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Recipe Chat

Last post by ssorllih « Fri Dec 06, 2013 05:40
Replies: 30
by Gulyás » Tue Aug 13, 2013 19:22
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Today I was thinking. (Yes I do that sometimes too.) :mrgreen:

If the yeast is killed at baking the bread, than what makes/starts the fermentation ?
Because it works with potatoes too.
One friend of mine told me, it ferments because of the proteins, part of amino acids.

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I pulled four chicken thighs from the freezer today and wanted a different taste so I prepared a marinade based on the seasonings for fresh Polish sausage. I use some chardonnay instead of the water normally called for in the mix and allowed them about 4 hours after they had thawed before I roasted...
30 Replies

48010 Views

Last post by ssorllih
Fri Dec 06, 2013 05:40
Naming convention

Last post by Chuckwagon « Fri Feb 25, 2011 05:03
Replies: 1
by Siara » Fri Feb 25, 2011 04:06

First post

Hello Everybody,

I do have a request to all of our forum members. Please use certain prefix in the name to the topics posted here.
Adding before topic, will faciliate search engine of the forum, to find recipies.

Example: Topic Name

Typing just in the search engine, will return all recipies...

Last post

No problem Siara.
Let's do it! :cool:

1 Replies

12492 Views

Last post by Chuckwagon
Fri Feb 25, 2011 05:03
Recipe Section vs Polish Section

Last post by spud « Mon Nov 06, 2023 09:53
Replies: 5
by Kijek » Mon Jan 15, 2018 17:11

First post

I was jumping around reading different threads, when I noticed or figured out that there are two sections for recipes
One coming from this webs site and the other from a polish site.

Are these two web sites actually the same site, only one is in polish and are the recipes on the polish listed in...

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redzed, thanks for the reply and offer of assistance.
My original inquiry was as I have been away for a few years, I was looking at members recipes on the English sister site but quite a few were showing not available and I was directed to log on to the Polish mother site. Seemed pretty simple to...

5 Replies

36349 Views

Last post by spud
Mon Nov 06, 2023 09:53
Hotdog , pork/chicken recipe

Last post by redzed « Thu Oct 14, 2021 04:02
Replies: 1
by Rick » Mon Oct 11, 2021 16:28

First post

Looking for a pork/chicken hotdog recipe please.

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I would think that any recipe for hot dogs, wieners, or frankfurters would work. Just sbstitute the other meats with chicken. Boneless chicken thighs will work the best. You're not going to try Big Guy's version?

1 Replies

10000 Views

Last post by redzed
Thu Oct 14, 2021 04:02
Goetta recipe discussion

Last post by Scogar « Sat Oct 09, 2021 15:23
Replies: 2
by Notropis » Tue Jul 06, 2021 15:57

First post

I'm new and hoped to find discussion on Goetta and various recipes. I don't see much so I thought I should get the ball rolling.
This is a recently revised recipe based on my grandmas recipe (which consisted of about three sentences and no measurements).
It's been our family recipe for many...

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This was very interesting to me both from the charcuterie perspective and the German ancestry. so I did a bit of a deep dive. It seems that this recipe in Germany was known as Gruetzwurst (Grützwurst). It often contained offal and/or blood. Marianski's closest (in name) is Grützleberwurst. and here...

2 Replies

7512 Views

Last post by Scogar
Sat Oct 09, 2021 15:23
Zrazy wołowe zawijane - stuffed beef rolls

Last post by StefanS « Mon Jul 05, 2021 22:34
Replies: 9
by StefanS » Tue Mar 29, 2016 21:24

First post

BB, ped - soon I will post some pics and comments about my smokehouse.
At this time I would like to show you how to prepare some special polish dish - zrazy wołowe zawijane - stuffed beef rolls. I'm using a piece of Beef round eye. I cut it in 3/8 to 1/2 slices.

Each slice is tenderized to...

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SV - 12 hours in 56.5*C (133.7F)

How was the texture of the beef after the souse vide?
because i have used Eye of round beef so IMHO next time I will extend time for app. 16 hours. But everything other like that sounds perfectly good. It is juicy, it is flavorful, then different gravies just...

9 Replies

11519 Views

Last post by StefanS
Mon Jul 05, 2021 22:34
Does any one have a basic Salami/sausison sec recipe

Last post by Leesel « Sat Feb 06, 2021 17:50
Replies: 6
by Leesel » Sat Feb 06, 2021 09:02

First post

Hi All.

I wondered if anyone had a basic salami/sausicon recipe, sort of tried and tested. The first salami I made was Rhulman’s sausison sec last year, turned out great. I haven’t been able to recreate that first success. I wondered whether it was just luck, so started experimenting with that...

