Text 16183, 90 rader
Skriven 2014-08-24 15:44:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Smells was:Lack
=======================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Actually none of the breweries I have been in (Coors, Sam Adams,
 DD> Budwater, Fleck's Grain Belt, my kitchen) had any foul odours. Tap
 DD> rooms/saloons/etc often smell of spilt beer, booze and wine as well as

 RH> I'll take your word for that.

 DD> Distilleries ... well, that's a whole different category. There are
 DD> days when I can smell the pong of ADM's corn alcohol plant, American
 DD> Distillers, etc. anywhere in Peoria ... and for a few miles outside of
 DD> Peoria. And Bardstown, KY has its own special aroma. Fermenting grain
 DD> has its own special smell. But, brewers are at pains to keep it locked
 DD> in whilst distillers are not.

 RH> Distilleries probably smell like Winston-Salem did when we drove thru
 RH> it in 1977. Smelled like a big cigarette that had been burning for a
 RH> long time.

And I'll have to take your word on that. I've not experienced the cigarette
belt in North Carolina during season. But, I have driven through Eastern
Kentucky when tobacco curing was being done. Smelled quite nice, actually -
different, but most definitely not unpleasant.
 
 DD> There is no such thing as TOO MUCH garlic.

 RH> Occaiaionally, yes but not very often. (G)

 NEVER HAPPEN. Not in my 72 years anyway. I have had some dishes that didn't
need any more garlic. But, never too much garlic.

I sometimes make this to recipe and sometimes I go crazy with the stinking
rose. It's one of the sausages I was going to being to the picnic (as I did to
the Canadian Caper picnic in 1999). Unfortunately my teeth got in the way of
that wise and clever plan. BTW - I don't always serve them in or with beer. 
Bv)=

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 -
  (which is only THREE spices - UDD)
  
  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 sautO 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

... An American is someone who looks at a sausage and thinks of buns & mustard.
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