Fixin' to finish making about another 30 lbs. of turkey/pork sausage
here today. I need to weigh the meat to determine the spices etc. to add
yet before stuffing the casings. The plan is Italian.

Called the Sausage Miester at a store in Austin that has a sausage that
is the absolute gods.... It's a proprietary recipe just as I'd heard. He
would not give it out. <G>

In the mean time, we discussed different sausage recipes and he did give
me an excellent sounding recipe for a basic Italian sausage he made that
I'd said I liked... Oddly enough, it uses granulated garlic instead of
fresh but it does make sense! It was a 25 lb. recipe so I'll have to do
some calculating and I will cut back on the salt.

I'm going to make a 4 oz. patty of it to start and fry it to check the
taste first and adjust it from there.

While we were discussing sausage recipes, he asked me if I was married
when I mentioned using the fresh herbs from the herb garden........

I was flattered and amused!

Men seem to appreciate a girl that has a good handle on cooking...

Is it really that rare?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On 2007-01-06, Omelet > wrote:

> Is it really that rare?

Any woman who knows her way around a suasage is always in demand.

nb

notbob wrote:
> On 2007-01-06, Omelet > wrote:
>
>> Is it really that rare?
>
> Any woman who knows her way around a suasage is always in demand.
>

ROFL. Gotta admit Om left herself wide open for that remark <veg>
--
Cheers
Chatty Cathy

On Sat, 06 Jan 2007 22:04:17 +0200, Chatty Cathy
> wrote:

>notbob wrote:
>> On 2007-01-06, Omelet > wrote:
>>
>>> Is it really that rare?
>>
>> Any woman who knows her way around a suasage is always in demand.
>>
>
>ROFL. Gotta admit Om left herself wide open for that remark <veg>

If she is leaving her self open, I hope she puts a casing on that
sausage. ;-)

In article >,
says...
>
> While we were discussing sausage recipes, he asked me if I was married
> when I mentioned using the fresh herbs from the herb garden........
>
> I was flattered and amused!
>
> Men seem to appreciate a girl that has a good handle on cooking...
>
> Is it really that rare?
>
>
And Good Businessmen appreciate that it never hurts to massage the
customer's ego, and maybe even flirt a bit! Isn't there a saying that
goes, "A stroke in time saves nine" (or something like that)?

But in response to your question, imo it *is* getting to be more and
more rare over the last few decades. More working women, less "real"
cooking at home, fewer families together at mealtime, etc. Even if a
woman's mother imparted some level of cooking information to her, what's
the day-to-day incentive to put it to use and build on it?

Bob

On Sat, 06 Jan 2007 13:39:07 -0600, Omelet >
wrote:

>Fixin' to finish making about another 30 lbs. of turkey/pork sausage
>here today. I need to weigh the meat to determine the spices etc. to add
>yet before stuffing the casings. The plan is Italian.
>
>Called the Sausage Miester at a store in Austin that has a sausage that
>is the absolute gods.... It's a proprietary recipe just as I'd heard. He
>would not give it out. <G>
>
>In the mean time, we discussed different sausage recipes and he did give
>me an excellent sounding recipe for a basic Italian sausage he made that
>I'd said I liked... Oddly enough, it uses granulated garlic instead of
>fresh but it does make sense! It was a 25 lb. recipe so I'll have to do
>some calculating and I will cut back on the salt.
>
>I'm going to make a 4 oz. patty of it to start and fry it to check the
>taste first and adjust it from there.
>
>While we were discussing sausage recipes, he asked me if I was married
>when I mentioned using the fresh herbs from the herb garden........
>
>I was flattered and amused!
>
>Men seem to appreciate a girl that has a good handle on cooking...
>
>Is it really that rare?

