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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-25-2013, 09:10 AM   #31
Johnny Ca$h
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that looks good, I could eat 2 right now you do deliver don't cha
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Unread 04-25-2013, 03:42 PM   #32
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Quote:
Originally Posted by popeye View Post
only one quistion . How much bakeing powder . The rest i can wing

1 teaspoon mate
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Unread 07-18-2013, 12:03 AM   #33
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Quote:
Originally Posted by SmokinJohn View Post
I have a Croatian co-worker. His recipe calls for 1 part ground veal, 1 part ground lamb, and 2 parts ground beef. Baking powder is correct. Salt, pepper and garlic are correct. He adds a "Eastern European flavor profile" that he won't divulge, but I think one of ingredients is onions.

I may have to waterboard him for the rest of the recipe....just kidding...
I do 1part lamb, 1 part pork , 1 parts beef. I NEver use baking powder. That "european flavor profile" is vegeta. Its in every dish in croatia
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Unread 07-18-2013, 02:34 AM   #34
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I had to look up vegeta, never heard of it before. But now I super curious about it. Hmm.
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Unread 07-18-2013, 03:28 AM   #35
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Quote:
Originally Posted by Haastyle View Post
I had to look up vegeta, never heard of it before. But now I super curious about it. Hmm.
Here, that is a Vegetable stock Powder, I find it very salty.
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Unread 07-18-2013, 05:43 AM   #36
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Looks fabulous Titch! I'll have a few.
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Unread 07-18-2013, 01:51 PM   #37
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Question: What does the baking powder do for the sausage?
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Unread 07-19-2013, 02:06 PM   #38
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All right, you've got my attention. Looks great!
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Unread 07-19-2013, 05:40 PM   #39
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Quote:
Originally Posted by legendaryhog View Post
Question: What does the baking powder do for the sausage?
I believe it lightens the mix
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Unread 07-19-2013, 09:51 PM   #40
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Quote:
Originally Posted by AussieTitch View Post
Here, that is a Vegetable stock Powder, I find it very salty.
I don't think so. See following :
Vegeta (food)
From Wikipedia, the free encyclopedia


Vegeta Product Packaging
Vegeta is a condiment which is a mixture of spices and various vegetables invented in 1959 by a Bosnian Croat scientist Zlata Bartl, and has become a product sold worldwide.
Vegeta is produced by Podravka, a company from Koprivnica, Croatia, as well as a subsidiary of Podravka in Poland[1] and two Vegeta licensees from Austria and Hungary. There have been around 50 instances of other companies attempting to reproduce the product.
The ingredients of Vegeta include (according to the 2008 product packaging):
salt max. 56%
dehydrated vegetables 15.5% (carrot, parsnip, onions, celery, parsley leaves)
flavour enhancers (monosodium glutamate max. 15%, disodium inosinate)
sugar
spices
cornstarch
riboflavin (for coloring)
Average contents of 100 g of Vegeta
Energetic value 583 kJ (137 kcal)
Protein 8.5 g
Carbohydrate 24.5 g
Fat 0.6 g
Vegeta was conceived in 1958 in Podravka's laboratories and professor Zlata Bartl was head of the team that invented it.[1] The product was first sold in Yugoslavia in 1959 as "Vegeta 40",[1] and has since become so popular that the production increased by several orders of magnitude[citation needed]. In 1967 Vegeta was first exported to Hungary and the USSR[1] and is now sold in around 40 countries worldwide.[1]
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Unread 07-19-2013, 09:59 PM   #41
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http://www.vegeta.com.au/products/ve...t-stock-powder

This is what I was suggesting too.
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Unread 07-24-2013, 02:15 PM   #42
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Quote:
Originally Posted by JohnHB View Post
I don't think so. See following :
Vegeta (food)
From Wikipedia, the free encyclopedia


Vegeta Product Packaging
Vegeta is a condiment which is a mixture of spices and various vegetables invented in 1959 by a Bosnian Croat scientist Zlata Bartl, and has become a product sold worldwide.
Vegeta is produced by Podravka, a company from Koprivnica, Croatia, as well as a subsidiary of Podravka in Poland[1] and two Vegeta licensees from Austria and Hungary. There have been around 50 instances of other companies attempting to reproduce the product.
The ingredients of Vegeta include (according to the 2008 product packaging):
salt max. 56%
dehydrated vegetables 15.5% (carrot, parsnip, onions, celery, parsley leaves)
flavour enhancers (monosodium glutamate max. 15%, disodium inosinate)
sugar
spices
cornstarch
riboflavin (for coloring)
Average contents of 100 g of Vegeta
Energetic value 583 kJ (137 kcal)
Protein 8.5 g
Carbohydrate 24.5 g
Fat 0.6 g
Vegeta was conceived in 1958 in Podravka's laboratories and professor Zlata Bartl was head of the team that invented it.[1] The product was first sold in Yugoslavia in 1959 as "Vegeta 40",[1] and has since become so popular that the production increased by several orders of magnitude[citation needed]. In 1967 Vegeta was first exported to Hungary and the USSR[1] and is now sold in around 40 countries worldwide.[1]
Nobody Can Reproduce It, A Certain Ingredient In It Is Why. Thats All Im Saying
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