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Make sure to keep good notes. Too tangy might be too long fermenting. Ph meter sure helps. I’m pretty new so I’ll write down the smallest stuff that might not even be a problem like if I felt maybe I didn’t mix properly etc. A month or more later is a long time to remember exactly what you did....

6 Replies

6588 Views

Last post by Leesel
Sat Feb 06, 2021 17:50
picanha

Last post by redzed « Tue Jul 24, 2018 19:19
Replies: 3
by jjnurk » Mon Jul 23, 2018 17:16

First post

This weekend consisted of making Picanha, a Brazilian / Argentinian dish, depending on who you talk to. The meat is a sirlion cap or rump cap or tri-cap depending on the butcher.

Next to the tenderloin, this is the second most tender piece. It consist of a thick amount of fat, which during...

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Very nice Joe! Definitely a treat for those that partook in the feast. We have been to Brazil once and Argentina twice and I was amazed at the copious amounts of beef they eat there. I still remember watching a very thin woman sitting next to us in a restaurant, casually eat a steak the size of a...

3 Replies

8974 Views

Last post by redzed
Tue Jul 24, 2018 19:19
Old Dinner Recipe

Last post by redzed « Thu Mar 08, 2018 07:03
Replies: 4
by Kijek » Tue Mar 06, 2018 23:16

First post

So I picked up a 14 lb slab of pork belly that my friends paid for. They love my apple pie spiced bacon so much they will pay for it.
So, got the slab of belly, cut off the skin and save for future use, and cut off the ribs, which is my bonus and they don't need to know.

Going to make with the...

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Very popular dish in Poland with many variations. Just google Żeberka z kapustą i kaszą

4 Replies

7878 Views

Last post by redzed
Thu Mar 08, 2018 07:03
Swedish Potato Sausage (Potatis Korv)

Last post by Kijek « Fri Jan 19, 2018 21:13
Replies: 5
by Kijek » Thu Jan 18, 2018 16:05

First post

Just made 3lbs of the Swedish Potato Sausage (Potatis Korv) that I found in the Meat and sausages / recipe section.

I have to say it's an easy recipe and the final result was excellent.

The only changes I made and will make the next time is; I added some meat binder, half of what is called for on...

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Well I gave a few links of this potato sausage to my Norwegian friend. He just called and said that the recipe is spot on delicious, and it reminded him of the old days, very authentic tasting.
However, he said the same thing I did, too much white pepper.

It so good, next going to make much more,...

5 Replies

7677 Views

Last post by Kijek
Fri Jan 19, 2018 21:13
Coleslaw

Last post by unclebuck « Wed Mar 08, 2017 15:53
Replies: 4
by Bob K » Tue Mar 07, 2017 17:54

First post

With corned beef brisket on sale this month ( at a fraction of the cost of fresh brisket) It's time for corned beef sandwiches and pastrami Rubens!
And a side of slaw. Been making this recipe for over 30 years, from a Sunday Parade section on BBq in the 80's. Best I have ever had. Like the recipe...

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The wife always makes her dressings & dips the day before to allow the various ingredients to release their particular flavours into the carrier.

4 Replies

8507 Views

Last post by unclebuck
Wed Mar 08, 2017 15:53
(Poland) Flaki - honeycomb tripe in Polish dish

Last post by redzed « Sat Dec 17, 2016 18:26
Replies: 4
by StefanS » Wed Dec 14, 2016 04:51

First post

Hi All. Christmas season is coming so during preparation I have found good deal on them ($2.99per Lb) - box of 10Lb. In Polish people it is one of more valued dishes, mostly prepared during a huge families gatherings. Also it one of few polish dishes that can be prepared in many similar ways like...

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Stefan the tripe soup looks absolutely delicious and I sure would love to have some! Flaki is one of my favourite Polish dishes. Difficult to imagine that anything could be better than a big bowl of flaki, a couple of thick slices of fresh rye bread and a beer! My wife was introduced to it by my...

4 Replies

8629 Views

Last post by redzed
Sat Dec 17, 2016 18:26
Summer in jars

Last post by redzed « Sun Sep 04, 2016 20:05
Replies: 6
by StefanS » Mon Aug 29, 2016 02:02

First post

During summer time my garden (like yours) is full of produce so after sharing with you some Polish recipes about cucumbers, upcoming season for cabbage, then today I would like to share with you recipes about tomatoes and peppers. There are not any pictures today, my camera was playing cat and...

