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Padraic
Special Collaborator
Honorary Collaborator
Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31165
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Posted: December 06 2011 at 18:36 |
Well I'm with you there, that stuff is awful.
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: December 06 2011 at 17:38 |
Atavachron wrote:
Dean wrote:
Atavachron wrote:
Dean wrote:
Sausages are another - carbonated on the outside - still squealing on the inside (the tapeworm lava, not the pig meat). Boil the buggers for 10 minutes on the £750 gas/electric stove in the kitchen before even attempting to set fire to them on an open fire. | Hold on; you're speaking of uncured, unsmoked sausages? Those are a travesty and not worth the money; smoked or cured is always tastier and it doesn't matter how long you cook them for.
| but seriously - a good uncured, unsmoked sausage made with fine quality meat and flavoured with well chosen herbs and spices will never be a travesty. | It's true, but I've had me some bad ones, to me it's not really sausage if it's simply a casing stuffed with ground meat, fat and flavors. But I'd like to be proven wrong, and I'm sure I could be.
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Of course we were talking about sausages that get thrown on a BBQ grill, so we're not talking salami, chorizo, mortadella or any of those other sausages that are normally eaten cold... if those are what you had in mind then, sorry, wrong conversation. For me, any sausage made with mechanically recoved meat I'm not going to eat and that includes most hot dog sausages and all of the cheaper unbranded raw sausages.
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What?
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Online
Points: 64460
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Posted: December 06 2011 at 17:21 |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: December 06 2011 at 17:09 |
Atavachron wrote:
Dean wrote:
Sausages are another - carbonated on the outside - still squealing on the inside (the tapeworm lava, not the pig meat). Boil the buggers for 10 minutes on the £750 gas/electric stove in the kitchen before even attempting to set fire to them on an open fire. | Hold on; you're speaking of uncured, unsmoked sausages? Those are a travesty and not worth the money; smoked or cured is always tastier and it doesn't matter how long you cook them for.
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I'm open minded with regard to sausages to be honest (apart from Weißwurst, which I have tried and simply did not like), cured or uncured, smoked or unsmoked, if it's good I'll eat it, if it's not I'll throw it at the neighbours dog. If you don't like uncured, unsmoked then you've probably not tried the good stuff (which is highly likely since they are not cured or smoked and contain no artificial preservatives so will never survive the swim across the Atlantic). Tastier is a matter of, um, taste - I prefer to taste the meat and other ingredients that go into them rather than the medium they were cooked in - not that I've anything against cured and smoked food, because I do both and have a wide selection of cures and woods (and teas!) to chose from to impart the specific flavour I'm looking for - but if the prime ingredient is of poor flavour then no amount of curing and smoking will make it any better. I know we're having a bit of playful mock-patriotic banter here, but seriously - a good uncured, unsmoked sausage made with fine quality meat and flavoured with well chosen herbs and spices will never be a travesty.
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CPicard
Forum Senior Member
Joined: October 03 2008
Location: Lą, sui monti.
Status: Offline
Points: 10837
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Posted: December 06 2011 at 17:06 |
These smileys look like typical Vikings to me, and I was translating an old prayer sung by French priests to avoid pillages from said Vikings. For some reason, God never forbid the Vikings to ravage the soils of France.
"Iceberg lettuces"? It brings weird images to my mind...
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32482
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Posted: December 06 2011 at 16:51 |
CPicard wrote:
Epignosis wrote:
To heck with the ways of the Old Country. I'm lighting up the grill!
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Lord, save us from the fury of the Northern men.
I don't know, but, all of a sudden, I'm craving a tomatoes salad.
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Sorry, but we're Southern folk.
And since you mention it, we are having grilled chicken salad, with romaine and iceberg lettuces, radishes, carrots, and cucumbers.
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CPicard
Forum Senior Member
Joined: October 03 2008
Location: Lą, sui monti.
Status: Offline
Points: 10837
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Posted: December 06 2011 at 16:45 |
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Online
Points: 64460
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Posted: December 06 2011 at 16:37 |
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32482
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Posted: December 06 2011 at 16:32 |
To heck with the ways of the Old Country. I'm lighting up the grill!
