Text 40730, 106 rader
Skriven 2010-08-05 06:27:00 av Dave Drum (43525.cooking)
  Kommentar till text 40670 av Dale Shipp (1:261/1466.0)
Ärende: Busy Weekend
====================
-=> Dale Shipp wrote to All <=-

 DS> We had a very busy and fun weekend.

Sounds like it. Sort of an impromptu pic-a-nic, Boo Boo.
 
 DS> Early this week, our son and his wife left Texas to drive back to
 DS> Maryland in his 1983 Land Rover diesel truck -- which was in a less
 DS> than perfect condition.

By now they will have made it ... or not. Hopefully there were no anguished
calls, mid-trip.

I have set out on some gosh-awful expeditions in less-than-sterling rides and
somehow managed to get to my destination. And I have set out in nearly new
equipment and spent more time in the repair shop than on the road. It's all a
crap shoot, I have decided.
 
Lines deleted
 
 DS> It was almost like a picnic -- a variety of foods for tasting, lots of
 DS> chatting.  We had two outs.

 DS> One was to G&A, a Baltimore place that has been doing hot dogs and
 DS> hamburgers at the same location since 1927 (three generations).  They
 DS> had been featured on one of the Diners, Drive-ins and Dives shows on
 DS> Food Network.   The consensus was that they were worth the trip, but
 DS> not particularly special.  The server was typical Bal-mor -- except she
 DS> was flirting with the wrong guy (me) instead of the only single male in
 DS> the bunch.  The hot dogs were ok, but the polish sausages were better
 DS> for not much more money.  Michael and I shared a platter of three
 DS> hamburger sliders.  Again, ok but more done than either of us would
 DS> like.

Unless the dawgs are highly garlicked and spiced, Polish is almost *always*
better. Even in a Coney.  Bv)=
 
 DS> Another out was to Cheeburger-Cheeburger, a request from Lynn.  She
 DS> really likes the flavored shakes they offer.  The hamburgers were
 DS> decent, with a little bit of pink.  Michael and I both said "as rare as
 DS> you can make them", which seems to translate to "medium" for them.  The
 DS> fries were tasty, but not crisp.  The onion rings were very good, but
 DS> would have been better if the onions had been sliced bigger.

 DS> Our son did make it home on Sunday after a fairly arduous trip.
 DS> He'll spend about two weeks in Maryland before he goes back to Texas
 DS> and then will be deploying to the Mid-East in September.

Ooopsie. Should have read down further before I began typing ... glad he made
it OK. Hope he makes the trip to and from the Mid-east OK, as well - all body
and mind parts intact.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kielbasa (Fresh Polish Sausage)
 Categories: Pork, Sausages, Preserving 
      Yield: 10 pounds
 
      5 tb Salt
     10 ts Kosher salt
      1 tb Sugar; granulated
      1 tb Mustard seed
      5 ts Minced garlic
      2 tb Black pepper; ground coarse
      2 tb Marjoram, crumbled
      1 tb Oregano; crumbled
      4 ts Crushed red pepper; optional
    750 ml Red wine
     10 lb Pork butts
           Sausage casing
 
  Mix salt and seasonings together in a bowl.

  Grind all the pork butts through a 1/4" or 3/8"
  grinder plate and place in the mixer. Add all the
  ingredients and mix well, adding wine into the mix
  so that meat squishes through fingers while mixing.
  Mix until all the spices are evenly distributed.

  Stuff into 35-38mm hog casings.

  Hang on smoke-sticks spaced properly and let dry in
  cooler.

  Note:  Be sure that meat has been chilled to 32-34øF.
  before starting.

  From:  Great Sausage Recipes and Meat Curing by Rytek Kutas
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Kitchen

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Bring me an order of escargots, but hold the slugs. - Orson Bean
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