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Stefan and Butterbean, thanks for showing us your delicious looking canning projects. I will have to show this to my wife who is the in-house canning expert here. I'm currently cycling along the Danube from Passau to Budapest, and have been off the radar for the past few days. Not all the guest...

6 Replies

11150 Views

Last post by redzed
Sun Sep 04, 2016 20:05
Basturma - Caucasus region

Last post by StefanS « Thu Jun 30, 2016 00:26
Replies: 4
by StefanS » Sun Jun 26, 2016 17:07

First post

Hi. Inspired by Polish version of WD, I have made Basturma - one of favorite dried beef in Caucasus region. Inspired by topic posted by Andy : also - some of my colleagues are from that region so I have had recipe from them also.
1 kg of aye of round roast.
150g of salt
300 g ground fenugreek
100 g...

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Hi Chris. You have to try make that Basturma. Answering you questions -
Temp. in garage - 12 to 18 *C / 52 to 68 F, that paste should stick to meat, it is very sticky.

4 Replies

8357 Views

Last post by StefanS
Thu Jun 30, 2016 00:26
Fattie - For StefanS

Last post by harleykids « Sat Apr 02, 2016 02:37
Replies: 9
by Butterbean » Fri Apr 01, 2016 18:31

First post

Didn't know where to post this but after StefanS's post about the stuffed beef rolls I thought I'd share a somewhat similar recipe we make here called a Fattie. There is no strict rules on how to make one other than you just take some sausage mince and make a sheet with it and roll up all sorts of...

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And smoking them brings out the sausage SO well! One of my favorite smoked bbq items is the fatty. Nice job BB!

9 Replies

11505 Views

Last post by harleykids
Sat Apr 02, 2016 02:37
Gumbo

Last post by donricoru « Wed Feb 25, 2015 13:53
Replies: 39
by Krakowska » Fri Sep 19, 2014 18:12
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Anyone have a decent recipe for gumbo? Willing to bet this is the forum that can help me out. Never made it before but always wanted to do it. Help please. Thanks, Fred

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markjass , markjass , he holy trinity of onion, cellery and casicum (red as they were on speical) plus carrot is in the mix. I coated the chicken in a homemade mix before browning it. The gumbo was cooked for about an hour after the chicken was added.

I also poached the sausages as I need to do...
39 Replies

52582 Views

Last post by donricoru
Wed Feb 25, 2015 13:53
Breaded Pork Tenderloin Sandwich

Last post by redzed « Thu Feb 05, 2015 07:35
Replies: 2
by DLFL » Wed Feb 04, 2015 22:14

First post

This sandwich was served to me in Edina, mo. while on a turkey hunting trip.

As one who loves to cook and eat it just goes that I would have a keen interest in a favorite sandwich of my youth, the Breaded Pork Tenderloin . The breaded meat is one with a German background, the Vienna Schnitzel. The...

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Geez, I don't think I have a frying pan to do one that big! Does look good though! And now you've given me an appetite for schnitzel, have't had one for a while. I always liked one with mashed potatoes, a sauerkraut salad and a nice beer.

BTW Dick, haven't heard from you for a while. I hope you...

2 Replies

9152 Views

Last post by redzed
Thu Feb 05, 2015 07:35
Brunswick Stew

Last post by cogboy « Wed Sep 24, 2014 10:46
Replies: 2
by Butterbean » Wed Sep 24, 2014 01:12

First post

Rick's head cheese thread reminded me of Brunswick stew. I don't know if many are familiar with Brunswick stew but it is considered almost a holy dish in the south. There are a lot of canned stews that claim to be Brunswick stew but anyone who has had the real stuff knows these are poor watered...

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looks good !

2 Replies

10515 Views

Last post by cogboy
Wed Sep 24, 2014 10:46
[USA] Peach Gelato with (or without) Sausages

Last post by el Ducko « Tue Sep 16, 2014 15:48
Replies: 4
by el Ducko » Sun Sep 14, 2014 17:15

First post

Peach Gelato with Sausage
Here`s a really good, easy-to-make peach gelato which the wife of an old college roommate + fraternity brother recently shared with me.
● 2 cups sugar
● 2 cups water
● 2 cups buttermilk
● 5 cups (about eight) ripe peaches
● 1 pound or 1/2 kilo any type of sausage

Heat...

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...they were recently taken over by Burger King. Well, there go the crullers, too.

But soon, in yet another bid to support Corporate America, our congress will declare doughnuts a food pyramid in themselves- - fat, sugar, and flour. They can be the crowning touch to the current food pyramid:...

