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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.

I've been using this recipe for years and I can say it's on point with the ones I had in Germany. If you use the malt powder, which I highly recommend, get the diastatic malt powder.....another tip i learned from my grandfather, who owned a butchershop/bakery in Germany, is to freeze the...

Thanks for sharing! I made these and they came out absolutely perfect. Took me back to my travels throughout the mid east. Made them for doner kebabs.

Thanks for sharing...Im definitely going to try this. I’m going to add an extra step by tossing the finished slices on a flat top to carmelize a bit for an extra layer of flavor.

verständlich....Servus

I'm in Colorado and the stores here are rationing TP, cleaning supplies, bread, and milk.

If possible..do you have a cross sectional pic of the finished product? Im about to pull the trigger on a CL ad for a Champion juicer for 60 bucks..just wondering if this is better than my high end food processor. Thanks!

Right!!..pricey for tenderloin, but would pay that for a money muscle every now and then...had me confused as to what it actually is. Thanks for clearing that up.

Saw this at the store...is this the money muscle or a part of the tenderloin?

And the weisswurst casing is not meant to be eaten...used to get a chuckle watching tourists trying to eat it with the casing...tough and chewy...great advice on the beer boot..another tourist giveaway...lol