As mentioned in my simmering sausage post a few days ago, the white beans are cooking on the stove as we speak. I have already cut up the bell pepper, jalapeno, garlic, onion, parsley, mushrooms, and roma tomatoes I intend to toss into the finished beans.

As for the sausage, browning them was a disaster. I blame no one but myself. I came in here and asked how long to simmer the sausages after poking holes in them and was told by most that I should brown them. I do not blame those who made the recommendation.

It's a colorful meal. I have made it before, but not with sausage - I used broiled chicken or pork in the past. I am a prepper, not so much a cook. So there I was thinking about the meal and how colorful it would be, the white beans, the red romas, the green parsley and peppers - and I decided, boy, some browned sausage sure would look good in there. So I got out the fry pan and went to work on it earlier tonight.

The room was filled with smoke even though I could detect nothing burning. The fire alarm went off. I opened all windows. I then simmered the browned sausage for half an hour and will toss a bit of it every day into the bean mix. But I am too impatient for browning, and what's worse is I knew it before hand. I made sausage last week as a test, just simmering, and it tasted good enough even though it was not browned. I should have left well enough alone. TMA - too much aggravation. I am just about convinced browning is more cosmetic than anything else. Anyway, I know the meal will be good, but I also know that from now on when I make sausage, which is not often, I will not brown it. I took a shower afterwards and I still feel like a greased out pig. It's beginning to wear off though. Thanks to all who responded to my original post on this matter.

TJ

Whoops, don't want anyone to get the wrong idea after reading my own post and recognizing it could be taken the wrong way. When I say I'm going to toss all those veggies into the beans, I don't mean right into the pot, I mean after sauteing them in 5 or so tablespoons of olive oil. I'm making a pound and a half of beans. I have done it before and it's good. Just saying, if I ever make it again using sausage I will bypass the browning and just simmer them by themselves ala my prepping method. Thanks.

On Saturday, December 2, 2017 at 10:24:28 PM UTC-6, wrote:
>
> The room was filled with smoke even though I could detect nothing burning.. The fire alarm went off. I opened all windows. I then simmered the browned sausage for half an hour and will toss a bit of it every day into the bean mix. But I am too impatient for browning, and what's worse is I knew it before hand.
>
> TJ
>
>
Maybe the pan/skillet was too hot from the burner being on too high??

wrote in message
...

As mentioned in my simmering sausage post a few days ago, the white beans
are cooking on the stove as we speak. I have already cut up the bell
pepper, jalapeno, garlic, onion, parsley, mushrooms, and roma tomatoes I
intend to toss into the finished beans.

As for the sausage, browning them was a disaster. I blame no one but
myself. I came in here and asked how long to simmer the sausages after
poking holes in them and was told by most that I should brown them. I do
not blame those who made the recommendation.

It's a colorful meal. I have made it before, but not with sausage - I used
broiled chicken or pork in the past. I am a prepper, not so much a cook.
So there I was thinking about the meal and how colorful it would be, the
white beans, the red romas, the green parsley and peppers - and I decided,
boy, some browned sausage sure would look good in there. So I got out the
fry pan and went to work on it earlier tonight.

The room was filled with smoke even though I could detect nothing burning.
The fire alarm went off. I opened all windows. I then simmered the browned
sausage for half an hour and will toss a bit of it every day into the bean
mix. But I am too impatient for browning, and what's worse is I knew it
before hand. I made sausage last week as a test, just simmering, and it
tasted good enough even though it was not browned. I should have left well
enough alone. TMA - too much aggravation. I am just about convinced
browning is more cosmetic than anything else. Anyway, I know the meal will
be good, but I also know that from now on when I make sausage, which is not
often, I will not brown it. I took a shower afterwards and I still feel
like a greased out pig. It's beginning to wear off though. Thanks to all
who responded to my original post on this matter.

TJ

==

A lesson learned is never wasted) btw my husband is a prepper so I do
understand you lol

--
http://www.helpforheroes.org.uk

On Saturday, December 2, 2017 at 11:24:28 PM UTC-5, wrote:
> As mentioned in my simmering sausage post a few days ago, the white beans are cooking on the stove as we speak. I have already cut up the bell pepper, jalapeno, garlic, onion, parsley, mushrooms, and roma tomatoes I intend to toss into the finished beans.
>
> As for the sausage, browning them was a disaster. I blame no one but myself. I came in here and asked how long to simmer the sausages after poking holes in them and was told by most that I should brown them. I do not blame those who made the recommendation.
>
> It's a colorful meal. I have made it before, but not with sausage - I used broiled chicken or pork in the past. I am a prepper, not so much a cook.. So there I was thinking about the meal and how colorful it would be, the white beans, the red romas, the green parsley and peppers - and I decided, boy, some browned sausage sure would look good in there. So I got out the fry pan and went to work on it earlier tonight.
>
> The room was filled with smoke even though I could detect nothing burning.. The fire alarm went off. I opened all windows. I then simmered the browned sausage for half an hour and will toss a bit of it every day into the bean mix. But I am too impatient for browning, and what's worse is I knew it before hand. I made sausage last week as a test, just simmering, and it tasted good enough even though it was not browned. I should have left well enough alone. TMA - too much aggravation. I am just about convinced browning is more cosmetic than anything else. Anyway, I know the meal will be good, but I also know that from now on when I make sausage, which is not often, I will not brown it. I took a shower afterwards and I still feel like a greased out pig. It's beginning to wear off though. Thanks to all who responded to my original post on this matter.
>
> TJ

It would be interesting to know how you went about browning the sausage.
What was the burner setting?
Did you add oil to the pan? If so, how much?
How long were the sausages in the pan?
Did you leave the room while they were browning?

Cindy Hamilton

Cindy Hamilton wrote:
>
> It would be interesting to know how you went about browning the sausage.
> What was the burner setting?
> Did you add oil to the pan? If so, how much?
> How long were the sausages in the pan?
> Did you leave the room while they were browning?

Bottom line, he screwed it up. If his room got all smoky, he
cooked them on too high heat rather than simmer on low heat until
browned. He failed. Take him out and shoot him at dawn. No more
sausage cooking for that darn fellow! :-D

On 2017-12-03 10:31 AM, Gary wrote:
> Cindy Hamilton wrote:
>>
>> It would be interesting to know how you went about browning the sausage.
>> What was the burner setting?
>> Did you add oil to the pan? If so, how much?
>> How long were the sausages in the pan?
>> Did you leave the room while they were browning?
>
> Bottom line, he screwed it up. If his room got all smoky, he
> cooked them on too high heat rather than simmer on low heat until
> browned. He failed. Take him out and shoot him at dawn. No more
> sausage cooking for that darn fellow! :-D
>

It should be refreshing to have someone who asks for help and and tries
to follow the advice given before rejecting it.

On Sunday, December 3, 2017 at 12:38:10 AM UTC-5, wrote:

> Maybe the pan/skillet was too hot from the burner being on too high??


I'm sure you're right. I poked holes in the sausage but it was amazing how little fat came out. Not enough moisture. I guess I burned it all away. Eatable though. Good thing I prep. I do not throw meat into my beans, but add it daily to whatever bowl I'm eating out of. So even if the sausage turned out really bad, no big deal, I'd just get some other meat and broil it, or go with the sausage again, only this time without browning. The bean/veggie thing came out nice. It's all ok. Thanks.

