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Talk about anything here as long as it is not against the rules.
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How to Post Pictures
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Bob K » Fri Dec 14, 2018 15:48
The site does not host images so you will first have to upload your photo to a third party Photo site. You then can include the link to your Photo directly in the text of your post.
A free and easy sites to use - IMGUR
How to use:
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Last post by Bob K
Fri Dec 14, 2018 15:48
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Images - Photobucket - Fix
Replies: 6
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Bob K » Mon Jul 17, 2017 12:03
First post
There is now a fix to view photos for Chrome and Firefox:
Most of the images posted using photobucket will no longer be displayed.
It really sucks as many on here used Photobucket, and many helpful and informative pics will no longer be displayed.
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I suspect this will backfire spectacularly for them as a business model. $100 a year to share photos on a site is batshit crazy.
The thing is, $100 would be crazy, but you still can't 3rd party share with that plan. You have to upgrade to the $399.99/yr package to get 3rd party sharing. Now THAT...
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Last post by Bumper
Tue Jul 18, 2017 00:26
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WD Daily Chat - Talk about anything You Like
Replies: 1288
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Trosky » Fri May 14, 2010 13:03
First post
CHAT - CHAT - CHAT!
Do you have something to say, but you don't want to start an entire forum topic? Post it here. Tell everyone what's on your mind. Let it all hang out! All we ask is that you don't break the rules of the forum. If you have something to say but you don't wish to open an entire...
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That's perfect eating size Chris!
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Last post by fatboyz
Fri Jan 21, 2022 02:32
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Hi New Guys - Introduce Yourself
Replies: 1321
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Chuckwagon » Thu Apr 29, 2010 05:21
First post
Hi New Members !
Welcome to the English-speaking forum of the Polish website Wedliny Domowe (Homemade Sausage Making). We`re a little more relaxed on this forum and it just doesn`t matter if members are ol` time professionals or brand-new beginners. We`re just all good friends trying to promote...
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Nice, with your expert information things are starting to make a lot of sense and I start to understand the whole process much better. Thank you so much for all the time you have taken to answer my questions. My Kefir batch still seems to do ok and in a couple of weeks they should be ready.
Thanks...
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Last post by Hojdiinnz
Mon Nov 15, 2021 20:41
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Strange message when visiting the forum
Replies: 8
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markjass » Fri Jul 27, 2012 08:31
First post
Sometimes when I log in I get the message:
Your account exceed maximum amount of unread posts: 1000 Information about unread posts was removed, without posts writen through last: 3 days.
Removed unread posts: 719
You may read posts or mar all as read.
You can use search to find posts writen...
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Too funny!!! :mrgreen:
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Last post by two_MN_kids
Thu Aug 23, 2012 02:48
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In Montreal
Replies: 4
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laripu » Wed Aug 15, 2012 03:28
First post
I'm going to be in Montreal for a little while on business. Montreal is home to a variety of Romanian pastrami, known as smoked meat in Canada.
I'll be having some soon. :grin:
If you've never heard of it, imagine pastrami, but spicier, with more like a pickling-spice rub.
From what I...
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The smoked meat at Smoke Meat Pete was great, as good as the best I've had. The weird thing about this place is that it's a total dive... and because the owner loves blues, there are live bands every day.
The James Green Band, pictured below, played 45 minutes, and they were credible and...
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Last post by laripu
Thu Aug 16, 2012 03:48
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Cylincrical calculations
Replies: 10
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laripu » Fri Aug 10, 2012 22:12
First post
What I'm looking for here is someone to tell me if I've made bad assumptions or I misunderstand something.
Given a cylindrical volume (like the hopper of a vertical sausage stuffer) that holds a certain amount of meat, you can work out the volume. With that volume and the diameter of the casings,...
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For what it's worth, this casing length calculator was posted on another site and can be downloaded here:
It uses metric measurements.
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Last post by IdaKraut
Sun Aug 12, 2012 01:38
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How do you protect your reputation?
Replies: 13
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JerBear » Wed Jun 13, 2012 05:56
First post
Hopefully the title of the posting got your attention as I'd really like to hear as many opinions as possible. I'll try to make this story as short as possible.
A couple weeks ago I was grilling at my house and my mom brought over some fresh andouille from a local butchershop that is well regarded...
