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:

1. Pork
2. Water
3. Beef
4. Corn Syrup
5. Contains 2% or less of salt
6. Sodium lactate
7. Isolated soy product
8. Dextrose
9. Isolated soy protein
10. Monosodium Glutamate
11. Sodium Diacetate
12. Ascorbic acid
13. Natural Flavours(and what might those be?)
14. Natural Spice
15. Lemon juice powder
16. (Corn syrup solids, lemon juice solids, lemon oil)
17. Smoke
18. Sodium nitrite
19. Contains soy.
They didn't taste smokey at all.

"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,

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... 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!


>1. Pork
>2. Water
>3. Beef
>4. Corn Syrup
>5. Contains 2% or less of salt
>6. Sodium lactate
>7. Isolated soy product
>8. Dextrose
>9. Isolated soy protein
>10. Monosodium Glutamate
>11. Sodium Diacetate
>12. Ascorbic acid
>13. Natural Flavours(and what might those be?)
>14. Natural Spice
>15. Lemon juice powder
>16. (Corn syrup solids, lemon juice solids, lemon oil)
>17. Smoke
>18. Sodium nitrite
>19. Contains soy.
>They didn't taste smokey at all.

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

On Mar 29, 12:11*pm, Sqwertz > 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?

On 3/29/2010 3:13 PM, Chemo the Clown wrote:
> 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.

"Chemo the Clown" > wrote in message
...
On Mar 29, 12:11 pm, Sqwertz > 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?

Hey, ****wad, I own the clown shtick around here. I've got your cruel right
here, bitch.

You're banished!

Ronald McDonald

On Mar 29, 11:27*am, 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,

Ran out of medications again, ignoramus?

> 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... 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!
>
> >1. * Pork
> >2. * Water
> >3. * Beef
> >4. * Corn Syrup
> >5. * Contains 2% or less of salt
> >6. * Sodium lactate
> >7. * Isolated soy product
> >8. * Dextrose
> >9. * Isolated soy protein
> >10. Monosodium Glutamate
> >11. Sodium Diacetate
> >12. Ascorbic acid
> >13. Natural Flavours(and what might those be?)
> >14. Natural Spice
> >15. Lemon juice powder
> >16. (Corn syrup solids, lemon juice solids, lemon oil)
> >17. Smoke
> >18. Sodium nitrite
> >19. Contains soy.
> >They didn't taste smokey at all.

On Mon, 29 Mar 2010 17:51:19 -0400, George >
wrote:

> Hillshire makes complete total garbage that is best prepared by throwing
> it out if you should accidentally buy it.

I don't have a problem with it. Now that we're older we have to watch
the salt and fats, but AFAIC if I don't eat a lot of it... so what.

--
Forget the health food. I need all the preservatives I can get.

"Bent Attorney Esq." > wrote in message
...
> 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?
snippage

I never ever buy Hillshire Farms.......too many unpronouncable ingredients.
On the other hand, we had to go into Philly on Saturday to get taxes done
and make our annual pilgrimage to the shrine of all things holy.......Bob
Lachowicz' Butcher Shop and Kielbasa Emporium (otherwise known as Robert
Lachowicz Meats) at Orthodox and Almond Sts. (Bridesburg), Philadelphia.
Makes THE best Polish kielbasa ....and I have been subjects to many, many
'different' Polish kielbasi........(shut up, Sheldon, this is not a 'hide
the kielbasi' joke time). Very garlicky and very good....limited amount of
fillers and very good taste.
-g

In article
>,
"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 agree that that stuff is too salty. Sliced up and cooked into a soup
or stew tho' works pretty well as it gets diluted out.

I've been making my own sausage more and more frequently. I've only made
a smoked sausage from beef so far tho'. The pork and/or poultry sausages
I've made just get frozen right away. I've never used curing salts in
sausage either:

<http://picasaweb.google.com/OMPOmelet/SmokedSausage09202009#>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

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:
>
> 1. Pork
> 2. Water
> 3. Beef
> 4. Corn Syrup
> 5. Contains 2% or less of salt
> 6. Sodium lactate
> 7. Isolated soy product
> 8. Dextrose
> 9. Isolated soy protein
> 10. Monosodium Glutamate
> 11. Sodium Diacetate
> 12. Ascorbic acid
> 13. Natural Flavours(and what might those be?)
> 14. Natural Spice
> 15. Lemon juice powder
> 16. (Corn syrup solids, lemon juice solids, lemon oil)
> 17. Smoke
> 18. Sodium nitrite
> 19. Contains soy.
> They didn't taste smokey at all.

Ugh. After reading that list of crap, I no longer feel like lunch.


--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

"Bent Attorney Esq." > wrote in message
...
> 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:
>
> 1. Pork
> 2. Water
> 3. Beef
> 4. Corn Syrup
> 5. Contains 2% or less of salt
> 6. Sodium lactate
> 7. Isolated soy product
> 8. Dextrose
> 9. Isolated soy protein
> 10. Monosodium Glutamate
> 11. Sodium Diacetate
> 12. Ascorbic acid
> 13. Natural Flavours(and what might those be?)
> 14. Natural Spice
> 15. Lemon juice powder
> 16. (Corn syrup solids, lemon juice solids, lemon oil)
> 17. Smoke
> 18. Sodium nitrite
> 19. Contains soy.
> They didn't taste smokey at all.

