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(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
http://www.recfoodcooking.com
Thanks go to to Terry (Pr'fessor) for this survey. -- Cheers Chatty Cathy |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
I got the TFH for this one! Does the RFC Ribbon come with a jar of Miracle
Whip? If so, I'd like to donate it to Tammy. Bob |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
Bob Terwilliger wrote:
> I got the TFH for this one! Does the RFC Ribbon come with a jar of > Miracle Whip? If so, I'd like to donate it to Tammy. > > Bob It does. You may - and then you can 'takes yer chances'. Happy Holidays anyway ;-) -- Cheers Chatty Cathy |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
"ChattyCathy" > wrote in message ... > http://www.recfoodcooking.com > > Thanks go to to Terry (Pr'fessor) for this survey. > -- > Cheers > Chatty Cathy Whatever we could think of doing is overshadowed by daughter # 2 - she's an unbelievable candy - cookie - pie maker . Her peanut brittle is to die for. Dimitri |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Mon, 21 Dec 2009 11:44:52 -0800, "Dimitri" >
wrote: >Her peanut brittle is to die for. I know of two impartial judges who'd be happy to taste it for you... just to make sure it won't kill you, of course. -- I love cooking with wine. Sometimes I even put it in the food. |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
"sf" > wrote in message ... > On Mon, 21 Dec 2009 11:44:52 -0800, "Dimitri" > > wrote: > >>Her peanut brittle is to die for. > > I know of two impartial judges who'd be happy to taste it for you... > just to make sure it won't kill you, of course. > > -- > I love cooking with wine. > Sometimes I even put it in the food. :-).... Dimitri |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Mon, 21 Dec 2009 21:15:37 +0200, ChattyCathy
> wrote: >http://www.recfoodcooking.com > >Thanks go to to Terry (Pr'fessor) for this survey. 1. Fudge. Made only once a year because the wife loves it too much. 2. Rice krispie treats, with extra butter. 3. Cherry twinks: molded butter cookies with a thumbprint of preserves in the center. Also blackberry, black raspberry, apricot, etc. 4. Huey's cream wafers -- a simple rich shortbread 5. White cake with a different sort of chocolate frosting: baking chocolate +milk chocolate + butter + oil, melt, cool til thick, whip. Tasted like the inside of a truffle! 6. Date-nut crumbles. Bar cookie. Dunno why they're called that, she doesn't put nuts in 'em. 7. Sausage-cheese balls. Possibly other things too, I don't recall. Have to restrict myself to a taste of everything. Best -- Terry |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Tue, 22 Dec 2009 10:21:06 -0600, Terry >
wrote: >7. Sausage-cheese balls. Never heard of that. Are they toothpick or finger appetizers? Do you dip them in anything? -- I love cooking with wine. Sometimes I even put it in the food. |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Tue, 22 Dec 2009 08:49:21 -0800, sf > wrote:
>On Tue, 22 Dec 2009 10:21:06 -0600, Terry > >wrote: > >>7. Sausage-cheese balls. > >Never heard of that. Are they toothpick or finger appetizers? Do you >dip them in anything? Sausage-cheese balls (appetizer) 1 lb hot bulk sausage 8 oz sharp cheese, shredded 3 cups baking mix (Bisquick, Jiffy, etc.) Mix by hand. At first it doesn't look like it will *ever* come together, but keep at it. Roll into walnut-sized balls and place on lightly greased baking sheet. Bake at 375 F for about 20 minutes or until lightly browned. Serve hot/warm. Toothpicks might be a good idea. Need not dip them in anything, they're great as they are. Some say they're ok cold but I like 'em warm. Baking time can vary considerably depending on sausage and oven. It's a good idea to pull out one ball at 15 minutes, let it cool a bit, taste. Too soggy? Try another at 20 minutes, and so on. Best -- Terry |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Tue, 22 Dec 2009 14:15:07 -0600, Terry >
wrote: >Sausage-cheese balls (appetizer) > >1 lb hot bulk sausage >8 oz sharp cheese, shredded >3 cups baking mix (Bisquick, Jiffy, etc.) > >Mix by hand. At first it doesn't look like it will *ever* come >together, but keep at it. Roll into walnut-sized balls and place on >lightly greased baking sheet. Bake at 375 F for about 20 minutes or >until lightly browned. Serve hot/warm. Am I understanding this correctly... you *don't* precook the meat before you mix it into the Bisquick with the cheese? Do you squish it through your fingers to separate the meat and incorporate it with the bisquick and cheese? TIA -- I love cooking with wine. Sometimes I even put it in the food. |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
