WD Daily Chat - Talk about anything You Like

Talk about anything here as long as it is not against the rules.
Gulyás
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Post by Gulyás » Sun Sep 02, 2012 18:38

Yes sir.

And if click on the peppers picture, you can see them bigger.
Failure to prepare is preparing to fail.
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redzed
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Post by redzed » Sun Sep 02, 2012 20:47

It seems it's quite difficult to find a ham press on this continent. If you want one bad enough, you can always order it from Miro on the Polish site of WD. Around 70 bucks plus shipping. Next time I'm in Poland I just might pick one up.

http://www.wyroby-domowe.pl/praska-stal-p-286.html
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el Ducko
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Post by el Ducko » Mon Sep 03, 2012 16:08

Gulyás wrote:...somebody told me, if I can help it, don't get old.
You know what, I could NOT help it. :sad:
Yeah, maybe, but good sausage helps. ...and beer. :mrgreen:
Experience - the ability to instantly recognize a mistake when you make it again.
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Post by ssorllih » Mon Sep 03, 2012 16:11

Getting old is unavoidable but growing up is optional.
Ross- tightwad home cook
Nico
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Post by Nico » Mon Sep 03, 2012 16:14

Age is in the mind. I'm too old to grow up now. :smile:
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Post by nuynai » Tue Sep 04, 2012 01:14

My Brother's line is, I'd rather wear out than rust out. Welcome Nico.
Gulyás
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Post by Gulyás » Tue Sep 04, 2012 03:11

Well my friends, I did NOT grow old, I'm young again.
I'm in my second childhood. I might have to find myself new girlfriends.
Come to think about it, if my wife is 60, I could trade her for 2 30 year old........ :grin: :grin: :grin:
I'll ask her opinion. If I don't write again, I'm dead...... :grin: :grin: :grin:
Failure to prepare is preparing to fail.
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Post by ssorllih » Tue Sep 04, 2012 12:56

Gulyás wrote:Well my friends, I did NOT grow old, I'm young again.
I'm in my second childhood. I might have to find myself new girlfriends.
Come to think about it, if my wife is 60, I could trade her for 2 30 year old........ :grin: :grin: :grin:
I'll ask her opinion. If I don't write again, I'm dead...... :grin: :grin: :grin:
Be careful you might not be wired for 230. :shock: :shock:
Ross- tightwad home cook
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redzed
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Post by redzed » Tue Sep 04, 2012 15:08

ssorllih wrote:
Gulyás wrote:Well my friends, I did NOT grow old, I'm young again.
I'm in my second childhood. I might have to find myself new girlfriends.
Come to think about it, if my wife is 60, I could trade her for 2 30 year old........ :grin: :grin: :grin:
I'll ask her opinion. If I don't write again, I'm dead...... :grin: :grin: :grin:
Be careful you might not be wired for 230. :shock: :shock:
Ross you are sharp this morning!
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Post by grasshopper » Wed Sep 05, 2012 15:28

Chuckwagon! Not to be off topic but does the name Will James (lone cowboy) ring a bell with you.
I have most all of his books and some paintings. In cowboy code A man has no right to ask another mans real name as then he might have to give it up to the marshalls. In my younger days, I was taught horseshoeing by Adrian Wilson whose ranch was in the prior mountains in Montana. His father ran wild horses and bread them with his own. Then he sold them to the Calvary.They were called Canadian Remounts Now back to kabanosy, I think UPS just delivered my cure.
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Post by Chuckwagon » Thu Sep 06, 2012 07:43

Grasshopper ol` pard,
Will James wrote 23 books in all. He also illustrated his own books. "Lone Cowboy" was written in 1930. His last book was written in 1942 and it was called, "The American Cowboy". I`ve got a copy of the "Cowboy Code". If anyone on the forum is interested, I`d certainly email it, PM it, or even post it (if someone asked or twisted my arm).
Will James was a stuntman for the movies too. He met his wife in Reno, Nevada about 1919.
Pryor Creek, Montana is where he spent his later years and he also had a home in Billings. The ol` cowboy died during World War II in Hollywood. He certainly was a colorful character!

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by grasshopper » Thu Sep 06, 2012 15:53

Chuckwagon I knew Will James would get your attention. Newely from Gunsmoke was at our state fair this past week. I got to talk to him about Will James. He is selling his paintings and they are very good, especially the one with Festis on his mule. (expensive) I Will learn how to get around the forum. We have a lot of stories to trade. Looking forward to kabanosy, still don't have insta cure 1 yet.
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Post by grasshopper » Sun Sep 16, 2012 01:59

I have 5 boys, two of them hunt or fish every weekend, They brought me 4 goose breast to smoke. All my research is that no matter how you smoke them, make jerky or sausage. It will still be goose. So far I have to agree. I did brine them over night and smoke them at 155 deg internal temp, so I didn't kill myself.I also used different rubs. It is not very good at all. IT does look good though. Anybody have a miracle recipe.
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Post by ssorllih » Sun Sep 16, 2012 02:08

Almost all of my experience has been with young domestic geese. If these were wild canadians they could be several years old and pretty tough. That would indicate long slow cooking with moist heat. In the recipe section there are some game recipes for sausage.
Wild Fowl

The meat quality of wild birds is less predictable than farm raised chicken or turkey due to the different age of the birds that reside in different areas. They have fed on an unknown diet which affects the flavor of the meat. What is predictable is that these birds are very lean and will benefit from curing. Cure birds as you would domestic poultry. Wild birds require frequent basting during smoking and cooking. Place an aluminum pan under the bird to catch drippings which may be utilized for making gravy later. A good approach is to cover the whole bird with bacon strips and secure the strips with wooden toothpicks. Keep in mind that meat areas covered with bacon strips are not exposed to smoke and will develop a pale color. For uniform color bacon strips should be removed during the last 1-2 hours of smoking. During the cooking stage, the temperature will be raised to 170° F (77° C) or higher and the meat should be frequently basted to prevent drying.
http://www.wedlinydomowe.com/poultry-and-game/game
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Post by grasshopper » Sun Sep 16, 2012 02:15

Thanks ssorllih I will go to poultry/game section. It was a lot of work and did not taste very good.
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