"tbs48" > wrote in message
oups.com...
> On Aug 18, 12:04 am, "Gunner" > wrote:
>> "Wayne Lundberg" > wrote in message
>
>> That was similiar to Tex/NM Oil field country as I was
>> growing up, bit different around South Central Texas near the German
>> communities,but sausage was Jimmy Dean breakfast ( nothing but ground
>> pork
>> and a name brand), Polish or smoked links and Hot Links. Not much
>> difference
>> in the smoked and Polish except the amount and size of fat/gristle
>
> Our band once had a videotaping session in the early 80s in Granger,
> Texas. This is a Czech
> community about 1/3 of the way from Austin to Waco. We were hungry and
> found there were
> three family meat markets in the burg, all of which did a couple of
> types of Czech sausage. We
> fired up the grill behind the studio and cooked a sample (about a
> pound or so) of each type..
> all of which were excellent.
>
>> and the hotlinks were just a big hot dog with cayenne and more gristle.
>> Course you had Texas Round Steak(Bologna) and " vi-einers". Still
>> remember
>> those fried bologna sandwiches quite well.
>>
> Here in Richmond, VA, the "baloneyburger" is a menu item. They use
> about a 1/2" slice..
>>
>>
>> > Mostly the people who buy sausage and the like are European. The
>> > Italians
>> > heavy into their sausages... Jewish into their Kosher stuff which was
>> > one
>> > of Gigante's major hits - setting up a major deli in Polanco's major
>> > store
>> > catering to the very populous Jewish community in the city.
>>
>> and then there is the Lebanese al Pastore rotisserie thing which kinda
>> caught on. Wish these things would be approved here in the US.
>
> They aren't? I've seen the gyros device in Greek places on the East
> Coast in use..
> just last month, too in Philadelphia..
>
> T
Granger huh? I do like the Hill country, seems like you cross over to the
Permain Basin and it is an entire different world from the rest of Texas.
Oil Cowboys.
Emeril did a baked Bologna about 3-4 lbs, that was interesting, scored it
and used a mustard/brown sugar glaze to cook it like a ham, looked pretty
good if you are not a food snob. He was thinking out loud and wondered what
a Mortadella would be like cooked that way. Now that might be interesting
and to take it one step furher I saw a emulisified sausage with a pork loin
cooked in the middle that might be interesting to try that way.
The vertical rotisserie? Some places claim they are not an issue, mostly
back east, some places like here in the PNW they are, I don't recall seeing
any in the SW. The reason I was told is " Health Dept Regulations require
the internal temp of meat must be cooked to 145 F and held there......."
the dripping of the raw juices, blah, blah..... The VRconcept just does
not do that so I think it is a mental thing to Health Depts. When I asked
about gyros I was told those places do a work-around by trimming the meat
off and quick grilling it to kill any bad bugs, True or not? I don't
believe it besides it ruins the whole flavor and uniquiness of the thing.
My thoughts are that places which have old school ethnic neighbors such as
your referenced Greek places do not seem to have a problem with the vertical
rotisserie, but if it is Mexican, it cannot be good. A social pecking order
thing. I would be curious to see what your local Health Dept would say.
send them an email and ask.
Here is a quick explaination I had in research files:
On the original topic: a recent review by Walsh in the Houston Press pointed
out we are not allowed to eat authentic tacos al pastor in Houston because
of Health Department regulations. Authentically, the meat (trompo) put on
the spit should be raw and be cooked on the spit; Health Dept. won't allow
that because of the possibility or undercooked meat being served, so
restaurants have to cook the meat in advance, keep it in the fridge, then
slice it and warm it/crisp it up on the griddle before serving, which
unfortunately often results in tough, overcooked meat.
http://www.chowhound.com/topics/342932
I ask my local HD and was told essentailly the same thing.
Perphical research info:
http://query.nytimes.com/gst/fullpag... 2C0A964948260