On Tue, 01 Sep 2015 12:01:18 +1000, Jeßus > wrote:

>On Mon, 31 Aug 2015 18:47:58 -0700, gtr > wrote:
>
>>On 2015-08-31 23:25:03 +0000, jmcquown said:
>>
>>> On 8/31/2015 7:07 PM, Dave Smith wrote:
>>>> On 2015-08-31 6:46 PM, dsi1 wrote:
>>>>
>>>>>
>>>>> I guess I'm not a herb kind of guy.
>>>>
>>>> Then we won't call you Herb ... or 'erb.
>>>
>>> Herbs are wonderful. I can't imagine cooking without them.
>>
>>Same here. And with the diversity of flavors they represent I can't
>>imagine them being rejected as a group.
>
>How can anyone dis pork and sage?!?

I can, I HATE sage with anything, especially pork, for me traditional
breakfast sau'sage is TIAD.

On 9/2/2015 3:20 AM, Brooklyn1 wrote:
> On Tue, 01 Sep 2015 12:01:18 +1000, Jeßus > wrote:
>
>> On Mon, 31 Aug 2015 18:47:58 -0700, gtr > wrote:
>>
>>> On 2015-08-31 23:25:03 +0000, jmcquown said:
>>>
>>>> On 8/31/2015 7:07 PM, Dave Smith wrote:
>>>>> On 2015-08-31 6:46 PM, dsi1 wrote:
>>>>>
>>>>>>
>>>>>> I guess I'm not a herb kind of guy.
>>>>>
>>>>> Then we won't call you Herb ... or 'erb.
>>>>
>>>> Herbs are wonderful. I can't imagine cooking without them.
>>>
>>> Same here. And with the diversity of flavors they represent I can't
>>> imagine them being rejected as a group.
>>
>> How can anyone dis pork and sage?!?
>
> I can, I LOVE sage with anything, especially pork, for me traditional
> breakfast sau'sage is TO DIE FOR.
>
Mmmm hmmm...

Ayup...

On Tuesday, September 1, 2015 at 12:20:15 PM UTC-5, Brooklyn1 wrote:
>
> On Tue, 01 Sep 2015 12:01:18 +1000, Jeßus > wrote:
>
> >How can anyone dis pork and sage?!?
>
> I can, I HATE sage with anything, especially pork, for me traditional
> breakfast sau'sage is TIAD.
>
>
I don't hate sage but I do find most people are far too
heavy handed with it. When too much is added it produces
a musty taste to me. Blech.