Food Thread: It's A Sausage Fest!

I know, I know, I have sausage on the brain. But today is an absolutely perfect spring day, and naturally my thoughts go to food, cooked outside, and hopefully consumed with copious quantities of good beer.

There are lots of relatively complicated foods to be made on the grill, but sausages ain't one of them. It's about as easy as it gets, especially if you aren't some snooty sausage snob and buy your sausages already cooked. it's just a matter of getting them nice and hot and putting the appropriate char on them, and that is personal preference!

Then the condiments come into play. Obviously ketchup is to be shunned, and all right-thinking people laugh at those poor deluded souls who think that catsup is appropriate. Hell...you lunatics can't even spell the damned word!

So it falls to mustard, and that is just fine! Well, sauerkraut too, and maybe some chopped onions. But none of that neon-green crap you Chicago weirdos favor. It's disgusting.

And if you put chili on an otherwise fine sausage you and I are going to have words. And don't worry too much about the bun. The better the sausage, the simpler the bun. At least that's my new stance on the issue. But don't worry, that will change soon enough.

[Unfortunately I can't find Conecah Sausages anywhere. Supposedly PXs have them, so I might resort to begging NeverGiveUp to get them for me!]

******
Most food advice on the internet and in our mass media is catastrophically wrong. Most people writing about food know less than nothing about nutrition, have no sense of proportion or seasoning or proper temperatures for meats, and insist upon declaring their new recipe -- that they have tested twice on humans -- to be the BEST!

It isn't. So read the recipe along with a bunch of others, and modify them to your liking...your palate...your preference*. Nobody can tell us what tastes great. All they can say is that it tastes great to them, and who the hell are they?

I'll make fun of you every day, and twice on Sundays for eating French Toast with maple syrup. But if that is your idea of a great food, then more power to you.

*Oh, and if you can't find a recipe that is worth a damn, then just make up your own. Think it through, think about proportions and how salty or sweet or spicy you want it, compare those proportions to dishes you already cook well, and go to town! I'll bet it will be better than the first 20 "BEST" dishes you can find on the internet.

******
Yup...tuna is pricey, but it is also 100% meat, so there isn't any waste. Plus, my guess is that people just don't eat as much of it as they would a steak. At least that is true for me.

That is a tuna steak with an herb rub (parsley, garlic, Rosemary, S&P). Seared in a hot pan for a few minutes each side. Delicious, quick, and perfect for breakfast the next day!

I try to keep competing flavors to a minimum with foods like tuna. It's a delicate flavor, and drowning it with some highly-spiced concoction just doesn't make any sense. Why spend the money on expensive stuff if you are going to drown it in other flavors?

******
Commenter "Kathy" sent this along, with The suggestion that only one of the dishes was interesting. She was of course correct, and it's just the technique that held my attention. But damn...it's a great idea!

Finger Food Recipes

I can't tell what the batter is, but if it isn't corn meal it should be. That would be tasty!

******
And that video led to my descent into the rabbit hole of YouTube, which happens all too frequently. I'm not sure what I find appealing about this video...hell I don't even know what the food is. Was there any cooking?

The Juiciest Beef Ribs Baked in the Oven! Men will surely appreciate!

Seriously, while I appreciate the juiciness of the the ribs, I like my ribs with a bit of resistance to my teeth, and a little crust for contrast. That stuff is more like braised ribs. I'm sure it's tasty, but I would prefer a more traditional technique.

******
We had a bunch of people over for a ~~Sunday~~Saturday Roast, and all went well, especially the interlude when we all watched the Kentucky Derby and my horse won! But feeding 10 people requires some planning, and trying new dishes without testing can be interesting. For instance, I like making roasted heirloom carrots. They look good, taste great, and are easy!

Well...easy for two or three people, but not for 10! peeling six pounds of carrots is a pain in the ass, and slicing them into three inch diagonals takes awhile, even with a freshly sharpened knife. But the biggest difference is that I needed more than one sheet tray, and I simply did not have room in the oven, so those carrots took much, much longer to cook than I had planned.

I covered that mistake by serving more booze, which almost always works.

On the other hand, I may have perfected my cauliflower gratin, and am ready to invite Bluebell over for a simple meal of oysters and gratin!

******

[Hat Tip: Hrothgar]

******
Just send me oysters. Lots of oysters, and I will provide special dispensation for those without taste who insist upon maple syrup with their French Toast. And pork rib roasts from the front end of the pig where all the good and fatty meat lives, carrots that don't taste like stalky chalk, spare bottles of Van Winkle Special Reserve 12 Year Old Bourbon, an herb garden that actually produces herbs (but no basil!), well-marbled NY strip steaks and elk backstrap to: cbd dot aoshq at gmail dot com.

And don't think that the rest of you are off the hook with maple syrup and French Toast: I'm still watching you! And I am watching you perverts who shake Manhattans and keeping a list for the Burning Times.

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at May 07, 2023 04:01 PM (xhxe8)

2 Now I want to fire up the grill.

Posted by: Grumpy and Recalcitrant at May 07, 2023 04:01 PM (nRMeC)

3 Throws cream pie

Posted by: Skip at May 07, 2023 04:01 PM (xhxe8)

4 Meatloaf in the oven, to be paired with nashed taters and broccoli.

Posted by: All Hail Eris at May 07, 2023 04:02 PM (48V7z)

5 I like sausages.

I like beef ribs.

The only tuna I like is out da can.

Oh look, Martini Time! One olive only please.

Posted by: Hairyback Guy at May 07, 2023 04:04 PM (R/m4+)

6 Sausage on the brain
I know, I know
It's serious

Posted by: All Hail Morrissey at May 07, 2023 04:04 PM (48V7z)

7 Nothing like cooking sausages on the grill to give you and excuse to yell, "my sausage is ready!"

Posted by: Chairman LMAO at May 07, 2023 04:05 PM (ssESX)

8 An

Posted by: Chairman LMAO at May 07, 2023 04:05 PM (ssESX)

9 Going to do a hamburger on grill. Due to Race will be on gas not charcoal

Posted by: Skip at May 07, 2023 04:05 PM (xhxe8)

10 We doing your basic steaks, rice and veggies at Che Blake today.

My wife and I don't spend a lot of time cooking after church. Turn on the rice maker, toss the steaks on the grill, put some veggies in a pan and away we go!

Posted by: blake - semi lurker in marginal standing(2YtOq) at May 07, 2023 04:06 PM (2YtOq)

11 Those brats look tasty, though.

Posted by: blake - semi lurker in marginal standing(2YtOq) at May 07, 2023 04:07 PM (2YtOq)

12 Sausage Fest!!

*looks at picture*

Oh. I am disappoint.

Posted by: Don LeMon at May 07, 2023 04:07 PM (PiwSw)

13 4 Meatloaf in the oven, to be paired with nashed taters and broccoli.
Posted by: All Hail Eris at May 07, 2023 04:02 PM (48V7z)

Yum!

Today is soup and sandwich picked by the youngest son.

So, that's hamburgers with cheese, onion, and pickles (and ketchup/mustard/mayo) for the sandwich and homemade tomato veg soup (blended smooth) for the soup. Yes, beef and tomato is a classic combo and going burger/soup should be as classic as grilled cheese with tomato!

And I've got strawberries/blueberries/clementines for the fresh fruit salad.

Posted by: Nova Local at May 07, 2023 04:07 PM (exHjb)

14 9 Going to do a hamburger on grill. Due to Race will be on gas not charcoal
Posted by: Skip at May 07, 2023 04:05 PM (xhxe

Great minds think alike!

Posted by: Nova Local at May 07, 2023 04:08 PM (exHjb)

15 @6
To be fair, the girlfriend in a coma probably did think aboit sausages at some point.

Posted by: Chairman LMAO at May 07, 2023 04:08 PM (ssESX)

16 Possible showers soon, not good for grilling

Posted by: Skip at May 07, 2023 04:08 PM (xhxe8)

17 I bought a gadget and when cooking for one, it's handy. It's a Presto Bento cooker. It's a narrow rectangular box with two sections, a small and a large. The large will hold ramen noodles from a pack, or can be used for udon or dumplings. The small section can cook some veggies or you can use the tray to cook two eggs. It boils water amazingly fast. It's perfect for me to make lunch. And it is portable. Will be trying udon next week, but it works great for ramen.

Posted by: Notsothoreau at May 07, 2023 04:09 PM (u7leW)

18 CBD, I've made roasted carrots for a crowd before. Do them earlier in the day. They can be served room temp, or you can briefly reheat them at high heat on a tray. Since they shrink when you roast them, you can put a lot on one tray. But honestly they are delicious at room temp. Most roasted veggies are.

Posted by: bluebell - NoVaMoMe registration now open! at May 07, 2023 04:10 PM (pTb/Z)

19 Your tuna in not impressive.

Herbs burn. And your pan wasn't hot enough.
Need a good sear with just peanut oil ( neutral flavor and high smoke point) salt and pepper.

Thin out mayo (homemade preferably) with fresh lime juice and slice the tuna over greens, toms, cukes and avocado. Chives. More fresh ground pepper.

Posted by: nurse ratched at May 07, 2023 04:11 PM (U2p+3)

20 Step-dad brought some Rueben Brats with him from Wisconsin for us to try on his last visit. They are amazing. Don't even need mustard, and that is saying something for me. I like mustard a lot.

Posted by: WeeKreekFarmGirl at May 07, 2023 04:11 PM (83Gjm)

21 gotta sous vide that shit

Posted by: ghost of hallelujah, thinks it's all ops at May 07, 2023 04:11 PM (sJHOI)

22 Yay! Food Thread!

Made some nice lamb loin chops and smashed little potatoes for lunch today. It was good. And wouldn't you know, I have lots of leftover mint syrup from yesterday's mint juleps that I have to do something with....

Posted by: RedMindBlueState at May 07, 2023 04:12 PM (Wnv9h)

23 Had a massive T-bone with a Cajun sausage for dinner last night. I must atone for my sins tonight by focusing on a salad. Maybe with a side of fish of some sort.

Posted by: Martini Farmer at May 07, 2023 04:12 PM (Q4IgG)

24 Sautéed onions are great with brats.

Posted by: bluebell - NoVaMoMe registration now open! at May 07, 2023 04:12 PM (pTb/Z)

25 Ahem. The proper spelling is "Conecuh."

Store locator is available at https://conecuhsausage.com/

Hickory smoke variety FTW.

