms as I am. Yesterday she went on a hike and came home with the season's first chanterelles (Cantharellus formosus). I was surprised at her luck as I thought that we needed more rain before anything significant would pop out of the ground. This morning I p...

I am planning to roast a duckling. Haven't decided what to have with it. Well, it all depends how you are seasoning it or the type of sauce you are preparing. If with a fruity sweet sauce, I would go with a cool Riesling (with a hint of apple and gooseberry), or even a basic Gewurtztraminer. If it ...

In an earlier post you indicated that the Ph of Christchurch water was 8.2. You then mix 2 parts of that water with one part meat and take that as the Ph reading for the sausage? That, to me, appears to be the problem. If you have a meter with a proper meat probe all you need to do is to stick it in...

Mark,

How are you measuring the Ph?

There are always a bunch for sale on German eBay.
This is what's available today:
http://www.ebay.de/bhp/schinkenpresse

The problem is the darned shipping.

Hi Igor, I checked my hard copy and the number you are looking for is 9. As far as the coppa that I made back in February, no rancidy detected after 6 months of hanging in my curing chamber. And we actually finished it a few days ago, as an accompaniment to a raclette dinner we shared with friends w...

Looks good! And where the heck did you score one of those ham presses? I have been looking for one on the North American continent for a while and no luck. Seen a few on German eBay, but they either did not want to ship to Canada or the shipping cost were excessive.