On Sunday, December 3, 2017 at 7:52:08 AM UTC-5, Cindy Hamilton wrote:
> On Saturday, December 2, 2017 at 11:24:28 PM UTC-5, wrote:
> > As mentioned in my simmering sausage post a few days ago, the white beans are cooking on the stove as we speak. I have already cut up the bell pepper, jalapeno, garlic, onion, parsley, mushrooms, and roma tomatoes I intend to toss into the finished beans.
> >
> > As for the sausage, browning them was a disaster. I blame no one but myself. I came in here and asked how long to simmer the sausages after poking holes in them and was told by most that I should brown them. I do not blame those who made the recommendation.
> >
> > It's a colorful meal. I have made it before, but not with sausage - I used broiled chicken or pork in the past. I am a prepper, not so much a cook. So there I was thinking about the meal and how colorful it would be, the white beans, the red romas, the green parsley and peppers - and I decided, boy, some browned sausage sure would look good in there. So I got out the fry pan and went to work on it earlier tonight.
> >
> > The room was filled with smoke even though I could detect nothing burning. The fire alarm went off. I opened all windows. I then simmered the browned sausage for half an hour and will toss a bit of it every day into the bean mix. But I am too impatient for browning, and what's worse is I knew it before hand. I made sausage last week as a test, just simmering, and it tasted good enough even though it was not browned. I should have left well enough alone. TMA - too much aggravation. I am just about convinced browning is more cosmetic than anything else. Anyway, I know the meal will be good, but I also know that from now on when I make sausage, which is not often, I will not brown it. I took a shower afterwards and I still feel like a greased out pig. It's beginning to wear off though. Thanks to all who responded to my original post on this matter.
> >
> > TJ
>
> It would be interesting to know how you went about browning the sausage.
> What was the burner setting?
> Did you add oil to the pan? If so, how much?
> How long were the sausages in the pan?
> Did you leave the room while they were browning?
>
> Cindy Hamilton



TMQ

On Sunday, December 3, 2017 at 7:52:08 AM UTC-5, Cindy Hamilton wrote:
> On Saturday, December 2, 2017 at 11:24:28 PM UTC-5, wrote:
> > As mentioned in my simmering sausage post a few days ago, the white beans are cooking on the stove as we speak. I have already cut up the bell pepper, jalapeno, garlic, onion, parsley, mushrooms, and roma tomatoes I intend to toss into the finished beans.
> >
> > As for the sausage, browning them was a disaster. I blame no one but myself. I came in here and asked how long to simmer the sausages after poking holes in them and was told by most that I should brown them. I do not blame those who made the recommendation.
> >
> > It's a colorful meal. I have made it before, but not with sausage - I used broiled chicken or pork in the past. I am a prepper, not so much a cook. So there I was thinking about the meal and how colorful it would be, the white beans, the red romas, the green parsley and peppers - and I decided, boy, some browned sausage sure would look good in there. So I got out the fry pan and went to work on it earlier tonight.
> >
> > The room was filled with smoke even though I could detect nothing burning. The fire alarm went off. I opened all windows. I then simmered the browned sausage for half an hour and will toss a bit of it every day into the bean mix. But I am too impatient for browning, and what's worse is I knew it before hand. I made sausage last week as a test, just simmering, and it tasted good enough even though it was not browned. I should have left well enough alone. TMA - too much aggravation. I am just about convinced browning is more cosmetic than anything else. Anyway, I know the meal will be good, but I also know that from now on when I make sausage, which is not often, I will not brown it. I took a shower afterwards and I still feel like a greased out pig. It's beginning to wear off though. Thanks to all who responded to my original post on this matter.
> >
> > TJ
>
> It would be interesting to know how you went about browning the sausage.
> What was the burner setting?
> Did you add oil to the pan? If so, how much?
> How long were the sausages in the pan?
> Did you leave the room while they were browning?
>
> Cindy Hamilton


TMQ - (too many questions!)................

Burner was on about medium.
Not much oil, just enough to coat the pan, olive oil.
About 3 to 4 minutes per side, 4 sides
Did not leave the room. No burnt smell but could see things fogging up. Then I did go to the bathroom for a minute and I could really see it and smell it on entering the kitchen. I was expecting the alarm to go off. Hell, I once had a fire alarm go off from vacuuming the floor. Not in this place though. Anyway, those are the answers and I'm not worried, I won't brown again, and if I do I'll try to show more patience. I still don't think it's necessary to brown when adding to beans. Thanks.

On Sunday, December 3, 2017 at 10:29:45 AM UTC-5, Gary wrote:
> Cindy Hamilton wrote:
> >
> > It would be interesting to know how you went about browning the sausage..
> > What was the burner setting?
> > Did you add oil to the pan? If so, how much?
> > How long were the sausages in the pan?
> > Did you leave the room while they were browning?
>
> Bottom line, he screwed it up. If his room got all smoky, he
> cooked them on too high heat rather than simmer on low heat until
> browned. He failed. Take him out and shoot him at dawn. No more
> sausage cooking for that darn fellow! :-D


Why at dawn? Can't I be shot at night? When a person is going to be executed they should at least be able to call the time. And the type music to be played as they march out to the firing squad, or the hangman's rope, or the electric chair, or the gas chamber, or whatever new and improved method they are using these days or in the future. Burn baby burn!

On Sunday, December 3, 2017 at 12:51:29 PM UTC-5, Dave Smith wrote:
> On 2017-12-03 10:31 AM, Gary wrote:
> > Cindy Hamilton wrote:
> >>
> >> It would be interesting to know how you went about browning the sausage.
> >> What was the burner setting?
> >> Did you add oil to the pan? If so, how much?
> >> How long were the sausages in the pan?
> >> Did you leave the room while they were browning?
> >
> > Bottom line, he screwed it up. If his room got all smoky, he
> > cooked them on too high heat rather than simmer on low heat until
> > browned. He failed. Take him out and shoot him at dawn. No more
> > sausage cooking for that darn fellow! :-D
> >
>
> It should be refreshing to have someone who asks for help and and tries
> to follow the advice given before rejecting it.


Sarcasm eh? Well Dave, I followed the instructions but not explicitly. I fouled up as Gary says. Take me out and blow my head off. Or tie me to the rack and torture me in Vincent Price or Boris Karloff fashion. I am an honest guy, Dave - I admit I screwed up. Furthermore I knew I would screw up even before it happened. I saw into the future and I saw the truth. I am a prophet, not a cook.

wrote in rec.food.cooking:

> As mentioned in my simmering sausage post a few days ago, the white
> beans are cooking on the stove as we speak. I have already cut up
> the bell pepper, jalapeno, garlic, onion, parsley, mushrooms, and
> roma tomatoes I intend to toss into the finished beans.
>
> As for the sausage, browning them was a disaster. I blame no one but
> myself. I came in here and asked how long to simmer the sausages
> after poking holes in them and was told by most that I should brown
> them. I do not blame those who made the recommendation.
>
> It's a colorful meal. I have made it before, but not with sausage -
> I used broiled chicken or pork in the past. I am a prepper, not so
> much a cook. So there I was thinking about the meal and how colorful
> it would be, the white beans, the red romas, the green parsley and
> peppers - and I decided, boy, some browned sausage sure would look
> good in there. So I got out the fry pan and went to work on it
> earlier tonight.
>
> The room was filled with smoke even though I could detect nothing
> burning. The fire alarm went off. I opened all windows. I then
> simmered the browned sausage for half an hour and will toss a bit of
> it every day into the bean mix. But I am too impatient for browning,
> and what's worse is I knew it before hand. I made sausage last week
> as a test, just simmering, and it tasted good enough even though it
> was not browned. I should have left well enough alone. TMA - too
> much aggravation. I am just about convinced browning is more
> cosmetic than anything else. Anyway, I know the meal will be good,
> but I also know that from now on when I make sausage, which is not
> often, I will not brown it. I took a shower afterwards and I still
> feel like a greased out pig. It's beginning to wear off though.
> Thanks to all who responded to my original post on this matter.
>
> TJ

Hi TJ,

A good effort there! On browning the sausage, it really depends on the
type as to how you want to do that.