Dunno, but mine swears that the fact that I cook well was a major
factor in his decision to ask me to marry him. :P

Regards,
Tracy R.

yetanotherBob wrote:
> In article >,
> says...
>> While we were discussing sausage recipes, he asked me if I was married
>> when I mentioned using the fresh herbs from the herb garden........
>>
>> I was flattered and amused!
>>
>> Men seem to appreciate a girl that has a good handle on cooking...
>>
>> Is it really that rare?
>>
>>
> And Good Businessmen appreciate that it never hurts to massage the
> customer's ego, and maybe even flirt a bit! Isn't there a saying that
> goes, "A stroke in time saves nine" (or something like that)?
>
> But in response to your question, imo it *is* getting to be more and
> more rare over the last few decades. More working women, less "real"
> cooking at home, fewer families together at mealtime, etc. Even if a
> woman's mother imparted some level of cooking information to her, what's
> the day-to-day incentive to put it to use and build on it?
>
> Bob

I'm the only woman of my generation in my family that cooks well. I'm
something of a black sheep I guess...I get sneered at for my ability.

--
The Doctor: And I'm looking for a blonde in a Union Jack. A specific
one, mind you, I didn't just wake up this morning with a craving.

Sue_Doe_Nym wrote:
> On Sat, 06 Jan 2007 13:39:07 -0600, Omelet >
> wrote:
>
>> Fixin' to finish making about another 30 lbs. of turkey/pork sausage
>> here today. I need to weigh the meat to determine the spices etc. to add
>> yet before stuffing the casings. The plan is Italian.
>>
>> Called the Sausage Miester at a store in Austin that has a sausage that
>> is the absolute gods.... It's a proprietary recipe just as I'd heard. He
>> would not give it out. <G>
>>
>> In the mean time, we discussed different sausage recipes and he did give
>> me an excellent sounding recipe for a basic Italian sausage he made that
>> I'd said I liked... Oddly enough, it uses granulated garlic instead of
>> fresh but it does make sense! It was a 25 lb. recipe so I'll have to do
>> some calculating and I will cut back on the salt.
>>
>> I'm going to make a 4 oz. patty of it to start and fry it to check the
>> taste first and adjust it from there.
>>
>> While we were discussing sausage recipes, he asked me if I was married
>> when I mentioned using the fresh herbs from the herb garden........
>>
>> I was flattered and amused!
>>
>> Men seem to appreciate a girl that has a good handle on cooking...
>>
>> Is it really that rare?
>
> Dunno, but mine swears that the fact that I cook well was a major
> factor in his decision to ask me to marry him. :P
>
> Regards,
> Tracy R.

Mine too...LOL...He tells me at least once a week that he's so very
happy that I'm a good cook.

--
The Doctor: And I'm looking for a blonde in a Union Jack. A specific
one, mind you, I didn't just wake up this morning with a craving.

Pan Ohco wrote:
> On Sat, 06 Jan 2007 22:04:17 +0200, Chatty Cathy
> > wrote:
>
>> notbob wrote:
>>> On 2007-01-06, Omelet > wrote:
>>>
>>>> Is it really that rare?
>>>
>>> Any woman who knows her way around a suasage is always in demand.
>>>
>>>
>>
>> ROFL. Gotta admit Om left herself wide open for that remark <veg>
>
> If she is leaving her self open, I hope she puts a casing on that
> sausage. ;-)

ROFL!!!! And yet another great zinger!

Ravenlynne wrote:
> yetanotherBob wrote:
>> In article >,
>> says...
>>> While we were discussing sausage recipes, he asked me if I was
>>> married when I mentioned using the fresh herbs from the herb
>>> garden........
>>>
>>> I was flattered and amused!
>>>
>>> Men seem to appreciate a girl that has a good handle on cooking...
>>>
>>> Is it really that rare?
>>>
>>>
>> But in response to your question, imo it *is* getting to be more and
>> more rare over the last few decades. More working women, less "real"
>> cooking at home, fewer families together at mealtime, etc. Even if a
>> woman's mother imparted some level of cooking information to her,
>> what's the day-to-day incentive to put it to use and build on it?
>>
>> Bob
>
> I'm the only woman of my generation in my family that cooks well. I'm
> something of a black sheep I guess...I get sneered at for my ability.

