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  1. curious aardvark

    First time smoking cheese

    this woman owes me HUGE favour :-) (see 'Yes Yes Yes' blog post) www.chocstar.com So I think I'll give her the task of looking for some maytag :-) Hey now we got plenty of rabbit in the freezer - anyone smoked rabbit (umm I'll go post over on the game section lol) cheers for comments anyway...
  2. curious aardvark

    Smoking halibut for a vegetarian

    lol yes WE know fish is meat. But most veggies will eat it. No I don't follow the logic either, I'm just grateful, as it makes cooking for them SOOOOO much easier. I'd smoke the halibut anyway - hell it'll be great for anyone :-) Vegans ? yeah well they don't get invited to eat :-)
  3. curious aardvark

    American Royal BBQ Championship

    where is it - I'll stick it on my 'going-to-tour-america-one-of-these-days-when-I've-got-time-and-money' to do list :-) (this is a REAL list)
  4. curious aardvark

    Scrapple

    lol I did say fatty stuffed with scrapple :-)
  5. curious aardvark

    Help: Need Replacement Water Pan

    looks like the stainless mixing bowls I bought from my local supermarket for £0.99. They hold 7lbs of sausage meat and fit in my fridge - so would probably be about the right size. Have a look in the cookware section in wallyworld :-)
  6. curious aardvark

    Smoking halibut for a vegetarian

    oohh halibut - One of the best fishes you can get. If you want to keep it simple, rub with olive oil and some fresh grund black pepper and smoke till it flakes easily (if it's a thick enough piece to hold a probe take it to 165). That alone would be superb. If you fancy rolling the red carpet...
  7. curious aardvark

    What about zinc plated??

    what's a uds ? ps. if using hydrochloric acid on any metal - do so in a very open space. One of the byproducts is hydrogen - which will explode if ignited. (the other would be zinc chloride, which is what you're washing off the remaining metal) You don't see any galvanised cookware - might be...
  8. curious aardvark

    British Cold Smoked Salmon - what the toffs eat ;-)

    I vac and freeze the slices. But clingfilm works just great on the half sides. Like I said - don't get freezer burn and it defrosts perfectly. Also saves on real big vac bags :-) Is there any other ketchup worth the name ? I don't think so. When I ws kid people would try me with different...
  9. curious aardvark

    Girls in boats....

    lol you'd have to check the relative cholesterol levels :-) Also depends what oil was used in the mayo. Looks good anyway :-) Why individual boats for each chicken breast. Surely this would work just as well wit it all in one big tray ? Or was it simply for presentation purposes ?
  10. curious aardvark

    Scrapple

    Yep read all the bumph - though that suggets a dutch rather than german origin. was just remarking that the name would 'suggest' apples :-) http://www.applescrapple.com/ Guess I wasn't the only one lol
  11. curious aardvark

    question on dehydrator

    now that's a nice looking bit of kit. If it does everything it says on the box, you're going to have some major fun with that :-) And damn cheap too :-( Bet they don't make a model with euro electric power. Fish jerky ? Hmm. Cold smoked salmon dried to jerky consistency. Now that should be good.
  12. curious aardvark

    British Cold Smoked Salmon - what the toffs eat ;-)

    ah I got sneaky with the pictures (or thought I had lol). I'm abit paranoid about online photosharing services as all the ones I've seen have in the small print that any pics uploaded to them turn over copyright of those pictures to the photo sharing service. Ie they can use them and sell them...
  13. curious aardvark

    Scrapple

    wow - still I suppose someone had to come up with a way to make grits palatable :-) Never liked any kind of cornmeal mush from polenta right on down to cornmeal tortillas. But mixing it with pig snouts, liver, lights and the like is genius. Take two fairly unpalatable products and make...
  14. curious aardvark

    Yep, another fatty!

    lol wow that's stuffed alright ! Bet it tasted great :-) Pasta really seems to work well in fatties.
  15. curious aardvark

    why brine and other questions

    yep smoked salmon is different. But all it requires for cold smoking is salt. I add sugar and dill for flavour and the sugar will help in the dehydration. But it's traditionally just done with sea salt and smoke. Hot smoked salmon doesn't really need anything. Maybe a few herbs and some evoo...
  16. curious aardvark

    why brine and other questions

    lmao - if you worried about shelf life of cured, smoked fish - you're not making it right. :-) if you're brining or dry curing and then hot smoking. There is no bacteria left. It's cooked ! You don't need extra preservatives in something that's been salt cured, smoked and cooked. You really...
  17. curious aardvark

    why brine and other questions

    hot smoked a couple of trout recently. Some one gave a mate a couple of decent sized rainbow trout, my Mate gave them to me as he didn't know what to do with them and his partner doesn't like fishy fish (if you know what I mean). They'd just been gutted, I beheaded them and cleaned out the...
  18. curious aardvark

    Hofbrauhaus, great place!

    rotfl. It really is true. They do say that 99.9% of all man-u fans don't even live in the country. Over here man-u are sort of like the yankees - you just love to hate them :-) Grew up in germany - now if you want Beer - go to belgium :-)
  19. curious aardvark

    Im a pastrami copycat

    I've eaten store pastrami. It's okay. I suspect if I made my own it'd be way better than just Okay :-)
  20. curious aardvark

    First time smoking cheese

    Anyways - first cheese smoke is now done. Cheese was tasted, results are in. I loaded four slabs of chees into the smoker while I was smoking the salmon. Took one piece out every hour and sealed it in a labelled bag. Left for a couple of days. For my money the 3 hour cheese was bang on the...
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