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Replay on Orange Chicken
been almost a cupla years since i posted this but made a batch up for supper tonite. lotsa new members and maybe some didnt catch this first time around. good eats... 6 bonless/skinless chicken chi chi's flour egg wash corn starch cooking oil cube up the chicken breasts dredge the chunks in... -
Maple Smoked Lake Trout w/pics
both, jig with one line and tip up for other. use the big tube jigs for muskies, they seem to really like white and flourescent colors,,, thks -
Oh no I'm out of Bacon.
had that smoker full!!! looking good and hoping you provide some sliced shots after it chills down... great looking bacon Mark!Thumbs Up- erain
- Post #5
- Forum: Hot Smoked Bacon
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Maple Smoked Lake Trout w/pics
the victims, actually only did up the big one this batch... filleted and left skin on, also i cut each fillet into 5 pieces. the plan is to smoke over maple using Todds Amazen smoker. i have brined the fish for 2 days using my traditional brine. and then a fresh water soak for 6 hours... -
Hello from small town Minnesota!
howdy neighbor!!! welcome to SMF... :welcome1: show some pics of smoker etc. where from in MN? -
First Sauerkraut
was how my mom did it too, was very good. just doesnt develop the flavor like in a bigger batch in a crock. -
First Sauerkraut
if you use the water bag method of sealing, you will not have the "funk" on top of the kraut. it is important to never peek though, it is an air tight seal and gasses will push up out and around the bag. i always have my containers filled with firmly tamped cabbage 3-4 inches from the top... -
2012 Lake Trout opener
dang Bob, shuda seen the other... seriously made the one in the pic look like a minnow... Yeah, had to go to canada for snow... -
2012 Lake Trout opener
did the annual pilgrimage into ontario for the lake trout opener... weather started out kind of gloomy but temps were nice. not the normal below zero stuff but warmed up to about 30 deg during the day. this was me first trout of the year 2nd day i drew a blank for the day except i did have... -
Pennsylvania Dutch Potato cakes Q-view
love potato pancakes... my mom makes them from a grated raw tater. i like this twist and for sure gonna give it a try on some leftover mashed taters. thks for sharingThumbs UpThumbs Up. got it copied down!- erain
- Post #17
- Forum: Side Items
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What's the title of a good book on sausage making?
i have all the above mentioned books in my arsenal... maybe biased as the Kutas book was out long ago and prob did more for home sausage makers than any other single publication. maybe even them all combined... that said i got a new book this year, bought it for myself for xmas... "the art of... -
Great sausage website
ck this one too... http://www.fao.org/docrep/010/ai407e/ai407e00.htm- erain
- Post #12
- Forum: Sausage Sticky
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MES 30 heat came on without setting it!
yup, teez has it exactly right... set the timer and it starts the heating unit. will default at 100 deg unless you change.- erain
- Post #4
- Forum: Electric Smokers
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Maple Syrup
Grade A Light Amber: A very light syrup with a mild, delicate maple flavor, this is usually made early in the season when the weather is cold. This is the best grade for making maple candy and maple cream. Grade A Medium Amber: A darker, mid-season syrup, this is often used as a table syrup...- erain
- Post #22
- Forum: Sauces, Rubs & Marinades
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What to do with leftover ham??? Wood fired hawaiian pizza on the smoker!
great looking pizza man!!!Thumbs Up dont forget about baked beans, scalloped taters, wild rice soup etc... for uses of excess ham... jambalya, split pea, could go on and on... -
new from North Dakota
lol welcome to the forum... and here i was thinkin of someone else at first before you put in the disclaimer P.S...:biggrin: -
Did a little smoking today
wow Jerry, quite the assortment of goodies for the wifey to take home with her,,, i have yet to try meatloaf, something i gotta do. that and our smofried turkey... nice smoke ol buddy!Thumbs Up- erain
- Post #23
- Forum: General Discussion
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Maple Syrup
maple syrup..... generally for cooking grade B or the "darker" syrup is just fine... the grade A syrup is the first syrup of the year, it is when the sap starts to rise from the roots of the tree and attempt to get to the branches of the tree. but the cold temps at night force it back down. so...- erain
- Post #17
- Forum: Sauces, Rubs & Marinades
