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:
Autoblog posted pictures of the Volkswagen Tiguan Concept – the evolution of the Concept A that I wrote about before. Unfortunately, I think VW lost the cool aspects of the Concept A. The “car on steroids” look is what attracted me to it. I’m really not a fan of SUVs in general. I appreciate the…
We were at Amanda’s parents’ house today for her Dad’s birthday, and of course, there were some good photo moments…
Wow, some of these tasks take forever to run. Our server has somewhere around 260 places and 18 gigs of data. It took three hours to run “upgrade -server” and 9.5 hours to run “upgrade -a”. I’m on to “register -install -a” now, but like most of the process I start a task running, leave,…
Uh oh. Sounds like Chef may have been over exerting himself again. 😉 ;) Damn, women! He just gave you sweet lovin’ five minutes ago!
I work in a corporate environment. Things are done for reasons that often baffle the masses. I’m generally pretty good at understanding both sides of an issue. Today’s just took the cake, though. Everyone in our office today walked in to find their normal sized garbage cans replaced with these, seemingly from the world of…
That is one mega sausage. Bet that would be perfect at a barbeque.