In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article >,
> > "Cheryl" > wrote:
> >
> >> "Omelet" > wrote in message
> >> news > >>> In article >,
> >>> brooklyn1 > wrote:
> >>>
> >>>> I hate frying bacon, craps
> >>>> up my stove.
> >>> That is why I do bacon in the deep fryer. Cooks up in 2 minutes flat and
> >>> does not spatter all over the stove. It's MUCH tidier.
> >> That's why I use burner covers. Easy to wash.
> >
> > I have a glass top stove. No need for burner covers. <g>
> > But I know what you mean. I used to use those too when I had a regular
> > electric stove. They do help.
>
> Hi Om - I also have a glass top stove. But I do have a splatter guard
> for the 12" fry pan when I do things like bacon or steak. The splatter
> guard keeps other areas besides the stove top itself free of "splatter".
>
> Bob

I no longer cook bacon in a pan. Ever. Too messy.
Deep frying it eliminates the mess. And it's faster.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> "Cheryl" > wrote:
>>>
>>>> "Omelet" > wrote in message
>>>> news >>>>> In article >,
>>>>> brooklyn1 > wrote:
>>>>>
>>>>>> I hate frying bacon, craps
>>>>>> up my stove.
>>>>> That is why I do bacon in the deep fryer. Cooks up in 2 minutes flat and
>>>>> does not spatter all over the stove. It's MUCH tidier.
>>>> That's why I use burner covers. Easy to wash.
>>> I have a glass top stove. No need for burner covers. <g>
>>> But I know what you mean. I used to use those too when I had a regular
>>> electric stove. They do help.
>> Hi Om - I also have a glass top stove. But I do have a splatter guard
>> for the 12" fry pan when I do things like bacon or steak. The splatter
>> guard keeps other areas besides the stove top itself free of "splatter".
>>
>> Bob
>
> I no longer cook bacon in a pan. Ever. Too messy.
> Deep frying it eliminates the mess. And it's faster.

I would do the same, but I haven't got the deep fryer our for years now.
And in the pan is not too messy if you use a splatter screen. Nothing to
clean but the pan, and the screen.

But I do agree it would also be quicker and less messy to use a fryer.

I'm just not doing deep fry anymore on a regular basis.

But as an ex-smoker, that doesn't knock current smokers, I will not
knock you :-)

We all arrive at the decisions we make, when we get there. Besides, the
flavor of most things deep fried is usually a little bit better :-)

I just happen to make my stuff in the oven now.

Bob

On Oct 5, 3:50*pm, Omelet > wrote:
> In article >,
> *Bob Muncie > wrote:
>
>
>
>
>
> > Omelet wrote:
> > > In article >,
> > > *"Cheryl" > wrote:
>
> > >> "Omelet" > wrote in message
> > >>news > > >>> In article >,
> > >>> brooklyn1 > wrote:
>
> > >>>> I hate frying bacon, craps
> > >>>> up my stove.
> > >>> That is why I do bacon in the deep fryer. Cooks up in 2 minutes flat and
> > >>> does not spatter all over the stove. *It's MUCH tidier.
> > >> That's why I use burner covers. *Easy to wash.
>
> > > I have a glass top stove. No need for burner covers. <g>
> > > But I know what you mean. *I used to use those too when I had a regular
> > > electric stove. They do help.
>
> > Hi Om - I also have a glass top stove. But I do have a splatter guard
> > for the 12" fry pan when I do things like bacon or steak. The splatter
> > guard keeps other areas besides the stove top itself free of "splatter"..
>
> > Bob
>
> I no longer cook bacon in a pan. Ever. Too messy.
> Deep frying it eliminates the mess. And it's faster.

Of course, some of us like to save the bacon grease for cooking other
things. Ah, the delightful smell of onions frying in bacon grease...

Cindy Hamilton

On Sat, 3 Oct 2009 10:43:02 -0400, "cshenk" > wrote:

>"Felice" wrote
>>> "Bob Muncie" wrote
>
>>>> Unless I am applying hard boiled egg slices to pizzas,
>
>> And why on earth would you be doing that?
>
>Not all pizzas are 'American style' with tomato sauce and mozzarella. There
>are some fantastic alternatives that just use a little olive oil and
>toppings of other sorts. I have one that uses pesto sauce and fresh spinach
>which would go well with a little hard boiled egg slice addition.

