Text 18622, 93 rader
Skriven 2007-08-07 00:23:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Picnic 03 - Blob's P
================================
 -=> On 08-06-07  11:42,  Dave Sacerdote <=-
 -=> spoke to All about Picnic 03 - Blob's Park <=-

 DSac> The food and the beer was reasonably priced, though, and for all the
 DSac> shortcomings I rather enjoyed the campy cheesiness of the place.
 DSac> What a kick it would have been to be here on a Saturday night in say,
 DSac> 1971, with a full hall of half-drunk Dammen und Herren, swinging their
 DSac> beer mugs in time as they sang along with the liederhosen-clad oompah

   They say that the hall is full with 1000 people or more for
   Octoberfest time.

 DSac> Food and drink:

 DSac> Kassler Rippchen (me) - Big and tasty smoked pork chop, a little too
 DSac> lean but quite tasty.

   I had that this time, agreed.

 DSac> Wiener Schnitzel (Maryanne and Lynn) - Kind of tough, kind of
 DSac> overcooked;
 DSac> Sausage Sampler (Michael) - one each Bratwurst, Knackwurst, and
 DSac> Weisswurst; I almost ordered this based on the photo in their brochure
 DSac> but I was glad I didn't later - not only were the sausages somewhat
 DSac> smaller than the  ones in the photo (big surprise, huh?) but the
 DSac> Knackwurst smelled a little "off".  I had a bite of each and they all
 DSac> kind of tasted like hot dogs to me anyway.

   I've not seen any photos.  Where were they?   Gail had that last
   time, and concluded that the bratwurst were the best, so she just had
   bratwurst.    We sometimes do bratwurst on the grill at home.   These
   were not as good as ours, but were ok.

 DSac> Bitburger Pils - Light, tasty, a little skunky

  I have never understood the term skunky.   I've had some old beers
  past their time though.   I've never know what "corked wine" tastes
  like either -- perhaps my taster is just not that refined:-}}   I do
  taste a goodly difference between beer types -- lager, pale ale, dark,
  red, etc.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Garlic Sausage
 Categories: Sausage, Pork, Garlic
      Yield: 6 Sausages
 
      2 lb Pork butt
    1/2 lb Pork fat
    1/3 lb Ham and ham fat
      2 ts "quatre epices" **
     10 cl Garlic, peeled
        pn Cayenne
      1 ts White pepper
      2 ts Black pepper
      2 tb Salt
      2 tb Sage
 
  ** 1 part nutmeg, cloves, ginger, and 7 parts white pepper
  
  Grind the pork butt, pork fat, ham and garlic on the large
  grind of a meat grinder. Place ground meat in a bowl and add
  spices, mixing thoroughly. You can saut a samll quantity of
  the mixture and taste for seasoning. You may want to add more
  spices, salt, pepper or garlic.
  
  Stuff sausages into pork casings (available at most large meat
  stores or you friendly local butcher)
  
  Makes about 6 4-inch sausages.
  
  You can saute` the sausages over low heat with a little butter
  for 15 to 20 minutes, or poach in simmering liquid. You may
  grill them as well. Serve with cold beer.
  
  Posted by: Lynda Weaver
  
  From: The Book of Garlic
  
  From the recipe collection of - Pat Stockett
  
  From: Dave Drum                       Date: 07-15-99
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:46:43, 06 Aug 2007
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