Text 35343, 88 rader
Skriven 2013-03-27 06:00:03 av Dave Drum (1:18/200.0)
  Kommentar till text 35334 av Dale Shipp (1:261/1466.0)
Ärende: Tongue
==============
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Tongue be good stuff, Maynard. I know people have been saying that it
 DD> has an odour when cooking - but, I have never noticed any special smell
 DD> associated with tongue - beyond the aroma of some of the herbs and
 DD> spices I simmer along with it.

 DS> Perhaps you or Nancy will introduce the rest of us to tongue at the
 DS> picnic.  See you there????

Possibly you may see me there. But, if I come I am planning to do Chile Verde
as my dish. After several iterations of my red chilli and other things. It's
all pretty up in the air right now. 
 
 DD> Single Ruth and I have had a discussion of the smell of cooking
 DD> eggs - to which I am also insensitive so long as the eggs aren't
 DD> "gone off". <SHRUG>

 DS> Smell is something that varies.  I smell many things differently from
 DS> others.  For example, road kill skunk is a mildly pleasant odor for me
 DS> -- so long as it is not too close.

Reminds me of an old wheeze:

Q - what is the difference between a dead skunk in the road and a dead lawyer
in the road?

A - There are skid marks in front of the skunk.

Bada bing - bada boom!!! 
 
I am fairly "hard nosed" to a lot of odours. But the pong of garlic will set me
to looking for a gas leak unless I am sure from whence it emanates. And, of
course putrefying meat ... but, tongue, eggs, etc. Naaaaah.

These are the garlic sausages I brought to the Canadian Caper picnic (along
with the fresh kielbasa).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlic Sausage
 Categories: Sausage, Pork, Chilies
      Yield: 3 Pounds
 
      2 lb Pork butt
    1/2 lb Pork fat
    1/3 lb Ham and ham fat
     10 cl Garlic; peeled
      1 ts White pepper
      2 tb Sage
    1/2 ts Cayenne
      2 ts Black pepper
      2 ts Quatre epices *
      2 tb Salt
 
  * 1 part nutmeg, 1 part ginger and 7 parts white pepper
  
  Grind the pork butt, pork fat, ham and garlic on the large
  grind plate of a meat grinder.
  
  Place ground meat in a bowl, add spices and mix thoroughly.
  
  You can sauté a small 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 your friendly local butcher).
  
  You can saute 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.
  
  From: The Book of Garlic
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... I cook with wine, sometimes I even add it to the food. -- W. C. Fields
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)