Ohio Bob
Senior Member
Spending a week in Punta Cana, DR. Having a Presidente. Makes me think of Varis again.
Where are you geek?
Where are you geek?
Last edited by a moderator:
What R you doing today?
- Thread starter Tom
- Start date
Help Support Winemaking Talk - Winemaking Forum:
I really don’t remember if I shared any pics when I rebuilt the mantle and hearth on our fire place but I got the go ahead from Lori last week to build a matching faux beam that we added to the peak of the ceiling. We both had a sore day or two after working on ladders and reaching overhead to mount it.
Stunning, Mike. Great job!
Mrs. WM81 gave me a meat grinder for Christmas. When we were first married, we purchased the accessory kit for the KitchenAid mixer, which includes a grinder. I have made hamburg and sausage periodically, but haven't in over 5 years as the grinder is slow. My younger son suggested getting a dedicated grinder.
It comes with a LOT of parts:
The front row of parts is most of what's used for grinding. Most of the parts are for shredding or straining.
Grinding 8 lbs of meat with the KitchenAid took upwards to 40 minutes. It works great, but it's slow.
Yesterday using the grinder? 4 minutes. It took longer to prep the pork shoulder (slicing into strips) than it did to grind it.
I made 8 lbs Italian sausage and 7 lbs breakfast sausage.
Mrs. WM81 used 1.5 lbs of Italian sausage for spaghetti sauce -- the remainder is formed into 1/4 lb patties.
The sausage in the sauce is a bit bland. I need to review other recipes and adjust the one I'm using.
It comes with a LOT of parts:
The front row of parts is most of what's used for grinding. Most of the parts are for shredding or straining.
Grinding 8 lbs of meat with the KitchenAid took upwards to 40 minutes. It works great, but it's slow.
Yesterday using the grinder? 4 minutes. It took longer to prep the pork shoulder (slicing into strips) than it did to grind it.
I made 8 lbs Italian sausage and 7 lbs breakfast sausage.
Mrs. WM81 used 1.5 lbs of Italian sausage for spaghetti sauce -- the remainder is formed into 1/4 lb patties.
The sausage in the sauce is a bit bland. I need to review other recipes and adjust the one I'm using.
try making chorizo
It's on my To-Do list.
I had enough leftover to make 3 patties of Italian and 1 of breakfast, which I fried yesterday. Today I had one of each, and the flavor is MUCH better. I realize that when making sausage, I should probably refrigerate it for 1 day before forming patties or stuffing casings, to let flavors meld.
![[Upgraded] 9Pcs Tree Root Growing Box with Drain Holes, Half Transparent Plant Rooting Propagation Ball & Metal Core Twist Ties, for Fast Propagation Plants (Size M)](https://m.media-amazon.com/images/I/514MWQxtWOL._SL500_.jpg)
Did you add any of the red pepper flakes to kick it up a notch?
I have a jar of Indian chili powder that I use judiciously. Next batch I'll make most mild ... some of the patties will be hot.
I grew up in an area with a large Italian population, and very good pre-formed sausage patties were available in every grocery store. There's nothing like that I know of in the Raleigh area, so I'll have to make them myself!
I was talking bout the stuff most pizza parlors use. It works well in Italian Sausage.
I have a small jar of flaked pepper. I spotted the Indian chili first.
Next time I'm at Costco I'll buy another shoulder, and probably a few packages of stew beef, to experiment with making hamburg. Regarding the hamburg, it's a matter of sufficient fat content and the quality of the beef.
Standing tall, Mike!
Similar threads
