Recent content by Jimbo9414

In Germany they use veal skin and add it to sausage. They poach the skin first, then run it through the grinder.

I finally found an affordable Champion juicer, any tips for the emulsification process? Thanks.

Great post, thanks for sharing! I have friends and family in OK and they always made the best onion fried burger. I went back home and tried to make this on my own, but it just wasn’t right. I swore that the next time I went down there I would do some investigation into technique. I found out...

Nice, that’s my fav toppings on pizza, I would grab it and run..lol. Very cool that you have access to Restauran Depot! my buddy hooks me up with the Grande mozz and ezzo pep from RD, highly recommend those products if your store offers it. Check out pizza making.com, a forum with lots of...

I’ve been making pies at home for years and it was still a bit of a learning curve for me when I bought my Ooni 16. I turn down the flames right before I launch. Turn pie 120 degrees every 20 secs and it’s done. No sugar or diastatic malt ever. In find a 14 inch pie a bit more...

In in a similar situation with my wife and have experimented with NU-salt in sausages I make. I have found that I can replace about 1/3 of table salt with NU salt, any more than that leaves a metallic taste. As far as a cheaper source of NU salt, it’s just potassium chloride with a bit...

Nice job! Do you have access to brick cheese?

I used to live in Norcal....man, do I miss Winco, especially the bulk bin area.

I’ve found lots of great recipes and advice on a forum called pizzamaking,com...check it out. I agree, on your flour choice, KA has the best flour in the US. When I built my wood burning oven I tried some imported 00 flour with awesome results, but you need to have high temps when working with...

Welcome from Colorado Spring, CO.

I love brisket burgers! During the pandemic meat shortages I could only find flats. I bought a flat and ground with some pork fat...very delicious and juicy.

Pretty good advice already given here, but here's my .02 cents. Try to stay away from volumetric recipes if you want consistent results and avoid mistakes....for example, salt in sausage is usually 1.8% of ground meat, which translates into 18 grams of salt per kilo....most importantly, don't...

I have family in Detroit and would there almost every summer as a kid. The didn't call it detroit style pizza, just pizza. Lol. And we ate alot of it. Of all the recipes I have tried, chef Kenji J.Lopez at seriouseats.com is on point. The hard part is getting brick cheese which is authentic...

Sure....season the flour well....in my egg dip i use one tablespoon of milk or cream per egg and a pinch of salt.....I make my own breadcrumbs. Once I tried that I never went back to store bought.

Thats how I make them.