Can someone recommend a spicy, NOT hot, sausage to try. Am I
correct in assuming andouille is hot but chorizo is not? I'm
looking for something quite spicy. Something if I do potatoes
and onions or want to add it a dish I might want to make.

Help, please.

On Sun, 17 Dec 2017 18:40:14 -0800 (PST), "
> wrote:

>
>Can someone recommend a spicy, NOT hot, sausage to try. Am I
>correct in assuming andouille is hot but chorizo is not? I'm
>looking for something quite spicy. Something if I do potatoes
>and onions or want to add it a dish I might want to make.
>
>Help, please.

Make your own, easy peasy.

On Sunday, December 17, 2017 at 4:40:18 PM UTC-10, wrote:
> Can someone recommend a spicy, NOT hot, sausage to try. Am I
> correct in assuming andouille is hot but chorizo is not? I'm
> looking for something quite spicy. Something if I do potatoes
> and onions or want to add it a dish I might want to make.
>
> Help, please.

I love the smell of Mexican chorizo. Mostly, it's a cumin and garlic mix but there's some other flavor component in there that I can't put my finger on. Maybe it's smoked paprika. It works well with potatoes. You might not like not like what it's made of so I advise you to not find out.

On Sunday, December 17, 2017 at 8:53:54 PM UTC-6, Sheldon wrote:
>
> On Sun, 17 Dec 2017 18:40:14 -0800 (PST), "
> > wrote:
>
> >
> >Can someone recommend a spicy, NOT hot, sausage to try. Am I
> >correct in assuming andouille is hot but chorizo is not? I'm
> >looking for something quite spicy. Something if I do potatoes
> >and onions or want to add it a dish I might want to make.
> >
> >Help, please.
>
> Make your own, easy peasy.
>
No.

On Sun, 17 Dec 2017 18:40:14 -0800 (PST),
wrote:

> Can someone recommend a spicy, NOT hot, sausage to try. Am I
> correct in assuming andouille is hot but chorizo is not? I'm
> looking for something quite spicy. Something if I do potatoes
> and onions or want to add it a dish I might want to make.

It really depends on what you're making. Spanish chorizo and
andouille come in hot and mild. And Mexican chorizo comes in a dozen
different kinds, some of whcih aren't what you would consider sausage.
Then you have raw, cased, bulk, cooked, smoked, dry cured....

Your question is really just too vague to answer. I'll suggest a
medium Italian fennel sausage as a general purpose "spicy" buty not
hot sausage. It's a raw sausage in links or loose (bulk) and readily
available at most grocery stores. But again, it depends on how you're
going to use it...

-sw

> wrote in message
...
>
> Can someone recommend a spicy, NOT hot, sausage to try. Am I
> correct in assuming andouille is hot but chorizo is not? I'm
> looking for something quite spicy. Something if I do potatoes
> and onions or want to add it a dish I might want to make.
>
> Help, please.


I don't think andouille is that hot, at least the kind I buy, but it does
have a bit of spice. Chorizo can be hot depending on what kind you buy.

Cheri

On 12/17/2017 7:40 PM, wrote:
>
> Can someone recommend a spicy, NOT hot, sausage to try. Am I
> correct in assuming andouille is hot but chorizo is not? I'm
> looking for something quite spicy. Something if I do potatoes
> and onions or want to add it a dish I might want to make.
>
> Help, please.
>

Chorizo is your best bet then:


https://www.walmart.com/c/kp/chorizo

On 12/17/2017 8:31 PM, Sqwertz wrote:
> It really depends on what you're making.

>
-----------------------------------------------------------------------------------
> 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 17, 2017 at 9:30:32 PM UTC-6, Sqwertz wrote:
>
> On Sun, 17 Dec 2017 18:40:14 -0800 (PST),
> wrote:
>
> > Can someone recommend a spicy, NOT hot, sausage to try. Am I
> > correct in assuming andouille is hot but chorizo is not? I'm
> > looking for something quite spicy. Something if I do potatoes
> > and onions or want to add it a dish I might want to make.
>
> It really depends on what you're making. Spanish chorizo and
> andouille come in hot and mild. And Mexican chorizo comes in a dozen
> different kinds, some of whcih aren't what you would consider sausage.
> Then you have raw, cased, bulk, cooked, smoked, dry cured....
>
> Your question is really just too vague to answer. I'll suggest a
> medium Italian fennel sausage as a general purpose "spicy" buty not
> hot sausage. It's a raw sausage in links or loose (bulk) and readily
> available at most grocery stores. But again, it depends on how you're
> going to use it...
>
> -sw
>
>
I love Italian sausages but want something even spicier. I've tried
beef smoked sausage, good but no real spice, and kielbasa is not spicy
enough either. I think I will explore chorizo, as suggested in another
reply and see how that tastes.

