Apr. 17th, 2012

Dammit.

Apr. 17th, 2012 08:37 am
madbaker: (charcuterie)
I had a reluctant epiphany: I should convert all my sausage recipes to grams. That way everything is listed as a percent of the base meat, making scaling incredibly easy.

But damn, that's going to be an annoying thing to do. The meats are currently listed in pounds and most of the spices are standard US volumes.

madbaker: (Saluminati)
This week's Resolution Recipe is a re-do to make it conform to the actual period recipe: Fish sausage of Bologna.
I've been making it for 10 years, but as a hot-smoked fresh sausage rather than a cold-smoked cured sausage. )

What I'm reading: Joe Haldeman, Starbound

Profile

madbaker: (Default)
madbaker

October 2025

S M T W T F S
   1234
5 67891011
1213 1415 161718
19202122232425
262728293031 

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Oct. 18th, 2025 02:32 am
Powered by Dreamwidth Studios