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Thanks! I wouldn't say I'm a renaissance woman though, I won't touch electrical work and I'm not too handy at carpentry. I just like to know what goes into my food. :o

Crab boil Home in Disarray: Clam bake? The best cinnamon rolls ever Home in Disarray: My amazing cinnamon rolls Shrimp on a bed of garlic mashed potatoes with steamed broccoli and a white wine, lemon and caper sauce Home in Disarray: Shrimp on a bed of garlic mashed potatoes with steamed...

Holy cholesterol! :eek: That said, looks tasty and beats the hell out of the chicken strips that I reheated.

Me too, then it would seal with the meat and create a vacuum when you tried to pull it up, and meat would creep up the sides. Ugh. what a mess.

These casings were packed in salt. After my troubles getting the kitchenaid to stuff them though, I'd be perfectly happy just making patties and meatballs out of them.

That's a good method. I just don't think I can get past it the smell. Although my casings were very strong, and fairly thick. Maybe that was part of the problem with the chewiness, I don't remember commercial sausages that I've had having casings that were quite so thick.

And I'm feeling a little queasy. Click link for the whole story. Home in Disarray: Sausage

You could also grind it up for your own hamburgers, of course do a stew, or put it in the oven for several hours for a roast.

I like the international beer selection that we have in the states. :) :mug:

I suddenly feel so much better about making 10lb of sausage this weekend.

I'd say something nice and hoppy to cut the grease. Maybe and ESB or American Red?

You must make a much drier dough than me. My pasta turns out fine and I almost always do a very short rest. I'm not sure what type of rest you're talking about, but in bread, the rest is generally prior to kneading and shaping, not baking. Most recipes call for about a 20 minute rest at...

Is there a reason that you rest the dough for 1.5 hours? I admit to never having used a recipe, but I've made pasta numerous times and have never had problems with less than 5 minutes of resting the dough.

I can understand wanting to knead by hand, but in some cases, it's difficult to get as wet a dough as you'd like if you're not using a mixer to knead for you. I reference Rose Levy Beranbaum's The Bread Bible. ;)

Home in Disarray: Chicken BLTAs and Guinness

There is only so much that a bread machine's knead cycle can do. These are the same dough with different kneading techniques

This is a great recipe and I used to make it all the time when I was in middle school. Thank you for the recipe! I usually only make breads on the weekends.

<-----Cringing purist. Bread machines make fine sandwich breads, but it'll never hold a candle to a kitchenaid, time, and a real oven.

If I were to soak an apple in grape juice, I'd be sure the grape juice was fermented first!

Maybe if you fried your potato pieces, then wrapped them in cheese, thinly sliced steak, bell peppers (they put those on cheese steaks, right?), then battered and deep fried them.