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Sausages
Mar 15, 2022 8:09:58 GMT
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Post by fonz on Mar 15, 2022 8:09:58 GMT
The answer to the missing Coan/ Skope conundrum.
A sausage poll
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Post by DarknessFish on Mar 15, 2022 9:05:43 GMT
I've long been of the opinion that the humble sausage is in fact the perfect foodstuff. Doesn't waste anything, uses the intestime as a wrapper, and the cheaper variations find a use for all those discarded pig anuses (anusi?) that are mechanically recovered from the boots of the abattoir workers. And you can even pretend that abattoir is in fact a top French chef. Yes, I get all my food directly from Laurent Abattoir, because I'm worth it.
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rayge
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Post by rayge on Mar 15, 2022 9:31:58 GMT
Probably showing my age here, fonz, but what about beef sausages - fairly common in my yoof? And aren't all the others in the list variations of pork, with different presentation and spicing? But anyway, I agree with DF about the beauty of sausages, especially the 'gourmet' ones I got from various small suppliers, and I was really good at cooking them and all. Sice I embraced vegetarianism six years ago, though, I've tried and enjoyed several types of non-meat sausages, and they all have their moments of joy and despair (the challenge is that there is not really enough fat to make them succulent), but ultimately Linda McCartney's are the best of them - certainly the finest creation by anyone bearing that benighted name.
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Post by fonz on Mar 15, 2022 9:48:05 GMT
Probably showing my age here, fonz, but what about beef sausages - fairly common in my yoof? And aren't all the others in the list variations of pork, with different presentation and spicing? But anyway, I agree with DF about the beauty of sausages, especially the 'gourmet' ones I got from various small suppliers, and I was really good at cooking them and all. Sice I embraced vegetarianism six years ago, though, I've tried and enjoyed several types of non-meat sausages, and they all have their moments of joy and despair (the challenge is that there is not really enough fat to make them succulent), but ultimately Linda McCartney's are the best of them - certainly the finest creation by anyone bearing that benighted name. You're not wrong about 'beef' (aka hoof, lips, ani et al plus beef meat) sausages. I can't seem to edit the poll though. Linda's sausages were the first vegetarian branded food I had, going back probably 30 years when I was vegetarian. They were pretty good, and I'd still have them now. Quorn sausages were better at replicating some of the texture of animal tissue, but they came later. In truth, I've been back on the flesh for the last five years. Just waiting for my boy to express a desire to go meatless.
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Post by Reactionary Rage on Mar 15, 2022 10:35:12 GMT
I went with Cumberland but I'll eat any old sausage. Even the cheap Richmond ones are good for butty's and the Tesco finest stuff is perfectly good too.
I don't eat much red meat these days but a sausage is always a real treat and I love bangers and mash or a sausage casserole, especially during the winter. They are one of those foodstuffs that are kinda hard to fuck up because the fat content makes them quite forgiving to cook. I like to get a decent browning on the skins though and that's very important for flavour and texture.
I feel a MAN should have sausages once a week at least. Same with a roast dinner you know? You should eat something like that once a week, every week. Real food of the Gods stuff....satisfying as hell, earthy, elemental.
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Deleted
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Post by Deleted on Mar 15, 2022 10:40:43 GMT
I went with Cumberland but I'll eat any old sausage. Even the cheap Richmond ones are good for butty's and the Tesco finest stuff is perfectly good too. I don't eat much red meat these days but a sausage is always a real treat and I love bangers and mash or a sausage casserole, especially during the winter. They are one of those foodstuffs that are kinda hard to fuck up because the fat content makes them quite forgiving to cook. I like to get a decent browning on the skins though and that's very important for flavour and texture. I feel a MAN should have sausages once a week at least. Same with a roast dinner you know? You should eat something like that once a week, every week. Real food of the Gods stuff....satisfying as hell, earthy, elemental. You know the cumberland sausage comes from Whitehaven originally. The Cumberland sausage and John Coan: They should make Whitehaven a world heritage site for it's contribution to global history!
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Post by Deleted on Mar 15, 2022 10:42:46 GMT
Big fan of sausages and still a relatively cheap meal. Never understand why people buy things like Walls when they could just spend a pound more and get some really nice sausages.
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Post by Reactionary Rage on Mar 15, 2022 10:57:11 GMT
People grow up with school dinner sausages. The kind of cheap stuff you get in the premier inn for breakfast.
