On Mar 29, 12:11*pm, Sqwertz > wrote:
> On Mon, 29 Mar 2010 14:27:29 -0400, brooklyn1 wrote:
> > "Bent Attorney Esq." wrote:
>
> >>Big mistake was made by me last night. *For lunch today, I just had a
> >>couple of Hillshire Farm Bratwurst(smoked). *The level of sodium in
> >>there just freaked me out. *Why all the sodium?
> >>I've been around sausage making since I was a baby, and we never
> >>sodiumed the sausage like these commercials do. *We didn't even use
> >>any of the Prague cures(sodium nitrite and sodium nitrate).
> >>We never had any problems as far as spoilage went. *The fresh sausage
> >>was pretty well eaten up on the night of the butchering(usually quite
> >>a few people around), and that which was left over was frozen. *The
> >>other sausage went into a homebuilt smoker and cold smoked. *All this
> >>sodium isn't neccessary. *I suppose people really love their sodium.
> >>Here are the ingredients of this sausage:
>
> > The Big Mistake is that you were born, freaks like you shouldn't be
> > allowed anywhere near a kitchen,
>
> You offend Sheldon when you dis Hillshire Farms or Hormel. *They are
> the Gods of Food.
>
> I think it's hilarious that anybody could think so highly of their
> floor-scrapings.
>
> > I don't care how much time you claim to have spent around sausage (I
> > think you're lying, no, I'm positive you're lying), you know not a
> > whit about sausage.
>
> > You're mixing apples with oranges with bananas... fresh, cured, and
> > smoked sausage all require different preparations... and the
> > ingredients you listed mean nothing without quantities. *Commercially
> > prepared sausage require a minimum sodium content to protect public
> > health...
>
> That is total bullshit. *Who do they make 33% less-salt sausage and
> SPAM? *Are those products more dangerous or have a longer shelf
> life? *
>
> Don't bother answering that.
>
> > stores don't handle these items with the same care as
> > hopefully those who make their own at home. *If your sausage was too
> > salty you should have simmered it to remove the excess sodium/fat, and
> > to kill pathogens... even the dumbest dago knows to simmer fresh
> > guinea wurst for a bit, then dump the filthy/fatty water before finish
> > cooking. *You made up that fercocktah faggytale 'cause you're on a
> > salt police mission. *Jerk!
>
> Some would say you're a troll just like Jerry Sauk. *But others know
> you're really genuinely stupid and ignorant. *You refuse to learn
> anything except your own, baseless pre-established opinion. *You are
> a mini-Jerry.
>
> -sw

Got your cruel shoes on today have we?