Search found 3843 matches
- Wed Jul 24, 2013 07:38
- Forum: Hyde Park
- Topic: Getting Together?
- Replies: 38
- Views: 24305
Just got back from a camping trip to Strathcona Park (no cell phone towers, internet or electricity), and now catching up on the banter here. I certainly would be interested in attending a training session and help out with translating from Polish, but not on the East coast. Just a little too far. H...
- Wed Jul 17, 2013 18:42
- Forum: Sausages
- Topic: [USA] Old Fashioned Wieners
- Replies: 28
- Views: 30768
I never doubted your creativity Rudy, just questioned it as being an "original wiener recipe" and you answered my question. Your recipes, experimentation and meticulous documentation are appreciated. And without taking anything away from Marianski, his recipes are not, for the most part, his own, bu...
- Wed Jul 17, 2013 07:41
- Forum: Sausages
- Topic: [USA] Old Fashioned Wieners
- Replies: 28
- Views: 30768
- Tue Jul 16, 2013 04:06
- Forum: Hyde Park
- Topic: New Forums
- Replies: 2
- Views: 1944
- Mon Jul 15, 2013 00:57
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 478018
- Mon Jul 15, 2013 00:51
- Forum: Sausages
- Topic: Wild goose and duck sopressata
- Replies: 9
- Views: 19033
- Sun Jul 14, 2013 17:17
- Forum: Other products
- Topic: My Sauerkraut Started
- Replies: 40
- Views: 38648
A little while ago my wife watched a Dr. Oz program extolling the health benefits of probiotics and fermented cabbage is one of the best sources. There is a great recipe on the Polish site for soured cabbage and vegetables and I will translate it and post it. We will definitely be making it this fall.
- Sun Jul 14, 2013 07:21
- Forum: Other products
- Topic: Canned chicken liver pate`
- Replies: 4
- Views: 4259
Ross, I really like that recipe! And I especially like that there are only a few spices and ones we all have in our pantry. Too often these days one is is frustrated with recipes that number 15 or 20 ingredients! Definitely will have a go at it when I find some time. I know that even though it sound...
- Sat Jul 13, 2013 07:10
- Forum: Dry Cured Meats and Sausages
- Topic: Make Yourself Some Great Sopressata!
- Replies: 16
- Views: 31429
Thanks for bumping up that sopressata recipe CW. I looked at it a while back and then kind of forgot. (happens often). Will definately give it a try when I get a bit more time. Fantastic weather here so far and have been busy hiking and camping these days, and the salmon have also been running. Will...
- Fri Jul 12, 2013 17:49
- Forum: Hyde Park
- Topic: Follow Me Home?
- Replies: 5
- Views: 2941
- Fri Jul 12, 2013 17:35
- Forum: For beginners
- Topic: My continual quest for a cured cooked merguez
- Replies: 3
- Views: 5500
Nice job on the sausage Mark. And I appreciate the fact that you thoughtfully analyze the process and try understand what happens at each step and why, rather than following a recipe, mixing the ingredients and then hoping for the best. Meat from a hoggett or mutton would probably be better in dry c...
- Fri Jul 12, 2013 17:19
- Forum: Technology basis
- Topic: Roasting spices?
- Replies: 4
- Views: 5722
- Wed Jul 10, 2013 16:03
- Forum: Hyde Park
- Topic: Follow Me Home?
- Replies: 5
- Views: 2941
We finally have a server just for myself and i think it's time to think about the changes. :D Big help for us is click's on the ads. :D Unfortunately, the ad that I am looking at now advertises three women from Ukraine. Usually, the ads are not a problem, but occasionally an unsuitable one can "sne...
- Wed Jul 03, 2013 14:40
- Forum: Microbiology of meat and products
- Topic: Starter culture. Biobak Ultra Plus For Raw Salami
- Replies: 23
- Views: 36963
Thanks Jan Neither site mentions Clasic Plus. I am wondering if Clasic plus is the same as ultra Plus. I had to get some supplies today and had a chat with the staff. They got a packet out for me and it said for fermentation up to 28 degrees. No indication of how long to run the fermentation at thi...
- Tue Jul 02, 2013 07:20
- Forum: Technology basis
- Topic: Brine strength changes
- Replies: 39
- Views: 19599
Red, I use the low temperature because food doesn't spoil as quickly at that temperature. Milk will stay fresh for a month past the use by date. Since we don't use nitrates in the cure we don't depend on bacteria to convert the nitrates to nitrites. Water will freeze at 32° but it also melts at 32°...