Text 14828, 65 rader
Skriven 2014-07-15 07:25:57 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Brats
=============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I only mentioned the emulsified bratwurst because there are some
 DD> stores/suppliers who sell such. Not to me, of course.

 ML> Of course.

 DD> At least, not
 DD> after the first try at the various varieties. They are offered as
 DD> cheese bratwurst, cheese-jalapeno bratwurst, smoked bratwurst, etc. I
 DD> have tried all three of those at one time or another. They're somewhat
 DD> better than turkey/cereal franks .. but, that's damning with faint
 DD> praise.

 ML> Isn't that an infuriating compulsion - give me the chance
 ML> to taste one dubious product, I'll likely turn it down, but
 ML> if it's a comparison of three similar dubious products,
 ML> chances are I'll try all three. Zucchini fritters,
 ML> crunchy frog zucchini fritters, salt and vinegar zucchini
 ML> fritters. Yum.

I can just imagine you eating zucchini anything. Aren't you the person who 
said "The first zucchini I saw I killed it with a hoe"?
 
 ML>  Bv)=  The jalapeno brats manage most successfully to hide any
 DD> hint of heat and/or jalapeno flavour. The smoked brats might as well
 DD> have been Hillshire Farms smoked sausage or smoked Polish sausage. Nice
 DD> enough in their own right - but, not what I want from a bratwurst.

 ML> It is said that Hillshire Farms is soon to fall under a
 ML> corporate takeover by (I think) Tyson. The rumor is that
 ML> the name will go away, but I suspect the rumor is wrong.

Tyson didn't get big by being stoopid.  Bv)=
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gegrillte Bratwurst
 Categories: Sausages, Beer, Sandwiches
      Yield: 6 Servings
 
      6    Bratwurst
      6    Peppercorns
     12 oz Dark beer
      4    Cloves
      1 md Onion; chopped
      6    Hard Rolls
 
  Place bratwursts, beer, onion, peppercorns, and cloves in a
  3-quart saucepan. Simmer for 20 minutes. Drain. Grill
  bratwursts 2 to 5 inches from charcoal about 10 minutes,
  until browned. Sprinkle with water to form a crisp skin.
  
  Serve in hard rolls with Dusseldorf-style mustard.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Cookery is become an art, a noble science; cooks are gentlemen-Robt. 
Burton
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