Recent Comments

  • 28 weeks 3 days ago by: kirk in reply to: Hunting for Dinner: Making Your Own Sausages

    Your information is inspirational and I believe on point.  I have found lots of varied and somtimes conflicting advice on the topic of cold smoking.  Am anxious about eating a sausage with pork content that has not been subjected to cooking temperatures.  Would like to hear your take on the subject.  I am attempting to make a venison mettwurst/farmer sausage.  This is a cold smoked cured sausage that retains a soft unrendered fat texture when finished.  It contains a mixture of venison/pork (65/35).  The finished sausage is often eaten without further cooking in spite of smoking temperatures being held in a narrow range (70 -90 degrees) during the smoking/curing process.  The sausages are processed in the smokehouse over a period of 4 day intermittently exposed to cold smoke and no smoke (drying ventilation).   Is it the intermittant cold smoke/dry time (4 days) or salt content (2 pounds /100 lb recipe) in this technique that insures the safe consumption of the end product.  Is vertical hanging the stuffed sausages important during the smoking process or can they be layed horizontally on wire grills without risking safety compromize?

  • 28 weeks 5 days ago by: annmariapeter in reply to: Iftar Time: The Thanksgiving and Mindfulness of Ramadan.

    During the Ramadan month, the Islam family will be fasting from the morning until the evening. They are so much dedicated to their fasting. But after the fasting they will be provided with great quality and so tasty and sweet dishes. They will share that with all the religion. The food in that month is very special. 

  • 28 weeks 5 days ago by: Jay in reply to: Kitchen DIY: Cooking with acid

    Just stumbled upon your blog today. Interseting read and thanks for the recipe. I love prawns

  • 28 weeks 6 days ago by: shalla in reply to: Making Glog: Swedish Mulled Liquor (That You Ignite)

    i need this now

    temp of 37.7

    sadly no minions to make this

    no go go gadget "get me soup" either


    i hate taking care of myself

    will make this later!

    when less likely to wear the mushroom of fire and doom


    true story, i watched "dumb" and "dumber" try flaming shots (using soda caps) around a camp fire

    dumb tries it... lights part of his lower face on fire, singes the facial hair

    dumber says "i see what you did wrong".... epic fail, lights damn near all of his face on fire, burns lips, nose and facial hair including eyebrows

    i respect fire


    word of warning, my blog is NSFW


  • 29 weeks 1 day ago by: Dean in reply to: Farm Journal: Enduring the Heat

    Nice looking blog Katie!  Fun pictures too.  Thanks for sharing

  • 29 weeks 3 days ago by: lekhafood in reply to: Kitchen Adventures: A Passage to Indian Food, Or An Indian-ventory of Spices

    Indian Recipes: LekhaFoods experts in preparation of yummy, Tasty, Indian Recipes, Indian Food Recipes, Indian Dishes, Indian Cuisine, Indian Food Items by ace chefs.


  • 29 weeks 5 days ago by: annmariapeter in reply to: Abbey Brown Soap Artisans

    Handmade soaps are excellent if it is prepared by the local artist. 

  • 29 weeks 5 days ago by: jas hujan motor murah in reply to: The Paleo Diet: What it Is and Why it Works

    Ooo...I'm so glad you wrote about this. I've been reading a lot about it and am very intrigued. Please write again when you're done with an update.

  • 30 weeks 19 hours ago by: Thomas in reply to: The Paleo Diet: What it Is and Why it Works

    Really beneficial post to help many improve their food intact and health.Paleo diet

  • 30 weeks 3 days ago by: annmariapeter in reply to: Farm to Fork, a CSA Series: Fattoush Salad Recipe

    Pita chips are looking so tasty. I will try this salad definitely at my home. Thank you Jeni for your directions to make those pita chips. Adding the garlic was a good idea. I loved it with the greens.