What are you eating?

[s1mplehumar]

Sausage Party last night. Mettwurst, weisswurt, knockwurst, and hotdogs. Our side dish was beer.

You're speaking my language. I'd give my left one to gobble on München weisswurst with sweet mustard again. Bayern how I miss thee.

Usingers has incredible products, and is shipped cold. I can vouch for their weisswurst, knockwurst, kishka, blood sausage, frankfurters, and mortadella.

Now I am starving.

I'll be sure to give them a shot. Thanks for the linkage.

[Luke]

Thanks for the linkage.

That would have been much funnier if I didn't read it with Pauly Shore's voice.

"Thanks for the link-age bu-uu-ddy *weasel sounds*".

[Luke]

Made this tonight, and you can substitute pork or chicken for the salmon:

Broiled Salmon with a Barbecue Pineapple Bourbon Glaze Ingredients:
5 oz wild salmon fillet
Cooking spray
2 dashes broiler or kosher salt
1 oz *Bourbon Pineapple glaze

*Bourbon Pineapple Glaze Ingredients:
20 cloves equaling approximately 3 small or 2 large heads of garlic
1/2 fl oz olive oil
1 1/3 fl oz water
2 cups (16 fl oz) pineapple juice
1/2 cup teriyaki glaze
1/2 fl oz soy sauce
2 1/2 cups (20 oz) dark brown sugar
3 fl oz fresh squeezed lemon juice
3 oz onion, minced
2 fl oz bourbon (optional)
1 oz pineapple, minced
1/2 tsp cayenne pepper

Broiled Salmon with a Barbecue Pineapple Bourbon Glaze Steal This Recipe® Step by Step Instructions:
Place salmon fillet onto the broiler, using cooking spray on the fish and broiler to prevent sticking.
Season fillet with broiler salt.
When fish is cooked to 140 degrees, place onto warm serving plate and top with bourbon glaze.

Bourbon Pineapple Glaze Steal This Recipe® Step by Step Instructions:
Preheat oven to 325 degrees.
Cut about 1/2 inch off of top of garlic. Cut the roots so that the garlic will sit flat.
Remove the papery skin, but leave enough so that the cloves stay together.
Put garlic into a small casserole dish or baking pan, drizzle with olive oil, and cover with a lid or foil.
Bake for 1 hour; remove and let cool until you can handle it.

Combine the minced onion, minced pineapple, water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat; stir occasionally until the mixture boils, then reduce heat until mixture is just simmering.
Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out.
Measure 2 tsp into the saucepan and whisk to combine. (If there is a little more and you love garlic feel free to add).
Turn off the heat and whisk in the bourbon.
Return the pan to the heat and add remaining ingredients and stir.
Let mixture simmer for 40-50 minutes or until the sauce has reduced by about 1/2 and is thick and syrupy (be sure it doesn’t boil over).

[Luke]

Larry David recently said something that got me thinking:

"Are Hot & Cold flavors?

No, so why do people place such an emphasis on it? "


It's just a joke he was making, but I do put a lot of emphasis on heat as a sign of freshness. Cold steak? No thanks.

[Hobie-wan]

Cold steak? No thanks.

Aha, but cold cuts on my sandwich? Fine and dandy. Chunk of roast beef on my dinner plate? Warm! Sliced on some bread? Cold!

[Luke]

Lunch meat is a bit different.

I LOVE rare roast beef lunch meat with horseradish and white cheddar.

[exonerator]

Brownies with Chocolate icing.

[Luke]

Have a parmesan and honey (about a TBSP to an entire loaf) focaccia bread rising right now, and a pizza sauce with fresh sweet basil simmering.

Getting a little tired of the rubbery "fresh" mozzarella so I purchased Buffalo mozzarella in the hope that it won't be as chewy and will melt with a better consistency.

Still undecided about the toppings, but I have plenty of time to make a final decision.

On hand:

Spicy Capicola/aka gabagool
Dried Salame
Fresh ground pork sausage, heavy on the fennel
Prosciutto
Sweet onions (could be caramelized)
Porcini mushrooms
Bell Peppers
Poblano peppers
Fresh and pickled Jalapenos and banana peppers
Capers
Fresh tomatoes
Anchovies (don't knock it unless you've tried 'em on a pizza)
Smoked Gruyere
Fresh spinach
Kalamata olives
Fresh basil and rosemary.


It's like trying to pick a game out of your library. So many options you can't figure out what to do.

[Luke]

Not to start an argument, but what the nuts is up with any hoopla about Chik-Fil-A?

The family that owns the chain has always been devout Christians, and we all know they're closed on Sundays for that very reason. So if asked "do you believe in traditional marriage" and the guy answers "guilty as charged", what is the big deal? I don't recall any "God hates fags" talks from Chik-Fil-A.

So they don't believe in gay marriage. So what? Workers at Burger King step on your lettuce; that I care about.

This media backlash just goes to show how low political figures will go to get a vote/money. You ask the major shareholders of YUM! BRANDS what they think about gay marriage, the answer would be "We don't give a rats behind as long as they keep buying our product".

If everyone stopped purchasing items because of the personal beliefs of the owner, no store would be profitable.

Seriously, people are shocked that a Christian owned restaurant's owner shares some Christian beliefs?

If there is any reason to be pissed off at Chik-Fil-A is the fact that a leaf of lettuce and a slice of tomato adds over a dollar to your total and apparently the two servings of veggies makes a sandwich "deluxe".

/rant

Made chimichurri chimichangas last night. Used marinated shredded skirt steak, which was good, but pan frying (although healthier) doesn't deliver like deep frying does. Kind of a disappointment.

[dsheinem]