I guess Felice didn't see my "pizza pictures". The toppings were
amazing! Fresh spinach (no egg) was my favorite.


--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Sat, 3 Oct 2009 10:43:02 -0400, "cshenk" > wrote:
>
>>"Felice" wrote
>>>> "Bob Muncie" wrote
>>
>>>>> Unless I am applying hard boiled egg slices to pizzas,
>>
>>> And why on earth would you be doing that?
>>
>>Not all pizzas are 'American style' with tomato sauce and mozzarella.
>>There
>>are some fantastic alternatives that just use a little olive oil and
>>toppings of other sorts. I have one that uses pesto sauce and fresh
>>spinach
>>which would go well with a little hard boiled egg slice addition.
>
> I guess Felice didn't see my "pizza pictures". The toppings were
> amazing! Fresh spinach (no egg) was my favorite.

Hmm. Fresh spinach does sound good, and maybe -- just maybe -- I could
tolerate an egg slice or two!

Felice

On Oct 5, 2:50*pm, Omelet > wrote:
> In article >,
> *Bob Muncie > wrote:
>
>
>
>
>
> > Omelet wrote:
> > > In article >,
> > > *"Cheryl" > wrote:
>
> > >> "Omelet" > wrote in message
> > >>news > > >>> In article >,
> > >>> brooklyn1 > wrote:
>
> > >>>> I hate frying bacon, craps
> > >>>> up my stove.
> > >>> That is why I do bacon in the deep fryer. Cooks up in 2 minutes flat and
> > >>> does not spatter all over the stove. *It's MUCH tidier.
> > >> That's why I use burner covers. *Easy to wash.
>
> > > I have a glass top stove. No need for burner covers. <g>
> > > But I know what you mean. *I used to use those too when I had a regular
> > > electric stove. They do help.
>
> > Hi Om - I also have a glass top stove. But I do have a splatter guard
> > for the 12" fry pan when I do things like bacon or steak. The splatter
> > guard keeps other areas besides the stove top itself free of "splatter"..
>
> > Bob
>
> I no longer cook bacon in a pan. Ever. Too messy.
> Deep frying it eliminates the mess. And it's faster.
> --
> Peace! Om
>
> "Human nature seems to be to control other people until they put their foot down." *
> --Steve Rothstein
>
> Web Albums: <http://picasaweb.google.com/home?tab=mq>
>
> Subscribe: - Hide quoted text -
>
> - Show quoted text -

I always use my microwave tray - it has a V-shaped slanted grids, and
a channel for the bacon grease to flow down to a catch basin ;-) It
works great - put a single layer on and cover with one regular sheet
of paper towel - 6 minutes or so in my microwave - crispy, brown and
perfect. And no mess. And no lingering odor.

It's exactly like this one - Ebay # 160366484082, made by Nordicware.
It's the best thing ever.

N.

On Oct 6, 8:31*am, Cindy Hamilton > wrote:
> On Oct 5, 3:50*pm, Omelet > wrote:
>
>
>
>
>
> > In article >,
> > *Bob Muncie > wrote:
>
> > > Omelet wrote:
> > > > In article >,
> > > > *"Cheryl" > wrote:
>
> > > >> "Omelet" > wrote in message
> > > >>news > > > >>> In article >,
> > > >>> brooklyn1 > wrote:
>
> > > >>>> I hate frying bacon, craps
> > > >>>> up my stove.
> > > >>> That is why I do bacon in the deep fryer. Cooks up in 2 minutes flat and
> > > >>> does not spatter all over the stove. *It's MUCH tidier.
> > > >> That's why I use burner covers. *Easy to wash.
>
> > > > I have a glass top stove. No need for burner covers. <g>
> > > > But I know what you mean. *I used to use those too when I had a regular
> > > > electric stove. They do help.
>
> > > Hi Om - I also have a glass top stove. But I do have a splatter guard
> > > for the 12" fry pan when I do things like bacon or steak. The splatter
> > > guard keeps other areas besides the stove top itself free of "splatter".
>
> > > Bob
>
> > I no longer cook bacon in a pan. Ever. Too messy.
> > Deep frying it eliminates the mess. And it's faster.
>
> Of course, some of us like to save the bacon grease for cooking other
> things. *Ah, the delightful smell of onions frying in bacon grease...
>
> Cindy Hamilton- Hide quoted text -
>
> - Show quoted text -

You and Bob should try the Nordicware microwave bacon tray - you can
save all the grease there is.

