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New to this Forum
Good enough! Same idea as "city chicken" in WWII, it was just pork cooked in a similar way chicken was. Just surprised they use turkey in it now, as that's generally more expensive than chicken.- Culinary Otter
- Post #21
- Forum: Roll Call
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Use or throw out ????
I might be a bit confused. The way I understand it, you mixed the sausage meat with spices and cure. Never stuffed it, froze it, and now you want to thaw it out and stuff it into casings? If that's the case, you should be fine thawing it (in the fridge), and then stuffing. Check your...- Culinary Otter
- Post #9
- Forum: Food Safety
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New to this Forum
Off the top of my head, on top of the salt, onion, and mustard, they're probably just adding a Scarborough Fair (poultry seasoning) blend to it.- Culinary Otter
- Post #19
- Forum: Roll Call
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New to this Forum
It's not really any different than any other emulsified sausage from what I see. The reverse engineering part comes into figuring out what spices they use. Basically just tasting it and figuring out what they used for spices. Unfortunately the ingredients only show mustard and onion, and the...- Culinary Otter
- Post #18
- Forum: Roll Call
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701 Summer Sausage
That right there is a life goal. That is a tight summer sausage.- Culinary Otter
- Post #6
- Forum: Sausage
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Wings with Thai Peanut Satay
I'd crush everything there but that salad in particular looks really great. The freshness is coming though on my screen!- Culinary Otter
- Post #17
- Forum: Poultry
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New to this Forum
Welcome from a bit west of you! I don't have any answers for you but I'd love to see if I can purchase some here and help reverse engineer it for you.- Culinary Otter
- Post #16
- Forum: Roll Call
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Zozzona- Italy's Dirty Pasta!
Looks amazing! I love a good Amatriciana, I may have to make this some time.- Culinary Otter
- Post #11
- Forum: Pizza
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Lasagna day 2024
A little inspiration for you!- Culinary Otter
- Post #12
- Forum: Blowing Smoke Around the Smoker.
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Lasagna day 2024
Lol yes. Appreciate the correction. We may have opened a few bottles before I posted this 🤣 Thanks! I'm not classically trained whatsoever. However after going down the rabbit hole of mother sauces, wow do I love bechamel. A good croque madame is just... The best sandwich ever.- Culinary Otter
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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Long season for Baby Backs
Sorry but those ribs have clearly turned. You should probably send some samples to some forum members for... Testing reasons...- Culinary Otter
- Post #11
- Forum: Pork
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Lasagna day 2024
He also went to Italy as an homage a year or two ago and learned how to make tiramisu, so he brought this over for dessert:- Culinary Otter
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Lasagna day 2024
Plated and now long gone.- Culinary Otter
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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Lasagna day 2024
Torched and resting. Have a nice Roja to accompany. Nothing is better than good food with good friends.- Culinary Otter
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Lasagna day 2024
I won't post it publicly but if anyone wants the recipe I'll absolutely DM it. This is hands down the best lasagna I've ever had. Shallow fry the left overs the next day and it's even better.- Culinary Otter
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Lasagna day 2024
A good friend of mine lost his wife a few years ago. They used to own an Italian restaurant in town. He was never allowed to go in the kitchen and was always the handyman. A while back he asked me to help recreate his wife's lasagna recipe, and we've made an event of it ever since. Fast...- Culinary Otter
- Thread
- Replies: 22
- Forum: Blowing Smoke Around the Smoker.
