Reading, seeing and hearing Part 3

[tink38]

Tink - sorry I missed you yesterday, but now you are in my own personal Hall of Fame. Where I save everyones voices to hear anytime I want.

And you are in mine, sweetie.

What's Nawthun English? What did you not understand? Mark and Rhonda had NO problems with my accent!

I know what it was that got you, though. It was the bye, huh?

 

[jamal]

Ash!! I was going to post to ask about the party but the injury report tells the backside of the story. I am so sorry! was it fun while it lasted? were you all on the trampoline? Shrek and I tried to get there but our directions were wrong and you weren't answering the phone. we just turned the car around---some way--- and tried to crash Pongo's wedding.

Grammy, yummy supper last night. Next time I'll stay to do the dishes.

 

[GADISNEYGIRL]

And you are in mine, sweetie.

What's Nawthun English? What did you not understand? Mark and Rhonda had NO problems with my accent!

I know what it was that got you, though. It was the bye, huh?

Great! Does this mean Grammy will not understand US, either??

Hi Tink! Long time no talk! How are the giggling girls?

Wesley started 4K today. Still at our church pre-school, so not like sending him off to *big* school... but slightly nerve-wracking for mom, once I realized that now he is a BIG KID at our school.

Work awaits. Can you believe my boss left me WORK to do while she is away??

 

[sheridac]

JAMI!!!!

You are

FLAGGED!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

[tink38]

Rhonda! - The unmitigated gall of her!
I almost called y'all last night but it was 8:30 and I know you're an hour later than me, so I thought it would be best to restrain myself.

Okay. Sorry about not telling the hormonal boy story, but it seems my DH became hormonal also (I know, TMI) and I had to leave abruptly Friday night. We went to Arkansas this weekend so I was OOP.

Anyway, here goes. Friday night I made Eggplant Parmesan. It was faboo, if I do say so myself. My son of the never ending stomach is acting weird. Tells me he doesn't want to eat. Then I see tears rolling down his face and I ask him what's up. He doesn't want to talk about it. To me. He wants Dad. Ooookkkaaaaaay.......gee, thanks.

After about two HOURS of prodding from Dick (I know - it looks bad to me, too.) we get the story.

It seems that Melissa held his hand for all of about 3 seconds during band practice (why am I paying 43.00 a month for him to play the trumpet when he is holding hands???). Apparently, Courtney's (the GF) best friend is in band too and told her about the hand holding. Now she's not speaking to him. Won't even accept his calls.

Meanwhile - the Yetza hussy calls daily.

Good gravy, I need a stomach pill.

 

[AshClan]

TINK!!!! Hey, at least the boy is popular!! And sensitive, too. That is NOT a bad thing!!!

Horsey, baby, have a blast. Can't wait to hear (or read?) the report (Did you ever finish the last one????). I am so excited that I get to be with you on your next trip!!!!

Grammy, thanks for the advice. I'll make sure I never get in the car with "Auntie Chris"!! (Ha! that's what my kids call my sister, too!!)

Rhonda, so what if she left you work. When's she coming back? You don't have to get it done til then, right? Stay and play!!!

Jami, we were waiting for you and Shrek! Sorry we didn't hear the phone ring. I would've sent Jay to escort you two!!! Party was great. Some last minute cancellations, so not AS big a crowd as anticipated, but a great time was had by all. I have LOADS of leftover food. Making it very tough (ok, impossible) to start that starvation diet this week........

Welcome back, Disfan. Hope you had a blast. You too, Donna. Can't wait to read the trippie. Where's Lou? Too tired to post now that he's back? Have to check the blog......

Hi, Kimmie!!

 

[tink38]

Is everyone wearing clean underwear?

 

[GADISNEYGIRL]

Last edited by tink38 : Today at 11:09 AM. Reason: I don't want to be at work today so I ate garlic summer sausage and crackers for breakfast. Anybody have Lysol?

Garlic summer sausage? And none for me?? I was dying for some summer sausage last night! I have no idea why... but man, does that ever sound good! I'll bring the Lysol and Listerine!!

 

[tink38]

Garlic summer sausage? And none for me?? I was dying for some summer sausage last night! I have no idea why... but man, does that ever sound good! I'll bring the Lysol and Listerine!!

Okay, get OUT of my head. I was just going to post that now I have bad breath, too!

 

[GADISNEYGIRL]

Last edited by tink38 : Today at 11:20 AM. Reason: Why do they call it Summer sausage? Is there such a thing as winter sausage?

Tink. It is summer sausage because it doesn't have to be refrigerated. You know. Like way back when before fridges, when people had to cure everything so it wouldn't spoil in the heat. I'm sure there is a much more scientific explanation. Someone, probably D, will let us all know. But there ya go.

 

[sheridac]

GRAMMY!!!!

Help Me!!!

I can't find last Thursdays riddle!!!!!!

 

[GADISNEYGIRL]

Info for Tink...

SUMMER SAUSAGE, SALAMI & BEER STICKS

These are fermented sausages made from pork and beef. Summer is cooked, Salami is dried and beer sticks can be either. Smoking is optional.
The Summer can be stuffed into fibrous casings or beef middles for the traditional size. They can also be stuffed into sheep casings for beer sticks. As there is a great deal of shrinking in Salami, they can not be stuffed in fibrous casings.

This recipe can be made into any of the above products by changing the procedure after the meat is ground and stuffed. The summer sausage is ready to eat the day after it is made and the salami takes about 2 months to fully cure.

