WD Daily Chat - Talk about anything You Like

ursula · Post by **ursula** » Mon Dec 31, 2012 10:40

Hi Chucky,
It was a great night. I had 13 guests and we served lots of canapes. Then the main course of Italian , chicken and bratwurst sausages with salads, followed by homemade passionfruit, vanilla, chocolate and redcurrant icecream. We played table tennis, then had a big bonfire, and dad played wonderful old songs on the piano accordion around the fire, while we sang and danced. It was just lovely.
Two guests had a birthday, so I made a Zuppa Inglese Italian custard cake with rum and we toasted them with champagne. One of the nicer celebrations I've had in a while.
And no, the police didn't come; they ween't invited.
Warm regards Ursula

Chuckwagon · Post by **Chuckwagon** » Mon Dec 31, 2012 11:00

My dear, now that sounds like my kind of party! Good friends - good food - good music - lots of things to do (simple things are best eh?). Singing 'round a bonfire is terrific and dancing is even better! We get a few banjos and guitars going and advance to more wild things like pitching horseshoes and running sack races.

Sometimes there's a romantic hayride pulled by a team of horses. Later, the board games come out and even they get a little carried away. Sheeeyuks, I'm like the original "Oakie From Muskogee" where "even squares can have a ball"!

The simple stuff is the best.
Glad you had fun Ursula and I'm glad your party was a success. You deserve it gal. Wow, it sounds like you did a lot of prep cooking eh? I'll bet it was all worth it. Did you take some photos? I'd like to see a picture of your dad playin' the accordion!

Best Wishes,
Chuckwagon

ssorllih · Post by **ssorllih** » Mon Dec 31, 2012 19:22

The other day I wandered off into cyber space in search of smoked salmon recipes and found many, many "best recipes" for smoked salmon. The only thing that they all had in common was salmon, salt and smoke. No one agreed upon the best variety of the fish. There were as many opinions concerning the source of the salt as for the fish and the wood source for the smoke and how to burn it could be a chapter all by its self.
One type of recipe called for three days of dry salting with either a simple or a complex blend of herbs and spice. Then rinsing the fish and soaking it in a similar 50° to 80° brine then rinsing again, drying and either cold smoke flavoring it or hot smoke cooking it.
When I found my way back to a physical world I returned to the concept that less is more.
The Marianskis and Chuckwagon allow that you "CAN" use any blend of flavors that you find pleasing but add that the standard for any processed meat is well established and modifying that standard simply makes it yours.
El Ducko has written a fine paper on Chorizo sausage. It is a grand read in that it details a couple of dozen recipes for a sausage called Chorizo. They don't even agree on what meat and one uses tuna.
There are certain products that are carefully produced from growing the animal to marketing the finished product and there are many imitators and some of those can be very fine.
I read the other day of a person of no experience with food beyond the dinner table. He purchased a half pig cut into the primals. and complained to the sellor that the pig had not been properly fed because the bacon tasted just like fresh pork. He was told that it is fresh pork it hasn't been cured and smoked. He knowledge of bacon stopped at "it comes from a pig".
I know that this is rambling but I only wish to emphasize the need for all of us to learn all that we can and to do as much of our own reserch as posible.

grasshopper · Post by **grasshopper** » Mon Dec 31, 2012 19:57

Well said in my opinion. Thank You for the post. Happy New Year To everybody

ssorllih · Post by **ssorllih** » Mon Dec 31, 2012 23:28

I have discovered a radical method of increasing my freezer space by about 5%. I defrosted it today. I had glaciers in there.

grasshopper · Post by **grasshopper** » Tue Jan 29, 2013 20:00

Hey CW I was reading Paul Kirk's barbecue book. I made his simple ketchup, It was OK. It tasted like barbecue sauce and very sweet. So I went to our recipes in Hyde park and your catsup link does not work. Can you please post some ketchup recipes, when you have time.