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To those who send folks home with written instructions, what are they? Especially the instructions for grilled sausages. Lets compare notes.
Most of the folks I give my sausage to have a webber kettle, as do I. I tell them to fire up the coals on one half of the grill, when coals are red hot...
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Last post by sawhorseray
Fri Aug 10, 2012 20:20
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Other hobbies - Home Brewing
Replies: 16
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laripu » Mon Aug 06, 2012 17:28
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My main hobby is homebrewing,and I've been doing that for 22 years. I occasionally make mead, wine, and fruit wines. (I'd love to try distilling, but since it's illegal and I don't want the IRS to seize my house, I won't.)
I'm also in the process of learning how to ferment vegetables. I haven't...
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For me, it is a habit: one drink per night. Sometimes none if I don't feel like it. Very rarely on the weekend, I have one in the afternoon, then another with my evening meal.
Sausages, a beer, crusty bread and something vegetable is among my favorite meals.
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Last post by laripu
Fri Aug 10, 2012 13:25
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Product reccomendation
Replies: 3
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laripu » Tue Aug 07, 2012 03:36
First post
A few years back I bought all three sets of Raichlen skewers ( six 3/8, four 5/8, and two 7/8 inch).
They're perfect. Meat stays where you put it. The stainless steel is heavy, should last forever.
You could kill someone with the widest ones. ;)
I got a good price through Amazon, and because I...
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On the skewers: tomato, onion, chicken, elephant garlic. It was good. :)
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Last post by laripu
Wed Aug 08, 2012 21:09
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snacks and appitizers
Replies: 2
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ssorllih » Mon Aug 06, 2012 12:55
First post
Yesterday I got a package of breakfast sausage from the freezer and the day got complicated so we didn't eat brunch and I had a package of sausage thawed and begging to be used. It was about 12 ounces of loose mince and I mixed it with two cups of flour,a tablespoon of baking powder, a teaspoon of...
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The results were horrid - the wedding that is. The sausage balls were spectacular.
:mrgreen: :mrgreen: :mrgreen:
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Last post by JerBear
Mon Aug 06, 2012 16:29
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Sodium Erythorbate, Not just for sausages
Replies: 1
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two_MN_kids » Sat Aug 04, 2012 22:00
First post
Jean and I were preparing peaches for canning this morning. She informs me that we are almost out of an anti-oxidant called Fruit Fresh . I ask if I should run to the store and get some as we don`t want brown fresh fruit. She tells me we have some in our sausage making supply cabinet. Now, this...
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J
She retrieves a bag of Sodium Erythorbate, also marked ascorbic
Surely not, for it is not ascorbate. It is also called sodium isoascorbate, though, as it is an isomer of ascorbate.
In association with suitable food acids Sodium Erythorbate can delay the oxidation of fruits , vegetables,...
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Last post by Darthfrog
Sat Aug 04, 2012 23:32
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Hey, Granddad..?? How hot was it, back in the summer of '12?
Replies: 16
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el Ducko » Sat Jul 28, 2012 04:44
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Hey, Granddad..?? How hot was it, way back in the summer of `12? :?:
Well, Son, it was so hot that :arrow: ______
:!:
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...it was SO hot that the Olympic freestyle fresh sausage stuffing event had to be held in a refrigerated... Oh! Hello, Bubbie. What's that? Ya sez if ya hear another joke about it being so hot that cows are giving evaporated milk, you'll scream? ....what's that? ...powdered milk, too? And what...
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Last post by el Ducko
Thu Aug 02, 2012 02:02
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Introducing myself to the forum
Replies: 3
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laripu » Tue Jul 31, 2012 23:16
First post
This is my first post to this forum. The web page and the forum look like a treasure trove of information (and chock-full of nice people).
I'm a newbie sausage maker, with only four 5-lb batches made. All the recipes were variants of ones I found on the main web-site. From what I can see, I'll...
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Thanks for the welcomes. :smile:
I'm sure I'll have questions... and I'm not afraid of looking stupid by asking.
Maybe in time I'll have something to contribute too.
(Actually, if you want to know about homebrew, I can contribute... but that's an entirely different forum.)