I guess I'm craving something with LOTS of garlic, fennel, etc.

On Sun, 17 Dec 2017 18:40:14 -0800 (PST), "
> wrote:

>
>Can someone recommend a spicy, NOT hot, sausage to try. Am I
>correct in assuming andouille is hot but chorizo is not? I'm
>looking for something quite spicy. Something if I do potatoes
>and onions or want to add it a dish I might want to make.
>
>Help, please.

I currently have a chorizo in the house that is to hot/spicy for me to
eat straight up. I have to use it in a dish. I used two links
tonight to season a pot of red beans and rice and no other hot spice
was added I've had chorizo that is very mild and some that is very
seasoned but not spicy. I think that all sausage is hit or miss
depending upon the maker.
Janet US

On Sunday, December 17, 2017 at 11:47:26 PM UTC-6, U.S. Janet B. wrote:
>
> I currently have a chorizo in the house that is to hot/spicy for me to
> eat straight up. I have to use it in a dish. I used two links
> tonight to season a pot of red beans and rice and no other hot spice
> was added I've had chorizo that is very mild and some that is very
> seasoned but not spicy. I think that all sausage is hit or miss
> depending upon the maker.
> Janet US
>
>
I guess I'll have to try a couple different varieties of the chorizo
to find which one I like best.

Thanks!

> wrote in message
...
> On Sunday, December 17, 2017 at 8:53:54 PM UTC-6, Sheldon wrote:
>>
>> On Sun, 17 Dec 2017 18:40:14 -0800 (PST), "
>> > wrote:
>>
>> >
>> >Can someone recommend a spicy, NOT hot, sausage to try. Am I
>> >correct in assuming andouille is hot but chorizo is not? I'm
>> >looking for something quite spicy. Something if I do potatoes
>> >and onions or want to add it a dish I might want to make.
>> >
>> >Help, please.
>>
>> Make your own, easy peasy.
>>
> No.

You're being contrary. Just make your own.

On 2017-12-18 12:46 AM, wrote:

> I love Italian sausages but want something even spicier. I've tried
> beef smoked sausage, good but no real spice, and kielbasa is not spicy
> enough either. I think I will explore chorizo, as suggested in another
> reply and see how that tastes.

Most stores around here offer at least two types off Italian sausage,
mild or hot. Some specialty stores have a medium one as well. Hot
Italian sausage is usually very spicy.

On Sun, 17 Dec 2017 23:24:22 -0800 (PST), "
> wrote:

>On Sunday, December 17, 2017 at 11:47:26 PM UTC-6, U.S. Janet B. wrote:
>>
>> I currently have a chorizo in the house that is to hot/spicy for me to
>> eat straight up. I have to use it in a dish. I used two links
>> tonight to season a pot of red beans and rice and no other hot spice
>> was added I've had chorizo that is very mild and some that is very
>> seasoned but not spicy. I think that all sausage is hit or miss
>> depending upon the maker.
>> Janet US
>>
>>
>I guess I'll have to try a couple different varieties of the chorizo
>to find which one I like best.
>
>Thanks!

you're welcome! Let me know what you find.
Janet US

On Sunday, December 17, 2017 at 7:46:28 PM UTC-10, wrote:
> I love Italian sausages but want something even spicier. I've tried
> beef smoked sausage, good but no real spice, and kielbasa is not spicy
> enough either. I think I will explore chorizo, as suggested in another
> reply and see how that tastes.
>
> I guess I'm craving something with LOTS of garlic, fennel, etc.

There's all kinds of chorizo. I've never had one that had fennel in it though. I'm making a pot of Filipino adobo. It's flavored heavily with garlic and vinegar. It's pretty intense!

