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:
BROADWAY-FILLMORE ALIVE: NEW GROUP TO PROMOTE HISTORIC EAST SIDE NEIGHBORHOOD BUFFALO – February 6, 2006 – Broadway-Fillmore Alive announced its formation today. The group founded by three individuals with ties to the Broadway-Fillmore neighborhood wants to promote, preserve and revitalize the area focusing equally on its historic past and on building its future. Co-founder Christopher…
David Tejada brought his Small Strobes Big Results workshop to Buffalo, courtesy of Buffalo’s best wedding photographers – Nickel City Studios. The shooting part of the afternoon was held at the Central Terminal, and since I was their liason to the building, I also was able to take part in the workshop. What a great…
Amanda snapped a couple of shots of Ariella and I playing. 🙂
Tired of yelling at the TV during Sabres games and nobody yells back? Hop on over to the open thread at BfloBlog.com for each game and chat nearly real-time with other Sabres fans, and occasionally some opposition fans as well! It’s almost like being there… almost.
I’m sure you didn’t forget, but just in case… the second annual Oktoberfest/Fourth annual Picnic on the Plaza/Fifth periodic Buffalo Bloggercon is this Saturday! Bloggers – come out and share a beer with your fellow local bloggers in person! Not a blogger? No matter! Come be a part of Buffalo’s premier Oktoberfest event! German food,…
Sorry for the day or two off, here’s three photos to catch up with. Here we are in the very cool Mercado de San Miguel. Inside are a whole bunch of specialty shops, most single purpose – one for meats, one for cheese, one for nuts, and of course wine and beer bars. More photos…
That is one mega sausage. Bet that would be perfect at a barbeque.