This is so dear that I must post it. I got this from a Dane. Apparently, even most Scandinavians are horrified at traditional Icelandic "cuisine", hehe.

After I made some andouille, a friend said how he'd had some in France and it was pretty gross. I thought that odd because my andouille is pretty good. Well, I was looking through recipes and there is, apparently, considerable difference between French and Cajun andouille. Most particularly, Cajun andouille is made of pork shoulder butt and ( Read more... )

Lately, I've been getting all coughy and such when I eat just about any prepared foods. I haven't narrowed it down with 100% certainty but I'm increasingly sure it's some form of preservative. When I eat the prepared form of something I make myself, I get all coughy for a while. It seems to be absent in baked goods, but present in sausages and ( Read more... )

I just made my first sausage that didn't use a recipe - a barbecue jalapeno sausage. The verdict? It's okay. Not perfect, however ( Read more... )

I got a mixer because it could grind meat and allow me to make sausage. When I got it, however, well, there it is, a mixer. In addition to grinding meat it can, well, mix.

Because of this terrible device, I have entered the world of baking. Of course, I always did some baking. Not that much because, well, it's always been a little messy or ( Read more... )

I just spent more time than I should at This is Why You're Fat. I looked at it earlier, informed of it by mastersantiagoI cook. I make a lot of my own stuff, like beer and sausage, but also just generally food like curries, barbecue (broadly defined) . . . y'know, stuff people eat. I'm seriously thinking about getting into cheese making, too. When the ( Read more... )

I made more bacon - I had a whole bunch of pork belly - and . . . I still don't like it. It's just . . . I don't like it. I can see how someone else might like it - and I might try with pork belly, again, when I have the freezer space for a farm grown pig - but for me it just has the wrong taste and texture. I understand that it's a better taste ( Read more... )

The short form: best chorizo ever. The chorizo dogs rocked the universe. I froze a bunch (roughly five pounds) so when Adrienne gets back (in two weeks, yay) she can have some. I sent some home with my friend. I diced some so tomorrow morning I'll have a chorizo scramble for breakfast. Then, off the sausage for a while, hehe ( Read more... )

I had to take a break from sausage stuffing because I had a little mistake ( Read more... )

I finished my bacon yesterday and had some. *ahem* It is the distilled essence of pork. I have never had anything so incredibly porky in my life. It was full of deeply epic porkness the likes of which are indescribable.

Indeed, it was too porcine. It was like . . . trying to eat sugar with a tablespoon. You might like sweet things but that's ( Read more... )