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  1. curious aardvark

    First time smoking cheese

    like the white crumbly look of the maytag, and I'm asucker for anything that's matured in a cave. Just can't find anyone selling it. And I do look in delis and I do buy cheese at food shows and maytag's never crossed my palate. I suspect that maytag just isn't exported. :-( I'll keep looking.
  2. curious aardvark

    Paprika bacon, How to make...

    lmao just because you only have the one good cheese and it apparently doesn't travel well ;-) Paprika not a problem. lol We even have hungarians :-)
  3. curious aardvark

    First time smoking cheese

    nope not loooking good, no one seem to sell it over here :-( I'm off to bother the smoker :-) Those last few degrees you know ? lol
  4. curious aardvark

    First time smoking cheese

    looks good. Okay I'll have a shufty and see if there's any available round here :-)
  5. curious aardvark

    Paprika bacon, How to make...

    lol what's a hunky then ? Just thought you were spelling honky ironically :-)
  6. curious aardvark

    Brisket Flatw w/qview

    look good enough to eat ;-) what rub did you use ?
  7. curious aardvark

    the best cinnamon rolls I have ever had

    suppose I could use the breadmaker for the dough :-) I love fresh cinnamon rolls. Yeah if I cut that recipe in half it'll work no problem :-) Right then where's that 'print recipe' button.
  8. curious aardvark

    First time smoking cheese

    never even heard of it - worldwide maybe - but not in england :-) like I said, I don't doubt there are some good american cheeses - just never had one.
  9. curious aardvark

    Paprika bacon, How to make...

    you could also get the garlick in there by mixing garlic powder with the original cure, or with the paprika. Never even heard of this stuff before. Pork belly is cheap. But is it worth all the processing ?
  10. curious aardvark

    Funky smellin Butt!

    lol - sorry thought you were replying to the originator of the post. Well it would also inhibit bacteria. So no real reason why they couldn't use it.
  11. curious aardvark

    Lasagna fatty

    gettig there - just snagged a couple of ribs. OH YEAH ! Them babies are tender like you wouldn't believe :-) I'll leave them in till the fish's done as that's probably going to take longest. Bradley staying pretty low today - nice slow cook. Little fatty is at 165 but I'm going to leave it...
  12. curious aardvark

    Paul Newman R.I.P.

    shame about the salad dressing - but the man could act. Weird thing, I haven't heard this on the news yet. Well he may only have made it to 83 - but they 83 were damn good years :-)
  13. curious aardvark

    First time smoking cheese

    well this stuff is a medium hard cheese. I'm a cheese eater and while I've been told that there are some small dairies making decent cheese in the states now - I've never found any when over there. So not sure what you'd compare a mature double gloucester with ( and this is a great double...
  14. curious aardvark

    Curious Aardvark Brand - world famous rib rub

    find yourself a chinese or indonesian supermarket. It's dirt cheap and they sell loads. A small bag lasts ages. The recommended dosage is something like 1/4 tsp per pound of meat. I tend to use less than that. But you if you taste before and after you know it's there. I've slavered that spice...
  15. curious aardvark

    My (early) Birthday party

    great pics (slightly bigger next time maybe ;-)- looks like great day. And yeah just a 'small amount' of food :-)
  16. curious aardvark

    First time smoking cheese

    cheers guys - fondue - not a problem. There is no heat source in the smoker when I'm cold smoking. The bradley smoke generator sits in a cardboard box with a tumble dryer tube from the top of the box to the the bradley (i'll q-view the thing tomorrow). No heat on in the bradley. Hmm, not sure...
  17. curious aardvark

    Butter Smoked Walleye w/Qview

    Aaarggh, what are you doing to me. lol God that recipe and pictures has got me salivating and thoroughly ashamed that I didn't make some kind of better effort with the trout I got in the smoker at the moment. I've got to get some decent vacation time in the states next year (yeah right about...
  18. curious aardvark

    a friday load, in the Lang

    maybe you really ought to think about taking it up professionally. Not sure on the regs but you could certainly keep it below the radar if you were careful. Sort of a bbq takeaway/delivery service. Word of mouth ought to suffice initially. Smoke up during the week and do deliveries over the...
  19. curious aardvark

    Lasagna fatty

    well my main concern was the lasagna flattening back out and splitting the fatties. But just had a peek and all three seem to be holding together really well. If we hadn't had bacon sarnies for lunch I'd have been tempted to wrap a couple of strips round to hold them together. But looks like my...
  20. curious aardvark

    Funky smellin Butt!

    usually store vac packed meat is also packed in nitrogen. Pork can take on a meaty odour after sitting in the fridge for a few days. But yeah as long as it was just the surface liquid - which usually smells and you take it right up to 200 you should be fine. Acid test - bad meat will still...
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