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Last post by laripu
Wed Aug 01, 2012 01:40
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Busy, HOT Summer
Replies: 8
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two_MN_kids » Sat Jul 28, 2012 22:30
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I haven`t posted in awhile, but I have been busy making sausages (for a family reunion). So far I have made 15# of Tom`s Venison sausage, 10# of CW`s Tarragon Chicken sausage, 10# of Big Guy`s Chicken w/spinach and feta, and 20# of Butcher Packer Bier Bratwurst.
Also, I have 14# of Butt Bacon...
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First, an update on the bacon. The open bag has been replace and as much brine as could be, has been returned to new bag. All bags are sticky with sugar/honey, but seem to be staying sealed. :oops:
Although I come from a large family, the reunion is on the small side with 35-40 people coming....
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Last post by two_MN_kids
Mon Jul 30, 2012 16:16
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Buddy had a busy day
Replies: 5
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Big Guy » Fri Jul 27, 2012 21:38
First post
First he helped get a couple of chickens and a few pork hocks in the smoker
Next he had to wash down some trees
General Guard duty
Break time
Then He helped harvest some garlic
Size comparison
Buddy says lets eat those chickens
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Kevin - I live in Sunny Northern Cal too and I get hocks in San Jose's Little Saigon. If there are any Asian butchers near you, try 'em out. Mexican carnicerias too.
Jeff
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Last post by Cabonaia
Sat Jul 28, 2012 01:32
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I pulled a few Garlic bulbs
Replies: 5
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Big Guy » Wed Jul 18, 2012 00:08
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I did a test pull of 3 bulbs to see if they are ready to harvest.
They are almost ready , just 597 yet to pull.
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they are Nuclear grade
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Last post by Big Guy
Wed Jul 18, 2012 12:26
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New Sausage / Cooks Clothing Line
Replies: 2
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JerBear » Tue Jul 17, 2012 21:39
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Hey guys and gals,
I just recently learned about this new company that's looking for funding through Kickstarter. I have no financial associations with them, I just like their clothing and want to see another bacon-centric business succeed. I backed them and thought I'd spread the word.......
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Yes folks, in case you were wondering that is me on the left...
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Last post by JerBear
Wed Jul 18, 2012 04:36
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Life Stinks
Replies: 16
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Swallow » Fri Jun 22, 2012 12:50
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I mean life really stinks. Last night the little woman gets woke up around two am to let the dogs out for a pee or at least that is what she thought they wanted. It wasn't. They headed for the smoke house yarping and snarling as only Dobermans can. Someone and I ain't saying who had left the door...
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I can attest to the baking soda, peroxide, and dish detergent working fantastically to getting the smell off the dog's fur as well. The trick is to make a paste and apply it to the dog as quickly as possible, BEFORE you get the fur wet. So don't presoak the dog. Let it sit for a few minutes and...
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Last post by tooth
Thu Jul 12, 2012 22:12
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Finding Your Favorite Recipes - Index and Reference Links
Replies: 7
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Chuckwagon » Mon Jul 09, 2012 10:05
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Hi Everyone,
I hope you are finding your favorite recipes on this site. Please don`t overlook our Members Recipe Index at this link: Have you seen it lately? There are a couple of hundred recipes there!
And of course, there are the recipes of our favorite Polish Floridian... uh.. Floridite......
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The Duck wrote:
maybe you could resurrect this post every few months, so new forum members will be aware.
You are very welcome Duckster! I really wasn't lookin' for an attaboy ... just bringing these lists to the notice of new folks. The MRI is getting to be a great place to find recipes. I just...
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Last post by Chuckwagon
Wed Jul 11, 2012 08:55
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Supper in Lac La Biche, Alberta Canada
Replies: 2
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unclebuck » Tue Jul 10, 2012 01:04
First post
Unclebuck's smoked centerloin pork chops 3/4 in. thick, new red potatoes done in a shot of EVOO, on the grill, steamed baby turnip tops, and a swack of well iced Molson Canadian. The war department is usually the resident chef, but I took it upon myself to do the dirty work this time though. She is...
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Invite, invite, invite! :-)
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Last post by Darthfrog
Tue Jul 10, 2012 17:57
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"Angry Bird" Hot Dogs
Replies: 7
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el Ducko » Fri Jul 06, 2012 04:04
First post
Angry Birds Hot Dog Recipe
First item: check Chuckwagon's recipe for Hobble Creek Hot Dogs at . The following is a modification of his all-beef recipe.
