How To Rotisserie On Different Barbecues + Spit Roast Basics Video
Video Clips. Duration : 9.48 Mins.
How To Rotisserie On Different Barbecues + Spit Roast Basics Video
Please enjoy my tutorial video on how to utilize your BBQ it's best by spit roasting on it. You don't need a grill made specifically to take one, in fact you can spit roast on any barbecue. Here I cook many different foods on the rotisserie, just to give you some ideas. Give it a go! Please comment and rate my video :) Share With Friends - www.youtube.com Subscribe - www.youtube.com Facebook for extra hints and tips- www.facebook.com Tweets - twitter.com I hope you enjoy! :)
How To Rotisserie On Different Barbecues + Spit Roast Basics Video
How To Rotisserie On Different Barbecues + Spit Roast Basics Video
How To Rotisserie On Different Barbecues + Spit Roast Basics Video
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Grandma's Canned Sausage
During the canning season I can often recall that my grandmother used to take and can sausage patties. She would take fresh made patties and stack them neatly inside a wide mouth jar and then fill the container full of hot sausage grease. She would then place the lids securely on them, turn them upside down to seal and she was done. How I remember going to the food closet and seeing dozens upon dozens of jars carefully stacked upside down. It seems that in those days it was customary to place the jars upside down to ensure a good seal.
Grandma's Canned Sausage
How to Make Takoyaki (Japanese Octopus Dumpling Balls) たこ焼きの作り方
Video Clips. Duration : 5.00 Mins.
How to Make Takoyaki (Japanese Octopus Dumpling Balls) たこ焼きの作り方
Ingredients for Takoyaki (serves 2) - Takoyaki Batter - 1 Egg 340ml Icy Water (1.437 us cup) 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi) 1 tsp Soy Sauce A Pinch of Salt 100g Soft Wheat Flour (3.527 oz) 150g Boiled Octopus (5 1/3 oz) 1/2 cup Tenkasu - crunchy bits of deep fried flour-dough 6g Beni Shoga - Pickled Ginger (1/5 oz) 2g Sakuraebi - Dried Pink Baby Shrimps (1/10 oz) Okonomiyaki Sauce Aonori - Green Laver Hanakatsuo - Dried Bonito Flakes 2 Long Green Onions Mayonnaise - Vinegar Sauce - 150ml Water (0.634 us cup) 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi) 1 tbsp Soy Sauce 2 tsp Vinegar Long Green Onion - Alternative Fillings - Boiled Firefly Squid Chikuwa Sweet Corn & Cheese Sausage About Music Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org
How to Make Takoyaki (Japanese Octopus Dumpling Balls) たこ焼きの作り方
How to Make Takoyaki (Japanese Octopus Dumpling Balls) たこ焼きの作り方
How to Make Takoyaki (Japanese Octopus Dumpling Balls) たこ焼きの作り方
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Grandma's Canned Sausage
During the canning season I can often recall that my grandmother used to take and can sausage patties. She would take fresh made patties and stack them neatly inside a wide mouth jar and then fill the container full of hot sausage grease. She would then place the lids securely on them, turn them upside down to seal and she was done. How I remember going to the food closet and seeing dozens upon dozens of jars carefully stacked upside down. It seems that in those days it was customary to place the jars upside down to ensure a good seal.
Grandma's Canned Sausage
Noel Gallagher & Russell Brand on TalkSPORT - 19.04.09 - Part 5
Video Clips. Duration : 10.75 Mins.
Noel Gallagher & Russell Brand on TalkSPORT - 19.04.09 - Part 5
Noel 'n' Russell analyse a famous football song. "Who would suck a sausage roll, anyway?"
Noel Gallagher & Russell Brand on TalkSPORT - 19.04.09 - Part 5
Noel Gallagher & Russell Brand on TalkSPORT - 19.04.09 - Part 5
Noel Gallagher & Russell Brand on TalkSPORT - 19.04.09 - Part 5
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Spanish Food - How to Make Spanish Chorizo Sausage
Chorizo is that wonderfully tasty sausage to be found and enjoyed all over Spain. There are many different ones, each Spanish family having its own particular favorite but, basically, they fall into two different types... fresh chorizo, which will need cooking before you eat it, and cured chorizo, which you can slice and consume just as it is.
Spanish Food - How to Make Spanish Chorizo Sausage
Justin Bieber - Interview - Lopez Tonight
Video Clips. Duration : 14.02 Mins.
Justin Bieber - Interview - Lopez Tonight
Justin Bieber - Interview - Lopez Tonight follow me on Twitter Website: twitter.com
Justin Bieber - Interview - Lopez Tonight
Justin Bieber - Interview - Lopez Tonight
Justin Bieber - Interview - Lopez Tonight
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Chorizo sausages are normally a strong, orangey-red color. This is because of the paprika or pimentón they contain - a main ingredient of chorizo sausages.
Sausage
Spanish Food - How to Make Spanish Chorizo Sausage
Paprika comes in two different types - "picante" or spicy, and "dulce" or sweet. Depending on the type of paprika used to make the sausage, the resulting chorizo will be either a spicy or sweet variety.
Spanish Food - How to Make Spanish Chorizo Sausage
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But, how is chorizo made, and what are its origins?...
How To Make Chorizo
Going back, more Spanish families lived in the country. More-often-than-not, they'd have a little plot of land, where they'd grow their own vegetables, keep some chickens... and fatten a pig.
The beauty of keeping a pig was that it could be cheaply fed from kitchen leftovers and, once killed, nearly every part could be used, with practically no waste. When November arrived, and the pig was nice and fat, the family would gather together - each having their own particular role to play - and kill the pig.
In Spanish, this slaughtering of the pig is known as the "matanza", and is still very much celebrated in Spanish villages to-day, with fun-loving fiestas, free-flowing wine, and much rejoicing.