4 Replies

10038 Views

Last post by el Ducko
Tue Sep 16, 2014 15:48
Beef Tongue in Chanterelle Sauce

Last post by cogboy « Mon Sep 01, 2014 23:25
Replies: 2
by redzed » Mon Sep 01, 2014 18:20

First post

Recently I picked up 18 beef tongues from a farmer who slaughters and sells the beef he produces. Paid 5 bucks each. Will be using the tongues for head cheeses, smoking them and preparing them this way. Picked a few chanterelles yesterday morning and married them with the tongue. I know that some...

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Looks good, I used to eat a lot of deer tongue but they are quite a bit smaller. :grin:

2 Replies

8257 Views

Last post by cogboy
Mon Sep 01, 2014 23:25
[USA] Snipe Potpie

Last post by Darwin « Mon Sep 01, 2014 01:46
Replies: 5
by DLFL » Thu Dec 29, 2011 16:23

First post

The flavor of this potpie is outstanding! This recipe is adopted from a Dove potpie recipe from Field and Stream.
The Common Snipe or Wilson's Snipe

Potpie

Snipe potpie

Cooking the breast
12 Breast, cleaned and brined for 2 hours
1 med onion
2 celery stalks
1 carrot peeled and diced
5...

Last post

Make sure to save the wings, they can be difficult to obtain!

5 Replies

10205 Views

Last post by Darwin
Mon Sep 01, 2014 01:46
Our "Members' Recipes Index"

Last post by Chuckwagon « Fri Jun 20, 2014 08:20

by Chuckwagon » Fri Jun 20, 2014 08:20

Find our Member`s Recipe Index at this link:
Don`t miss hundreds of favorite sausage-making recipes! Ham, bacon, and whole muscle meat recipes are here too. Make your own meat products for BIG flavor! Make your own to save big bucks too! All recipes in this forum are tried and true ! They have...

0 Replies

9381 Views

Last post by Chuckwagon
Fri Jun 20, 2014 08:20
Seeking Sumac Sausages (continued): Merguez

Last post by el Ducko « Sun Jun 01, 2014 17:36

by el Ducko » Sun Jun 01, 2014 17:36

Merguez is a spicy lamb-based fresh sausage found in countries bordering the Mediterranean. As you might expect from its origins, it is Halal so pork is not used.

Here`s a recipe for merguez that I just put together. One of our daughters met a fellow student while on a semester abroad in Paris....

0 Replies

9313 Views

Last post by el Ducko
Sun Jun 01, 2014 17:36
Seeking Sumac Sausages. Sujuk?

Last post by el Ducko « Sat May 31, 2014 05:33
Replies: 47
by el Ducko » Tue Sep 24, 2013 04:34
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First post

Well, I bought this jar of sumac recently at a Lebanese store, and it`s been sitting there, mostly. Hmmm... can you make sausage with sumac as an ingredient?

As usual, I turned to Wikipedia first. They said, in part:
Sujuk, also sucuk and soudjouk is a dry, spicy sausage in Turkish, Bulgarian and...

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Recently bought some Eureka brand dried beef soujuk at a Lebanese grocery store in Austin. It was produced by Eureka Sausage Company in North Hollywood, California. It`s a flattened sausage with oval-shaped ends, about a foot long by 2-1/2 inches wide by a uniform one inch thick. It`s very dense,...
47 Replies

96199 Views

Last post by el Ducko
Sat May 31, 2014 05:33
Bhut Jolokia or Ghost Peppers

Last post by Chuckwagon « Sun May 11, 2014 04:46
Replies: 8
by crustyo44 » Wed May 07, 2014 07:54

First post

I have been given a bag full of the above extremely hot peppers by a friend of mine.
He knows I like hot food but after reading up about them I am a bit weary about using them.
Are there any members that have experience with these little handgranates in any sort of dish. I like lots of sambal...

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You are most welcome guys! I've got a photo somewhere, of a guy holding a Dorset Naga on a wire and touching it against his food. Craaaazy man! :shock:

8 Replies

23220 Views

Last post by Chuckwagon
Sun May 11, 2014 04:46
Potato sausage

Last post by ssorllih « Sun Apr 13, 2014 04:57
Replies: 31
by ssorllih » Mon Feb 03, 2014 19:54
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First post

I have been studying the Swedish potato sausage recipe for some time and came up with a variation. Grind the meat portions and season it as for the complete recipe but hold out the potatoes. Take nice russet potatoes and cut them through their length and hollow them out so that the wall thickness...

