I got your point OCD, but the open door was just there, so like Mike, I ran through it :tu
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I got your point OCD, but the open door was just there, so like Mike, I ran through it :tu
Well here it is. The next sausage project should be easier.
Attachment 261095
Attachment 261096
You my friend are really going to enjoy that larger grinder! :yQuote:
Originally Posted by OCDshaver
I suspect so. It looks like it will make short work of any project I might throw its way. I don't hunt deer so it's not like I will have 50lbs of meat to grind. I'll be working with around five to ten. But I can tell this is going to grind that much up in short order.Quote:
Originally Posted by cudarunner
Attachment 261229. I cooked these sausages in a crock pot for 8 hours....put them in this morning....and went to work....Wicked Good !
I would presume that the crock pot was on Low/also was the sausage 'cooked' in the sauce? Just wondering :shrug:Quote:
Originally Posted by nessmuck
Yes on low.....just put a cup of water in....peppers and onions and 20 sausages...no sauce
Attachment 261230..Set it and forget it
I very well may be doing sausage and peppers this weekend since I'm stocked again.
Speaking of Sausage-------
4Lbs of Elk, 3Lbs of Pork with a summer sausage mix that I decided to give a try. All stuffed into mahogany colored snack stix sized collagen casings. This is only the second time I've ever used a premix sausage mix, the other was a sample from a supplier that I was buying Prague Powder #1 from.
Anyway this is the first batch with the upgraded heating unit/which worked Wonderfully!
Right before adding the damp hickory chips. Sorry didn't notice the crap on the lens.
Attachment 261263
A few hours later and the sausage after being sprayed to cool them down and help reduce the wrinkling.
Attachment 261264
Right before being cut up.
Attachment 261265
Cut into handy sizes.
Attachment 261266
Packaged and ready to be either given away or frozen for consumption later.
Attachment 261267
The sun finally came out so I can post a picture of what the sausage ACTUALLY LOOKS LIKE as the indoor lighting messes with things.
Attachment 261280
Thanks for looking! :tu
Those look tasty.!
Yes they are indeed 'Tasty'.Quote:
Originally Posted by outback
With that said, I'm leaning toward trying the small sheep casings once I've used the collagen ones up. I guess I'm just too much of a traditionalist as I've always used pork casings for Italian and my Smoked Sausage. Yup Hog Guts! :roflmao:rofl2:
Chittling Time!!
https://www.youtube.com/watch?v=svQOQ2DIDEU
Holly crap that looks good. I'll PM you my address :rofl2:Quote:
Originally Posted by cudarunner
OUTSTANDING!!!!Quote:
Originally Posted by cudarunner
I'm waiting for the PM :shrug:Quote:
Originally Posted by DarkStarNJ
wish you would have had some of that Elk sausage when I was up there,, it is my favorite meat,, and Elk Burgers,,, the best ! Tc
Tc, you don't want to hear this but there was about 10-12#'s of coarse ground Elk in the freezer when you were here. If I'd thought about it we would have had Elk Burgers. But then the timetable was pretty tight.Quote:
Originally Posted by tcrideshd
There were also more of the smoked Kielbasa like I took with us to give to Glen in the freezer.
As we've discussed we'll get together again and if it's here at the Boars Nest, I promise Elk Burgers and Smoked Kielbasa will be on the menu! :tu
A chocolate pecan tart for the weekend.
Attachment 261317
Attachment 261318
Attachment 261319
You are Evil!Quote:
Originally Posted by OCDshaver
Damn that looks and sounds good! :tu
Can you post the recipe in the recipe thread? :shrug:
I put it there a couple weeks ago.Quote:
Originally Posted by cudarunner
Thanks! :tu I'll be checking this out! :yQuote:
Originally Posted by OCDshaver
one of the good things about living in New York... if you dont feel like cooking after work, you can pick up dinner from just about any nationality in the world almost 24/7!
Attachment 261351
real Jamaican Beef Pattys straight from the Jamaican bakery in the Bronx...
Attachment 261352
right out of the oven into the bakery box, with a traveler patty on top! ya mon!
[QUOTE=DupreesDiamond;1727588]one of the good things about living in New York... if you dont feel like cooking after work, you can pick up dinner from just about any nationality in the world almost 24/7!