sf wrote:
> On Tue, 22 Dec 2009 14:15:07 -0600, Terry > > wrote: > >> Sausage-cheese balls (appetizer) >> >> 1 lb hot bulk sausage >> 8 oz sharp cheese, shredded >> 3 cups baking mix (Bisquick, Jiffy, etc.) >> >> Mix by hand. At first it doesn't look like it will *ever* come >> together, but keep at it. Roll into walnut-sized balls and place on >> lightly greased baking sheet. Bake at 375 F for about 20 minutes or >> until lightly browned. Serve hot/warm. > > Am I understanding this correctly... you *don't* precook the meat > before you mix it into the Bisquick with the cheese? Do you squish it > through your fingers to separate the meat and incorporate it with the > bisquick and cheese? Not to butt in (who, me?), but I made these for the first time last week. I found that it would have been easier if I let the sausage warm up a bit before trying to mix it with the other ingredients. Also, Jill told me she microwaves the cheese to soften it a bit. Hope she doesn't mind me saying that. I wound up adding just a bit of water to get the stuff mixed, what a chore. nancy |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
"sf" > wrote in message
... > On Tue, 22 Dec 2009 14:15:07 -0600, Terry > > wrote: > >>Sausage-cheese balls (appetizer) >> >>1 lb hot bulk sausage >>8 oz sharp cheese, shredded >>3 cups baking mix (Bisquick, Jiffy, etc.) >> >>Mix by hand. At first it doesn't look like it will *ever* come >>together, but keep at it. Roll into walnut-sized balls and place on >>lightly greased baking sheet. Bake at 375 F for about 20 minutes or >>until lightly browned. Serve hot/warm. > > Am I understanding this correctly... you *don't* precook the meat > before you mix it into the Bisquick with the cheese? Do you squish it > through your fingers to separate the meat and incorporate it with the > bisquick and cheese? > You don't precook the sausage, otherwise it would be impossible to mix together. And yes, at first it doesn't look like it will ever come together but just keep going... it will :) They can also be frozen on baking sheets (uncooked) then baked right before you serve them. And yes, I soften the cheese a bit in the microwave first to make mixing them a little easier. Jill |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Dec 21, 2:15 pm, ChattyCathy > wrote:
> http://www.recfoodcooking.com > > Thanks go to to Terry (Pr'fessor) for this survey. > -- > Cheers > Chatty Cathy I'm glad to see I'm not the only humbug. Add us to the N/As (What is the difference?) and we are close to a quarter of reponders. Maybe I am cheating, though, as there is a household member who can't seem to quit making cookies - nothing special for Christmas, just constantly cookies. Every few years I'll get organized enough for a Polish Wigilia, but it has been a while. And none of my guests or hosts wanted to look at a whole dead fish in the middle of the table, so we made do with the other eleven dishes. (A whole dead bird is OK, recognizable chunks of mammals, too. But a but no to a big fish? I don't understand some people.) |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
Terry wrote:
>> Never heard of that. Are they toothpick or finger appetizers? Do you >> dip them in anything? > > Sausage-cheese balls (appetizer) > > 1 lb hot bulk sausage > 8 oz sharp cheese, shredded > 3 cups baking mix (Bisquick, Jiffy, etc.) these are good with the addition of fennel seeds too! |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Tue, 22 Dec 2009 23:26:43 -0500, Goomba >
wrote: >Terry wrote: > >>> Never heard of that. Are they toothpick or finger appetizers? Do you >>> dip them in anything? >> >> Sausage-cheese balls (appetizer) >> >> 1 lb hot bulk sausage >> 8 oz sharp cheese, shredded >> 3 cups baking mix (Bisquick, Jiffy, etc.) > > >these are good with the addition of fennel seeds too! I was thinking about using Italian sausage... so it would work? -- I love cooking with wine. Sometimes I even put it in the food. |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
sf wrote:
