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In Reply to: Re: Anyone up Q'en posted by Jackitup on April 12, 2013 at 08:40:19:
I have been way too busy to do anything more than lurk here lately, but I have had success with king Arthur with the red and white label. I am curious about that OO flour, but again, I have been way too busy.
One important note is the gift I received last month of a home-made, smoked pepperoni. I was hesitant to try a home fermented sausage, and I am pretty sure it wasn't actually fermented, but seriously over-smoked. When used in small pieces it was an incredible ingredient. I have since asked for the recipe and I am getting nowhere. When I resurface from everything, it is one recipe I will try to perfect.
I think I will try to make a fresh pepperoni-style sausage and smoke it gently. Right now I am more motivated to try my hand at Tasso. I have been drooling over Randy's website. I wish he kept posting here.
I also need to learn to post pictures here, but that's another topic for another day.
Come visit. We need the tourist dollars, and we have the Atlantic Spice Company.
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