WD Daily Chat - Talk about anything You Like
On Saturday I worked in garden doing some pruning and pulling weeds. Then yesterday we got around 4 inches of snow and the temp dropped to below zero. We also had a white Christmas this year, so it's been a cold winter. Last week we got back from a two week tour in India. After seeing how life is over there, I don't care about the weather, just happy that I am living here.
O my, I used to do a lot of traveling, but never that far. Wow, it sounds very interesting and cool.a two week tour in India
But from the sounds of it, your glad to be home.
It is a crazy winter, weather wise this year even down here in the north eastern US.
One day it's 20*f.. the next it's 37*f... then down to 27^f and back up to 50^f
Today was spring at 65*f and tomorrow may hit 70^f.
But back down to the 30's the next.
10 reasons why you should be cooking with lard:
http://www.huffingtonpost.ca/entry/cook ... _n_5212804
http://www.huffingtonpost.ca/entry/cook ... _n_5212804
Interesting article how the world around us changing.
https://www.bnn.ca/online-butchers-cate ... -1.1024200
https://www.bnn.ca/online-butchers-cate ... -1.1024200
Sausagemaker dry cabinet winner
I never got who the above was. Here's the reply I received from them re the above topic.
Hello,
The winner was selected, Bill M. from NY.
Keep an eye out for more contests, and good luck!
Best Regards,
Eric Godlove
Digital Marketing Manager
THE SAUSAGE MAKER INC.
1500 Clinton St. Bldg.123, Buffalo, NY 14206
P : 716.824.5814 x515
E : egodlove@sausagemaker.com
Hello,
The winner was selected, Bill M. from NY.
Keep an eye out for more contests, and good luck!
Best Regards,
Eric Godlove
Digital Marketing Manager
THE SAUSAGE MAKER INC.
1500 Clinton St. Bldg.123, Buffalo, NY 14206
P : 716.824.5814 x515
E : egodlove@sausagemaker.com
Those codes are good to know, but they don't up my game and/or push me into ordering, just to save a buck or two.
I just go wit the flow, when I need something, I order it.
If it's a big order, I may wait and hunt around, but for the most part, I just order what I need.
I feel those extras and/or bonus coupons are just pushing you and I don't fall for that.
I just go wit the flow, when I need something, I order it.
If it's a big order, I may wait and hunt around, but for the most part, I just order what I need.
I feel those extras and/or bonus coupons are just pushing you and I don't fall for that.
I feel the garlic is still as I do the same thing with my garlic, blender, then jar it and store it in refrigerator for use.
I wouldn't use it for making any dry cured sausages though, I feel it will hinder the fermentation and drying processes.
Good luck with the Lonzino, I have one that has just finished drying in the Umai bag, took 4 months.
I wouldn't use it for making any dry cured sausages though, I feel it will hinder the fermentation and drying processes.
Good luck with the Lonzino, I have one that has just finished drying in the Umai bag, took 4 months.
You definitely don't want add oil, it will inhibit drying, most of the time I use dry chopped. The flavor is almost stronger than fresh, and hard to beat the convenience.
https://www.myspicesage.com/garlic-minc ... p-128.html
https://www.myspicesage.com/garlic-minc ... p-128.html