cols wrote:Sausage factory yuck
Trish: sounds like you enjoyed your visits here I think our visitors were expecting every pub to have Trad music
and it's expensive here so I think that was a major turn off
Fair play for getting into the Irish Sea I would not chance it , when we were kids we lived on the east coast and went to the beach alot and we used to joke that you'd come out glowing from all the polution !
I much prefer the west coast so we can take a dip in the atlantic .Very cold though
Catch-up wrote:Great list! Which was your favorite?
Who's Wee Dug wrote:<Sausages: I lived with an Italian guy for 2 or 300 hundred years. Just seemed longer.
If you want to see how "real" sausage is made, find a traditional Italian and beg to watch. Don's dad used heart & liver ONLY, then added herbs (basil, very little oregano) and spices (ow, too hot!) for his personal sausage-stash.
Wonderful stuff. Orange peel makes sausage almost sweet. Not quite, just a hint. >
Nah they are Ok at salami and stuff like like that they would not know a good sausage if it got up and kicked him in the ballocks(heart & liver ONLY)too liquid it has to have some fat and meat and rusks to give it substance I do know because I was a time served butcher and we used to make them, that was before I went on to do other things.
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