Posted by: Quarter Twenty at May 07, 2023 04:13 PM (DhOHl)

26 Your tuna in not impressive.

Herbs burn. And your pan wasn't hot enough.
Need a good sear with just peanut oil ( neutral flavor and high smoke point) salt and pepper.

Thin out mayo (homemade preferably) with fresh lime juice and slice the tuna over greens, toms, cukes and avocado. Chives. More fresh ground pepper.

Posted by: nurse ratched at May 07, 2023 04:11 PM

I like to mix my mayo with just a little white miso when I do seared tuna. Works nicely. But, yes...herbs and spices do burn when you sear. Better for oven roasting, imho.

Posted by: RedMindBlueState at May 07, 2023 04:13 PM (Wnv9h)

27 24 Sautéed onions are great with brats.
Posted by: bluebell

With green and yellow and red peppers!

Posted by: nurse ratched at May 07, 2023 04:13 PM (U2p+3)

28 Question: does the middle of the tuna steak ever get much above room T? How high does it go?

The tuna in the picture appears to be thickly-sliced sashimi with a thin crust of herbs. That may be fine, but is it really cooking?

Posted by: Archimedes at May 07, 2023 04:14 PM (eOEVl)

29 When setting the microwave for a minute, instead of keying in 1-0-0, you can just enter 6-0.

Follow me for more time-saving kitchen tips.

Posted by: mindful webworker - brilliant at May 07, 2023 04:14 PM (QN7a1)

30 Merguez. Boerewors.

Posted by: Commissar of Plenty at May 07, 2023 04:14 PM (qmyv4)

31 A few weeks ago we found a farm with their own little store. Got a three pound chicken in brine for tonight. My kind of farm to table.

Posted by: Duke Lowell at May 07, 2023 04:14 PM (u73oe)

32 Sautéed onions are great with ________________(fill in the blank)
Posted by: bluebell - NoVaMoMe registration now open! at May 07, 2023 04:12 PM (pTb/Z)

--------------------------------

Fixed.

Posted by: blake - semi lurker in marginal standing(2YtOq) at May 07, 2023 04:14 PM (2YtOq)

33 I know all of us are feeling the pinch at the grocery stores and I just wanted to drop in with a money saving hint.
Your produce section at the local store probably has beautiful fruits and vegetables. Cosmetically perfect food is wonderful but it comes with a mark up. Lots of food that is perfectly nutritious but cosmetically imperfect is sold at farmer's markets. Big savings there. Go for the ugly tomatoes, the less than ideal squash, eggplant, onion, peppers. Especially if you plan to chop it up anyway. Carrots already have an after market for ugly carrots. They get processed into "baby carrots".

Posted by: gourmand du jour at May 07, 2023 04:15 PM (jTmQV)

34 Gonna be Skillet Sirloins here tonight.

Baked 'tater, full to overflowing with unsalted butter and shredded, sharp cheddar. Broccoli, cooked *just* enough, then drowned in unsalted butter. Hell, I'm just going to make up some drawn butter, and dip the broccoli like it was crab meat, one bite at a time.

Sourdough bread on the side, and an ICE COLD beer in a frosted mug.

The health nazis say this food will kill me. Fine. But I'll die happy!

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at May 07, 2023 04:15 PM (e6UQI)

35 When setting the microwave for a minute, instead of keying in 1-0-0, you can just enter 6-0.

Everyone's so creative!

Posted by: Archimedes at May 07, 2023 04:15 PM (eOEVl)

36 I was reading the comfort food comments in the ONT last night. I still eat canned tuna, but I won't buy the cheap stuff any more. It's mostly water. If I'm going to make tuna salad, I like to have some tuna in it.

Posted by: Notsothoreau at May 07, 2023 04:15 PM (u7leW)

37 hiya

Posted by: JT at May 07, 2023 04:15 PM (T4tVD)

38 Microwave? Try 99.

Posted by: Hokey Pokey at May 07, 2023 04:17 PM (8rysE)

39 With green and yellow and red peppers!
Posted by: nurse ratched at May 07, 2023 04:13 PM (U2p+3)
------------
There are very few savory things that don't go with peppers and onions. We have them grilled, along with zucchini and whatever else looks good at the farmer's market, almost every day in the summer. Finished with a bit of balsamic vinegar and some fresh basil.

Posted by: bluebell - NoVaMoMe registration now open! at May 07, 2023 04:17 PM (pTb/Z)

40 I've watched that Russian broad cook before. There's one where she's in bikini on the beach.

Posted by: ghost of hallelujah, thinks it's all ops at May 07, 2023 04:17 PM (sJHOI)

41 Possible showers soon, not good for grilling
Posted by: Skip

Looks thatta way here too.

Posted by: JT at May 07, 2023 04:17 PM (T4tVD)

42 @Jim, if the health nazis saw what I eat, then saw my blood work, they'd scream in anguish.

Butter is one of my four food groups.

My blood work is outstanding.

Go figure.

Posted by: blake - semi lurker in marginal standing(2YtOq) at May 07, 2023 04:17 PM (2YtOq)

43 I was watching a clip of Mad Men last night, and it had Don Draper making impromptu Old Fashioneds for himself and another guy looking for a cocktail.

I recognized each step in the process, until he opened a bottle of soda water (or possibly club soda) and put some in the mixing glass. I'd never heard of such a thing, but it turns out, people starting doing it during Prohibition, when most liquor was so bad you'd do anything to mask the taste.

I won't be doing that.

Posted by: Archimedes at May 07, 2023 04:18 PM (eOEVl)

44 36 I was reading the comfort food comments in the ONT last night. I still eat canned tuna, but I won't buy the cheap stuff any more. It's mostly water. If I'm going to make tuna salad, I like to have some tuna in it.
Posted by: Notsothoreau

I don't mind the cheap tuna as Lucy the Fink LOVES the tuna water. I give her a little tuna with her water and make the rest into a dip or tuna salad for a sammich. Lettuce, tomato, onion. Good to go! Cheap too. Makes two sammiches.

Posted by: nurse ratched at May 07, 2023 04:18 PM (U2p+3)

45 Hopefully will hold off hour and half

Posted by: Skip at May 07, 2023 04:19 PM (xhxe8)

46 > When setting the microwave for a minute, instead of keying in 1-0-0, you can just enter 6-0.
___________

I just hit the "add 30 seconds" button twice real quick.

Bingo....

Posted by: Martini Farmer at May 07, 2023 04:19 PM (Q4IgG)

47 28 Question: does the middle of the tuna steak ever get much above room T? How high does it go?

The tuna in the picture appears to be thickly-sliced sashimi with a thin crust of herbs. That may be fine, but is it really cooking?
Posted by: Archimedes at May 07, 2023 04:14 PM (eOEVl)

For tuna, yes. If you really cook it, you ruin it, and might as well just eat the canned product...it needs a kiss of heat, and that's it.

Posted by: Nova Local at May 07, 2023 04:19 PM (exHjb)

48 Better half went to work early so we had ribeye and eggs for breakfast.

Posted by: AZ deplorable moron at May 07, 2023 04:19 PM (nMFct)

49 Those sausage are going to fall through the grill... why didn't someone turn them sideways!

Posted by: AZ deplorable moron at May 07, 2023 04:20 PM (nMFct)

50 bluebell,
Yum! Have you ever done a grilled Cesar salad?

Halve lengthwise small heads of romaine, drizzle with olive oil, salt, pepper and lemon. Put cut side down on a hot grill for about 45 seconds. Remove and hit with more lemon juice, some grated parm, and an anchovy fillet. More pepper.

Posted by: nurse ratched at May 07, 2023 04:22 PM (U2p+3)

51 Driver arrested.

R A W S A L E R T S @rawsalerts
🚨#UPDATE: Footage shows the suspect being detained by police after ramming into a group of migrants in Brownsville, Texas killing at least 7 and injuring 12 others

https://tinyurl.com/rwznwm8v

No violence or gore in the arrest video but a graphic video of the crash and its results is in the scroll-up link that can't [to my knowledge] not be linked in tandem with the second single one I wanted to link on its own.

Posted by: andycanuck (Vwz3I) at May 07, 2023 04:22 PM (Vwz3I)

52 "...after ramming into a group of migrants in Brownsville, Texas killing at least 7 and injuring 12 others"

And he was just turning his life around!

Posted by: Local news station at May 07, 2023 04:24 PM (DhOHl)

53 I just hit the "add 30 seconds" button twice real quick.

Bingo....
Posted by: Martini Farmer at May 07, 2023 04:19 PM (Q4IgG)
---------

I hit the "Quick Min" button once. I win!

Posted by: bluebell - NoVaMoMe registration now open! at May 07, 2023 04:24 PM (pTb/Z)

54 I want to love sausage. I mean, it looks like an apex food: meat, fat, and spices all compressed in a tight casing that will burst photogenically when grilled. is this an impossible dream? I try the sausage at all the bbq joints in central Texas, famous and not famous, and get mealy, sulfurous, tough, infuriating sausage-like substance. What am I missing here? I slink home and cook Eckrich smoked links or Jimmy Dean. Am I doomed to only like Big Commercial sausage brands?

Posted by: Mongerel at May 07, 2023 04:25 PM (ItcqY)

55 Nurse, I have not, but I saw someone (Chef John?) so it in YouTube and thought, I've got to try that. Glad to know it's as good as it sounds!

Posted by: bluebell - NoVaMoMe registration now open! at May 07, 2023 04:25 PM (pTb/Z)

56 Last week my wife and I stopped at the little fishing pier on Shelter Island (San Diego) and had some beer and Vienna Beef hot dogs. The dogs were delicious! Alas, Vienna Beef hot dogs aren't available in stores within 200 miles of here but we're going back to that pier soon.

Posted by: Napoleon XIV at May 07, 2023 04:26 PM (AiZBA)

57 Mealy, sulfurous, and tough is no way to consume sausage, son.

Posted by: Chef Wormer at May 07, 2023 04:27 PM (DhOHl)

58 "Unfortunately I can't find Conecah Sausages anywhere."

First you have to know how to spell it, then you need to order them.

https://conecuhsausage.com/

Posted by: Lavrenty Beria at May 07, 2023 04:27 PM (VBte1)

59 Brisket in the sous vide @145F it'll be good for smoking in 3 days!

Posted by: AZ deplorable moron at May 07, 2023 04:29 PM (nMFct)

60 You guessed good, CBD ... The coating on the metal spoons in the "finger food" video was indeed cornbread batter.

Posted by: Kathy at May 07, 2023 04:29 PM (JklXp)

61 If you ever find yourself anywhere near Evergreen, Alabama you can pay a visit to the factory store, affectionately known as the "Conecuh Mecca."

