Fantastic Gulyás,
Traditional food looks great, I was automatically looking for the bottles/glasses of pálinka somewhere within reach ....
Search found 170 matches
- Wed Apr 24, 2013 03:12
- Forum: Recipes from around the world
- Topic: Hungarian kettle goulash.
- Replies: 10
- Views: 15480
- Tue Apr 02, 2013 03:04
- Forum: Sausages
- Topic: A Little Kielbasa
- Replies: 15
- Views: 13436
- Thu Feb 21, 2013 02:25
- Forum: Smoked pork products
- Topic: Kassler gone wrong
- Replies: 6
- Views: 10320
- Thu Feb 21, 2013 02:14
- Forum: Hyde Park
- Topic: Refuse Corner & Debris Receptacle
- Replies: 168
- Views: 83740
Waterboyo, You don't fool me mate ! I know you just have a worldbeating sausage recipe you wanted to share with us but you got sidetracked by your desire to be a total dickhead AND wanted to share your affliction with us. May I suggest the correct forum for you would be www.moronsunited.com/forum I ...
- Wed Feb 20, 2013 04:55
- Forum: Sausages
- Topic: [CAN] Canada Goose Sausage
- Replies: 20
- Views: 34132
- Mon Feb 18, 2013 22:59
- Forum: Sausages
- Topic: [AUSL] Paprika and Garlic Smoked Sausage
- Replies: 18
- Views: 18306
Hey, hey, Gus! I just got hold of some fresh, wonderful Hungarian paprika. Guess what I'm going to make? :wink: Thanks for posting the recipe and the great lookin' photos too. This is a terrific sausage. Paprika and garlic were just made for each other. Best Wishes, Chuckwagon Hey CW ! I would like...
- Mon Feb 18, 2013 22:56
- Forum: Sausages
- Topic: [AUSL] Paprika and Garlic Smoked Sausage
- Replies: 18
- Views: 18306
- Mon Feb 18, 2013 22:54
- Forum: Sausages
- Topic: [AUSL] Paprika and Garlic Smoked Sausage
- Replies: 18
- Views: 18306
Hi Gus, Looks good. I bet it tastes even better. This will have to wait untill winter is here as I noticed that you had the fridge part switched on in your smoker. The bacon you are smoking in there still look a bit pale. Am I correct? Cheers Mate, Jan. Jan, Good eyes you have there ! It was a 33 C...
- Mon Feb 18, 2013 05:35
- Forum: Sausages
- Topic: [AUSL] Paprika and Garlic Smoked Sausage
- Replies: 18
- Views: 18306
[AUSL] Paprika and Garlic Smoked Sausage
This recipe is the result of my personality disorder, the one which compels constant improvement, maybe one shared by some on this forum ! :shock: The full flavour of Hungarian paprika is released by heating it in fat, not oil, not water. So first render some fat from your back fat, or use commercia...
- Sun Feb 10, 2013 01:36
- Forum: For beginners
- Topic: Do you mix your cure with the cubed meat. .
- Replies: 15
- Views: 10856
I do the cube/three day rest in the fridge because grinding chunks of meat which has been in contact with the flavourings distributes the flavours better and quicker ( less time out of fridge ) than mixing flavours into ground meats. The cure is not something I am concerned about in this method, it ...
- Sun Jan 13, 2013 07:46
- Forum: Hyde Park
- Topic: Useless information
- Replies: 7
- Views: 5948
- Sat Dec 15, 2012 05:26
- Forum: Other products
- Topic: Lack of color on smoked chicken / cold smoking
- Replies: 11
- Views: 9148
Ross, What you want is a sticky surface, called a pellicle, which develops on the surface during a drying phase in the refrigerator after brining. The smoke sticks to this. This state is between wet and dry. You might have a better product using chicken if the skin is taken off before brining, since...
- Wed Dec 12, 2012 01:55
- Forum: Hyde Park
- Topic: The high cost of sundries
- Replies: 15
- Views: 7031
- Mon Dec 10, 2012 04:36
- Forum: Sausages
- Topic: [AUSTL) Nuremberg Bratwurst
- Replies: 5
- Views: 11366
- Mon Dec 10, 2012 01:26
- Forum: Sausages
- Topic: [AUSTL) Nuremberg Bratwurst
- Replies: 5
- Views: 11366
[AUSTL) Nuremberg Bratwurst
After a trip to this great town, having sampled this very tasty little sausage I decided to reproduce them. I found most bratwursts a little bland, unlike these. The predominant flavour is the herb Marjoram. Served as 6, 8, or 12, cooked over a Beech fired grill, usually with potato mash or salad, t...