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Posted:
Thu Jan 28, 2010 2:17 am
by wheels
I don't mind hosting them if Griseldas OK with that.
Phil
hi again...
Posted:
Sat Feb 06, 2010 6:28 pm
by Griselda
No, please do! Great if they work for you all!
Sorry for late reply, but working like mad at Uni.
Regards
Griselda
wheels wrote:I don't mind hosting them if Griseldas OK with that.
Phil
Posted:
Sat Feb 06, 2010 7:28 pm
by wheels
The link to the documents in Griselda's initial post should now work.
Phil
Posted:
Sun Feb 07, 2010 4:32 am
by Zulululu
My English vocabulary has now increased by some very useful words
Griselda I hope they were four letter words like "hard" and "work" thanks again.
Re: Swiss recipes
Posted:
Sun Aug 28, 2016 6:54 am
by carlmd
Hello Griselda!
Thanks for the very useful information on Swiss sausages.
I found out that a key ingredient is "sausage bacon". May I
know what sausage bacon actually is? It doesnt appear on my
web research.
Thanks a million!
CarlMD
Re: Swiss recipes
Posted:
Sun Aug 28, 2016 11:33 am
by wheels
Re: Swiss recipes
Posted:
Sun Sep 25, 2016 1:15 pm
by ped
Phil/Anyone!, this info is very interesting, do you think that those recipes that don't have table salt added but have 'curing salt nitrite' added, is the curing salt that is used in Europe which is called Polkasalz and not what we use which is cure#1 ?
Re: Swiss recipes
Posted:
Sun Sep 25, 2016 9:10 pm
by wheels
Hi Ped, yes i think that it would be the 0.6% nitrite salt that is common all around mainland Europe. Anything else at 19gm per kg (for example) would be far too much nitrite.
HTH
Phil
Re: Swiss recipes
Posted:
Mon Sep 26, 2016 8:59 am
by ped
Thanks Phil thought as much.