great to see you back! Emulsified like weisswurst, mortadella, and others would be good to see, oh also a couple dried like bierbeisser and stovepipe/chimney sausage!
@@duncanhenry Hi Duncan from down under, buddy no need to apologise for being a busy dad, business owner. We just really appreciate that you are able, when possible to teach us "How to make". Agree with all comments as to what you might show us in future, anything is always interesting & something to try. Emulsified Saus, well us home saus makers are pretty adaptable so please fire ahead with what ever is in your plan. Maybe have a look at a very mis represented Sausage mix, a recipe from Stan's "Making Healthy Sausages" . Some of us have diet issues and still love to have the saus fix. All the best
Woohoo!! Glad to see your okay. I kept checking your channel to see if I was missing a notification. Family is most important so I don't blame you for taking some time.
Duncan, So happy to see you back and nice to hear about the new family member. I always enjoy your videos and the detail you provide. I appreciate the fact you take the time to produce these videos along with family time and running the meat shop. You have helped my sausage making skills tremendously over the past years. Thanks again....
As the leaves turn yellow on the trees and the mornings are cool and crisp and I have 4 butcher pigs close to going to freezer camp and u send ur first fall video out, I’m getting excited about making sausage 👌👌
Holy crap, awesome to see you back, hope the family is well and the little guy is growing like a weed I hope. did the breakfast sausage video and the dinner sausage video, let me know what you think, pigs coming in this week too, and you got any suggestions on lamb? only done a few an only know the usual cuts.
Hey there thanks Gulronike, thats a good pick up he also has a 1001 sausage recipes which is cool. Maybe more blood sausage recipes than I guy needs lol
Missd You. Glad you are back. I recommend you take a look at Scot Rea, an English butcher that has a video on how to tie sausages in threes. Back in the early 1960s I used to tie pork and beef sausages in threes. It is a whole lot faster then one at a time. As for the sausage blender a food processor does the job but you have to make small batchs.
Hey dude real glad you're back online, thought something was wrong. Your breakfast sausage is fantastic and it reminds me of my childhood. I really appreciate you sharing all of your knowledge and recipes with us, congratulations on the little one!
Nice to see another video and while it means no videos it is a good thing you are busy! I recently made 30 lbs of your pepperoni recipe. It has been a family favorite since I first tried it a year or 2 ago.
Good to see a new video out👍🏻 I’m actually born and raised from Edmonton but live in the hot desert now and it’s IMPOSSIBLE to find sausage like back home down here. Now I know how to make it and I’m loving it.
welcome back Duncan - and congrats Fresh maple sounds delish - unlikely to see anything that good here down under - love it when an experiment turns out to be soo good
Great to see you back in the saddle Duncan. Missed your "ugly mug." :-) Would love to see you use that new bowl cutter, and make one of my all time favorite's, the knockwurst/knackwurst sausage from the Holstein (northern Germany) region. Juicy, plump and smoked. Please consider for an upcoming video. Thanks for what you do!
So great to see you back, I was super disappointed when I thought there wasn't going to be more videos. I'm very,very excited to see a ham and swiss video.
Glad to see you are back Duncan. Congrats on the new addition to the family. For a video suggestion, how about Pork tenderloin bacon. Lately around here, pork tenderloins go on sale for half the price per Lb. of a pork loin.
So glad to see you back. Glad you took some time for your little one. It goes by so fast and you definitely want to enjoy as much as you can. Really love your videos and I have bought both the books you did the March month. Really missed it this year but understand. Have been taking time and trying few different ones from the books as well have made about 9 of yours that you did. Really appreciate your time and advice on the videos and would love to see anything that you would like to share and teach us novice beginners and home makers. Would love to see some emulsified ones as most of us have decent food processors that we can do it in small batches then stuff. Just so happy to see you back. Would love to send you a email if you want to share it. Keep safe and enjoy the real maple syrup on some delicious pancakes. Nothing is as good as real maple syrup. Just my opinion. Enjoy John and Cathy Niagara Falls Ontario Canada
I dropped in this summer with my wife, sister and brother in law, we only came from the leduc area lol. It was nice to meet you. I bought a few of your items. Our son came for a visit from N.Z. and we had your blueberry breakfast sausage 😋
@@duncanhenry Would love to see some of the dry fermentation techniques that are done in the fridge. I have just finished the cure for the capicola not spelled correctly. The dry bags in the fridge. I’m very nervous about fermenting it in chamber as I’m allergic to mold and penicillin.
