Chuckwagon, speaking of biscuits, I'm not sure about axe-flavored ones but I just took a look at your sourdough biscuit and rye bread recipes and they look great: http://wedlinydomowe.pl/en/viewtopic.php?t=5830 Now that I'm beginning to post, I'm discovering that I don't really know where to post re...

You're welcome, Shushwap. Fresh homemade garlic paste, roasted and steamed, are staple ingredients in my cooking which I try to always keep on hand and use several times a week. I usually make both in the oven at the same time in batches of 6 to 8 heads each, refrigerating part and freezing the rest...

I also make several different rye breads. For a light sandwich rye, also great for dinner rolls and hot dog/hamburger buns, this is my favorite. It's a much more advanced recipe than my multi-grain bread but is well worth the effort to master. Sandwich Rye Bread (makes 2 loaves) 2 cups rye flour 4 t...

I have a multi-grain high fiber bread I make frequently which includes rye flour. If anyone's interested in trying it, it's one of my family's favorites. Multi-Grain High-Fiber Bread 1 cup milk 1 cup water ¼ cup honey ¼ cup molasses or dark brown sugar 2 Tbsp unsweetened cocoa powder &...

Hi everyone, from one of your newest members living in beautiful San Jose, Costa Rica. I'm just getting started as a sausage maker and am finding a wealth of great info on these forums. Thanks to all for all of your helpful tips. Although I'm a newbie sausage maker, I have over 50 years experience a...

We don't have specialty shops for such things in Costa Rica either and it can be a challenge to find sources but usually I find that if I ask the right person they will steer me in the right direction. Surely curing salt is readily available because it is so widely used for chorizos, bacon, etc. Any...

DelNorte wrote:I'm still searching high and low here for curing salts.

Del Norte, in Costa Rica where I live, curing salt #1 is called sal praga and is sold by bulk spice vendors in the mercado central. Also, many carnicerias use it and may sell you a small quantity or tell you where you can buy it.

Unclebuck, you're indeed fortunate to have an heirloom set of vintage Henckels. I'm envious of you. I'm something of a knife freak and own a number of very high quality custom made knives (Randalls and others). However, high end knives aren't my choice for general kitchen duty because they are subje...

Thanks, Chuckwagon, for such an informative answer. I'll try to find soy protein concentrate as specified in the recipe. If not, I guess I'll try soy flour or powdered milk. Incidentally, the powdered milk I'm familiar with here is powdered whole milk, not non-fat. I haven't had a chance to look for...

Hi, I'm a new member and am just getting started with sausage making, although I'm a very experienced cook. I've decided to concentrate on three styles of fresh sausage while I'm learning - American Breakfast Sausage, Italian Sausage and Bratwurst. I've been pouring over recipes and techniques on th...