GotGarlic
Chef Extraordinaire
What are you talking about?When I read all these great tips on boiling the sausage first, I just can’t get the image of that filthy water that vendors in the USA have going on. LOL
What are you talking about?When I read all these great tips on boiling the sausage first, I just can’t get the image of that filthy water that vendors in the USA have going on. LOL
When I read all these great tips on boiling the sausage first, I just can’t get the image of that filthy water that vendors in the USA have going on. LOL
No offense taken, there are scoundrels in every business.@Aunt Bea - very much this in a nutshell!
I apologise if I have offended anyone about this, but it is really just my perception from a land far away from this sort of vendor cart.
Our health authorities would shut down any hot dog cart, quick smart.
Our food trucks are constantly being tested and frankly , harassed over hygiene and food at local fairs are ruthlessly scrutinised. It’s probably not a bad thing, but it’s a bit confronting when I see these docos examining the food safety of street corner food in America.
All that being said, I know that Asian street food is probably not even remotely regulated! And I’m a fan.
What are you talking about? We have extremely strict food handling regulations in the US - and frequent surprise government inspections at any facility that handles food. The US has one of the safest food supplies in the world. (no one jump on me - I said "one of".)When I read all these great tips on boiling the sausage first, I just can’t get the image of that filthy water that vendors in the USA have going on. LOL
Right. And conditions in NYC are vastly different from most other places in the United States, so generalizing that the entire country is like one city is way off base.Street vendors can be a problem in any country. It can be very difficult to maintain cleanliness, proper temperatures, proper handling, etc, when you are outside on a dirty city sidewalk with traffic on the street. It is also difficult to regulate. But as a rule, ours are regulated and are better than street vendors in most countries.
yes, pricking the sausage releases the moisture inside the sausage resulting in a drier end productI have never had a sausage burst while I was gently poaching it in water. I don't prick them for gentle poaching. I think the key is to use gentle heat.
That's their intention. They deliberately appeal to the emotions in order to elicit a specific response and the emotional component creates a powerful association, so you remember that and not necessarily the facts. If they even included true facts.Silversage, I've seen documentaries that leave images in my brain - even though the circumstances have long since changed - I still associate with them.
There's a reason Aunt Bea was able to find that cartoon. Leaves an image in my mind too.
Can't help it, even if it doesn't happen anymore - image is there.
I believe another phrase coined for that is "Shock Media" - exploitation with deliberate intention to shock, upset...That's their intention. They deliberately appeal to the emotions in order to elicit a specific response and the emotional component creates a powerful association, so you remember that and not necessarily the facts. If they even included true facts.
Welcome to DC.Sausage is made for sous vide imo. Anyway, alternatively and depending on the girth, I sautee until nicely colored and pop in the oven to finish and around the 140-150 is good enough for me.
That why sous vide is perfect for sausage.yes, pricking the sausage releases the moisture inside the sausage resulting in a drier end product