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Author Topic: My Chicago thin - critique requested  (Read 877 times)

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Offline chefdad

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Re: My Chicago thin - critique requested
« Reply #40 on: November 21, 2019, 01:44:05 PM »
Making fennel dust tomorrow in my coffee grinder to doctor up the sausage!

Offline Chicago Bob

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Re: My Chicago thin - critique requested
« Reply #41 on: November 21, 2019, 01:54:16 PM »
Making fennel dust tomorrow in my coffee grinder to doctor up the sausage!
if making your own sausage....I use the whole seed, always nice to bite into one of those seeds. 🤗  I do keep a small jar of coffee grinder fennel on hand for pies that don't have sausage topping... Gotta have my fennel man!! 😜
Da dust is also good additive when making spaghetti sauce.  ;)
« Last Edit: November 21, 2019, 01:56:31 PM by Chicago Bob »
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Offline chefdad

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  • Location: east central illinois
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Re: My Chicago thin - critique requested
« Reply #42 on: November 21, 2019, 02:00:48 PM »
Yes love the fennel! I do a fine grind then add whole seeds also.

Online foreplease

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Re: My Chicago thin - critique requested
« Reply #43 on: November 22, 2019, 11:47:15 AM »
Fennel pollen. This is expensive if you think about it in price per pound. I got this one ounce container October 2018 for $14.95 (currently $16.95) and have more than half of it left. Itís powerful stuff and truly delicious. For sausage I would use it in addition to, not instead of, fennel seed. Somewhere around 3/8 - 1/2 tsp per pound of meat. Iíve used it on sparingly pork shoulder, pork chops, pork tenderloin, as well as root vegetables. Itís floral without tasting like perfume and has a wider range of flavor than fennel seed or crushed fennel seed. Iíll never be without it again.
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-Tony

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