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  1. rodinbangkok

    AVG antivirus popped up while browsing SMF

    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...
  2. rodinbangkok

    Some Concerns about Huddler

    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...
  3. rodinbangkok

    Some Concerns about Huddler

    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...
  4. rodinbangkok

    New Platform - What do you think?

    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...
  5. rodinbangkok

    3lb goat rib roast

    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.
  6. rodinbangkok

    cutting up a hog video

    Here's the best site ever for your reference. http://porcine.unl.edu/porcine2005/pages/index.jsp
  7. rodinbangkok

    I need ideas for a Mexican dish, por favor :)

    Can't beat Cabrito if your looking for grill/smoking type recipes!
  8. rodinbangkok

    Pork Loin on the grill

    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...
  9. rodinbangkok

    advice suggestions on first tenderloin

    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...
  10. rodinbangkok

    Grinding and stuffing in one step

    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...
  11. rodinbangkok

    Is there a substitute for corn syrup solids

    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...
  12. rodinbangkok

    fresh sausage

    Plenty to choose from here: http://home.pacbell.net/lpoli/
  13. rodinbangkok

    A bad plan and bad results

    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...
  14. rodinbangkok

    A bad plan and bad results

    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...
  15. rodinbangkok

    Grinder ?

    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.
  16. rodinbangkok

    Thermometer Websites

    I don't like any of the home type products, they just don't last. We use probes wire and controllers from Omega. If your just looking for info this is a great site also. This also allows you to integrate your equipment for profile tracking that is required when doing commercial products...
  17. rodinbangkok

    Making Dry aged steak at home

    As Bbally says this will not work. Dry aging takes place using large primal cuts in a very controlled environment, anything short of this type process is a waste of time and money.
  18. rodinbangkok

    buying a meat thermometer - need advice :-)

    I would recommend you take a little time to research this site: http://www.omega.co.uk/ I've used these guys exclusively for years for industrial temp controls, probes, T/C wire, etc. With a little research you can get yourself a professional measuring system for not a lot of money.
  19. rodinbangkok

    To Brine or not to brine

    For me adding anything other than simply salt and sugar is a waste of spices, brining is a process that effects the basic structure of the meat and its ability to retain moisture via the brines salt and to some lesser extent its sugar content. Many folks think that by adding a quarter cup salt...
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