A firm sort like Pepperoni or Chorizo (those are firm here, not sure of
other places) works better unbrowned. A softer sort like a Jimmy Dean,
browning wrks but this is to middle cooked, not crispy outsides.

--

Cindy Hamilton wrote in rec.food.cooking:

> On Saturday, December 2, 2017 at 11:24:28 PM UTC-5,
> wrote:
> > As mentioned in my simmering sausage post a few days ago, the white
> > beans are cooking on the stove as we speak. I have already cut up
> > the bell pepper, jalapeno, garlic, onion, parsley, mushrooms, and
> > roma tomatoes I intend to toss into the finished beans.
> >
> > As for the sausage, browning them was a disaster. I blame no one
> > but myself. I came in here and asked how long to simmer the
> > sausages after poking holes in them and was told by most that I
> > should brown them. I do not blame those who made the
> > recommendation.
> >
> > It's a colorful meal. I have made it before, but not with sausage
> > - I used broiled chicken or pork in the past. I am a prepper, not
> > so much a cook. So there I was thinking about the meal and how
> > colorful it would be, the white beans, the red romas, the green
> > parsley and peppers - and I decided, boy, some browned sausage sure
> > would look good in there. So I got out the fry pan and went to
> > work on it earlier tonight.
> >
> > The room was filled with smoke even though I could detect nothing
> > burning. The fire alarm went off. I opened all windows. I then
> > simmered the browned sausage for half an hour and will toss a bit
> > of it every day into the bean mix. But I am too impatient for
> > browning, and what's worse is I knew it before hand. I made
> > sausage last week as a test, just simmering, and it tasted good
> > enough even though it was not browned. I should have left well
> > enough alone. TMA - too much aggravation. I am just about
> > convinced browning is more cosmetic than anything else. Anyway, I
> > know the meal will be good, but I also know that from now on when I
> > make sausage, which is not often, I will not brown it. I took a
> > shower afterwards and I still feel like a greased out pig. It's
> > beginning to wear off though. Thanks to all who responded to my
> > original post on this matter.
> >
> > TJ
>
> It would be interesting to know how you went about browning the
> sausage. What was the burner setting?
> Did you add oil to the pan? If so, how much?
> How long were the sausages in the pan?
> Did you leave the room while they were browning?
>
> Cindy Hamilton

Hi Cindy,

All good info but the missing question is 'what type of sausage'. We
might all have a type in mind but that may not be what he was using.

--

Dave Smith wrote in rec.food.cooking:

> On 2017-12-03 10:31 AM, Gary wrote:
> > Cindy Hamilton wrote:
> > >
> > > It would be interesting to know how you went about browning the
> > > sausage. What was the burner setting?
> > > Did you add oil to the pan? If so, how much?
> > > How long were the sausages in the pan?
> > > Did you leave the room while they were browning?
> >
> > Bottom line, he screwed it up. If his room got all smoky, he
> > cooked them on too high heat rather than simmer on low heat until
> > browned. He failed. Take him out and shoot him at dawn. No more
> > sausage cooking for that darn fellow! :-D
> >
>
> It should be refreshing to have someone who asks for help and and
> tries to follow the advice given before rejecting it.

+1

--

wrote in message
...

On Sunday, December 3, 2017 at 12:51:29 PM UTC-5, Dave Smith wrote:
> On 2017-12-03 10:31 AM, Gary wrote:
> > Cindy Hamilton wrote:
> >>
> >> It would be interesting to know how you went about browning the
> >> sausage.
> >> What was the burner setting?
> >> Did you add oil to the pan? If so, how much?
> >> How long were the sausages in the pan?
> >> Did you leave the room while they were browning?
> >
> > Bottom line, he screwed it up. If his room got all smoky, he
> > cooked them on too high heat rather than simmer on low heat until
> > browned. He failed. Take him out and shoot him at dawn. No more
> > sausage cooking for that darn fellow! :-D
> >
>
> It should be refreshing to have someone who asks for help and and tries
> to follow the advice given before rejecting it.


Sarcasm eh? Well Dave, I followed the instructions but not explicitly. I
fouled up as Gary says. Take me out and blow my head off. Or tie me to the
rack and torture me in Vincent Price or Boris Karloff fashion. I am an
honest guy, Dave - I admit I screwed up. Furthermore I knew I would screw
up even before it happened. I saw into the future and I saw the truth. I
am a prophet, not a cook.

==

<g>

--
http://www.helpforheroes.org.uk

On Sun, 03 Dec 2017 13:28:26 -0600, "cshenk" > wrote:

wrote in rec.food.cooking:
>
>> As mentioned in my simmering sausage post a few days ago, the white
>> beans are cooking on the stove as we speak. I have already cut up
>> the bell pepper, jalapeno, garlic, onion, parsley, mushrooms, and
>> roma tomatoes I intend to toss into the finished beans.
>>
>> As for the sausage, browning them was a disaster. I blame no one but
>> myself. I came in here and asked how long to simmer the sausages
>> after poking holes in them and was told by most that I should brown
>> them. I do not blame those who made the recommendation.
>>
>> It's a colorful meal. I have made it before, but not with sausage -
>> I used broiled chicken or pork in the past. I am a prepper, not so
>> much a cook. So there I was thinking about the meal and how colorful
>> it would be, the white beans, the red romas, the green parsley and
>> peppers - and I decided, boy, some browned sausage sure would look
>> good in there. So I got out the fry pan and went to work on it
>> earlier tonight.
>>
>> The room was filled with smoke even though I could detect nothing
>> burning. The fire alarm went off. I opened all windows. I then
>> simmered the browned sausage for half an hour and will toss a bit of
>> it every day into the bean mix. But I am too impatient for browning,
>> and what's worse is I knew it before hand. I made sausage last week
>> as a test, just simmering, and it tasted good enough even though it
>> was not browned. I should have left well enough alone. TMA - too
>> much aggravation. I am just about convinced browning is more
>> cosmetic than anything else. Anyway, I know the meal will be good,
>> but I also know that from now on when I make sausage, which is not
>> often, I will not brown it. I took a shower afterwards and I still
>> feel like a greased out pig. It's beginning to wear off though.
>> Thanks to all who responded to my original post on this matter.
>>
>> TJ
>
>Hi TJ,
>
>A good effort there! On browning the sausage, it really depends on the
>type as to how you want to do that.
>
>A firm sort like Pepperoni or Chorizo (those are firm here, not sure of
>other places)

Like in Thailand, the Land of Roti?

