When I first saw my wife do this MANY years ago I was shocked . I tried it and now never eat watermelon without salt. I now search out that sweet salty thing whenever I can.sprinkling salt on cold watermelon
Search found 335 matches
- Sat May 12, 2012 13:43
- Forum: For beginners
- Topic: Tasting Food Using Your Nose
- Replies: 12
- Views: 6898
- Thu May 10, 2012 23:35
- Forum: Hyde Park
- Topic: Jason & Carolina In The News!
- Replies: 10
- Views: 5194
- Sat May 05, 2012 13:37
- Forum: Offal products
- Topic: [USA] Braunschweiger - Liver Sausage
- Replies: 39
- Views: 48707
- Tue Apr 24, 2012 01:26
- Forum: Recipes from around the world
- Topic: [USA] Fermented Beets
- Replies: 15
- Views: 10364
- Tue Apr 17, 2012 01:26
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 512111
- Sun Apr 15, 2012 14:19
- Forum: For beginners
- Topic: Different textures of cooked bacon - brined vs. dry cured.
- Replies: 31
- Views: 15986
- Thu Apr 05, 2012 20:45
- Forum: For beginners
- Topic: confused about how much water to add to rzeszowska kielbasa
- Replies: 5
- Views: 5399
- Mon Apr 02, 2012 12:34
- Forum: For beginners
- Topic: 1st timer needing some really simple directions and help
- Replies: 3
- Views: 3380
Welcome to the forum. Here are some ideas right from recipe side of the site: http://www.wedlinydomowe.com/sausage-recipes/liver-sausage-economy http://www.wedlinydomowe.com/sausage-recipes/liver-sausage-onions http://www.wedlinydomowe.com/sausage-recipes/liver-sausage-white And here is one from But...
- Fri Mar 30, 2012 19:48
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 125623
- Thu Mar 29, 2012 16:38
- Forum: Hyde Park
- Topic: percentages
- Replies: 14
- Views: 8811
- Fri Mar 23, 2012 12:20
- Forum: Smoked pork products
- Topic: [USA] My First Ham
- Replies: 23
- Views: 13138
I have made a 'combo' smoked and boiled ham before. Jim may be interested in that approach too if a smokey ham flavor is desired. I think somewhere Chickwagon has instructions. You will brine cure the ham, hang in preheated 130* smoker to dry and then apply heavy smoke for several hours. I will then...
- Tue Mar 13, 2012 12:42
- Forum: For beginners
- Topic: Confused about cold smoking
- Replies: 13
- Views: 22327
Welcome to the forum Kozulich. Personally I have yet to cold smoke, but based on my reading you are right on. Smoke, rest, smoke rest, smoke. I prefer a bit of a heavy smoke but to each his own. Cold smoking imparts a smoke flavor deeper into the meat via the smoke, rest cycles. As long as you have ...
- Mon Mar 12, 2012 15:19
- Forum: Hyde Park
- Topic: Muffelletta sandwich start to finish
- Replies: 13
- Views: 6522
- Mon Mar 05, 2012 00:04
- Forum: Hyde Park
- Topic: That time of year again
- Replies: 16
- Views: 36839
Hope this helps a bit. Photos from phone camera so hopefully they work well enough. There are two basic systems for collecting sap. The original and traditional system uses spiles and buckets. Buckets would be dumped into a single vessel usually in a wagon as the farmer drove around his sugarbush. T...