Posted by: Quarter Twenty at May 07, 2023 04:30 PM (DhOHl)

62 Today was "Soupfest" at the after church luncheon.
I don't tell them what to bring- they usually organize this among themselves/ but the people who normally do that were not there. We ended up with roasted red pepper and tomato soup- which I didn't make but comes in boxes from the organic section and is very good ( I'm usually too busy with things for the Sunday service to make food.) and some delicious barley and mushroom soup ( homemade) and a homemade split and ham soup. The lady who made the mushroom soup also made homemade kale chips with a sort of peanut And pepper layer on it and a chocolate pound cake. It was all very good and people took home leftiovets.

Posted by: FenelonSpoke at May 07, 2023 04:30 PM (ulunB)

63 Also:

J.D. Miles @jdmiles11 · 2h
#Breaking multiple sources tell me the Allen Outlet mall shooter’s name is Mauricio Garcia. He was 33. A house that was raided in Dallas overnight was his parents. Sources tell me he was living in a motel. He had no serious criminal record and was working as a security guard

J.D. Miles @jdmiles11
A lot of you are asking about no serious criminal record. By that I mean no felonies. We haven’t been able to document any misdemeanors offenses at this point.

Posted by: andycanuck (Vwz3I) at May 07, 2023 04:31 PM (Vwz3I)

64 Mustard, that's it. Maybe relish, but nothing else. Forgot onions, but that's all. Whoa, gotta have Hatch chilis, if they're available.

Posted by: Eromero at May 07, 2023 04:32 PM (Uv0D2)

65 And I love sausage, peppers and onions. Can't really have the bread anymore, but the rest is still good.

Posted by: FenelonSpoke at May 07, 2023 04:33 PM (ulunB)

66 Fen, all those soups sound delicious.

Posted by: bluebell - NoVaMoMe registration now open! at May 07, 2023 04:34 PM (pTb/Z)

67 Slice the sausages up and add a can of stewed tomatoes with some garlic to the peppers and onions. Serve over pasta.

Posted by: nurse ratched at May 07, 2023 04:34 PM (U2p+3)

68 36 I was reading the comfort food comments in the ONT last night. I still eat canned tuna, but I won't buy the cheap stuff any more. It's mostly water. If I'm going to make tuna salad, I like to have some tuna in it.

Posted by: Notsothoreau at May 07, 2023 04:15 PM (u7leW)

I always get Ortiz white tuna in olive oil. There's a lot of oil in the jar, so I always drain the tuna filets.

Had it 2 nights ago in one of our summer favorites. A bed of arugula and chopped, soaked red onion in vinaigrette, topped with drained cannellini beans also tossed with the vinaigrette plus a small clove of diced garlic, and a few tuna filets on top. If I'm feeling fancy, I put a not-quite-hard-boiled egg on the plates.

Posted by: jix at May 07, 2023 04:35 PM (DU7iZ)

69 I just had two hotdog sausages with ketchup and Food Lion yello mustard on squishy white bread buns.

Delightful!

Posted by: Weasel at May 07, 2023 04:36 PM (RG6z4)

70 Sausage party!

Posted by: Don LeMon at May 07, 2023 04:38 PM (s12c9)

71 I just had two hotdog sausages with ketchup and Food Lion yello mustard on squishy white bread buns.

Delightful!
Posted by: Weasel

Did these meet the 1min 'cooking' criteria for Weasel meals?

Posted by: AZ deplorable moron at May 07, 2023 04:40 PM (nMFct)

72 Posted by: jix

That sounds delicious.

Posted by: AZ deplorable moron at May 07, 2023 04:41 PM (nMFct)

73 APPETIZER RECIPES I'D LIKE TO TRY:

Bacon Cheeseburger Onion Rings
https://youtu.be/p7LvjIxjFY4

Philly Cheesesteak Dip
https://tinyurl.com/4tvzjxfc

Posted by: Kathy at May 07, 2023 04:41 PM (JklXp)

74 Leftover quinoq, cabbage, carotts, onions, and bacon soup. Wast no want not.

Posted by: Eromero at May 07, 2023 04:42 PM (Uv0D2)

75 Do not taunt Happy Fun CBD with Conecuh Sausage.

... yeah, looks like the nearest non-PX source are the Publix stores in Richmond.

CBD, will you make the TX MoMee? If you drive you could take home a large cooler or two.

Posted by: Helena Handbasket at May 07, 2023 04:43 PM (llON8)

76 Re beef ribs...that is a nice rack....of beef ribs.

Posted by: RedMindBlueState at May 07, 2023 04:43 PM (Wnv9h)

77 Does anyone own a commercial grade meat slicer? I'd like to invest in one ad it seems so practical. I could use larger cuts of meat, which makes it cheaper by the pound, and cook, slice and freeze for future use. Some meat could be chunked for stews or soup.

Any specific brand? How much should
I spend? I've looked on all sorts of websites, but everyone says theirs is the best.

Posted by: nurse ratched at May 07, 2023 04:43 PM (U2p+3)

78 I was an uninteresting cook this week, and I feel the worse for it. I'm getting burned out making different meals for different dietary needs, which is making me cranky towards my family.

It might also be due to the fact that I made a stupendous lemon pound cake earlier in the week and only got one piece.

Posted by: Moki at May 07, 2023 04:44 PM (JrN/x)

79 I didn't know they had one there, about a block from the HEB:
https://is.gd/fmA07j

Posted by: Helena Handbasket at May 07, 2023 04:46 PM (llON8)

80 The only time I don't really eat soup is in the summer, but it's a great meal otherwise. I used to have vichyssoise but have gotten away from that. My mother used to have comsumme madrilenec in the summer but as a young person my sister hated eating it because it she expected a jellied thing to taste like-well jello, not beef broth.

Posted by: FenelonSpoke at May 07, 2023 04:46 PM (5BpfX)

81 Hearty Bean Dip - 7 Layers of Deliciousness!
Cowboy Kent Rollins (8:56)
https://youtu.be/Xxh7xVQHf8M

I haven't watched it yet - just out of the oven an hour ago.

Posted by: mindful webworker - bean dippy at May 07, 2023 04:47 PM (QN7a1)

82 motherfucking hamster fuckers:
This Wildly Popular Nabisco Cookie Is Gone for Good
https://is.gd/Z3TU7F
Nabisco Just Discontinued This Cookie Right Before Icebox Cake Season
https://is.gd/SiS7NT

This is what happens when you let eurofags buy 'murican companies.

I guess I'll make my own:
https://is.gd/fnkqiI

Posted by: Helena Handbasket at May 07, 2023 04:47 PM (llON8)

83 Last night I got to try a "Turkish meatball" sandwich. At first I wasn't quite sure about it, but it was one of those foods where the flavor grows on you. Very flavorful combination of spices in ground beef, with some sort of sauce, pickles, and a toasted bun. Quite tasty in the end.

Posted by: "Perfessor" Squirrel at May 07, 2023 04:48 PM (BpYfr)

84 Any specific brand? How much should
I spend? I've looked on all sorts of websites, but everyone says theirs is the best.
Posted by: nurse ratched at May 07, 2023 04:43 PM (U2p+3)

We had a Hobart when I was growing up (I think my dad may have absconded with it when he left the military) and made our own pastrami and sliced ham. I just looked up the price and it's 13000 ish. The common brands seem to be Avantce or Berkel or Edlund. Around three hundred seems reasonable.

Posted by: Moki at May 07, 2023 04:48 PM (JrN/x)

85 83 Last night I got to try a "Turkish meatball" sandwich. At first I wasn't quite sure about it, but it was one of those foods where the flavor grows on you. Very flavorful combination of spices in ground beef, with some sort of sauce, pickles, and a toasted bun. Quite tasty in the end.
Posted by: "Perfessor" Squirrel at May 07, 2023 04:48 PM (BpYfr)

Do you know if it was lamb or beef? I have a lamb patty recipe that is excellent either grilled or sauteed in a pan: 1 lb ground lamb, 1/2 small onion, grated, 3 cloves garlic crushed, 1/2 tsp red pepper flakes, 1/2 tsp each of salt, pepper, allspice, ground coriander and paprika. Mix well, shape into small patties and cook as desired. Goes nicely with fluffy pita, hummus, tzatziki and a greek salad.

Posted by: Moki at May 07, 2023 04:53 PM (JrN/x)

86 Do people put chili on sausages (assuming you are not counting a hot dog as a sausage)?

That would be weird.

But there are not a overly-substantial number of things better than a chili dog (or six) for comfort food.

Posted by: Bitter Clinger at May 07, 2023 04:54 PM (riIMl)

87 Last night I got to try a "Turkish meatball" sandwich.
-------
An Ottoman Ron??

Posted by: andycanuck (Vwz3I) at May 07, 2023 04:55 PM (Vwz3I)

88
Any specific brand? How much should I spend?
Posted by: nurse ratched

Recently (in the last year) purchased a BESWOOD 10" it went together easily, it cuts beautifully and it's heavy.
I think all slicers are a pain to clean so that wasn't a concern for me (I setup and worked the student union deli in college so cut a lot of beef, ham, turkey, and cheese).
We're pleased with it.

Posted by: AZ deplorable moron at May 07, 2023 04:56 PM (nMFct)

89 Do people put chili on sausages (assuming you are not counting a hot dog as a sausage)?

That would be weird.

But there are not a overly-substantial number of things better than a chili dog (or six) for comfort food.
Posted by: Bitter Clinger at May 07, 2023 04:54 PM

The RMBS Dad used to make a fantastic chili for hot dogs. I have a bunch of recipes, scrawled on scraps of paper. Getting to be chili dog season...

Posted by: RedMindBlueState at May 07, 2023 04:57 PM (Wnv9h)

90 One can buy used Commercial restaurant equipment at stores specializing in such, in just about any city of +100k population in the U.S.A.

Keep an eye out for such in Craigslist or eBay, too.

Covid put untold tens of thousands of restaurants out of business. Sad for them, but there's now a lot of serious pro grade equipment on the market at a fraction of the original MSRP.

For home use, this gear will last not for a lifetime, but for generations.

