quote:
Originally posted by bubbalouieTerry is frying up a pair of thick bone in pork chops ! We ordered 2lbs. of Mortons Tender Quick on a whim Friday night. It came yesterday . Gave them a quick cure with some fresh herbs. Brown them up & finish them in the oven!
Yum. Morton's salt products are things I never imagined needed ordering...in these parts. The big salt mines are in and near Hutchinson, Kansas about 45 Minutes from Wichita. In the early days the salt was mined, like coal. Now those caverns are used for underground storage. most of the salt is now brine-mined. Drill a hole down to salt beds, add water, dissolve it then pump it out and evaporate off the water. Morton and Carry Salt were big there, as I recall. We keep on hand tender quick-for brining, rock salt-for making ice cream, and kosher and table salt in fine granules for the table and cooking. Brad
Sifto Salt has a "solution mine" that I used to drive by every summer to visit family. When that salt crystallizes in the windy sunlight, the process squeezes out impurities. A common practice to purify a mineral compound in any chemistry lab.. Evaporate to dryness.
But, some impurities do get trapped as "crystal defects." Those things change the taste of the salt. Just one thing that I learned in collecting salts. Another thing, I do have favorites such as Spanish Matiz smoked Mediterranean sea salt (fish) and the fancy pyramid crystals of Maldon sea salt (red meats), ground up Sifto pickling salt for all birds.
There's a business in Vancouver, BC called The Gourmet Warehouse. Just about every pot, dish, pan knife and tool you could ever imagine using in a kitchen. They now show more than 50 different salts in their catalog. They do mail order. After seeing those, I have sort of quit with possibly 30 on my shelf.
rinemb The chops were awesome! I used to do a lot of curing & smoking. That was with the Prauge powder #1. The tender quick is great for a quick cure! I just put the chops in a ziplock with some fresh rosemary, sage & thyme from the garden & a splash of water, massage them in the fridge a few times for a couple hours & rinse them off. So good!
I've made killer maple bacon sticks before & I want to try them again with the T.Q. using baby backs. Tastes like maple bacon! Cut them into individual ribs & roll them around on the grill when they're cured.
I used my bacon spices & a good glug of syrop. Instead of firing up the primo I'm going to buy or build a small electric smoker to lay a little smoke on them before cooking.
Funny. I heard on the radio today Canada has the biggest salt mine in the world!
Edited by - bubbalouie on 03/22/2023 15:51:16
Some kind of squash and a baker's dozen fresh scallops from down off Brunswick.
These beauts are 2" diam. and an inch thick.
I was going to go share them with the Scrabble crowd,but three apiece is just a tease so I used that for justifying staying home alone with them and the Celtics.
Edited by - steve davis on 03/24/2023 17:54:22
Tomorrow’s dinner… got a recipe that required Italian sausage, but Italian sausage isn’t a thing over here. So me and my son fired up the grinder and the stuffer and knocked this up - I’ll tell you what, we had such a laugh making it, it was a really great fun way to spend time together in the kitchen.
Parents of young kids…. If you don’t have a sausage stuffer, get one 
quote:
Originally posted by Wet SpanielTomorrow’s dinner… got a recipe that required Italian sausage, but Italian sausage isn’t a thing over here. So me and my son fired up the grinder and the stuffer and knocked this up - I’ll tell you what, we had such a laugh making it, it was a really great fun way to spend time together in the kitchen.
Parents of young kids…. If you don’t have a sausage stuffer, get one
Looks great. Wife can fan fry a whole ring like that and never split it open, yet gets good browning on both sides. No matter what I do, or try, I blow em up. Brad
quote:
Originally posted by rinembquote:
Originally posted by Wet SpanielTomorrow’s dinner… got a recipe that required Italian sausage, but Italian sausage isn’t a thing over here. So me and my son fired up the grinder and the stuffer and knocked this up - I’ll tell you what, we had such a laugh making it, it was a really great fun way to spend time together in the kitchen.
