Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
T
Hello from WI
Hello, Samm, from NW Minnesota! Make yourself at home and browse around; I learn something new every time I do. (Love dated equipment--it's usually paid for. 🙂) -
T
Southern breakfast in NW Minnesota
I've spent half my life in NW MN, but my family (both sides) comes from Kansas City by way of South Dakota. (Yep, both sides.) So I like southern food (despite the fact that Kansas blinked during the WBTS). Pops Fassetts' breakfast sausage, pork butt/venison style, seared over high heat then... -
T
Rotisserie Chicken - Wow
I really think you'll like it. (Unfortunately, I'd been using this recipe for years and just lately learned who created it.) Let us know if there are changes to be made. -
T
Rotisserie Chicken - Wow
What a beautiful bird! FYI: looking for a tasty seasoning mix for rotisserie? Do check out my little post on "Mimi's Rotisserie Style Sticky Chicken and variations." The original blend is a true masterpiece (and my lower salt, slightly milder version ain't half bad either). -
T
Bucket Potatoes
Are spuds harder to grow down south? I've been told the Kennebec variety is what you need for towers. Using lots of loose sandy soil is good advice too. Around here (NW Minnesota), the best time to plant potatoes in a home garden is the first two weeks in July--you'll miss the dreaded potato...- TeeZee
- Post #29
- Forum: Root Crops
-
T
Cheeseburger soup
An old post, I know, but chopped dill pickles! Lovely photos--glad it's August now--and a great little pup.- TeeZee
- Post #57
- Forum: Chili, Soups, and Stews
-
T
Looking for an Amazing Surefire Pizza Sauce Yet Fast and Simple
I was looking on Morton’s Web site recently and couldn't find theirs either.- TeeZee
- Post #43
- Forum: Sauces, Rubs & Marinades
-
T
Looking for an Amazing Surefire Pizza Sauce Yet Fast and Simple
Mix the salt with flour (as a buffer) and you won't have a problem or, as noted above, knead the salt in at the end.- TeeZee
- Post #38
- Forum: Sauces, Rubs & Marinades
-
T
Mimi's Rotisserie Style Sticky Chicken and variations
If you've a mind to, head over to 'Deep South Dish' and take a look at Milli Hiller's original Rotisserie Style Sticky Chicken rub. Here's my tried-and-true bulk variation: Makes about 3/4 cup. 1/4 cup plus 1 T. salt 1/4 cup plus 1 T. smoked paprika 2 T. plus 1 1/2 t. granulated onion 2 T...- TeeZee
- Thread
- Replies: 0
- Forum: Sauces, Rubs & Marinades Sticky
-
T
Looking for an Amazing Surefire Pizza Sauce Yet Fast and Simple
Well, why not? Over at 'Recipe Tin Eats' there's a crispy taco-quesadilla thing that you can bake for a crowd--you could make pizzadillas that way too. (I've got chicken in the oven and now I'm hungry for pizza; it never ends around here.)- TeeZee
- Post #25
- Forum: Sauces, Rubs & Marinades
-
T
Looking for Amazing Green / Hatch Chili Enchilada Sauce and/or Salsa Recipes
Oh dear--this is terrible--it looks so good! (And yes, once upon a time, I too stood in line in the parking lot for roasted Hatch green chiles.)- TeeZee
- Post #12
- Forum: Sauces, Rubs & Marinades
-
T
Looking for an Amazing Surefire Pizza Sauce Yet Fast and Simple
Sime Somebody mentioned squirrels. Sigh. Jcam, mine is a slight variation on yours and the best I've come across yet. No-cook, tastes authentic, and is quick to put together; one batch makes four pizzas and the sauce freezes well. 14.5 oz. (411g) canned diced or fire roasted or puréed...- TeeZee
- Post #22
- Forum: Sauces, Rubs & Marinades
-
T
How to get that TANG!
Not sure where to drop this link, but a post on TANG! seems the most likely place. On the use of vinegar and wine (really, anything acidic) in sausage: https://en.wedlinydomowe.pl/viewtopic.php?f=4&t=7337&p=29195&hilit=%2ALinguica#p29195 Naturally buttermilk and sauerkraut are highly acidic... -
T
How to get that TANG!
Ah, the pH's the thing! Raw milk comes out of the cow already cultured--let it set on a kitchen counter and it will sour and thicken on its own, and unlike store-bought milk that merely rots at room temperature the taste becomes pleasantly tangy. (This is 'clabber' and our grandparents drank it... -
T
How to get that TANG!
No, it won't work the same or even as well. There are specialized meat cultures for the same reason as there are specialized dairy cultures--organisms that feast on one particular thing and starve on another. (Now it sounds like I'm torturing my buttermilk. ;-) Thanks. -
T
How to get that TANG!
Thanks for your kind input, I'm familiar with this product. I'm experimenting with a Bulgarian buttermilk culture (used 1/2 cup of it instead of Fermento and chicken broth in a chicken sausage from the Taste of Artisan site). But as you say, bactoferm cultures are one thing and powdered... -
T
How to get that TANG!
Thanks. Was hoping you had read this somewhere and could direct me. ;-) -
T
How to get that TANG!
PC Farmer, this is an old post, I know, but I was wondering if you can recall where you read this. -
T
Chicken Sausage
Just wanted to note here under your fine post that I added 1/2 cup active cultured buttermilk (instead of culture and chicken broth) to Victor's recipe and did get a nice tang in the sausage after it sat three days in the fridge. (The garlic and onion flavors were more nuanced as well, so I...
