Steve Wertz wrote:
>
> Finding an acceptable brand of chinese sausages can be a daunting and
> task. There's so many, some of which are gristly or overly dry.
> Although some include [duck or pork] liver and are considered
> traditional, I like mine without.
>
> I found a good brand the other day called "Venus". They're made in
> City of Industry, CA and come in a pink-labelled package. They're
> short, squat and round sausages, not long and crinkled like most of
> the brands. A very good brand, IMO. The only one I'll seek out from
> now on.
>
> Just my $.02. Archiving it here so I can remember the name ;-)
>
> -sw


Hi Steve

I haven't seen that brand in Canada. Fortunately there are many Chinese
meat shops that sell their own. The hardest part is choosing with so
many varieties and no english.
My favourite is a beef sausage, not so sweet but lots of anise.
This is the season for 'comfort foods' and one of my favourites is
congee with lots of sausage and dried mushrooms.

Gordon

Gordon 101 wrote:

> Steve Wertz wrote:
>
>>Finding an acceptable brand of chinese sausages can be a daunting and
>>task. There's so many, some of which are gristly or overly dry.
>>Although some include [duck or pork] liver and are considered
>>traditional, I like mine without.
>>
>>I found a good brand the other day called "Venus". They're made in
>>City of Industry, CA and come in a pink-labelled package. They're
>>short, squat and round sausages, not long and crinkled like most of
>>the brands. A very good brand, IMO. The only one I'll seek out from
>>now on.
>>
>>Just my $.02. Archiving it here so I can remember the name ;-)
>>
>>-sw
>>
>
>
> Hi Steve
>
> I haven't seen that brand in Canada. Fortunately there are many Chinese
> meat shops that sell their own. The hardest part is choosing with so
> many varieties and no english.
> My favourite is a beef sausage, not so sweet but lots of anise.
> This is the season for 'comfort foods' and one of my favourites is
> congee with lots of sausage and dried mushrooms.

I usually do congee with seafood (krab stick, fish cake, and fish balls)
and preserved eggs.

--
Dan

Gordon 101 wrote:
>
> This is the season for 'comfort foods' and one of my favourites is
> congee with lots of sausage and dried mushrooms.

Mmmmmmmmmmmmmmmmm...laap churn dong goo jook. ;-)

I kick it up with a fried egg on top!

--
"Bubba got a blowjob, BU$H ****ed us all!" - Slim

George "The AWOL President" Bush: http://awol.gq.nu/4dawol.htm

WHY IRAQ?: http://www.angelfire.com/creep/gwbush/remindus.html

VOTE HIM OUT! November 4, 2004

This is my first post here! But I've never seen that brand of sausage here.
The brand I usually like is from Wei Chuan....they also have fat stubby
sausages with good texture.

Lorea

"slim" > wrote in message
...
>
>
> Gordon 101 wrote:
> >
> > This is the season for 'comfort foods' and one of my favourites is
> > congee with lots of sausage and dried mushrooms.
>
> Mmmmmmmmmmmmmmmmm...laap churn dong goo jook. ;-)
>
> I kick it up with a fried egg on top!
>
> --
> "Bubba got a blowjob, BU$H ****ed us all!" - Slim
>
> George "The AWOL President" Bush: http://awol.gq.nu/4dawol.htm
>
> WHY IRAQ?: http://www.angelfire.com/creep/gwbush/remindus.html
>
> VOTE HIM OUT! November 4, 2004

<posts moved around for ease of flow>

"Maggie" > wrote in message
...

> "slim" > wrote in message
> ...
> >
> > Mmmmmmmmmmmmmmmmm...laap churn dong goo jook. ;-)
> >
> > I kick it up with a fried egg on top!
> >

> This is my first post here! But I've never seen that brand of sausage
here.
> The brand I usually like is from Wei Chuan....they also have fat stubby
> sausages with good texture.
>
> Lorea
>

I don't think that is a brand. Jook is a sort of rice porridge, laap churn
(sometimes lap cheong and other spellings) is Chinese sausage, but I don't
know what dong goo is.

rona
--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

Rona Yuthasastrakosol wrote:

> <posts moved around for ease of flow>
>
> "Maggie" > wrote in message
> ...
>
>
>>"slim" > wrote in message
...
>>
>>>Mmmmmmmmmmmmmmmmm...laap churn dong goo jook. ;-)
>>>
>>>I kick it up with a fried egg on top!
>>>
>>>
>
>>This is my first post here! But I've never seen that brand of sausage
>>
> here.
>
>>The brand I usually like is from Wei Chuan....they also have fat stubby
>>sausages with good texture.
>>
>>Lorea
>>
>>
>
> I don't think that is a brand. Jook is a sort of rice porridge, laap churn
> (sometimes lap cheong and other spellings) is Chinese sausage, but I don't
> know what dong goo is.

Dong is the sticky rice wrapped in lotus or banana leaves, if I'm
remembering correctly. It usually contains small chunks of lap chiang,
chicken, mushrooms, and dried shrimp.

--
Dan

"Dan Logcher" > wrote in message
...

>
> Dong is the sticky rice wrapped in lotus or banana leaves, if I'm
> remembering correctly. It usually contains small chunks of lap chiang,
> chicken, mushrooms, and dried shrimp.
>
> --
> Dan
>

Do you think "laap churn dong goo jook" would be sticky rice with lap cheong
that has been made into jook? That sounds a bit odd to me. Especially with
the fried egg served on top the poster mentioned. Maybe he meant lap cheong
dong, lap cheong goo, and lap cheong jook?

rona
--
***For e-ail, replace .com with .ca Sorry for the inconvenience!***

Dan Logcher > wrote
>
> Dong is the sticky rice wrapped in lotus or banana leaves, if I'm
> remembering correctly. It usually contains small chunks of lap chiang,
> chicken, mushrooms, and dried shrimp.

You are mixing up "nor mai gai" at dim sum and "joong". "Nor mai gai"
is made with all of what you said (but the lazy restaurents just make
it with pork).
"Joong" is made with sticky rice (and lentils), and usually has pork,
and perhaps mushrooms (dong goo) and dried shrimp, but rarely lap
cheong or chicken.