For Easter I made four 2kg batches of sausage – two for the smoker, one fresh batch for the grill, and a batch of breakfast sausage links (not shown). It was my first time using curing salts and smoking the sausage at a lower temp (160-180 F) than normal smoking temps. It was a tasty experiment, I learned a few things, and will certainly be making additional batches in the future! Here are some pics:
We have a loan! Yay! Yay? Yes, it’s a good thing – no loan, no house. Everyone will tell you that every step in building a house takes longer than you expect, and I will be no different. We picked our builder in the beginning of June, submitted our loan application July 2nd, and closed…
As a public service, I present to you the real Brierwood Plaza. I half expected that the preservationist in me would find some good qualities in the building as I got up close to it, but I found nothing. It’s not well built. It’s a lot of fascia over lumber. It’s has no unique aspects,…
Our first major holiday gathering at the new home was very successful. The weather was cooperative and everyone was able to make it out here to the hills. We had a fire going in the fireplace all day long. Amanda roasted a a perfect roast, in a way that even my father the “Meat Specialist”…
Today was the car show and Restore Buffalo event at the Central Terminal. Kudos to Mike over at North Buffalo Journal and Review for this photo… The HDR process he uses on the shot really makes the terrazzo stand out!
The outgoing Broadway Market board of directors have decided once and for all that they are going to show us just how they’ve had the Market’s best interests in mind all this time by… attempting to sell off the Market’s historic artifacts! In what can only be described as a hissy fit of epic proportions,…
I was listening to Valero‘s second quarter conference call today, and while I’m sure that the prospect of another big oil company reporting all time record earnings will upset the likes of the Expose Exxon crowd, the downside of supply and demand is that darn supply-side sometimes can bite you in the ass when it…
That is one mega sausage. Bet that would be perfect at a barbeque.