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Recent content by rodinbangkok
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Well I guess when Huddler says deep profiling of clients this is what to expect, for me I'm not pushing one button here or leaving this site live till I see these threads cleared up. Suggest you great folks go back to a standard bulletin board package, I'd feel a lot safer coming here when I...
Jeff, I have no doubt that the popularity of this site and your diligence in keeping it going is a personal triumph, but the fact is now all the posts on here are being screened and going thru another organizations web site. Are your sure that the use of the data being harvested by that...
I was curious about this and did a little digging into Huddler, its not just a new forum software package utilized by the forum owners, but actually a marketing Company. It seems from the limited reading I've done so far is that we are being studied, profiled and marketed to by our interactions...
Was curious about Huddler and now a bit more curious from their home page:
The Huddler Platform boasts a modern aesthetic, elegantly integrated wikis, product reviews, deep user profiling, and a lot more.
What does deep user profiling mean, it sounds like Huddler is some sort of marketing...
May I suggest you google Cabrito recipes, that will give you some ideas at least on method and alternatives. Cabrito is normally made with Kid, so not sure what you have as far as age is concerned.
Well first of all poking holes in a loin is only going to let more moisture out. If you want a filled roast butterfly, fill and roll back up, but never just poke holes . Second one of the biggest misleading facts in cooking is searing seals in juices, just not true, searing has other benefits...
Now for me, its pretty basic. Brine in a basic salt water brine.
Get a skillet smoking hot with some fat and sear the outside of the loin, and sear to a golden brown. While doing this start your covered grill and soak just a couple hand full of chips in water. Using indirect method add the...
Many reasons not to ever do this, first is the development of texture, kneading, or mixing helps this, google myobloben development. Secondly you want a very homogenous blend, mixing does this also, in the case of formulas where liquids are added we insure we have a well mixed slurry of spices...
Glucose is your best bet to cut down on all the nasty stuff in CSS. You need to experiment with quantity, and insure you mix your liquid ingredients to a smooth liquid so the glucose does not lump. I think you'll find Glucose will add a softer sweetness, and allow you to use much less content...
If this happens again and you pull it just pop in an oven till the internal temp is up. A lot of factors involved in saying is it ok, the proper level of cure and minimum internal temp reached. I'm from the old school which says try it, use it yourself smell, etc. But would never serve...
Are you cold smoking or hot smoking? Your setup sounds like a cold smoke house, but the temperatures your striving for are above 100, which would put you out of the cold smoking range. I cold smoke at 90, never going above 95. Your describing bacon and summer sausage, which are cold smoked...
One word of caution, be very careful to keep your fingers out of the auger area. I made one of these years ago and added an extension tube with a tray similar to what you find on a commercial grinder. I did this as I was having someone else do the grinding and did not want to risk an accident.