Search found 123 matches

by HamnCheese
Tue Dec 31, 2013 03:54
Forum: Other products
Topic: Russ's Texas Bakery
Replies: 11
Views: 15381

Hey Russ, How about adding the melted butter to the one cup of (room temperature) milk? I've used this method successfully when making potato bread.....and never had a problem with the rise. Just stir the milk with a whisk or fork while you add the melted butter. The little globs are easily absorbed...
by HamnCheese
Tue Dec 17, 2013 16:59
Forum: Hyde Park
Topic: CHRISTMAS WISHES
Replies: 15
Views: 11829

Merry Christmas and THANK YOU to all the active forum members. What I learn here is priceless and is being passed along to the family.

You are all inspirational.

Lynn
by HamnCheese
Tue Sep 24, 2013 13:51
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 82911

OK, CW

Not sure that I'll be around for every step, but I'd love to do what I can, when I can.

Lynn
by HamnCheese
Wed Sep 18, 2013 14:21
Forum: Hyde Park
Topic: A proud partner and husband
Replies: 8
Views: 5287

Congratulations, Carolina and Jason!

I always cry when people persevere against the odds to accomplish their dreams.
(raises tissue in salute)


Lynn
by HamnCheese
Sat Sep 14, 2013 20:12
Forum: Smoked pork products
Topic: Canadian Bacon "al la Krakowska"
Replies: 41
Views: 35890

Beautiful, Fred!

Lynn
by HamnCheese
Fri Sep 13, 2013 12:09
Forum: Smoked pork products
Topic: Canadian Bacon "al la Krakowska"
Replies: 41
Views: 35890

Good luck, Fred. We're rooting for you.....remember to use your camera!!

Lynn
by HamnCheese
Thu Sep 12, 2013 19:34
Forum: Smoked pork products
Topic: Canadian Bacon "al la Krakowska"
Replies: 41
Views: 35890

While they only helped eat the Canadian Bacon, they did help make the chocolate chip cookies!
by HamnCheese
Thu Sep 12, 2013 19:14
Forum: Smoked pork products
Topic: Canadian Bacon "al la Krakowska"
Replies: 41
Views: 35890

Hey Fred, I made this Canadian Bacon with a four pound loin from the pastured pig we recently bought. I was concerned about making it at my mom's house over Labor Day but it was so easy! It cured for two days, sat overnight uncovered in the fridge to dry out, and at room temperature for a half hour ...
by HamnCheese
Sat Aug 24, 2013 12:05
Forum: Hyde Park
Topic: Weird Food
Replies: 3
Views: 2912

Sure did.

L-
by HamnCheese
Fri Aug 23, 2013 22:42
Forum: Hyde Park
Topic: Weird Food
Replies: 3
Views: 2912

Weird Food

We buy eggs from a guy down the street who has free range, bug fed hens. Sometimes we run out of those eggs when the hens aren't cooperating with the enterprise, so we end up with store bought 'organic' eggs. This one was a big surprise! White on the outside, brown on the inside. We didn't eat it; i...
by HamnCheese
Wed Aug 21, 2013 15:20
Forum: Recipes from around the world
Topic: Recipe Chat
Replies: 30
Views: 34187

Hi Jeff,

Just found my invoice for the pig that was butchered. 23# of fat; combination of back fat and leaf fat. I still haven't rendered yet...lard yield is still TBD.

Lynn
by HamnCheese
Tue Aug 20, 2013 22:00
Forum: Recipes from around the world
Topic: Recipe Chat
Replies: 30
Views: 34187

Hey Jeff, Here is a quote I found on this site: http://greenacresranch.org/Acorn_Fed_Pastured_Pork_2.html ".....In the fall we feed them acorns, lots of acorns. Acorns are an excellent food for pigs as they have a low sugar content; they are rich in complex carbohydrates, minerals and vitamins while...
by HamnCheese
Sat Aug 17, 2013 14:00
Forum: Recipes from around the world
Topic: Recipe Chat
Replies: 30
Views: 34187

Hey Jeff, We just picked up an entire whey fed pastured pig (Thanks, country cousins!) that weighed in at over 400 pounds live weight. The fatback is about two inches thick and the slabs are about 18" long. The total order from the butcher was 296 pounds of meat, which included 60 one pound packages...
by HamnCheese
Fri Aug 02, 2013 02:20
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 256557

Holy Schmokes, Ray! Quite the lunch...Looks like you're on your way to getting your own "Ray's Bakery" thread!

Lynn
by HamnCheese
Thu Aug 01, 2013 14:44
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 256557

Thanks Ursula - but for my money not nearly as inspiring as your smoke house!