@@duncanhenry man thank you for asking. I didn't win one of the books you offered in your series last year, HOME PRODUCTION OF QUALITY MEATS AND SAUSAGES By Stanley Marianski. that book is the best. if you could offer another series like that that would be awesome. I am an avid hunter if you could offer videos on sausages or pepperoni sticks, that would be cool. have a good one!! and thanks once again for all you do,
We went to Canada for the first time this summer. Been in tuned for maple syrup things, and this is perfect! Made Canadian bacon last week and it needed more syrup flavoring. Your channel is awesome, between you, Eric and Chud, my sausage skills have been climbing! Thank you! 😊
Looks like good sausage to try. You mentioned a bowl chopper. I made a bargain basement purchase at a consignment auction a few years back. I say bargain basement, $65 for a Hobart buffalo chopper, with a 14 inch bowl and the attachment point for a number 12 Hobart meat grinder head. It needed a deep clean and the inter-lock knob was a bit froze up. But now it works great. Keep the videos coming.
Happy to see you back to making vids! A ham and swiss sausage vid sounds great. Glad to hear that you're spending time with your family. Everything else is a distant second to spending time with your kids.
I really enjoy fresh sausage recipes with no cure.. If you can think of any of those types that would be great, but I'll still watch with excitement for any of your videos.
Hey Mr. Duncan lol , great to see you making vids again, this is looking like a fantastic mix. Will have to make this one in the near future. Like I said when my wife and stopped in to check out your shop this summer that all and every recipe you make is a total home run. Hey loving your brisket spice and process, so good, tasty and moist. Keep up the great work. Dale Koch
Welcome Back Duncan! Was awesome to see this pop up and get my long awaited fix. I’m thinking about making a few different kind of sausages here soon and would love to see if you want to try any as an experiment. Chicken Kelaguen: Inspired from when I lived in Guam. Chicken, lemon powder/zest, salt, green onions, coconut, and red chilies. Greek Chicken: Chicken, sun dried tomatoes, peperoncini, garlic, maybe some feta or high temp mozzarella? Wild rice bratwurst: just a brat with wild rice added. Cheers!
Love watching your videos! finally I can start making sausages again! inspiring. Your recipes are thorough with good explanations! Christmas is approaching and I am going to salt and smoke whole sheep's ribs and salmon. traditions🇳🇴 cool and watch you make your traditional Christmas food from Canada🇨🇦
Thank you for the great videos! I love your original experiments/recipes. Congrats on the new addition to the family! My wife keeps complaining that I make too many pork sausages. Got any ideas on chicken sausage? Maybe chicken and spinach or chicken and mushroom?
Glad you’re back but family first and foremost . Because of you I have gotten into making my own sausages. From your video, I would comment you used dark maple syrup..it’s the most flavourful of the different syrup grades…. Cheers from ottawa
I hope the little guy is doing well. Sipping maple syrup straight from the jar, seems kind of Canadian. The ham part of the recipe looks good for pork jerky, using cure.Ham and swiss sounds good. I did a pork & blue cheese sausage and it is really good. Emulsified sausage recipes are still good. I appreciate the seasoning combination and will make it a bit of a different texture with a fine grind. I cook up the trimmings of the silverskin and such to bribe the dog at the vet's. Worth the sacrifice. :)
nice to see you again! i'd love to see some emulsified sausages. i gota 4-blade chopper with a 3.6 litter capacity, managed to do a 1 kilo hotdog batch no problem.
@duncanhenry - No, you're not supposed to sip it directly from the jar but, DANG! I loved your face when you tasted it. I had no idea Canadian maple syrup wasn't as available as it is here. I'm glad you got some of the good stuff. Now.. I must have a vacuum tumbler!
With all your spare time, give tapping Manitoba maples a try. I started doing it (I’m in Alberta too) and man it’s a great hobby to do in late March and early April.
@@duncanhenry Would just vacuum sealing the ham in a vacuum bag work as quickly ( few hours) or would you still recommend it to the vacuum sealed and left in fridge overnight or day or two?? Just very curious. I don’t normally use the vacuum sealer for marinades. But maybe I should try it and do some more research on this. Thanks
Hey glad to see you back!!! Looks like an awesome sausage!! So would this sausage be best served cold like a kielbasa or put on the BBQ? Please be sure to do that ham and swiss sausage you mentioned as well... Love the content!!!