My mom didn't work but she disliked cooking to the extreme. If it was
available in a prepackaged mix or a freezer container or a can, she was
thrilled. She sometimes asks me where I got my "cooking gene". I enjoy it,
but I also enjoy "real" food

Omelet wrote:
> Fixin' to finish making about another 30 lbs. of turkey/pork sausage
> here today. I need to weigh the meat to determine the spices etc. to add
> yet before stuffing the casings. The plan is Italian.
>
> Called the Sausage Miester at a store in Austin that has a sausage that
> is the absolute gods.... It's a proprietary recipe just as I'd heard. He
> would not give it out. <G>
>
> In the mean time, we discussed different sausage recipes and he did give
> me an excellent sounding recipe for a basic Italian sausage he made that
> I'd said I liked... Oddly enough, it uses granulated garlic instead of
> fresh but it does make sense!

Sausage typically contains dehy garlic... fresh garlic contains
botulism... using fresh in sausage is tantamount to steeping fresh
garlic in oil.

"Sheldon" > wrote in news:1168127877.556267.14220
@q40g2000cwq.googlegroups.com:

>
> Omelet wrote:
>> Fixin' to finish making about another 30 lbs. of turkey/pork sausage
>> here today. I need to weigh the meat to determine the spices etc. to
add
>> yet before stuffing the casings. The plan is Italian.
>>
>> Called the Sausage Miester at a store in Austin that has a sausage
that
>> is the absolute gods.... It's a proprietary recipe just as I'd heard.
He
>> would not give it out. <G>
>>
>> In the mean time, we discussed different sausage recipes and he did
give
>> me an excellent sounding recipe for a basic Italian sausage he made
that
>> I'd said I liked... Oddly enough, it uses granulated garlic instead
of
>> fresh but it does make sense!
>
> Sausage typically contains dehy garlic... fresh garlic contains
> botulism... using fresh in sausage is tantamount to steeping fresh
> garlic in oil.
>
>


Fresh gralic in oil......... I've been doing that for many years and
have never had a problem.



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

> Is it really that rare?


Well if my experience is any indication, yes. I have known exactly 2 women
who really enjoy cooking and want to make it a social event as well as the
meal itself. Truthfully, I can recite a long list of women who could not
cook if their life depended on it. And not only that, but they simply don't
like food, either. It's just not something to get excited about for them.
They'd have been just as happy with a yogurt and some fruit as they would be
if you cooked them a 5 star meal. I took one of them to a fabulous Indian
restaurant once. A complete waste of time and money let me tell you. The
food was world-class and yet she poked and picked at it like a spoiled
little kid who just wanted a hunk of string cheese or a corn dog. Never
again - food is important and appreciation of food I think says a lot about
how a person sees life and its pleasures.

Now over the years I have known and cooked with a great many men. The son
of a good friend of mine is a wonderful cook and we prepare holiday meals
together that are truly exceptional. His sister is one of the rare examples
of women cooks that I know. She has a remarkable way with hors d'oeuvres,
which she invents on the fly, and can bake like a pro. She made a pumpkin
pie once that was simply indescribable and she had never made one before.

Looking back on it, everyone I have ever really gotten along with and
enjoyed a lasting relationship has always been a good cook or really
appreciates somebody who is.

Paul

"Paul M. Cook" wrote:
>
> Never again - food is important and appreciation of food I think says a lot about
> how a person sees life and its pleasures.

Exactly.

Pete C.

Pete C. wrote:
> "Paul M. Cook" wrote:
>> Never again - food is important and appreciation of food I think says a lot about
>> how a person sees life and its pleasures.
>
> Exactly.
>
> Pete C.
What's that song= "If you wanna be happy for the rest of your
life..never take a pretty woman for your wife...<missing lyrics> get an
ugly girl to marry you..."

