Search found 123 matches
- Fri Jan 11, 2013 00:24
- Forum: Other products
- Topic: My Sauerkraut Started
- Replies: 40
- Views: 38538
Thanks Ross - It could very well be the core - I left a little on to make the shredding easier. About using the Kitchenaid before packing the cabbage...... I shredded the cabbage directly into the crock, adding salt between layers of cabbage. Then I mixed it a bit by hand. THEN I put small batches i...
- Thu Jan 10, 2013 22:08
- Forum: Other products
- Topic: My Sauerkraut Started
- Replies: 40
- Views: 38538
Hey Red! Started my second batch of 'kraut just after Christmas with a fifteen pound (!) chinese cabbage that we picked up at an Amish market for $1. Had some last night with homemade mushroom and potato-cheese pierogi and it was terrific! I used the Kitchenaid mixer to "juice" the cabbage before pa...
- Sun Jan 06, 2013 22:21
- Forum: Hyde Park
- Topic: TALL TALES
- Replies: 88
- Views: 73975
- Sat Jan 05, 2013 17:48
- Forum: Hyde Park
- Topic: TALL TALES
- Replies: 88
- Views: 73975
- Thu Jan 03, 2013 14:16
- Forum: Dry Cured Meats and Sausages
- Topic: Try Your Hand At Making Fermented Sausages
- Replies: 20
- Views: 24433
Respectfully, I am a rank beginner and here's what the most important part of the discussion is for me: there is a process which renders fermented meat safe to eat AND if you will be fastidious in your preparations and follow the directions of more expert sausage makers exactly, chances are that no ...
- Wed Jan 02, 2013 23:54
- Forum: Dry Cured Meats and Sausages
- Topic: Try Your Hand At Making Fermented Sausages
- Replies: 20
- Views: 24433
- Mon Dec 24, 2012 02:44
- Forum: Hyde Park
- Topic: Christmas Wishes
- Replies: 22
- Views: 10665
- Tue Nov 20, 2012 02:30
- Forum: For beginners
- Topic: Thanksgiving Turkey
- Replies: 9
- Views: 6946
- Thu Nov 08, 2012 01:04
- Forum: Hyde Park
- Topic: Another Project
- Replies: 2
- Views: 2291
- Wed Oct 17, 2012 13:33
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 350115
Hey Folks, Will be back to actual participation in a month or so - couple of family/house issues on the table right now that need to be resolved before I'll have time to concentrate in the kitchen. I am reading along, however, and what you are producing is nothing short of inspiring. The pictures ar...
- Tue Oct 02, 2012 01:40
- Forum: Hyde Park
- Topic: Sharing a birthday card.
- Replies: 11
- Views: 6627
- Wed Sep 26, 2012 12:53
- Forum: Sausages
- Topic: [USA] Dick's Knockwurst
- Replies: 10
- Views: 13306
- Mon Sep 17, 2012 17:41
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 350115
Hey Chuckwagon! I'd like a copy as well. Found the time to make breakfast and Italian sausage this past weekend. (No pics - sausage worked far better than the camera.) Will try to catch up as time allows....things are hectic right now. To the sausage makers.....it looks like you're all doing amazing...
- Fri Aug 24, 2012 23:18
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 350115
- Sat Aug 18, 2012 15:05
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 534605