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:
And people wonder how anyone can doubt the “crisis” of global warming… The Washington Post reviews the work of top United Nations scientists, November 20: “The United Nations’ top AIDS scientists plan to acknowledge this week that they have long overestimated both the size and the course of the epidemic, which they now believe has…
From BuffaloCentralTerminal.org… The Central Terminal Restoration Corporation would like to announce the election of two new board members, Kate Resetarits and Mark Lewandowski. Kate is new to working with the CTRC, but brings a lot of marketing and local construction contracting experience with her. Kate is very enthusiastic about the building and the project, and…
Sundays tend to be my slow days in terms of blog traffic, but I’d say the News article had a slight impact on my traffic…
I’ve heard a lot of skepticism that architectural tourism will never make Buffalo successful – that nobody really does that. USA Today has an article about two celebrities who would beg to differ. The actor broke away for personal time on Thursday, when Jolie arranged for the couple to have a private tour of Fallingwater,…
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…
Parked at the Port of Trois-Rivières in Quebec. Click the link or the photo to take you to the port’s webcam. The current rumor is that it’s going to Malaysia to become a casino, but it’s all just rumors for now.
That is one mega sausage. Bet that would be perfect at a barbeque.