On Sunday, December 3, 2017 at 2:16:33 PM UTC-5, wrote:

> Burner was on about medium.
> Not much oil, just enough to coat the pan, olive oil.
> About 3 to 4 minutes per side, 4 sides
> Did not leave the room. No burnt smell but could see things fogging up. Then I did go to the bathroom for a minute and I could really see it and smell it on entering the kitchen. I was expecting the alarm to go off. Hell, I once had a fire alarm go off from vacuuming the floor. Not in this place though. Anyway, those are the answers and I'm not worried, I won't brown again, and if I do I'll try to show more patience. I still don't think it's necessary to brown when adding to beans. Thanks.

One thing worth remembering is that food won't brown while the surface is
wet. Once the surface moisture evaporates, things can go pretty quickly.

Cindy Hamilton

On 12/3/2017 11:13 AM, Sqwertz wrote:
> Whew. That's an awful lot of drama

>
-----------------------------------------------------------------------------------
> 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.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw
> Do not let "Oscar" near your food. He was obliviously digging
> boogers out of his nose with his thumb at the end of the check-stand
> while bagging groceries. Fortunately he was bagging the customer
> next to me, not mine. Otherwise I would have made a stink about it
> right then, and with no mercy.
>
> Note - it has been one month since I visited Sprouts and wrote this
review (Grand Opening weekend, IIRC) as well as writing to corporate
about my experience (Oscar + overcharges). Sprouts has never responded
or offered a refund. They'll probably complain about this review, though.
>
> They get 1 star for nose-picking while touching customer food.

On Sunday, December 3, 2017 at 2:28:34 PM UTC-5, cshenk wrote:
> wrote in rec.food.cooking:
>
> > As mentioned in my simmering sausage post a few days ago, the white
> > beans are cooking on the stove as we speak. I have already cut up
> > the bell pepper, jalapeno, garlic, onion, parsley, mushrooms, and
> > roma tomatoes I intend to toss into the finished beans.
> >
> > As for the sausage, browning them was a disaster. I blame no one but
> > myself. I came in here and asked how long to simmer the sausages
> > after poking holes in them and was told by most that I should brown
> > them. I do not blame those who made the recommendation.
> >
> > It's a colorful meal. I have made it before, but not with sausage -
> > I used broiled chicken or pork in the past. I am a prepper, not so
> > much a cook. So there I was thinking about the meal and how colorful
> > it would be, the white beans, the red romas, the green parsley and
> > peppers - and I decided, boy, some browned sausage sure would look
> > good in there. So I got out the fry pan and went to work on it
> > earlier tonight.
> >
> > The room was filled with smoke even though I could detect nothing
> > burning. The fire alarm went off. I opened all windows. I then
> > simmered the browned sausage for half an hour and will toss a bit of
> > it every day into the bean mix. But I am too impatient for browning,
> > and what's worse is I knew it before hand. I made sausage last week
> > as a test, just simmering, and it tasted good enough even though it
> > was not browned. I should have left well enough alone. TMA - too
> > much aggravation. I am just about convinced browning is more
> > cosmetic than anything else. Anyway, I know the meal will be good,
> > but I also know that from now on when I make sausage, which is not
> > often, I will not brown it. I took a shower afterwards and I still
> > feel like a greased out pig. It's beginning to wear off though.
> > Thanks to all who responded to my original post on this matter.
> >
> > TJ
>
> Hi TJ,
>
> A good effort there! On browning the sausage, it really depends on the
> type as to how you want to do that.
>
> A firm sort like Pepperoni or Chorizo (those are firm here, not sure of
> other places) works better unbrowned. A softer sort like a Jimmy Dean,
> browning wrks but this is to middle cooked, not crispy outsides.


The sausage turned out ok. I don't eat sausage often, I usually use pork loin or chicken broiled to toss into the bean mix. This time I thought I'd go with sausage. A few weeks ago I made a trial run using two raw bratwursts from Whole Foods (they were out of Italian). I poked holes in them and simmered them only. They tasted just as good as the ones I browned the other day. The browned ones were not destroyed but the place was full of smoke and the fire alarm went off. Ok, so I'm lazy - not only won't deny it, will proudly admit it - but next time I use sausage for something like my bean mix I will simply simmer and not brown. I browned them because I thought they'd look better in the already colorful mix. I don't think it's necessary. Thanks for your comments.

TJ

On Sunday, December 3, 2017 at 2:34:17 PM UTC-5, cshenk wrote:
> Cindy Hamilton wrote in rec.food.cooking:

> Hi Cindy,
>
> All good info but the missing question is 'what type of sausage'. We
> might all have a type in mind but that may not be what he was using.


I used mild Italian with the casings on. Got them at Whole Foods. Burning the sausage was a patience issue, nothing more. I let the pan get too hot.. The sausage did not appear to be browning and I didn't see a swarming mass of oil coming from them as I recall from my younger years making breakfast sausage. I am not a big sausage eater anyway, just wanted to make some to toss daily into a mix of beans I made separately along with spices and veggies I sauteed separately. I am more a prepper than a cook. I make the base, in this case the beans, first - then I toss in the sauteed bell pepper, 'shrooms, garlic, etc. The meat is kept separately in the fridge and added to whatever bowl I'm using daily. I developed my prepping method over the years when I drove cab and didn't have time for cooking. I still use it. I think it makes sense for some things. I eat the same thing for 6 days, max, then switch to something else, unless what I made is really delightful, in which case I might make the same thing again.

TJ

On Sunday, December 3, 2017 at 2:35:03 PM UTC-5, cshenk wrote:
> Dave Smith wrote in rec.food.cooking:
>
> > On 2017-12-03 10:31 AM, Gary wrote:
> > > Cindy Hamilton wrote:
> > > >
> > > > It would be interesting to know how you went about browning the
> > > > sausage. What was the burner setting?
> > > > Did you add oil to the pan? If so, how much?
> > > > How long were the sausages in the pan?
> > > > Did you leave the room while they were browning?
> > >
> > > Bottom line, he screwed it up. If his room got all smoky, he
> > > cooked them on too high heat rather than simmer on low heat until
> > > browned. He failed. Take him out and shoot him at dawn. No more
> > > sausage cooking for that darn fellow! :-D
> > >
> >
> > It should be refreshing to have someone who asks for help and and
> > tries to follow the advice given before rejecting it.
>
> +1
>
> --


Is +1 a good post rating? If so I think the word 'rejecting' was a bit harsh. I did not 'reject' anyone's advice. In fact, the advice was conflicting, as if often the case, not just in this group but in life in general. I did not reject anything. I used advice wrongly, that is all, and I accept responsibility for it. Thank you.

TJ

On Sunday, December 3, 2017 at 3:23:15 PM UTC-5, Ophelia wrote:
> wrote in message
> ...
>
> On Sunday, December 3, 2017 at 12:51:29 PM UTC-5, Dave Smith wrote:
> > On 2017-12-03 10:31 AM, Gary wrote:
> > > Cindy Hamilton wrote:
> > >>
> > >> It would be interesting to know how you went about browning the
> > >> sausage.
> > >> What was the burner setting?
> > >> Did you add oil to the pan? If so, how much?
> > >> How long were the sausages in the pan?
> > >> Did you leave the room while they were browning?
> > >
> > > Bottom line, he screwed it up. If his room got all smoky, he
> > > cooked them on too high heat rather than simmer on low heat until
> > > browned. He failed. Take him out and shoot him at dawn. No more
> > > sausage cooking for that darn fellow! :-D
> > >
> >
> > It should be refreshing to have someone who asks for help and and tries
> > to follow the advice given before rejecting it.
>
>
> Sarcasm eh? Well Dave, I followed the instructions but not explicitly. I
> fouled up as Gary says. Take me out and blow my head off. Or tie me to the
> rack and torture me in Vincent Price or Boris Karloff fashion. I am an
> honest guy, Dave - I admit I screwed up. Furthermore I knew I would screw
> up even before it happened. I saw into the future and I saw the truth. I
> am a prophet, not a cook.
>
> ==
>
> <g>
>
> --
> http://www.helpforheroes.org.uk


I am not up on cyber speak. Does <g> stand for 'groan' or 'good', or what? I'd like to know. Thanks.

