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

How funny!! Who has baked that cake??

caysa wrote:How funny!! Who has baked that cake??

my boss (she) was backed it, it was very jummy!!

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

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

caysa wrote:151 replies to this topic ( 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

Awwww......

Has anyone of you ever made sausages at home?
We are going to try next week.... We have so much venison in the freezer
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???

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
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???

One idea: soya

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)

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???

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
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???

One idea: soya

Yeah......... I was afraid that they use soya..... I am not allowed to eat soya at all , no beans or peas - and soya is a very concentrated bean product.... SNIFF :scratch:

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!

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 ) is with a good effect in the mass!
If the soya is not good, I would have more ideas then, but it already chemistry!

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

Come on - tell me!!

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!

Oh no!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Well, at least that is not meat

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

Other idea: corn!

Yeah, that couod work! Corn flour perhaps?

caysa wrote:Yeah, that couod work! Corn flour perhaps?

I tasted it once once. I was a military pupil yet. I did not like the taste of it. .
They prepared it on the country's south part somewhere. I believe it so, cooked corn groats/sleet(?) were mixed into the filling.
I was searching from it description, but I found nothing yet!

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:

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

I hadn't thought of that!

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

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 !
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 ):

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

Bisky wrote:


You have been peeking into my kitchen window

No! 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!

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 ):

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!

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!!!!!

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

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

And the ready sausages look very good!

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

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!!