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  1. Good news everyone! I was making my un-famous 79-bean ham soup. I used one of the meaty butt bones to make the stock. PC for 1 hour and it's the best soup I ever made! (I PC'd the other ingredients separately.) Thanks! -John
  2. Johntodd


    It's super easy after you do it the first time. Water, salt, popcorn, medium heat. Add butter and oil, high heat, pop it, turn it out. Truthfully, most of the people on this board probably didn't need all the in-depth instructions.
  3. Johntodd


    Sorry. Thought it was helpful.
  4. Johntodd


    I use my wok: 1. Lightly boil water in the wok to remove stray flavors (optional). 2. To a dry wok, add 1/2 tsp. salt, 160 ml of kernels, and 40 ml of water. Yes, water. 3. Put wok on a small burner and turn it on 1/2-way. Swirl the wok around to evenly distribute the water and salt. (The heat will dissolve the salt into the water and the water will mostly get sucked up into the kernel, thus seasoning the popcorn from the inside!) *Only swirl the water for a minute or so.* 4. Add one, and only one, pat of butter, and enough oil to coat the kernels. 5. Turn the heat to high and gently swirl. (The water will boil out and then the temp will rise, causing the butter to foam.) 6. Place lid on wok and pop the corn. (As more pops, there will be less fluid inside the wok, so you'll have to shake it more violently as time goes by.) 7. Turn out into a large container and add water to the wok and boil it clean. Dry the wok and store. 8. Add extra butter or salt, parm, etc. as wanted. If the batch is moist and chewey, I will place it in a warm oven to steam out and dry for a few minutes. If adding parm or the flavor shakers from the store, add that immediately after turning out so the flavors will stick properly. Also, I found that popping on the small burner (or coil) makes it taste more buttery than using the large ones. IDK why. Hope this helps! -John
  5. Because they still have a lot of meat on them.
  6. Hi! I recently got into sausagemaking. I now have a few leftover pork shoulder (butt) bones. Since I'm not very good at trimming, these bones are very meaty. What to do with them? Boil for broth? Would they make a good (but inauthentic) char siu? BBQ and harvest the meat? I'm an experienced home cook of many years. No one has ever died from my cooking. Thanks! -John
  7. I obtained some pork shoulder. Not quite enough fat in it to give it that "mmmmmm" mouthfeel, but DEFINITELY delicious! https://www.copymethat.com/r/ZFgzlqL4y/homemade-chorizo-sausage/
  8. So I ended up making breakfast sausage, "Italian" sausage, and chorizo. Far, far better than anything I've ever had form the store!
  9. Thanks so much! I just fried up a sample of what I made, and it was waaaay better than I thought. And it will get better as the seasonings blend, etc. I wanted to double grind, using the fine plate last. But the machine seemed to be rejecting the previous grind. Any idea why? I abandoned the second grind and packed away the coarse grind, which is awesome anyway! Maybe the meat wasn't chilled long enough for the second grind? Thanks again! -John
  10. Hi! I just picked up a decent grinder/stuffer on sale. Always wanted to do sausagemaking, and have perused a LOT of YT videos. I also slept at a Holiday Inn Express last night! EDIT: I have only pork Boston Butts and beef briskets. I know I can look at recipes on the internet, but I figure you folks would have some suggestions for beginners, old family faves, ec. Do you all have any recommends for recipes using the above meats? I have a full spice pantry. Will get curing salt if needed. We are not too picky about sausage, as long as they are not dry unless they should be, etc. I am an experienced home cook. Thanks! -John
  11. 5 parts gin, and a moment of silence for the inventor of vermouth. 😆
  12. I'll try. All I have is an SM57 and a FirePod(!) and Cubase 5. EDIT: I could try an M/S recording. But it would be the '57 as center and a ribbon mic for the sides.
  13. If I may; I had chipping too; I just lightly scrub with a non-soapy steel wool to remove the weakened bits and then re-oil and dry on the stove. The chipping went away after a few times and now I have a lovely black patina. I've been using this wok since 2009, and it just gets better each time. It also makes a MEAN batch of popcorn! -John
  14. Wow! These are all great ideas! Thanks!
  15. Hi! I have a bit of this stuff, and I love it. But I'm getting bored just eating it on crackers with mustard. What else can be done with this delicious delicacy? I am an experienced home cook. Thanks! -John
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