Goomba <--cleans up nice AND cooks/enjoys food

>
> While we were discussing sausage recipes, he asked me if I was married
> when I mentioned using the fresh herbs from the herb garden........
>
> I was flattered and amused!
>
> Men seem to appreciate a girl that has a good handle on cooking...
>
> Is it really that rare?
> --
> Peace, Om
>

Om,

Several years ago, I was dating a lady and I was doing the cooking at
my house. To go with dinner that night, I went outside to harvest fresh
herbs from the garden. When I came in, she asked me what they were. I
said they're herbs, or for the recipe, or something. She insisted that
they were just leaves, they can't be something to put in the food.
This went back and forth a few times, and I explained that people are
lucky when they find fresh herbs in the store and they're quite
expensive. But she really didn't understand that it is quite possible
to grow your own foods. She was under the impression that all food
must come from the market or restaurant.

For a completely different reason, one of the best things I did in my
life was parting company with her. And I still grow my own herbs. At
least the deer don't eat them.

So yes, it is becoming more and more rare to find man or woman who
cooks.

Ken

In article >,
Ravenlynne > wrote:


> Mine too...LOL...He tells me at least once a week that he's so very
> happy that I'm a good cook.

And you make beautiful children, although I guess that's half his genes
also.

:-)

In article >,
Ravenlynne > wrote:


> I'm the only woman of my generation in my family that cooks well. I'm
> something of a black sheep I guess...I get sneered at for my ability.

My mother was a good cook, but she couldn't follow the directions on
packages. It was a standing joke in our family. She died over thirty
years ago, but I didn't figure out until a year ago that the reason she
couldn't follow directions was because they were written in English, and
she didn't know that language.

On Sat, 06 Jan 2007 21:07:13 -0500, Goomba38 >
wrote:

>Pete C. wrote:
>> "Paul M. Cook" wrote:
>>> Never again - food is important and appreciation of food I think says a lot about
>>> how a person sees life and its pleasures.
>>
>> Exactly.
>>
>> Pete C.
>What's that song= "If you wanna be happy for the rest of your
>life..never take a pretty woman for your wife...<missing lyrics> get an
>ugly girl to marry you..."
>
>Goomba <--cleans up nice AND cooks/enjoys food

missing lyrics = so from my personal point of view

Koko
A Yuman being on the net
(posting from San Diego)

"Ken" > wrote

> Several years ago, I was dating a lady and I was doing the cooking at
> my house. To go with dinner that night, I went outside to harvest fresh
> herbs from the garden. When I came in, she asked me what they were. I
> said they're herbs, or for the recipe, or something. She insisted that
> they were just leaves, they can't be something to put in the food.

Well, there are stupid people everywhere, I guess someone's got to
date them.

> This went back and forth a few times, and I explained that people are
> lucky when they find fresh herbs in the store and they're quite
> expensive. But she really didn't understand that it is quite possible
> to grow your own foods. She was under the impression that all food
> must come from the market or restaurant.

See? Stupid.

> For a completely different reason, one of the best things I did in my
> life was parting company with her. And I still grow my own herbs. At
> least the deer don't eat them.
>
> So yes, it is becoming more and more rare to find man or woman who
> cooks.

I wouldn't use her as a guideline for whether people cook or not. Seems
like a lot of people are taking an interest in cooking, in my experience.

nancy

"Ravenlynne" > wrote in message
...
> Sue_Doe_Nym wrote:
>> On Sat, 06 Jan 2007 13:39:07 -0600, Omelet >
>> wrote:
>>
>>>
>>> Men seem to appreciate a girl that has a good handle on cooking...
>>>
>>> Is it really that rare?
>>
>> Dunno, but mine swears that the fact that I cook well was a major
>> factor in his decision to ask me to marry him. :P Regards,
>> Tracy R.
>
> Mine too...LOL...He tells me at least once a week that he's so very happy
> that I'm a good cook.