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eh,heh,heh, heh,heh,
31 Replies

35204 Views

Last post by ssorllih
Sun Apr 13, 2014 04:57
Hot Meatloaf Sandwich

Last post by sambal badjak « Sun Apr 06, 2014 07:04
Replies: 3
by sawhorseray » Sat Apr 05, 2014 17:00

First post

Meatloaf
2 pounds ground beef
1 pound wild hog Italian sausage
1 medium onion chopped fine
1 cup Italian seasoned bread crumbs
1 cup whole milk
1 large egg
2 cloves garlic chopped fine
1/2 TSP each ground mustard, salt, black & white pepper
1 tbsp. Worcestershire sauce
1 pint onion-garlic tomato...

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Makes me hungry. Looks awesome!

3 Replies

9553 Views

Last post by sambal badjak
Sun Apr 06, 2014 07:04
Best Pizza So Far

Last post by sawhorseray « Sat Mar 29, 2014 19:22
Replies: 7
by sawhorseray » Fri Mar 28, 2014 20:14

First post

It was time to start using the pizza stone properly and break in the pizza peel. I cut a hunk of parchment paper to just a little bigger than the stone

That meant the stone could go heat up in a 420° oven, what the parchment is rated at, once the pizza dough was formed to the size of the stone...

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Garden looks great Ray :cool: Just curious, did you get enough water from the rain a couple of weeks ago? We are finally getting our water table up the last couple of weeks. And the pizza looks superb. That would be a 40 dollar pizza down here. Wife and I got it down now and it was all due to the...

7 Replies

15291 Views

Last post by sawhorseray
Sat Mar 29, 2014 19:22
Biltong making - for Crusty044

Last post by crustyo44 « Tue Mar 11, 2014 09:40
Replies: 17
by Bubba » Sat May 18, 2013 21:46
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First post

I'm posting this for Crusty044 / Jan / Clogwog to get a conversation started and helped him by copy / pasting a letter he received from a company that sells Biltong Spices.

Crusty044 will explain further.

Dear Sir or Madam,
Let me first introduce myself. My name is Jan Ooms from Brisbane,...

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Hi Janlab,
I remember eating some really great salami many years ago on the Austrian border in Simbach am Inn.
Later I was told it was made from donkey meat.
Last year when I was in Tasmania I sampled smoked sausages made with possum and wallaby. It was great too. Only in Tasmania that's possible,...
17 Replies

34431 Views

Last post by crustyo44
Tue Mar 11, 2014 09:40
From Old Neighborhood

Last post by Krakowska « Sun Mar 09, 2014 01:35
Replies: 2
by Krakowska » Sat Mar 08, 2014 23:52

First post

Just sent to me a couple of days ago. Quite an interesting site and some really old school Polish recipes. These are definitely classics. Just wanted to share. Fred :cool:

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Yeah Chuckwagon, I grew up in Buffalo and know the area well. Sausage Maker about 3 miles away from this district. Many good times there years ago especially Dingus Day (I think I still have a hang over from those days) LOL. Fred :cool:

Here You go: The Sausage Makers hideout.

2 Replies

8392 Views

Last post by Krakowska
Sun Mar 09, 2014 01:35
Smoked Sausage as Ingredient

Last post by Chuckwagon « Fri Mar 07, 2014 06:56
Replies: 13
by snagman » Sun Dec 11, 2011 01:24

First post

From Hungary, a much loved favourite one plate dinner is this potato based dish, using your own smoked sausage as one of the ingredients. The more flavour the sausage, the better the dish.
Ingredients;
Potatoes
smoked sausage
eggs
sour cream
salt
oil
breadcrumbs

Waxy potatoes are best - boil in...

Last post

there is a certain amount of greenhouse gas (methane and mercaptans) given off by consumers.
Geeeeze Duk! In Utah, we politely refer to that as the earthquake potential .

13 Replies

16519 Views

Last post by Chuckwagon
Fri Mar 07, 2014 06:56
[USA] Real Sourdough For Your Bread, Biscuits, And Pancakes

Last post by Gray Goat « Mon Feb 10, 2014 21:08
Replies: 16
by Chuckwagon » Thu Jun 21, 2012 11:06
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Wild Hittites, Wild Spores, Wild Beer, And... Real Sourdough!
Real Sourdough For Your Bread, Biscuits, And Pancakes

The ancient Hittites dipped unleavened flatbread into water to soften it enough to be eaten. Undoubtedly, one night after supper, some Hittite cowboy forgot to throw out the...

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Thanks for the post CW, this is on the to do list.

