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Something lurking in my shed...
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sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41910
Location: North Devon
PostPosted: Mon Feb 09, 09 11:20 am    Post subject: Something lurking in my shed...  Reply with quote    




Habemus chorizo

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Mon Feb 09, 09 11:23 am    Post subject: Reply with quote    

Beauty. Did you coat them in acidophilus? I've got some pals over for a session next Sunday, might take some pics.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Mon Feb 09, 09 11:26 am    Post subject: Reply with quote    

They look really fab. Which recipe did you use?

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Mon Feb 09, 09 11:27 am    Post subject: Reply with quote    

And why isn't your shed full of spiders' webs?

Chez



Joined: 13 Aug 2006
Posts: 35904
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Mon Feb 09, 09 11:29 am    Post subject: Reply with quote    

What Judith said. Both times.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41910
Location: North Devon
PostPosted: Mon Feb 09, 09 11:29 am    Post subject: Reply with quote    

We made them at Brownbear's on Sunday. Haven't coated them with anything but they've got starter culture in the meat mix.
Can't remember the exact quantities of stuff used. Sorry. Basically it's coarsely minced belly pork, seasoning, salt, nitrate, and starter culture. The quantities were whatever/kilo it said on the packet.

JB



Joined: 08 Jun 2005
Posts: 7746
Location: 91 N
PostPosted: Mon Feb 09, 09 11:32 am    Post subject: Reply with quote    

and just how tough is your chorizo that you need those tools to cut a slice?

Barefoot Andrew
Downsizer Moderator


Joined: 21 Mar 2007
Posts: 22780
Location: In the 17th century
PostPosted: Mon Feb 09, 09 11:53 am    Post subject: Reply with quote    

JB wrote:
and just how tough is your chorizo that you need those tools to cut a slice?



A.

sally_in_wales
Downsizer Moderator


Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales
PostPosted: Mon Feb 09, 09 11:55 am    Post subject: Reply with quote    

you can't be a proper downsizer, your shed is too tidy...

Sausages look fab though

wellington womble



Joined: 08 Nov 2004
Posts: 14964
Location: East Midlands
PostPosted: Mon Feb 09, 09 12:50 pm    Post subject: Reply with quote    

What Sally said.

Bulgarianlily



Joined: 01 Jun 2008
Posts: 1667
Location: South West Mountains of Bulgaria
PostPosted: Mon Feb 09, 09 4:00 pm    Post subject: Reply with quote    

No, if you look closely the third nail from the left is bent.... clearly 'one of us'.....

What does the starter culture turn things into?

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41910
Location: North Devon
PostPosted: Mon Feb 09, 09 4:03 pm    Post subject: Reply with quote    

It's acidophilus (I think), which is a benign wee beastie and prevents the nasties from taking over your sausage.

earthyvirgo



Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan
PostPosted: Mon Feb 09, 09 4:44 pm    Post subject: Reply with quote    

Shed looks like it's been spring-cleaned Sean!
Wayyyyy too tidy.

Got a really challenging one up here if you're in the mood

EV

gil
Downsizer Moderator


Joined: 08 Jun 2005
Posts: 18377

PostPosted: Mon Feb 09, 09 5:35 pm    Post subject: Reply with quote    

Very impressive ! Hope they taste as good as they look.

Blue Sky



Joined: 30 Jan 2005
Posts: 7618
Location: France
PostPosted: Mon Feb 09, 09 5:43 pm    Post subject: Reply with quote    

MMMMMmmmmmm!

You coming to York?

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