Attachment 261351
real Jamaican Beef Pattys straight from the Jamaican bakery in the Bronx...
[ATTACH=CONFIG]261352[/ATTACH
right out of the oven into the bakery box, with a traveler patty on top! ya mon![/QUOTE
Do yah twist up a fatty,before eating them ?
[QUOTE=nessmuck;1727634]Not unless you you want to be a fatty afterwards !:wQuote:
Originally Posted by DupreesDiamond
Those look great though seriously....I just recently took a strong interest in Caribbean food myself and I am a fatty darn it !
So I decided to go with the sausage for dinner.
Attachment 261407
Attachment 261408
Ahh, While the sausage is flavoring the sauce, the sauce is flavoring the sausage. I LIKE! :tuQuote:
Originally Posted by OCDshaver
That's the idea. Full integration. It's one homogenous dish when it's done.Quote:
Originally Posted by cudarunner
Several years ago my oldest daughter asked for my meatball recipe which I gladly gave her. A week or two later she called and said they didn't come out like mine. I asked her if she had simmered them for a couple of hours in the sauce and she said no, she's just warmed them in some Prego. I told her that's why they didn't come out anywhere near like mine as they needed the sauce to flavor them and at the same time the meatballs would flavor the sauce.Quote:
Originally Posted by OCDshaver
She said that was too much trouble. :banghead:
Man.........I really wanna like those sausages and peppers but instead I am reaching for the Tums just looking at the sauce ooooohhhhh the buuuurn !:aargh: I'm sure it's good though.tomato sauces don't like me much anymore.:angel:
Cooking isn't for everyone. But there shouldn't be any mystery either. It's just a series of small steps done correctly. A jar of Prego is one done incorrectly. But those three words, "too much trouble", that's where it all falls apart.Quote:
Originally Posted by cudarunner
Oven Baked plantains,sweet potato and potato fries with fish all seasoned with home made Cajun seasoning Mmmmm comfort food !
Attachment 261538
Boy, I've been thinking about a plate of fresh fried perch as of lately. That's going on the menu real soon after seeing that. [emoji39]
I try to have at least two meat-free dinners per week and tonight it's
spinach and ricotta cannelloni.
Unfortunately, too much sauce and grated cheese usually gets dumped
on the tubes before going into the oven :o...One day I'll learn !!
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Attachment 261782
The amount of sauce and cheese looks just right to me. :tuQuote:
Originally Posted by bongo
Last Nights Dinner.
I had the most delicious Veil Burger with oven chips (salt ,vinegar, ketchup, mayo ..
She had Noodles in soup . Don't let the pictures fool you. The soup tasted amazing :)
Attachment 261789
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Attachment 261790
My youngest daughter and the two young grandkids were here for the day yesterday. I'd taken the old fashioned luncheon meat that I'd made here out of the freezer the night before so we could have sandwiches for lunch:
http://straightrazorpalace.com/plate...ml#post1724604
I sliced the meat and my daughter made the sandwiches. She'd asked what the meat was and I told her pork. Well we'd just started to eat and my daughter took her first bite and I asked how it was and she said "It's really good" and resumed chewing. I said, well you can tell people that you've eaten headcheese.
The chewing stopped, the eyes went straight ahead and a look of horror appeared on her face. I quickly added "Don't worry I didn't actually use a pig's head. A look of relief appeared on her face and then a little laughter. She seemed OK when I told her how it was made.
Both she and my 8 year old grandson had two sandwiches, so I did alright. In fact she said she'd like to help make some next time. :tu
Damn was that look on her face Priceless! :y
Sorry for no pics but I thought that she'd get suspicious if I had the camera out when we started to eat.
We were on the move most yesterday, out picking up the new car and visiting my folks, so dinner was a bit of a plug together.
Hot and sour chicken noodle soup
Steak with mashed potato, fried shroom and onions and a tomato and red wine sauce.
Cheeeeeeeese.
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Doing my gourmet burgs tonite. Folks rave over these once they've eatin one.
The last bottle is "Wrights" hickory liquid smoke.
https://uploads.tapatalk-cdn.com/201...68b66deb25.jpg
[emoji39] [emoji39] [emoji39]
As I won't have time to take a picture after, a couple of huge filets paired with potatoes, salad, and family label red wine!