Chuckwagon · Post by **Chuckwagon** » Wed Jan 30, 2013 00:28

Thanks for asking Mike. I'll fix the link too. Here's some info:
It was broken before. See this link also for a chuckle or two by El Duck A Roo:
http://wedlinydomowe.pl/en/viewtopic.ph ... ght=catsup

Also, try this for catsup and other condiment recipes:
http://wedlinydomowe.pl/e...er=asc&start=15

[USA] Here`s how to make your own catsup:

6 pounds tomatoes, peeled, seeded, and chopped
2 stalks celery, chopped
1 large onion, chopped
4 jalapeño or serrano chiles,
(stems and seeds removed, chopped)
1 red bell pepper, stem and seeds removed, chopped
1 cup brown sugar
11/2 cups cider vinegar
2 teaspoons dry mustard
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 to 2 teaspoons salt

* Cook the tomatoes for 15 minutes, then drain off the juice. Add the celery, onion, chiles, and bell pepper and simmer for 1 hour. Add the sugar, vinegar, and spices and simmer for an additional hour. Remove from the heat and puree until smooth. Pour into sterilized jars and process in a hot water bath or freeze the mixture for use later.

Best Wishes,
Chuckwagon

Chuckwagon · Post by **Chuckwagon** » Mon Feb 04, 2013 07:48

Ouch! Sawhorse's team (49'ers) did NOT win the Superbowl.

Our condolences Ray. Wow, are you going to have a headache in the morning? Shucks pal, fix up some great sage breakfast sausage with a little thyme, nutmeg, sage, and pepper and forget about it.

Hey, did you guys see that commercial that our favorite truck company sponsored named "And God Made A Farmer" by Paul Harvey? It is terrific. It even makes a person think about where all the pork and beef comes from for our sausages. Here's a link if you'd like to see it: http://www.youtube.com/watch?feature=pl ... MpZ0TGjbWE

Best Wishes,
Chuckwagon

grasshopper · Post by **grasshopper** » Wed Feb 06, 2013 18:49

As a beginner, having A LOT of trouble with putting on hog casings. I was mad clear to the bone. If 10 of CW's ratchet jaw horse flies showed up. I would of smacked them just for fun. So I went out to the shop and made this. Fill and rinse at the same time. I think the answer is stainless tubes, maybe.?

Chuckwagon · Post by **Chuckwagon** » Thu Feb 07, 2013 07:08

My goodness Mike! That's pretty innovative. You'd better patent it and make a few bucks. You and Kirby Campbell could get together and open a company making your products for the sausage home hobbyist.
Hey, I still limp from the bite of one of those "ratchet-jaw" horse flies!

I used to shoot 'em but it just made them mad.

Best Wishes,
Chuckwagon

ajwillsnet · Post by **ajwillsnet** » Thu Feb 07, 2013 18:09

I find it much easier to slide on the casings if I first crank the stuffer until the sausage is just starting to stick out of the end of the funnel and then slide on the casings. The little knob of sausage meat acts like a lubricator and the casings slide on with little effort.

Hope this helps.

Bert

Chuckwagon · Post by **Chuckwagon** » Fri Feb 08, 2013 15:06

Yikes Bert,
Thanks! But could you clarify that just a bit. Explain a bit more would you? This is fascinating.
I appreciate your reply.

Best Wishes,
Chuckwagon

CrankyBuzzard · Post by **CrankyBuzzard** » Tue Feb 26, 2013 02:44

Sorry folks!

While this batch of cheese and almonds were cooking I received a phone call letting me know that a good friend had been killed in an accident.

My bride took over the packaging of the cheese and almonds.

Once we open the vac packs, ill post pics and provide details of the prep and smoke...

Charlie

ssorllih · Post by **ssorllih** » Tue Feb 26, 2013 03:44

That is never a good call to get Sorry to hear that Charlie.

Chuckwagon · Post by **Chuckwagon** » Tue Feb 26, 2013 03:52

That's terrible news. My condolences Charlie.

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