On 6/11/2013 11:06 PM, bigwheel wrote:
> Janet Bostwick;1839962 Wrote:
>> On Tue, 11 Jun 2013 03:01:08 +0100, bigwheel
>> wrote:
>> snip-
>>
>> Recipe Brats: Thanks for the tip on Kelement Brat Patties from WW. Will
>> try seek some of those. Most regular old Brats dont have enough zing
>> for
>> the Texas palette..but will give them a try.snip-
>> I would think you would have a fine selection of spicy brats available
>> to you in Texas given that there was a German immigration to that
>> area. Not so?
>> Janet US
>
> Yep..bunch of Germans..Chezks..Poles etc. in the State. Oldest Polish
> settlement in the US in fact. Quite a few good sausage makers in the
> crowd. None of them seem to fool with making Brats. They are generally
> regarded as bland yankee food. We eat a normally cured variant full of
> red pepper and other good things...which are called Hot Links. The only
> way we can tell when its time to eat is when the coola quits
> burning..lol. Now the Chezks (who make the best of everything..cept
> Mexican food) make some stuff called Entreneichka (sic)..which is a
> spicy liver and rice combo that would flat make a person chunk rocks at
> Cajun Boudan Blanc.
Texas seems to be losing a lot of our kolache shops, which saddens me.
The closest one to me was open for over 100 years, then they closed
about 15 yrs ago. I loved going in there, buying kolaches and bringing
them to work. They had every flavor you could imagine. A Kolache Factory
opened in town, but I have not tried them yet.
Becca