My DH actually complains about how good my cooking is and says he'd be a
whole lot skinnier if I didn't cook so well.

I don't know how rare it is to find a woman who cooks well. I know lots of
women who do (including every woman in my family).

Mary

On 2007-01-07, Goomba38 > wrote:

> What's that song= "If you wanna be happy for the rest of your
> life..

A classic! Jimmy Soul about '61:

http://tinyurl.com/y4yxht

nb

In article >,
notbob > wrote:

> On 2007-01-06, Omelet > wrote:
>
> > Is it really that rare?
>
> Any woman who knows her way around a suasage is always in demand.
>
> nb

<lol>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Chatty Cathy > wrote:

> notbob wrote:
> > On 2007-01-06, Omelet > wrote:
> >
> >> Is it really that rare?
> >
> > Any woman who knows her way around a suasage is always in demand.
> >
>
> ROFL. Gotta admit Om left herself wide open for that remark <veg>

I'm ok with it... ;-D
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
yetanotherBob > wrote:

> In article >,
> says...
> >
> > While we were discussing sausage recipes, he asked me if I was married
> > when I mentioned using the fresh herbs from the herb garden........
> >
> > I was flattered and amused!
> >
> > Men seem to appreciate a girl that has a good handle on cooking...
> >
> > Is it really that rare?
> >
> >
> And Good Businessmen appreciate that it never hurts to massage the
> customer's ego, and maybe even flirt a bit! Isn't there a saying that
> goes, "A stroke in time saves nine" (or something like that)?
>
> But in response to your question, imo it *is* getting to be more and
> more rare over the last few decades. More working women, less "real"
> cooking at home, fewer families together at mealtime, etc. Even if a
> woman's mother imparted some level of cooking information to her, what's
> the day-to-day incentive to put it to use and build on it?
>
> Bob

We have been enjoying meals a lot more, I must admit, and I find
cooking to be so much fun!

There are a couple of female co-workers too that I've enjoyed discussing
recipes with, and a couple of the guys. There are two other women that
don't have a clu'.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Sue_Doe_Nym > wrote:

> >Men seem to appreciate a girl that has a good handle on cooking...
> >
> >Is it really that rare?
>
> Dunno, but mine swears that the fact that I cook well was a major
> factor in his decision to ask me to marry him. :P
>
> Regards,
> Tracy R.

I've been flirted with based on that too. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Ravenlynne > wrote:

> > But in response to your question, imo it *is* getting to be more and
> > more rare over the last few decades. More working women, less "real"
> > cooking at home, fewer families together at mealtime, etc. Even if a
> > woman's mother imparted some level of cooking information to her, what's
> > the day-to-day incentive to put it to use and build on it?
> >
> > Bob
>
> I'm the only woman of my generation in my family that cooks well. I'm
> something of a black sheep I guess...I get sneered at for my ability.

That sucks!

I'll bet they are just jealous...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com>,
"Sheldon" > wrote:

> Omelet wrote:
> > Fixin' to finish making about another 30 lbs. of turkey/pork sausage
> > here today. I need to weigh the meat to determine the spices etc. to add
> > yet before stuffing the casings. The plan is Italian.
> >
> > Called the Sausage Miester at a store in Austin that has a sausage that
> > is the absolute gods.... It's a proprietary recipe just as I'd heard. He
> > would not give it out. <G>
> >
> > In the mean time, we discussed different sausage recipes and he did give
> > me an excellent sounding recipe for a basic Italian sausage he made that
> > I'd said I liked... Oddly enough, it uses granulated garlic instead of
> > fresh but it does make sense!
>
> Sausage typically contains dehy garlic... fresh garlic contains
> botulism... using fresh in sausage is tantamount to steeping fresh
> garlic in oil.

I did not even think of that! Wow.
I've used powdered garlic both times now.

