Not really. I suppose if you added more fat it would be easier to spread. It does have a soft texture but it's not really spreadable.ursula wrote:Does it spread easily?
Ursula
Search found 264 matches
- Thu Aug 08, 2013 15:56
- Forum: Offal products
- Topic: All Beef Smoked Liverwurst
- Replies: 10
- Views: 27562
- Wed Aug 07, 2013 01:32
- Forum: Offal products
- Topic: All Beef Smoked Liverwurst
- Replies: 10
- Views: 27562
- Tue Aug 06, 2013 15:42
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 265810
Bob, Wow, thanks so much for going to all the trouble to list the weights of ingredients. I will most definitely make these once the weather cools off a bit. I suspect the great hard rolls were produced in ovens that had steam injectors, which is very difficult for the home cook to duplicate. I've t...
- Tue Aug 06, 2013 15:34
- Forum: Recipes from around the world
- Topic: Dill Pickles
- Replies: 16
- Views: 21774
- Mon Aug 05, 2013 20:24
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 265810
- Mon Aug 05, 2013 20:21
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 265810
- Mon Aug 05, 2013 20:15
- Forum: Recipes from around the world
- Topic: Dill Pickles
- Replies: 16
- Views: 21774
Gulyás, Your finished pickles look great. So it only took 5 days total to produce these? When you say you added toasted bread with yeast, did you add yeast or did you mean you used bread made with yeast that was toasted? I would like to try your recipe but want to check with you before proceeding. A...
- Tue Jul 30, 2013 15:40
- Forum: Books&Videos of meat processing
- Topic: "Home Canning Meat, Poultry, Fish and Vegetables"
- Replies: 2
- Views: 6764
CW,
Thanks for the heads up. I just ordered a copy from Amazon: http://www.amazon.com/Home-Canning-Meat ... roduct_top
Thanks for the heads up. I just ordered a copy from Amazon: http://www.amazon.com/Home-Canning-Meat ... roduct_top
- Tue Jul 23, 2013 17:44
- Forum: Hyde Park
- Topic: Need Some Help
- Replies: 7
- Views: 4069
- Tue Jul 23, 2013 15:32
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 265810
- Thu Jul 18, 2013 15:39
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 265810
Ray, If I recall, the burger press you have has an adjustable thickness. The one I use (I posted a link so you can see what it looks like) is the kind that just squishes the dough down. I would say if you set your thickness to about 1/2" you should be good. If the dough is not evenly spread out to y...
- Thu Jul 18, 2013 15:31
- Forum: Hyde Park
- Topic: Grinding Plate Size
- Replies: 3
- Views: 2962
- Thu Jul 18, 2013 15:25
- Forum: Sausages
- Topic: [USA] Old Fashioned Wieners
- Replies: 28
- Views: 29584
- Wed Jul 17, 2013 17:24
- Forum: Sausages
- Topic: [USA] Old Fashioned Wieners
- Replies: 28
- Views: 29584
Ross, I truly did not use an existing recipe. I've been experimenting with hot dog recipes for some 20 years. Did I get inspired by other recipes? Sure. Marianski has a good recipe but it was very bland. Rytek also has a recipe but again I was not impressed. Therefore, I cannot quote the origin and ...
- Wed Jul 17, 2013 17:04
- Forum: Sausages
- Topic: [USA] Old Fashioned Wieners
- Replies: 28
- Views: 29584
Redzed, Just an addendum: I did not plagiarize someone else's recipe. This is my own. I realize there are lots of wiener recipes out there that use some or all of the ingredients I listed but none that have the percentages or other ingredients I used. Is it "original old fashioned", obviously not. T...