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Andreas Suter
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Andreas Suter

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Tonight's activity is more sausage making. One is sweet Italian (paprika, toasted fennel, salt, pepper, sugar, garlic) and the other is our trusty breakfast sausage (ginger, sage, salt, garlic, pepper).

The steps for most of the sausages we make are pretty simple. Add spices to the meat/fat, grind, add water, mix for a minute or so, and it's ready to be stuffed or stay loose. I especially like that a small amount can be fried up to taste and the spices adjusted if needed, so you can dial it in. I chronicled it a bit better when we cleared out space in the freezer last year (https://plus.google.com/u/0/+AndreasSuter/posts/KRpWzyQRkfm).
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Rhonda Weigandt's profile photoAdrianne H's profile photoAndreas Suter's profile photoBeau Muzzy's profile photo
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+Andreas Suter OK thanks I'll check those out
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I need a few more samples but the kolsch experiment is a success. 
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Looks like nice color and nice headed 😎
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After quite a while I'm finally getting the lagered brett kolsch experiment beer ready to be tapped. It's a pretty straight-forward grain bill but I pitched brettanomyces from Inland Island (INIS-913) on top of a golden kolsch strain (INIS-572), and then lagered it for a month or so. It's been a long while since I've brewed and I'm excited to have something on tap again.

Final ABV is around 5.2%.
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Marck Meguid's profile photoJerri Belanger's profile photo
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Looking good,nice sit up
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Restoring an old rig builders' hatchet Aubrey found in the lean-to. No idea what I'll use it for but it's fun to restore just the same. A nylon wheel brush on the drill press and 10 minutes of effort, and it's looking good. There are gentler manual ways to restore metal but considering it's a hammer I'm not too concerned about wheel marks on the steel.

Continuing my good fortune on the local garage sale groups I scored an oxy-acetylene torch setup (tanks, cart, two sets of hoses, 4 torches, and countless tips) for $50. The seller said the tanks were empty but I hooked them up and they're at least 80% full. When buying tanks it's important to look if they're marked "Rental" (these weren't) or have company names on the collar, which can get you in some hot water without ownership papers.

I'm excited to have a metal cutting option other than cut-off wheels on the angle grinder.
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HI, Love the old tools also. You have found yourself a "Shingler's Hatchet" or more modern "Drywall Hatchet". The blade was used for cutting down cedar shakes, the hammer end for nailing them off and the nail notch at the bottom of the blade to slide up and between shingles to pull nails out from in between shakes. They make great kindling killers, most drywallers use screws nowadays even on the ends of the panels where they were typically nailed off with a more modern version of this tool. I cant see whether the hammer end of the hatchet is serrated or smooth, the smooth one would be the "Shingler" version, the serrated version most likely the "Drywall" hatchet. Keep up the good work! Check out rust removal via electrolysis, great way to keep old tools looking good!

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"Someone asked me to make these cookies for an upcoming holiday party."

The hardest I've laughed in a while.
Someone asked me to make these cookies for an upcoming holiday party. I bake a lot of cookies, so I assumed this would be easy. (Original video: https://www.facebook.com/FoodNetwork/videos/10153984215401727/)
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It's a good thing we have a lot of indoor projects because we seem to get at least a dusting of snow each day and have for the last week and a half.

Curing meat is in full swing, slicing and packaging and hanging more as space becomes available. Tonight we're making salami, which will ferment for a few days and then dry slowly in the chamber.

Pictured (from the weekend): Pancetta stesa and pancetta arrotolata. Basically, one is fully cured and ready to eat and the other needs to be cooked (like bacon). They're both delicious in their own ways.
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Bacon! Bacon bacon bacon!
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Going away party for Arie and Remy. A bunch of Hungarian food, drinks, and juggling. 
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Installing vises today. They both need a little love but they'll be a lot nicer to work with than the work/clamp table I'm currently using.
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Are they for holding meat grinders down or just clamping onto things?
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"Upon reviewing the Star Wars canon of movies (no animated films or shows, and no Expanded Universe content, which now exists in a purgatory of maybe-canon), it’s become clear to me that that the galaxy is crippled by an abundance of disk formats, with all of the accompanying interoperability issues that we see on our own planet. Every time the Rebel Alliance changes bases, they must be lugging around a spaceship full of drives, both new and obsolete, to read every possible format."
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From the last few days: slicing and packaging lonzino (air-cured loin), coppa (air-cured shoulder), and filetto (air-cured tenderloin with fennel) (not pictured).
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That looks delicious. When do I come for diner. ..😊
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'Tis the season for smoking. Today I'm smoking a bunch of bacon and Canadian bacon (this is in addition to yesterday's smoking of nearly the same amount). This is a new recipe we're trying, using honey instead of maple syrup (our usual) in the cure. It was a bear to work with, slathering honey/salt on cold pork, but I think it'll be worth it. The bacon was cured for around a week and will be smoked over applewood until it's done (~5 hours) and then this afternoon/evening is Round 2, smoking hams and hocks (cured in brown sugar and salt).

The other new recipe we're trying this year is a bacon recipe from +River Cottage. It isn't smoked but is instead cured and hung for a while. I'm curious to see how that turns out. I need to post an updated photo of the curing chamber because it is getting full!
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Rhonda Weigandt's profile photoJohn Getchel's profile photomahad niaz's profile photoJulie Cochrane's profile photo
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where is the maple syrup and ice cream a breakfast must.





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