Text 39660, 102 rader
Skriven 2010-07-01 07:22:56 av Michael Loo
     Kommentar till en text av Dave Drum
Ärende: cubs and sausage 347
============================
 ML> All of which, possibly not mace, are in a proper hot dog mix.
 ML> Of course, most of us buy hot dogs for cheapness' sake, which
 ML> means that some corners are cut.
 DD> It's amazing how some sausage makers can take the same ingredients
 DD> list and one will come up with a wonderful product and the other will
 DD> put out a product useful only as filler. Like in beenz & weenies.

You will admit that beenz and weenies are better with good beans and
good sausages. As far as "same ingredients list" goes, that's quite
different from "same ingredients."

 ML> Speaking of nonkosher but in the style, I had a pair of Nathan's
 ML> dogs for dinner last night - they aren't quite so nice as they used
 ML> to be, but they are still pretty superior to the bland ones you
 ML> reference.
 DD> The couple of times I have had Nathan's I remember them as being ...
 DD> OK. But, wondering what all the hype was about.  Bv)= 

They're fine; the importance they offer to culinary history is
just that. History. You will note that New York City has more
than its share of famous foods; that's because New York City
has more than its share of food writers.

 DD> Title: Knockwurst for Garlic Lovers
 DD> 1 c  No-fat milk powder; binder
 ML> WHAT?
 DD> Not my recipe. But, many sausages use milk products (usually whey) as
 DD> a binder. 

But in knockwurst? That's hideous and unfair.

 -=> Dave Drum said to Hap Newsom <=-

 hn> Not a problem (grin), we did sweep Cincy, and took 2 of 3 from
 hn> the Cubs this month! Team seems to be getting back on track ...
 hn> I hope!
 DD> Certainly not from beating the Cubs, perennial doormat of the National
 DD> League. Cincinnasti now, that's a bragger. But beating the Cubs as
 DD> almost as big a bragging moment as beating up on Uncle Earl's former
 DD> boys over there in Balmer. Bv)= 

The Cubs have not been bad in the past few decades - but they've
had the problem that the Red Sox used to have - a major collapse
after the All-Star break and an inability to put it away.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Scottish Eggs
 Categories: Cheese/eggs, Ethnic, humor, unknown origin
      Yield: 6 servings

      1 lb Sausage meat                        1 ts Cumin
      7    Eggs                                1 ts Water
      2 tb Finely chopped or grated                 Flour for coating
           -onion                                   Fine, dry breadcrumbs
      1 ts Poultry seasoning or sage         1/2    Dz Kokanee beer

  First, you shoot a bear and have part of the meat made into sausage.  If
  you're one of those unfortunates who doesn't hunt, I suppose you'd use pork
  sausage meat instead.

  To begin, crack a Kokanee, pour it into a frosted mug and quaff it while
  six of the eggs are hard boiling.  When they're done, put them to one side
  and mix the meat, onion, and spice mixture together.  Take the resulting
  mixture and coat the eggs with it carefully and evenly.  You might even
  want to peel the shells off first - although they do add an interesting
  texture.

  When the eggs are done, roll them in the flour, shake off the excess, and
  put the eggs in the fridge for about an hour so the meat sets up. While
  you're waiting, you might as well crack another Kokanee and put your feet
  up; no sense straining yourself.

  A couple of minutes before the hours up, lightly beat the remaining egg
  with the tsp. of water.  Again, you might want to remove the shell... Take
  the eggs, dip them in the egg mixture, and roll them in the breadcrumbs;
  they are now ready for cooking.

  Traditionally, Scotch Eggs are deep fried.  You can do that if you wish,
  but who needs all the extra grease in their diet and the mess and smell? I
  suggest you bake them in the oven at 375 F. for about 20 minutes or until
  the sausage covering is firm when picked at with a knife or fork. I usually
  stick them on a wire rack with a pan underneath so that they don't sit and
  cook in any grease that renders out of the sausage.

  Once done take a buddy, yourself, the Scotch Eggs, and the remaining
  Kokanee into the living room.  Watch Hockey Night in Canada as the
  Vancouver Canucks beat some godless team from the east while drinking
  Kokanee and munching the Eggs (you that is, not the Canucks) - no life like
  it.

  These go well with Lowenserf Hot German mustard or Louisiana Hot Sauce.
  Best way to serve them is with a chilled Spinach and Bacon salad and fresh
  tomatoes.  Enjoy! Source unrecorded; posted by Fred Ball 2/3/98

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