"Sheldon" > ha scritto nel messaggio
oups.com...
> On Sep 16, 12:12?pm, "Vilco" > wrote:
>> Sheldon wrote
>>
>>
>>
>> > Fresh guinea sausage is either cooked whole in their
>> > casings or casings are removed and cooked same as bulk, either
>> formed
>> > into patties, meat-a-balles, or simply crumbled....
>>
>> Or sliced lengthwinse as a bread bun and cooked thusly open.
>
> Had you reading comprehension you'd have noted this "People who
> actually cook will always slice guinea sausage cooked, and even then
> it's typically sliced longitudinally, for nicer/less mystery meat like
> presentation".
>
> You obviously haven't a clue as to the definition of "longitudinally".
>
> Sheldon

Lengthwise seemed to cover the idea a bit more like English.


--
http://www.judithgreenwood.com

frying pan. However, after cutting a few slices, i feel as if i didn't
> cut it right since it looks all mashed up, not a circular piece. Is
> there a technique into cutting raw sausages into circular pieces
> before i throw them into the pan to cook? Thanks.

You need a really sharp knife, which it sounds like you don't have.

N.

"Nancy2" > wrote in message
oups.com...
> frying pan. However, after cutting a few slices, i feel as if i didn't
>> cut it right since it looks all mashed up, not a circular piece. Is
>> there a technique into cutting raw sausages into circular pieces
>> before i throw them into the pan to cook? Thanks.
>
> You need a really sharp knife, which it sounds like you don't have.
>
Nuh UHH, he needs an egg slicer. Steve said so.

"Paco's Tacos" > wrote in message
news:wTkHi.1869$yO2.1200@trndny01...
>
> "Sheldon" > wrote in message
> oups.com...
>> On Sep 16, 12:12?pm, "Vilco" > wrote:
>>> Sheldon wrote
>>>
>>>
>>>
>>> > Fresh guinea sausage is either cooked whole in their
>>> > casings or casings are removed and cooked same as bulk, either
>>> formed
>>> > into patties, meat-a-balles, or simply crumbled....
>>>
>>> Or sliced lengthwinse as a bread bun and cooked thusly open.
>>
>> Had you reading comprehension you'd have noted this "People who
>> actually cook will always slice guinea sausage cooked, and even then
>> it's typically sliced longitudinally, for nicer/less mystery meat like
>> presentation".
>>
>> You obviously haven't a clue as to the definition of "longitudinally".
>>
>> Sheldon
>>
>
> Explain this, Mr. Reading Comprehension:
>
> "Paco's Tacos" wrote : "Put the whole sausages in the freezer for 30-60
> minutes or until they feel "firm". Use a sharp knife."
>
> "Sheldon" wrote: "Hardly... even the sharpest knife in the drawer won't
> slice raw fresh guinea sausage without it flattening ... either need to
> slice partially frozen or cooked."
>
>

Yeah, that's what I thought. Mouth.

On Mon, 17 Sep 2007 21:32:55 -0400, "cybercat" >
wrote:

>
>"Nancy2" > wrote in message
roups.com...
>> frying pan. However, after cutting a few slices, i feel as if i didn't
>>> cut it right since it looks all mashed up, not a circular piece. Is
>>> there a technique into cutting raw sausages into circular pieces
>>> before i throw them into the pan to cook? Thanks.
>>
>> You need a really sharp knife, which it sounds like you don't have.
>>
>Nuh UHH, he needs an egg slicer. Steve said so.
>
Steve is an out of the box thinker when it comes to sausage slicing!
--

History is a vast early warning system
Norman Cousins

<sf> wrote in message ...
> On Mon, 17 Sep 2007 21:32:55 -0400, "cybercat" >

>>
> Steve is an out of the box thinker when it comes to sausage slicing!
> --

You said a mouthful!

Sheldon wrote:

> On Sep 16, 12:12?pm, "Vilco" > wrote:
>
> > Sheldon wrote
>
> > > Fresh guinea sausage is either cooked whole in their
> > > casings or casings are removed and cooked same as bulk, either
> > formed
> > > into patties, meat-a-balles, or simply crumbled....
>
> > Or sliced lengthwinse as a bread bun and cooked thusly open.
>
> Had you reading comprehension you'd have noted this "People who
> actually cook will always slice guinea sausage cooked, and even then
> it's typically sliced longitudinally, for nicer/less mystery meat like
> presentation".
>
> You obviously haven't a clue as to the definition of "longitudinally".
>



"cybercat" sez that foreskins are to be sliced "latitudinally"...see
below:


8====================D)



;-p


--
Best
Greg

Vilco wrote:

> Steve Wertz wrote
>
> >> OTOH, why would anyone want to slice a *raw* italian sausage with a
> >> knife? That's a smash in the making too.
> > You'd get more browning action and more fat would render out, I
> > suspect.
>
> That's why lots of people in Italy cut sausages lengthwise without
> totally cutting them, then just open the sausages as one does with a
> bread bun, or with a chicken. I then start cooking the sausages on the
> open side, with casings on. When you turn them you have two options:
> leave the casings on, and the sausages will bend as the casings I find
> in Italy shrink with heat, or remove the casings, which is be easy
> enough once the sausages are halfway cooked. Usually I end up turning
> them without removing the casing and, when the sausages start to
> bendm, I rwmove the casings and flatten the sausages with a fork.
>


Where is the "pussy hair" in this...???