2nd: Substitute pork for beef.
3rd: For the pepper, substitute whole peppercorns from one of them overpriced fancy multi-colored peppercorn...
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Hmmmmmm......
Hadn't thought of that- - Himalayan pink salt versus cure #1 pink salt. My wife has a big crystal of the Himalayan stuff in our living where, lighted, it gives off a pleasant new-age glow and corrodes everything in sight. Then again, there's cure #1 which is mostly salt, dyed pink so...
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Last post by el Ducko
Sun Jul 08, 2012 15:48
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Happy Canada day
Replies: 8
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Big Guy » Sun Jul 01, 2012 13:17
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Today is our independance day, to celebrate I'm doing a couple of racks of ribs, a batch of cowboy caviar and some corn on the cob. I even harvested some BLL from my tree for the libations and will also do a batch of sangria. :D
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Well I spent Canada day weeding the garden, now if we could just get rid of the political weeds in Ottawa we'd be good to go.
Yup nothin like a six pack and a hoe to celebrate Canada day.
Swallow
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Last post by Swallow
Mon Jul 02, 2012 06:03
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Quality Meat Purveyors (Austin, TX)
Replies: 5
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BenjaminTaylor » Fri Jun 29, 2012 23:47
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A friend of mine is looking at starting a sausage biz in Austin, TX. Does anyone know of some quality meat suppliers/purveyors who he should look at?
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Those guys use a few different breeds so you are sure to find some good sources by calling them up and asking who they are using.
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Last post by story28
Sat Jun 30, 2012 14:27
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This is why we "cure" meat.
Replies: 1
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Chuckwagon » Fri Jun 22, 2012 12:34
First post
This is why we cure meat.
Here is a short video clip called the Micro Empire of some of the microorganisms we sausagemakers battle with nitrates and nitrites. Brilliant photography with a powerful Cannon camera. These microorganisms are so small, millions swim in a single drop of water!
Click...
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I have seen them with my old Spencer but never been able to photograph them.
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Last post by ssorllih
Fri Jun 22, 2012 14:17
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Uncomfortable Video
Replies: 9
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JerBear » Wed Jun 20, 2012 19:16
First post
I'm going to San Diego's first annual SausageFest where 13 locals chefs compete to see who has the best sausage. Then I watched this promo video done on the local news station and got really uncomfortable:
SausageFest Promo on SanDiego 6
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Interesting write up Jer. Thanks. I'm glad you had a good time and it sounds like others did as well. Hoistin' a stein with Viking horns on yer' ol' noggin, really paints a picture of the whole thing. I'll bet you made some new good friends too. Next year, be sure to enter and win! Heck, there are...
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Last post by Chuckwagon
Fri Jun 22, 2012 05:01
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Breakfast on the water
Replies: 4
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ssorllih » Mon Jun 18, 2012 20:37
First post
On Thursday last week Nancy and I decided to untie the boat and go for a little sail. Twenty miles down the bay we dropped anchor. For breakfast the next morning we had sausage patties and fried eggs toast and jelly. On Saturday morning we did that again and sailed back home. There is something...
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The island was created by the corp of engineers when they dredged the channel. This is the other end of the same island.
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Last post by ssorllih
Wed Jun 20, 2012 03:24
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Trip to New Orleans "Cochon & Butcher"
Replies: 5
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jbk101 » Fri Jun 08, 2012 00:55
First post
Hello all,
Just got back from New Orleans, LA. USA vacation and wanted to share some pictures of my visit to the Cochon and Butcher Restaurant and Sausage Shop.
They were very accommodating and let us taste a lot of different sausages that they make. I was impressed with the Polish Style Kielbasa...
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Those memories will stay with for many years. Glad that you had a grand time.
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Last post by ssorllih
Fri Jun 08, 2012 14:37
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Fermented Bred and Butter pickles
Replies: 6
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DLFL » Wed Jun 06, 2012 20:29
First post
My 1st batch fermented Bread & Butter Pickles,
I had to try bread and butter pickles after it was brought up in Fermented Pickles post.
I left out red pepper by choice and that was a mistake. I added it to the finished pickles. Quick and easy but pretty darn good!