I've got a cumberland sausage in the fridge I'm going to use for a frittata for tea tonight. Living the dream.
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Post by sloopjohnc on Mar 15, 2022 13:24:57 GMT
I see you can only pick one so I picked salami. I love sausage and probably shouldn't these days.
When I was a kid, I loved hot dogs. Still do, but not as much. I used to have cut up hot dogs for lunch as a little kid and had my mom make hot dog sandwiches for my school lunch. Once, during a swim lesson after lunch when I was five or six, I swallowed too much water and threw up my hot dog slices in the pool. I remember the lifeguard having to fish them all out with a net.
But I love bratwurst, pork and chorizo, except chorizo is a little dicey since it's pretty oily and you can't really eat it by itself.
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rayge
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Post by rayge on Mar 15, 2022 13:26:54 GMT
Probably showing my age here, fonz, but what about beef sausages - fairly common in my yoof? And aren't all the others in the list variations of pork, with different presentation and spicing? But anyway, I agree with DF about the beauty of sausages, especially the 'gourmet' ones I got from various small suppliers, and I was really good at cooking them and all. Since I embraced vegetarianism six years ago, though, I've tried and enjoyed several types of non-meat sausages, and they all have their moments of joy and despair (the challenge is that there is not really enough fat to make them succulent), but ultimately Linda McCartney's are the best of them - certainly the finest creation by anyone bearing that benighted name. You're not wrong about 'beef' (aka hoof, lips, ani et al plus beef meat) sausages. I can't seem to edit the poll though. Linda's sausages were the first vegetarian branded food I had, going back probably 30 years when I was vegetarian. They were pretty good, and I'd still have them now. Quorn sausages were better at replicating some of the texture of animal tissue, but they came later. In truth, I've been back on the flesh for the last five years. Just waiting for my boy to express a desire to go meatless. If you do go meatless again, you might try Richmonds vegetarian sausage. The texture is as good as Quorn, but unlike the latter, they get the spicing and flavouring right - or, at least, the same as in their pork sausages.
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Post by souphound on Mar 15, 2022 14:00:23 GMT
Eons ago I worked for a large meat packing company (I had an office job but had to go inside the plant once in a while). One of the things they made was wieners. I saw those being made. That sight absolutely turned me off of for good. I won't get into details but it's just not a pleasant sight. I still shiver when I think about it.
I also helped out our head accountant and saw purchase lists for ingredients used in the process. Why would we buy 17 tons of flour I asked? Weiners. And that was just one of the recognizable items.
That being said I will have the odd pork or pork and beef sausage with breakfast but that's really very seldom. The ones I buy at least look like they have a little bit of meat in them. I'd rather not think about what part of the beast that comes from, but hey, live and let live.
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Post by sloopjohnc on Mar 15, 2022 16:48:16 GMT
Eons ago I worked for a large meat packing company (I had an office job but had to go inside the plant once in a while). One of the things they made was wieners. I saw those being made. That sight absolutely turned me off of for good. I won't get into details but it's just not a pleasant sight. I still shiver when I think about it. I also helped out our head accountant and saw purchase lists for ingredients used in the process. Why would we buy 17 tons of flour I asked? Weiners. And that was just one of the recognizable items. That being said I will have the odd pork or pork and beef sausage with breakfast but that's really very seldom. The ones I buy at least look like they have a little bit of meat in them. I'd rather not think about what part of the beast that comes from, but hey, live and let live. I've told this one before, but my ex-father-in-law was a chemist at Los Alamos Nuclear labs. Before that, he was a chemist at Oscar Mayer, the meat processing company, famous for their hot dogs. I used to joke that being a chemist for Oscar Mayer was good prep for preserving plutonium because their half lives were pretty similar. He didn't laugh.
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Post by fonz on Mar 15, 2022 17:54:43 GMT
It's like the Batmobile
Probably handles well, good on corners
Impressive
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Sneelock
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Better than Washington...
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Sausages
Mar 18, 2022 23:31:30 GMT
via mobile
Post by Sneelock on Mar 18, 2022 23:31:30 GMT
i believe it was Barbara Woodhouse who said "there are no bad sausages"
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Post by DayoRemix on Mar 20, 2022 20:52:12 GMT
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