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:
So Chef runs away to join a “Super Adventure Club” which brainwashes him into wanting to have sex with children. In true South Park style, they not only parody the issue at hand, but also themselves by making it hilariously obvious that they are cutting and pasting audio clips from previous episodes to do Chef’s…
2012 marks my 12th year working for Praxair since graduating from RIT with a degree in IT. I started working on Praxair’s first e-Commerce systems, and then transitioned to help build Praxair’s first intranet on Lotus Domino, and then was part of the team that rolled out Microsoft SharePoint enterprise wide for document management and…
Buffalo Hodgepodge is a relatively new blogger, but it’s good to see another intelligent person emphasizing a point near and dear to many of us “fringe Buffalonians”… Conflict between Amherst and Buffalo, Clarence and Amherst, Orchard Park and Buffalo, etc. etc. only masks THE big whopping, massive problem – which I’ll call “global economic uncompetitiveness .
Sorry I didn’t get to this sooner, but I needed a bit of a break after Oktoberfest and the Bills game Sunday. I was glad to see so many of you fellow bloggers on Saturday! I got to meet a couple new ones, including Deeva from the 716 (whom I thank for introducing me to…
That is one mega sausage. Bet that would be perfect at a barbeque.