Brisbane Local Food
Here is the link to the original Kransky clip by Sapper Rob from Essayons Family Garden https://www.youtube.com/watch?v=sIUnfahifhI I promised him I'd provid...
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Oh, the slow bake renders the fat. That spreads it through the meat for better flavor and texture. I noticed the guy in the video did the same. I find it more convenient to store them pre-baked because then you just give them a quick fry as they are pre-cooked already.
By rights you shouldn't need it at all Dave. The easy way to tell is to microwave a test ball for 10 seconds or so. If it holds together then you're fine. If not, add some milk powder.
Thanks Andrew, that was truly inspiring.
I've not made snags for some time and no longer have the erectile function tool. I also don't like stuffing casings.
But I want to make chirozo. Mostly in Mexican cuisine you remove the sausage meat from its casing to cook it, so why stuff it in the first place?
Your very hands on approach means I can attack this recipe with confidence.There are others -- casing free and similar. Example.Another example.
Do you think I'd need any milk powder? Should i have some on hand just in case?
Chirozo is the only small good I am interested in and I love the smoked paprika hack. More smokiness comes from using chipotle -- dried and smokes Jalapeño.
I get heartedly sick of the snags you buy at butchers -- even supposedly snag specialists -- especially what is offered as chirozo.
But if I'm not making snags I can embrace the option of DIY.
So I gotta ask: if I make the chirozo this way, should I/could I bake them before freezing or later frying them? What does the baking actually do aside from hold the shape?
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Vetiver grass helps to stabilise soil and protects it against erosion. It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)
GrowVetiver is a plant nursery run by Dave & Keir Riley that harvests and grows Vetiver grass for local community applications and use. It is based in Beachmere, just north of Brisbane, Australia.
Talk to Andy on 0422 022 961. You can Pay on this link
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