Text 32712, 42 rader
Skriven 2015-11-04 12:58:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: garlic dogs
=======================
-=> Quoting Jim Weller to Nancy Backus on 11-01-15  19:59 <=-

 NB>> These were at least quality dogs... Ball Park, I think, IIRC...
 NB>> I could see where large quantities of garlic could make hot dogs
 NB>> better.  

 JW> I had the pleasure recently of having some really nice knackwurst.
 JW> It was Loblaw's No Name brand, all pork, no veal, quite cheap,
 JW> nicely seasoned and fairly garlicky. The problem with No Name is the
 JW> company puts out tender calls to a number of suppliers periodically
 JW> so the next batch may be made by someone else and not be as
 JW> garlicky. I will of course go back real soon and get at least half a
 JW> dozen packages of the current batch for the freezer.

But of course... :)  Especially as the quality can vary from batch to
batch... That's not so much an issue at Wegmans, since they tend to be
more consistent in their suppliers... and local ones, at that, for
sausage type things...  :)  

 JW> These sausages won't be as pink as the purchased variety because
 JW> they contain no nitrates.  Stuff into 1 1/2-inch casing and you'll
 JW> have knockwurst; in 3/4-inch casing and you'll have wieners. 

So that's the distinction between the two... ;)  Seen both at Wegmans,
both in deli and in meats, and also in the dairy section...  :)

 JW> If you make these as weiners for kids, you might consider omitting
 JW> the garlic and onion. Yes, the taste will be quite different and,
 JW> IMO, inferior, but kids will often turn up their noses at anything
 JW> containing garlic or onions.
 JW> From: Ramone To: rec.food,preserving

Now that definitely depends on the kids...  (G)  And their gustatory
upbringing...  ;)

ttyl        neb

... Nothing is impossible for the man who doesn't have to do it himself.

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