A tip I learned from a German butcher is that instead of putting your spices in a bowl, put them into a jar with a lid, and give them a quick shake, much easier to mix. Also, putting two or three slightly wet paper towels in your grinder will help push out the last bit of meat.
Glad you're back Duncan and congratulations. Sounds like you had an awesome summer! I was just wondering if I didn't have maple syrup what would I use instead?
Happy to see you're back at it. I've been catching up with Marinski March for 22 and 23. Just wondering if there will be a Marinski March in 25? The maple sausage looks interesting
Duncan! Can you do some fermented sausages for us that don't require a drying chamber? So salami that the simple man can do?? Please more videos we love you
Awesome videos Duncan ! I made some garlic sausage several weeks ago and totally exceeded my expectations (first time making kielbasa), it was as good as from any of the great butcher shops we have in Manitoba :) Breakfast sausage question for you: My family loves the breakfast sausages from Costco - Do you have a recipe that would be close to that texture & flavor ?
great to see you back! Emulsified like weisswurst, mortadella, and others would be good to see, oh also a couple dried like bierbeisser and stovepipe/chimney sausage!
ua-cam.com/video/ADovZwLve5k/v-deo.html
Thanks Sausage King of Canada. I love the name by the way. I have one of those made up already for ya.
Also anyone else if there is something you'd like to see comment away on this.
@@duncanhenry Hi Duncan from down under, buddy no need to apologise for being a busy dad, business owner. We just really appreciate that you are able, when possible to teach us "How to make". Agree with all comments as to what you might show us in future, anything is always interesting & something to try. Emulsified Saus, well us home saus makers are pretty adaptable so please fire ahead with what ever is in your plan. Maybe have a look at a very mis represented Sausage mix, a recipe from Stan's "Making Healthy Sausages" . Some of us have diet issues and still love to have the saus fix. All the best
Hey Duncan, great to see a new video from you!! Congratulations on your little guy!!
As a guest at the tasting prior to your video I can assure your viewers that this sausage is delicious. Good job once again Duncan.
Great to see another video! Most of us "fans" realize you have a life outside of UA-cam but I always enjoy the videos and time you share with us.
Glad you’re back love your videos
Hey thanks Eddie I appreciate it!
Welcome back. I missed your videos. Please make your ham & Swiss recipe. That sounds very interesting.
Heck yeah! Glad to see you making a video again.
Thanks Big Wood, let me know if there is anything your curious about.
A new family member? Congratulations!
Woohoo!! Glad to see your okay. I kept checking your channel to see if I was missing a notification. Family is most important so I don't blame you for taking some time.
Congrats on the newest family member!
Duncan, So happy to see you back and nice to hear about the new family member. I always enjoy your videos and the detail you provide. I appreciate the fact you take the time to produce these videos along with family time and running the meat shop. You have helped my sausage making skills tremendously over the past years. Thanks again....
Family first, then sausage. 😇 Great to see you. 😋👍👍👍
Duncan, we in the States miss your videos. I'm glad to see a new video.
Hey there Mike, I appreciate it. Ill do my best to keep more coming.
Nice to see you back.
You and Mike Holmes are my favorite Canadians.
Thank you for coming back our Canadian friend !!!
Glad you're back, Duncan!! Congrats on the new one!! Awesome to hear you're doing well!!
Glad to see you back! Missed your videos. Congratulations on the little guy family is the most important!
As the leaves turn yellow on the trees and the mornings are cool and crisp and I have 4 butcher pigs close to going to freezer camp and u send ur first fall video out, I’m getting excited about making sausage 👌👌
Oh that is exciting. It is a good feeling to harvest your own animals and know whats going into your freezer.
Holy crap, awesome to see you back, hope the family is well and the little guy is growing like a weed I hope. did the breakfast sausage video and the dinner sausage video, let me know what you think, pigs coming in this week too, and you got any suggestions on lamb? only done a few an only know the usual cuts.
Great to see you back making videos! Family first ! But then back to all of us !!!
Duncan's back!!!!! Glad you and the family are doing well
Found you during your absence. Glad you are back. I got Quality meats and Sausages with your recommendation. Made 5 recipes out of it so far. Thanks.