Why did the "matanza" traditionally take place in November? Well, the weather was cooler then, with less chance of the meat going off. Also, it meant that village people were well-stocked up for the winter. This was particularly important as - even to-day - more-isolated villages in mountainous areas are completely cut off for a spell during winter when heavy snows have fallen.
Going back, each family would kill its own pig. This was no easy task, as getting a big, fat pig settled, ready for the knife, is quite hard work!
The pig was killed by stabbing it in the neck. This also released the blood, which the ladies of the family would catch in a bowl. Care had to be taken to ensure the blood didn't clot, for this was needed for mixing with rice and spices to make "morcilla" or black pudding.
It was also the task of the females to make the chorizo sausages. For this, they would take the pig's intestine, empty it, clean it, and then leave it to soak in salt water, to remove any unpleasant odors.
Once ready, the intestine would be filled with a mixture of finely-chopped pork, paprika, garlic and salt, and the end tied in a knot. Originally, the chopping of the meat and the procedure of squeezing it into the intestine was all done manually. Nowadays, however, there's a machine to help with this.
Once filled and securely tied, the chorizo sausage was ready for hanging. It would be left to cure in a well-ventilated place, probably for at least 3 months.
Nowadays, the pig is killed in the local abattoir, under strict, hygienic conditions. A vet will test the meat and, once it's been approved, the owner of the pig will collect it, take it home, and carry on with preparing it.
And now, for those of you with a pig roaming around in your garden, which you plan to slaughter in November, here's a basic recipe for making your very own, tasty, chorizo sausage!...
Chorizo Recipe
Ingredients:
- 1 kilo pork
- 40 gr paprika - sweet or spicy, according to taste
- 2 cloves garlic - peeled and crushed
- 20 gr salt
- 50 cm pig's intestine
- A little water
Method:
1. Chop up the pork fairly finely.
2. Mix in the paprika, garlic, and salt.
3. If necessary, use a little water to facilitate mixing.
4. Cover with cling film.
5. Leave in fridge 24-48 hours.
6. Fill intestine with the mixture, leaving a few centimetres of intestine free at one end.
7. Tie a knot in the end of the intestine.
8. Leave to hang in a well-ventilated place, normally for 3 months plus.
Well, I do hope all this talk of killing pigs and filling intestines won't put you off enjoying all those delicious chorizo sausages you'll find in Spain!
Spanish Food - How to Make Spanish Chorizo Sausage
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Over the years as I grew up and investigated the art of canning on my own I discovered there are two major ways to can sausage. You can form and bake the patties until they are firm similar to the way my grandmother did it or you can fry the sausage up and let it crumble and then fill your jars up.
Sausage
Grandma's Canned Sausage
With the second way you would fry some of the sausage until it started to separate into small pieces and then can these pieces for use in gravies or casseroles. Here are some tips to follow when attempting this on your own.
Grandma's Canned Sausage
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You should omit any use of sage from your recipe if you decide to mix your own sausage. When canning your sausage the sage will tend to make it taste bitter. I generally use very little herbs and spices in my mix and that also includes the use of my favorites such as garlic or onions as they will actually become stronger tasting when your product is canned. Instead you could use a little bit of hot red pepper, salt, black pepper, some thyme or perhaps a bit of marjoram to season the sausage that you plan to can.
When selecting the meat make certain to choose 2/3 of lean meat to about 1/3 fat in order to make the best canned sausage that you can. You would can your sausage in the same manner as you would ground meat except that you will make small patties and cook it until it's very well done.
Unlike ground beef you can use the fat from cooking the sausage to actual can it in. Be certain not to fill the jar too full, 2/3 full is plenty enough for it. Pour the grease in and make sure that it covers the sausages. You may wish to melt some extra lard to use for covering the sausages in the jar. Keep the lard or grease very hot while it is waiting to be poured into the jar.
Lastly, you will want to adjust the lids onto the jars and place then into a pressure canner set for 10 pounds of pressure. For pint jars cook for 75 minutes and quarts for 90 minutes.
Grandma's Canned Sausage
Tags:
Over the years as I grew up and investigated the art of canning on my own I discovered there are two major ways to can sausage. You can form and bake the patties until they are firm similar to the way my grandmother did it or you can fry the sausage up and let it crumble and then fill your jars up.
Sausage
Grandma's Canned Sausage
With the second way you would fry some of the sausage until it started to separate into small pieces and then can these pieces for use in gravies or casseroles. Here are some tips to follow when attempting this on your own.
Grandma's Canned Sausage
No URL
You should omit any use of sage from your recipe if you decide to mix your own sausage. When canning your sausage the sage will tend to make it taste bitter. I generally use very little herbs and spices in my mix and that also includes the use of my favorites such as garlic or onions as they will actually become stronger tasting when your product is canned. Instead you could use a little bit of hot red pepper, salt, black pepper, some thyme or perhaps a bit of marjoram to season the sausage that you plan to can.
When selecting the meat make certain to choose 2/3 of lean meat to about 1/3 fat in order to make the best canned sausage that you can. You would can your sausage in the same manner as you would ground meat except that you will make small patties and cook it until it's very well done.
Unlike ground beef you can use the fat from cooking the sausage to actual can it in. Be certain not to fill the jar too full, 2/3 full is plenty enough for it. Pour the grease in and make sure that it covers the sausages. You may wish to melt some extra lard to use for covering the sausages in the jar. Keep the lard or grease very hot while it is waiting to be poured into the jar.
Lastly, you will want to adjust the lids onto the jars and place then into a pressure canner set for 10 pounds of pressure. For pint jars cook for 75 minutes and quarts for 90 minutes.
Grandma's Canned Sausage
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