His reasoning was that you get better flavor distribution with powder as
opposed to fresh.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article <ynXnh.1080$AM4.636@trnddc07>,
"Paul M. Cook" > wrote:

> > Is it really that rare?
>
>
> Well if my experience is any indication, yes. I have known exactly 2 women
> who really enjoy cooking and want to make it a social event as well as the
> meal itself. Truthfully, I can recite a long list of women who could not
> cook if their life depended on it. And not only that, but they simply don't
> like food, either. It's just not something to get excited about for them.
> They'd have been just as happy with a yogurt and some fruit as they would be
> if you cooked them a 5 star meal. I took one of them to a fabulous Indian
> restaurant once. A complete waste of time and money let me tell you. The
> food was world-class and yet she poked and picked at it like a spoiled
> little kid who just wanted a hunk of string cheese or a corn dog. Never
> again - food is important and appreciation of food I think says a lot about
> how a person sees life and its pleasures.

I find it sadly fascinating that so many eat a very limited number of
foods. I'm very adventurous and always looking for new taste sensations,
hence my purchase of fennel yesterday. I'll cook it today and I've never
tried it. If both me and dad like it, it'll be added to my growing
arsenal of fresh green foods. :-)

>
> Now over the years I have known and cooked with a great many men. The son
> of a good friend of mine is a wonderful cook and we prepare holiday meals
> together that are truly exceptional. His sister is one of the rare examples
> of women cooks that I know. She has a remarkable way with hors d'oeuvres,
> which she invents on the fly, and can bake like a pro. She made a pumpkin
> pie once that was simply indescribable and she had never made one before.

I believe most famous chef's are men which I find to be ironic. Cooking,
traditionally, is supposed to be the woman's job?
I'm just glad that my mom was a good cook and started us kids early.

>
> Looking back on it, everyone I have ever really gotten along with and
> enjoyed a lasting relationship has always been a good cook or really
> appreciates somebody who is.
>
> Paul

It's a good conversation subject if nothing else. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com>,
"Ken" > wrote:

> >
> > While we were discussing sausage recipes, he asked me if I was married
> > when I mentioned using the fresh herbs from the herb garden........
> >
> > I was flattered and amused!
> >
> > Men seem to appreciate a girl that has a good handle on cooking...
> >
> > Is it really that rare?
> > --
> > Peace, Om
> >
>
> Om,
>
> Several years ago, I was dating a lady and I was doing the cooking at
> my house. To go with dinner that night, I went outside to harvest fresh
> herbs from the garden. When I came in, she asked me what they were. I
> said they're herbs, or for the recipe, or something. She insisted that
> they were just leaves, they can't be something to put in the food.
> This went back and forth a few times, and I explained that people are
> lucky when they find fresh herbs in the store and they're quite
> expensive. But she really didn't understand that it is quite possible
> to grow your own foods. She was under the impression that all food
> must come from the market or restaurant.

That's scary, but that's not the first time I've heard this!
I'm beginning to think it should be a class in grade school!

>
> For a completely different reason, one of the best things I did in my
> life was parting company with her. And I still grow my own herbs. At
> least the deer don't eat them.

I have an herb garden in my front driveway on the West side of the
house. Deer graze across the street and they never touch them either.

>
> So yes, it is becoming more and more rare to find man or woman who
> cooks.
>
> Ken

Sad.......

So are we the elite or what?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Nancy Young wrote:

>
> I wouldn't use her as a guideline for whether people cook or not. Seems
> like a lot of people are taking an interest in cooking, in my experience.
>
> nancy
>

Sometimes it happens when they taste real food. My friends moved to another
town last year and the next door neighbor gave them some home made food
on a
few occasions. The last time I stopped by she was making homemade
pierogies
that her neighbor taught her how to make.

"George" > wrote

> Nancy Young wrote:

>> I wouldn't use her as a guideline for whether people cook or not. Seems
>> like a lot of people are taking an interest in cooking, in my experience.