> On Tue, 22 Dec 2009 23:26:43 -0500, Goomba > > wrote: > >> Terry wrote: >> >>>> Never heard of that. Are they toothpick or finger appetizers? Do you >>>> dip them in anything? >>> Sausage-cheese balls (appetizer) >>> >>> 1 lb hot bulk sausage >>> 8 oz sharp cheese, shredded >>> 3 cups baking mix (Bisquick, Jiffy, etc.) >> >> these are good with the addition of fennel seeds too! > > I was thinking about using Italian sausage... so it would work? > of course. Just squeeze it out of the casing. That's what I use, but my recipe calls for the addition of fennel seeds. In case you buy wimpy sausage? |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Wed, 23 Dec 2009 00:44:45 -0500, Goomba >
wrote: >sf wrote: >> On Tue, 22 Dec 2009 23:26:43 -0500, Goomba > >> wrote: >> >>> Terry wrote: >>> >>>>> Never heard of that. Are they toothpick or finger appetizers? Do you >>>>> dip them in anything? >>>> Sausage-cheese balls (appetizer) >>>> >>>> 1 lb hot bulk sausage >>>> 8 oz sharp cheese, shredded >>>> 3 cups baking mix (Bisquick, Jiffy, etc.) >>> >>> these are good with the addition of fennel seeds too! >> >> I was thinking about using Italian sausage... so it would work? >> >of course. Just squeeze it out of the casing. That's what I use, but my >recipe calls for the addition of fennel seeds. In case you buy wimpy >sausage? I can buy bulk italian sausage. I think I'll try the hot stuff. Extra fennel is always good, IMO... but a lot of people don't like seeds. I've noticed they must be powdered because I can taste fennel, but I don't see any. -- I love cooking with wine. Sometimes I even put it in the food. |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
Goomba wrote:
> sf wrote: >> On Tue, 22 Dec 2009 23:26:43 -0500, Goomba > >> wrote: >> >>> Terry wrote: >>> >>>>> Never heard of that. Are they toothpick or finger appetizers? >>>>> Do you dip them in anything? >>>> Sausage-cheese balls (appetizer) >>>> >>>> 1 lb hot bulk sausage >>>> 8 oz sharp cheese, shredded >>>> 3 cups baking mix (Bisquick, Jiffy, etc.) >>> >>> these are good with the addition of fennel seeds too! >> >> I was thinking about using Italian sausage... so it would work? >> > of course. Just squeeze it out of the casing. That's what I use, but > my recipe calls for the addition of fennel seeds. In case you buy > wimpy sausage? I used a package of sausage that had 2 hot and 4 sweet (mild) Italian sausages. The sausage balls came out with a little bite but shouldn't offend anyone. nancy |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Wed, 23 Dec 2009 07:43:30 -0500, "Nancy Young"
> wrote: >I used a package of sausage that had 2 hot and 4 sweet (mild) >Italian sausages. Did you pack that yourself? I've never seen mixed packages at the grocery store, which I'd love because I prefer hot and hubby prefers mild. -- I love cooking with wine. Sometimes I even put it in the food. |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
sf wrote:
> On Wed, 23 Dec 2009 07:43:30 -0500, "Nancy Young" > > wrote: > >> I used a package of sausage that had 2 hot and 4 sweet (mild) >> Italian sausages. > > Did you pack that yourself? I've never seen mixed packages at the > grocery store, which I'd love because I prefer hot and hubby prefers > mild. I like Premio brand Italian sausage, I do not know if they are distributed country wide. They sell packages of mixed hot/sweet. Very handy as I have the same issue here. nancy |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Wed, 23 Dec 2009 10:52:09 -0500, Nancy Young wrote:
> sf wrote: >> On Wed, 23 Dec 2009 07:43:30 -0500, "Nancy Young" >> > wrote: >> >>> I used a package of sausage that had 2 hot and 4 sweet (mild) >>> Italian sausages. >> >> Did you pack that yourself? I've never seen mixed packages at the >> grocery store, which I'd love because I prefer hot and hubby prefers >> mild. > > I like Premio brand Italian sausage, I do not know if they are > distributed country wide. They sell packages of mixed hot/sweet. > Very handy as I have the same issue here. > > nancy i see premio in my grocery store in maryland. so they're good, huh? they look respectable. your pal, blake |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Thu, 24 Dec 2009 00:39:29 -0500, blake murphy
