|
She sounds whacky ..... you wouldn't think an Italian would put turkey in a sausage.
I love sausages. When I started to make them the variation and quality of them in the UK started to really take off, so the trouble became pointless. I've just been checking my preferred UK supermarket delivery supplier and I stopped counting at 100 variations. |
My sister in law has often spoken about renting a machine for a weekend and making a few varieties for a bunch of us but that has yet to happen. I have to say that for turkey my friend's grandmother made a damned tasty sausage.
Originally Posted by uk1
(Post 19565289)
She sounds whacky ..... you wouldn't think an Italian would put turkey in a sausage.
I love sausages. When I started to make them the variation and quality of them in the UK started to really take off, so the trouble became pointless. I've just been checking my preferred UK supermarket delivery supplier and I stopped counting at 100 variations. |
Shouldn't really justify a rental. Basically it's a cheapish hand mincing machine with a spigot for the casings. Great and absorbing.
|
|
But is it a Spong?
|
Of course ...... :D
|
All I can say is that I'm on a diet and you guys/gals are f*ing killing me.
|
New York, NY-Home
Mean:Drunken eating 10 chicken nuggets with bbq sauce from the corner deli and a smart water. Why am I cheating on my diet with this crap? Hiccup ;) |
Location: UK-Hampshire-home
Meal: Lunch Laverstoke Park burgers in wholemeal buns with fried onions and dijon mustard with fries and heinz ketchup. Admiral ale followed by yet another bottle of Rioja. The last bit of the sachertorte I made a few days ago and a splodge of double whipped cream. I wish the torte was easier to make ... as I can't imagine next week without it and know that by Tuesday a twitch will develop that starts another day of messy baking .....:)
Originally Posted by Yoshi212
(Post 19573707)
Hiccup ;)
|
|
Location: LAS
Meal: Any 1. Discovered roasted whole garlic cloves at an all-you-can-eat buffet. 2. Made it at home by slicing off top of garlic clove, brushing with olive oil, salt & pepper, cover with tin foil, roast @ 450F for 30 min. 3. As above but skip tin foil & microwave for 90 sec. |
Coq au vin in Amboise France ... and loving it !!:D
|
Originally Posted by mbstone
(Post 19578372)
Location: LAS
Meal: Any 1. Discovered roasted whole garlic cloves at an all-you-can-eat buffet. 2. Made it at home by slicing off top of garlic clove, brushing with olive oil, salt & pepper, cover with tin foil, roast @ 450F for 30 min. 3. As above but skip tin foil & microwave for 90 sec. |
Originally Posted by BuildingMyBento
(Post 19535023)
[...] as well as a peanut butter'd apple.
Back to topic. Location: PDX, USA - home Meal: Breaky/Lunch Tillamook Medium Cheddar grilled cheese cheese on day old Grand Central Como bread. I make a sort of .......ized pannini using a well-seasoned cast iron griddle and bacon press to speed up the melting process without overcharring the bread. Evening repast: Karnabeet -- crispy sauteed cauliflower w/tahini sauce; dried pineapple and leftover Halloween candy for dessert. |
Location: UK-Hampshire-home
Meal: Breakfast Home grown/baked baguette with Tiptree strawberry jam and double expresso!! It may look rustic but I've never perfected using a lame to cut the top before baking. It still tastes the same though ....... http://i1066.photobucket.com/albums/...ps525e7bfc.jpg |
| All times are GMT -6. The time now is 7:03 pm. |
This site is owned, operated, and maintained by MH Sub I, LLC dba Internet Brands. Copyright © 2026 MH Sub I, LLC dba Internet Brands. All rights reserved. Designated trademarks are the property of their respective owners.