N.

On Oct 6, 8:31�am, Cindy Hamilton > wrote:
> On Oct 5, 3:50�pm, Omelet > wrote:
>
>
>
>
>
> > In article >,
> > �Bob Muncie > wrote:
>
> > > Omelet wrote:
> > > > In article >,
> > > > �"Cheryl" > wrote:
>
> > > >> "Omelet" > wrote in message
> > > >>news > > > >>> In article >,
> > > >>> brooklyn1 > wrote:
>
> > > >>>> I hate frying bacon, craps
> > > >>>> up my stove.
> > > >>> That is why I do bacon in the deep fryer. Cooks up in 2 minutes flat and
> > > >>> does not spatter all over the stove. �It's MUCH tidier.
> > > >> That's why I use burner covers. �Easy to wash.
>
> > > > I have a glass top stove. No need for burner covers. <g>
> > > > But I know what you mean. �I used to use those too when I had a regular
> > > > electric stove. They do help.
>
> > > Hi Om - I also have a glass top stove. But I do have a splatter guard
> > > for the 12" fry pan when I do things like bacon or steak. The splatter
> > > guard keeps other areas besides the stove top itself free of "splatter".
>
> > > Bob
>
> > I no longer cook bacon in a pan. Ever. Too messy.
> > Deep frying it eliminates the mess. And it's faster.
>
> Of course, some of us like to save the bacon grease for cooking other
> things. �Ah, the delightful smell of onions frying in bacon grease...
>
> Cindy Hamilton- Hide quoted text -
>
> - Show quoted text -

I like cooking bacon in the oven in the broiler pan-that way I get my
bacon grease to save and no spatters on my stove top. It tends to
cook up a little less greasy AND I get to sit down and read the paper
while it cooks-no standing over the frying pan.

Nancy2 wrote:
> On Oct 6, 8:31 am, Cindy Hamilton > wrote:
>> On Oct 5, 3:50 pm, Omelet > wrote:
>>
>>
>>
>>
>>
>>> In article >,
>>> Bob Muncie > wrote:
>>>> Omelet wrote:
>>>>> In article >,
>>>>> "Cheryl" > wrote:
>>>>>> "Omelet" > wrote in message
>>>>>> news >>>>>>> In article >,
>>>>>>> brooklyn1 > wrote:
>>>>>>>> I hate frying bacon, craps
>>>>>>>> up my stove.
>>>>>>> That is why I do bacon in the deep fryer. Cooks up in 2 minutes flat and
>>>>>>> does not spatter all over the stove. It's MUCH tidier.
>>>>>> That's why I use burner covers. Easy to wash.
>>>>> I have a glass top stove. No need for burner covers. <g>
>>>>> But I know what you mean. I used to use those too when I had a regular
>>>>> electric stove. They do help.
>>>> Hi Om - I also have a glass top stove. But I do have a splatter guard
>>>> for the 12" fry pan when I do things like bacon or steak. The splatter
>>>> guard keeps other areas besides the stove top itself free of "splatter".
>>>> Bob
>>> I no longer cook bacon in a pan. Ever. Too messy.
>>> Deep frying it eliminates the mess. And it's faster.
>> Of course, some of us like to save the bacon grease for cooking other
>> things. Ah, the delightful smell of onions frying in bacon grease...
>>
>> Cindy Hamilton- Hide quoted text -
>>
>> - Show quoted text -
>
> You and Bob should try the Nordicware microwave bacon tray - you can
> save all the grease there is.
>
> N.

I would, except I think the texture of microwaved bacon is a bit off.
I'm big on texture. Same reason why I pretty much just scanned though
the whole "tomato powder" thread. Even if I were camping, I'd ratyher
have the texture from either the real deal, or at a mnimum, thew pste
product.

