While we were grinding pounds and pounds of pork, I noticed metal filings coming of into the meat. I loosened the screws. any advice?

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What do you think about this piece of meat? I am feeling a little afraid. To clarify- the white stuff seems to be crystaline salt and some mold.

I am having a terrible time getting this right. I following the directions I watch what the pizza people do. My dough is always too stiff. The good pizza dough is soft, droopy and elastic. I believe that when I knock the dough down, and somewhere in the process I wind up kneeding again is where I go wrong. Help.

I purchased a fish- barrundi, from Citarella's- when I got It home I discovered that the meat in one area was brillant green. I don't want to eat it. Husband thinks- we cooked it, we eat it. What is it? and would you eat it?

I had cream cheese and jam on matzoh packed in y lunch box during passover,made by my gentile mother(please make no comments). It always made me sad because the moisture from the cream cheese sucked the snap out of the matzoh.

I am not going for a healthier sausage- The point is knowing where your food comes from, how it is made.
I think it is exciting to make something that is in my mind a store bought item.

While I can get the intestines- it probably doesn't make any sense to go through such lengths to maintain the integrity of the product, but It doesn't hurt to try.

Yeah, I have I bio-engineering lab in my basement.
If I could obtain fresh intestine- I would assume I could process the intestines myself.
I think you have to carefully peel away layers of the intestine. And then they are cured?

Can You make them yourself?

I am being to experiment with sausage making- dry cure. Is there a source for organic hog casings? All input is apprieciated.

Years ago I read in Saveur about a produce shop that was amazing- I believe it was in Coney Island, or Brighton Beach. It had been there a long time. Any info?