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Jarhead Pickling BlogThe Art of Pickling and Preserving by Vinnie
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The Art of Pickling and Preserving by Vinnie
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The Art of Pickling and Preserving by Vinnie
The Butchers of Great Thorne - Butchery Blog: Our Legendary Boerewors Recipe
http://gtbutchers.blogspot.com/2015/01/our-legendary-boerewors-recipe.html
Monday, 12 January 2015. Our Legendary Boerewors Recipe. Following the success of our first batch of sausages, we decided to get ahead of ourselves and take on a chicken sausage and the legendary Boerewors. Once again we had the help of our friends Alex and Danny (although unfortunately no Orson the dog). This post will be about the Boerewors we made, but we’ll post about the chicken sausages in the coming weeks. The word “Boerewors” is an Afrikaans word which translates to. Farmers sausage ”. The legisl...
The Butchers of Great Thorne - Butchery Blog: About the Butchers
http://gtbutchers.blogspot.com/p/about-butche.html
Vinnie and Dave are the Butchers of Great Thorne. They used to live together in the Boonhaus on Great Thorne Street (hence the title). They spent their entire tenancy trying to build a butchers block. Now they want to break free of the shackles of the legal profession to learn the art of butchery, and switch pro bono for deboning, in the hope that one day, they can complete the butchers block and actually use it. Subscribe to: Posts (Atom). Our Legendary Boerewors Recipe. Our Second Batch of Bacon.
The Butchers of Great Thorne - Butchery Blog: Curing Bacon - The First Attempt
http://gtbutchers.blogspot.com/2014/07/curing-bacon-first-attempt.html
Sunday, 27 July 2014. Curing Bacon - The First Attempt. Aside from our shared love of the law, the Butchers of Great Thorne are also renowned for our love of bacon! Whether it be fried up with some eggs sunny side up, on a BLT (preferably minus the L and the T), chopped through some pasta or over a Caesar salad, bacon is the holy grail of meats. It comes as no surprise, therefore, that we decided to cure our own bacon as our second outing. Now for the meat! 500g of coarse sea salt. 3g of Prague Powder #1.
The Butchers of Great Thorne - Butchery Blog: January 2015
http://gtbutchers.blogspot.com/2015_01_01_archive.html
Monday, 12 January 2015. Our Legendary Boerewors Recipe. Following the success of our first batch of sausages, we decided to get ahead of ourselves and take on a chicken sausage and the legendary Boerewors. Once again we had the help of our friends Alex and Danny (although unfortunately no Orson the dog). This post will be about the Boerewors we made, but we’ll post about the chicken sausages in the coming weeks. The word “Boerewors” is an Afrikaans word which translates to. Farmers sausage ”. The legisl...
The Butchers of Great Thorne - Butchery Blog: June 2014
http://gtbutchers.blogspot.com/2014_06_01_archive.html
Thursday, 26 June 2014. Making Beef and Pork Sausages - The Inaugural Butchers of Great Thorne Sausage Fest. 8220;Laws are like sausages — it is best not to see them being made.”. After both working in the legal profession for a several years, the Butchers of Great Thorne have come to the conclusion that, despite the adage,. The sausage making process is actually much more interesting than the law. Has a lot of fat, was the basis for the pork sausages (along with another nice helping of pork fat). We...
The Butchers of Great Thorne - Butchery Blog: July 2014
http://gtbutchers.blogspot.com/2014_07_01_archive.html
Sunday, 27 July 2014. Curing Bacon - The First Attempt. Aside from our shared love of the law, the Butchers of Great Thorne are also renowned for our love of bacon! Whether it be fried up with some eggs sunny side up, on a BLT (preferably minus the L and the T), chopped through some pasta or over a Caesar salad, bacon is the holy grail of meats. It comes as no surprise, therefore, that we decided to cure our own bacon as our second outing. Now for the meat! 500g of coarse sea salt. 3g of Prague Powder #1.
The Butchers of Great Thorne - Butchery Blog: Our Second Batch of Bacon
http://gtbutchers.blogspot.com/2015/01/our-second-batch-of-bacon.html
Sunday, 4 January 2015. Our Second Batch of Bacon. Our first batch of bacon seemed to miraculously disappear. Many of our friends and family wanted to try it, so we ended up distributing most of it. But we also just couldn’t stop eating it ourselves (much to the detriment of our gallbladders.). Our first bacon experiment also yielded some interesting discoveries. The flavour of the batch certainly. Perfect and it was very salty when compared to store bought bacon. It’s all about the salt. Unfortunately k...
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Videos / Social Media. Videos / Social Media. Paracord Get Back Whips. Standard Get Back Whips. Hidden Ball Get Back Whips. Double Ball Get Back Whips. Check Facebook for our current shipping dates. Welcome to Jarhead Paracord! Home of the Paracord Motorcycle Get Back Whip! Who can use paracord? Joggers, runners, walkers,. The users are as endless as the uses. Who is jarhead paracord? Or eric.fierst@gmail.com. The one major issue about being prepared is a lack of planning and equipment when and where you...
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Jarhead Pickling Blog
Sunday, 8 February 2015. Another trip to Canberra and another haul of kiwifruit! Back in July 2014, at the peak of kiwifruit season, I helped pick kiwifruit from my girlfriend's family vines. They were particularly abundant last year due to the way they had been pruned at the end of the 2013 season - the fruit was practically falling off the vines. I had previously made kiwifruit jam using store-bought kiwifruit. The store-bought variety are much less hairy than the variety we picked, and due to this...
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Mot de passe :. J'ai oublié mon mot de passe. C un sky ou vous trouvere un peu de tous les zamiess des conerie des meuf . fin tous ki fo pr samuse. Mise à jour :. LoNSDAle pour ce qui n'aurait pas comprit. Abonne-toi à mon blog! LoNSDAle pour ce qui n'aurait pas comprit certain comprendront pour les autres peut aps vous aider dsl lol salut a tous et a toutes qui comprendront car ce la c'est des bons rester comme vs etes surtt. Ou poster avec :. Posté le mardi 22 mai 2007 13:06. Ou poster avec :. Je t'aim...
