I forgot how good these are!

Logansia (Philipenne version, sweet and a little hot), alt spelling is
Loggansia. These are twisted encased ones so looks like they are on a
string.

Often steamed then lightly fried in a little oil, me I had a good bit
of bacon fat and put them in there to cook. I let them simmer 10
minutes per side. Served over lightly buttered rice with a side of
steamed bok choy and some orange slices.

I now have some wonderfully flavorful bacon fat to use with another
dish.
--

On Thursday, March 24, 2016 at 8:30:24 PM UTC-4, cshenk wrote:
> I forgot how good these are!
>
> Logansia (Philipenne version, sweet and a little hot), alt spelling is
> Loggansia. These are twisted encased ones so looks like they are on a
> string.
>
> Often steamed then lightly fried in a little oil, me I had a good bit
> of bacon fat and put them in there to cook. I let them simmer 10
> minutes per side. Served over lightly buttered rice with a side of
> steamed bok choy and some orange slices.
>
> I now have some wonderfully flavorful bacon fat to use with another
> dish.
> --

Oh, they're sausages (thank you, Google). The name sounds like
some sort of flower species.

Cindy Hamilton

On Thu, 24 Mar 2016 19:30:19 -0500, "cshenk" > wrote:
>
> I forgot how good these are!
>
> Logansia (Philipenne version, sweet and a little hot), alt spelling is
> Loggansia. These are twisted encased ones so looks like they are on a
> string.

It's spelled "longaniza" on the West coast.
>
> Often steamed then lightly fried in a little oil, me I had a good bit
> of bacon fat and put them in there to cook. I let them simmer 10
> minutes per side. Served over lightly buttered rice with a side of
> steamed bok choy and some orange slices.
>
I like longaniza in theory, but in reality they're too sweet for us
and we don't enjoy them; so my default is linguica. We never eat
either of them alone (or Chinese sausages for that matter). I
consider them an ingredient, not a stand alone item on the plate.

> I now have some wonderfully flavorful bacon fat to use with another
> dish.

I could do that with linguica or bacon fat, but I don't - except for
Caldo Verde which requires linguica fat. I have a small container of
bacon fat in the refrigerator, but I never use it. Maybe I don't cook
food that could be enhanced by using bacon fat. How do you use it?

--

sf

sf wrote in rec.food.cooking:

> On Thu, 24 Mar 2016 19:30:19 -0500, "cshenk" > wrote:
> >
> > I forgot how good these are!
> >
> > Logansia (Philipenne version, sweet and a little hot), alt spelling
> > is Loggansia. These are twisted encased ones so looks like they
> > are on a string.
>
> It's spelled "longaniza" on the West coast.
> >
> > Often steamed then lightly fried in a little oil, me I had a good
> > bit of bacon fat and put them in there to cook. I let them simmer
> > 10 minutes per side. Served over lightly buttered rice with a side
> > of steamed bok choy and some orange slices.
> >
> I like longaniza in theory, but in reality they're too sweet for us
> and we don't enjoy them; so my default is linguica. We never eat
> either of them alone (or Chinese sausages for that matter). I
> consider them an ingredient, not a stand alone item on the plate.
>
> > I now have some wonderfully flavorful bacon fat to use with another
> > dish.
>
> I could do that with linguica or bacon fat, but I don't - except for
> Caldo Verde which requires linguica fat. I have a small container of
> bacon fat in the refrigerator, but I never use it. Maybe I don't cook
> food that could be enhanced by using bacon fat. How do you use it?

This set went to a stir fry of cabbage (3 types, asian but can use
normal stuff), mustard greens, red onion, Diakon and gobo (burdock
root). I didnt need all of that oil, I used 3 TB to some 4 cups veggies.

--

Sqwertz wrote in rec.food.cooking:

> On Thu, 24 Mar 2016 19:30:19 -0500, cshenk wrote:
>
> > I forgot how good these are!
> >
> > Logansia (Philipenne version, sweet and a little hot), alt spelling
> > is Loggansia.
>
> Correct spellings are Longanisa and Longganisa, and Philippine
> (Philipenne is a pasta dish made by somebody named Phil).
>
> You either love or hate Filipino longanisa. Along with tocino -
> sliced pork seasoned the same way - it's very sweet and greasy.
>
> -sw

Either way, we know what I meant and I love them. I'll be having some
on rice for lunch at work Monday.



--

On 3/25/2016 5:31 PM, Sqwertz wrote:
> it's very sweet and greasy.
>
> -sw
You criminally STALK and ABUSE women, you sick little dwarfy man!

Here's what you did when you went all over the Usenet impersonating the
well-liked regular named "sf" and posting all her personal data on the
net against her will, including her:

* home address
* age
* cell phone number
* husband's name

etc.

YOU did that, you evil *******!

And then you had the hubris to actually GLOAT about in public saying:

----------------------------------------------------------------------------------
ost
>
Wed, 25 Nov 2015 21:18:00 -0600
MicroPlanet-Gravity/3.0.4



She should call the cops. I've already publicly admitted it is me so
a conviction should be a piece of cake and then forging would stop.
So what's stopping her? I think she suffers from Bovism - she just
loves the attention and drama and screw the rest of the group.

-sw

-----------------------------------------------------------------------------------


And before that you literally stalked poor Omelet, a local Auustin
favorite, right off the Usenet!

In your worst moment ever you actually begged her to KILL you:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

Then after having your nose rubbed in your filthy criminal stalking you
came back with, not an apology, nor the slightest remorse, just this:


"The facebook group is much more pleasant."


But we all know that's only because you cower over there in mortal fear
of being booted by the FB admins.

You're _so done_ here virus, I mean really ****ing done.

I'm making you a project like no other, expect a lot more of your evil
abuse and hatred to be aired for all to see here.

And we both know there's a google archive full of your hatred of women
just waiting to be hung out on the virtual clothesline to dry.

Enjoy then, you rotten, worthless misogynistic *******!