GOURMANDIA, a place for recipes and food related questions and answers

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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by caysa on Fri Jul 31, 2009 10:13 am

How funny!! Who has baked that cake??
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by AllyKass on Fri Jul 31, 2009 10:27 am

caysa wrote:How funny!! Who has baked that cake??
my boss (she) was backed it, it was very jummy!!
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by caysa on Fri Jul 31, 2009 11:08 am

151 replies to this topic cheers ( I just happend to see it)

You have a nice boss!! How cool to have cake during the working day! And home baked too!
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by AllyKass on Fri Jul 31, 2009 11:33 am

caysa wrote:151 replies to this topic cheers ( I just happend to see it)

You have a nice boss!! How cool to have cake during the working day! And home baked too!
wow, palindromes everywhere

yes, she is, btw i showed the report to your cooking, it was very inspiring
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by caysa on Fri Jul 31, 2009 11:45 am

Awwww......
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Help wanted!!

Post by caysa on Mon Aug 03, 2009 5:02 pm

Has anyone of you ever made sausages at home?
We are going to try next week.... We have so much venison in the freezer affraid
Equipments we do have - even a sausage filling machine. And I have bought bot sheep and pig intestins for the skin.
What can one put in them other than meat and spices?? I know that most people would like to have 100% meat sausages but as my meat intake is limited I would like to add something else too. What is it that is used in sausages when they say that the meat content is 70% - what is the rest?? Potato? Flour?? Air??? lol!
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ophiophagus on Mon Aug 03, 2009 9:14 pm

caysa wrote:Has anyone of you ever made sausages at home?
We are going to try next week.... We have so much venison in the freezer affraid
Equipments we do have - even a sausage filling machine. And I have bought bot sheep and pig intestins for the skin.
What can one put in them other than meat and spices?? I know that most people would like to have 100% meat sausages but as my meat intake is limited I would like to add something else too. What is it that is used in sausages when they say that the meat content is 70% - what is the rest?? Potato? Flour?? Air??? lol!
One idea: soya cyclops
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ophiophagus on Mon Aug 03, 2009 9:40 pm

I got this prescription from a kind Finnish acquaintance of
mine. She prepares this for grandchildren!

1 part curd
1 part thick youghurt
1 part whipped cream
sugar and vanilla
LOTS of strawberries (or other fruit)

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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by caysa on Mon Aug 03, 2009 10:22 pm

Ophiophagus wrote:I got this prescription from a kind Finnish acquaintance of
mine. She prepares this for grandchildren!

1 part curd
1 part thick youghurt
1 part whipped cream
sugar and vanilla
LOTS of strawberries (or other fruit)



AWWWWWWWWWWWWWWWW
How did it taste??? Yummy???
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by caysa on Mon Aug 03, 2009 10:25 pm

Ophiophagus wrote:
caysa wrote:Has anyone of you ever made sausages at home?
We are going to try next week.... We have so much venison in the freezer affraid
Equipments we do have - even a sausage filling machine. And I have bought bot sheep and pig intestins for the skin.
What can one put in them other than meat and spices?? I know that most people would like to have 100% meat sausages but as my meat intake is limited I would like to add something else too. What is it that is used in sausages when they say that the meat content is 70% - what is the rest?? Potato? Flour?? Air??? lol!
One idea: soya cyclops

Yeah......... I was afraid that they use soya..... I am not allowed to eat soya at all What a Face , no beans or peas - and soya is a very concentrated bean product.... SNIFF :scratch:
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ophiophagus on Tue Aug 04, 2009 9:12 am

caysa wrote:
Ophiophagus wrote:I got this prescription from a kind Finnish acquaintance of
mine. She prepares this for grandchildren!

1 part curd
1 part thick youghurt
1 part whipped cream
sugar and vanilla
LOTS of strawberries (or other fruit)



AWWWWWWWWWWWWWWWW
How did it taste??? Yummy???
Yummy!
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ophiophagus on Tue Aug 04, 2009 9:43 am

The venison with a very intensive fragrance and flavour. You may stir it because of this half-half with beef or with pork in a proportion. It's possible it one third venison- pork-beef mix. The red wine (Egri Bikavér Laughing ) is with a good effect in the mass! Idea
If the soya is not good, I would have more ideas then, but it already chemistry! bom
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by caysa on Tue Aug 04, 2009 9:55 am

Humm - I used to like chemistry in school.........

Come on - tell me!!
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ophiophagus on Tue Aug 04, 2009 10:03 am

caysa wrote:Humm - I used to like chemistry in school.........

Come on - tell me!!
Example from the ground brick dust its colour will be beautiful!
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by caysa on Tue Aug 04, 2009 10:48 am

Oh no!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Well, at least that is not meat lol!
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by AllyKass on Tue Aug 04, 2009 11:04 am

Ophiophagus wrote:
caysa wrote:Humm - I used to like chemistry in school.........