TJ

On Sunday, December 3, 2017 at 4:39:33 PM UTC-5, Cindy Hamilton wrote:
> On Sunday, December 3, 2017 at 2:16:33 PM UTC-5, wrote:
>
> > Burner was on about medium.
> > Not much oil, just enough to coat the pan, olive oil.
> > About 3 to 4 minutes per side, 4 sides
> > Did not leave the room. No burnt smell but could see things fogging up.. Then I did go to the bathroom for a minute and I could really see it and smell it on entering the kitchen. I was expecting the alarm to go off. Hell, I once had a fire alarm go off from vacuuming the floor. Not in this place though. Anyway, those are the answers and I'm not worried, I won't brown again, and if I do I'll try to show more patience. I still don't think it's necessary to brown when adding to beans. Thanks.
>
> One thing worth remembering is that food won't brown while the surface is
> wet. Once the surface moisture evaporates, things can go pretty quickly.
>
> Cindy Hamilton


Good point. I was waiting to see some oil coming from the sausage. I poked holes in the casings first. And you are right, the pan stayed dry. I knew even as it was happening that I was messing up. I live in an apartment building where all appliances are electric. It's been that way everywhere around here. When I lived in LA. it was mostly gas. I loved the gas stove.. But I am not blaming the electric, I am blaming only myself. Plus it was no big deal, the sausage was edible, and the whole mix turned out pretty good.

TJ

wrote in message
...

On Sunday, December 3, 2017 at 3:23:15 PM UTC-5, Ophelia wrote:
> wrote in message
> ...
>
> On Sunday, December 3, 2017 at 12:51:29 PM UTC-5, Dave Smith wrote:
> > On 2017-12-03 10:31 AM, Gary wrote:
> > > Cindy Hamilton wrote:
> > >>
> > >> It would be interesting to know how you went about browning the
> > >> sausage.
> > >> What was the burner setting?
> > >> Did you add oil to the pan? If so, how much?
> > >> How long were the sausages in the pan?
> > >> Did you leave the room while they were browning?
> > >
> > > Bottom line, he screwed it up. If his room got all smoky, he
> > > cooked them on too high heat rather than simmer on low heat until
> > > browned. He failed. Take him out and shoot him at dawn. No more
> > > sausage cooking for that darn fellow! :-D
> > >
> >
> > It should be refreshing to have someone who asks for help and and tries
> > to follow the advice given before rejecting it.
>
>
> Sarcasm eh? Well Dave, I followed the instructions but not explicitly. I
> fouled up as Gary says. Take me out and blow my head off. Or tie me to
> the
> rack and torture me in Vincent Price or Boris Karloff fashion. I am an
> honest guy, Dave - I admit I screwed up. Furthermore I knew I would screw
> up even before it happened. I saw into the future and I saw the truth. I
> am a prophet, not a cook.
>
> ==
>
> <g>
>
> --
> http://www.helpforheroes.org.uk


I am not up on cyber speak. Does <g> stand for 'groan' or 'good', or what?
I'd like to know. Thanks.

TJ

<g> = grin


--
http://www.helpforheroes.org.uk

On 12/4/2017 12:56 PM, wrote:
> On Sunday, December 3, 2017 at 3:23:15 PM UTC-5, Ophelia wrote:
>> wrote in message
>> ...
>>
>> On Sunday, December 3, 2017 at 12:51:29 PM UTC-5, Dave Smith wrote:
>>> On 2017-12-03 10:31 AM, Gary wrote:
>>>> Cindy Hamilton wrote:
>>>>>
>>>>> It would be interesting to know how you went about browning the
>>>>> sausage.
>>>>> What was the burner setting?
>>>>> Did you add oil to the pan? If so, how much?
>>>>> How long were the sausages in the pan?
>>>>> Did you leave the room while they were browning?
>>>>
>>>> Bottom line, he screwed it up. If his room got all smoky, he
>>>> cooked them on too high heat rather than simmer on low heat until
>>>> browned. He failed. Take him out and shoot him at dawn. No more
>>>> sausage cooking for that darn fellow! :-D
>>>>
>>>
>>> It should be refreshing to have someone who asks for help and and tries
>>> to follow the advice given before rejecting it.
>>
>>
>> Sarcasm eh? Well Dave, I followed the instructions but not explicitly. I
>> fouled up as Gary says. Take me out and blow my head off. Or tie me to the
>> rack and torture me in Vincent Price or Boris Karloff fashion. I am an
>> honest guy, Dave - I admit I screwed up. Furthermore I knew I would screw
>> up even before it happened. I saw into the future and I saw the truth. I
>> am a prophet, not a cook.
>>
>> ==
>>
>> <g>
>>
>> --
>> http://www.helpforheroes.org.uk
>
>
> I am not up on cyber speak. Does <g> stand for 'groan' or 'good', or what? I'd like to know. Thanks.
>
> TJ
>
<grin>

wrote in rec.food.cooking:

> On Sunday, December 3, 2017 at 2:34:17 PM UTC-5, cshenk wrote:
> > Cindy Hamilton wrote in rec.food.cooking:
>
> > Hi Cindy,
> >
> > All good info but the missing question is 'what type of sausage'. We
> > might all have a type in mind but that may not be what he was using.
>
>
> I used mild Italian with the casings on. Got them at Whole Foods.
> Burning the sausage was a patience issue, nothing more. I let the
> pan get too hot. The sausage did not appear to be browning and I
> didn't see a swarming mass of oil coming from them as I recall from
> my younger years making breakfast sausage. I am not a big sausage
> eater anyway, just wanted to make some to toss daily into a mix of
> beans I made separately along with spices and veggies I sauteed
> separately. I am more a prepper than a cook. I make the base, in
> this case the beans, first - then I toss in the sauteed bell pepper,
> 'shrooms, garlic, etc. The meat is kept separately in the fridge and
> added to whatever bowl I'm using daily. I developed my prepping
> method over the years when I drove cab and didn't have time for
> cooking. I still use it. I think it makes sense for some things. I
> eat the same thing for 6 days, max, then switch to something else,
> unless what I made is really delightful, in which case I might make
> the same thing again.
>
> TJ

Ok, works!