> wrote: >On Wed, 23 Dec 2009 10:52:09 -0500, Nancy Young wrote: > >> sf wrote: >>> On Wed, 23 Dec 2009 07:43:30 -0500, "Nancy Young" >>> > wrote: >>> >>>> I used a package of sausage that had 2 hot and 4 sweet (mild) >>>> Italian sausages. >>> >>> Did you pack that yourself? I've never seen mixed packages at the >>> grocery store, which I'd love because I prefer hot and hubby prefers >>> mild. >> >> I like Premio brand Italian sausage, I do not know if they are >> distributed country wide. They sell packages of mixed hot/sweet. >> Very handy as I have the same issue here. >> >> nancy > >i see premio in my grocery store in maryland. so they're good, huh? they >look respectable. > You two have choices between Italian sausage brands? -- I love cooking with wine. Sometimes I even put it in the food. |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
blake murphy wrote:
> On Wed, 23 Dec 2009 10:52:09 -0500, Nancy Young wrote: >> I like Premio brand Italian sausage, I do not know if they are >> distributed country wide. They sell packages of mixed hot/sweet. >> Very handy as I have the same issue here. > i see premio in my grocery store in maryland. so they're good, huh? > they look respectable. They're my favorite, I do make a special trip to a store that sells Premio. With me, sausage texture is a real make or break. Some brands just really put me off. Premio is the Italian sausage they sell at Costco, coincidentally, just in larger amounts than I can reasonably use or store, especially as I like some hot and some sweet. nancy |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
sf wrote:
> On Thu, 24 Dec 2009 00:39:29 -0500, blake murphy > > wrote: > >> On Wed, 23 Dec 2009 10:52:09 -0500, Nancy Young wrote: >>> I like Premio brand Italian sausage, I do not know if they are >>> distributed country wide. They sell packages of mixed hot/sweet. >>> Very handy as I have the same issue here. >> i see premio in my grocery store in maryland. so they're good, huh? >> they look respectable. >> > You two have choices between Italian sausage brands? Usually there are at least two brands at the supermarket, plus maybe the store makes their own, too. nancy |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
Ranee at Arabian Knits wrote:
> In article >, > sf > wrote: > >> On Thu, 24 Dec 2009 00:39:29 -0500, blake murphy >>> i see premio in my grocery store in maryland. so they're good, huh? they >>> look respectable. >>> >> You two have choices between Italian sausage brands? > > We did/do, even in Small Town, Washington. Isernios, Mario's, whatever > the store brand is, local butchers, etc. > > Regards, > Ranee @ Arabian Knits We have multiple choices also. Fresh Market sells one from Union City, NJ by a company called "Provisions" which is excellent. Then SamsClub has a good brand "Zio", and the standard blechy ones by Johnsonville available at almost all markets, and many local shops have their own home mixed sausage. |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Wed, 23 Dec 2009 22:08:06 -0800, sf wrote:
> On Thu, 24 Dec 2009 00:39:29 -0500, blake murphy > > wrote: > >>On Wed, 23 Dec 2009 10:52:09 -0500, Nancy Young wrote: >> >>> sf wrote: >>>> On Wed, 23 Dec 2009 07:43:30 -0500, "Nancy Young" >>>> > wrote: >>>> >>>>> I used a package of sausage that had 2 hot and 4 sweet (mild) >>>>> Italian sausages. >>>> >>>> Did you pack that yourself? I've never seen mixed packages at the >>>> grocery store, which I'd love because I prefer hot and hubby prefers >>>> mild. >>> >>> I like Premio brand Italian sausage, I do not know if they are >>> distributed country wide. They sell packages of mixed hot/sweet. >>> Very handy as I have the same issue here. >>> >>> nancy >> >>i see premio in my grocery store in maryland. so they're good, huh? they >>look respectable. >> > You two have choices between Italian sausage brands? there are three or four, plus a house brand. your pal, blake |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Thu, 24 Dec 2009 07:33:51 -0500, Nancy Young wrote:
> blake murphy wrote: >> On Wed, 23 Dec 2009 10:52:09 -0500, Nancy Young wrote: > >>> I like Premio brand Italian sausage, I do not know if they are >>> distributed country wide. They sell packages of mixed hot/sweet. >>> Very handy as I have the same issue here. > >> i see premio in my grocery store in maryland. so they're good, huh? >> they look respectable. > > They're my favorite, I do make a special trip to a store that > sells Premio. With me, sausage texture is a real make or break. > Some brands just really put me off. Premio is the Italian sausage > they sell at Costco, coincidentally, just in larger amounts than I > can reasonably use or store, especially as I like some hot and > some sweet. > > nancy maybe i'll give them a try. your pal, blake |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Wed, 23 Dec 2009 23:33:15 -0800, Ranee at Arabian Knits