Come on - tell me!!
Example from the ground brick dust its colour will be beautiful!

yeah, in childhood in kindergarten i saw one boy who ate the soil, when my scoolmate waited for the child, then she desired to eat chalk, but this the brick dusk exceeds all geek
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ophiophagus on Tue Aug 04, 2009 7:40 pm

Other idea: corn! Idea
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by caysa on Tue Aug 04, 2009 7:56 pm

Yeah, that couod work! Corn flour perhaps?
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ophiophagus on Tue Aug 04, 2009 9:09 pm

caysa wrote:Yeah, that couod work! Corn flour perhaps?
Razz I tasted it once once. I was a military pupil yet. I did not like the taste of it. What a Face .
They prepared it on the country's south part somewhere. I believe it so, cooked corn groats/sleet(?) were mixed into the filling. Rolling Eyes
I was searching from it description, but I found nothing yet! king
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Bisky on Thu Aug 06, 2009 5:25 am

I'm not much of a cook, but I mix dried bread crumbs with the ground meat when I bake a meatloaf--maybe that would work for the sausage? I can't imagine any type of flour being tasty in sausage. :scratch:
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by AllyKass on Thu Aug 06, 2009 6:09 am

Bisky wrote:I'm not much of a cook, but I mix dried bread crumbs with the ground meat when I bake a meatloaf--maybe that would work for the sausage? I can't imagine any type of flour being tasty in sausage. :scratch:
but bread dought made of flour lol!
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Bisky on Thu Aug 06, 2009 6:13 am

I hadn't thought of that!
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ophiophagus on Thu Aug 06, 2009 1:38 pm

Bisky wrote:I'm not much of a cook, but I mix dried bread crumbs with the ground meat when I bake a meatloaf--maybe that would work for the sausage? I can't imagine any type of flour being tasty in sausage. :scratch:
The sausage with an other consistence, than the meatball. The breadcrumbs are not good to it.
I liked this typical American kitchen. Meatloaf, potato, and lots of ketchup ! clown
Do you not know the prescription of the south chicken accidentally? It would interest me! cheers
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Bisky on Thu Aug 06, 2009 2:03 pm

Ophiophagus wrote:
Bisky wrote:I'm not much of a cook, but I mix dried bread crumbs with the ground meat when I bake a meatloaf--maybe that would work for the sausage? I can't imagine any type of flour being tasty in sausage. :scratch:
The sausage with an other consistence, than the meatball. The breadcrumbs are not good to it.
You notice that I started my reply saying I'm not much of a cook!

I liked this typical American kitchen. Meatloaf, potato, and lots of ketchup ! clown
You have been peeking into my kitchen window

Do you not know the prescription of the south chicken accidentally? It would interest me!

Are you referring to Southern Fried Chicken?

We Yankees in the midwest use only a few drops of the hot pepper sauce and fry the chicken in corn oil:

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_36301_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

This second recipe is one that my son makes for me on my birthday. It has to be started a day ahead of cooking, but it is wonderful. (I'm sure you have the Hungarian paprika in your pantry Smile ):

http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe/index.html
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ophiophagus on Thu Aug 06, 2009 7:16 pm

Bisky wrote:


You have been peeking into my kitchen window


No! Laughing I went to the McDonalds with my child! (And I looked at many American films!)



Bisky wrote:

Are you referring to Southern Fried Chicken?


Yes! Embarassed

Bisky wrote:

We Yankees in the midwest use only a few drops of the hot pepper sauce and fry the chicken in corn oil:

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_36301_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

This second recipe is one that my son makes for me on my birthday. It has to be started a day ahead of cooking, but it is wonderful. (I'm sure you have the Hungarian paprika in your pantry Smile ):

http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe/index.html


Thank you for the prescriptions! And yes, i have Hungarian paprika in pantry!
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SAUSAGES SAUSAGES SAUSAGES

Post by caysa on Sat Oct 10, 2009 5:48 pm

We finally did it!!!! We made sausages
We still had so much meat from last season in the freezer.....

Here are the ingredients:

Venison of deer......4000 gr
Pork fat.................950 gr
Mashed potato........525 gr
Salt......................120 gr
Milk powder............300 gr
Water....................1 liter
VSOP cognac.......0,1 liter
Koriander...............2 tsp
White pepper..........2 tsp
Paprika powder.......2 tsp
All spice................2 tsp
Marjoram...............2 tsp

Mincing starts:


Filling the guts starts (Hubby said I just can NOT post this picture... WHY NOT??? )


Looooong sausage:


A little twisting and many small sausages occured:


Steaming:


Ready


And the taste???? Venison........... YUMMY!!!!!
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by robin on Sat Oct 10, 2009 6:21 pm

Ohoo, nice sausages, you are so skilful, picture number two reminds me something ( I have a spoilt imagination maybe)
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by ergee on Sat Oct 10, 2009 6:35 pm

Hi Robin, ??? Must be very comfortable such a mechanical
filler-up-household-appliance...

And the ready sausages look very good!
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ophiophagus on Sat Oct 10, 2009 6:41 pm

caysa wrote:We finally did it!!!! We made sausages
We still had so much meat from last season in the freezer.....

Here are the ingredients:

Venison of deer......4000 gr
Pork fat.................950 gr
Mashed potato........525 gr
Salt......................120 gr
Milk powder............300 gr
Water....................1 liter
VSOP cognac.......0,1 liter
Koriander...............2 tsp
White pepper..........2 tsp
Paprika powder.......2 tsp
All spice................2 tsp
Marjoram...............2 tsp


I would repair on the prescription in two dots:

Water....................0,1 liter
VSOP cognac.......1 liter
rendeer
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ricky on Sat Oct 10, 2009 7:17 pm

robin wrote:Ohoo, nice sausages, you are so skilful, picture number two reminds me something ( I have a spoilt imagination maybe)

I thought the same when I saw that pic

But nice sausages indeed!!
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