Brine
1/2 gallon 3% saltwater...
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Keymaster , Would you email me a copy of the recipe?
I PM'D you the recipes Dick.
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Last post by Keymaster
Fri Jun 08, 2012 00:12
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A few photos of a future sausage maker
Replies: 5
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Big Guy » Sun Jun 03, 2012 16:51
First post
and finally a little smile
Last post
Hey Big Guy,
I can't decide which photo I like best. That is one good-lookin' kid! I think I like Mason the best in photo #4. He just looks like he wouldn't take any crap off anyone! :lol:
Can I give you some western saddlebum's advice? Spoil him! Spoil him every chance you get!
Best Wishes,...
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Last post by Chuckwagon
Mon Jun 04, 2012 08:16
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Polish Version of this site
Replies: 5
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BenjaminTaylor » Wed May 30, 2012 06:27
First post
I recently found out that if you type the URL in google translate that it will translate entire webpages. I posted a few times on the forum. Anyone else go to the Polish site and post?
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I check the Polish site regularly since I can communicate reasonably well in Polish. I posted there a handful of times. Lots of good information there from experienced home meat preparers. I have tried the translation utility and while you can usually get the gist of the text, the translation is...
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Last post by redzed
Thu May 31, 2012 05:45
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When to apply smoke
Replies: 13
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grasshopper » Mon May 28, 2012 03:21
First post
Just getting started.! Just got my MES 40 inch smoker last Friday. So far I did a chuck roast, spar ribs and baby back ribs today. really don't see that smoke ring that I see in other pictures. They really tasted great but that may have been the rub. I used the 3-2-1 method. Two smokers told me...
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Grasshopper, you are very welcome sir! Hope they help you each time you make sausage. :wink:
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Last post by Chuckwagon
Tue May 29, 2012 22:23
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Sausage Pilgrimage
Replies: 6
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BenjaminTaylor » Sun May 27, 2012 23:46
First post
Where does one have to go if they embark on a Sausage Pilgrimage?
Country, city, storefront, market, factory, person to meet any suggestions.
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Cochon Butcher is one that is diffidently on the list! They have a restaurant that is associated with it and are on the top of our list. Vaucresson Sausage Company is another one that I'm interested in (Not sure what shape it's in web site stated that they are in limited production since Catrina...
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Last post by jbk101
Tue May 29, 2012 00:26
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Last post by Chuckwagon
Sat May 26, 2012 03:47
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Question about Coppa
Replies: 20
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Devo » Thu May 17, 2012 22:58
First post
The Copa recipe in Ruhlman, Michael; Polcyn, Brian (2011-09-15). Charcuterie: The Craft of Salting, Smoking, and Curing has it either sweet or spicy. Now if I want to make the spicy do I just add the two together? Or is it two separate recipes?
Spicy:
Hot paprika, preferably Hungarian to coat the...
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really? could we ? huh huh huh?
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Last post by ssorllih
Thu May 24, 2012 04:53
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A question
Replies: 6
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DLFL » Wed May 16, 2012 02:06
First post
I just cooked some boston butt bacon that was cured and smoked. It is the best tasting one yet. But as it is cooking there is a cream colored substance that comes out of the meat. Any ideas about this. I did not take a photo.
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ssorllih , The bacon was left uncovered.
Baconologist , That is what it looked like for sure.
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Last post by DLFL
Fri May 18, 2012 13:34
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Solar baking
Replies: 2
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DLFL » Thu May 17, 2012 11:21
First post
One of my friends bakes using this contraption.
Last post
Very interesting, what temperature does it reach inside?
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Last post by Bubba
Fri May 18, 2012 10:35
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Zinc in galvanized metal a safety issue?
Replies: 8
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ssorllih » Sun Feb 26, 2012 05:46
First post
All that you need for a smoker except the caedboard box.
Last post
Here is a method that we have used to keep the meat from slipping on the spits.I do not believe that the temperature gets high enough to break down the coating on the chicken wire. I have never been able to keep the meat from slipping by just tying. Any suggestions? I will be having a party for my...
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Last post by partycook
Thu May 17, 2012 14:18
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Simple brine for wild turkey?
Replies: 20
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tooth » Sat Apr 28, 2012 15:38
First post
Hey guys, been awhile since my last post. Haven't made much sausage lately, but I did bag my first wild turkey yesterday!
