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:
Recently, a study was published by some mathematicians using some fancy mathematical models that showed bad drivers cause traffic jams. To this I say, “Duh!” Either you were already aware of this fact, or you are, perhaps unknowingly, one of the bad drivers. To be fair, the study was a bit more in depth. What…
Fix Buffalo has an interesting idea for a reuse of Transfiguration Church – tearing down the broken parts and leaving the shell surrounding an interesting urban park. I think that’s the best idea I’ve heard for Transfiguration so far. The building is in very rough shape, and frankly it’s just not likely that it’s going…
In case you’re just tuning in, I’m slowly processing and posting photos I took on my last trip to Europe, in the spring of 2010. We’re still in Dusseldorf, time for dinner. I’ve been to Germany twice and both trips required a stop here. I highly recommend the sausage platter (not a big stretch for…
The power came back on in my area of Hamburg (McKinley Mall area) at 7:00pm. Hopefully the same is happening for others as well. Our power went off about 11pm last night. Between the eerie silence, the sound of tree after tree snapping and falling, and the bizzare blue lightning, it was one of the…
Wow… here’s a tax I never knew New York had under it’s belt – the Jock Tax. I believe that professional athletes are grossly overpaid, but targeting a tax specifically on their profession seems even more unfair than the fact that guys that could barely graduate from high school make multimillion dollar salaries to play…
That is one mega sausage. Bet that would be perfect at a barbeque.