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at May 07, 2023 04:57 PM (e6UQI)

91 >>>@82 ... RE: chocolate wafers
=====================
Greetings, Helena ... Before making the chocolate wafers from scratch, here's a time-saving idea ... Prepare a box of dark chocolate cake mix, except don't add the quantity of water called for in the directions ... Simply add enough water to form a dough which can then be rolled, cut into circles, and baked ... My guess would be to set the oven temp to 275 degrees and bake for 8-9 minutes (more if the cookies are larger) ... If the cookie dough seems too sweet or not chocolatey enough, you could add more unsweetened cocoa powder to the mix before baking ... BTW, this technique for making cookies from boxed cake mixes can work well for more than just chocolate flavor.

Posted by: Kathy at May 07, 2023 04:58 PM (JklXp)

92 But there are not a overly-substantial number of things better than a chili dog (or six) for comfort food.
Posted by: Bitter Clinger
-------------

This is known. It's in our regular rotation. With diced onion, cheddar cheese, and yellow mustard.

Posted by: olddog in mo at May 07, 2023 04:58 PM (ju2Fy)

93 Posted by: AZ deplorable moron at May 07, 2023 04:40 PM (nMFct)
-----
2 minutes, and yes, yes they did! Bonus for WD and FSJ - each received little pinches of bun.

Posted by: Weasel at May 07, 2023 04:58 PM (RG6z4)

94 only got one piece.
Posted by: Moki

Obviously they loved it and you should have made 2 so you could get 2 pieces!

Posted by: AZ deplorable moron at May 07, 2023 04:58 PM (nMFct)

95 French toast with ketchup FTW?

Posted by: Final Arbiter of Reality at May 07, 2023 04:59 PM (W/fQ6)

96 A commercial grade meat slicer?

There's nowhere for the flavor to hide, Jerry!

https://youtu.be/ejnoQsZ8rpc

Posted by: Obligatory Seinfeld clip at May 07, 2023 04:59 PM (DhOHl)

97 >>> 91

Posted by: Kathy at May 07, 2023 04:58 PM (JklXp)

Nice!!

I use these for Bailey or Kahlua or vodka / raspberry balls, so I'll have to try some other cookie flavors.

Posted by: Helena Handbasket at May 07, 2023 04:59 PM (llON8)

98 This is known. It's in our regular rotation. With diced onion, cheddar cheese, and yellow mustard.
Posted by: olddog in mo at May 07, 2023 04:58 PM

Don't forget a dash of celery salt.

Posted by: RedMindBlueState at May 07, 2023 05:01 PM (Wnv9h)

99 What the hell do you put on YOUR French toast? Motor oil?

Posted by: leber at May 07, 2023 05:01 PM (E7KPo)

100 Hats off to today's food thread. The words written here about sausages are correct and could be etched in stone.
Now a nod to the little German cousin, the Nurnberg Brot. I can testify here and now that one of the finest pleasures afforded me in Europe occurred in February of 1976 on a street corner in old town Nurnberg. Straight from the vendor's cart. Two brots on a fresh brotchen, with a reasonable squirt of mustard.
The earth moved.

Posted by: Diogenes at May 07, 2023 05:02 PM (anj39)

101 Oops ... I meant to suggest an oven temp of 375 degrees (not 275) for the chocolate wafers made from boxed cake mix ... Betcha the cookie-baking foodies spotted that typo immediately!

Posted by: Kathy at May 07, 2023 05:02 PM (JklXp)

102 No rain so going to fire up the grill

Posted by: Skip at May 07, 2023 05:03 PM (xhxe8)

103 Opa's Smoked Meats in Fredericksburg, Tx makes a fine sausage. There are a lot of good sausage makers in the Hill Country because of the German and Czech immigration in the 1800s.

Posted by: huerfano at May 07, 2023 05:04 PM (uE10U)

104 72 Posted by: jix

That sounds delicious.

Posted by: AZ deplorable moron at May 07, 2023 04:41 PM (nMFct)

It's tasty. My husband and I had it in an Italian restaurant and really liked it, so I found a recipe on the internet and modified it a bit.

Posted by: jix at May 07, 2023 05:04 PM (DU7iZ)

105 Don't forget a dash of celery salt.
Posted by: RedMindBlueState at May 07, 2023 05:01
------------

Hrmmm? Haven't tried that. Yet.

Posted by: olddog in mo at May 07, 2023 05:04 PM (ju2Fy)

106 Wow, Jim thanks for the great idea!

Posted by: nurse ratched at May 07, 2023 05:04 PM (U2p+3)

107 No rain so going to fire up the grill
Posted by: Skip

Thunder in 5, 4, 3, 2, 1...

Posted by: AZ deplorable moron at May 07, 2023 05:05 PM (nMFct)

108 Do you know if it was lamb or beef? I have a lamb patty recipe that is excellent either grilled or sauteed in a pan: 1 lb ground lamb, 1/2 small onion, grated, 3 cloves garlic crushed, 1/2 tsp red pepper flakes, 1/2 tsp each of salt, pepper, allspice, ground coriander and paprika. Mix well, shape into small patties and cook as desired. Goes nicely with fluffy pita, hummus, tzatziki and a greek salad.
Posted by: Moki at May 07, 2023 04:53 PM (JrN/x)
---
I specifically asked what kind of meat the cook used. He was from Turkey (which is why this was pretty authentic) and said he used ground beef, but they do use lamb for their meatballs over there quite frequently.

Posted by: "Perfessor" Squirrel at May 07, 2023 05:08 PM (BpYfr)

109 Kielbasa.

*mic drop*

Posted by: Sharkman at May 07, 2023 05:09 PM (NK7zI)

110 French Toast pairs nicely with either a banana rum sauce or a salted caramel sauce -- especially if you place some chunks of brie cheese between TWO slices of hot toast before adding either of these sauces on top.

Posted by: Kathy at May 07, 2023 05:09 PM (JklXp)

111 And potato, onion and cheese pierogis smothered in melted butter.

Posted by: Sharkman at May 07, 2023 05:09 PM (NK7zI)

112 And sauerkraut.

Mmmmmmmmm.

Posted by: Sharkman at May 07, 2023 05:10 PM (NK7zI)

113 I’m pan seating some nice brats tonight. Not the greatest brats ever, but good for grocery store bought. Add some good seasoning and they’ll do a decent imitation of really good gourmet brats.

Posted by: Elric Blade at May 07, 2023 05:11 PM (H1odz)

114 Kathy @ 110-
Your fwench toast recipe sound good. I will make it for Mrs. E on a day off and she'll think I've been taking cooking classes.

Posted by: Eromero at May 07, 2023 05:13 PM (Uv0D2)

115 There is nothing better than a good sausage and a beer.

Posted by: G'rump928(c) at May 07, 2023 05:15 PM (3aLWR)

116 The place to go for sausage is Germany, obviously. They have so many different kinds of all shapes and sizes, and tastes from mild to hot. All so good. People shit on Germany as a place for good food, but if you like meats and sausages and other hearty foods, it’s hard to beat. Great beer too. And those frauleins …

Posted by: Elric Blade at May 07, 2023 05:15 PM (H1odz)

117 Kathy @ 110-
Your fwench toast recipe sound good. I will make it for Mrs. E on a day off and she'll think I've been taking cooking classes.
Posted by: Eromero at May 07, 2023 05:13 PM (Uv0D2)

*grabs schedule *

And that day off would be....???

Posted by: Diogenes at May 07, 2023 05:15 PM (anj39)

118 Now a nod to the little German cousin, the Nurnberg Brot. I can testify here and now that one of the finest pleasures afforded me in Europe occurred in February of 1976 on a street corner in old town Nurnberg. Straight from the vendor's cart. Two brots on a fresh brotchen, with a reasonable squirt of mustard.
The earth moved.
Posted by: Diogenes at May 07, 2023 05:02 PM (anj39)
---
I used to live in northern Bavaria, not too far from Nuremberg. Yes, the Nuremberg brat is a treat straight from Heaven. It's also a closely guarded trade secret of the city. I know a place not far from where I live that makes a decent approximation in seasonings, but they use standard bratwurst casings, so they are too thick. Still tasty, though.

Posted by: "Perfessor" Squirrel at May 07, 2023 05:17 PM (BpYfr)

119 I made one of our favorite breakfasts this morning. Cottage cheese pancakes.

3 eggs, 1/3 C flour, 1 C cottage cheese, 2 T oil. I use a serving spoon to put the batter on a flat square griddle, that's been hit with cooking spray.

Makes 8 5" pancakes. Perfect.

First heard about these in a Robert Crais novel starring Elvis Cole, detective. All of Crais' books have food prep sequences in them.

I've asked a half dozen places we go that specialize in breakfast, to offer CC pancakes. They just give me an eye roll.

Posted by: Mr Gaga at May 07, 2023 05:17 PM (KiBMU)

120 When I lived in Niedersachsen, some of the fast food places sold deep fat fried bratwurst on brot, along with Pomme Frites mit mayonnaise.

Posted by: G'rump928(c) at May 07, 2023 05:20 PM (3aLWR)

121 Don't order hamburger in Germany.

Posted by: G'rump928(c) at May 07, 2023 05:20 PM (3aLWR)

122
A simple meal tonight. Aldi's 'plain' meatballs over pasta (shells). I snuck a huge garlic clove into the sauce. Melted provolone cheese for the wife while I had melted Taco cheese.

Sometimes a simple 'bowl of food' is good enough after an active day. Nice weather in Pennsylvania today. Brilliant sunshine, low winds, temps in the mid 70's. Sailboat races at the state park, the fish were biting, but so many people speaking Spanish around us made me wonder what the hell is going on. Dark now at 5:00 pm, been noticing that a lot lately. Sunshine at 6 am, overcast at 6 pm.

Posted by: Divide by Zero at May 07, 2023 05:20 PM (enJYY)

123 Obviously ketchup is to be shunned, and all right-thinking people laugh at those poor deluded souls who think that catsup is appropriate. Hell...you lunatics can't even spell the damned word!

Rarely have I observed our esteemed Food CoB fall so deep into error. While he qualifies for the title Food Maven (the higher rank of Food Guru and Cookbook Editor belongs to bluebell), this is beyond the pale.

Señor CBD is making the all-to-common error of mistaking ketchup for tomato ketchup. Ketchup can be made from many vegetables and fruits. I, personally, have seen carrot ketchup.

So, if you're going to diss tomato ketchup on sausage aficionados, then diss tomato ketchup on sausage aficionados, not generic ketchup fans.