Thanks for the suggestion though. My standby when cooking more than one
lb, is to cook them in the oven draped over enameled racks on tray pans.

Bob

In article
>,
Cindy Hamilton > wrote:

> > I no longer cook bacon in a pan. Ever. Too messy.
> > Deep frying it eliminates the mess. And it's faster.
>
> Of course, some of us like to save the bacon grease for cooking other
> things. Ah, the delightful smell of onions frying in bacon grease...
>
> Cindy Hamilton

I know what you mean. ;-) Trout and eggs in bacon grease are rather good
too.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

In article
>,
Nancy2 > wrote:

> I always use my microwave tray - it has a V-shaped slanted grids, and
> a channel for the bacon grease to flow down to a catch basin ;-) It
> works great - put a single layer on and cover with one regular sheet
> of paper towel - 6 minutes or so in my microwave - crispy, brown and
> perfect. And no mess. And no lingering odor.
>
> It's exactly like this one - Ebay # 160366484082, made by Nordicware.
> It's the best thing ever.
>
> N.

I may have to try that. It sounds convenient!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Omelet wrote:
> In article
> >,
> Cindy Hamilton > wrote:
>
>>> I no longer cook bacon in a pan. Ever. Too messy.
>>> Deep frying it eliminates the mess. And it's faster.
>> Of course, some of us like to save the bacon grease for cooking other
>> things. Ah, the delightful smell of onions frying in bacon grease...
>>
>> Cindy Hamilton
>
> I know what you mean. ;-) Trout and eggs in bacon grease are rather good
> too.

Even bread fried in bacon grease is good.

I keep a running jar of bacon grease in the fridge at all times. Just
pull it out early when I know I'm going to cook other bacon so that when
I add the grease to the jar, it's not layered by age. I use it on fried
potatoes, potatoes o'brian, fried eggs, etc.

Bob

Bob Muncie wrote:

>
> I would, except I think the texture of microwaved bacon is a bit off.
> I'm big on texture. Same reason why I pretty much just scanned though
> the whole "tomato powder" thread. Even if I were camping, I'd ratyher
> have the texture from either the real deal, or at a mnimum, thew pste
> product.
>
> Thanks for the suggestion though. My standby when cooking more than one
> lb, is to cook them in the oven draped over enameled racks on tray pans.
>
> Bob

Try turkey bacon in the microwave. I don't do ground turkey or any
other substitutes made of turkey, but the bacon is very good.

-Whoever I am today

In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article
> > >,
> > Cindy Hamilton > wrote:
> >
> >>> I no longer cook bacon in a pan. Ever. Too messy.
> >>> Deep frying it eliminates the mess. And it's faster.
> >> Of course, some of us like to save the bacon grease for cooking other
> >> things. Ah, the delightful smell of onions frying in bacon grease...
> >>
> >> Cindy Hamilton
> >
> > I know what you mean. ;-) Trout and eggs in bacon grease are rather good
> > too.
>
> Even bread fried in bacon grease is good.
>
> I keep a running jar of bacon grease in the fridge at all times. Just
> pull it out early when I know I'm going to cook other bacon so that when
> I add the grease to the jar, it's not layered by age. I use it on fried
> potatoes, potatoes o'brian, fried eggs, etc.
>
> Bob

Can I eat at your house please? ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> Omelet wrote:
>>> In article
>>> >,
>>> Cindy Hamilton > wrote:
>>>
>>>>> I no longer cook bacon in a pan. Ever. Too messy.
>>>>> Deep frying it eliminates the mess. And it's faster.
>>>> Of course, some of us like to save the bacon grease for cooking other
>>>> things. Ah, the delightful smell of onions frying in bacon grease...
>>>>
>>>> Cindy Hamilton
>>> I know what you mean. ;-) Trout and eggs in bacon grease are rather good
>>> too.
>> Even bread fried in bacon grease is good.
>>
>> I keep a running jar of bacon grease in the fridge at all times. Just
>> pull it out early when I know I'm going to cook other bacon so that when
>> I add the grease to the jar, it's not layered by age. I use it on fried
>> potatoes, potatoes o'brian, fried eggs, etc.
>>
>> Bob
>
> Can I eat at your house please? ;-)

Om - You told me in the past that I'd be welcome at your table.