On 12/17/2017 10:47 PM, U.S. Janet B. wrote:
> On Sun, 17 Dec 2017 18:40:14 -0800 (PST), "
> > wrote:
>
>>
>> Can someone recommend a spicy, NOT hot, sausage to try. Am I
>> correct in assuming andouille is hot but chorizo is not? I'm
>> looking for something quite spicy. Something if I do potatoes
>> and onions or want to add it a dish I might want to make.
>>
>> Help, please.
>
> I currently have a chorizo in the house that is to hot/spicy for me to
> eat straight up. I have to use it in a dish. I used two links
> tonight to season a pot of red beans and rice and no other hot spice
> was added I've had chorizo that is very mild and some that is very
> seasoned but not spicy. I think that all sausage is hit or miss
> depending upon the maker.
> Janet US
>

100% agree.

Chorizo runs a gamut from sort of a medium paprika hot right up to
smokey, red peppery burn.

On 12/18/2017 7:41 AM, Sqwertz wrote:
> Hah! That's too precious coming from Julie! <slapping knee>
>
-----------------------------------------------------------------------------------
> 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 Mon, 18 Dec 2017 00:17:10 -0800, "Julie Bove"
> wrote:

>
> wrote in message
...
>> On Sunday, December 17, 2017 at 8:53:54 PM UTC-6, Sheldon wrote:
>>>
>>> On Sun, 17 Dec 2017 18:40:14 -0800 (PST), "
>>> > wrote:
>>>
>>> >
>>> >Can someone recommend a spicy, NOT hot, sausage to try. Am I
>>> >correct in assuming andouille is hot but chorizo is not? I'm
>>> >looking for something quite spicy. Something if I do potatoes
>>> >and onions or want to add it a dish I might want to make.
>>> >
>>> >Help, please.
>>>
>>> Make your own, easy peasy.
>>>
>> No.
>
>You're being contrary. Just make your own.

Fresh sausage is easier to prepare than meat loaf... easy enough to
experiment for desired heat level... drop a spoonfull in a frypan to
cook and taste... add more hot pepper to the mix as desired.
And really no need to bother stuffing casings... simply make patties
and/or meatballs. Saw-seege burgers parm are scrumptious.
I don't bother with pork butt. I buy family packs of pork shoulder
chops on sale, typically about $1.29/lb, trim out the bones and grind
the meat for bulk saw-seege. The bones are browned in a big heavy SS
pot as the base for a great tomato sauce and then drop in the
oven-browned saw-seege meat-a-balles.
The best part of making your own saw-seege is that's the ONLY way to
know what/who is in it.
There are tons of recipes on line for seasoning various kinds of fresh
saw-seege. And the money saved from not buying store-bought saw-seege
will easily pay for a quality 'lectric meat grinder. And now is a
good time as it's hunting season and it's holiday shopping time so
meat grinders are at low prices
http://www.cabelas.com/ghome.jsp?WT....QHbA&gclsrc=ds
http://www.cabelas.com/browse.cmd?ca...&CQ_zstype=REG
If I didn't already own two electric grinders I'd definitely buy this:
http://www.cabelas.com/product/CARNI...5.uts?slotId=4
It doesn't pay to buy a cheapo grinder, you won't be happy with the
smeared grind... and hand cranked grinders are dangerous, easy to
amputate a finger or three.

" wrote:
>
> I love Italian sausages but want something even spicier. I've tried
> beef smoked sausage, good but no real spice, and kielbasa is not spicy
> enough either. I think I will explore chorizo, as suggested in another
> reply and see how that tastes.
>
> I guess I'm craving something with LOTS of garlic, fennel, etc.

Hi Joan. I've been reading this tread and the suggestions. I know
you don't want to make your own from scratch but it does sound
like a "try many varieties" to find what you really want.

Here's my thought....why not semi make your own? Find a mild
sausage that you like, even Italian that you like. Either buy it
ground or if not, mince it up yourself. Then experiment adding
more garlic, fennel, etc.

After a few tries, you might achieve just what you want,, and
probably not something you can get premade. If you do this, do
take notes so you'll remember what you added once you get the
good result.

