What's up today (bullchiting) thread.

Concretegrazer. My condolences to you and yours. How old was your wife's Granny?

 

Dex. I like the colors. Are you changing the floor color?

 

I made farmer's cheese tonight.

 

Thanks gang.

 

Please elaborate.

 

Farmer's cheese is the basic "poor" cheese. There are recipes all over the internet for it. I warmed up milk to 175 F, added in a little vinegar, waited, drained, added salt...and voila! cheese!



Mine is the crumbly version. I add a lot of salt at the end. It goes great as a topping to Mexican and Greek dishes.

 

Basically how ricotta is made. We make it sometimes using Lactaid milk as a base so I can eat lactose free lasagna

 

Any luck with your Italian sausage? It's next on my list of sausages to make.

I recently got a meat grinder attachment for the kitchenaid mixer and it's been a blast learning how to make sausage. My first batch was breakfast sausage, made from 5lbs of country ribs.I fried that up, put half of it in little containers for omelets and froze them, made sausage gravy with the rest of the sausage and froze some of it.
That sausage gravy didn't last long, so this past weekend I got a pork shoulder and made more and making it myself cost less than half of what it costs to buy the sausage in the tube.

I knew making my own sausage would be better than store bought, but had no idea that it would be this good. The ground meat was so lean that I had to add some butter to make the gravy. This stuff is heavenly over toasted homemade bread.

My sausage filler tube and hog casings are due to arrive today and I'll be making sausage this weekend. I need to find some fennel too, I looked for it last time I was at the store and none at all.

 

Fennel is super difficult to find here. I did see a teeny bottle for $5 at Walmart. I am too cheap for that. I figure I will order some online. I LOVE mild Italian sausage so I will definitely be purchasing some. Fennel makes all the difference.

I feel the same about Chorizo. There is a distinctive taste between the Spanish and Mexican versions.

 

I plan on making some Chorizo. Only had the mexican kind so that's probably what I'll start with.
Andouille sausage will be made soon too. Can't wait to make my own gumbo with it.

 

mmmmmmmmm chorizo...

 

I need a drool bib.

 

Plenty of fennel up here! Don't know the price offhand, but a little goes a long way. I use it in my spaghetti sauce.

Gary

 

Yea same thing here for about 2 minutes!

Gary

 

Hey Pete, since I am between you an AC maybe you guys could just drop wood at my place and I could store it for you guys! 80% for me and you guys could split the other 20%

Gary

 

That is one tidy stack of pellets. Labels all facing the same way even. Somebody's got it BAD.