I think it would be remiss of me to not offer the same.

I think we can consider ourselves "cook-buddies".

Bob

In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article >,
> > Bob Muncie > wrote:
> >
> >> Omelet wrote:
> >>> In article
> >>> >,
> >>> Cindy Hamilton > wrote:
> >>>
> >>>>> I no longer cook bacon in a pan. Ever. Too messy.
> >>>>> Deep frying it eliminates the mess. And it's faster.
> >>>> Of course, some of us like to save the bacon grease for cooking other
> >>>> things. Ah, the delightful smell of onions frying in bacon grease...
> >>>>
> >>>> Cindy Hamilton
> >>> I know what you mean. ;-) Trout and eggs in bacon grease are rather good
> >>> too.
> >> Even bread fried in bacon grease is good.
> >>
> >> I keep a running jar of bacon grease in the fridge at all times. Just
> >> pull it out early when I know I'm going to cook other bacon so that when
> >> I add the grease to the jar, it's not layered by age. I use it on fried
> >> potatoes, potatoes o'brian, fried eggs, etc.
> >>
> >> Bob
> >
> > Can I eat at your house please? ;-)
>
> Om - You told me in the past that I'd be welcome at your table.
>
> I think it would be remiss of me to not offer the same.
>
> I think we can consider ourselves "cook-buddies".
>
> Bob

Sounds good to me!

If you ever get to Texas, my table is open... or if I get up North some
time, I'll cook for you there!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> Bob Muncie > wrote:
>>>
>>>> Omelet wrote:
>>>>> In article
>>>>> >,
>>>>> Cindy Hamilton > wrote:
>>>>>
>>>>>>> I no longer cook bacon in a pan. Ever. Too messy.
>>>>>>> Deep frying it eliminates the mess. And it's faster.
>>>>>> Of course, some of us like to save the bacon grease for cooking other
>>>>>> things. Ah, the delightful smell of onions frying in bacon grease...
>>>>>>
>>>>>> Cindy Hamilton
>>>>> I know what you mean. ;-) Trout and eggs in bacon grease are rather good
>>>>> too.
>>>> Even bread fried in bacon grease is good.
>>>>
>>>> I keep a running jar of bacon grease in the fridge at all times. Just
>>>> pull it out early when I know I'm going to cook other bacon so that when
>>>> I add the grease to the jar, it's not layered by age. I use it on fried
>>>> potatoes, potatoes o'brian, fried eggs, etc.
>>>>
>>>> Bob
>>> Can I eat at your house please? ;-)
>> Om - You told me in the past that I'd be welcome at your table.
>>
>> I think it would be remiss of me to not offer the same.
>>
>> I think we can consider ourselves "cook-buddies".
>>
>> Bob
>
> Sounds good to me!
>
> If you ever get to Texas, my table is open... or if I get up North some
> time, I'll cook for you there!

Sweetpea? The next time I even breath in your direction, I would like to
come visit you, and cook something.

You have my sincerity on that.

I might even have to make up an excuse to do just that. ;-)

Bob

Bob Muncie wrote:

> Mr. Joseph Littleshoes Esq. wrote:
>
> >
> >
> > cybercat wrote:
> >
> >> "Mr. Joseph Littleshoes Esq." wrote
> >>
> >>> Me mum would occasionally make pickled eggs. Glass jars full of
> >>> them that seemed to only get opened and eaten by my father & his
> >>> friends with plenty of beer and pickled sausages.
> >>>
> >>
> >>
> >> You can pickle sausages?
> >>
> > Me mum did, there's lots of info on the net about such recipes.
> > Cooked assuages, a good kilbasa, is a commercial type often
> > recommended for 'pickled Polish sausage' soak in a vinegar, sugar and
> > spice marinade.
> >
> > Iirc me mum added mustard powder and peeled garlic cloves to the
> > vinegar as she heated it up, poured it, boiling hot, over the sausages
> > and then let sit for days, weeks or months.
> >
> > Im pretty sure me mum used plain old white vinegar. I think she may
> > have used "pickling spices" also as i recall there being a kind of
> > herbal sediment in a jar of them. Course she also made her own
> > sausages so not having that skill i have never tried to duplicate her
> > recipe.
> >
>
> You raise a good side topic. I "pickle" those miniature smoked sausages
> by a commercial company by putting them in a jar with the liquid from
> hot pepper rings, and shake every couple of days for a couple of weeks.
> I haven't done that in a year or so, but I do like them a lot. They
> remind me of the product you can find called "red hots", but they are
> the one inch sausages that you can use on party crackers. I normally
> have them with sliced sharp cheddar, and a squirt of a Dijon mustard.
> Good movie food also :-) which I would prefer to popcorn.
>
> Bob

