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  1. Jimbo9414

    Q: Grinding Chicken Skin & How to Juice Things Up

    In Germany they use veal skin and add it to sausage. They poach the skin first, then run it through the grinder.
  2. Jimbo9414

    ALL BEEF BOLOGNA, AND A THANK-YOU

    I finally found an affordable Champion juicer, any tips for the emulsification process? Thanks.
  3. Jimbo9414

    The Oklahoma Onion Burger

    Great post, thanks for sharing! I have friends and family in OK and they always made the best onion fried burger. I went back home and tried to make this on my own, but it just wasn’t right. I swore that the next time I went down there I would do some investigation into technique. I found out...
  4. Jimbo9414

    First time with my new pizza oven!

    Nice, that’s my fav toppings on pizza, I would grab it and run..lol. Very cool that you have access to Restauran Depot! my buddy hooks me up with the Grande mozz and ezzo pep from RD, highly recommend those products if your store offers it. Check out pizza making.com, a forum with lots of...
  5. Jimbo9414

    Long over due. But here's my first Ooni run.

    I’ve been making pies at home for years and it was still a bit of a learning curve for me when I bought my Ooni 16. I turn down the flames right before I launch. Turn pie 120 degrees every 20 secs and it’s done. No sugar or diastatic malt ever. In find a 14 inch pie a bit more...
  6. Jimbo9414

    Salt question

    In in a similar situation with my wife and have experimented with NU-salt in sausages I make. I have found that I can replace about 1/3 of table salt with NU salt, any more than that leaves a metallic taste. As far as a cheaper source of NU salt, it’s just potassium chloride with a bit...
  7. Jimbo9414

    Detroit Style

    Nice job! Do you have access to brick cheese?
  8. Jimbo9414

    Winco Choice Grade Beef Rib Roasts $4.98/lb

    I used to live in Norcal....man, do I miss Winco, especially the bulk bin area.
  9. Jimbo9414

    Pizza dough hydration levels

    I’ve found lots of great recipes and advice on a forum called pizzamaking,com...check it out. I agree, on your flour choice, KA has the best flour in the US. When I built my wood burning oven I tried some imported 00 flour with awesome results, but you need to have high temps when working with...
  10. Jimbo9414

    New Guy from Colorado

    Welcome from Colorado Spring, CO.
  11. Jimbo9414

    Brisket burgers

    I love brisket burgers! During the pandemic meat shortages I could only find flats. I bought a flat and ground with some pork fat...very delicious and juicy.
  12. Jimbo9414

    New girl here

    Pretty good advice already given here, but here's my .02 cents. Try to stay away from volumetric recipes if you want consistent results and avoid mistakes....for example, salt in sausage is usually 1.8% of ground meat, which translates into 18 grams of salt per kilo....most importantly, don't...
  13. Jimbo9414

    Detroit Pizza question

    I have family in Detroit and would there almost every summer as a kid. The didn't call it detroit style pizza, just pizza. Lol. And we ate alot of it. Of all the recipes I have tried, chef Kenji J.Lopez at seriouseats.com is on point. The hard part is getting brick cheese which is authentic...
  14. Jimbo9414

    Schnitzel night

    Sure....season the flour well....in my egg dip i use one tablespoon of milk or cream per egg and a pinch of salt.....I make my own breadcrumbs. Once I tried that I never went back to store bought.
  15. Jimbo9414

    Schnitzel night

    Thats how I make them.
  16. Jimbo9414

    Oktoberfest Brats

    I've been using this recipe for years and I can say it's on point with the ones I had in Germany. If you use the malt powder, which I highly recommend, get the diastatic malt powder.....another tip i learned from my grandfather, who owned a butchershop/bakery in Germany, is to freeze the...
  17. Jimbo9414

    Pita bread with pocket - ready to stuff with whatever you wish

    Thanks for sharing! I made these and they came out absolutely perfect. Took me back to my travels throughout the mid east. Made them for doner kebabs.
  18. Jimbo9414

    SMOKED HAM LOAF

    Thanks for sharing...Im definitely going to try this. I’m going to add an extra step by tossing the finished slices on a flat top to carmelize a bit for an extra layer of flavor.
  19. Jimbo9414

    Black Forrest Stick Time

    verständlich....Servus
  20. Jimbo9414

    Empty store shelves...

    I'm in Colorado and the stores here are rationing TP, cleaning supplies, bread, and milk.
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