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Atavachron
Special Collaborator
Honorary Collaborator
Joined: September 30 2006
Location: Pearland
Status: Online
Points: 64460
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Posted: December 06 2011 at 16:28 |
Dean wrote:
Sausages are another - carbonated on the outside - still squealing on the inside (the tapeworm lava, not the pig meat). Boil the buggers for 10 minutes on the £750 gas/electric stove in the kitchen before even attempting to set fire to them on an open fire. |
Hold on; you're speaking of uncured, unsmoked sausages? Those are a travesty and not worth the money; smoked or cured is always tastier and it doesn't matter how long you cook them for.
Jim Garten wrote:
Burgers!
Made from decent minced beef, onions, herbs, spices, free range egg for binding (the burgers, not.... well, you know...), maybe a dash of tabasco or some finely shredded naga if you feel adventurous - absolutely glorious... until given to the guy wearing an 'amusing' pinny, standing by an open fire pit (with the regulation 10 years worth of accumulated carbon deposits on the grill) in your garden, where he will then convert such succulent fare to a piece of tasteless cardboard, to be served with some horribly foreshortened greenery which at some point in the dim and distant past, went under the name 'salad' (mayonnaise & cigarette ash dressing optional)... ... probably in the rain.
Civilised man built kitchens inside his dwellings for a reason, I believe... |
a real burger contains nothing but ground beef and salt&pepper (maybe a bit of powdered or minced onion) then griddled, grilled or pan-fried. That's it. Anything else is more like meatballs or meatloaf.
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Epignosis
Special Collaborator
Honorary Collaborator
Joined: December 30 2007
Location: Raeford, NC
Status: Offline
Points: 32482
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Posted: December 06 2011 at 16:10 |
I grill almost year round and find it to be one of the most challenging methods of cooking. But it's the only way you can get an authentic char-grilled, mesquite, or smoky flavor.
I never pre-cook chicken when I grill. I use indirect heat (unless I'm cooking boneless chicken breasts). I do, however, boil sausage before I toss them on the grill. My bear sausage last time turned out mighty nice.
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harmonium.ro
Special Collaborator
Honorary Collaborator / Retired Admin
Joined: August 18 2008
Location: Anna Calvi
Status: Offline
Points: 22989
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Posted: December 06 2011 at 15:53 |
Talented, but unambitious. Not sure how I'd rate that.
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam
Joined: April 29 2006
Location: Atlantais
Status: Offline
Points: 29625
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Posted: December 06 2011 at 14:40 |
When it comes to cooking appliances, hook me up with a good toaster oven or microwave. I have over the years become a master at these devices. Of course it's the ingredients that really matter in the end.
And by ingredients I of course mean snakes.
Edited by Slartibartfast - December 06 2011 at 14:48
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Released date are often when it it impacted you but recorded dates are when it really happened...
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: December 06 2011 at 14:36 |
Padraic wrote:
Dean wrote:
Padraic wrote:
Jim Garten wrote:
Burgers!
Made from decent minced beef, onions, herbs, spices, free range egg for binding (the burgers, not.... well, you know...), maybe a dash of tabasco or some finely shredded naga if you feel adventurous - absolutely glorious... until given to the guy wearing an 'amusing' pinny, standing by an open fire pit (with the regulation 10 years worth of accumulated carbon deposits on the grill) in your garden, where he will then convert such succulent fare to a piece of tasteless cardboard, to be served with some horribly foreshortened greenery which at some point in the dim and distant past, went under the name 'salad' (mayonnaise & cigarette ash dressing optional)... ... probably in the rain.
Civilised man built kitchens inside his dwellings for a reason, I believe... |
Talk like this makes me glad we declared independence. |
You should have waited, wave a half-cooked "wiener" in a soggy bun covered in some yellow slop that is vaguely related to mustard under our noses and we'd have cast you adrift sooner rather than later. |
All I'm saying is when I burn toast I don't blame the toaster. |
I have a Dualit toaster - I think the chances of me burning toast are pretty slim. Give a lump of bread to the guy in the 'amusing' pinny stood over half an oil drum filled with searing white-hot charcoal and I'll wager the price of said Dualit toaster that the end result will resemble in a perfect balance of carbonated and raw bread that, while being at one with the Universe in its idealised symmetry, will be completely inedible (and mildly carcinogenic). I'm not blaming the fiery pit of hell, just the half-inebriated comedy chef stood over it who wouldn't be seen dead cooking a normal meal in a normal kitchen.
just sayin'
Edited by Dean - December 06 2011 at 16:17
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What?