#BeBetter, CBD, #BeBetter

Posted by: Duncanthrax at May 07, 2023 05:20 PM (a3Q+t)

124 I like Biscoff cookies. But due to Bidenomics, the store price for a small package (12 ct) has gone up 150%. So I ordered a case from the source at significant savings. Turns out, that's a lot of cookies. Anyway, I'm set for about 2 years, cookie-wise.

Posted by: DB - I like things that are great at May 07, 2023 05:22 PM (geLO8)

125 Need to go season the fish. Sam's club "Bang Bang" (lol) sweet and spicy rub and a couple shrimp. Some green beans and salad. Going to go season it before the next round of storms hit. These look a bit nasty. Sky is getting really dark here in Bourbon Country.

*but I'm into my 2nd Martini so not sure how much GAF will be there*

Posted by: Martini Farmer at May 07, 2023 05:22 PM (Q4IgG)

126 Speaking of oysters...

I was in Ireland a week ago and had Galway oysters raw a few times. They were quite good. And went well with Guinness, yo!

Actually, though I've never thought of Ireland as a seafood capitol. Indeed it is (think Molly Malone).

I had fish and chips with haddock so fresh it was like eating at a 5-star restaurant. Just delightful. And scallops so fresh, they were a revelation. Sweet, luxurious. Served raw with the egg sack, which I've never seen in the US.

One place served their Galway oysters with a raspberry vinegar mignonette. Which I recommend giving a whirl.

Cancale oysters are still the top though tied with East Coast raised Japanese Kumamoto oysters.

I'd put Galway oysters right under them.

Oh, and absolutely don't forget Irish beef as it's all grass fed. Both it and the lamb are luscious.

Posted by: naturalfake at May 07, 2023 05:23 PM (RJQ8g)

127 >>>@114 ... Greetings, Eromero ... Truth be told, what I posted isn't "my" recipe ... It's simply a twist on a recipe originally created by the Valley Green Inn in the Philadelphia, PA area ... The French Toast is made with either brioche or challah bread, stuffed with brie cheese, and topped with a banana liqueur sauce ... IOW, a cardiologist's nighmare ... https://www.chefsrecipes.org/show616.htm

Posted by: Kathy at May 07, 2023 05:27 PM (JklXp)

128 Experiment today: lamb rib roast on the grill

I have enjoyed lamb twice in my life and have eaten lamb about a dozen times. Hoping my marinade today produces the flavor profile I am going for.

Since we now live in a town with an Aldi store, I have a supply of lamb cuts to experiment on. And a husband who is willing to try whatever I cook.

*crosses fingers and toes*

Posted by: Emmie at May 07, 2023 05:28 PM (Emce2)

129 Señor CBD is making the all-to-common error of mistaking ketchup for tomato ketchup. Ketchup can be made from many vegetables and fruits. I, personally, have seen carrot ketchup.

So, if you're going to diss tomato ketchup on sausage aficionados, then diss tomato ketchup on sausage aficionados, not generic ketchup fans.

#BeBetter, CBD, #BeBetter
Posted by: Duncanthrax at May 07, 2023 05:20 PM

I have a recipe for a kickass rhubarb ketchup. Put that on any grilled meat and your taste buds will thank you.

Posted by: RedMindBlueState at May 07, 2023 05:28 PM (Wnv9h)

130 Perfesser.
I was in Erlangen and Herzogenaurach. Although the subject here is brats, there was a gasthaus in Erlangen that had a jagerschnitzel that was just awesome. Best I ever had.

Posted by: Diogenes at May 07, 2023 05:28 PM (anj39)

131 Posted by: Emmie at May 07, 2023 05:28 PM

The key to lamb is not to cook it to death unless it's stew. Loin chops, shoulder chops, rib chops, etc, should never be cooked past 130 degrees.

Posted by: RedMindBlueState at May 07, 2023 05:30 PM (Wnv9h)

132 I whipped up Gordon Ramsay's Leek and Pancetta Quiche yesterday, but-

forgetting that we had a Derby Party to go to(by the way my horse won, so yay me! Extra money in my pocket).

So, we're having it tonight for dinner.

I've read that second day quiche is even better than first. Well...maybe. Anyway we'll find outing about an hour.

Here's Gordo's video:

https://www.youtube.com/watch?v=6LzLqmfiOVU

and you can find the recipe easy enough.

As you can see, it's stupidly easy to make and delish.

Try it tonight.

Posted by: naturalfake at May 07, 2023 05:30 PM (RJQ8g)

133 I had a great recipe for a yellow bell pepper catsup that was great on a steak cooked Florentine style (just salt, hot hot hot grill).

Unfortunately I misplaced the recipe book it was in.

Posted by: naturalfake at May 07, 2023 05:34 PM (RJQ8g)

134 Most food advice on the internet and in our mass media is catastrophically wrong.

I'm reading this content on the internet, right?

Posted by: Reuben Hick at May 07, 2023 05:36 PM (YXHzG)

135 I have a recipe for a kickass rhubarb ketchup. Put that on any grilled meat and your taste buds will thank you.
Posted by: RedMindBlueState at May 07, 2023 05:28 PM

I'd love to get it!

Perhaps we need a Thread devoted to ketchups, in all their glory.

https://www.history.com/news/ ketchup-surprising-ancient-history
(remove space)

Ketchup deserves far more respect than CBD is giving it. I'm beginning to suspect that bluebell will be proven right yet again.

Posted by: Duncanthrax at May 07, 2023 05:36 PM (a3Q+t)

136 Oh joy! The first of the season's Vidalia onions, both white and ruby, appeared in the local stores. Aside from their almost infinite uses, I can indulge in one of my favorite breakfasts: a fried egg sandwich with a good thick slice of Vidalia onion.

Butter some good sandwich bread, fry the eggs so the yolks are just solid enough not to run, salt and pepper (fresh ground) to taste and add the onion slice. So simple even I can make it. And one sandwich leaves room on the plate for breakfast sausage. Wash down with cold milk and some Community Breakfast Blend coffee.

Posted by: JTB at May 07, 2023 05:36 PM (7EjX1)

137 131 Posted by: Emmie at May 07, 2023 05:28 PM

The key to lamb is not to cook it to death unless it's stew. Loin chops, shoulder chops, rib chops, etc, should never be cooked past 130 degrees.
Posted by: RedMindBlueState at May 07, 2023 05:30 PM (Wnv9h)
————-

If even that …. The majority of people are cooking their meats too long. There are still people out there cooking chicken and pork to 160 degrees. It’s shoe leather at those temps.

Posted by: Elric Blade at May 07, 2023 05:39 PM (H1odz)

138 3 I had a great recipe for a yellow bell pepper catsup that was great on a steak cooked Florentine style (just salt, hot hot hot grill).

Unfortunately I misplaced the recipe book it was in.

Posted by: naturalfake at May 07, 2023 05:34 PM (RJQ8
***
Well now that's just mean.
You had me at yellow bell peppers!

Posted by: Diogenes at May 07, 2023 05:39 PM (anj39)

139 Walla Walla sweets> Vidalia.

Posted by: nurse ratched at May 07, 2023 05:40 PM (U2p+3)

140 I made a big pot of chili for a late lunch. The Cowboy Kent Rollins recipe is the best I've found. I need to make some cornbread to go with the left overs.

Posted by: JTB at May 07, 2023 05:40 PM (7EjX1)

141 Going to do a hamburger on grill. Due to Race will be on gas not charcoal

Does everything have to be woke and decisions based on Race?

Posted by: Reuben Hick at May 07, 2023 05:40 PM (YXHzG)

142 Seriously, while I appreciate the juiciness of the the ribs, I like my ribs with a bit of resistance to my teeth, and a little crust for contrast. That stuff is more like braised ribs

Could always throw them on a hot grill for a few to firm it up and give them some color.

Posted by: weft-cut loop at May 07, 2023 05:42 PM (jzzG8)

143 Vidalia onions, both white and ruby
------------

Ruby? A red Vidalia onion? Never seen that. Saw white on sale today at grocery store.

Posted by: olddog in mo at May 07, 2023 05:42 PM (ju2Fy)

144 I'd love to get it!

Perhaps we need a Thread devoted to ketchups, in all their glory.

https://www.history.com/news/ ketchup-surprising-ancient-history
(remove space)

Ketchup deserves far more respect than CBD is giving it. I'm beginning to suspect that bluebell will be proven right yet again.
Posted by: Duncanthrax at May 07, 2023 05:36 PM

Here you go:

https://tinyurl.com/5y884a3a

Posted by: RedMindBlueState at May 07, 2023 05:42 PM (Wnv9h)

145 I'm cobbling together my dinner: some mixed vegetables and corn seasoned w/ garlic pepper, two slices of olive loaf bread toasted with butter and the same garlic pepper, and a frozen beef & bean burrito. No doubt chocolate will be involved in the dessert.

Posted by: Wolfus Aurelius, Dreaming of Elsewhere at May 07, 2023 05:42 PM (omVj0)

146 If even that …. The majority of people are cooking their meats too long. There are still people out there cooking chicken and pork to 160 degrees. It’s shoe leather at those temps.
Posted by: Elric Blade at May 07, 2023 05:39 PM

I'm being conservative here. I usually cook mine to no more than 125.

Posted by: RedMindBlueState at May 07, 2023 05:43 PM (Wnv9h)

147 BTW, and OT, though it could be connected to dinner: Quigley Down Under w/ Tom Selleck and Alan Rickman, plus added spice from Laura San Giacomo, is on Grit TV at 5 pm central. Be there. Aloha.

Posted by: Wolfus Aurelius, Dreaming of Elsewhere at May 07, 2023 05:43 PM (omVj0)

148 Sausage and peppers for supper tonight, with scrambled eggs.

Posted by: jix at May 07, 2023 05:43 PM (DU7iZ)

149 Walla Walla sweets> Vidalia.
Posted by: nurse ratched at May 07, 2023 05:40 PM (U2p+3)

This is the way.

Posted by: Diogenes at May 07, 2023 05:44 PM (anj39)

150 Wait, onion war?

Posted by: Duke Lowell at May 07, 2023 05:44 PM (u73oe)

151 As you can see, it's stupidly easy to make and delish.

Try it tonight.
Posted by: naturalfake

I'm cutting carbs so we sub a tortilla for the beautiful crust he makes.
The fillings look great and I bet they smell and taste outstanding.