--

wrote in rec.food.cooking:

> On Sunday, December 3, 2017 at 2:35:03 PM UTC-5, cshenk wrote:
> > Dave Smith wrote in rec.food.cooking:
> >
> > > On 2017-12-03 10:31 AM, Gary wrote:
> > > > Cindy Hamilton wrote:
> > > > >
> > > > > It would be interesting to know how you went about browning
> > > > > the sausage. What was the burner setting?
> > > > > Did you add oil to the pan? If so, how much?
> > > > > How long were the sausages in the pan?
> > > > > Did you leave the room while they were browning?
> > > >
> > > > Bottom line, he screwed it up. If his room got all smoky, he
> > > > cooked them on too high heat rather than simmer on low heat
> > > > until browned. He failed. Take him out and shoot him at dawn.
> > > > No more sausage cooking for that darn fellow! :-D
> > > >
> > >
> > > It should be refreshing to have someone who asks for help and and
> > > tries to follow the advice given before rejecting it.
> >
> > +1
> >
> > --
>
>
> Is +1 a good post rating? If so I think the word 'rejecting' was a
> bit harsh. I did not 'reject' anyone's advice. In fact, the advice
> was conflicting, as if often the case, not just in this group but in
> life in general. I did not reject anything. I used advice wrongly,
> that is all, and I accept responsibility for it. Thank you.
>
> TJ

No problem, it's a good rating on you and how you have handled it all.

--

On Monday, December 4, 2017 at 4:20:32 PM UTC-5, Ophelia wrote:
> wrote in message
> ...
>
> On Sunday, December 3, 2017 at 3:23:15 PM UTC-5, Ophelia wrote:
> > wrote in message
> > ...
> >
> > On Sunday, December 3, 2017 at 12:51:29 PM UTC-5, Dave Smith wrote:
> > > On 2017-12-03 10:31 AM, Gary wrote:
> > > > Cindy Hamilton wrote:
> > > >>
> > > >> It would be interesting to know how you went about browning the
> > > >> sausage.
> > > >> What was the burner setting?
> > > >> Did you add oil to the pan? If so, how much?
> > > >> How long were the sausages in the pan?
> > > >> Did you leave the room while they were browning?
> > > >
> > > > Bottom line, he screwed it up. If his room got all smoky, he
> > > > cooked them on too high heat rather than simmer on low heat until
> > > > browned. He failed. Take him out and shoot him at dawn. No more
> > > > sausage cooking for that darn fellow! :-D
> > > >
> > >
> > > It should be refreshing to have someone who asks for help and and tries
> > > to follow the advice given before rejecting it.
> >
> >
> > Sarcasm eh? Well Dave, I followed the instructions but not explicitly. I
> > fouled up as Gary says. Take me out and blow my head off. Or tie me to
> > the
> > rack and torture me in Vincent Price or Boris Karloff fashion. I am an
> > honest guy, Dave - I admit I screwed up. Furthermore I knew I would screw
> > up even before it happened. I saw into the future and I saw the truth. I
> > am a prophet, not a cook.
> >
> > ==
> >
> > <g>
> >
> > --
> > http://www.helpforheroes.org.uk
>
>
> I am not up on cyber speak. Does <g> stand for 'groan' or 'good', or what?
> I'd like to know. Thanks.
>
> TJ
>
> <g> = grin


Thanks, I really didn't know. I guess grin is somewhere between groan and good, one of those "can go either way" type deals. Kind of middle of the road, can be interpreted lots of different ways. "Hey man, I wasn't laughing at you, I was just grinning." Or, "Yo, back up, I wasn't sneering at you, that was just a grin." Grin: a cop out for moderates. Hah hah hah

On Monday, December 4, 2017 at 6:51:36 PM UTC-5, cshenk wrote:
> wrote in rec.food.cooking:
>
> > On Sunday, December 3, 2017 at 2:35:03 PM UTC-5, cshenk wrote:
> > > Dave Smith wrote in rec.food.cooking:
> > >
> > > > On 2017-12-03 10:31 AM, Gary wrote:
> > > > > Cindy Hamilton wrote:
> > > > > >
> > > > > > It would be interesting to know how you went about browning
> > > > > > the sausage. What was the burner setting?
> > > > > > Did you add oil to the pan? If so, how much?
> > > > > > How long were the sausages in the pan?
> > > > > > Did you leave the room while they were browning?
> > > > >
> > > > > Bottom line, he screwed it up. If his room got all smoky, he
> > > > > cooked them on too high heat rather than simmer on low heat
> > > > > until browned. He failed. Take him out and shoot him at dawn.
> > > > > No more sausage cooking for that darn fellow! :-D
> > > > >
> > > >
> > > > It should be refreshing to have someone who asks for help and and
> > > > tries to follow the advice given before rejecting it.
> > >
> > > +1
> > >
> > > --
> >
> >
> > Is +1 a good post rating? If so I think the word 'rejecting' was a
> > bit harsh. I did not 'reject' anyone's advice. In fact, the advice
> > was conflicting, as if often the case, not just in this group but in
> > life in general. I did not reject anything. I used advice wrongly,
> > that is all, and I accept responsibility for it. Thank you.
> >
> > TJ
>
> No problem, it's a good rating on you and how you have handled it all.


Whew, I feel better already, thought I was going to have to argue here - and boy oh boy do I ever hate arguing.

TJ

On Mon, 4 Dec 2017 21:57:06 -0800 (PST), wrote:

>On Monday, December 4, 2017 at 6:51:36 PM UTC-5, cshenk wrote:
>> wrote in rec.food.cooking:
>>
>> > On Sunday, December 3, 2017 at 2:35:03 PM UTC-5, cshenk wrote:
>> > > Dave Smith wrote in rec.food.cooking:
>> > >
>> > > > It should be refreshing to have someone who asks for help and and
>> > > > tries to follow the advice given before rejecting it.
>> > >
>> > > +1
>> >
>> > Is +1 a good post rating? If so I think the word 'rejecting' was a
>> > bit harsh. I did not 'reject' anyone's advice. In fact, the advice
>> > was conflicting, as if often the case, not just in this group but in
>> > life in general. I did not reject anything. I used advice wrongly,
>> > that is all, and I accept responsibility for it. Thank you.
>> >
>> > TJ
>>
>> No problem, it's a good rating on you and how you have handled it all.
>
>
>Whew, I feel better already, thought I was going to have to argue here - and boy oh boy do I ever hate arguing.

Me too. I have a hard time here.

wrote in message
...

On Monday, December 4, 2017 at 4:20:32 PM UTC-5, Ophelia wrote:
> wrote in message
> ...
>
> On Sunday, December 3, 2017 at 3:23:15 PM UTC-5, Ophelia wrote:
> > wrote in message
> > ...
> >
> > On Sunday, December 3, 2017 at 12:51:29 PM UTC-5, Dave Smith wrote:
> > > On 2017-12-03 10:31 AM, Gary wrote:
> > > > Cindy Hamilton wrote:
> > > >>
> > > >> It would be interesting to know how you went about browning the
> > > >> sausage.
> > > >> What was the burner setting?
> > > >> Did you add oil to the pan? If so, how much?
> > > >> How long were the sausages in the pan?
> > > >> Did you leave the room while they were browning?
> > > >
> > > > Bottom line, he screwed it up. If his room got all smoky, he
> > > > cooked them on too high heat rather than simmer on low heat until
> > > > browned. He failed. Take him out and shoot him at dawn. No more
> > > > sausage cooking for that darn fellow! :-D
> > > >
> > >
> > > It should be refreshing to have someone who asks for help and and
> > > tries
> > > to follow the advice given before rejecting it.
> >
> >
> > Sarcasm eh? Well Dave, I followed the instructions but not explicitly.
> > I
> > fouled up as Gary says. Take me out and blow my head off. Or tie me to
> > the
> > rack and torture me in Vincent Price or Boris Karloff fashion. I am an
> > honest guy, Dave - I admit I screwed up. Furthermore I knew I would
> > screw
> > up even before it happened. I saw into the future and I saw the truth.
> > I
> > am a prophet, not a cook.
> >
> > ==
> >
> > <g>
> >
> > --
> > http://www.helpforheroes.org.uk
>
>
> I am not up on cyber speak. Does <g> stand for 'groan' or 'good', or
> what?
> I'd like to know. Thanks.
>
> TJ
>
> <g> = grin


