Search found 25 matches

by jscarbo
Sun Mar 23, 2014 16:51
Forum: Hyde Park
Topic: Interesting Book About Poland's Role in WWII
Replies: 1
Views: 1798

Interesting Book About Poland's Role in WWII

I ran across this book today as a Kindle Daily Deal on Amazon. I bought it but haven't started reading it yet. I thought some of you might be interested: No Greater Ally: The Untold Story of Poland's Forces in World War II http://www.amazon.com/gp/product/B0067AZFBG/ref=amb_link_410419962_9?pf_rd_m=...
by jscarbo
Thu Mar 13, 2014 19:22
Forum: For beginners
Topic: What Sausage To Make For A Beginner
Replies: 30
Views: 16731

DelNorte , There are authorized Apple re-sellers and service centers in Uruguay but I don't know how close any of them are to your location. Go to this link, type in your location, and it should give you a list: https://locate.apple.com/uy/en/# In Costa Rica, my friends who live outside San Jose us...
by jscarbo
Mon Mar 10, 2014 18:04
Forum: Technology basis
Topic: Findin' Yer (Pork) Butt
Replies: 22
Views: 15323

Findin' Yer (Pork) Butt

Topic Was Split By CW On 031614@11:46 From The Following Link: http://wedlinydomowe.pl/en/viewtopic.php?p=25330#25330 I'm not surprised that I'm paying more for better cuts of pork than in the US since we don't have the massive corn and soya production industry here and all of the prime materials f...
by jscarbo
Sun Mar 09, 2014 22:59
Forum: Technology basis
Topic: Advice About Pork Fat
Replies: 5
Views: 7149

Thanks, Steve and Ross. I'll take your advice about the pork shoulder and use the fat cap, adding additional back fat if needed. Your bacon looks awesome but I'm not ready to cure and smoke yet so I'll probably go a head and grind the jowls to mix with the bratwurst, which had been my original plan ...
by jscarbo
Sun Mar 09, 2014 17:52
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 192597

Thanks, Bob. I'd looked for the original post but hadn't found it until you gave the page number. Your bread is gorgeous and I'm sure it tastes as good as it looks. Thanks for the recipe and photos, particularly the photos. As they say, a picture is worth a thousand words and anyone who sees the pho...
by jscarbo
Sun Mar 09, 2014 13:33
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 192597

Great photos and great looking bread, Bob! I assume the cast iron skillet is for adding water to create moist heat, correct? Ray, when you're making free-form loaves, the dough needs to be fairly stiff and tight or it will settle out when baking. I've been making bread for almost 50 years and still ...
by jscarbo
Sun Mar 09, 2014 13:29
Forum: Technology basis
Topic: Advice About Pork Fat
Replies: 5
Views: 7149

Advice About Pork Fat

I'm still learning techniques and recipes and am going to make Italian sausage and bratwurst today. I went to my local butcher yesterday and bought the following meats: 3 kilos boneless pork shoulder, with fat cap attached 2 kilos hog jowl 2 kilos clean back fat 1 kilo veal I haven't cut the meat ye...
by jscarbo
Sun Mar 09, 2014 12:21
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 378109

For those who are interested, here are a few of my barbecue recipes. They're based on recipes I used in my barbecue joint but have been adapted for home use. Except for the optional use of sazon completa, which can be found in the Latin foods section of most supermarkets, they're fairly traditional ...
by jscarbo
Sun Mar 09, 2014 11:26
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 378109

I wonder if regional preference for white vs yellow corn has anything to do with climate differences and other growing conditions or is purely local tradition. In Costa Rica, masa is made from white corn and it works fine for tamales. Just about the only yellow corn I've seen here is used for animal...
by jscarbo
Sat Mar 08, 2014 17:10
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 25768

I'm not sure yet where my sausage making will take me. For now, I'm concentrating an just a few fresh sausages and won't branch out into other types until I feel like I've completely mastered fresh sausages. So far, I've only been making American-style sausages: NY Italian, Wisconsin Brats and South...
by jscarbo
Sat Mar 08, 2014 16:24
Forum: Technology basis
Topic: Fresh Polish - garlic and color
Replies: 32
Views: 23453

I agree about leaving the sausage out at room temperature but have seen other recipes that call for leaving cased sausages at room temperature for shorter times before bagging them and assumed it was to allow the casings to dry. I've been putting mine on the top shelf of the refrigerator, uncovered ...
by jscarbo
Sat Mar 08, 2014 10:41
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 192597

Thanks, Chuckwagon. I hope you enjoy my breads. The multi-grain bread is particularly good for toast. I've got a few other recipes to share and will post in the member recipe section. Naturally, I'm a bit prejudiced towards my own cooking and think that, in particular, my barbecue rubs, mops, sauces...
by jscarbo
Sat Mar 08, 2014 10:04
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 378109

In most of the Deep South, white cornmeal is much more commonly used. In fact, I'd never even heard of yellow cornmeal until I was grown up. Here's what White Lily says about the two: "The only difference between white and yellow corn meal is the color of corn used when it was ground. White corn mea...
by jscarbo
Fri Mar 07, 2014 18:43
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 25768

As a newbie at sausage making, I quickly ran into a problem which at first seemed like it might be fat-smearing but actually was something entirely different. I'll admit to being an obsessive-compulsive perfectionist when it comes to cooking and can't count the number of times when I've thrown out p...
by jscarbo
Fri Mar 07, 2014 17:50
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 192597

Ray, since you're going to be using King Arthur flours anyway, you might see if you can get your hands on their rye bread improver. I think it really helps bring out the rye flavor: https://www.kingarthurflour.com/shop/items/rye-bread-improver-16-oz However, I don't know how well it works with sourd...