On Mar 29, 5:51*pm, George > wrote:
> On 3/29/2010 3:13 PM, Chemo the Clown wrote:
>
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> > On Mar 29, 12:11 pm, > *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?
>
> Not at all. Remember the golden rule? Shelden won't hesitate going up
> one side and down the other of someone even if he is totally clueless
> about the subject matter.
>
> Hillshire makes complete total garbage that is best prepared by throwing
> it out if you should accidentally buy it.- Hide quoted text -

Good advice. I've got four of the little buggers left and I won't be
eating them.

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> - Show quoted text -