;-)


--
Best
Greg

cyberPLOP wrote:


> "Ophelia" > wrote in message
>
> ...> cybercat wrote:
> >> "Ophelia" > wrote
> >>>> I have it tattoed on my hiney.
>
> >>> errrrrrrrrrrrrr what's a hiney?
>
> >> OMG! They don't have HINEYS where you live??
>
> > We do now I know what they are)))
>
> I have to tell you, I am so relieved.



Did you take a laxative...???


--
Best
Greg

sf wrote:

> On Sat, 15 Sep 2007 09:43:38 -0700, Sheldon > wrote:
> >cybercat" wrote:
> >> "Paco's Tacos" wrote :
>
> >> > Put the whole sausages in the freezer for 30-60 minutes or until they feel
> >> > "firm". Use a sharp knife.
>
> >> Another good idea! Go, Paco! I love this group.
>
> >Hardly... even the sharpest knife in the drawer won't slice raw fresh
> >guinea sausage without it flattening ... either need to slice
> >partially frozen or cooked. People who actually cook will always
> >slice guinea sausage cooked, and even then it's typically sliced
> >longitudinally, for nicer/less mystery meat like presentation... there
> >is no point to slicing raw dago sausage by any method because how will
> >you cook it so it will still retain it's coin shape, and why would
> >anyone want to... even if sliced into coins while partially frozen as
> >soon as they're cooked the casings would shrinkle, tighten like like
> >elastics on the smalleset size condoms and squeeze the meat out either
> >end... would look like circumcised foreskins filled with headcheese on
> >steroids. Fresh guinea sausage is either cooked whole in their
> >casings or casings are removed and cooked same as bulk, either formed
> >into patties, meat-a-balles, or simply crumbled.... if someone served
> >me pizza (or any dish) with fresh WOP sausage sliced into coins I'd
> >refuse it, only pepperoni pizza is coins. Anyone want's to cook
> >sliced sausage coins really oughta stay with tube steak... and we all
> >know how the Tvat ain't gonna slice her widdle tube steak until after
> >she's had her way with it... and now yoose know the real story of pig
> >n' poke! <teehee>
>
> WTF is guinea sausage?



Eye - talian sausage...don't you know nothing, as they say...???



--
Best
Greg

Sheldon wrote:

> cybercat" wrote:
> > "Paco's Tacos" wrote :
>
> > > Put the whole sausages in the freezer for 30-60 minutes or until they feel
> > > "firm". Use a sharp knife.
>
> > Another good idea! Go, Paco! I love this group.
>
> Hardly... even the sharpest knife in the drawer won't slice raw fresh
> guinea sausage without it flattening ... either need to slice
> partially frozen or cooked. People who actually cook will always
> slice guinea sausage cooked, and even then it's typically sliced
> longitudinally, for nicer/less mystery meat like presentation... there
> is no point to slicing raw dago sausage by any method because how will
> you cook it so it will still retain it's coin shape, and why would
> anyone want to... even if sliced into coins while partially frozen as
> soon as they're cooked the casings would shrinkle, tighten like like
> elastics on the smalleset size condoms and squeeze the meat out either
> end... would look like circumcised foreskins filled with headcheese on
> steroids. Fresh guinea sausage is either cooked whole in their
> casings or casings are removed and cooked same as bulk, either formed
> into patties, meat-a-balles, or simply crumbled.... if someone served
> me pizza (or any dish) with fresh WOP sausage sliced into coins I'd
> refuse it, only pepperoni pizza is coins. Anyone want's to cook
> sliced sausage coins really oughta stay with tube steak... and we all
> know how the Tvat ain't gonna slice her widdle tube steak until after
> she's had her way with it... and now yoose know the real story of pig
> n' poke! <teehee>


That's nothing, I hear she wears *no panties* under her dresses and
skirts...thus her new Eye - talian moniker is "Benda - Over".

;--o


--
Best
Greg

cybercat wrote:
> "Nancy2" > wrote in message
> oups.com...
>> frying pan. However, after cutting a few slices, i feel as if i
>> didn't
>>> cut it right since it looks all mashed up, not a circular piece. Is
>>> there a technique into cutting raw sausages into circular pieces
>>> before i throw them into the pan to cook? Thanks.
>>
>> You need a really sharp knife, which it sounds like you don't have.
>>
> Nuh UHH, he needs an egg slicer. Steve said so.

with razor wire?

I make a soup in which I slice the sausages into bite-sized pieces before
browning them. I find it works better if I stick them in the freezer for a
while before I start cutting. It's still a messy job - but the soup's worth
it.

texpat


"Vilco" > wrote in message
...
> Steve Wertz wrote
>
>>> OTOH, why would anyone want to slice a *raw* italian sausage with a
>>> knife? That's a smash in the making too.
>
>> You'd get more browning action and more fat would render out, I
>> suspect.
>
> That's why lots of people in Italy cut sausages lengthwise without
> totally cutting them, then just open the sausages as one does with a
> bread bun, or with a chicken. I then start cooking the sausages on the
> open side, with casings on. When you turn them you have two options:
> leave the casings on, and the sausages will bend as the casings I find
> in Italy shrink with heat, or remove the casings, which is be easy
> enough once the sausages are halfway cooked. Usually I end up turning
> them without removing the casing and, when the sausages start to
> bendm, I rwmove the casings and flatten the sausages with a fork.
> --
> Vilco
> Think pink, drink rose'
>
>
>