Text 11213, 82 rader
Skriven 2014-03-22 08:25:16 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: a better hot dog
========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> knackwurst

 JW> Smokie

 DD> About the only place I like an emulsified sausage is where the
 DD> recipe calls for it to be "cut into coins" or similar. Otherwise
 DD> ground meat sausages for me.

 JW> I partly agree but once in a while I like bologna just for old times
 JW> sake. And good quality mortadella is a wonderful thing. And so is a
 JW> weisswurst loaded with lemon, nutmeg and parsley. But most of the
 JW> commercial weenies don't have enough smoke or spice in them to be
 JW> interesting.

Bologna triggers my gag reflex - but, that is because I over-dosed on it one
summer when we lived off of bologna as the only meat we had. I've not tried
mortadella - dunno why not.

Wieners eaten by me are usually all-beef and/or Kosher. But, that is a seldom
thing as there are so many other things to tempt my taste buds. The only
exception is a good Coney dog. But, that availability of those dried up when
Hercules Gekas fell off the twig and his Coney Island restaurant was sold to a
succession of people looking to milk the name. It finally wound up with a
Latino couple who do waaaaay better with burritos and tacos than with hot dogs.

The bulk of the emulsified kielbasa around here is sold as "Polish Sausage" or
"Smoked Sausage". Comparing the ingredients lists (in the same (Eckrich) brand)
and doing a blind tasting there seems to be no difference.

Sometimes places will sell emulsified bratwurst. ALDI has a pretty good
"Cheddar Bratwurst" of that stripe. But, the Sav-A-Lot across the street has a
"Jalapeno-Cheddar Bratwurst" that I tried - it didn't taste like bratwurst,
there was no discernible heat nor flavour of chile, and no taste of cheese -
although this runny yellow, somewhat viscous substance escaped the interior of
the tube steak when nuked. Pretty "cheesy" but not from any dairy product.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cajun Red Beans & Rice
 Categories: Cajun, Rice, Beans, Sausage, Herbs
      Yield: 4 Servings
 
      2 c  Red kidney beans; soaked
      2    Bay leaves
  1 1/2 c  Onion; chopped
    1/2 ts Thyme; dried
      3 cl Garlic; minced or pressed
    3/4 c  Fresh parsley; minced
      1 c  Diced bell pepper
      1 ts Salt
      2 tb Red miso paste
      1 lb Smoked Sausage; in coins
      4 c  Freshly cooked brown rice
           Chopped scallions; garnish
 
  Rinse beans & drain well. Cook in 5 cups of water for 50
  minutes or until tender, with the bay leaves.
  
  Add onion, thyme, garlic, parsley, green pepper & salt to
  pot, simmer over medium low heat for 15 to 20 minutes. Add
  miso & simmer for another 5 minutes. Remove bay leaves.
  
  Add smoked sausage coins and simmer until meat is heated
  through. Cover and let stand for 5 minutes.
  
  Serve over hot rice, garnished with scallions.
  
  "Quick & Natural Rice Dishes"
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I like a Blackpool breakfast, me, 20 ciggies & a pot of tea - Lilly Savage
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)