Recent content by Freki

Mix it with some chili and cheese to make a dip, mix in some cream cheese and jam to make a good dip for crackers, buy a ton of bagels, have a party with these things!

Got some pork shoulder to make some Italian sausage, cut off a nice slab of pork to do up tonight, soaking it in a mix of spices, herbs, and red wine vinegar right now before doing a sweet and spicy dry rub and throwing it in the oven

I am planning to make a large amount of sausage soon (10-20 lbs), grabbing some casings tomorrow, but I'm wondering what would be the best way to freeze it? Zip-loc or paper? Left in a string or separate the links? I've used styrofoam trays and plastic wrap for short term storage (usually less...

I buy my eggs locally, and get them unwashed, which allows me to keep them at room temperature at all times without fear of spoilage. When they are washed, it removes a natural coating, "cuticle" if I remember correctly, that creates a natural barrier to bacteria and spoilage. I find that eggs...

I stick with cast iron for most things, all my CI is just well seasoned and just as (if not more) non-stick than teflon. I have a large stainless stock pot and a simple aluminum pot for either boiling water or making stocks. With CI, there is no concern over what utensils can be used, easy...

I am looking for an app that works on both Android and iOS that I can input my recipes to have on both my phone (iOS) and tablet (Android). I'm trying BigOven, but was wondering if anyone else uses apps for their recipes.

I love it. It's not bitter like some hard ciders. The Crisp Apple is my favourite of their flavours. It's not overly sweet either.

Doing a movie night with fried food! Chips, onion rings, and some chicken tenders. Washing it all down with some Angry Orchard Crisp Apple :)

Always dry complete before oiling. Adding oil before heating it to dry could trap water under the oil and cause problems later.

I thought it had to do with making sure the oil sticks in the spraying process, I have no idea where I read it now and can't find it in a search. Lodge does have some nice stuff :)

Cast iron is really simple to care for and easy to use. Personally I prefer the older stuff with the machined cooking surface, they seem to be much quicker to get "non stick" than new stuff with the rougher casting (for ease of adding the pre-seasoning in the factories). I cook 90% of our...

Some do, the apartment I was in about 2 years ago had a stove less than a year old when moving in, had a gas pilot light. It was some odd brand I have never heard of (and can't remember now though)

Dip a spoon in some horse raddish sauce, and stir it in. DO NOT put a spoonful in. A whole spoon will over power it, a dip will give it some added flavour and bite :)

I've never had issue with my knives dulling. Maybe because I almost never use the boards, or I do a monthly clean/sharpen, where I sharpen them then soak them in the sink with bleach for an hour or so (usually while doing other kitchen cleaning).

I use a mix of wood, plasti, and granite. I have a large wood one that is about 50 years old now that is used for bread only, 2 small granite ones perfect for cheese or a small bit of cutting, and a couple large plastic ones I use most. I never use the dishwasher for any of them, with all but...