Thx!

While enjoying the new book I found a typo (misprint) in one of the recipes.
Do you know who can I ask? Im looking for the correct ingridient in order to make this recipe.

Thanks!

see Marianskis books.

Sorry to say Red, but the first fifty pages have left me baffled and wondering how a Professor can let a paper pass that contains such an array of inconsistencies, conclusions based on assumptions rather than facts and references to what seems to be (just as) doubtfull sources. True, there are much...

To day I received my book from Amazon and just started reading it

Finally! :lol:

lol. İ just read through it as well. İt truly is full of tons of information. İ heard toldras book is also up there in terms of information but havent got it yet because it sure bites the wallet...

Excellent...

What are your impressions Dave? I think it is a great collection of recipes and it is also a great manual on sausage making in general, including dry cured sausages. My former curing chamber died last fall and I still have not reconfigured the replacement. Hope to do that soon and test out some of...

That's awesome, thanks for the link!

Its safe to click on but it will just send you here :

Good idea about posting worthwhile videos, As far as contacting Marianski:

I thought I'd bump this up and make everyone who is interested in older recipes and meat technology aware of it. I downloaded the book and added it to my e-book collection. It's over a century and a half old and provides insight into British cooking and charcuterie during the reign of Queen...

Below is a scan of the recipe for Polish sausage from the book. It was published by the company that made Freeze-Em Pickle which was at that time a nitrate and salt mixture. I have been unable to find the proportions. A version of Freeze-Em is still available

Bull Meat Brand Flour was a...

Thanks Phil, hope that you find it useful. The more I read on the subject the more I realize how little I know! :lol: And I would rather provide our members with the tools and resources so that they can broaden their knowledge rather than cutting and pasting information and trying to pass the stuff...

I found yet another two recipes which would lead to train wrecks if blindly followed.

Found a review by Ron at Hunter Angler and I have to say he is being very polite.

Not so much for the French book. I would only recommend Professional Charcuterie for a really serious charcutier , as I have...

Made 2 kg of my Modern Oxford Sausage. I would describe it as a neglected gem.

Per Kg off Meat
Pork Lean shoulder 500g
Beef Suet (pork backfat) 200g
Veal 500
Rusk or dried bread Crumbs 168g
Salt 16g
Pepper 1.1g
White Pepper 1.1g
Cayenne 0.264g
Nutmeg 1.23g
Mace 0.79g
Thyme 0.6g
Marjoram 0.6g
Sage...

This past April, Jean and I were in Washington D.C. for my nieces wedding. We made time to ride the bus out to Three Little Pigs (TLP). It's a cute little shop and Carolina was a great hostess. Unfortunately, Jason was in Michigan for his brother's wedding, and they had scheduled the kitchen floors...

Topic Split by CW 071414@1610. See: at WD Daily Chat in Hyde Park forum.

Eric and Enrique - you have done a really nice job characterizing what this book is and is not. I think I'm a goner for it. I wouldn't spend so much on a just-released book, normally, but you have really whetted my appetite for this one. Thanks!

Enrique - Your research reminded me of the first...

I could not find any helpful reviews about the book, but will order it anyway. Will post comments about it after I get a chance to peruse it.

I am sure that there are citrus trees in southern Africa. Probably something akin to oak.

Dag nabit Now I am going to have to build some more book shelves. ;)

Ha ha ha

Thanks CW. Didn't find this in a site search so I posted.... :oops:

Ross, I got a copy of this book several years ago, and love it! The recipes are authentic, at least according to my Polish friends. I made some of the spice blends from the book as a Christmas present for a friend of mine, and she came back later and told me that she made a honey-spice cake and it...

I'm already on my way.

Let's give Stan a chance to answer. He is one very busy individual. Not to mention one of the most unselfish people I've ever known. Right now he has several irons in the fire but I'm sure he'll be able to answer soon. I'll give him a shout. Have a little patience.

No hurry ... but I'm not...

Very Interesting Books Tom, Nice find!!!

I have downloaded all the links you posted. Thank you!

Dick

I don't want to discredit the Marianski family, in fact I have all but one of their books. I guess that I would best describe myself as someone interested in charcuterie of which sausage making is a facet along with confiture, terrines, pates, etc and unfortunately if you want to learn more about...

Mirek, This is just fascinating! What a wonderful group of people. What a great project. These folks know how to work and learn... and share. And they have a great time while they are doing it. I learned a lot just watching them prepare the pork. I can't believe how quickly the hogs were butchered...

All depends from your Internet connection speed. Good luck this time.
Siara It took 1hr 13min. to download. Looks like everybody had a good time. The food looked great. I think I spotted you on the scale :lol:
Trosky