Hey there thanks Gulronike, thats a good pick up he also has a 1001 sausage recipes which is cool. Maybe more blood sausage recipes than I guy needs lol
Missd You. Glad you are back. I recommend you take a look at Scot Rea, an English butcher that has a video on how to tie sausages in threes. Back in the early 1960s I used to tie pork and beef sausages in threes. It is a whole lot faster then one at a time. As for the sausage blender a food processor does the job but you have to make small batchs.
Glad to see you back Duncan!!! Thanks for the recipe, will try it for sure!!
Glad youre back and doing well. Congrats on the addition!
I'm already looking forward to ham and swiss sausage!
Hey dude real glad you're back online, thought something was wrong. Your breakfast sausage is fantastic and it reminds me of my childhood. I really appreciate you sharing all of your knowledge and recipes with us, congratulations on the little one!
Nice to see another video and while it means no videos it is a good thing you are busy! I recently made 30 lbs of your pepperoni recipe. It has been a family favorite since I first tried it a year or 2 ago.
Hey there Riyame, thats great to hear your sausage is a hit with the family. Hope you get to make lots to share with them.
Congratulations on your new little one!! I love your content! So happy you had time to share a new video.
I was just telling my wife this morning that Duncan Henry hasn't dropped a new video in a long time and lookey here! Yay!
Hey bro! I’ve made my first batch of kielbasa based on your recipe and inspiration
Turned out amazing and will be making beef sticks 😎👍🏻
Hey there AZ heat wave, I am happy to hear it worked out for you. Hope the beef sticks do as well.
Good to see a new video out👍🏻
I’m actually born and raised from Edmonton but live in the hot desert now and it’s IMPOSSIBLE to find sausage like back home down here. Now I know how to make it and I’m loving it.
welcome back Duncan - and congrats
Fresh maple sounds delish - unlikely to see anything that good here down under - love it when an experiment turns out to be soo good
I have a bowl cutter.
Time to make more videos Duncan.
I’m in Australia and I would definitely travel over just to say G’day
Great to see you back in the saddle Duncan. Missed your "ugly mug." :-) Would love to see you use that new bowl cutter, and make one of my all time favorite's, the knockwurst/knackwurst sausage from the Holstein (northern Germany) region. Juicy, plump and smoked. Please consider for an upcoming video. Thanks for what you do!
Looks delicious. Deer and moose season upon us would like to see some wild game sausage
Good to see you back, Duncan
Welcome back from South Louisiana
Great to see you back Duncan. I’m in the lower 48 and love watching your videos. I’ve been wondering as well. Great to see you again
So great to see you back, I was super disappointed when I thought there wasn't going to be more videos. I'm very,very excited to see a ham and swiss video.
Glad to see you are back Duncan. Congrats on the new addition to the family. For a video suggestion, how about Pork tenderloin bacon. Lately around here, pork tenderloins go on sale for half the price per Lb. of a pork loin.
Thanks for posting Duncan! Enjoying making sausages and meat snacks!
Hey Mike your welcome and I am glad to hear you are!
So glad to see you back.
Glad you took some time for your little one.
It goes by so fast and you definitely want to enjoy as much as you can.
Really love your videos and I have bought both the books you did the March month.
Really missed it this year but understand.
Have been taking time and trying few different ones from the books as well have made about 9 of yours that you did.
Really appreciate your time and advice on the videos and would love to see anything that you would like to share and teach us novice beginners and home makers.
Would love to see some emulsified ones as most of us have decent food processors that we can do it in small batches then stuff.
Just so happy to see you back.
Would love to send you a email if you want to share it.
Keep safe and enjoy the real maple syrup on some delicious pancakes.
Nothing is as good as real maple syrup. Just my opinion.
Enjoy
John and Cathy
Niagara Falls
Ontario
Canada
Great that you're back! Just made some honey chipotle bacon using your bacon cure ratios from all those years ago as a base.
Whew ... I was starting to think you done left the building. Glad to see you back!!
I dropped in this summer with my wife, sister and brother in law, we only came from the leduc area lol. It was nice to meet you. I bought a few of your items. Our son came for a visit from N.Z. and we had your blueberry breakfast sausage 😋
I’ve made Duncan’s blueberry breakfast sausage and my wife loves them.
oh you are greatly missed. can't wait to see some new content.
