Search found 93 matches
- Thu Jul 28, 2011 17:08
- Forum: Hyde Park
- Topic: A little humour!!!
- Replies: 17
- Views: 10220
Thanks Ron did not work but found some info on the net which might solve the problem in future if we let the forum members know about it. Starting Feb 22, 2011 (?) ImageShack has been enforcing a new policy that requires Site Owners and those outside USA, Canada and the European Union to register to...
- Wed Jul 27, 2011 16:31
- Forum: Hyde Park
- Topic: Care To Share How You Got Your Handle?
- Replies: 114
- Views: 101569
- Wed Jul 27, 2011 16:27
- Forum: Hyde Park
- Topic: A little humour!!!
- Replies: 17
- Views: 10220
- Tue Jul 26, 2011 16:43
- Forum: Hyde Park
- Topic: A little humour!!!
- Replies: 17
- Views: 10220
The point all of you are missing is the customer is always right,right? When I enquired why a sausage that was always course ground and had a good bite to it is now emulsified and pulpy I was told that that is what the customers want??? No one has ever asked me or anyone that I know if that is how I...
- Sun Jul 24, 2011 14:58
- Forum: Venison and Other Game
- Topic: [Can] Moosestrami
- Replies: 10
- Views: 13904
Wow
Wow Big Guy some serious food porn you have there,agree with Chuck a winning recipe well done.
- Fri Jul 15, 2011 17:25
- Forum: Sausages
- Topic: [CAN] Bier Wurst
- Replies: 19
- Views: 23049
- Tue Jul 12, 2011 17:03
- Forum: For beginners
- Topic: coppa recipe question
- Replies: 9
- Views: 6803
- Tue Jul 12, 2011 16:59
- Forum: For beginners
- Topic: coppa recipe question
- Replies: 9
- Views: 6803
Hi Andre just a tip that may save you a lot of confusion. You will find that a lot of recipes for sausages or cold meats will refer to 1kg. or 2,2 lbs. What it boils down to is you would either multiply or devide the amount of spice by the amount of meat you have on hand.So you do not have to have e...
- Sun Jul 10, 2011 07:38
- Forum: Microbiology of meat and products
- Topic: But Grandpa Didn't Use Nitrates And Cultures...
- Replies: 20
- Views: 19716
Well said I think you have hit the nail on the head. I think if there is a serious catastrophe a lot of people would starve and freeze to death because they have no clue as to how to fend for themselves.What we are striving for is to preserve an art form which has been passed down for hundreds of ye...
- Tue Jun 28, 2011 19:47
- Forum: Hardware
- Topic: Meat Saws Vs. Cleavers
- Replies: 4
- Views: 4268
- Tue Jun 28, 2011 19:41
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 569965
Hi en welkom Stoney ek dink jy sal dit baie geniet hier, wil later gesels met jou oor Duitse wors wat julle Suidwesters maak "HI Stoney welcome, I think you will enjoy it here, would like to talk to you at a later stage about the sausages that the Germans in South West Africa make." Reply. " Hi nic...
- Sun Jun 26, 2011 17:03
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 183083
I read that some of you were having problems with controlling air flows, after talking to my son about cooling systems on PC's he told me about a product similar to the on on this site. http://www.dealextreme.com/p/3-fan-cooling-fan-variable-speed-controller-for-pc-13987 Not sure if it is of use to ...
- Fri Jun 24, 2011 16:48
- Forum: Hyde Park
- Topic: Calander and Kilbassa
- Replies: 7
- Views: 5265
- Wed Jun 22, 2011 17:13
- Forum: For beginners
- Topic: Chicken & his fat /skin
- Replies: 17
- Views: 14135
Hi Spud, Be careful when you buy chicken sometimes they pump the chicken with all kinds of garbage, have a look on the skin you may notice a row of puncture marks if they have pumped it.This might be the water problem you are having.I have made various chicken sausages and used the skin but I do not...
- Tue Jun 21, 2011 16:27
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 569965