Recent Posts

Pages: [1] 2 3 ... 10
1
The Shopping Basket / Re: Aldi Potjie pot
« Last post by Gatsby on Today at 10:26:27 PM »
Picked one up.
Pity it's a TFB this weekend.
Was reading up on Potjie - sounded interesting enough to give it a go.
May ask my sister if they want one - they go camping quite a bit...

Cheers
2
Sheesh that looks good, Came out bloody perfect.
Like any master, I know you would have taken tweak notes.  Lets hear them  :)
Plenty of cold beer!!  ;D Last years batch needed more marjoram and coriander so I bumped them up. Tip.....anything you eat cold, your seasonings have to be more aggressive, as opposed to something you eat hot  ;) There is a slightly darker ring on the outside of the Polish, that's only because that salami was the closest to the heat lamp on that end, I should have cut it from the middle or the other end. I was distracted by dancing tastebuds and a full mouth....
3
What are the spice differences on a Polish salami compared to an Italian ?
The main flavour profile of most Polish smallgoods Is heavy garlic, marjoram, and ground/crushed coriander seed. Things like Polish sausage, and a lot of Kielbasa (Biala, Kabanosy, Wiejska, and Torunska) are flavoured this way. As opposed to Italian, wine, garlic, black cracked pepper, fennel.  ;)
4
General Discussion / Re: Another first for NSW
« Last post by Cobblerdave on Today at 09:09:09 AM »
G'day
Just started using the new pump to put the rinse water on the back lawn. Original one was a converted pool pump.
Got a plastic drum and diverter on the shower and have to get a new low flow hose for the front.
With the 5000 liter tank we are getting back to the bad days of the drought again.
Regards dave
5
G'day
That looks great
Thanks dave
6
Charcuterie & Sausage Making / Re: Salamis 1st batch from curing chamber
« Last post by Snags on Today at 08:08:36 AM »
What are the spice differences on a Polish salami compared to an Italian ?
7
Charcuterie & Sausage Making / Re: Salamis 1st batch from curing chamber
« Last post by Smokey on Today at 05:44:29 AM »
Sheesh that looks good, Came out bloody perfect.
Like any master, I know you would have taken tweak notes.  Lets hear them  :)
8
General Discussion / Re: Another first for NSW
« Last post by Snags on Today at 01:54:35 AM »
Dry as in central Qld too
Im trying to keep my fruit trees alive with limited tank water ,but its a catch 22 the more you give the more the gums start sending out their roots to get it.
9
Charcuterie & Sausage Making / Re: Salamis 1st batch from curing chamber
« Last post by Meat Addict72 on September 22, 2017, 09:54:42 PM »
Polish Salami
10
Charcuterie & Sausage Making / Salamis 1st batch from curing chamber
« Last post by Meat Addict72 on September 22, 2017, 09:53:23 PM »
After 7wks of maturation and 35% weight loss my new toy is working great!
Pages: [1] 2 3 ... 10