Search found 459 matches

by Gulyás
Fri Sep 19, 2014 21:37
Forum: Recipes from around the world
Topic: Gumbo
Replies: 39
Views: 32574

Hi Fred,

I used to read here, they have some good ideas.

http://www.smokingmeatforums.com/t/145641/gumbo-basics
by Gulyás
Thu Sep 18, 2014 17:37
Forum: Sausages
Topic: History of Bratwurst
Replies: 8
Views: 4045

Ohh yes, they used every part, including the tail.

http://www.itshungarian.com/hungarian-c ... ian-jelly/
by Gulyás
Mon Sep 15, 2014 17:41
Forum: Hyde Park
Topic: Chronic Wasting Disease
Replies: 3
Views: 2722

Thank you Red, I used to hunt those deer and black bear, it's very sad...... :sad:
by Gulyás
Sun Sep 14, 2014 19:30
Forum: Hyde Park
Topic: Care To Share How You Got Your Handle?
Replies: 114
Views: 73792

Gulyás in Hungarian is=Goulash.

I was thinking (yes I do that too every ones in a while :mrgreen: ) to cook some of it, because sometimes I crave it.

http://en.wikipedia.org/wiki/Goulash

But.......

There is a problem with it. No matter how much I eat, in a week or so I'll get hungry again.
by Gulyás
Sun Sep 14, 2014 19:22
Forum: Hyde Park
Topic: Seasoning Cast Iron
Replies: 11
Views: 6809

Very good article, thanks.
by Gulyás
Thu Sep 11, 2014 04:12
Forum: Dry Cured Meats and Sausages
Topic: Wine in salami? Why not sweet?
Replies: 12
Views: 10632

Some sausage has white wine in it, and one of the world famous salami has cognac in it.
And than somebody sad he likes to cook with wine, sometimes he puts some in the food too. :mrgreen:
by Gulyás
Thu Sep 11, 2014 03:20
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 338138

Hi, One of our friend is wondering in another topic, how much garlic scape to use. I say as much as regular fresh garlic, but weigh it. There are many different strength of garlic, and also many different size of cloves. I grow them, and because I'm here now, I show you some of my this years peppers...
by Gulyás
Sun Sep 07, 2014 04:55
Forum: Hyde Park
Topic: Duck Hunting!
Replies: 148
Views: 75437

Hey Doc,
I mean Duk,
I'm going to add, that He must have a French girlfriend, and an Italian chef too, before He can say that He's got it made. :mrgreen:
by Gulyás
Sun Aug 31, 2014 10:39
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 120240

Thank you very much Maxell.
by Gulyás
Sun Aug 31, 2014 02:09
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 120240

Most of the time pork butts have just the right meat and fat ratio for sausage and that is why that cut is a favourite with hobbyists. The fat ratio on a butt from a market size hog (140 -180 llbs dressed weight) can be in the 20 - 30% range. And even if you cut it up separating and weighing the me...
by Gulyás
Sun Aug 31, 2014 00:49
Forum: Hardware
Topic: Lem #8 Grinder
Replies: 4
Views: 3421

# 8 is not a small grinder.
At the end you can also trow in some ground meet to clear the left over piece, so when you take it apart, you have only ground meet in it.
by Gulyás
Sat Aug 30, 2014 23:38
Forum: Sausages
Topic: Kiełbasa cygańska or Gypsy Sausage
Replies: 16
Views: 11978

Darwin, In the "old-time", it was very important to use up everything/every part of the pig, lard was the most important, because that's what they used for cooking all year. So it's called many different names. So boudin is hurka in Hungarian, and it's known as kiszka, also kishka, and so on...........
by Gulyás
Sat Aug 30, 2014 19:28
Forum: Sausages
Topic: Kiełbasa cygańska or Gypsy Sausage
Replies: 16
Views: 11978

Hey neighbor, we are going to kill a pig, but we need a little help......

--------What do you need, some dishes/knife?

No, we need a pig....... :mrgreen:
by Gulyás
Sat Aug 30, 2014 19:23
Forum: Sausages
Topic: Kiełbasa cygańska or Gypsy Sausage
Replies: 16
Views: 11978

In Hungary the Gypsy Sausage was more like kiska. (kiszka?)

http://www.kolbaszfesztival.eu/20/ciganka
by Gulyás
Sat Aug 30, 2014 19:17
Forum: Dry Cured Meats and Sausages
Topic: Wine in salami? Why not sweet?
Replies: 12
Views: 10632

Some people put sugar in the sausages, because they like the shinier cut/sliced surface better than dull. Other people rub some sugary water on the casings, because they say the smoke sticks better, gets darker. (also plug up the holes) I don't mind the simple sugar as much as the antibiotics in the...