I've got him cleaned up whole and chilling (literally!) in the fridge. I'm looking for a simple brine I can use because I want to hot smoke this sucker! I've seen CW's smoke &...
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Hmmmm... didn't Alfred Hitchcock's The Birds take place in Bodega Bay, CALIFORNIA :shock:
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Last post by Chuckwagon
Wed May 16, 2012 00:55
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Jason & Carolina In The News!
Replies: 10
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Chuckwagon » Thu May 10, 2012 02:53
First post
Hallellujah and Yee Haw! Our buddy Jason Story (Story28) and fiance' Carolina Gomez have some terrific photos and information posted in the Washington Post! I've spoken with Jason and Carolina at length a few times and their business is off to a terrific start in D.C. These are two of the sweetest...
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I got to meet Jason f2f not too long after the Post was there for their interview. He gave me a nice tour of the shop. I bring a friend or two, and stop in when I'm up there and make sure to get a little extra of what's available to share. Folks are hooked from Silver Spring to Herndon to Richmond,...
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Last post by vagreys
Fri May 11, 2012 07:37
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Last post by JerBear
Thu May 10, 2012 01:57
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Country Martini
Replies: 3
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DLFL » Wed May 09, 2012 14:40
First post
Country Martini
Into Old fashion glass put:
Ice
Jigger of Gin
Splash of Fermented sauerkraut juice
Stir and drink
Sophisticated Country Martini
Into shaker put:
Ice
Jigger of Gin
Splash of Fermented sauerkraut juice
Strain into martini glass
garnish with piece of julienne cabbage heart
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I love a GOOD dry, gin martini-and the Country Martini looks like just the thing!
I've had some 'interesting versions'- martini with anchovy-stuffed olives (which forms a slight fishy oil slick on the surface); Frog Ball martini- float a couple of pickled brussell sprouts in your gin & vermouth,...
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Last post by NorCal Kid
Wed May 09, 2012 19:19
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If you are ever in Chicago....
Replies: 4
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Dumoine » Fri Apr 13, 2012 09:30
First post
If you are ever in Chicago, stop in Kurowski's Sausage Shop. This Polish market has an enormous selection of homemade sausages, ham, bacons, head cheese and luncheon meats. Hanging behind the delicatessen counter are several varieties of kielbasa. Kielbasa Zywiecka, Bigosowa, Rzeszowska, Mysliwska,...
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Bubba, i hope you enjoy going there as much as I do. Most of their sausages hang behind the deli counter at room temperature, so you know they take to extra steps to produce them as they did in Poland before refrigeration was wide spread. There is also a good Polish restaurant on the same side of...
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Last post by Dumoine
Tue May 08, 2012 04:31
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Insect screens on smokehouses
Replies: 6
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ssorllih » Fri Apr 27, 2012 21:41
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I set a couple of pieces out to dry and in a few minutes the blowflies smelled meat and arrived in force. I counter attacked with a purpose made fly killing club and then laid down smoke. The smoke was much more effective than the flyswatter.
The meat is just going to have to do the best it can...
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Joe walker was a pretty smart feller so he thought. Going cemetary to cemetary putting up headstones with his name on them so the sherriffs would stop looking for him. To bad that didn't work out for him to well....
Nice story chuckwagon :mrgreen:
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Last post by Keymaster
Sun Apr 29, 2012 00:15
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We can be forum members but not without a computer
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ssorllih » Fri Mar 09, 2012 03:10
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I don't know as much about computers as I do about sausage making which is close to nothing. Lately my computer has been slowly grinding to a halt. So I started to investigate the possible cause(s). The first concern was the chance of a virus but in those cases the death comes quickly and this was...
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Thanks Bob.
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Last post by ssorllih
Sat Apr 28, 2012 18:21
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Do we tend to experiment or do we make what we eat?
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ssorllih » Wed Apr 11, 2012 02:27
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I joined this forum because it was a source for knowledge about how the make from raw meat the smoked and cured and ground, seasoned meat that I had been buying. Since then I have tried several sausage mixes and have cured and smoked several shoulder butts in small pieces. But I find that I am...