Home made sour dough biscuits and gravy with home made
breakfast sausage...WOW!
16 Replies

32225 Views

Last post by Gray Goat
Mon Feb 10, 2014 21:08
Krupnik - The National Drink Of Poland

Last post by Chuckwagon « Wed Feb 05, 2014 07:30
Replies: 19
by Chuckwagon » Mon Sep 23, 2013 19:14
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Hi Smoke Sniffers and Wedliny Domowe members...
Our fellow-member Nuynai has graciously offered to post the authentic recipe for Polish Krupnik - the national drink of Poland!
Nuynai tells me that in hometown Buffalo, New York, Krupnik is known for it's medicinal benefits! He says, if you feel a...

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Vstan wrote:
I looking to make Rock and Rye. Does anyone have a good recipe.
Check out Stan Marianski's publication Home Production Of Vodkas, Infusions, & Liqueurs . He discusses rye on page 117. The book is to vodka and spirits what his book Home Production Of Quality Meats And Sausages is to...
19 Replies

27648 Views

Last post by Chuckwagon
Wed Feb 05, 2014 07:30
The WD "Mustard Grotto"

Last post by Chuckwagon « Tue Feb 04, 2014 12:04
Replies: 13
by Devo » Sat Dec 10, 2011 14:07

First post

The WD Mustard Grotto [

Let`s face it! We`re all NUTS about mustard. We cut a slice from a remarkably tasty sausage and we still crave that little hint of mustard. What's wrong with us? Why do we search frantically through the fridge to find that bottle of special mustard we made last week, just...

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What Makes It Hot? :razz:
Mustard often has a sharp, pungent flavor, as mixing the ground seed with cold liquid allows the enzyme myrosinase to act on glucosinolates to make isothiocyanates , responsible for mustard's characteristic heat. The isothiocyanates , such as allyl isothiocyanate ,...

13 Replies

17794 Views

Last post by Chuckwagon
Tue Feb 04, 2014 12:04
New Years Day Split Pea soup

Last post by redzed « Fri Jan 03, 2014 05:47
Replies: 7
by sawhorseray » Wed Jan 01, 2014 15:23

First post

Was up right after four this morning slicing and dicing to make sure everything was going on schedule for split pea soup. Picnic ham bones, hamhock from a smoked wild hog, split peas, onions, carrots, celery, bay leaf, six pounds of lean cubed ham.

Filled the new four-gallon pot half way with...

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Ray don't shoot the butt either. It makes good bacon and rolled smoked pseudo Canadian bacon. I guess you are left with a head shot. ;-)

But the head has it's uses as well! I think Ray should go with a clean shot to the throat.

And Ross, rather than pseudo Canadian bacon , the name is cottage...

7 Replies

14395 Views

Last post by redzed
Fri Jan 03, 2014 05:47
New Year's Day Special Omelette - Spanish Chorizo Tortilla

Last post by el Ducko « Thu Jan 02, 2014 22:48
Replies: 3
by el Ducko » Wed Jan 01, 2014 19:40

First post

I like to start off the new year with a remembrance of some of the pleasurable experiences of the old. This year, Beloved Spouse and I took a trip to Portugal, Morocco, and Spain. We didn`t free-lance it this time, because we didn`t know Morocco at all and we were with friends who are not seasoned...

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Thanks for the nice comments, folks. It was a great trip. ...hope you'll share some of your own.
:mrgreen:

Next stop on the Great Cathedrals of the World tour: La Plus Sainte Sanctuaire de Tous les Saints near the center of downtown Sherrills Ford, North Carolina. This most holy of shrines is...

3 Replies

9360 Views

Last post by el Ducko
Thu Jan 02, 2014 22:48
Garlic Mayonnaise

Last post by Chuckwagon « Fri Nov 01, 2013 01:14
Replies: 7
by Thewitt » Wed Oct 30, 2013 12:45

First post

I'm going to be helping a friend with a startup sandwich shop, and he wants to make his own mayonnaise.

I've shown him a simple recipe and made mayo - using pasteurized eggs, oil, salt and lemon juice.

Before we start going to flavored mayo, I was looking for any experiences you guys might wish...

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Sambal, here`s a link for info about Stan`s book about sauerkraut:
Also, here`s a link for a recipe in our MRI (Member`s Recipe Index), by our buddy Uwanna in Vermont:

Best Wishes,
Chuckwagon

7 Replies

19622 Views

Last post by Chuckwagon
Fri Nov 01, 2013 01:14
Stuffed bell peppers

Last post by ssorllih « Mon Oct 07, 2013 02:12
Replies: 21
by ssorllih » Sat Sep 29, 2012 04:54
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I was working about ten miles from home yesterday and a farm stand had a sign out for bell peppers at 3 for a dollar. I had to stop and check and I found the nicest large heavy bell peppers a man could ask for. Too large to carry two in one hand and just begging to be stuffed. In Maryland we define...