> Sometimes it happens when they taste real food. My friends moved to
> another
> town last year and the next door neighbor gave them some home made food on
> a
> few occasions. The last time I stopped by she was making homemade
> pierogies
> that her neighbor taught her how to make.

How fun for her. My motivation for learning to cook is when I
was introduced to different foods I had from growing up and, if I
wanted to have them again, I would have to learn to make them
myself. So I could see her wanting to know how to make the food
her neighbors gave her. Whatever sparks the interest. I don't
think things have changed in that regard as much as people think.

nancy

On 2007-01-07, Omelet > wrote:
> "Sheldon" > wrote:

>> Sausage typically contains dehy garlic... fresh garlic contains
>> botulism... using fresh in sausage is tantamount to steeping fresh
>> garlic in oil.
>
> I did not even think of that! Wow.
> I've used powdered garlic both times now.

It sounds good, but is not necessarily true. When we used to put up
600-700lbs of sausage each year, we used fresh pureed garlic, not
dehydrated garlic. Perhaps it is true of sausage that is not
preserved, but fresh garlic worked just fine in the cold smoked
sausage we made.

nb

In article >,
notbob > wrote:

> On 2007-01-07, Omelet > wrote:
> > "Sheldon" > wrote:
>
> >> Sausage typically contains dehy garlic... fresh garlic contains
> >> botulism... using fresh in sausage is tantamount to steeping fresh
> >> garlic in oil.
> >
> > I did not even think of that! Wow.
> > I've used powdered garlic both times now.
>
> It sounds good, but is not necessarily true. When we used to put up
> 600-700lbs of sausage each year, we used fresh pureed garlic, not
> dehydrated garlic. Perhaps it is true of sausage that is not
> preserved, but fresh garlic worked just fine in the cold smoked
> sausage we made.
>
> nb

I guess if it's going to be frozen (like I do), it would not matter
much, and I'd use pressed garlic, not minced. The press I have really
makes a nice mush that should mix well. I'll admit tho', I'd be tempted
to use roasted garlic rather than fresh as it's milder.

Now for a major question...

I'd like to make smoked sausage, I've no clu' how to do it!
I have a Horizontal smoker. (A New Braunfels smoker like this one):

http://bbq.about.com/od/smokerreview...apr072405a.htm

I know I'd just be building the fire in the fire box, not the main grill
area, but I know Jack squat about smoking. This smoker does not have any
kind of a temp. gauge.

Any hints would be appreciated. :-)

Both dad and I really really really like sausage which is why I invested
in this grinder. It'll be nice to be able to make custom sausage for
1/3rd the price of commercial sausage and have it be better.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:

> I guess if it's going to be frozen (like I do), it would not matter
> much, and I'd use pressed garlic, not minced. The press I have really
> makes a nice mush that should mix well. I'll admit tho', I'd be tempted
> to use roasted garlic rather than fresh as it's milder.
>
> Now for a major question...
>
> I'd like to make smoked sausage, I've no clu' how to do it!
> I have a Horizontal smoker. (A New Braunfels smoker like this one):
>
> http://bbq.about.com/od/smokerreview...apr072405a.htm
>
> I know I'd just be building the fire in the fire box, not the main grill
> area, but I know Jack squat about smoking. This smoker does not have any
> kind of a temp. gauge.
>
> Any hints would be appreciated. :-)
>
> Both dad and I really really really like sausage which is why I invested
> in this grinder. It'll be nice to be able to make custom sausage for
> 1/3rd the price of commercial sausage and have it be better.

For best results you'll really want to use a thermometer. Any
probe type will do. Polder, Taylor, etc.

Air dry and bring them above refrigerator temp before putting
them on the pit.

You want the pit temp down around 170-180 F. Any higher and
the fat will melt and run out leaving you with crumbly, dry
sausage. The surface of the sausage should be dry when it goes
in and dry when it comes out.

Cook to about 155 F internal temperature.