HTH

wrote:
>
> and hand cranked grinders are dangerous, easy to
> amputate a finger or three.

Why do you say that, Sheldon? Just because you're cranking it
with one hand doesn't mean you'll push the meat down into it with
your fingers on the other hand. Even hand crankers should have
something to push it in with. If not, make your own gadget for
pushing.

You might try PortugeseLinguiça or a merguez if you like lamb.

On Sun, 17 Dec 2017 18:40:14 -0800 (PST), "
> wrote:

>
>Can someone recommend a spicy, NOT hot, sausage to try. Am I
>correct in assuming andouille is hot but chorizo is not? I'm
>looking for something quite spicy. Something if I do potatoes
>and onions or want to add it a dish I might want to make.
>
>Help, please.

On Sunday, December 17, 2017 at 9:24:29 PM UTC-10, wrote:
> I guess I'll have to try a couple different varieties of the chorizo
> to find which one I like best.
>
> Thanks!

You should probably stay away from Cacique chorizo. My guess is that you'd be horrified at this product. It is not like sausage as most people know it. I had some this morning. Boy it's tasty!

https://www.youtube.com/watch?v=X3SGe5y8j5k

On Monday, December 18, 2017 at 9:47:44 AM UTC-10, B. Server wrote:
> You might try PortugeseLinguiça or a merguez if you like lamb.

This is sound advice. The locals on this rock are all experts on Portuguese sausage. We eat a lot of that stuff! Why is that? I have no idea...

http://tastyislandhawaii.com/2007/05...sage-shootout/

On Monday, December 18, 2017 at 2:17:17 AM UTC-6, Julie Bove wrote:
>
> > wrote in message
> ...
>
> > On Sunday, December 17, 2017 at 8:53:54 PM UTC-6, Sheldon wrote:
> >>
> >> Make your own, easy peasy.
> >>
> > No.
>
> You're being contrary. Just make your own.
>
>
Pot. Kettle. Black.

On Monday, December 18, 2017 at 9:42:55 AM UTC-6, Sqwertz wrote:
>
> On 12/18/2017 7:41 AM, Sqwertz wrote:
>
> > Hah! That's too precious coming from Julie! <slapping knee>
>
>
High 5!

On Monday, December 18, 2017 at 9:52:50 AM UTC-6, Gary wrote:
>
> Hi Joan. I've been reading this tread and the suggestions. I know
> you don't want to make your own from scratch but it does sound
> like a "try many varieties" to find what you really want.
>
> Here's my thought....why not semi make your own? Find a mild
> sausage that you like, even Italian that you like. Either buy it
> ground or if not, mince it up yourself. Then experiment adding
> more garlic, fennel, etc.
>
> After a few tries, you might achieve just what you want,, and
> probably not something you can get premade. If you do this, do
> take notes so you'll remember what you added once you get the
> good result.
>
> HTH
>
>
I just don't want to be bothered with all that goes into making
sausage. Something that has no interest at all. I'll just
try some different brands/varieties of chorizo and see which
one is a keeper.

On Monday, December 18, 2017 at 1:47:44 PM UTC-6, B. Server wrote:
>
> You might try PortugeseLinguiça or a merguez if you like lamb.
>
>
If I can find it but no, no lamb for me.

On Monday, December 18, 2017 at 3:14:59 PM UTC-6, dsi1 wrote:
>
> You should probably stay away from Cacique chorizo. My guess is that you'd be horrified at this product. It is not like sausage as most people know it. I had some this morning. Boy it's tasty!
>
> https://www.youtube.com/watch?v=X3SGe5y8j5k
>
>
WOW! That is some really greasy stuff! And looking at her hand and
arm she must eat it 5 days a week.

On 12/18/2017 3:56 PM, wrote:
> On Monday, December 18, 2017 at 3:14:59 PM UTC-6, dsi1 wrote:
>>
>> You should probably stay away from Cacique chorizo. My guess is that you'd be horrified at this product. It is not like sausage as most people know it. I had some this morning. Boy it's tasty!
>>
>> https://www.youtube.com/watch?v=X3SGe5y8j5k
>>
>>
> WOW! That is some really greasy stuff! And looking at her hand and
> arm she must eat it 5 days a week.
>

Greasy it is for sure, I don;t even know what the sat. fat count is but
it makes those eggs so gobble-worthy!