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Hey Ross, I vaguely remember you draggin' my ol' carcass up San Juan Hill! Guess I never did thank you properly! So, Thanx! :mrgreen: Now, did you shoot at the Hatfields or the McCoys? Enquiring minds want to know! Now, be careful.... we have members from BOTH families!
I onlyest return fire! I am...
21 Replies

26211 Views

Last post by ssorllih
Mon Oct 07, 2013 02:12
Mushroom soup

Last post by ssorllih « Sun Sep 29, 2013 17:58
Replies: 8
by nuynai » Tue Sep 17, 2013 14:31

First post

Seeing all the pictures of mushrooms being gathered, figured I'd share a recipe that I got long ago and fine tuned, just in case anyone is interested. Enjoy.

Mushroom Soup

2 lbs button mushrooms, sliced

1 lbs shitake mushrooms, sliced

2 large Spanish onions, medium diced

4 large carrots,...

Last post

Hey, hey, Nuynai!
Today's Saturday and I finally made the magic. The soup is out of this world! That much paprika in the recipe is very interesting. I had seconds... then... yup thirds! :roll: Made a little sourdough bread to go with it. Oh man, my tummy needs a wheelbarrow. That is grrrreat soup....

8 Replies

12704 Views

Last post by ssorllih
Sun Sep 29, 2013 17:58
Irish Vegetable Roll

Last post by salsiccia re « Sun Sep 29, 2013 02:50

by salsiccia re » Sun Sep 29, 2013 02:50

Does anyone have a Irish recipe for vegetable roll? From what I understand is about the sausage is that it is mild like banger and formed into a roll then sliced.

0 Replies

12147 Views

Last post by salsiccia re
Sun Sep 29, 2013 02:50
Pork Rillets a very, very rare treat you will see why

Last post by ssorllih « Fri Sep 27, 2013 21:51
Replies: 1
by markjass » Fri Sep 27, 2013 10:57

First post

Pork Rillets a very, very rare treat you will see why

I large onion with skin on cut in 4
3 garlic cloves skinned
6 peppercorns
Large handful of thyme
1 tablespoon of salt
2 kg pork belly (=in this case1 kg of meat)
1 large carrot
1 large leek
2 stems of celery
2/3 cup of rendered duck fat (only...

Last post

I am confused as to where this cut of pork come from. In the USA pork bellies extend from the area of the pig between the front legs to the area between the hind legs. The ribs extend about half of that distance. You instruct calls for skinning and boning but including the skin and the bones in the...

1 Replies

9083 Views

Last post by ssorllih
Fri Sep 27, 2013 21:51
smoked eggs <+> Scotch eggs --> smoked Scotch eggs?

Last post by Chuckwagon « Mon Sep 09, 2013 07:06
Replies: 3
by el Ducko » Sun Sep 08, 2013 00:27

First post

A recent post by sambal badjak about smoking eggs got me to thinking (which, I must admit, is a dangerous thing). I remember visiting the UK back in the late 70's, and they had something really tasty called a Scotch Egg. It's a hard-boiled egg wrapped in sausage and deep fried.

It occurs to me...

Last post

Hey Nuynai ,
Your Amish Eggs recipe looks incredible! I can't wait to give it a go. Thanks for posting. :wink:

And Sambal , now that you've got your smoker in good working order, you can try 'em and let us know how 'smoked' eggs work out... right? :mrgreen:

Best Wishes,
Chuckwagon

3 Replies

9489 Views

Last post by Chuckwagon
Mon Sep 09, 2013 07:06
Dill Pickles

Last post by Chuckwagon « Fri Aug 16, 2013 22:21
Replies: 16
by Gulyás » Thu Aug 01, 2013 16:06
1

2
First post

Hello,

I used to make sauerkraut many time, mostly in the fall.
Today I'll make pickles, known as sun pickles, fermented with bread, normally done in 2 days, but now it's cold, will take like 3 days.
With bread it gets milky, but you can use potatoes instead, it stays clearer.

Pictures come later...

Last post

Topic Split by CW 081613 @15:17 See: Recipe Chat in Recipes From Around The World forum.
16 Replies

24890 Views

Last post by Chuckwagon
Fri Aug 16, 2013 22:21
Pickled Vegetables

Last post by unclebuck « Tue Aug 06, 2013 14:51

by unclebuck » Tue Aug 06, 2013 14:51

Here is a recipe for fermented vegetables that I found and used with excellent results.

Ingredients:

1/4-cup, kosher salt or pickling salt, or 4 Tablespoons. DO NOT USE IODIZED SALT!!!!!
1 cup boiling water
4 cups ice
3 cups water
All together 2 quarts

Your brine strength can vary. My favorite...