Parents of young kids…. If you don’t have a sausage stuffer, get oneLooks great. Wife can fan fry a whole ring like that and never split it open, yet gets good browning on both sides. No matter what I do, or try, I blow em up. Brad
That's why they call 'em bangers Brad !
My son makes some excellent Italian sausage except he has to make 2 different batches. His wife HATES fennel and we love it, so he makes a batch without it for her.
IMO, fennel is key to good Italian sausage but I get it!!! If it had green pepper in it , I wouldn’t eat it either!!!
Slammer!!!
quote:
Originally posted by slammerMy son makes some excellent Italian sausage except he has to make 2 different batches. His wife HATES fennel and we love it, so he makes a batch without it for her.
IMO, fennel is key to good Italian sausage but I get it!!! If it had green pepper in it , I wouldn’t eat it either!!!
Slammer!!!
There's plenty of fennel and sweet paprika in these mate - I'm sure you'd enjoy them. I made the leftovers from the stuffer into a patty and made my boy a sandwich or breakfast, he didn't want an egg in it or any sauce (a complete rarity for him) just so he could enjoy the sausage - it made me decide I'll keep him for a little longer.
Scallops or prawns of some of both. Hoisin/honey/garlic and peanut-soya for dippers. I need to invent? a good citrus sauce to use for a glaze. The last few years, not a day goes by without an orange. Booth Ranch Navel oranges are the best of the best that I have ever eaten.
Just scored a new bag of Basmati rice for the carb thing. Might steam a heap of frozen mixed veg and add to the rice.
Sunday Gravy on a Saturday - who’d have thunk it??
I’d never heard of it before until a friend mentioned it so I thought I’d give it a try. It was bloody lovely! Cooked the sauce for 4-5 hours and put Italian sausage (a first for me), braciole (another first) and oxtail (definitely not my first rodeo) in it - loved it!
There's a pizza joint here that has The Best Fennel sausage! You get 2 slices of sausage on each slice of the Meat Lovers pizza. I use fennel in rubs & ground fennel seed really jazzes up coleslaw, we used fennel root in it too.
That coil looks great Jonty! They look pretty impressive on the the grill! I haven't tried stuffing sausage but have experimented with different recipes & made patties. I nabbed a little rack of meaty baby baby backs for $10!
That's not a typo above. This rack is that small! Perfect to try my bacon sticks on the gasser with the smoker box stuffed full of hickory chips & herb branches. I once cooked a pig for this couple & her father was straight from Germany . He said during the holidays you could buy small whole pigs! Cure it in a 5 gal bucket & smoke it!
I have seen a picture of a whole pig on a Primo XL before!
Grill is 3' wide! Poppers ,wings & 2 lonely farmers sausage!
Edited by - bubbalouie on 03/25/2023 16:04:27
Atta Boy Jonty !!! My mom’s Sunday Gravy had Italian sausage, meatballs and pork steak. If no pork steak she would make braciole !!! It was always served over #10 bucatini . Mondays were my 2nd favorite day of the week because we had leftovers.
My father and I could demolish a pot of gravy every day if she’d let us !!!
Yours looks great and glad you all enjoyed it !!! That’s love on a plate!!!
Slammer!!!
Pizza...
Chickin catchuy-ah-tory..
Buffahlo chickin..
Sauage n onion...
N..
Pepperoni...
It snowed all day and I couldn’t pretend to be busy in the garage all day, so I decided it was time to make some soup!!! Tried a new one. I’ve never been to an Olive Garden, but I hear some of their soup is ok, so I made a copy cat recipe of their Zuppa Tuscany.
Diced taters, onions, carrots, Italian sausage , bacon, chicken broth, kale, cream.
Even though it’s a creamy soup the amount of cream is only 1 cup in a huge pot. It’s a spicy, light creamy tater soup but hearty with the sausage and kale. Very good and one pot dinner. Good crusty bread and dinner is served!!!
