What did everyone cook today?
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Trade you my polish sausage for a seat at your table. WOW. You’re the man … FANTASTIC presentation!!!
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Chef Mein Gott Chef, das ist ien Art schwan!
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Chef Nice presentation on the lobster for sure. Now, that’s a feast. As you say, it’s always better with family and friends.
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Trade you my polish sausage for a seat at your table. WOW. You’re the man … FANTASTIC presentation!!!
JoeB You just tell me if you’re near Houston and I’ll have a Paella part for you. Could even put the Polish sausage in it.
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JoeB You just tell me if you’re near Houston and I’ll have a Paella part for you. Could even put the Polish sausage in it.
Chef how could I resist an invite like that. You’re too kind. No plans in the immediate future. It would be an honor to grip and grin. Will work on that in trips to come. Thanks… joe
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JoeB You just tell me if you’re near Houston and I’ll have a Paella part for you. Could even put the Polish sausage in it.
Chef said in What did everyone cook today?:
JoeB You just tell me if you’re near Houston and I’ll have a Paella part for you. Could even put the Polish sausage in it.
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Baked Cannelloni with mild Italian sausage
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Making me hungry and I just ate lunch!
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Not showing your great pics to my Italian wife. Nope just an’t going to do it
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I got a wild hair yesterday evening and worked up a 5# batch of Italian sausage. I grilled it up and made sandwiches with semolina rolls that I baked this morning. We were going to do onions & peppers with it, but this was the first time I made Italian sausage. I wanted to taste the recipe (good, but certainly needs more heat and probably a little more fennel).
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I got a wild hair yesterday evening and worked up a 5# batch of Italian sausage. I grilled it up and made sandwiches with semolina rolls that I baked this morning. We were going to do onions & peppers with it, but this was the first time I made Italian sausage. I wanted to taste the recipe (good, but certainly needs more heat and probably a little more fennel).
TexLaw Did you use the Mild Italian seasoning from Waltons? They have a Hot Italian Seasoning
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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TexLaw Did you use the Mild Italian seasoning from Waltons? They have a Hot Italian Seasoning
Tex_77 No, I worked up my own recipe. Besides the fact that I prefer to control sugar and salt content, I also just enjoy it. Making it up and playing with it is part of the fun.
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I got a wild hair yesterday evening and worked up a 5# batch of Italian sausage. I grilled it up and made sandwiches with semolina rolls that I baked this morning. We were going to do onions & peppers with it, but this was the first time I made Italian sausage. I wanted to taste the recipe (good, but certainly needs more heat and probably a little more fennel).
TexLaw looks great. If you grind 1/2 of your fennel in a coffee grinder the taste pops
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Tex_77 No, I worked up my own recipe. Besides the fact that I prefer to control sugar and salt content, I also just enjoy it. Making it up and playing with it is part of the fun.
TexLaw that’s what I’m talk’n bout
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JoeB I actually ground all my fennel in a coffee grinder. One thing I’ve never liked about Italian sausage was getting a frappin’ fennel seed stuck in my teeth.
I toasted it, too. Honestly, I don’t know if I’m glad about that. One expects toasting to bring out the flavor, but I’m not sure that happened. I almost want that fresher fennel flavor.
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JoeB I actually ground all my fennel in a coffee grinder. One thing I’ve never liked about Italian sausage was getting a frappin’ fennel seed stuck in my teeth.
I toasted it, too. Honestly, I don’t know if I’m glad about that. One expects toasting to bring out the flavor, but I’m not sure that happened. I almost want that fresher fennel flavor.
TexLaw the fennel in the teeth thing WTMI… had to laugh
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Tex_77 No, I worked up my own recipe. Besides the fact that I prefer to control sugar and salt content, I also just enjoy it. Making it up and playing with it is part of the fun.
TexLaw Might want to try adding Sambuca to your recipe. It took my Italian sausage to the next level.
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JoeB I actually ground all my fennel in a coffee grinder. One thing I’ve never liked about Italian sausage was getting a frappin’ fennel seed stuck in my teeth.
I toasted it, too. Honestly, I don’t know if I’m glad about that. One expects toasting to bring out the flavor, but I’m not sure that happened. I almost want that fresher fennel flavor.
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