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:
I decided to take my interest in the newly found Marine Star project a step further and contact the project to see if I could get an update on their status. I also extended an olive branch on behalf of the CTRC, since us large-scale preservation projects need each other’s support as much as possible….
Unfortunately, I can be of little help in the voting booth to get Tom Suozzi through the primary, but I can help share his message. Hop over to WNYMedia.net for the video of last night’s Town Hall Meeting in West Seneca and to BuffaloGeek and SpeakupWNY.com for reviews. I have no faith that Spitzer will…
The good news: the part for my Eclipse came in and I got it back from the garage today. The bad news: $988.95
#1 – Videos from Design of Everyday Things [Don Norman’s jnd.org] One upon a time, many years ago — 1994 to be precise — The Voyager Company produced a delightful CD-ROM that included copies of several of my books (“Design of Everyday Things,” “Things that Make Us Smart,” and “Turn Signals Are the Facial Expressions…
HT to BuffaloGeek for this gem… the best Steven Colbert piece ever!
Ok, no doubt this would be a cool Christmas gift to get… … but $280?!? Holy crap! I don’t think I’ve ever spent that much on ANY article of clothing! Not even a suit!
That is one mega sausage. Bet that would be perfect at a barbeque.