--
Reg

Omelet wrote

> I was flattered and amused!
> Men seem to appreciate a girl that has a good handle on cooking...
> Is it really that rare?

Yes, it is. Sadly, about only one on 6 or 7 girls can cook, here
around nowadays.
--
Vilco
Think pink, drink rose'

On 2007-01-07, Omelet > wrote:
>
> I'd like to make smoked sausage, I've no clu' how to do it!
> I have a Horizontal smoker. (A New Braunfels smoker like this one):

> I know I'd just be building the fire in the fire box, not the main grill
> area, but I know Jack squat about smoking. This smoker does not have any
> kind of a temp. gauge.

Basically, there's two kinds of smoking. Hot smoking and cold
smoking. We did cold smoking which took at least a week of smoking in
the ambient temps of CA in Jan, about 35-55 deg F. A friend of my
daughter does hot smoking over about a 12 hour period at around
180-195 def F. Surprisingly, both types of sausage come out quite
similar in both texture and flavor. I should add they were of like
recipes.

I can't speak with any authority on hot smoking. But, I'm sure you'll
find plenty of help and info over at alt.food.barbecue. I know
there's tons of info on the web.

nb

In article >,
"Vilco" > wrote:

> Omelet wrote
>
> > I was flattered and amused!
> > Men seem to appreciate a girl that has a good handle on cooking...
> > Is it really that rare?
>
> Yes, it is. Sadly, about only one on 6 or 7 girls can cook, here
> around nowadays.

Sad indeed...

Traditionally, cooking is the wimmins job!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Reg > wrote:

> > Now for a major question...
> >
> > I'd like to make smoked sausage, I've no clu' how to do it!
> > I have a Horizontal smoker. (A New Braunfels smoker like this one):
> >
> > http://bbq.about.com/od/smokerreview...apr072405a.htm
> >
> > I know I'd just be building the fire in the fire box, not the main grill
> > area, but I know Jack squat about smoking. This smoker does not have any
> > kind of a temp. gauge.
> >
> > Any hints would be appreciated. :-)
> >
> > Both dad and I really really really like sausage which is why I invested
> > in this grinder. It'll be nice to be able to make custom sausage for
> > 1/3rd the price of commercial sausage and have it be better.
>
> For best results you'll really want to use a thermometer. Any
> probe type will do. Polder, Taylor, etc.
>
> Air dry and bring them above refrigerator temp before putting
> them on the pit.
>
> You want the pit temp down around 170-180 F. Any higher and
> the fat will melt and run out leaving you with crumbly, dry
> sausage. The surface of the sausage should be dry when it goes
> in and dry when it comes out.
>
> Cook to about 155 F internal temperature.
>

Air dry???

Ok, I need to do some googling before trying this. ;-)

Internal temp, I presume I need to stick that thermometer inside one of
the sausages, but would not there be a temperature gradient inside of
the smoker?

You would need two thermometers?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
notbob > wrote:

> On 2007-01-07, Omelet > wrote:
> >
> > I'd like to make smoked sausage, I've no clu' how to do it!
> > I have a Horizontal smoker. (A New Braunfels smoker like this one):
>
> > I know I'd just be building the fire in the fire box, not the main grill
> > area, but I know Jack squat about smoking. This smoker does not have any
> > kind of a temp. gauge.
>
> Basically, there's two kinds of smoking. Hot smoking and cold
> smoking. We did cold smoking which took at least a week of smoking in
> the ambient temps of CA in Jan, about 35-55 deg F. A friend of my
> daughter does hot smoking over about a 12 hour period at around
> 180-195 def F. Surprisingly, both types of sausage come out quite
> similar in both texture and flavor. I should add they were of like
> recipes.
>
> I can't speak with any authority on hot smoking. But, I'm sure you'll
> find plenty of help and info over at alt.food.barbecue. I know
> there's tons of info on the web.
>
> nb

I do need to join that list if I want to try this...... :-)

Thanks.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson