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01-10-2011, 09:46 PM
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#21
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Master Chef
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,660
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Quote:
Originally Posted by taxlady
They might be tomorrow. The flavours come out more after some number of hours.
They look really pretty. I wouldn't have expected them to be so uniform for a first try. 
Good job. |
I suspect they will be better.
Uniform? Heh.. they aren't quite as uniform as they appear.
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"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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01-11-2011, 12:46 AM
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#22
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Executive Chef
Join Date: Oct 2010
Posts: 3,192
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Bravo Z good looking bangers.
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01-11-2011, 07:16 AM
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#23
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Senior Cook
Join Date: Nov 2010
Location: Lexington, SC
Posts: 274
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Great job, guys! Dry ice, packing material, shipping label with our address on it ....
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"Life is too short for ugly cowboys and slow horses."
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01-11-2011, 07:23 AM
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#24
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Sous Chef
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
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Looks great!
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Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
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01-11-2011, 08:03 AM
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#25
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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I think it looks pretty uniform, too.
You did a better job than the local grocer who makes his own sausage.
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Give us this day our daily bacon.
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01-11-2011, 08:47 AM
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#26
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Master Chef
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,660
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Quote:
Originally Posted by LindaZ
Great job, guys! Dry ice, packing material, shipping label with our address on it ....
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Not a chance... 
Though if you are in the neighborhood....
I just put a couple of the kielbasa into the crockpot with some sauerkraut. Is it dinner time? 
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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01-11-2011, 11:21 AM
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#27
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Head Chef
Join Date: Aug 2010
Posts: 1,722
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Sooo...recipe?
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01-11-2011, 11:22 AM
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#28
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Master Chef
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,660
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Which recipe did you want?
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"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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01-11-2011, 05:03 PM
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#29
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Head Chef
Join Date: Aug 2010
Posts: 1,722
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Both!
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01-11-2011, 05:37 PM
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#30
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Executive Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,994
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Nice job!
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