The North Idaho Front Porch (Priest River: price, horse, firm)

[mistyriver]

Originally Posted by Toyman at Jewel Lake

I'll fess up too, CFF, I never figured out that you were a woman either. I guess we need pics in our profiles.



That just put a picture in my mind that will help me get through the day...thanks Misty .

Hopefully you didn't think I was a guy too!
I wonder why we can't do avatars here on City-Data. I did manage to put a small picture in my profile though it taxed my nearly non-existent technical powers to figure it out. I still haven;t figured out the new camera I received 2 Christmases ago nor how to load pictures from the old camera onto the new computer. Duh. I'm a technical Amish person.
Though I am trying out a new meat grinder and sausage stuffer today. Homemade sausage. WooHoo!

[Fisherman 100]

I knew she was a woman all along by her keen intellect and perfect repertoire.

[Toyman at Jewel Lake]

Misty, what kind of meat are you using for sausage? I really need to try to fill my deer tag, been thinking about getting a meat grinder. Can you let me know how much of a PITA it is to clean up when you're done?

As to the computer stuff, I'm with you.

[Toyman at Jewel Lake]

Originally Posted by Fisherman 100

I knew she was a woman all along by her keen intellect and perfect repertoire.

+1

[mistyriver]

Originally Posted by Fisherman 100

I knew she was a woman all along by her keen intellect and perfect repertoire.

Post of the year!!

[mistyriver]

Originally Posted by Toyman at Jewel Lake

Misty, what kind of meat are you using for sausage? I really need to try to fill my deer tag, been thinking about getting a meat grinder. Can you let me know how much of a PITA it is to clean up when you're done?

As to the computer stuff, I'm with you.

I'm just using pork. We're trying to make REAL Italian sausage...the kind you can never find in the west. Lots of garlic, fennel, red pepper and a dash of anise liqueur. My kitchen reeks of it.
Since you're from the northeast, do you remember fresh Polish kielbasa? Not the smoked kind, but the kind you can only find when there is a significant Polish-American population? For some reason my Irish/Welsh family served it every Christmas even and I want to make some. It's just not Christmas without it and no one out here even knows what I'm talking about.
I couldn't find reliable on-line reviews on meat grinders so I bought a meat grinder and sausage stuffing attachment for my big Kitchen Aid stand mixer. I've heard mixed reviews about it but I bought the attachments at the Williams Sonoma store in Spokane and if it doesn't work well...back it goes. WS is terrific about that kind of thing. looks like it will clean up fairly easily.

[Trace_Rinaldi]

Originally Posted by mistyriverranch

I'm just using pork. We're trying to make REAL Italian sausage...the kind you can never find in the west. Lots of garlic, fennel, red pepper and a dash of anise liqueur. My kitchen reeks of it.
Since you're from the northeast, do you remember fresh Polish kielbasa? Not the smoked kind, but the kind you can only find when there is a significant Polish-American population? For some reason my Irish/Welsh family served it every Christmas even and I want to make some. It's just not Christmas without it and no one out here even knows what I'm talking about.
I couldn't find reliable on-line reviews on meat grinders so I bought a meat grinder and sausage stuffing attachment for my big Kitchen Aid stand mixer. I've heard mixed reviews about it but I bought the attachments at the Williams Sonoma store in Spokane and if it doesn't work well...back it goes. WS is terrific about that kind of thing. looks like it will clean up fairly easily.

Oh man, REAL Italian sausage... As you might tell by my last name I could really appreciate that...LOL..

I cant wait to get a smoker, sausage stuffer, dehydrater, meat grinder, etc etc etc... I DROOL over the stuff they have at Cabela's for making jerky, sausage, and what not... One of these days Im gonna have a full setup

[Toyman at Jewel Lake]

Originally Posted by mistyriverranch

I'm just using pork. We're trying to make REAL Italian sausage...the kind you can never find in the west. Lots of garlic, fennel, red pepper and a dash of anise liqueur. My kitchen reeks of it.
Since you're from the northeast, do you remember fresh Polish kielbasa? Not the smoked kind, but the kind you can only find when there is a significant Polish-American population? For some reason my Irish/Welsh family served it every Christmas even and I want to make some. It's just not Christmas without it and no one out here even knows what I'm talking about.
I couldn't find reliable on-line reviews on meat grinders so I bought a meat grinder and sausage stuffing attachment for my big Kitchen Aid stand mixer. I've heard mixed reviews about it but I bought the attachments at the Williams Sonoma store in Spokane and if it doesn't work well...back it goes. WS is terrific about that kind of thing. looks like it will clean up fairly easily.

MMMM sounds good. I love the west, wouldn't trade life here for anything. Still, I do miss the food from back east. A good Italian sausage with peppers and onions, fried balogna with cheese and onions, a good order of wings, Friday night fish fry, beef on 'weck and a decent local pizza or even sub shop, something other than the chains. Oh yeah, and Polish Kielbasa! Now I'm getting hungry.

[Trace_Rinaldi]

Originally Posted by Toyman at Jewel Lake

MMMM sounds good. I love the west, wouldn't trade life here for anything. Still, I do miss the food from back east. A good Italian sausage with peppers and onions, fried balogna with cheese and onions, a good order of wings, Friday night fish fry, beef on 'weck and a decent local pizza or even sub shop, something other than the chains. Oh yeah, and Polish Kielbasa! Now I'm getting hungry.

Fried Bologna sandwiches are good old fashion redneck faire from the west too TM... We at those alot growing up

[Toyman at Jewel Lake]

Hey Trace, the ATV club meeting is tonight if you are interested.