> wrote: > >We did/do, even in Small Town, Washington. Isernios, Mario's, whatever >the store brand is, local butchers, etc. Sorry, I meant in one store. -- I love cooking with wine. Sometimes I even put it in the food. |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Thu, 24 Dec 2009 07:58:07 -0500, "Nancy Young"
> wrote: >Usually there are at least two brands at the supermarket, plus maybe >the store makes their own, too. I figure the store brand is probably the same stuff repackaged, like any other store brand. -- I love cooking with wine. Sometimes I even put it in the food. |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Thu, 24 Dec 2009 10:27:57 -0500, blake murphy
> wrote: >On Wed, 23 Dec 2009 22:08:06 -0800, sf wrote: > >> On Thu, 24 Dec 2009 00:39:29 -0500, blake murphy >> > wrote: >> >>>On Wed, 23 Dec 2009 10:52:09 -0500, Nancy Young wrote: >>> >>>> sf wrote: >>>>> On Wed, 23 Dec 2009 07:43:30 -0500, "Nancy Young" >>>>> > wrote: >>>>> >>>>>> I used a package of sausage that had 2 hot and 4 sweet (mild) >>>>>> Italian sausages. >>>>> >>>>> Did you pack that yourself? I've never seen mixed packages at the >>>>> grocery store, which I'd love because I prefer hot and hubby prefers >>>>> mild. >>>> >>>> I like Premio brand Italian sausage, I do not know if they are >>>> distributed country wide. They sell packages of mixed hot/sweet. >>>> Very handy as I have the same issue here. >>>> >>>> nancy >>> >>>i see premio in my grocery store in maryland. so they're good, huh? they >>>look respectable. >>> >> You two have choices between Italian sausage brands? > >there are three or four, plus a house brand. > In one store? Great! Where I shop, I'm lucky to find Italian sausage. The one pound chub (branded, but darned if I can remember the name) is a fairly recent phenomena in terms of years. -- I love cooking with wine. Sometimes I even put it in the food. |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Dec 21, 2:15*pm, ChattyCathy > wrote:
> http://www.recfoodcooking.com > 4-5 kinds of cookies: -mohn cookies -molassas spice cookies -forgotten cookies (have you tried them yet, Damsel?) -almond macaroons -maybe oatmeal cookies latkes stollen raisin bread onion cookies (sort of a cracker) |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Thu, 24 Dec 2009 08:41:49 -0800 (PST), maxine in ri
> wrote: >-forgotten cookies (have you tried them yet, No, but I've had forgotten pie. Pretty good stuff, but I never did make it. Nobody except me in my house would have eaten it. -- I love cooking with wine. Sometimes I even put it in the food. |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
maxine in ri wrote:
> 4-5 kinds of cookies: > -mohn cookies > -molassas spice cookies > -forgotten cookies (have you tried them yet, Damsel?) > -almond macaroons > -maybe oatmeal cookies > latkes > stollen > raisin bread > onion cookies (sort of a cracker) > > The onion cookies sound interesting, I would like to give those a try. I baked a cake that used 4 egg yolks, so I used the egg whites to make Forgotten Cookies. I made them in two batches, I was afraid the mixer would be too full but I was wrong. It could handle 4 egg whites at one time. I thought about making divinity but I was afraid of the humidity. Becca |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Thu, 24 Dec 2009 10:27:57 -0500, blake murphy
> wrote: >On Wed, 23 Dec 2009 22:08:06 -0800, sf wrote: > >> On Thu, 24 Dec 2009 00:39:29 -0500, blake murphy >> > wrote: >> >>>On Wed, 23 Dec 2009 10:52:09 -0500, Nancy Young wrote: >>> >>>> sf wrote: >>>>> On Wed, 23 Dec 2009 07:43:30 -0500, "Nancy Young" >>>>> > wrote: >>>>> >>>>>> I used a package of sausage that had 2 hot and 4 sweet (mild) >>>>>> Italian sausages. >>>>> >>>>> Did you pack that yourself? I've never seen mixed packages at the >>>>> grocery store, which I'd love because I prefer hot and hubby prefers >>>>> mild. >>>> >>>> I like Premio brand Italian sausage, I do not know if they are >>>> distributed country wide. They sell packages of mixed hot/sweet. >>>> Very handy as I have the same issue here. >>>> >>>> nancy >>> >>>i see premio in my grocery store in maryland. so they're good, huh? they >>>look respectable. >>> >> You two have choices between Italian sausage brands? > >there are three or four, plus a house brand. I read this thread this morning and looked when we shopped. The had pork, pork and beef, beef, and turkey. All available in hot or mild, bulk or in casings. That was just the store brand offerings. There was at least a half dozen other brands there too. I bought a 4 1/2 pound butt. I'm going to make 2 pounds of Italian and 2 1/2 pounds of breakfast sausage. Lou |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
