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:
The universe has a tendency to balance itself out, and this time, unfortunately, the announcement of Dot was countered with the departing of Grandpa Punaro. I grew up living next door to my grandparents, so seeing them was a regular occurrence. While age took it’s toll on his body, his mind was always sharp and…
I have a coworker who is selling his house (57 Conway, Depew, NY 14043, MLS: B369543). I wanted to try my hand at real estate photography, so I offered to come over and take some photos for him (the real reason I borrowed the 10-22mm lens from another coworker). The sun was strong, the light…
Starting things off with our annual kids Christmas party at Praxair. This year, Cambree wasn’t afraid of Santa. She was actually quite excited to see him.
From buffalocentralterminal.org (or just from me, since I wrote it anyways… 😉 ) Picnic on the Plaza IV: Oktoberfest Second annual Oktoberfest to be held at Central Terminal Buffalo, New York September 13th, 2006: The Central Terminal Restoration Corporation (CTRC) is very pleased to announce that it is sponsoring Picnic on the Plaza IV: Oktoberfest…
You had me until “Warm liquid goo phase.” Check out the trailer! Via Alex Halavais.
I have returned from the moon Boston, and eagerly searched eBay to find my very own LED Ignignokt. Current bid… $625, or you can buy it now for $2499.99! If you’re a do-it-yourselfer, you can always build your own.
That is one mega sausage. Bet that would be perfect at a barbeque.