Hey thanks Brewitup, let me know if there is anything your curious to see.
@@duncanhenry
Would love to see some of the dry fermentation techniques that are done in the fridge.
I have just finished the cure for the capicola not spelled correctly. The dry bags in the fridge. I’m very nervous about fermenting it in chamber as I’m allergic to mold and penicillin.
@@duncanhenry man thank you for asking. I didn't win one of the books you offered in your series last year, HOME PRODUCTION OF QUALITY MEATS AND SAUSAGES By Stanley Marianski. that book is the best. if you could offer another series like that that would be awesome. I am an avid hunter if you could offer videos on sausages or pepperoni sticks, that would be cool. have a good one!! and thanks once again for all you do,
Great to see you back, made some cheddar jalapeño smokies based on your video, turned out great. Thanks!
Inhg is inches of mercury, for a vacuum. Kinda like Psi is to pressure.
Glad you're making awesome vids again
Thanks Gerkenn, I appreciate it. Also that is cool, good to know.
For the algorithms bay bay!!!
We went to Canada for the first time this summer. Been in tuned for maple syrup things, and this is perfect!
Made Canadian bacon last week and it needed more syrup flavoring.
Your channel is awesome, between you, Eric and Chud, my sausage skills have been climbing!
Thank you! 😊
Glad to see you back
Looks like good sausage to try. You
mentioned a bowl chopper. I made a bargain basement purchase at a consignment auction a few years back. I say bargain basement, $65 for a Hobart buffalo chopper, with a 14 inch bowl and the attachment point for a number 12 Hobart meat grinder head. It needed a deep clean and the inter-lock knob was a bit froze up. But now it works great. Keep the videos coming.
Happy to see you back to making vids! A ham and swiss sausage vid sounds great. Glad to hear that you're spending time with your family. Everything else is a distant second to spending time with your kids.
Hey there Neil, I appreciate it. I think I will make that one up and yes I don't think ill regret it.
Dude! I've missed your videos SO MUCH!
glad to see you back, the sausage sounds great.
Thanks Joeseph, it has been going over pretty well the last couple days.
Good to see you back. Could you make some chicken sausage videos, maybe a chicken parm an chicken cordon Bleu that would be great thanks.
Welcome back 👍 Let’s Go !
I really enjoy fresh sausage recipes with no cure.. If you can think of any of those types that would be great, but I'll still watch with excitement for any of your videos.
Hey Mr. Duncan lol , great to see you making vids again, this is looking like a fantastic mix. Will have to make this one in the near future. Like I said when my wife and stopped in to check out your shop this summer that all and every recipe you make is a total home run. Hey loving your brisket spice and process, so good, tasty and moist. Keep up the great work.
Dale Koch
Dude we miss you!!
Great to see you Duncan! I learn something from all your videos and I watch all of them.
Welcome back good to see videos again
Thanks Pat.
A spice freshness video sounds good! I would also like to see you make one of your popular sausages with and without MSG and tell us what you find.
Welcome back. I hope the family is well.
Welcome Back Duncan! Was awesome to see this pop up and get my long awaited fix.
I’m thinking about making a few different kind of sausages here soon and would love to see if you want to try any as an experiment.
Chicken Kelaguen: Inspired from when I lived in Guam. Chicken, lemon powder/zest, salt, green onions, coconut, and red chilies.
Greek Chicken: Chicken, sun dried tomatoes, peperoncini, garlic, maybe some feta or high temp mozzarella?
Wild rice bratwurst: just a brat with wild rice added.
Cheers!
Hey really interested in trying these recipes when you have anything to follow.
Love watching your videos! finally I can start making sausages again! inspiring. Your recipes are thorough with good explanations! Christmas is approaching and I am going to salt and smoke whole sheep's ribs and salmon. traditions🇳🇴 cool and watch you make your traditional Christmas food from Canada🇨🇦
Hey thanks, I am happy to hear you enjoy them.
I have a pork cherry recipe on the channel that goes over really well at Christmas.
@@duncanhenry thank's! I will look in to it.
Thank you for the great videos! I love your original experiments/recipes. Congrats on the new addition to the family! My wife keeps complaining that I make too many pork sausages. Got any ideas on chicken sausage? Maybe chicken and spinach or chicken and mushroom?
