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  1. curious aardvark

    I need a recipe

    italian sausage is just plain sausage with italian herb mix. The name confused the hell out of me when I first read it. Just thought i'd mention it as I spent ages trying to work out what 'italian sausage' actually was :-)
  2. curious aardvark

    Frozen Salmon Question??

    Yep because it was vacumn packed it won't be dehydrated. It might be a little soft, but other than that should be fine.
  3. curious aardvark

    i take pics of my dinner and my wife laughs!

    You might want to re-phrase that lol And yeah it does ellicit comments. But what I've found is tha I tend to make things I might not have just so I've got some pics to post :-) Plus you get a recod of what you've cooked and if you start writing down the recipes as well - that's even better :-)
  4. curious aardvark

    getting hold of curing salt in the uk

    yep sausagemaking.org are the bods to go with. 2kg cure salt works out $15 delivered. And given that this is a fairly high concentrate (15g per kilo) usage. It's a seriously good deal. Personally I wouldn't (and don't) use uk based forums - you learn more round the us ones :-). let's face it...
  5. curious aardvark

    Noob from Scotland

    lol welcome rod - good luck with the poaching, though not necessarily a good idea to announce this kind of thing on the internet lol You never know who's reading ;-) A good site to buy a lot of the kit from in the uk is: http://www.sausagemaking.org/ It's where I get my cure salt from and they...
  6. curious aardvark

    Goat

    bizarre fact but goat is the most widely eaten red meat in the world. Also one of the hardest to get hold of in england lol Never tried it - but I'd like to :-)
  7. curious aardvark

    Wieners e/q-view

    good looking sausage, I think it's the long low temp cook that makes the main difference. Haven't tried that yet, but it's on the list :-) Great job :-)
  8. curious aardvark

    Do I need to brine salmon?

    personally I don't. But I always cook salmon in a tray or lined basket so that all the juices stay with the fish and keep it moist.
  9. curious aardvark

    Casings, casings, which I wonder

    go with sheep casing - it's just better all round. Also cut down on the fat (seriously most of kutas recipes can be made without the added fat) and throw in some oats. Oats help binding, stop moisture and fat escaping from the sausage during cooking (hence no need for the fat) and lower your...
  10. curious aardvark

    Looking for a rub recipe

    add a bit of paprika and you've got a winner right there :-)
  11. curious aardvark

    looking for help with green beans

    what do you call green beans ? Runner beans or french beans ? Runner beans we grow up bamboo tripods. Three bamboo poles tied at the top and opened out at the bottom. ACtually thinking about it we grow french beans the same way. Cheap, easy to setup and you can make the tripods any height...
  12. curious aardvark

    Chucky Smokenator Q-view

    well the food looks good but the name:- Sounds like something from the simpsons. the episode where homer buys the smokenator 1000 with hovergrill and manages to black out the whole of springfield with a dense smoky cloud :-) So what on earth is a 'hover grill' and what does a smokenator 1000...
  13. curious aardvark

    Slicer in Fl

    you get your slicer out the truck ok ?
  14. curious aardvark

    I want to name him Smokey

    guess it depends on where he's ending up when he's grown up a bit ;-)
  15. curious aardvark

    Small group Custom Smoking Buisness

    aiming to do something similiar myself (among other food related ventures). It all looks good. Prices are good. just make sure you've factored in sufficient profit. It's not just food and fuel and wood you need to take into account. If it helps - think of the preparation time as paid work...
  16. curious aardvark

    Gyro on a stick fatty Throwdown entry

    wow - not only the most unusual and imaginative fatty I've seen, but an all lamb one and a $60 fatty to boot ! Reckon you've set a couple of records there :-) And like everyone else, gotta give points :-)
  17. curious aardvark

    Biltong Recipes

    the best way to add heat to biltong is to use tabasco in the marinade. Also totaly controllable heat wise. What's your basic marinade & spice mix ? Mine is (it's not secret ;-) marinade. balsamic vinegar, cider vinegar, worcester sauce and a little sugar. Sometimes also sherry vinegar. If...
  18. curious aardvark

    I fell down and couldn't get up!!

    Raw meat maybe - but cooked ? That would be ridiculous.
  19. curious aardvark

    Sea Salt & Vinegar Almonds?

    lmao - salt and vinegar is one of the oldest and most distinctive flavours in english crisps (potato chips). Mind you we also have it on out fish and chips (chips = sorta french fries but different) For the almonds I'd smoke for an hour or so so that they were hot. Then lightly coat in...
  20. curious aardvark

    Lutefisk

    Had to look this one up : http://en.wikipedia.org/wiki/Lutefisk so salt fish soaked if birch ash and removed just before the point where the fat becomes soap. It's right up there with rotted shark meat. You don't have to have your taste buds removed at birth to be scandanavian - but it's got...
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