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Old 01-12-2008, 11:18 AM   #11
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dh and I are going out for an early dinner so he can be home to watch the pat's game.
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Old 01-12-2008, 11:30 AM   #12
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Quote:
Originally Posted by buckytom View Post
yt, how would you describe german sausage. a white-ish wurst, or so? what type of flavorings?
it`s a Pink color and I would say it`s very similar to American Bologne (however you spell it?) or our UK Luncheon meat in texture, but a little more peppery, and only about 4cm dia, it`s in an orange (presumably Plastic) wrap with a metal staple at each end to keep it closed and crescent shaped )
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Old 01-12-2008, 01:27 PM   #13
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Buckster, the way I read it was what I buy in my local supermarket here in Los Angeles as bangers. They have no color but maybe YT is talkin about suppin else not sure.

BarbL, how ya doin sweets? You know what I've been up too regarding you.

Whatever Philly has in store for me. Wherever I stop and whatever smells good. One thing I know it won't be Ralphs Italian. Although it may be the oldest Italian restaurant in the USofA, it's abbastutely awful.........
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Old 01-12-2008, 04:19 PM   #14
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I'm making lobster & crab chimichangas. I'm on something of a fusion kick lately.
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Old 01-12-2008, 05:28 PM   #15
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gg, could you please post the borinquen pollo recipe, por favor?
Ningún problema, Bucky Aquí está: http://www.discusscooking.com/forums...ice-41953.html
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Old 01-12-2008, 05:33 PM   #16
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HEY!
I feel like I should press 1 for english.
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Old 01-12-2008, 05:38 PM   #17
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Originally Posted by LEFSElover View Post
Buckster, the way I read it was what I buy in my local supermarket here in Los Angeles as bangers. They have no color but maybe YT is talkin about suppin else not sure.

BarbL, how ya doin sweets? You know what I've been up too regarding you.

Whatever Philly has in store for me. Wherever I stop and whatever smells good. One thing I know it won't be Ralphs Italian. Although it may be the oldest Italian restaurant in the USofA, it's abbastutely awful.........
There are lots of types of German sausage: weisswurst (literally "white wurst"), bratwurst, knackwurst, ring fleischwurst, zwiebelwurst, braunschweiger, blutwurst (blood sausage), etc. They make it out of all kinds of stuff. Here's a reference: http://www.koenemannsausage.com/ HTH.
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Old 01-12-2008, 05:41 PM   #18
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Ningún problema, Bucky Aquí está: http://www.discusscooking.com/forums...ice-41953.html
gracias.

and danke for the sausage info.
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Old 01-12-2008, 05:59 PM   #19
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Leftovers from the week...

I'm voting for sushi for tomorrow
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Old 01-12-2008, 06:57 PM   #20
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soup for what ails me

wonton soup again. still under the weather.soup fit the bill.
, my tummy says ok even if it boring.








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