Clarified butter is a common kitchen term for butterfat – which is what is left after you remove the water and milk solids from butter. Traditionally it is made by heating butter to a temp like 260°F or a bit higher until the last of Read More …
Courtesy of Glen Spotts — master asparagus gardener.
For venison Reubens, etc. Less “meh” than Thousand Island.
It is NOT hard to make excellent Caesar Salad! The big secrets to making it “pop” are anchovies, good fresh crisp romaine, and properly emulsified dressing. The other ingredients are important too… but those three are where most people take shortcuts that make the result Read More …
A heavily smoked and highly spiced cajun sausage, typically used as an ingredient for other cajun dishes (like jambalaya, gumbo, or in a crawfish boil).
A super-simple, surprisingly excellent fresh sausage
Ideas for things to put out on taco night.
Ghost peppers also go by the name Naga Jolokia or Bhut Jolokia. If you were as evil as them you’d travel with alternative id’s too.
The ultimate comfort food!
From 1963-1992, US and British military intelligence troops performed a live cold-war mission at Field Station Berlin (a.k.a. “The Hill”) a facility that operated atop Teufelsberg (Devil’s Mountain) in occupied West Berlin.. NAAFI (British “Navy, Army and Air Force Institutes” company) is the British version Read More …
This is a framework, not a recipe. It does not presume what flavorings you want to use. Plug in your own, or use your favorite commercial mix.
It is based on venison. If making sausage from game meats it is usually best to aim for a 70/30 meat to fat ratio.
The additives listed here are all standard, safe products developed specifically to improve the flavor and texture of sausages. Waltons is a convenient source, but similar products are widely available elsewhere. Waltons uses their own custom name for some of them, but if you google for the ingredients all will be revealed.
You should have a smoker setup you are comfortable with because smoking semi-dry cured sausages requires more temperature control than most other smoking jobs.
This recipe seeks a 70/30 mix of meat to fat. Some folks prefer a little leaner, 80/20. Adjust the meat ratio to your own satisfaction, making sure to add the total of meat and fat into the “Servings” field to be certain all the other ingredient amounts are correct.