On Tue, 30 Mar 2010 03:29:37 -0700 (PDT), Bent Attorney Esq. wrote:

> On Mar 29, 2:27*pm, brooklyn1 > wrote:
>>
>> The Big Mistake is that you were born, freaks like you shouldn't be
>> allowed anywhere near a kitchen,
>>
>> 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.
>>
>
> Idiot. I'm an ethnic German whose folks are from Hungary. You think
> we didn't make sausage? Bozo half brained jerk.
>
>> 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... 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!
>>
>
> You're an asshole from a dimension that not even God knows exists.

maybe if we trick him into saying his name backwards he'll go away.

your pal,
blake