tag:blogger.com,1999:blog-12774302.post113744138048901230..comments2023-10-12T07:26:45.479-07:00Comments on I'm Mad and I Eat: I Made Weenies! But Good!cookiecrumbhttp://www.blogger.com/profile/00741894180391507513noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-12774302.post-1137608986143712882006-01-18T10:29:00.000-08:002006-01-18T10:29:00.000-08:00No, let me clarify, because my writing was sloppy....No, let me clarify, because my writing was sloppy. You cook the sausage still wrapped in both the foil and the plastic. Some water will leak in, and you'll see the cooking water get a little bit cloudy from protein leaking out... But you cook the sausage in its wrappers.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-1137600195509352922006-01-18T08:03:00.000-08:002006-01-18T08:03:00.000-08:00Never mind the earlier question--I reread the reci...Never mind the earlier question--I reread the recipe and figured it out...Sorry!Erin S.https://www.blogger.com/profile/11402199064815101277noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-1137600122545380912006-01-18T08:02:00.000-08:002006-01-18T08:02:00.000-08:00Clarifying (and perhaps stupid) question--when you...Clarifying (and perhaps stupid) question--when you cook the sausages, are they out of the plastic wrap/tinfoil? <BR/><BR/>Looks like a great recipe I'd love to tryErin S.https://www.blogger.com/profile/11402199064815101277noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-1137552375650057572006-01-17T18:46:00.000-08:002006-01-17T18:46:00.000-08:00Jeanne: Well, see? We'll eat the meat, but we can'...Jeanne: Well, see? We'll eat the meat, but we can't deal with the casings.<BR/>In my -- um -- "case," I just don't think I have the wherewithal to stuff the casings. So this is just so easy and unintestinal!!<BR/>Let me know if you try it.<BR/>xxcookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-1137551765180179672006-01-17T18:36:00.000-08:002006-01-17T18:36:00.000-08:00I must try this--especially since the "casing" was...I must try this--especially since the "casing" was such an "issue" with moi. How smart, but of course, most mad eaters are!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12774302.post-1137549501196027462006-01-17T17:58:00.000-08:002006-01-17T17:58:00.000-08:00Mae: See, the Cuisinart was a wedding present. And...Mae: See, the Cuisinart was a wedding present. And a pretty good one, after all these years!<BR/>Tania: My mom used to have a metal meat-grinder with a crank; it clamped onto the table top with a vise-like dealie. I think it had a feed tube for casings, too, but (shudder) I've never had to feast my eyes on those wormy things.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-1137535034553998142006-01-17T13:57:00.000-08:002006-01-17T13:57:00.000-08:00Sausages in plastic casings ... what a great idea!...Sausages in plastic casings ... what a great idea! My parents have this ancient hand-cranked device that feeds sausage meat directly into the casings (which would be soaking in water like giant white worms -- ugh!), and I always assumed their's was the only way to make homemade sausage. Now I know otherwise!<BR/><BR/>I love the name of your blog, by the way. :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12774302.post-1137534644837777912006-01-17T13:50:00.000-08:002006-01-17T13:50:00.000-08:00Ha ha ha! Uhm Cuisineart huh? That's what i want...Ha ha ha! <BR/><BR/>Uhm Cuisineart huh? That's what i wanted - but i figured i needed to practice first and be a pro (like you of course) before i can enjoy to have this overly expensive but gorgeous shiny item in my kitchen. I settled for Kenwood (shiny and still pricey but not as much as the cuisineart). Yes they do make that horrible noice... At first i thought it was going to fly off towards the ceiling! ha ha.maehttps://www.blogger.com/profile/08463019996036013618noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-1137492241160895882006-01-17T02:04:00.000-08:002006-01-17T02:04:00.000-08:00Hi, cookie, my mom's home and better, but she has ...Hi, cookie, my mom's home and better, but she has to go back toward the end of the month for a mini-surgery. <BR/><BR/>I'll have to go check out the place and see if we still have some wild fennel lurking somewhere. You're very creative to think of that.ZaZahttps://www.blogger.com/profile/12612336460423701718noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-1137462040745968842006-01-16T17:40:00.000-08:002006-01-16T17:40:00.000-08:00I ain't selling this stuff, Greg. We actually coul...I ain't selling this stuff, Greg. We actually could all put Aidell's out of business if we tried this (and other, scarier, recipes). But let's not put Aidell's out of business! :D<BR/><BR/>PE: Saran Wrap rules. I don't have a sausage-stuffing device anyway, so just as well.<BR/><BR/>Public Service Announcement: Everybody go look at Passionate Eater's blog. Thank you.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-1137461318717829642006-01-16T17:28:00.000-08:002006-01-16T17:28:00.000-08:00Wow! Careful you'll put Aidells out of business.Wow! Careful you'll put Aidells out of business.Greghttps://www.blogger.com/profile/08255032914854206547noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-1137457256033077202006-01-16T16:20:00.000-08:002006-01-16T16:20:00.000-08:00I love the idea of making sausage without having t...I love the idea of making sausage without having to deal with those finicky casings! I saw a "similar" seafood sausage segment on KRON 4's Bay Cafe. The host, Joey Altman, made sausage out of scallops and shrimp, and wrapped it up in plastic cellophane wrap, and steamed it. It looked fantastic! Praise the creator of plastic wrap for what he did for sausage-making!Passionate Eaterhttps://www.blogger.com/profile/14492203392706191554noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-1137453274920040242006-01-16T15:14:00.000-08:002006-01-16T15:14:00.000-08:00Happy to 'splain. First, though, I want to reassur...Happy to 'splain. First, though, I want to reassure mona that the Cuisinart -- the big model -- was perfect with the meat: effortless, and good chunkiness in the pork. It was the little blender/combo model that faltered.<BR/>So, b'gina: In the summer when the fennel "flowers" (?) turn yellow, I bring them home and knock off the pollen onto a plate. Then I pick out the impurities, if any, and save the pollen in a jar.<BR/>To use: It's a very mild anise flavor. I think it's well-suited to seafood. Obviously sausage, too. And it is yellow, so you might want to save it for sprinkling over a finished dish. Yeah, it's the wild stuff.<BR/>How's you mom?cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-1137452622901354832006-01-16T15:03:00.001-08:002006-01-16T15:03:00.001-08:00So, 'splain me the fennel pollen. We used to have...So, 'splain me the fennel pollen. We used to have a ton of the wild stuff growing here, which I'm guessing is what would be at your church's parking lot, but it seems to have all died out. Funny. Now that I actually might have a use for it, it's gone. When I tried to kill it because it overran everything, there was no stopping it.ZaZahttps://www.blogger.com/profile/12612336460423701718noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-1137452606655570652006-01-16T15:03:00.000-08:002006-01-16T15:03:00.000-08:00Good to know the Cuisi can't handle the big jobs.....Good to know the Cuisi can't handle the big jobs.. that's a disappointment. <BR/>Those weenies look great! I'm very impressed you attempted making some of your own. Wow.Monahttps://www.blogger.com/profile/07469571326622289367noreply@blogger.com