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  1. K

    My girlfriend volunteered me... OMG, what have I gotten into?

    How about vacuum sealing and holding in hot water in the roasters?
  2. K

    Looking for Canadian smokies recipe

    Thanks Bob! Will add this to my list. Still looking for more variations. Thanks again.
  3. K

    Looking for Canadian smokies recipe

    Does anyone have a recipe for Canadian style smokies? I would like to make some with some moose I have. Thanks Ken
  4. K

    Pizza dough - sourdough wild yeast culture from Naples

    I thought so as well however they claim that the cultures are quite stable. They advise to take some basic precautions to prevent gross contamination such as do not bake with different cultures at the same time. This information comes from the book they authored: Classic Sourdoughs revised: A...
  5. K

    Pizza dough - sourdough wild yeast culture from Naples

    After a long period of very little pizza making I am jumping right back into it. I really enjoy making bread, especially sourdough from all wild yeast cultures. I ordered several freeze dried cultures from http://www.sourdo.com/ (Sourdoughs International) and am very impressed with them. I...
  6. K

    Need help calculating Cure #1 amount required in apple brined turkey recipe

    Thanks David. I know that if I am making sausage and incorporating the cure into the commutated meat that the quantity you have suggested is correct. I am just not sure of the cure amount when I am brining. Ken
  7. K

    Need help calculating Cure #1 amount required in apple brined turkey recipe

    Hello I am hoping that someone can help me out with the calculation to determine how much Cure #1 to add to the apple-brined turkey recipe from this site. I want to add the cure for the added food safety factor. I will be brining a 12 pound turkey. Thanks in advance for your help/ Ken
  8. K

    Limoncello (Lemoncello) the Italian way

    Hi Bill, Its been 5 years since that first batch of rabarbacello! Have you been making it with any regularity? I am about to make a batch as my 2 rhubarb plants are really producing. I wanted to let you know that I was rooting around in one of my cupboards and found an unopened bottle from...
  9. K

    Cold weather bbqing

    Pictures are posted!
  10. K

    Cold weather bbqing

    I will try to get some photos up in the next couple of days and will include box dimensions. I made a mistake, it is a 4 cubic foot box. Ken
  11. K

    A Butt Rub (for Jane)

    This is where I order it from and they ship it up to me here in Alberta. Great product. http://www.newmexicanconnection.com/groundredandgreenchilepowders.aspx
  12. K

    Cold weather bbqing

    I learned a very useful little trick for using my WSM in cold temps over the holidays. In my exuberance to smoke something over the holidays, okay that doesn't sound quite right, I decided to do 2 pork butts when the temps here in Alberta were -27c (-16f). I began by filling the water pan...
  13. K

    Custom Kitchen Knives

    This is where I purchase my knives. They are very helpful. http://www.knifewear.com/index.asp
  14. K

    My Mods

    Very smart idea!
  15. K

    Custom Kitchen Knives

    Hi, great topic. I started my Japanese knife set by purchasing a Global 3 years ago. I've gone on to acquiring a Tojiro - gyuto, Masakage Shimo - sujihiki, Yoshikane - nakiri, and a Takeda deba. I too hand sharpen them with Japanese waterstones. These knives are such a treat to work with. Ken
  16. K

    Salmon Jerky

    Hi Clint, I use this book as my go to source for anything salmon and fish smoking related. I believe there are instructions for salmon jerky in it. http://www.amazon.ca/Smoking-Salmon-Trout-Freezing-Pickling/dp/1550173022 Ken
  17. K

    Timing the bbq'ing

    Again Dave, many thanks for sharing from us hosers up here in the Great White North. "Coo loo coo coo, coo coo coo coo" Ken
  18. K

    Timing the bbq'ing

    Hi Dave, What a great priveledge to be able to speak with you. I am up here in that great bbq mecca of the "Great White North'! My question is about how you manage and time the start of the bbqing at your restaurants. Do you cook over night? Do staff start bbqing in the middle of the night...
  19. K

    Montreal Smoked Meat (MSM)- question

    Will do!. The meat is still curing. Will finish the process this weekend and report back. ken
  20. K

    Rye Whiskey Recommendations

    I inherited two old bottles of rye from my dad. One is Schenley's(sp?)Order of Merit. It has an excise seal that reads 1964 and I have a bottle of Crown Royal with an excise seal of 1966. I don't know if I will ever open them or what event would be the catalyst to do so. Ken

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