I have on occcasion come into possession of small cans of these
"bologna" type "sausages" small "tubes" of ground, and indeternminate,
animal flesh and various other anatomical parts.

An i have, on occasion, pureed them in a food processor with various
herbs, spices, wine, vinigar, garlic, mustard & etc. To make an
adequate pate .

I do not purchase them, but when i have them given to me they are easy
to use in that manner.

Pickled meats, accepting the "corned beef" seem rather rare in the
western menu?

Salted, smoked, pressed, dried, etc. But i do like a nice pickled beef
sausage.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Mr. Joseph Littleshoes Esq. wrote:
> Bob Muncie wrote:
>
>> Mr. Joseph Littleshoes Esq. wrote:
>>
>> >
>> >
>> > cybercat wrote:
>> >
>> >> "Mr. Joseph Littleshoes Esq." wrote
>> >>
>> >>> Me mum would occasionally make pickled eggs. Glass jars full of
>> >>> them that seemed to only get opened and eaten by my father & his
>> >>> friends with plenty of beer and pickled sausages.
>> >>>
>> >>
>> >>
>> >> You can pickle sausages?
>> >>
>> > Me mum did, there's lots of info on the net about such recipes.
>> > Cooked assuages, a good kilbasa, is a commercial type often
>> > recommended for 'pickled Polish sausage' soak in a vinegar, sugar and
>> > spice marinade.
>> >
>> > Iirc me mum added mustard powder and peeled garlic cloves to the
>> > vinegar as she heated it up, poured it, boiling hot, over the sausages
>> > and then let sit for days, weeks or months.
>> >
>> > Im pretty sure me mum used plain old white vinegar. I think she may
>> > have used "pickling spices" also as i recall there being a kind of
>> > herbal sediment in a jar of them. Course she also made her own
>> > sausages so not having that skill i have never tried to duplicate her
>> > recipe.
>> >
>>
>> You raise a good side topic. I "pickle" those miniature smoked sausages
>> by a commercial company by putting them in a jar with the liquid from
>> hot pepper rings, and shake every couple of days for a couple of weeks.
>> I haven't done that in a year or so, but I do like them a lot. They
>> remind me of the product you can find called "red hots", but they are
>> the one inch sausages that you can use on party crackers. I normally
>> have them with sliced sharp cheddar, and a squirt of a Dijon mustard.
>> Good movie food also :-) which I would prefer to popcorn.
>>
>> Bob
>
> I have on occcasion come into possession of small cans of these
> "bologna" type "sausages" small "tubes" of ground, and indeternminate,
> animal flesh and various other anatomical parts.
>
> An i have, on occasion, pureed them in a food processor with various
> herbs, spices, wine, vinigar, garlic, mustard & etc. To make an
> adequate pate .
>
> I do not purchase them, but when i have them given to me they are easy
> to use in that manner.
>
> Pickled meats, accepting the "corned beef" seem rather rare in the
> western menu?
>
> Salted, smoked, pressed, dried, etc. But i do like a nice pickled beef
> sausage.
>

I'm with you Mr. Littleshoe.

But I think my interests are specifically due to needing as many tastes
and textures as I can fit into my diet. I am bored often, so variety
pleases my palate.

Bob

In article >,
Bob Muncie > wrote:

> > If you ever get to Texas, my table is open... or if I get up North some
> > time, I'll cook for you there!
>
> Sweetpea? The next time I even breath in your direction, I would like to
> come visit you, and cook something.
>
> You have my sincerity on that.
>
> I might even have to make up an excuse to do just that. ;-)
>
> Bob

Just let me know...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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