CW,
Are you a man or a mouse.?
Jan.
Search found 1089 matches
- Mon Nov 21, 2011 23:31
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 528497
- Mon Nov 21, 2011 23:24
- Forum: Announcements
- Topic: Our 6th National Convention (Aug 2011) - latest photos
- Replies: 20
- Views: 23803
- Mon Nov 21, 2011 03:47
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 528497
Hi CW, Maybe our wifes should be introduced to each other so they can cry on each others shoulder. My pommie wife complains all the time about being married to an outspoken old Dutchman and now the sausage making, curing, smoking an hobby distilling as well. Man, life isn't worth living anymore!! I ...
- Mon Nov 21, 2011 02:27
- Forum: Technology basis
- Topic: A couple of things I have learned
- Replies: 8
- Views: 4894
I agree with Gus about the clean up for small amounts I still use my hands but as of late I have been making about 15 lbs batches. I clean the mixer with a karcher with soap on the lawn, after drying every part, I also wipe all parts with a disinfectant and store it, all wrapped up in an old bedshee...
- Sun Nov 20, 2011 23:41
- Forum: Hardware
- Topic: My favorite stuffer
- Replies: 85
- Views: 75598
- Sat Nov 19, 2011 10:48
- Forum: Technology basis
- Topic: A couple of things I have learned
- Replies: 8
- Views: 4894
- Wed Nov 16, 2011 00:48
- Forum: Sausages
- Topic: [SPA] Basque Chorizo
- Replies: 8
- Views: 26287
- Wed Nov 16, 2011 00:20
- Forum: Announcements
- Topic: New contest - recipe of the month
- Replies: 86
- Views: 102141
- Wed Nov 16, 2011 00:18
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Post Pics of your Smokers!!
- Replies: 237
- Views: 199564
- Tue Nov 08, 2011 01:15
- Forum: Sausages
- Topic: [AUSL] Pork and Apple sausage
- Replies: 15
- Views: 10425
Bubba, Gus does that to me everytime, whenever he loads photo's and recipes on the forum, I am starting to get hunger pains. The same with his Csabai sausages, I just can't stop breaking bits off between meals. I definitely will blame Gus If I put on weight!!!!!!!!!!!!!!!! Gus, that plate of food lo...
- Tue Nov 08, 2011 01:01
- Forum: Recipes from around the world
- Topic: Sourdough cultures
- Replies: 31
- Views: 19396
Ross, I totally agree with you. In my household there is only the 2 of us and we don't consume a lot of bread, unless we have an influx grandkids. The little devils are always hungry. My biltong, sausage and smoked meat stocks always disappear then at an alarming rate. One thing though, whatever I m...
- Mon Nov 07, 2011 00:18
- Forum: Recipes from around the world
- Topic: Sourdough cultures
- Replies: 31
- Views: 19396
Hi Dick, Your advise makes a lot of sense to me, I do maintain the sourdough culture but only on a hit and miss basis. Is it better for me to refresh the culture every day, for how long to it takes to be able to get a very vigorous one going which I can use, without baking fishing sinkers. Thanks Ma...
- Fri Nov 04, 2011 02:12
- Forum: Recipes from around the world
- Topic: Sourdough cultures
- Replies: 31
- Views: 19396
Hi Dick, Man, I am jealous of you. Mr Experience!!!!!!!! I am a keen sour dough baker and still I have balls-ups every so often, like my risen bread being 1 1/4 inches high and heavy. It was only edible if I used my power buzzer. Any trade secrets you like to share? This old colgwog is never too old...
- Fri Oct 07, 2011 00:20
- Forum: Sausages
- Topic: Hungarian Csabaii
- Replies: 43
- Views: 38078
Hi Robert/ BriCan, Sometimes this slang is used not so affectionately, but really I don't give a sh--. I don't pander to anybody. As always I have said what I thought and if people don't like it, well uppppemmm!!!!!! Keep making these magnificent csabai snags. I am about ready to take them out of my...
- Thu Oct 06, 2011 00:40
- Forum: Sausages
- Topic: Hungarian Csabaii
- Replies: 43
- Views: 38078
Bubba, I noticed that you have the same taste buds like me. This wonderful recipe lends it self very well to an increase in plain and hot hungarian paprika or chilli powder. My first experiments made me stick to the earlier version of cutting the pork in small pieces and mixing it with the spices, s...