It’s about time man
Glad you’re back but family first and foremost . Because of you I have gotten into making my own sausages. From your video, I would comment you used dark maple syrup..it’s the most flavourful of the different syrup grades…. Cheers from ottawa
Awesome! Glad to see a your back
Welcome back my friend, you have been missed!
Hello and thanks Roy I hope all has been good over the summer for you!
Great job look forward to the next one
INHG = Inches of Mercury
@duncanhenry 18inHg is 18 inches of mercury. A perfect vacuum is around 29inHg. I just found your channel today. Keep up the good work
I hope the little guy is doing well.
Sipping maple syrup straight from the jar, seems kind of Canadian.
The ham part of the recipe looks good for pork jerky, using cure.Ham and swiss sounds good. I did a pork & blue cheese sausage and it is really good.
Emulsified sausage recipes are still good. I appreciate the seasoning combination and will make it a bit of a different texture with a fine grind.
I cook up the trimmings of the silverskin and such to bribe the dog at the vet's. Worth the sacrifice. :)
Glad you’re back and congratulations on the new addition to the family. One question. What is California ham spice?
Good to see your back , missed your videos . Have you got a video on course garlic sausage ?
Perfect timing. I was wondering if I accidentally unsubscribed today. Congrats on the new kid.
Shorts and reels, bro. I get you're busy, but we want to see you grown
nice to see you again!
i'd love to see some emulsified sausages.
i gota 4-blade chopper with a 3.6 litter capacity, managed to do a 1 kilo hotdog batch no problem.
@duncanhenry - No, you're not supposed to sip it directly from the jar but, DANG! I loved your face when you tasted it. I had no idea Canadian maple syrup wasn't as available as it is here. I'm glad you got some of the good stuff.
Now.. I must have a vacuum tumbler!
Gd to see you again...just weeks ago made your bacon dill with moose a buddy gave me.Turned out great.
Thnx for the new recipe.
With all your spare time, give tapping Manitoba maples a try. I started doing it (I’m in Alberta too) and man it’s a great hobby to do in late March and early April.
Nice to see you!! Glad you’re back.
Glad to se ya back, Duncan! for sure . Thanks John Monroe wa.
Thanks John, I appreciate it! Let me know if there is anything you'd like to see next.
@@duncanhenry
Would just vacuum sealing the ham in a vacuum bag work as quickly ( few hours) or would you still recommend it to the vacuum sealed and left in fridge overnight or day or two??
Just very curious. I don’t normally use the vacuum sealer for marinades. But maybe I should try it and do some more research on this.
Thanks
Good question.
inHg is inches of mercury. Used here in the us in some instances.
Good to see your back.
Hey glad to see you back!!! Looks like an awesome sausage!! So would this sausage be best served cold like a kielbasa or put on the BBQ? Please be sure to do that ham and swiss sausage you mentioned as well... Love the content!!!
Glad to see you back!!
Awesome to see you back Sir.
Thanks there RJross, happy to hear it.
Great video 👍and it looks yummy
Welcome back we missed you
Thanks Jack, I appreciate it. Let me know if there is anything your curious about.
Love your Videos
Great job
A tip I learned from a German butcher is that instead of putting your spices in a bowl, put them into a jar with a lid, and give them a quick shake, much easier to mix. Also, putting two or three slightly wet paper towels in your grinder will help push out the last bit of meat.
Hey Berg, Thanks a few new tips I appreciate it.
A couple slices of bread works well and is OK to mix into the meat, much better then paper.
FINALLY!!
Glad you're back Duncan and congratulations. Sounds like you had an awesome summer! I was just wondering if I didn't have maple syrup what would I use instead?
Happy to see you're back at it. I've been catching up with Marinski March for 22 and 23. Just wondering if there will be a Marinski March in 25? The maple sausage looks interesting
nice to see you
Duncan! Can you do some fermented sausages for us that don't require a drying chamber? So salami that the simple man can do?? Please more videos we love you
Awesome videos Duncan ! I made some garlic sausage several weeks ago and totally exceeded my expectations (first time making kielbasa), it was as good as from any of the great butcher shops we have in Manitoba :) Breakfast sausage question for you: My family loves the breakfast sausages from Costco - Do you have a recipe that would be close to that texture & flavor ?