| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2326.1 | Saussage meat | GVA02::SZUBA | | Tue Mar 27 1990 04:57 | 5 |
| What exactly is saussage meat made out of, if you can't buy it as
such ?
What can you use instead ?
Thanx
|
| 2326.2 | Why can't you buy it? | RUTILE::WATTINNE | | Tue Mar 27 1990 05:28 | 14 |
| Hello,
Well, if you can't find it, it is made of pork meat (different parts
of pork)... a butcher can help you to choose.
It seems that you are in Geneva, so you must find the sausage meat.
In France, when we can't find it, we buy the "saucisse de Toulouse"
that is exactly the same!
If you need more info, you can contact me in FYO (as we are neighbours)
DTN: 7885 X: 6836.
Patricia
|
| 2326.3 | Sausage can be made from many meats | REORG::AITEL | Never eat a barracuda over 3 lbs. | Tue Mar 27 1990 10:14 | 14 |
| Sausage seems to be made from whatever meat is handy. I've seen
turkey sausage of all sorts - garlic, kielbasi, breakfast links,
and others - and the ones I tried were very good.
I think what makes it sausage is that it contains all sorts of
spices and often, but not always, a good deal of fat. Pork is
traditional, probably because there's a lot of fat and because
it goes well with the usual spices.
Some cookbooks will have recipes for making your own sausage. I
think Joy of Cooking has one. Maybe someone who's reading from
home, with access to Joy, could type it in?
--Louise
|
| 2326.4 | summer goodness | SALEM::MEDVECKY | | Wed Mar 28 1990 12:17 | 9 |
| and about the only difference between sausage and hotdogs is
that theres NO (or very little) fat in hotdogs....cook a
sausage and see how much it shrinks, i.e., how much fat is in
it....better yet, just take a good LOOK at sausage...it looks
like its 50% fat.....
But they sure taste good on the summer grill
Rick
|
| 2326.5 | Burgandy? | MPGS::HEALEY | Karen Healey, VIIS Group, SHR3 | Tue Apr 18 1995 08:53 | 4 |
|
Is Burgandy an acceptable substitute for Madeira.
Karen
|
| 2326.6 | | WAHOO::LEVESQUE | luxure et supplice | Tue Apr 18 1995 09:25 | 2 |
| Burgundy is very, very different from madeira. Not likely to be a close
substitute.
|
| 2326.7 | | STAR::MWOLINSKI | uCoder sans Frontieres | Tue Apr 18 1995 09:27 | 12 |
|
Rep .5 Karen
>>>Is Burgandy an acceptable substitute for Madeira.
No, Burgundy is not an acceptable substitute for Madeira. I would
suggest sweet sherry or port or maybe even cognac.
-mike
|
| 2326.8 | where can I get it? | MPGS::HEALEY | Karen Healey, VIIS Group, SHR3 | Tue Apr 18 1995 11:24 | 7 |
|
Does Madeira come in the "Cooking wine" department of the grocery store
or will I need to head to the liquor store. I don't seem to have any
acceptable substitute at home. I have Brandy, and cheap red and write
wine that I use for cooking.
Karen
|
| 2326.9 | | STAR::MWOLINSKI | uCoder sans Frontieres | Tue Apr 18 1995 13:01 | 13 |
|
Rep .8 Karen
>>>Does Madeira come in the "Cooking wine" department of the grocery
store or will I need to head to the liquor store.
The liquor store.
-mike
|
| 2326.10 | | WAHOO::LEVESQUE | luxure et supplice | Tue Apr 18 1995 13:28 | 2 |
| Note that there is Madeira and there is "madeira" on the market, the
latter being a domestically produced substitute for the real thing.
|
| 2326.11 | | TAMDNO::LAURENT | Hal Laurent @ COP | Tue Apr 18 1995 14:40 | 9 |
| re: .10
> Note that there is Madeira and there is "madeira" on the market, the
> latter being a domestically produced substitute for the real thing.
Although I usually get the real stuff (from Madiera), I've also used the
California "Madeira" and found it quite adequate for cooking purposes.
-Hal
|
| 2326.12 | experimenting have used sweet sherry too (dif but good) | APLVEW::DEBRIAE | | Wed Apr 19 1995 14:29 | 4 |
| -1
Ditto, I've used Californian madeira for low-key meals and was
surprised how well it came out, more than adequate in fact.
|
| 2326.13 | | RT128::KENAH | Do we have any peanut butter? | Tue Apr 25 1995 13:03 | 3 |
| Is Madiera, like sherry and marsalla (and also like port),
a fortified wine?
andrew
|
| 2326.14 | | TAMDNO::LAURENT | Hal Laurent @ COP | Tue Apr 25 1995 15:04 | 8 |
| re: .13
> Is Madiera, like sherry and marsalla (and also like port),
> a fortified wine?
Yes, it is.
-Hal
|