Chuckwagon wrote:Wow! Duck just might be a perfect example of someone born in a house with lead paint!
Hey Duckster, did your waitress short you one taco on your combo plate?

To quote my hero, Daffy... "WooHoo! WooHoo! WooHoo! Hey! Wait a minute!"
Yoikes, and awaaaaay! (Splat)

...the ingredient list... Jan, I ran a spreadsheet on it to check weights. The Northwoods Fire list works out to about 23.5% salt if you include the atomic weight of chloride ion with the 74 mg of sodium per serving. Assuming you have everything else at 0.1 grams (.8 gram/serving), except the chipo...

Any idea what is the make-up of it. Best Regards, Jan. My Northwoods Fire jar says "coarse flake salt, chipotle pepper, Hungarian paprika, Tellicherry black pepper, garlic, rosemary, thyme, and cayenne." ...also sez "...has the same great flavor as the regular Northwoods Seasoning, but with the add...

Size of a CD jewel case, accurate & portable. My sons call it my 'drug dealer' scale. :mrgreen: http://www.americanweigh.com/product_info.php?cPath=24&products_id=522&osCsid=2a0lc3ffuentcdnsqnoejbl156 With a recommendation like your sons', are you sure your handle isn't "Narc Alkyd"? :wink: :roll: ...

I've three scales I use each time I begin a batch of sausage: large scale up to 40lbs (a standard non-digital butchers scale; and two digital scales (1 measures down to 1 gram; the other to .1 I'd feel 'nekid & vulnerable without 'em! :mrgreen: - Kevin Dear Nekkid: What brand of small scale can you...

I was in illy noise about five years ago and I don't remember leaving anything there. If you need a bigger smoker you need to improvise. If you have an unused bedroom you can lay bricks on the floor about six feet square and then get a little wood stove. set the stove up in the bed room on the bric...

Hmmmm. Just what kind of mushrooms have you been using in your sausage Duck? Have you been inhaling a lot of smoke as you burn the weeds in your backyard? How long have you been "on the loose". Uhhhh.... you don't carry any sharp instruments with you... do you? :shock: Chuckles, I suspect it's the ...

Thanks Duck! And keep up the good work. PS... where do you find all your energy? ...perhaps, more time spent on the grill? ...or near it, eating sausage. I am fortunate to be able to spend lots of time with our grandchildren. They all want to be super-heroes, so naturally somebody has to be the bad...

Chuckwagon , Thanks. Sticky Chat II looks like a better place than the traditional Polish area. We are all indebted to you for running a great site. How can we stir up greater interest in dealing with the Polish side of the site? I'll be giving that some thought. ... can't seem to get through to th...

Attaway, man! Somehow a factor of three isn't quite as bad as a factor of a thousand, though, huh? (A kilo of cayenne goes a long way, gram versus kilogram, instead of teaspoon vs. tablespoon.) You are right to standardize on metric. It's far more workable and less error prone. If only the SAE and f...

...and your Google translator thingie says I should have said Torun, not Turin. Copernicus must be spinning in his grave...

Wow! I'll bet that would be fun to attend. We visited once in Wroclaw (formerly known as Breslau, for you German speakers), and had a delightful time. We found that their English is better than ours! I've also been to Turin on business (that PET polymer blurb, elsewhere), and found the people to be ...

I love this snooty wine-speak stuff- - "quiet dose of resin..." "crusty and aromatic..." er... Oops. I meant citrusy, not crusty. My spell checker doesn't like the word citrusy. But seriously, folks, maybe sausage production needs to take a page from the wine advertising industry. At any rate, these...

...different world indeed! I wish I knew enough Polish to read the ".pl" side of the site. I bet there's some good stuff there. Hey, Maestro Moderator Chuckwagon, do you think we could get some help from the other side of the site? I'm sure we can all learn quite a bit by sharing. (...any volunteers?)

:grin: Gotta grin at that one. I promise not to. However, maybe there's someone out there of Japanese ancestry from eastern shore Maryland who would like to try? (Maybe tuna roll sushi qualifies as sausage. Yum.) We'll soon find out if cheap chardonnay is a substitute for retsina. I just finished st...