Does anyone know where on line I could order junipers berries?
Thanks

Thanks

Thank you so much.

Anyone knows where I can order some salted anchovies in Canada?

Check forum bradley smoker.com
You'll get wonderful recipes and everything you need to put your smoker to good use.

Why don't you call the restaurant before, I am pretty sure they could help. I have brought a cake to a restaurant before in a small cooler I had asked them before.

My daughter lives in Annapolis area. She wants to buy a ham for canning and she wants a picnic ham, where can she find the best picnic ham in that area? She doesn't have a computer that why I am asking for her.
Thanks

You have to decide how much noodles you want to serve per bowl. Then if you look on the noodle package where the calories are it will tell you something like 4 ozs is 1 cup cooked, then you decide how many serving are in the package. 200 soups divided by the amount of serving in one package will give you the amount of packages you need. And just make a little extra for good luck.

Anyone have a trick to prevent the lettuce from rusting?

I don't see any reason why you can't use it as long as it is not chipped I would use it.

http://forum.bradleysmoker.com/
If you go to this forum they have all kind of sausage expert.

For dessert you could make rolled cake one lemon and one chocolate and turn them into BUCHE DE NOEL [CHRISTMAS LOG] at the last minute you can put some meringue mushrooms that would be beautiful.
I have made boeuf bourguignon for 100 people, it's easy and can be made ahead serve either mashed potatoes and or buttered noodles

I make soup with it, the same as barley, it's quite delicious. I also make bread.

I just made some ginger snap cookies yesterday, made a log put it in the freezer when it was frozen I sliced it as thin as I wanted.

You can go at: forumbradleysmoker.com and go down the page a bit and you'll see sausage making, there is all kind of expert that can answer best you questions.

If you go to bradleysmoker.com there is always someone to answer all your questions with a lot of experience. It's a forum about all kind of sausage, bacon and ham and so much more.

Those are beautiful, do you use a hamburger pan? Do you have a special recipe? If so can you share?

Does anyone have a good recipe for homemade raspberry mustard? I would also like other kind of mustard recipes if you have any. I just want to start making my own but I have no recipe. I check on line but there is not much.
Thanks

Just scrub it again and re-season until you get it the way you want, don't be afraid to scrub it with steel wool. I would make sure to hide the pan from the roommate or hit him or her over the head with it>LOL

You could drain it in cheese cloth, next time drain your yogurt first before making the dip. Just put your dip in cheese cloth and hang, I hang it over a wooden spoon handle that I secure with clothes pin and let it drain.

I freeze garlic all the time, every fall I buy what I think I will use for the winter, peel it, put it in food processor with a little oil, little salt. I have my garlic ready to use all winter.

You can make butter. Homemade butter with raw cream is a delight.

I agree with you ipsedixit that's the best way.

You need to stir fry the vegetable and you need to drain them very well after you stir fried them. Add some salt or soy sauce, little bit of sugar while you are frying them. DRAINING is one of the key.

I do the same thing< I cannot use my oven but the top of the stove works with a lighter.

I like to freeze garlic already chopped. I blanched and peel it , whiz it in food processor with a little oil and salt, put it in container with a little oil on top and freeze, when I need some I just take a chunk of it, it's nice to have it all ready. I just finish doing all my garlic that I had growing, I'm ready for the winter.

Hi Chowrin,
I never heard of canning rice, can you tell me how you do that?

I am trying to find the recipe for the pastrami but I can't seem to be able to. Can someone help me find it, the dry cured recipe I am looking for. Thanks so much.

I have made the kingarthur recipe twice and it comes out hard, had to throw it away. I have been making my bread for 30 years so it's not because I don't know how.
Now the recipe with potato sound promising. I would love to make my own hamb and hot dog buns because what we get from the store is full of chemical and I can't stand the smell when I open the bag. I will try that recipe.

How big did you want to make it? The Saveur recipe calls for a 9"X13" light colored pan. Whether you use rectangle or round it would not make a difference.