Posted by: AZ deplorable moron at May 07, 2023 05:45 PM (nMFct)

152 146 If even that …. The majority of people are cooking their meats too long. There are still people out there cooking chicken and pork to 160 degrees. It’s shoe leather at those temps.
Posted by: Elric Blade at May 07, 2023 05:39 PM

I'm being conservative here. I usually cook mine to no more than 125.
Posted by: RedMindBlueState at May 07, 2023 05:43 PM (Wnv9h)
————-

Carry on then ….

Posted by: Elric Blade at May 07, 2023 05:45 PM (H1odz)

153 20 When I lived in Niedersachsen, some of the fast food places sold deep fat fried bratwurst on brot, along with Pomme Frites mit mayonnaise.
Posted by: G'rump928(c) at May 07, 2023 05:20 PM (3aLWR)

While stationed in Mannheim, one of my favorites from the food kiosks, carts, and trucks was curry wurst mit pommes. Became a curry ketchup addict of sorts.

Posted by: Iron Mike Golf A2E6, Easy 6 Titanium Enhanced at May 07, 2023 05:46 PM (8C7+r)

154 139 ... "Walla Walla sweets> Vidalia"

nurse,
No sweet onion wars with me. I like them all.

Do you ever do a simple roast with them? Oven to 350 degrees. Don't peel, pierce, or wrap in foil, just put in a baking pan for 45 to 60 minutes. You know it's done when a sharp knife or fork will penetrate easily. Slice off the top and squeeze out like a roasted garlic clove. The process brings out the natural sweetness of any onion. I just serve with butter, salt and pepper.

Posted by: JTB at May 07, 2023 05:48 PM (7EjX1)

155 Seriously, while I appreciate the juiciness of the the ribs, I like my ribs with a bit of resistance to my teeth, and a little crust for contrast. That stuff is more like braised ribs

Those look like soggy ribs and I hate soggy ribs with meat just slopping off the bones.

I'm with CBD on this one.

Perfect ribs should have some "bite" to the meat and the meat comes cleanly off the bone when you bite and not before.

And yeah, I also agree they should have a nice bark on them.

And while we're talking preference, I like to lightly glaze my ribs with sauce. Not a big fan of ribs swimming in sauce or having to dip them in sauce.

As always, YMMV.

Posted by: naturalfake at May 07, 2023 05:48 PM (RJQ8g)

156
Do you ever do a simple roast with them? Oven to 350 degrees. Don't peel, pierce, or wrap in foil, just put in a baking pan for 45 to 60 minutes. You know it's done when a sharp knife or fork will penetrate easily. Slice off the top and squeeze out like a roasted garlic clove. The process brings out the natural sweetness of any onion. I just serve with butter, salt and pepper.
Posted by: JTB

No I haven't but I will!
My mouth started watering!

Posted by: AZ deplorable moron at May 07, 2023 05:49 PM (nMFct)

157 Don't order hamburger in Germany.
Posted by: G'rump928(c)

At my time in England either

Posted by: Skip at May 07, 2023 05:50 PM (xhxe8)

158
Not sure my caloric expenditure today justifies it but shortly going to take a single chocolate cupcake, add it to a bowl with a scoop of vanilla ice cream, add an ounce of homemade vanilla extract (Madagascar beans in bottom shelf vodka), and pour some melted chocolate over the ice cream.

I'm thinking it's a low calorie dessert, maybe 50 calories. Tops.

Posted by: Divide by Zero at May 07, 2023 05:50 PM (enJYY)

159 139 Walla Walla sweets> Vidalia.
Posted by: nurse ratched at May 07, 2023 05:40 PM (U2p+3)

Ahhh, the sea otters of onions?

I find both caramelize easily and quite nicely.

Posted by: Iron Mike Golf A2E6, Easy 6 Titanium Enhanced at May 07, 2023 05:50 PM (8C7+r)

160 143 ... "Ruby? A red Vidalia onion? Never seen that. Saw white on sale today at grocery store."

olddog,

The bag doesn't say Vidalia but they come from the same area and have a shorter season than the white Vidalias. They are from Shuman Farms Realsweet Rubies. Only around in May and June.

Posted by: JTB at May 07, 2023 05:51 PM (7EjX1)

161 Many decades ago a neighbor introduced my dad to grilled steaks and Italian sausages. Seriously... he was grilling on his carport on a Hibachi and the smell.... my dad had to go see what was what.

It's a fan favorite here.

Posted by: Martini Farmer at May 07, 2023 05:52 PM (Q4IgG)

162 Told before on a Temporary duty to a German Air base for 3 weeks for lunch we got what the Germans got. Bread and butter, a soup and pork of some kind with every meal.

Posted by: Skip at May 07, 2023 05:52 PM (xhxe8)

163 I'm thinking it's a low calorie dessert, maybe 50 calories. Tops.
Posted by: Divide by Zero

heh, yeah just in the chocolate melted over the top!

Posted by: AZ deplorable moron at May 07, 2023 05:53 PM (nMFct)

164 JTB,

Yes. Roasted sweet onions, like roasted garlic, and roasted root veggies are sweet and tender and fabulous.

Walla Walla sweets you can eat raw. On their own.

And onions are super good for your lung system.

Posted by: nurse ratched at May 07, 2023 05:53 PM (U2p+3)

165 The key to lamb is not to cook it to death unless it's stew. Loin chops, shoulder chops, rib chops, etc, should never be cooked past 130 degrees.
Posted by: RedMindBlueState at May 07, 2023 05:30 PM (Wnv9h)

I have a handy dandy Thermoworks probe thermometer. Best thing that ever happened to my cooking results. Well, that and a dry brine beforehand.

Posted by: Emmie at May 07, 2023 05:53 PM (Emce2)

166 Noonday Onions, indistinguishable from Vidalia.

Posted by: Eromero at May 07, 2023 05:54 PM (DXbAa)

167 Haven't tried simply roasting an onion. I'll cut hole in top and put dollop of butter and add 1-2 beef bullion cubes. Wrap in foil and bake or toss on grill.

Posted by: olddog in mo at May 07, 2023 05:54 PM (ju2Fy)

168 Ahhh, the sea otters of onions?

I find both caramelize easily and quite nicely.
Posted by: Iron Mike Golf

That's pretty cute.

Although you better not caramelize the otters. That will get you into trouble, mister.

Posted by: nurse ratched at May 07, 2023 05:55 PM (U2p+3)

169 For you Irish Whiskey fans...

Apparently Winston Churchill was a big fan of Irish Whiskey.

His favorite was Kilbeggan.

While traveling I saw an airport exclusive wherein the Kilbeggan whiskey is aged for 11 years then finished in muscatel casks.

Very nice, very smooth, very friendly.

A whiskey that just wants to be your buddy so you can get sloshed together.

Really, this one is dangerously drinkable.

Posted by: naturalfake at May 07, 2023 05:57 PM (RJQ8g)

170 Onion rings>French fries.

Posted by: nurse ratched at May 07, 2023 05:57 PM (U2p+3)

171 A whiskey that just wants to be your buddy so you can get sloshed together.

Really, this one is dangerously drinkable.
Posted by: naturalfake at May 07, 2023 05:57 PM (RJQ8g)

Huh
And I just happen to have an empty pocket in my golf bag...

Posted by: Diogenes at May 07, 2023 05:58 PM (anj39)

172 We only get sweet onions, occasionally a red if its for something

Posted by: Skip at May 07, 2023 05:59 PM (xhxe8)

173 That roast onion recipe came from a Townsends YT video made four years ago. Jon found it in a cookbook from about 1800. I believe it is their single most popular video with almost 5.5 million views and over 11,000 comments.

Posted by: JTB at May 07, 2023 05:59 PM (7EjX1)

174 Last Monday I cut up 4.6 pounds of chicken. Tuesday I cut up the appropriate amount of vegetables. Wednesday I stir fried it all.

Each of these steps was too exhausting to do more than one per day. Including eating.

Posted by: BeckoningChasm at May 07, 2023 06:00 PM (CHHv1)

175 And I just happen to have an empty pocket in my golf bag...
Posted by: Diogenes

Lost all your balls?

Posted by: AZ deplorable moron at May 07, 2023 06:01 PM (nMFct)

176 Skip @ 162-
In Italy it was always pasta in the galley, and wine.

Posted by: Eromero at May 07, 2023 06:02 PM (DXbAa)

177 Lost all your balls?
Posted by: AZ deplorable moron

Heyyyy ooooooo

Posted by: nurse ratched at May 07, 2023 06:02 PM (U2p+3)

178 Watching Top Gun, Kelly McGilllis did not age well

Posted by: Skip at May 07, 2023 06:02 PM (xhxe8)

179 Skip,
My second tour was in Augsburg. If you were lucky, one of the German hires would invite you to the German workers mess. OMG!! Thursday was the best day. Schnitzel sammiches!!! To die for.
And of course bier. Many a Thursday afternoon became a "staff study" of how to fight the godless Russian hordes. Tutorial provided by the German hosts.

Posted by: Diogenes at May 07, 2023 06:03 PM (anj39)

180
The key to lamb is not to cook it to death unless it's stew. Loin chops, shoulder chops, rib chops, etc, should never be cooked past 130 degrees.
Posted by: RedMindBlueState at May 07, 2023 05:30 PM (Wnv9h)

__________

Me, calling from kitchen: "Lamb roast is done!"

Her Majesty, from bedroom: "Check the temp. It should be 160."

Me, seeing it's at 140: "We're good."

Posted by: Hadrian the Seventh at May 07, 2023 06:04 PM (MoZTd)

181 Marlins Cubbies top of the 14th

That was a lame balk call. Really lame.

Posted by: nurse ratched at May 07, 2023 06:04 PM (U2p+3)

182 Spicy Italian sausage with mustard on a fresh bolillo. Nothing else is required.

Posted by: Blacksheep at May 07, 2023 06:04 PM (6mvRv)

183 I still remember a scalped potatoes and cucumbers cold, not my liking.

Posted by: Skip at May 07, 2023 06:04 PM (xhxe8)

184 And I just happen to have an empty pocket in my golf bag...
Posted by: Diogenes

Lost all your balls?
Posted by: AZ deplorable moron at May 07, 2023 06:01 PM (nMFct)

A few.
I tend to hook a lot.
Depends on how one holds the shaft.