These are cured and fermented sausages which require the purchase of the appropriate cure and lactic culture. As salami is cured over a long period of time, the use of Prague #2 is required. The nitrate continues to convert to nitrite for months and is one of the reasons this sausage keeps so well even if not refrigerated.

This recipe also calls for dextrose which can be purchased from the same retailers as the cure and culture. Regular sugar may work as well but the lactic culture grows best in dextrose (corn sugar).

SUMMER SAUSAGE/SALAMI RECIPE
This recipe is for a 3 pound batch which is about the size of one fibrous casing.

PORK.......................................... 2 lb
BEEF........................................... 1 lb

Water...........................................1/4 cup
Dextrose......................................1 tsp
Pedicoccus culture..................1/8 tsp


Mix water, culture and dextrose and set aside.

Dextrose.............................1/4 cup
Salt........................................5 tsp
Pepper.................................2 tsp
Coriander............................1/2 tsp
Prague #1 (Summer).......3/4 tsp
Prague #2 (Salami)..........3/4 tsp
Garlic Powder....................1/4 tsp
Mustard Seed, Ground....1/4 tsp
Nutmeg, Ground.................1/8 tsp

Measure out and mix the above ingredients into a small bowl and set aside.

Grind meat through a 3/16 inch plate.

Mix in spices and culture mix.

Chill in freezer for 30 minutes.

Grind again through 1/4" plate.

Chill again.

Stuff into casings.

Ferment at 90F overnight.

This can be done in a smoker, oven with the light on or you can rig up a box with a small light bulb. You could probably also ferment at room temperature but would have to increase the time.

To finish:

Summer: Smoke at 130F for 5 hrs then raise smoker temp and cook at 165F to internal temp of 152F. As an alternative to smoking, it can be cooked in 170F water until an internal temperature of 152F is reached. A dial thermometer can be poked into the sausage to monitor the internal temperature. Inexpensive remote sensing digital meat thermometers are really handy for this.


Salami: Smoke at 100F for 5 hrs then dry at 60F until 75% of green weight. Smoking is optional with salami also. In either case, it should not be dried too quickly or it will form a hard dry rind and rot internally. The humidity should be maintained around 80%. I find that they dry far below 75% but that is the number in most of the books I have seen. It takes about a month before the sausage tastes right and most books suggest two months for a full cure.

 

[AshClan]

I never said I would be able to UNDERSTAND Tink, just that I'll love her accent. I also love GA accents. And TN accents. Just have a hard time understanding them sometimes. On the phone. I'm much better at it in person

 

[GADISNEYGIRL]

Thanks, Ash, for not making me have three posts in a row. I'm doing what you said and not working.

sausage
Summer sausage is the general term for any sausage that can be kept without the need of refrigeration. Summer sausage is usually a mixture of pork and other meat such as beef and venison. Summer sausage can be either dried or smoked, and curing ingredients can vary significantly, although some sort of curing salt is almost always used. Seasonings may include different types of sugar, mustard seeds, black pepper and garlic salt.

In spite of its name, summer sausage actually tends to be made in the autumn, during traditional hunting seasons in North America and Europe. Summer sausage, like all sausages, makes use of leftover scrap meat and organ meat that would otherwise be wasted.

A particular kind of summer sausage is popular in North Dakota, occasionally containing cheese in addition to pork and beef meat. This type of summer sausage is smoked rather than dried and is generally best kept and eaten cold, though it can be cooked.

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

 

[LaLa]

Hey Frickles and NM.

Looking for some yellow? This was the best I could do on short notice.

But my only question is....Is that Frickles or Nicole Marie out there on the court?

We already know who the guy wearing the khakis and polo type shirt is.

I told yall ZZUB could get down.

Enjoy girlies.


Dance Off

 

[tink38]

Last edited by GADISNEYGIRL : Today at 10:23 AM. Reason: And Tink... I could SMELL your breath. From here.

Well, crap. I already chewed 2 pieces of altoid gum. What else do you want?

 

[Yzma and Kronk]

Mornin' all



Am a little slow this AM, didn't sleep well last night.

Ash - hope you are feeling better

Horsey - have a great trip. Tell Plutopants we miss him!

tink - your story was too I can't wait....about 5 years! Also: nope, haven't showered yet.....so I can come by and we can smell together - your breath and my non-showeredness.......whew!

Rhonda - Hope Wesley has a great day at school. If he full time now?

Gram - we tried to bash the gate, but Rubin was having a fit about scratching the bus. Oh well.......

Jami, kimmie, Donna, and everyone else

DH hasn't found Chappie yet....still looking.

I tried a couple times last night, was anyone around? So, I worked on next installment of my TR. Should be up today.

Off to Katie's orthodontist appt this aft, then to IKEA, then to Jack's soccer party.

Have a fabulous day.......and don't work too hard, it's Monday.

 

[tink38]

As there is a great deal of shrinking in Salami, they can not be stuffed in fibrous casings.

Allright, missy. YOU owe my company a new monitor!

 

[tink38]

You know, we haven't heard any good poo stories lately.

 

[AshClan]

Had to tell you, your "Dear World" post on TOOT touched me so. I have shared it with so many of my friends who have daughters. Four of them have daughters leaving for college in the next week or two! Different feelings at that stage, but so much the same, too! Lots of tears, thanks to you!!!!

Very sweet, though, and wanted to let you know.