I prefer a harder chorizo generally.

On Mon, 18 Dec 2017 12:48:12 -0500, Gary > wrote:

wrote:
>>
>> and hand cranked grinders are dangerous, easy to
>> amputate a finger or three.
>
>Why do you say that, Sheldon? Just because you're cranking it
>with one hand doesn't mean you'll push the meat down into it with
>your fingers on the other hand. Even hand crankers should have
>something to push it in with. If not, make your own gadget for
>pushing.

Crank grinding is like patting your head and rubbing your tummy at the
same time, sooner or later the operation goes out of sequence and a
disaster results, especially since crank grinders have a very short
and rather wide feed tube... one third rotatation of the auger can
easily snatch off several fingers in one millisecond... you won't even
know it until you reach for more meat to feed the grinder and you'll
wonder why you can't pick up any meat... it'll take a good 20 seconds
of cranking that handle for your brain to realize that your fingers
are gone because you never felt a thing, and your fingers will never
feel again... you better hope that's not the hand you use to
masturbate.

Electric grinders have a long narrow feed tube but more importantly
it's a one hand operation, one hand feeds and the other hand can stay
in your pocket playing pool or scratches your unwashed ass.

On Mon, 18 Dec 2017 18:46:58 -0500, wrote:

>On Mon, 18 Dec 2017 12:48:12 -0500, Gary > wrote:
>
wrote:
>>>
>>> and hand cranked grinders are dangerous, easy to
>>> amputate a finger or three.
>>
>>Why do you say that, Sheldon? Just because you're cranking it
>>with one hand doesn't mean you'll push the meat down into it with
>>your fingers on the other hand. Even hand crankers should have
>>something to push it in with. If not, make your own gadget for
>>pushing.
>
>Crank grinding is like patting your head and rubbing your tummy at the
>same time, sooner or later the operation goes out of sequence and a
>disaster results, especially since crank grinders have a very short
>and rather wide feed tube... one third rotatation of the auger can
>easily snatch off several fingers in one millisecond... you won't even
>know it until you reach for more meat to feed the grinder and you'll
>wonder why you can't pick up any meat... it'll take a good 20 seconds
>of cranking that handle for your brain to realize that your fingers
>are gone because you never felt a thing, and your fingers will never
>feel again... you better hope that's not the hand you use to
>masturbate.
>
>Electric grinders have a long narrow feed tube but more importantly
>it's a one hand operation, one hand feeds and the other hand can stay
>in your pocket playing pool or scratches your unwashed ass.

You have got to be kidding!!!!!!!!!!

On Mon, 18 Dec 2017 14:56:04 -0800 (PST), "
> wrote:

>On Monday, December 18, 2017 at 3:14:59 PM UTC-6, dsi1 wrote:
>>
>> You should probably stay away from Cacique chorizo. My guess is that you'd be horrified at this product. It is not like sausage as most people know it. I had some this morning. Boy it's tasty!
>>
>> https://www.youtube.com/watch?v=X3SGe5y8j5k
>>
>>
>WOW! That is some really greasy stuff! And looking at her hand and
>arm she must eat it 5 days a week.

there are different kinds of chorizo. Some are greasy and sloppy and
you can surely tell just by feeling the package. I have never bought
that kind. Others are in links -, usually larger links, and they are
firmer, more like bratwurst. Still others, from Spain I believe, are
almost hard like a summer sausage. I've always bought the ones like
really firm bratwurst. Shop around. I get the ones that I like best
at Cash and Carry a restaurant supply. However, I have seen a nice
variety at Winco (a western chain).
Janet US

On Mon, 18 Dec 2017 17:44:08 -0700, U.S. Janet B. >
wrote:

>On Mon, 18 Dec 2017 18:46:58 -0500, wrote:
>
>>On Mon, 18 Dec 2017 12:48:12 -0500, Gary > wrote:
>>
wrote:
>>>>
>>>> and hand cranked grinders are dangerous, easy to
>>>> amputate a finger or three.
>>>
>>>Why do you say that, Sheldon? Just because you're cranking it
>>>with one hand doesn't mean you'll push the meat down into it with
>>>your fingers on the other hand. Even hand crankers should have
>>>something to push it in with. If not, make your own gadget for
>>>pushing.
>>
>>Crank grinding is like patting your head and rubbing your tummy at the
>>same time, sooner or later the operation goes out of sequence and a
>>disaster results, especially since crank grinders have a very short
>>and rather wide feed tube... one third rotatation of the auger can
>>easily snatch off several fingers in one millisecond... you won't even
>>know it until you reach for more meat to feed the grinder and you'll
>>wonder why you can't pick up any meat... it'll take a good 20 seconds
>>of cranking that handle for your brain to realize that your fingers
>>are gone because you never felt a thing, and your fingers will never
>>feel again... you better hope that's not the hand you use to
>>masturbate.
>>
>>Electric grinders have a long narrow feed tube but more importantly
>>it's a one hand operation, one hand feeds and the other hand can stay
>>in your pocket playing pool or scratches your unwashed ass.
>
>You have got to be kidding!!!!!!!!!!

Typical know nothing desk jocky... I've never yet met an engineer who
could actually make anything... if not for pencil erasers engineers
would be homeless. Every manufacturing plant I've ever known the
custodians had more common sense than the engineers. An engineering
degree has the value of used TP.

On Monday, December 18, 2017 at 6:48:49 PM UTC-6, U.S. Janet B. wrote:
>
> there are different kinds of chorizo. Some are greasy and sloppy and
> you can surely tell just by feeling the package. I have never bought
> that kind. Others are in links -, usually larger links, and they are
> firmer, more like bratwurst. Still others, from Spain I believe, are
> almost hard like a summer sausage. I've always bought the ones like
> really firm bratwurst. Shop around. I get the ones that I like best
> at Cash and Carry a restaurant supply. However, I have seen a nice
> variety at Winco (a western chain).
> Janet US
>
>
I will definitely look for the firm variety, thanks!

"U.S. Janet B." wrote in message
...

On Mon, 18 Dec 2017 18:46:58 -0500, wrote:

>On Mon, 18 Dec 2017 12:48:12 -0500, Gary > wrote:
>
wrote:
>>>
>>> and hand cranked grinders are dangerous, easy to
>>> amputate a finger or three.
>>
>>Why do you say that, Sheldon? Just because you're cranking it
>>with one hand doesn't mean you'll push the meat down into it with
>>your fingers on the other hand. Even hand crankers should have
>>something to push it in with. If not, make your own gadget for
>>pushing.
>
>Crank grinding is like patting your head and rubbing your tummy at the
>same time, sooner or later the operation goes out of sequence and a
>disaster results, especially since crank grinders have a very short
>and rather wide feed tube... one third rotatation of the auger can
>easily snatch off several fingers in one millisecond... you won't even
>know it until you reach for more meat to feed the grinder and you'll
>wonder why you can't pick up any meat... it'll take a good 20 seconds
>of cranking that handle for your brain to realize that your fingers
>are gone because you never felt a thing, and your fingers will never
>feel again... you better hope that's not the hand you use to
>masturbate.
>
>Electric grinders have a long narrow feed tube but more importantly
>it's a one hand operation, one hand feeds and the other hand can stay
>in your pocket playing pool or scratches your unwashed ass.

You have got to be kidding!!!!!!!!!!

==

He is getting so disgusting I don't read him much any more

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

On Monday, December 18, 2017 at 11:07:15 PM UTC-10, Ophelia wrote:
>
> He is getting so disgusting I don't read him much any more
>
> --
> http://www.helpforheroes.org.uk

It's beginning to look a lot like rfc Christmas, or as I call it, "The Desperate Season."

On 18/12/17 02:40, wrote:
>
> Can someone recommend a spicy, NOT hot, sausage to try. Am I
> correct in assuming andouille is hot but chorizo is not? I'm
> looking for something quite spicy. Something if I do potatoes
> and onions or want to add it a dish I might want to make.
>
> Help, please.
>

Andouille is made of tripe not meat. it is a large sausage about 3" dia
so individual round slices are cooked and served. andouillette is the
same tripe filling in a regular sausage size. They are very good.

