11 replies to this topic

[Simon]

You got a problem with that?

Me neither, Happy Monday.

Simon

[Charles Chew]

Now this is the classic case of cross-contamination of "Simonella" when you try some thing like this.

Brilliant idea from Simon - do not try this at home. Its not meant for the faint hearted.

Now having cooked and uncooked food in a common cooling apparatus may sound like a cool idea but the risk of contamination is high unless you are going to to re-cook the food before consumption but then, this defeats the original purpose.

[Simon]

Now this is the classic case of cross-contamination of "Simonella" when you try some thing like this.

Simonella, I like it. What is it some kind of parasite?

Going back to the sausages; is it the raw food that's at risk or the bangers or both and what from Salmonella?

Regards,
Simon

[bibi]

Simon

ho ho ho! we have a thermometer here I suppose, are your hot sausages going to melt the ice?

bibi

[Charles.C]

Dear Simon,

Frankly speaking, the appearance of these sausages would make me doubt their edibility regardless of the surrounding environment.

Regards / Charles.C

[Simon]

Dear Simon,

Frankly speaking, the appearance of these sausages would make me doubt their edibility regardless of the surrounding environment.

Regards / Charles.C

I find it difficult to turn down a sausage. I'm partial, but you have a point Charles, the cooking is slightly uneven on these bangers to say the least.

I have always found sausages rather [un] user friendly to cook; I usually grill them and have to turn them again and again to achieve even semi adequate cook-age; however their rotundness makes this difficult to do without manual intervention. I'm afraid uneven cooking is a natural hazard for the sausage connoisseur. I have even resorted to cutting them almost in half so I can cook them one side and then the other. Time for a right angled sausage methinks.

Easy cook square sausages - the ultimate bangers for safety and cookability!

What do you think?

Regards,
Simon

[Charles.C]

Dear Simon,

I'm not sure if they are a common species in yr part of England but one suggestion would be to switch to chipolatas - described by google as the King of Sausages. I ate these often as a kid in Essex and the little beauties always seemed to yield an excellent pan-fried result.
I would like to hear some thoughts from the casing manufacturers regarding a 90 degree sausage, sounds a bit vulnerable to premature cracking however the square concept is more interesting - perhaps the 'sausage waffle' ?

Regards / Charles.C

[Simon]

I'm not sure if they are a common species in yr part of England but one suggestion would be to switch to chipolatas - described by google as the King of Sausages. I ate these often as a kid in Essex and the little beauties always seemed to yield an excellent pan-fried result.
I would like to hear some thoughts from the casing manufacturers regarding a 90 degree sausage, sounds a bit vulnerable to premature cracking however the square concept is more interesting - perhaps the "sausage waffle" ?

I think chiplotas are the little sausages you get on the end of cocktail sticks at childrens parties. OK but you can't make a decent butty out of them. There was a member here who works for a sausage casing company, but I've not seen her for quite some time; Michelle I think it was. Taking the square sausage idea a little further, could a sausage be called a sausage if it were waffle shaped or would it have to be called a pork waffle or something, I mean does sausage relate to the shape of the thing itself? Interesting.

Simon

[Charles.C]

Dear Simon,

Google supports yr chipolata size stattement (2-3inches) so maybe the name was "extended" to longer siblings .

Apparently unrelated to shape -

The definition of sausage listed in Webster's dictionary states simply "chopped, seasoned pork, etc., often stuffed into casings." As accurate as it is, though, this blunt description does not do this humble yet wondrous food justice.

http://www.cheftalk....mp;type=article



Regards / Charles.C

[Simon]

Apparently unrelated to shape -

Well you may say so Charles, but what shape is this?





If it's not sausage shaped then what is it?

And how about these?





Are they not flying sausages circa 1942?


Just like trapezium, sausage is definitely a shape. So it figures a four cornered pork whatsit could never be called a sausage.

Does this make sense?

Regards,
Simon

[Charles.C]

Dear Simon,

Sorry long delay, been out of connection.
The absence of comments, derogatory or otherwise, suggests the posters consider this dialog has veered far too way off topic already but to justify my bulldog breed ---

I admire yr biological / historical analogies. If you are claiming they prove the evolutionary flexibility of language I totally agree. Perhaps you should take it up with Webster's (or Krufts) ?

If you'd like to to confuse the issue a bit more can try this -

The naming of the modern American hot dog is supposedly influenced by the dachshund.[5] In 1852, the butcher's guild in Frankfurt am Main created a smoked, spiced sausage in a thin casing, dubbed a "little-dog" or "dachshund sausage" for its obvious resemblance to the low-riding German dog. The popular legend on the etymology of hot dog holds that a cartoonist named Tad Dorgan attended a polo match in New York in 1901 where vendors roamed the aisles imploring patrons to "get your red-hot dachshund sausages." Enchanted, Dorgan drew a smiling dachshund nestled in a long bun, but couldn't spell dachshund, so he captioned it "hot dog!" and thus the food got its name.[6] Although charming, this legend has never been confirmed.

Or this -

A Sausage Biscuit is a popular breakfast menu item at places such as McDonald's and Hardee's. It is often served with an egg, making it a Sausage and Egg Biscuit. The sausage pattie is typically circular while the biscuit is a golden color, assuming it hasn't been sitting underneath a heat lamp for too long.

I rest my sausage.

Rgds / Charles.C

[Simon]

The absence of comments, derogatory or otherwise, suggests the posters consider this dialog has veered far too way off topic already but to justify my bulldog breed ---

Yes I sometimes think I'd be better off not posting at all, not ever!

The naming of the modern American hot dog is supposedly influenced by the dachshund.[5]In 1852, the butcher's guild in Frankfurt am Main created a smoked, spiced sausage in a thin casing, dubbed a "little-dog" or "dachshund sausage" for its obvious resemblance to the low-riding German dog. The popular legend on the etymology of hot dog holds that a cartoonist named Tad Dorgan attended a polo match in New York in 1901 where vendors roamed the aisles imploring patrons to "get your red-hot dachshund sausages." Enchanted, Dorgan drew a smiling dachshund nestled in a long bun, but couldn't spell dachshund, so he captioned it "hot dog!" and thus the food got its name.[6] Although charming, this legend has never been confirmed.

Or this -

A Sausage Biscuit is a popular breakfast menu item at places such as McDonald's and Hardee's. It is often served with an egg, making it a Sausage and Egg Biscuit. The sausage pattie is typically circular while the biscuit is a golden color, assuming it hasn't been sitting underneath a heat lamp for too long.

I rest my sausage.

Thaks for this Charles, I hope you and your sausage are comfortable.

Regards,
Simon