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:
Here’s the official answer to why Bed Bath and Beyond built their wart onto the side of the McKinley Mall: Hi Derek, You are not the only one who has expressed some frustration with the entrance of Bed Bath & Beyond! This was a corporate decision by Bed Bath & Beyond to lay the store…
So a little less than a year ago, I took some temperature measurements in my attic to see if the installation of a ridge vent would cool it off any. Here’s last years (pre-ridge vent) numbers: Updates: Attic:113.2°F Outside Max:85°F Attic:95.5°F Outside Max:70°F Attic:106.5°F Outside Max: 75°F Here’s the new (post-ridge vent) numbers: Attic:100.9°F Outside…
So Chef runs away to join a “Super Adventure Club” which brainwashes him into wanting to have sex with children. In true South Park style, they not only parody the issue at hand, but also themselves by making it hilariously obvious that they are cutting and pasting audio clips from previous episodes to do Chef’s…
The author of the YouTube video I posted in my last Aquarama post directed me towards another of his videos. The end of this video shows two shots of the Aquarama/Marine Star being scrapped in Aliaga, Turkey. It truly is no more. This pretty much closes the book on the Aquarama. Since we now have…
As promised in a previous post, I wrote a letter to the editor of The Sun in response to their editorial on tearing down the Skyway. There it was today, filling up a huge section of the editorial page. Reprinted here: Editor, The Sun: The Skyway has certainly become a hot topic since waterfront development…
That is one mega sausage. Bet that would be perfect at a barbeque.