Thanks Duckster. It's a very nice presentation. Very much worth reading. Lots of info recorded there pal. Thanks for sharing it. Goodness.... don't stop now! :wink:

Best Wishes,
Chuckwagon

JerBear

I wiped up a batch of this today and it turned out extremely good. I threw a package of my smoked kielbasa on the gaser for a bit and cut it into 1 inch chunks. Gave it a squirt of the mustard and it made for some great snacks. I did double the honey in it. I've tried a couple of different...

They over fished them in the Chesapeake Bay.

Ray, that stuff is exquisite! Do people appreciate the work you put into that particular dish? I know that just doesn't all just fall together. Nice work pal.

Best Wishes,
El ChuckO :roll:

Red, how did you know I am an infant? :shock:

Just had this soup for supper. Very nice recipe Mysticl. I love the addition of paprika...it's not your normal bean soup. I added a ham bone to cook with and made egg noodles instead of a bag of store bought. I have a recipe book from my mom that was my grandma's favorite Hungarian recipes. there...

Very nice looking work and good instruction. The looks of the sandwiches makes me hungry.

Thanks tons guys, delicately got some response. Will give it a try on these. Much Appreciated. :wink:

That looks fantastic Don!

This is a slideshow of the steps I use.

Jan the pickled sausage looks good, I saved the recipe & have to try that! Getting ready for New Years eve dinner, rib eyes and baked potatoes. Happy New Year! Don

Thank you Kevin,
My wife read your reply and she just told me that muffin trays are very close and could be used.
Being a Pom, she should know.
The only difference we have with Roast beef, is the colour inside, I like all my meat very rare, she like it more done. The solution will be cooking two...

Don! These are terrific! Thanks for sharing ol' pard. :razz:

Best Wishes,
Chuckwagon

The weather here has turned very cool and I wonder if anyone has ever smoked butter. I successfully smoke cheese and I think that i will try some butter.

I must say Gulyas that sounds delicious. It makes me hungry just thinking abuot it.
I think it would be a perfect dish for ox tail. If you've never tried it you should... As far as I'm concerned it makes the best broth and the meat that come off of it is hard to beat. Thanks for the recipe I think...

Yikes Don!
I'm salivating and licking the screen on my computer! That looks incredible. I can just imagine the rich, smokey flavor. Looks like you know a few secrets of cooking, my friend. Wow, just wait until that ol' codger Ross Hill sees these photos. He'll probably want to eat the bones!...

One of the basic skills in cooking is the making of sauce. When you can master that then it opens an enormous chapter in cooking. Gravy is in reality just a sauce. Blend a tablespoon of flour with a tablespoon of fat, cook it until it is bubbly and whisk in a cup of liquid. and cook until it...

Nicely done pal! I've just got to try this one. Thanks for sharing!

Best Wishes,
Chuckwagon

Hi Jeff.

Yes I'm familiar with ajvar, it's made/produced in southern European countries. I buy mine here, mostly I use it as a dip.

I like picante sauce too.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I also make my own paprika paste, when I have way too much peppers. (otherwise I just give them...

I wish that I liked eggplant. It is good food but I haven't developed a taste for it.

I just love fermented pickles. Almost as much as fermented sausages. Some of my friends call them medicine. :mrgreen:
I made them by the tons too. I had way too many pictures on my computer, so I deleted hundreds of them, and now I'm sorry. I deed the same thing in photobucket, and that was a...

:shock:

I will make that. Thanks.

You can make it using pork, or beef too. It'll be similar to stroganoff.
If you don't have peppers, or tomatoes handy, like wintertime, you can use something like picante sauce, or salsa too.

Verrrry nice Butterbean :wink:

Ross, ol' pard...
You wrote: I was born and raised in Connecticut
Does that make you a Connecticutter? Or is it Connecticuttian? Or are you a Connecticutcharcuteriearian? Our pal jcb who joined us in July, ought to know. He still lives there. Let's ask him. :lol:

Oh yes, I tried your recipe....

Here is my recipe for Dills

Dill Pickles

6 Qt. basket dill cucumbers, washed.
Dill weed
Garlic cloves
Pickling salt
Vinegar
Calcium chloride
Ice

Brine
2 cups vinegar
10 cups water
3/4 cup salt
1 tsp. calcium chloride
1 tsp Turmeric

Soak the cucumbers in ice water for at least 2 hrs but not...

How come people make tuna fish sandwichs but we never hear of sardine fish on crackers? Tuna seens to be the only one that people are compelled to append fish to. Never do you get broiled salmon fish or fried trout fish.

Good stuff ol' pard!

When you make bread you should plan to eat it while it is fresh: Porkbutt ham and swiss cheese and lettuce with mustard.

Would you mind sharing the recipe for the gluten-free biscuits, NorCal
Here's the recipe, ducko.

GF Biscuits
(Makes 16 good sized biscuits)

1 1/2 c. brown rice flour
2 c. potato (or corn) starch
1/2 c. soy flour or sorghum flour** (prefer Soy)
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp....

Mine turned out tasting a lot like sauerkraut but their was a strong mustardy hotness that came in after a while. Not a big fan either but I guess I'd eat em if I was starving.

Out of this world, pal! Just gorgeous.

I make something similar, only add some diced onions to it. Thanks.

RE: Raw fish,

I have acquired a liking to sashimi, once a person gets over the !horror! of the raw aspect, it is indeed very very tasty. Fish that I do not liked cooked are quite palatable in raw form. The only way I could describe it is, it's cleaner, especially tuna, and salmon.

To stay on...

Yup! ten miles round trip and it is cold when I get home.

Indeed. They say cooking in the countryside takes longer. Or was that cooking in the mountains?!? :?: :mrgreen:

AwRat! An edible fireworks recipe! Is this the greatest website, or what? :grin:

Watch for my next great opus: nitrite- versus nitroglycerine-cured meats. I plan to rate them (in units of megatons) for flame propagation rate as well as flavor. Supplies can be purchased in either the camp cookery...

Jan , you might add some beef fat if you have it. Kidney fat is best. The man I learned meat cutting from said that the farther back you gou on a steer the poorer the meat gets.
A rancher I knew in Oregon said the full cuts from the beef thigh were called soup bones in the 1930's. The loin and the...

Mmm....I could adapt that to pork shoulder steaks.

Maz ol' friend,
I'll send you my poetic recipe for Granny's Fruit Cake . It was published. Watch yer' mail.

They are done shells on? We need to fix you up with a rotating drum for your smoker for food like this. I guess those are a high octane version of smoked almonds.