Thanks, I really didn't know. I guess grin is somewhere between groan and
good, one of those "can go either way" type deals. Kind of middle of the
road, can be interpreted lots of different ways. "Hey man, I wasn't
laughing at you, I was just grinning." Or, "Yo, back up, I wasn't sneering
at you, that was just a grin." Grin: a cop out for moderates. Hah hah hah

==

<g> and btw +1 means someone is agreeing with you)


--
http://www.helpforheroes.org.uk

wrote in rec.food.cooking:

> On Monday, December 4, 2017 at 4:20:32 PM UTC-5, Ophelia wrote:
> > wrote in message
> > ...
> >
> > On Sunday, December 3, 2017 at 3:23:15 PM UTC-5, Ophelia wrote:
> > > wrote in message
> > > ...
> > >
> > > On Sunday, December 3, 2017 at 12:51:29 PM UTC-5, Dave Smith
> > > wrote:
> > > > On 2017-12-03 10:31 AM, Gary wrote:
> > > > > Cindy Hamilton wrote:
> > > > > >
> > > > >> It would be interesting to know how you went about browning
> > > > the >> sausage.
> > > > >> What was the burner setting?
> > > > >> Did you add oil to the pan? If so, how much?
> > > > >> How long were the sausages in the pan?
> > > > >> Did you leave the room while they were browning?
> > > > >
> > > > > Bottom line, he screwed it up. If his room got all smoky, he
> > > > > cooked them on too high heat rather than simmer on low heat
> > > > > until browned. He failed. Take him out and shoot him at dawn.
> > > > > No more sausage cooking for that darn fellow! :-D
> > > > >
> > > >
> > > > It should be refreshing to have someone who asks for help and
> > > > and tries to follow the advice given before rejecting it.
> > >
> > >
> > > Sarcasm eh? Well Dave, I followed the instructions but not
> > > explicitly. I fouled up as Gary says. Take me out and blow my
> > > head off. Or tie me to the
> > > rack and torture me in Vincent Price or Boris Karloff fashion. I
> > > am an honest guy, Dave - I admit I screwed up. Furthermore I
> > > knew I would screw up even before it happened. I saw into the
> > > future and I saw the truth. I am a prophet, not a cook.
> > >
> > > ==
> > >
> > > <g>
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> >
> > I am not up on cyber speak. Does <g> stand for 'groan' or 'good',
> > or what? I'd like to know. Thanks.
> >
> > TJ
> >
> > <g> = grin
>
>
> Thanks, I really didn't know. I guess grin is somewhere between
> groan and good, one of those "can go either way" type deals. Kind of
> middle of the road, can be interpreted lots of different ways. "Hey
> man, I wasn't laughing at you, I was just grinning." Or, "Yo, back
> up, I wasn't sneering at you, that was just a grin." Grin: a cop
> out for moderates. Hah hah hah

Naw. Grins are always good. A +1 or a <g> or <grin> are always good on
agreeing with you or at least liking what you said.

--

On Tue, 05 Dec 2017 18:32:26 -0600, "cshenk" > wrote:

wrote in rec.food.cooking:
>
>> On Monday, December 4, 2017 at 4:20:32 PM UTC-5, Ophelia wrote:
>> > wrote in message
>> > ...
>> >
>> > On Sunday, December 3, 2017 at 3:23:15 PM UTC-5, Ophelia wrote:
>> > > wrote in message
>> > > ...
>> > >
>> > > On Sunday, December 3, 2017 at 12:51:29 PM UTC-5, Dave Smith
>> > > wrote:
>> > > > On 2017-12-03 10:31 AM, Gary wrote:
>> > > > > Cindy Hamilton wrote:
>> > > > > >
>> > > > >> It would be interesting to know how you went about browning
>> > > > the >> sausage.
>> > > > >> What was the burner setting?
>> > > > >> Did you add oil to the pan? If so, how much?
>> > > > >> How long were the sausages in the pan?
>> > > > >> Did you leave the room while they were browning?
>> > > > >
>> > > > > Bottom line, he screwed it up. If his room got all smoky, he
>> > > > > cooked them on too high heat rather than simmer on low heat
>> > > > > until browned. He failed. Take him out and shoot him at dawn.
>> > > > > No more sausage cooking for that darn fellow! :-D
>> > > > >
>> > > >
>> > > > It should be refreshing to have someone who asks for help and
>> > > > and tries to follow the advice given before rejecting it.
>> > >
>> > >
>> > > Sarcasm eh? Well Dave, I followed the instructions but not
>> > > explicitly. I fouled up as Gary says. Take me out and blow my
>> > > head off. Or tie me to the
>> > > rack and torture me in Vincent Price or Boris Karloff fashion. I
>> > > am an honest guy, Dave - I admit I screwed up. Furthermore I
>> > > knew I would screw up even before it happened. I saw into the
>> > > future and I saw the truth. I am a prophet, not a cook.
>> > >
>> > > ==
>> > >
>> > > <g>
>> > >
>> > > --
>> > > http://www.helpforheroes.org.uk
>> >
>> >
>> > I am not up on cyber speak. Does <g> stand for 'groan' or 'good',
>> > or what? I'd like to know. Thanks.
>> >
>> > TJ
>> >
>> > <g> = grin
>>
>>
>> Thanks, I really didn't know. I guess grin is somewhere between
>> groan and good, one of those "can go either way" type deals. Kind of
>> middle of the road, can be interpreted lots of different ways. "Hey
>> man, I wasn't laughing at you, I was just grinning." Or, "Yo, back
>> up, I wasn't sneering at you, that was just a grin." Grin: a cop
>> out for moderates. Hah hah hah
>
>Naw. Grins are always good. A +1 or a <g> or <grin> are always good on
>agreeing with you or at least liking what you said.

One of the dwarf's chinky waiter toothy grins <||||||>. heheheh

On Tuesday, December 5, 2017 at 1:03:16 AM UTC-5, Bruce wrote:
> On Mon, 4 Dec 2017 21:57:06 -0800 (PST), wrote:
>
> >On Monday, December 4, 2017 at 6:51:36 PM UTC-5, cshenk wrote:
> >> wrote in rec.food.cooking:
> >>
> >> > On Sunday, December 3, 2017 at 2:35:03 PM UTC-5, cshenk wrote:
> >> > > Dave Smith wrote in rec.food.cooking:
> >> > >
> >> > > > It should be refreshing to have someone who asks for help and and
> >> > > > tries to follow the advice given before rejecting it.
> >> > >
> >> > > +1
> >> >
> >> > Is +1 a good post rating? If so I think the word 'rejecting' was a
> >> > bit harsh. I did not 'reject' anyone's advice. In fact, the advice
> >> > was conflicting, as if often the case, not just in this group but in
> >> > life in general. I did not reject anything. I used advice wrongly,
> >> > that is all, and I accept responsibility for it. Thank you.
> >> >
> >> > TJ
> >>
> >> No problem, it's a good rating on you and how you have handled it all.
> >
> >
> >Whew, I feel better already, thought I was going to have to argue here - and boy oh boy do I ever hate arguing.
>
> Me too. I have a hard time here.