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I eat everything I make, but I don't make everything I eat. Being allergic to beef and bovine dairy proteins, I tend to buy primal or sub-primal cuts or pork, lamb and goat, and receive venison, and raw/pasteurized whole goat milk. I cut/grind my own meat, most of the time, and make my own dairy...
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Last post by vagreys
Thu Apr 12, 2012 03:33
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DaveZak's Hot Italian Sausage Is A Winner! (again)
Replies: 1
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Chuckwagon » Fri Apr 06, 2012 04:48
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Last June or July, our own DaveZac posted a knockout recipe for Hot Italian Sausage that is just worth gold plating. DaveZac won the recipe of the month contest for that month with his Hickory Hill Hot Italian .
This week I found the recipe in the MRI and made a batch. I'd just about forgotten...
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CW you convinced me so I tried it. I did make it mild but it is very good.
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Last post by DLFL
Sun Apr 08, 2012 22:50
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Finding cook ware in European markets
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ssorllih » Tue Apr 03, 2012 02:39
On another forum there is a member looking to purchace a pressure canner in Denmark. She is loath to import it because of shipping and import duties. Do any of our European members know of makers and sellers of quality pressure canners available to someone in Denmark?
Thank you.
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Last post by ssorllih
Tue Apr 03, 2012 02:39
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Kakabeka Falls spring of 2012
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Devo » Sat Mar 31, 2012 13:09
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After the wet snow the power went out, guess a tree fell on the hydro wires and knocked out the power. So with no internet I went for a walk down to the falls and watched the water rushing over the falls. Very relaxing.
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Incredibly gorgeous! Do you know what that does to a Robber's Roost desert guy? :roll:
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Last post by Chuckwagon
Sat Mar 31, 2012 20:41
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percentages
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revid » Thu Mar 29, 2012 15:27
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Iam trying to get my moose/pork ratio right but can't figure it out.I want 70% moose/30% pork.7lb/3lb is easy but what if I want 1o lbs moose/?pork.anyone??
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Pearson's Square is an easy way to calculate ratios. Farmers use it to blend grains of different protein content to achieve a certain protein content in feed. I use it to achieve a certain fat content blend of two meats, or a target alcohol content by volume of different alcohols and/or water when...
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Last post by vagreys
Sat Mar 31, 2012 07:40
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I am lost
Replies: 18
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DLFL » Mon Mar 26, 2012 21:57
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This is a image of 491 of HP of Q M and S. Are these amounts right?
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Sodium nitrite reacts spontaneously with water in the meat to produce sodium oxide, nitric oxide, a little dinitrogen monoxide (laughing gas), and a little free nitrogen and oxygen.
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Last post by vagreys
Thu Mar 29, 2012 19:43
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easy stainless steel cleaner
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crustyo44 » Mon Mar 26, 2012 21:27
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Hi Members,
I was told by a friend of mine that there was a stainless steel cleaner based on citric acid for easy stainless cleaning. Something like a wipe-on and wash off method.
I am nearly finished with my bread prover to smoker conversion but the unit has a lot of brown stains both in and...
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There is a product that is called BAR KEEPERS FRIEND which is designed for cleaning stainless steel cookware and counter tops. Its a powder that you apply to a sponge and get wet and does a great job of cleaning stains on stainless. I use it on my stainless pans and our kitchen sink and it is not...
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Last post by jbk101
Tue Mar 27, 2012 12:04
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Sometimes bargains just happen
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ssorllih » Fri Mar 23, 2012 18:57
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I had to go to the dentist today.(don't ask). On the way home I stopped at Safeway to fill a prescription. In the meat case was two packs of fresh butts for .69 per pound. I bought all five packages.
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Swallow, that one really quacked me up....... :lol:
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Last post by NorCal Kid
Mon Mar 26, 2012 16:43
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The Duck Needs A "Goose"!
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el Ducko » Wed Mar 21, 2012 19:51
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Hi, Chuck.E.Wagon. I'm baaaaaack! (Quaaaack!) ...been off-planet for a bit. WooHoo! WooHoo!
Having been an ol' southern boy before I ran away to Texas, and having had one too many grit and collard green during my ill-spent youth, I've always avoided things like chitt'lin's. Is it true, then, that...
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Thanks, Tom. ...very helpful.
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Last post by el Ducko
Sun Mar 25, 2012 03:10
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