Posted by: Diogenes at May 07, 2023 06:06 PM (anj39)

185 Ok miss, take the golf club out of your mouth.

Posted by: Just the punchline at May 07, 2023 06:08 PM (u73oe)

186 When and where I grew up, kids got hotdogs and often used ketchup on them. Getting real sausages was a sign of approaching adulthood. In my part of New England, they typically got yellow mustard and relish. Now that I'm older and, hopefully, have more sophisticated tastes, it's dark brown mustard and LOTS of kraut. Oh yeah, with a good dark ale or porter to wash it down.

Posted by: JTB at May 07, 2023 06:10 PM (7EjX1)

187 Me, seeing it's at 140: "We're good."
Posted by: Hadrian the Seventh at May 07, 2023 06:04
----------------

Heh. Same here with chicken and pork.

Posted by: olddog in mo at May 07, 2023 06:10 PM (ju2Fy)

188 Lost all your balls?
Posted by: AZ deplorable moron

Heyyyy ooooooo
Posted by: nurse ratched

Oh, I missed typing "golf' into that sentence!

Posted by: AZ deplorable moron at May 07, 2023 06:11 PM (nMFct)

189 A few.
I tend to hook a lot.
Depends on how one holds the shaft.
Posted by: Diogenes

Excellent return stroke, well done.

Posted by: AZ deplorable moron at May 07, 2023 06:13 PM (nMFct)

190 Beautiful day in northern NH today. Horizontal on the hammock after getting the entire garden in. Reading this food thread is killing me!
Mrs. Red (yes, bluebell. We watched Chicken Run last night and, although Ginger was a close second, Mrs. Red abides) has some sort of chicken for me to grill.

Posted by: RI Red at May 07, 2023 06:14 PM (9pg4a)

191 180 ..."Me, calling from kitchen: "Lamb roast is done!"

Her Majesty, from bedroom: "Check the temp. It should be 160."

Me, seeing it's at 140: "We're good."

Hadrian,
Now that is sound wisdom, both for cooking and marriage. Too many people turn delectable lamb into third rate shoe leather.

Posted by: JTB at May 07, 2023 06:15 PM (7EjX1)

192 I have a handy dandy Thermoworks probe thermometer. Best thing that ever happened to my cooking results. Well, that and a dry brine beforehand.
Posted by: Emmie at May 07, 2023 05:53 PM

Worth its weight in gold. Just like the sous vide circulator.

Posted by: RedMindBlueState at May 07, 2023 06:16 PM (Wnv9h)

193 If your local Costco doesn’t carry Conecuh like mine does, you can buy directly from their website.

Posted by: Eggo at May 07, 2023 06:17 PM (LCjG/)

194 I love uncooked brauts - the flavor is better after they are cooked. The trick is to first parboil them and then sear them grill or fry them until they are brown. I parboil them by placing them in a frying pan, add about a cup of cold water, and simmer them for about 8 to 10 minutes. Then it is off to the grill for about 5 minutes until the are a golden brown. Pick you mustard and chow down.

Posted by: Lost In Space at May 07, 2023 06:18 PM (yqS8l)

195
Too many people turn delectable lamb into third rate shoe leather.
Posted by: JTB at May 07, 2023 06:15 PM (7EjX1)

____________

We're not going to eat the thing at one sitting. If it's going to be reheated, why not have it as rare as possible?

Posted by: Hadrian the Seventh at May 07, 2023 06:22 PM (MoZTd)

196 >>>@170 Onion rings>French fries. Posted by:
nurse ratched at May 07, 2023 05:57 PM (U2p+3)
==================
Greetings, Nurse ... Here's a recipe for Bacon Cheeseburger Onion Rings you might like ... https://youtu.be/p7LvjIxjFY4

Posted by: Kathy at May 07, 2023 06:23 PM (JklXp)

197 +1 on Thermoworks

Posted by: Warai-otoko at May 07, 2023 06:23 PM (9UlRk)

198
Homemade vanilla extract is the bestest ever. Madagascar vanilla beans, stopper bottle, bottom shelf tasteless vodka. Wait three months, enjoy.

Is it cheaper then the crap that gets sold in one or two ounce bottles in the grocery store? Probably not. Maybe close, like in horseshoes scoring.

But damn, if you're a foodie, it's the best. Cupcakes, cookies, over ice cream... it's amazing.

Posted by: Divide by Zero at May 07, 2023 06:24 PM (enJYY)

199 Eating late tonight. Wife and kid just got back from out of town visiting son in his new house. They're hitting the 6p mass at Newman Center.

Starting manicotti now.

Posted by: olddog in mo at May 07, 2023 06:24 PM (ju2Fy)

200 I keep meaning to get vanilla beans online

Posted by: Skip at May 07, 2023 06:25 PM (xhxe8)

201 Just throwing this out for discussion another time, but Art Laffer on Wealthion is better than a comedy show:

https://youtu.be/PzCVj7SOx_I

Posted by: Notsothoreau at May 07, 2023 06:26 PM (u7leW)

202 Ketchup deserves far more respect than CBD is giving it. I'm beginning to suspect that bluebell will be proven right yet again.
Posted by: Duncanthrax at May 07, 2023 05:36 PM (a3Q+t)

Concur. I like catsup on eggs, on hotdogs, with meatloaf and even with a nice filet.

Catsup Is Good Food.

Posted by: Hairyback Guy at May 07, 2023 06:26 PM (R/m4+)

203 Turns out that this chicken fits perfectly in the cast iron pan. Twenty minutes roasting finished off under the broiler.

Posted by: Duke Lowell at May 07, 2023 06:28 PM (u73oe)

204 I make a nice glaze for my sausage with ketchup and maple syrup.

Posted by: fd at May 07, 2023 06:28 PM (iayUP)

205 Best sauce I’ve found for brats is equal parts Dijon mustard and hot horseradish.

Posted by: Duke Lowell at May 07, 2023 06:30 PM (u73oe)

206 Only sauce brats need is onions. And maybe a beer.

Posted by: Warai-otoko at May 07, 2023 06:31 PM (9UlRk)

207 Sausages should lie perpendicular to the grill surface, or at least be at a 45 degree angle. Easier to move around and the grill marks char nicely.

Posted by: Javems at May 07, 2023 06:33 PM (AmoqO)

208 205 Best sauce I’ve found for brats is equal parts Dijon mustard and hot horseradish.
Posted by: Duke Lowell at May 07, 2023 06:30 PM (u73oe)

I have to ask, where do you get "cold horseradish"? I know it has to cost the same ($20, same as in...)

Posted by: Iron Mike Golf A2E6, Easy 6 Titanium Enhanced at May 07, 2023 06:33 PM (8C7+r)

209 Imma fan of your entire family of cased meat selections, your bratwurst, bockwurst, knockwurst, and but not liverwurst, let's not go overboard.

Posted by: San Franpsycho at May 07, 2023 06:33 PM (EZebt)

210 Sausages should lie perpendicular to the grill surface, or at least be at a 45 degree angle. Easier to move around and the grill marks char nicely.
Posted by: Javems at May 07, 2023 06:33 PM (AmoqO)

Upside down shopping cart makes that problem go away....

Posted by: Warai-otoko at May 07, 2023 06:34 PM (9UlRk)

211 Greetings, Nurse ... Here's a recipe for Bacon Cheeseburger Onion Rings you might like ... https://youtu.be/p7LvjIxjFY4
Posted by: Kathy

Holy crap! I gotta try!

Posted by: nurse ratched at May 07, 2023 06:37 PM (U2p+3)

212 I stab my hotdogs with a fork and microwave them in a paper towel.

Posted by: weasel at May 07, 2023 06:37 PM (RG6z4)

213 The kids came over for lunch so it was challah avocado toast with a fried egg, spinach salad with my sweet cherry vinaigrette, and a berry bowl. And Mrs. F. baked cookies.

Posted by: San Franpsycho at May 07, 2023 06:38 PM (EZebt)

214 Hello food horde,

A sausage fest is consistent with most of the art last week.

Posted by: Pete Bog at May 07, 2023 06:38 PM (PeCRz)

215 Imma fan of your entire family of cased meat selections, your bratwurst, bockwurst...
Posted by: San Franpsycho at May 07, 2023 06:33
---------------------
You're only the third moron I've seen who's mentioned bockwurst. It was Dad's favorite.

Posted by: olddog in mo at May 07, 2023 06:39 PM (ju2Fy)

216 I stab my hotdogs with a fork and microwave them in a paper towel.
Posted by: weasel

No shiv available?

Posted by: AZ deplorable moron at May 07, 2023 06:40 PM (nMFct)

217 My little brother was a big fan of Vienna sausages. He'd sit there and eat them cold, from the can.

Posted by: nurse ratched at May 07, 2023 06:42 PM (U2p+3)

218 Tonight is linguini with butter and sauteed prawns.

Posted by: San Franpsycho at May 07, 2023 06:42 PM (EZebt)

219 Posted by: Pete Bog

I was unable to comment on your post this week (caught doing the 4 letter word thing "w_rk").
Excellent writeup.
Thank you.

Posted by: AZ deplorable moron at May 07, 2023 06:42 PM (nMFct)

220 That one sausage likes to be on top.

Posted by: JuJuBee, fact checker hammered by events at May 07, 2023 06:42 PM (tM5h4)

221 The proper way to eat a watermelon.

https://m.youtube.com/shorts/wKloHwQ8oso

Posted by: Anonosaurus Wrecks, Is this the real life? Is this just fantasy? at May 07, 2023 06:42 PM (FVME7)

222 215 Imma fan of your entire family of cased meat selections, your bratwurst, bockwurst...
Posted by: San Franpsycho at May 07, 2023 06:33
---------------------
You're only the third moron I've seen who's mentioned bockwurst. It was Dad's favorite.
Posted by: olddog in mo at May 07, 2023 06:39 PM (ju2Fy)

Where's the weisswurst?

Posted by: Iron Mike Golf A2E6, Easy 6 Titanium Enhanced at May 07, 2023 06:43 PM (8C7+r)

223 There is a German sausage restaurant in Hayes Valley that makes a great bockwurst with onion jam.

Posted by: San Franpsycho at May 07, 2023 06:43 PM (EZebt)

224 Here you go:
https://tinyurl.com/5y884a3a
Posted by: RedMindBlueState at May 07, 2023 05:42 PM

Thank you!

Posted by: Duncanthrax at May 07, 2023 06:43 PM (a3Q+t)

225 No shiv available?
Posted by: AZ deplorable moron at May 07, 2023 06:40 PM (nMFct)
---
not since the 'incident'.

Posted by: weasel at May 07, 2023 06:44 PM (RG6z4)

226 I stab my hotdogs with a fork and microwave them in a paper towel.
Posted by: weasel at May 07, 2023 06:37 PM (RG6z4)
===

Let me guess, ketchup.