I disagree with your agreement.............lol

On Tuesday, December 5, 2017 at 7:03:01 AM UTC-5, Ophelia wrote:
> wrote in message
> ...
>
> On Monday, December 4, 2017 at 4:20:32 PM UTC-5, Ophelia wrote:
> > wrote in message
> > ...
> >
> > On Sunday, December 3, 2017 at 3:23:15 PM UTC-5, Ophelia wrote:
> > > wrote in message
> > > ...
> > >
> > > On Sunday, December 3, 2017 at 12:51:29 PM UTC-5, Dave Smith wrote:
> > > > On 2017-12-03 10:31 AM, Gary wrote:
> > > > > Cindy Hamilton wrote:
> > > > >>
> > > > >> It would be interesting to know how you went about browning the
> > > > >> sausage.
> > > > >> What was the burner setting?
> > > > >> Did you add oil to the pan? If so, how much?
> > > > >> How long were the sausages in the pan?
> > > > >> Did you leave the room while they were browning?
> > > > >
> > > > > Bottom line, he screwed it up. If his room got all smoky, he
> > > > > cooked them on too high heat rather than simmer on low heat until
> > > > > browned. He failed. Take him out and shoot him at dawn. No more
> > > > > sausage cooking for that darn fellow! :-D
> > > > >
> > > >
> > > > It should be refreshing to have someone who asks for help and and
> > > > tries
> > > > to follow the advice given before rejecting it.
> > >
> > >
> > > Sarcasm eh? Well Dave, I followed the instructions but not explicitly.
> > > I
> > > fouled up as Gary says. Take me out and blow my head off. Or tie me to
> > > the
> > > rack and torture me in Vincent Price or Boris Karloff fashion. I am an
> > > honest guy, Dave - I admit I screwed up. Furthermore I knew I would
> > > screw
> > > up even before it happened. I saw into the future and I saw the truth.
> > > I
> > > am a prophet, not a cook.
> > >
> > > ==
> > >
> > > <g>
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> >
> > I am not up on cyber speak. Does <g> stand for 'groan' or 'good', or
> > what?
> > I'd like to know. Thanks.
> >
> > TJ
> >
> > <g> = grin
>
>
> Thanks, I really didn't know. I guess grin is somewhere between groan and
> good, one of those "can go either way" type deals. Kind of middle of the
> road, can be interpreted lots of different ways. "Hey man, I wasn't
> laughing at you, I was just grinning." Or, "Yo, back up, I wasn't sneering
> at you, that was just a grin." Grin: a cop out for moderates. Hah hah hah
>
> ==
>
> <g> and btw +1 means someone is agreeing with you)


Yes, I got that, but when I first saw the +1 appear it was not after my post, it came after the response of someone else to my post. I interpreted to me mean the person who supplied the +1 was agreeing with the person who was disagreeing with me. I figured it was a positive sign - the +1 - but it did not appear in direct response to my post. So it had me confused. I will now go back and see if I am correct, and if I am I will copy that post and paste it here. I could be wrong. In fact, I should probably have gone back to view it before posting this. But I am too lazy and too selfish to back up now. Anyway, I'm pleased with all the responses one way or another, and thanks to all.

Cshenk: TJ here.

Ok, went back and tried to find the first time I saw the +1 appear. I found it. Here it is, below my post. I think you will be able to see how it may have been confusing to me as it was not in response directly to my post. I thought it was a plus one for Dave knocking me for 'rejecting' suggestions before trying them. Not that I care, I can handle it - I just wasn't sure what it meant although I assumed it was a positive response to someone or some thing, but did not think it was aimed at me. The post in the middle was from Gary. I am familiar a bit with his humor and enjoy it. But I thought the +1 was meant for him, not me. Even if it was, that's ok too. Anyway, it's over and I'm free at last, free at last, thank God Almighty, I'm free at last.

TJ
/////////////////////////

cshenk
Dec 3
Dave Smith wrote in rec.food.cooking:
- hide quoted text -

> On 2017-12-03 10:31 AM, Gary wrote:
> > Cindy Hamilton wrote:
> > >
> > > It would be interesting to know how you went about browning the
> > > sausage. What was the burner setting?
> > > Did you add oil to the pan? If so, how much?
> > > How long were the sausages in the pan?
> > > Did you leave the room while they were browning?
> >
> > Bottom line, he screwed it up. If his room got all smoky, he
> > cooked them on too high heat rather than simmer on low heat until
> > browned. He failed. Take him out and shoot him at dawn. No more
> > sausage cooking for that darn fellow! :-D
> >
>
> It should be refreshing to have someone who asks for help and and
> tries to follow the advice given before rejecting it.

+1

On 12/5/2017 5:32 PM, cshenk wrote:
> wrote in rec.food.cooking:
>
>> On Monday, December 4, 2017 at 4:20:32 PM UTC-5, Ophelia wrote:
>>> wrote in message
>>> ...
>>>
>>> On Sunday, December 3, 2017 at 3:23:15 PM UTC-5, Ophelia wrote:
>>>> wrote in message
>>>> ...
>>>>
>>>> On Sunday, December 3, 2017 at 12:51:29 PM UTC-5, Dave Smith
>>>> wrote:
>>>>> On 2017-12-03 10:31 AM, Gary wrote:
>>>>>> Cindy Hamilton wrote:
>>>>>>>
>>>>>>> It would be interesting to know how you went about browning
>>>>> the >> sausage.
>>>>>>> What was the burner setting?
>>>>>>> Did you add oil to the pan? If so, how much?
>>>>>>> How long were the sausages in the pan?
>>>>>>> Did you leave the room while they were browning?
>>>>>>
>>>>>> Bottom line, he screwed it up. If his room got all smoky, he
>>>>>> cooked them on too high heat rather than simmer on low heat
>>>>>> until browned. He failed. Take him out and shoot him at dawn.
>>>>>> No more sausage cooking for that darn fellow! :-D
>>>>>>
>>>>>
>>>>> It should be refreshing to have someone who asks for help and
>>>>> and tries to follow the advice given before rejecting it.
>>>>
>>>>
>>>> Sarcasm eh? Well Dave, I followed the instructions but not
>>>> explicitly. I fouled up as Gary says. Take me out and blow my
>>>> head off. Or tie me to the
>>>> rack and torture me in Vincent Price or Boris Karloff fashion. I
>>>> am an honest guy, Dave - I admit I screwed up. Furthermore I
>>>> knew I would screw up even before it happened. I saw into the
>>>> future and I saw the truth. I am a prophet, not a cook.
>>>>
>>>> ==
>>>>
>>>> <g>
>>>>
>>>> --
>>>> http://www.helpforheroes.org.uk
>>>
>>>
>>> I am not up on cyber speak. Does <g> stand for 'groan' or 'good',
>>> or what? I'd like to know. Thanks.
>>>
>>> TJ
>>>
>>> <g> = grin
>>
>>
>> Thanks, I really didn't know. I guess grin is somewhere between
>> groan and good, one of those "can go either way" type deals. Kind of
>> middle of the road, can be interpreted lots of different ways. "Hey
>> man, I wasn't laughing at you, I was just grinning." Or, "Yo, back
>> up, I wasn't sneering at you, that was just a grin." Grin: a cop
>> out for moderates. Hah hah hah
>
> Naw. Grins are always good. A +1 or a <g> or <grin> are always good on
> agreeing with you or at least liking what you said.
>
<VBG>