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Re: Anyone up Q'en


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Posted by Cape Cod on April 12, 2013 at 18:49:12:

In Reply to: Re: Anyone up Q'en posted by Jackitup on April 12, 2013 at 08:40:19:

Hello,

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.

Cape Cod
Come visit. We need the tourist dollars, and we have the Atlantic Spice Company.


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