Here is my Pico de Gallo recipe: 4 medium tomatoes, chopped 1 medium onion, chopped 3 green onions sliced thin 3 toes garlic chopped very fine 2 - 3 jalapeno, chopped and seeded 2 Tablespoons lime, juiced 1 bunch cilantro, chopped ½ teaspoon salt ½ teaspoons white pepper Mix and refrig...

Hey Kevin, Sorry for the slow response, Absolutely, this could be canned as well. I would probably can this at about 5 psig for 20 minutes. I absolutely believe that one of the best investments in the kitchen is a good pressure cooker. There is nothing that compares to an All American. I use it all ...

Here is my corn and black bean salsa: 1 (15 ounce) can yellow corn, drained 1 (15 ounce) can white corn, drained 2 (15 ounce) cans black beans, drained and rinsed 1 pound tomatoes diced 1 bunch finely chopped cilantro 2 bunch green onions, finely sliced 1 small red onion, finely chopped 1 red bell p...

Wow, Redzed, The Handbook of Fermented Meat and Poultry is extraordinary. Thank you so much for recommending this. It is very technical, but has the information to take fermentation of meat to such a high level. I think that this could be the single most important source of information to help me pr...

I say this, not just pulling it out of nowhere, but as a Biochemist, minor in genetics, a Chemical Engineer, and years of technical experience as well as an executive chef - this is dangerous stuff. When we try to play God, with issues as small as a species of fish, or a particular plant, relocating...

Yes, didn't notice the spell check correction. sorry. Being in the Houston area, our Hispanic population has created a lot of salsa and Pico snobs. people demand the best. This recipe is usually well received. But again, if that's not what anyone is looking for, just give a shout, I have probably so...

here's a recipe I use: Ingredients ● 11 -15 dried arbor chills ( 8-10 dried arbor peppers for Mild, 11-15 medium, 16-20 for Hot) ● 1 pound tomatoes, blanched in hot water for 1 minute ● 1/2 small yellow onion ● 1 jalapeno (remove seeds and veins to reduce heat, leave for hotter version) ● 1 bunch ci...

Thanks, While I never mind buying a book, I'm sure glad this is available for down load. $200 for a printed copy.

I'll start reading this tonight. Yes, my whole life is dedicated to family and food.

Thanks, About what I thought. DeWied does sell me anything I want, but I do have to buy a bucket of 10 hanks minimum. No reason we couldn't put together a larger order and then have it broken down and distributed to member of the sausage community. A hank will fill 80 to 150 pounds depending on size...

I have a question about casing, hope this is the right location for the question. For the last 15 years, I have used DeWied casing, specifically the hand pulled. I use both the natural and the "smoked" pre-flushed bagged in hanks/10 hanks per bucket. Frankly, I just took the suggestion of the sales ...

Hi Bob, I'm going to give the cabinet a try. Got the controller, looking for a freezer now. Trying to get a double door stainless, often they are on auction for about $200 to $300 around here. One of my concerns is that on commercial units, there are fairly high velocity fans that are meant to insur...

Hello everyone, Been reading a lot and all I can say is WOW. I thought I have read every book I could get my hands on, but there is so much information here. Thank you to everyone who has contributed. This is such an outstanding resource. I use to be a chemist and engineer, now a chef who prides mys...