Nancy Young > wrote:
>sf wrote: >> You two have choices between Italian sausage brands? >Usually there are at least two brands at the supermarket, plus maybe >the store makes their own, too. To the extent I'm carnivorous I love Italian sausage, but I do not see the point in buying it as sausage, as opposed to seasoning up some ground pork myself. (Particularly since one can select better-quality pork for doing this, and it costs somewhat less.) I guess there's an argument that as they cook in their natural casing they acquire a better flavor or juiciness, but I have not noticed much difference. Steve |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
> In article >, > Goomba > wrote: > >> Ranee at Arabian Knits wrote: >>> In article >, >>> sf > wrote: >>> >>>> On Thu, 24 Dec 2009 00:39:29 -0500, blake murphy >>>>> i see premio in my grocery store in maryland. so they're good, huh? >>>>> they >>>>> look respectable. >>>>> >>>> You two have choices between Italian sausage brands? >>> We did/do, even in Small Town, Washington. Isernios, Mario's, whatever >>> the store brand is, local butchers, etc. >> We have multiple choices also. Fresh Market sells one from Union City, >> NJ by a company called "Provisions" which is excellent. Then SamsClub >> has a good brand "Zio", and the standard blechy ones by Johnsonville >> available at almost all markets, and many local shops have their own >> home mixed sausage. Carmine Lonardo's, Polidoro's, Boulder Sausage Company and sausage made in every small Italian store in NW Denver plus all the national brands. Any city with Italian neighborhoods should have multiple local brands/sources. gloria p |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
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(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Tue, 29 Dec 2009 14:20:10 -0500, blake murphy
> wrote: >On Mon, 28 Dec 2009 09:58:01 -0600, Lou Decruss wrote: > >> On Fri, 25 Dec 2009 02:00:04 +0000 (UTC), >> (Steve Pope) wrote: >> >> I've recently started making my own sausage and it's much better. >> I've only made bulk so far but it's been rewarding. >> >>>I guess there's an argument that as they cook in their natural >>>casing they acquire a better flavor or juiciness, but I >>>have not noticed much difference. >> >> I still haven't tackled the stuffer but I just got a package of >> casings so I'll see how it goes. >> >> Lou > >good luck, lou! i have faith in your ability. > I've made home made Italian sausage and stuffed it in casing too, but AFAIC there wasn't a big enough difference to go through all that trouble more than twice. -- I love cooking with wine. Sometimes I even put it in the food. |
(2009-12-21) NS-RFC: 'Tis The Season For.... Holiday Treats!
On Tue, 29 Dec 2009 12:42:00 -0800, sf > wrote:
>On Tue, 29 Dec 2009 14:20:10 -0500, blake murphy > wrote: > >>On Mon, 28 Dec 2009 09:58:01 -0600, Lou Decruss wrote: >> >>> On Fri, 25 Dec 2009 02:00:04 +0000 (UTC), >>> (Steve Pope) wrote: >>> >>> I've recently started making my own sausage and it's much better. >>> I've only made bulk so far but it's been rewarding. >>> >>>>I guess there's an argument that as they cook in their natural >>>>casing they acquire a better flavor or juiciness, but I >>>>have not noticed much difference. >>> >>> I still haven't tackled the stuffer but I just got a package of >>> casings so I'll see how it goes. >>> >>> Lou >> >>good luck, lou! i have faith in your ability. >> >I've made home made Italian sausage and stuffed it in casing too, but >AFAIC there wasn't a big enough difference to go through all that >trouble more than twice. I make bulk sausage often, it's hardly worth the trouble to stuff casings. |
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