Surprised to hear anduoille is available in the USA. Is it actually
andouille?

TW

On Monday, December 18, 2017 at 9:11:25 PM UTC-5, Sheldon wrote:
> On Mon, 18 Dec 2017 17:44:08 -0700, U.S. Janet B. >
> wrote:
>
> >On Mon, 18 Dec 2017 18:46:58 -0500, wrote:
> >
> >>On Mon, 18 Dec 2017 12:48:12 -0500, Gary > wrote:
> >>
> wrote:
> >>>>
> >>>> and hand cranked grinders are dangerous, easy to
> >>>> amputate a finger or three.
> >>>
> >>>Why do you say that, Sheldon? Just because you're cranking it
> >>>with one hand doesn't mean you'll push the meat down into it with
> >>>your fingers on the other hand. Even hand crankers should have
> >>>something to push it in with. If not, make your own gadget for
> >>>pushing.
> >>
> >>Crank grinding is like patting your head and rubbing your tummy at the
> >>same time, sooner or later the operation goes out of sequence and a
> >>disaster results, especially since crank grinders have a very short
> >>and rather wide feed tube... one third rotatation of the auger can
> >>easily snatch off several fingers in one millisecond... you won't even
> >>know it until you reach for more meat to feed the grinder and you'll
> >>wonder why you can't pick up any meat... it'll take a good 20 seconds
> >>of cranking that handle for your brain to realize that your fingers
> >>are gone because you never felt a thing, and your fingers will never
> >>feel again... you better hope that's not the hand you use to
> >>masturbate.
> >>
> >>Electric grinders have a long narrow feed tube but more importantly
> >>it's a one hand operation, one hand feeds and the other hand can stay
> >>in your pocket playing pool or scratches your unwashed ass.
> >
> >You have got to be kidding!!!!!!!!!!
>
> Typical know nothing desk jocky... I've never yet met an engineer who
> could actually make anything... if not for pencil erasers engineers
> would be homeless. Every manufacturing plant I've ever known the
> custodians had more common sense than the engineers. An engineering
> degree has the value of used TP.

That would explain why engineers are so poorly paid:

<https://www.mtu.edu/engineering/outreach/welcome/salary/>

Cindy Hamilton

"dsi1" wrote in message
...

On Monday, December 18, 2017 at 11:07:15 PM UTC-10, Ophelia wrote:
>
> He is getting so disgusting I don't read him much any more
>
> --
> http://www.helpforheroes.org.uk

It's beginning to look a lot like rfc Christmas, or as I call it, "The
Desperate Season."

==

*sigh*


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

On Mon, 18 Dec 2017 21:11:22 -0500, wrote:

>On Mon, 18 Dec 2017 17:44:08 -0700, U.S. Janet B. >
>wrote:
>
>>On Mon, 18 Dec 2017 18:46:58 -0500, wrote:
>>
snip
>>>
>>>Crank grinding is like patting your head and rubbing your tummy at the
>>>same time, sooner or later the operation goes out of sequence and a
>>>disaster results, especially since crank grinders have a very short
>>>and rather wide feed tube... one third rotatation of the auger can
>>>easily snatch off several fingers in one millisecond... you won't even
>>>know it until you reach for more meat to feed the grinder and you'll
>>>wonder why you can't pick up any meat... it'll take a good 20 seconds
>>>of cranking that handle for your brain to realize that your fingers
>>>are gone because you never felt a thing, and your fingers will never
>>>feel again... you better hope that's not the hand you use to
>>>masturbate.
>>>
>>>Electric grinders have a long narrow feed tube but more importantly
>>>it's a one hand operation, one hand feeds and the other hand can stay
>>>in your pocket playing pool or scratches your unwashed ass.
>>
>>You have got to be kidding!!!!!!!!!!
>
>Typical know nothing desk jocky... I've never yet met an engineer who
>could actually make anything... if not for pencil erasers engineers
>would be homeless. Every manufacturing plant I've ever known the
>custodians had more common sense than the engineers. An engineering
>degree has the value of used TP.

what has engineers to do with me? I'm calling BS on you portrayal of
what happens when someone uses a hand crank grinder. what kind of
family did you come from that they couldn't manage the simplest of
tools?