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam
Joined: April 29 2006
Location: Atlantais
Status: Offline
Points: 29625
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Posted: December 06 2011 at 14:25 |
I rate myself a PFM.
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Released date are often when it it impacted you but recorded dates are when it really happened...
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The T
Special Collaborator
Honorary Collaborator
Joined: October 16 2006
Location: FL, USA
Status: Offline
Points: 17493
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Posted: December 06 2011 at 14:16 |
I boil water like no other...
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Padraic
Special Collaborator
Honorary Collaborator
Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31165
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Posted: December 06 2011 at 14:14 |
Dean wrote:
Padraic wrote:
Jim Garten wrote:
Burgers!
Made from decent minced beef, onions, herbs, spices, free range egg for binding (the burgers, not.... well, you know...), maybe a dash of tabasco or some finely shredded naga if you feel adventurous - absolutely glorious... until given to the guy wearing an 'amusing' pinny, standing by an open fire pit (with the regulation 10 years worth of accumulated carbon deposits on the grill) in your garden, where he will then convert such succulent fare to a piece of tasteless cardboard, to be served with some horribly foreshortened greenery which at some point in the dim and distant past, went under the name 'salad' (mayonnaise & cigarette ash dressing optional)... ... probably in the rain.
Civilised man built kitchens inside his dwellings for a reason, I believe... |
Talk like this makes me glad we declared independence. |
You should have waited, wave a half-cooked "wiener" in a soggy bun covered in some yellow slop that is vaguely related to mustard under our noses and we'd have cast you adrift sooner rather than later. |
All I'm saying is when I burn toast I don't blame the toaster.
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: December 06 2011 at 13:45 |
Padraic wrote:
Jim Garten wrote:
Burgers!
Made from decent minced beef, onions, herbs, spices, free range egg for binding (the burgers, not.... well, you know...), maybe a dash of tabasco or some finely shredded naga if you feel adventurous - absolutely glorious... until given to the guy wearing an 'amusing' pinny, standing by an open fire pit (with the regulation 10 years worth of accumulated carbon deposits on the grill) in your garden, where he will then convert such succulent fare to a piece of tasteless cardboard, to be served with some horribly foreshortened greenery which at some point in the dim and distant past, went under the name 'salad' (mayonnaise & cigarette ash dressing optional)... ... probably in the rain.
Civilised man built kitchens inside his dwellings for a reason, I believe... |
Talk like this makes me glad we declared independence. |
You should have waited, wave a half-cooked "wiener" in a soggy bun covered in some yellow slop that is vaguely related to mustard under our noses and we'd have cast you adrift sooner rather than later.
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What?
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Padraic
Special Collaborator
Honorary Collaborator
Joined: February 16 2006
Location: Pennsylvania
Status: Offline
Points: 31165
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Posted: December 06 2011 at 13:40 |
Jim Garten wrote:
Burgers!
Made from decent minced beef, onions, herbs, spices, free range egg for binding (the burgers, not.... well, you know...), maybe a dash of tabasco or some finely shredded naga if you feel adventurous - absolutely glorious... until given to the guy wearing an 'amusing' pinny, standing by an open fire pit (with the regulation 10 years worth of accumulated carbon deposits on the grill) in your garden, where he will then convert such succulent fare to a piece of tasteless cardboard, to be served with some horribly foreshortened greenery which at some point in the dim and distant past, went under the name 'salad' (mayonnaise & cigarette ash dressing optional)... ... probably in the rain.
Civilised man built kitchens inside his dwellings for a reason, I believe... |
Talk like this makes me glad we declared independence.
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akamaisondufromage
Forum Senior Member
VIP Member
Joined: May 16 2009
Location: Blighty
Status: Offline
Points: 6797
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Posted: December 06 2011 at 13:40 |
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Help me I'm falling!
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