0 Replies

8501 Views

Last post by unclebuck
Tue Aug 06, 2013 14:51
Ham & Pineapple Pizza

Last post by ssorllih « Tue Jul 30, 2013 14:49
Replies: 1
by sawhorseray » Tue Jul 30, 2013 14:44

First post

I saw on TV where Roundtable was advertising a special on ham and pineapple pizza, $16.99. I thought I could produce a better pizza for about a third that price so it was game on. After my bread machine produced another perfectly sized dough the assembly is a snap

A layer of roasted garlic tomato...

Last post

Stand back folks! There ain't no stopping him now! Next thing we know he will start making his own cheese. mighty fine work there Ray. You shaped that crust to look like you have been doing it for years..

1 Replies

7396 Views

Last post by ssorllih
Tue Jul 30, 2013 14:49
Yellow Wax Bean Soup

Last post by Krakowska « Fri Jul 26, 2013 18:21
Replies: 5
by Krakowska » Fri Jul 26, 2013 02:24

First post

Wife remembers a soup made with yellow wax beans, potatoes, (Vinegar) maybe some cream, ( Her mother died when wife was 10 so it is VERY vague) Definitely a Polish recipe. Anyone ever hear of such a soup? Any suggestions would be much appreciated.
Thanks Guys and Gals,
Fred

Last post

Yeah Redzed, things were a lot different in our younger years. I remember going through a pound of yellow bean seeds a season, I think we were planting Gold Rush when I lived up in Buffalo. Of course we would plant a couple of rows every two weeks. Pick em, steam em, some tub butter on them. From...

5 Replies

13486 Views

Last post by Krakowska
Fri Jul 26, 2013 18:21
Speaking Of Artichokes...

Last post by Thewitt « Wed Jul 03, 2013 16:43
Replies: 13
by sawhorseray » Fri May 24, 2013 17:21

First post

I'm working on a chicken recipe with artichoke, spinach & bacon

Boy howdy Kevin, how could that combo not be good? Would you cook the chokes and then scrape the meat from the leaves, using the hearts too? RAY

Last post

Oh yes. Best Foods dipping mayo is the only way to go :)

13 Replies

19007 Views

Last post by Thewitt
Wed Jul 03, 2013 16:43
Rattlesnakes... Bite 'em Back!

Last post by Chuckwagon « Wed Jun 26, 2013 13:06
Replies: 16
by Butterbean » Sun Jun 23, 2013 03:26
1

2
First post

Topic was split 062413 @ 17:27 by CW from Hyde Park forum at this link:

It was very good. My wife even liked it because my daughter lied to her and told her it was beef. (she has this mental thing about eating Bambi)

Took my daughter and her boyfriend out there tonight and shot another one....

Last post

Ray, you got me there! What kind of a golf course do you folks have... where you carry a 12 gauge with #8 shot? Is it used on badly hooked or sliced shots? I never even carried one to intimidate the crooks I played with! Wow, I'll bet nobody cheated on their score! :shock:

Best Wishes,
Chuckwagon
16 Replies

22983 Views

Last post by Chuckwagon
Wed Jun 26, 2013 13:06
Crock Pot/Slow Cooker Santa Fe Beans (one of my fav foods)

Last post by markjass « Wed Jun 19, 2013 09:40

by markjass » Wed Jun 19, 2013 09:40

Slow Cooked Black Beans
1 pound black beans
5 cups chicken (home made tastes better) or pork stock (my preference. I make my own. Never seen it in shops) stock.
1 onion, chopped
1 large chipotle in adobo sauce (at least one tablespoon of sauce)
4 cloves garlic
Cured pork skin
Pork/ham/bacon...

0 Replies

8100 Views

Last post by markjass
Wed Jun 19, 2013 09:40
Hungarian kettle goulash.

Last post by sawhorseray « Wed Apr 24, 2013 13:12
Replies: 10
by Gulyás » Mon Sep 17, 2012 13:15

First post

I premised I write you a recipe for kettle goulash, but 1 picture wort a thousand worlds, so I just link it in for you.

I start with bacon cut up in small pieces, and start to fry it. (If you don't want lard, use oil instead.)
Soon I add the finely chopped up onions, and you can see the rest...

Last post

[quote= Cabonaia Wow! I need to start viewing the varmints in my yard in a new light.

I spoke to my friend Geza last night about a hunt we are planning and told him about what I'd posted. He said I should have specified that what was used were tree squirrels and cottontail rabbits. His mama could...

10 Replies

18231 Views

Last post by sawhorseray
Wed Apr 24, 2013 13:12

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