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  1. zwiller

    Pickle juice brine?

    Must... resist... chamber sealer... LOL IMO there 2 important things to learn from using pickle brine: 1. NOTHING goes to waste in a professional kitchen, and 2. using things like this can create a signature flavor (Chick Fil A). Not sure if anyone saw it but made pickled sausage with...
  2. zwiller

    This is a must try Italian Sandwich

    Nope. Also the spices amounts are VERY low. I SV'd in the casing no bag. https://www.meatsandsausages.com/sausage-recipes/cooked/mortadella-deutsch-paprika
  3. zwiller

    This is a must try Italian Sandwich

    Nice sammy! @chopsaw beat me to it. Just used Marianski's german/deutch mortadella at the suggestion of Rich and it's KILLER! For some odd reason (probably hangover ha) I nuked some and my mind was blown. Tasted EXACTLY like a good frankfurter. Knife marks were deliberate to show how...
  4. zwiller

    Grinding straight into meat bags

    Random thoughts. You need to make more jerky HA! Be curious of processor would do it for you for a reasonable fee. Maybe try a smaller diameter tube. The thought would be that it would create more forward pressure than back pressure. Good luck!
  5. zwiller

    Adovada Tacos my way.

    TOTALLY making this. Big fan of the simplicity be canned sauce. How does adovado sauce differ than say enchilada?
  6. zwiller

    Strong coffee

    Wild. That was EXACTLY my method when I was espresso geeking. Check this out. I browse here on my phone and then later comment on the laptop so I read your post before making my am cup (nespresso) and was thinking how to respond and thought to myself. Wonder if ran the cup again... I'll be...
  7. zwiller

    About to do a small Davomak ham, do not want to use veg stock

    Agree with others the stock was not really to my liking and a PITA to find. Not really an exact method but typical stock is prolly 2% salt so 2% of 10% stock is .2% so lower your salt by .2%. Dave used 2% salt so only use 1.8% with your salted stock. Not done it yet but a huge fan of bouillon...
  8. zwiller

    What’s the craze with smash burgers

    HOLY CRAP I gotta try this OK burger thing!!! So it's like 1/2 an onion per?
  9. zwiller

    Strong coffee

    Nespresso here too but wife doing the Keurig. I would say a lot of people craving a good strong cup would love a nespresso americano. Shot with water. Add cream/sugar if you want. Heads up nespresso people the pods can be scored for a deal on ebay but you gotta buy bulk.
  10. zwiller

    Impulse purchase

    Tasted my first commercial pickled red hot yesterday. Not Zieglers but Bay View brand from Menards. No way you can make something like that without the heat being in the sausage first. Good stuff and yeah pretty dang hot.
  11. zwiller

    Schnitzel time!

    NICE. OFest type fare is around the corner. Hope to see more from her. I am still working on my german stuff off and on. Maggi cubes and Kuhne Salata were the latest splurge. Not weird at all to me. I have not seen anyone talk about it but as a student of german and asian food there is...
  12. zwiller

    Curved rail table

    Where's the fish tanks? :emoji_laughing: Wild cherry shaker grandfather clock could be a revisit but yet new.
  13. zwiller

    Strong coffee

  14. zwiller

    Strong coffee

    Coffee snob here... Starbucks Sumatra is the best Kpod there is IMO. Anything beyond this is espresso and that's another conversation.
  15. zwiller

    Crispy chicken skin?

    I've done skinless low and slow smokes and not for me. Too smokey for bird unless you are curing. For bird, think wood fired grill (higher temp and lighter smoke profile). Last run I went the highest ever, 500F. Cornell chicken. Got pretty dang crispy.
  16. zwiller

    Messy Sticky BBQ Chicken

    NICE. I can taste those little caramelized bits from here.
  17. zwiller

    Blue Gold Sausage

    Heads up I sent Rich the Breakfast Bell which is the hot and spicy one. Pretty close to "the one". Shoot me a DM if you want a sample. Semi local butcher does lots of things well and they use the CY stuff. Heads up that site is sorta sneaky. LOTS of cool stuff "hidden". Check out the...
  18. zwiller

    A Genuine Toad Strangler

    Nope. Back in 80s my brothers and I wore the crap out of the Johnny Dangerosuly stuff. Ya fargin icehole/cork soaker!
  19. zwiller

    Anybody tried mixing chopped bacon with 90/10 ground beef?

    Never ran it with bacon but I have cut GB with ground pork for things and think it is actually better than GB alone. IE loose meat spaghetti, meatballs, sloppy joes, meatloaf, etc. Ground bacon in pork sausages with onion like leberwurst are killer.
  20. zwiller

    A Genuine Toad Strangler

    Toad strangler is new one for me, love it :emoji_laughing:
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