primeats Posted July 29, 2008 Report Posted July 29, 2008 Our local paper interviewed us and this time filmed a short video for their website. For a short video they were there for over an hour, luckily we weren't real busy http://video.ap.org/v/Default.aspx?g=79 ... tner=en-ap Quote
jdbower Posted July 29, 2008 Report Posted July 29, 2008 Very cool, thanks for sharing! My great grandmother used to make her own sausage in the basement at the farm. I say used to because when my dad and his brothers walked in on her and figured out what the casing was they wouldn't eat them anymore. Now I just convince myself that all the sausages today use an artificial casing and I'm very happy. Until my other grandmother cooks authentic Slovenian sausages and the illusion is ruined... Quote
Syzygies Posted July 30, 2008 Report Posted July 30, 2008 Thanks, that was fun to watch. I've been trying to get my nerve up to make Thai "sour sausage", which I've been taught in Thai cooking classes (Kasma Loha-unchit), and loved eating in Thailand. Unlike salumi, they're a "rather fast" ferment, unnerving to our intuitions. Quote
