I worked with a guy who used to ask me if I could brew him an alcohol free beer. I asked him to look up beer in the dictionary and tell me what the first two words of the definition are.
All-right that's twice i had to search Google to understand what you guys were taking about.
And i thought i had an excellent food knowledge.
Once i did it was simple you lot were talking in some other foreign language - chanterel and kransky is simple.
Punkin probably home made it from those poor little piggies we see delicious pictures of in the plate state.
My wife's family are of German extraction so we still make liverwurst and bloodwurst metwurst etc.
Fried bloodwurst for breaky with an egg is hard to beat.
Nah, Aldi supermarket to the rescue for the sausages, but i found a recipe online and may be put a pig to the ultimate sacrifice for it. They are marjoram and garlic based pork sausage that's been smoked.
You know Kraut has made a massive comeback and we make it in big 4 l jars using Pete Evans ( actually Caldwells ) starter.
In the old days it was done with open fermentation and heaps of salt to eliminate other harmful cultures - these days it is done just like making beer and pitching yeast in small beer fermenter. It is supposed to be a really good HEALTH FOOD now.
Wife is stealing all my gin allocated juniper berries for her bloody sauerkraut.
But you are right a sausage and kraut go together really well.
Yup, and according to my Muenchner friends, there are 4 meals in the day, breakfast, lunch, dinner, and after you'd had a lot of beer, wurst and kraut. Those skinny red-brown Debreziner were my alltime favorite. I used to know where Debrezen was, but I forget.
They seem a pretty simple recipe, i found a few iterations on the net this morning. But minced pork stuffed into pig skins and seasoned with pepper, salt, garlic and marjoram and smoked.
So on the grilling instructional, I start hot and finish gentle rather than the opposite. And I flip infrequently rather than frequently.
I'll start with 9 uninterrupted minutes on each side and then move the meat further away from the heat source to finish. We have our steaks cut at a good strong inch thick.
@punkin said:
They seem a pretty simple recipe, i found a few iterations on the net this morning. But minced pork stuffed into pig skins and seasoned with pepper, salt, garlic and marjoram and smoked.
I always assumed there was paprika to get that reddish color. That and the fact that they were Hungarian. Whatever's in 'em, they're good eats.
This is the one i would follow as it has the milk powder and cure as well as some water to bind. I don't like the drier sausages without liquid as much. I would add the marjoram and some of the parts from other ecipes that look correct though.
Comments
Haven't had a good prime rib in a while
I worked with a guy who used to ask me if I could brew him an alcohol free beer. I asked him to look up beer in the dictionary and tell me what the first two words of the definition are.
Alcohol free beer = oxymoron
I'm more like I am now than I was before.
Cold glass of sweet wort?
It might be pretty good carbonated.
Because carbonated backset probably ain't so good. It would be nearly alcohol free though.
Look it up
I'm more like I am now than I was before.
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Pfifferling?
Certainly looks to be.
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I have Debrezinner for breakfast :D
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All-right that's twice i had to search Google to understand what you guys were taking about. And i thought i had an excellent food knowledge. Once i did it was simple you lot were talking in some other foreign language - chanterel and kransky is simple. Punkin probably home made it from those poor little piggies we see delicious pictures of in the plate state. My wife's family are of German extraction so we still make liverwurst and bloodwurst metwurst etc. Fried bloodwurst for breaky with an egg is hard to beat.
Nah, Aldi supermarket to the rescue for the sausages, but i found a recipe online and may be put a pig to the ultimate sacrifice for it. They are marjoram and garlic based pork sausage that's been smoked.
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Omigod! I haven't seen one of those things for 50 years! They were my favorite for evening wurst und kraut when I lived in Munich. You lucky bastard!
Zymurgy Bob, a simple potstiller
my book, Making Fine Spirits
@zymurgybob.
You know Kraut has made a massive comeback and we make it in big 4 l jars using Pete Evans ( actually Caldwells ) starter. In the old days it was done with open fermentation and heaps of salt to eliminate other harmful cultures - these days it is done just like making beer and pitching yeast in small beer fermenter. It is supposed to be a really good HEALTH FOOD now. Wife is stealing all my gin allocated juniper berries for her bloody sauerkraut. But you are right a sausage and kraut go together really well.
Yup, and according to my Muenchner friends, there are 4 meals in the day, breakfast, lunch, dinner, and after you'd had a lot of beer, wurst and kraut. Those skinny red-brown Debreziner were my alltime favorite. I used to know where Debrezen was, but I forget.
Zymurgy Bob, a simple potstiller
my book, Making Fine Spirits
They seem a pretty simple recipe, i found a few iterations on the net this morning. But minced pork stuffed into pig skins and seasoned with pepper, salt, garlic and marjoram and smoked.
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The Definitive Guide to Steak @ Serious Eats
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So on the grilling instructional, I start hot and finish gentle rather than the opposite. And I flip infrequently rather than frequently.
I'll start with 9 uninterrupted minutes on each side and then move the meat further away from the heat source to finish. We have our steaks cut at a good strong inch thick.
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I always assumed there was paprika to get that reddish color. That and the fact that they were Hungarian. Whatever's in 'em, they're good eats.
Zymurgy Bob, a simple potstiller
my book, Making Fine Spirits
Yes mate, they all insist on hungarian paprika too.
Debreziner Sausage Recipe @ Homemade Sausage Making
Debreziner sausage 2. (Debreceni kolbász) @ Hungarian pig killing
This is the one i would follow as it has the milk powder and cure as well as some water to bind. I don't like the drier sausages without liquid as much. I would add the marjoram and some of the parts from other ecipes that look correct though.
debreziner sausage @ BRADLEY SMOKER
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Satay Chicken and vegie Noodles last night;
Found some great new sauces at Aldi's too. The Green Jalapeno one is tops.
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Current situation. Slightly embarrassed about the squeeze lemon....But my understanding is that alcohol can fix that.
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Yum, some kind of wrasse?
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We call them Snapper here Garry. It's a yellow tail snapper.
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Spirit is cane based.
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Ah sorry. The missus has corrected me. It's a red snapper.....as it should be :)
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ahhh, a Lutjanid. Yum.
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Looks like a yellowtail to me:
I'm more like I am now than I was before.
We call em Hussar here. A northern fish that starts at the edge of the reef. Good eating but if you're going that far North there's a lot better.
I have a piece of Atlantic Cod for my dinner and some green banana prawns. Fish nuggets and prawn toast I'd say.
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This is a red snapper. They get much bigger than yellowtails:
I'm more like I am now than I was before.
Yellowtails have nice light white meat. Great for sashimi.
I'm more like I am now than I was before.