Posted by: San Franpsycho at May 07, 2023 06:44 PM (EZebt)

227 "He'd sit there and eat them cold, from the can.
Posted by: nurse ratched"

Is there any other way?

Posted by: fd at May 07, 2023 06:45 PM (iayUP)

228 Not at all, if you want an interesting quick and dirty way to get a near ballpark experience take one Kahn's Big Red Smokey (assuming you can still find them, thanks CUOMO19) place in a ball park bun loosely wrapped in a bounty paper towel for 55-70 seconds depending on preference and sauce to preference....(here at CASA Sven it is as always A-1 steak sauce).....

then burn 5 dollars and watch the game.

Posted by: sven at May 07, 2023 06:48 PM (X0I7i)

229 No shiv available?
Posted by: AZ deplorable moron at May 07, 2023 06:40 PM (nMFct)
---
not since the 'incident'.
Posted by: weasel at May 07, 2023 06:44 PM

Background for the uninformed:

bluebell gave weasel a training shiv.

The results were ... unfortunate.

weasel has since been placed on the Permanent No-Shiv list.

Posted by: Duncanthrax at May 07, 2023 06:48 PM (a3Q+t)

230 Where's the weisswurst?
Posted by: Iron Mike Golf A2E6, Easy 6 Titanium Enhanced at May 07, 2023 06:43
--------------

Had to search that. Essentially the same as bockwurst.

Posted by: olddog in mo at May 07, 2023 06:48 PM (ju2Fy)

231 Bock is a term for "billygoat"

What is bockwurst made of?

Posted by: Kindltot at May 07, 2023 06:51 PM (xhaym)

232 What about the schnitzengruben ?

Posted by: nurse ratched at May 07, 2023 06:51 PM (U2p+3)

233
Let me guess, ketchup.
Posted by: San Franpsycho at May 07, 2023 06:44 PM (EZebt)
-----
Why yes, of course. And yellow mustard.

Posted by: Weasel at May 07, 2023 06:52 PM (RG6z4)

234 Where's the weisswurst?
Posted by: Iron Mike Golf A2E6, Easy 6 Titanium Enhanced at May 07, 2023 06:43 PM

Janet traded it for a furterwurst.

Posted by: Brad Majors at May 07, 2023 06:52 PM (a3Q+t)

235 Posted by: Duncanthrax at May 07, 2023 06:48 PM (a3Q+t)
---
Self-shivved.

Posted by: Weasel at May 07, 2023 06:52 PM (RG6z4)

236 My little brother was a big fan of Vienna sausages. He'd sit there and eat them cold, from the can.
Posted by: nurse ratched at May 07, 2023 06:42 PM (U2p+3)

An ex-GF was OK eating them from the can (use your pocket knife to fish out the one in the middle, first) but would get bent-in-half angry if I drank the juice since she thought that was the grossest thing ever. So I would open them away from her and claim to have dumped the can juice out.

Which she never believed.

Posted by: Kindltot at May 07, 2023 06:54 PM (xhaym)

237 My little brother was a big fan of Vienna sausages. He'd sit there and eat them cold, from the can.
Posted by: nurse ratched

This is an admitted guilty pleasure. Smash will get a little case of about twelve cans from Publix. Occasionally, I'll get the last one but ya gotta be quick or ya don't get any.

Fun to hide like three of them, then about a day after the rest are gone, leave an empty can on the counter like I forgot to throw it away.

Posted by: BifBewalski at May 07, 2023 06:55 PM (3CCua)

238 I wasn't aware there was any other way to eat Vienna sausages than cold from the can.

Posted by: Weasel at May 07, 2023 06:55 PM (RG6z4)

239 would get bent-in-half angry if I drank the juice since she thought that was the grossest thing ever. So I would open them away from her and claim to have dumped the can juice out.

Which she never believed.
Posted by: Kindltot at May 07, 2023 06:54 PM

She had your number.

Posted by: Duncanthrax at May 07, 2023 06:55 PM (a3Q+t)

240 I am contemplating making the Ohio A-frame a solar walled modified limited hangout.

Wondering if any rons or ettes has any practical experience with solar north of the Mason-Dixon?

Posted by: sven at May 07, 2023 06:55 PM (X0I7i)

241 Bockwurst is German sausage made with finely chopped veal and/or pork. It is similar to Weisswurst but is of a smaller size and has the addition of chives! They are fully cooked so a simple heat and eat by grilling, pan frying, or simmering in water.

https://www.paulinamarket.com/products/bockwurst

Posted by: olddog in mo at May 07, 2023 06:56 PM (ju2Fy)

242 So I would open them away from her and claim to have dumped the can juice out.
Posted by: Kindltot

Damnit, now I want a can.

Posted by: BifBewalski at May 07, 2023 06:56 PM (3CCua)

243 We make our own polska kielbasa from pork butt. We do a decent summer sausage, but I have yet to find the perfect brats recipe.
Anyone(Oh, and we made potato chips last week. Kinda like homemade fries. How many do you have to cook to have leftovers?)

Posted by: MkY at May 07, 2023 06:56 PM (cPGH3)

244
Wondering if any rons or ettes has any practical experience with solar north of the Mason-Dixon?
Posted by: sven

Wait? People live North of the Arkansas / Louisiana state line? How do they deal with...snow?

Posted by: BifBewalski at May 07, 2023 06:58 PM (3CCua)

245 How many do you have to cook to have leftovers?)
Posted by: MkY at May 07, 2023 06:56 PM

More than you made.

Posted by: Duncanthrax at May 07, 2023 06:58 PM (a3Q+t)

246 Anyone? I should have indented last.

Posted by: MkY at May 07, 2023 06:58 PM (cPGH3)

247 If mom was feeling kindly she might fry a slice of Hebrew National salami with my eggs.

Posted by: San Franpsycho at May 07, 2023 06:58 PM (EZebt)

248 You heat up the Vienna sausages over a camp fire, naturally.
Open the can first to vent.

Posted by: gourmand du jour at May 07, 2023 06:59 PM (jTmQV)

249 Wait? People live North of the Arkansas / Louisiana state line? How do they deal with...snow?
Posted by: BifBewalski at May 07, 2023 06:58 PM

Not to mention all them Yankees.

Posted by: Duncanthrax at May 07, 2023 06:59 PM (a3Q+t)

250 Time to do the dishes

Posted by: Skip at May 07, 2023 06:59 PM (xhxe8)

251 244 Posted by: BifBewalski at May 07, 2023 06:58 PM (3CCua)

It's true, well okay "people" given that they are largely ice eating chillbillies who have not known of skin cancer to the same degree.....

Sven voyaged southward across the Ohio and Mississippi river basins and is now at long last pondering returning the pined for fjords of Lake Erie.

Posted by: sven at May 07, 2023 07:00 PM (X0I7i)

252 Nood.

Posted by: Duncanthrax at May 07, 2023 07:00 PM (a3Q+t)

253 for fjords of Lake Erie.
Posted by: sven

Ice fishing would be fun. My youg ass was very rudely introduced to winter up on the North Sea in my first active duty posting. *shivers*

Posted by: BifBewalski at May 07, 2023 07:02 PM (3CCua)

254 Seriously, that Russian chick's knives were almost as sexy as her shirt...

Posted by: Joe Wagner at May 07, 2023 07:02 PM (O/+Mn)

255 230 Where's the weisswurst?
Posted by: Iron Mike Golf A2E6, Easy 6 Titanium Enhanced at May 07, 2023 06:43
--------------

Had to search that. Essentially the same as bockwurst.
Posted by: olddog in mo at May 07, 2023 06:48 PM (ju2Fy)

Had to search. Untasted. Got it.

Posted by: Iron Mike Golf A2E6, Easy 6 Titanium Enhanced at May 07, 2023 07:08 PM (8C7+r)

256 Those onion rings look amazing Kathy!

Posted by: Moonbeam at May 07, 2023 07:20 PM (rbKZ6)

257 Ah, Vienna sausages...

Can't think of them without envisioning toddlers, grasping the links so tightly the meat would squish out between their fingers LOL

Posted by: JQ at May 07, 2023 07:23 PM (o0Fxd)

258 The link to the Finger Foods vid is just unnecessarily cruel and unusual punishment ... yes, I will be attempting ALL of them in future - and yes, I have kept that link in the Place Where Links Do Not Disappear ...

Posted by: Dr_No at May 07, 2023 07:27 PM (mu5GU)

259 I made it all the way from Las Cruces to Lubbock, Texas. I'm at the Buddy Holly theater minutes away from seeing Jason Isabel and the 400 unit from row 8 dead center on the main floor. Short review of the Buddy Holly theater: It's freaking amazing! West Texas is getting off the civilized. All in all, it's a great day to be alive in America.

Posted by: Lost In Space at May 07, 2023 08:24 PM (lZfzO)

260 This one is always a crowd pleaser. The wasabi isn’t as strong as you would expect. https://tinyurl.com/4s5urspm Alton brown from good eats.

Posted by: Pauly at May 07, 2023 08:44 PM (oGy+8)

261

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263 Defense Attorneys Allege Massive Misconduct In Georgia’s Crumbling Get-Trump Crusade

Contrary to misleading headlines, none of the eight electors granted immunity in Fulton County’s anti-Trump war ‘said anything … incriminating to themselves or anyone else.’

https://tinyurl.com/azvhmsav

Posted by: redridinghood at May 08, 2023 08:51 AM (NpAcC)

264 I make my own Polish Sausage:

5 lbs. pork shoulder, 80% lean, ground coarse, with natural casings prepared by the butcher.
2 tsp mustard seed
1.5 tsp caraway seed
5 - 6 buds garlic, crushed
1 tsp black pepper
5 tsp salt
3 tsp majoram (optional)
5 tbsp water

Thoroughly rinse the casings and set aside in a small bowl of water. Mix everything else up in a big bowl with your hands. Stuff the casings with it. Let it sit for a day. Boil, pan fry, bake or smoke. If you smoke it let it cool completely before pulling it off the rack or the skin gets broken, all the fat runs out, and you have a very hard sausage (don't ask me how I know).

You can get a sausage stuffer at Cabela's or other stores or web sites that serve serious hunters.

Posted by: RonF at May 08, 2023 11:05 AM (l8nW6)

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