Sausage and Processed Meat Formulations by Ockerman on-line

Sausage and Processed Meat Formulations by Ockerman on-line

Postby vagreys » Mon Apr 18, 2011 7:41 am

Sausage and Processed Meat Formulations by Herbert W. Ockerman is now available as a free PDF for download on-line through The Knowledge Bank at Ohio State University. The link for it is http://hdl.handle.net/1811/25224 . Appears to be complete. Thought you might be interested.
- tom

Don't tell me the odds.

You have the power to donate life
User avatar
vagreys
Site Admin
 
Posts: 1620
Joined: Sun Oct 29, 2006 3:54 pm
Location: North Chesterfield VA USA

Postby wheels » Mon Apr 18, 2011 2:36 pm

Many thanks Vagreys.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12177
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby kimgary » Mon Apr 18, 2011 4:11 pm

Cheers.

Regards Gazza.
My biggest fear in life is that when I die my wife sells all my stuff for what I told her I paid for it!!
kimgary
Registered Member
 
Posts: 363
Joined: Sun May 09, 2010 2:59 pm
Location: east sussex

Postby DocS9788 » Mon Jun 06, 2011 3:57 am

Thank you for posting this link. Check the price of this tome on Amazon.Com

VERY helpful ... again, Thank you!

"Doc"
DocS9788
Registered Member
 
Posts: 5
Joined: Tue Oct 05, 2010 3:29 am
Location: Oregon

Postby grisell » Mon Jun 06, 2011 7:22 am

Thanks, vagreys! :) Good link.

(It was already posted here a few months ago, but you couldn't know that.)
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3162
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

Postby DanMcG » Mon Jun 06, 2011 11:03 pm

Thanks for the link Tom!
I should have asked sooner but, hows your health, and that book you were going to write, and the Rochester White Hot recipe coming along?
User avatar
DanMcG
Registered Member
 
Posts: 1290
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Postby vagreys » Tue Jun 07, 2011 2:33 am

DanMcG wrote:Thanks for the link Tom!
I should have asked sooner but, hows your health, and that book you were going to write, and the Rochester White Hot recipe coming along?

Immuno-suppression has its ups and downs, but I'm alive and getting stronger over time. I resumed archery, back in January, to rebuild my shoulders and that's been challenging and fun. The recession sucks and I've given up on contracting. Looking for a local job with more dependability.

The critical edition of the medieval Catalan cookery manuscripts continues to progress, thanks. I'm about to run another printing of my first book of medieval recipes, which is in its second edition; a bookseller on the West Coast wants some copies.

I have two on-going sausage projects underway. I'm working on homemade emulsion sausage batter, this summer, for the White Hots. Getting a really good emulsion batter is difficult on home appliances. Friends in Rochester and from Buffalo have helped me develop a pretty good profile and I've got a tentative formula to work with. If it's good, I'll share it. The other project is the embutido project, documenting and collecting recipes for sausages of Spain. I've already posted about the androlla, and am sorting out the related botillo sausages, now. There are about 18 conflicting variations on the botillo with more ancient ties and variations of those.

Thanks for asking!
- tom

Don't tell me the odds.

You have the power to donate life
User avatar
vagreys
Site Admin
 
Posts: 1620
Joined: Sun Oct 29, 2006 3:54 pm
Location: North Chesterfield VA USA

Postby arun_paul » Thu Jun 09, 2011 2:51 pm

Thanks for the link!

cheers!
arun_paul
Registered Member
 
Posts: 17
Joined: Thu May 27, 2010 2:01 pm
Location: India


Return to Books,videos,manuals etc.

Who is online

Users browsing this forum: No registered users and 1 guest