Slammer!!!
I think I gained three pounds just lookin at the pictures!
Drooling on my beard here Slammer! That looks Awesome! Tomato based soup is good but creamy hits the spot when it's cold out!
We’ve still got a good 5 weeks of winter and I’m not ready to give up winter foods yet.
It’s still soup and stew and casserole season here. The brats, dogs, and kebabs are gonna have to wait a little longer, but I’ll be ready for the change and ready for the snow to go away!!!
Slammer!!!
quote:
Originally posted by bubbalouieThere's a pizza joint here that has The Best Fennel sausage! You get 2 slices of sausage on each slice of the Meat Lovers pizza. I use fennel in rubs & ground fennel seed really jazzes up coleslaw, we used fennel root in it too.
That coil looks great Jonty! They look pretty impressive on the the grill! I haven't tried stuffing sausage but have experimented with different recipes & made patties. I nabbed a little rack of meaty baby baby backs for $10!
That's not a typo above. This rack is that small! Perfect to try my bacon sticks on the gasser with the smoker box stuffed full of hickory chips & herb branches. I once cooked a pig for this couple & her father was straight from Germany . He said during the holidays you could buy small whole pigs! Cure it in a 5 gal bucket & smoke it!
I have seen a picture of a whole pig on a Primo XL before!
Grill is 3' wide! Poppers ,wings & 2 lonely farmers sausage!
That is a pretty sight, eh. My grill never looks that nice, even my BGE. A fine grilling there for sure.
quote:
Originally posted by slammerWe’ve still got a good 5 weeks of winter and I’m not ready to give up winter foods yet.
It’s still soup and stew and casserole season here. The brats, dogs, and kebabs are gonna have to wait a little longer, but I’ll be ready for the change and ready for the snow to go away!!!
Slammer!!!
You would not know it by the weather we are dealing with presently. But I believe winter eating about done around here. Maybe one more big soup fix. Brad
Brad. I could sell these! Big green egg is good & I wish I had one too! You can get a rig to control them on your phone at work! You don't need that! We set ours & light light it with a probe to let us know the internal temp.
I set the firebox for a long burn & have gone for 18 hours with 2 - 12lbs. pork shoulders on top & a Full brisket below. I won't open the lid. Set the top & bottom vents & it stays at*225. Wind can raise the temps.
I have an aluminum collar I made from flashing to go around the chimney, the cap keeps the rain out.
3 slabs of bacon!
If I ever get another ceramic grill, it will be the oval shape. Seems so much more versatile and roomy.
quote:
Originally posted by slammerIt snowed all day and I couldn’t pretend to be busy in the garage all day, so I decided it was time to make some soup!!! Tried a new one. I’ve never been to an Olive Garden, but I hear some of their soup is ok, so I made a copy cat recipe of their Zuppa Tuscany.
Diced taters, onions, carrots, Italian sausage , bacon, chicken broth, kale, cream.
Even though it’s a creamy soup the amount of cream is only 1 cup in a huge pot. It’s a spicy, light creamy tater soup but hearty with the sausage and kale. Very good and one pot dinner. Good crusty bread and dinner is served!!!
Slammer!!!
N....
Just.... WHO...taught how to do...
Bread n Butter....!
YER ah... BREAD MASHER...! :0o
;0)
I assure you fig, that’s an optical illusion!!! That was some good Italian bread (store bought take & bake) that was right out of the oven, crispy and airy with big air pockets.
Ice cold butter pads melting in little pools of salty greasy goodness. I would never disrespect the bread, although I did drown the hell out of it in my bowl of soup!!!
Slammer!!!
quote:
Originally posted by steve davisSome kind of squash and a baker's dozen fresh scallops from down off Brunswick.
These beauts are 2" diam. and an inch thick.
I was going to go share them with the Scrabble crowd,but three apiece is just a tease so I used that for justifying staying home alone with them and the Celtics.
Be still, my heart! Brad
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