There are a couple of tacks on this subject.

One is from the radical paranoid fringe that government is telling us what
we can do in the smallest recesses of our lives.

The other is that they must protect us from ourselves, hence legislation for
salt in foods.

In actuality, legislation to lessen salts in foods is long overdue. It is
estimated that 500,000 heart attacks per year could be prevented by lower
sodium intake. And that does not include stroke or hypertension
complications.

It's time to do something about salt. Yet, I am reluctant to see a
governmental agency doing the revision, and would rather see the correction
come in the marketplace where people just don't buy salty products.

That isn't going to happen. The populace is too ignorant of the effects of
salt in the diet, but mainly, people love salty foods, and have for
centuries.

It's all an effort to protect us from ourselves, with the well paid
government intermediary, dontcha know.

Steve

On Mar 29, 2:27*pm, 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,
>
> 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.

>
>
> >1. * Pork
> >2. * Water
> >3. * Beef
> >4. * Corn Syrup
> >5. * Contains 2% or less of salt
> >6. * Sodium lactate
> >7. * Isolated soy product
> >8. * Dextrose
> >9. * Isolated soy protein
> >10. Monosodium Glutamate
> >11. Sodium Diacetate
> >12. Ascorbic acid
> >13. Natural Flavours(and what might those be?)
> >14. Natural Spice
> >15. Lemon juice powder
> >16. (Corn syrup solids, lemon juice solids, lemon oil)
> >17. Smoke
> >18. Sodium nitrite
> >19. Contains soy.
> >They didn't taste smokey at all.- Hide quoted text -
>
> - Show quoted text -

On Mar 29, 5:51*pm, George > wrote:
> On 3/29/2010 3:13 PM, Chemo the Clown wrote:
>
>
>
>
>
> > 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.

>
> - Show quoted text -

On 3/29/2010 7:27 PM, sf wrote:
> On Mon, 29 Mar 2010 17:51:19 -0400, >
> wrote:
>
>> Hillshire makes complete total garbage that is best prepared by throwing
>> it out if you should accidentally buy it.
>
> I don't have a problem with it. Now that we're older we have to watch
> the salt and fats, but AFAIC if I don't eat a lot of it... so what.
>

Setting salt content aside it has a disgusting taste. I have traveled
extensively in other countries, have a very diverse palate and there is
pretty much nothing I won't try and almost always like but I can't stand
a bite of Hillsure industrial sausage no matter how it is prepared.

I think I told this story before. One of my friends has a gathering on
occasion where the feature is kielbasa either grilled or braised w/
kraut. There are at two local mom & pop shops here that make real
kielbasa (not hard-just use real meat and don't pump it up with DOW #55)
and he would get it from one of them. Friend had a family emergency and
didn't have a chance to get real sausage so he got the Hillsure stuff.
There were around fifteen of us there and absolutely no one could eat
more than a little bite of the Hillsure stuff (this wasn't my first
experience).

On 3/29/2010 8:10 PM, Virginia Tadrzynski wrote:
> "Bent Attorney > wrote in message
> ...
>> 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?
> snippage
>
> I never ever buy Hillshire Farms.......too many unpronouncable ingredients.
> On the other hand, we had to go into Philly on Saturday to get taxes done
> and make our annual pilgrimage to the shrine of all things holy.......Bob
> Lachowicz' Butcher Shop and Kielbasa Emporium (otherwise known as Robert
> Lachowicz Meats) at Orthodox and Almond Sts. (Bridesburg), Philadelphia.
> Makes THE best Polish kielbasa ....and I have been subjects to many, many
> 'different' Polish kielbasi........(shut up, Sheldon, this is not a 'hide
> the kielbasi' joke time). Very garlicky and very good....limited amount of
> fillers and very good taste.
> -g
>
>
But Shelden says there is no difference so clearly you must have just
made that all up...

On Mar 30, 8:27*am, George > wrote:
> On 3/29/2010 7:27 PM, sf wrote:
>
> > On Mon, 29 Mar 2010 17:51:19 -0400, >
> > wrote:
>
> >> Hillshire makes complete total garbage that is best prepared by throwing
> >> it out if you should accidentally buy it.
>
> > I don't have a problem with it. *Now that we're older we have to watch
> > the salt and fats, but AFAIC if I don't eat a lot of it... so what.
>
> Setting salt content aside it has a disgusting taste. I have traveled
> extensively in other countries, have a very diverse palate and there is
> pretty much nothing I won't try and almost always like but I can't stand
> a bite of Hillsure industrial sausage no matter how it is prepared.
>
> I think I told this story before. One of my friends has a gathering on
> occasion where the feature is kielbasa either grilled or braised w/
> kraut. There are at two local mom & pop shops here that make real
> kielbasa (not hard-just use real meat and don't pump it up with DOW #55)
> and he would get it from one of them. Friend had a family emergency and
> didn't have a chance to get real sausage so he got the Hillsure stuff.
> There were around fifteen of us there and absolutely no one could eat
> more than a little bite of the Hillsure stuff (this wasn't my first
> experience).

All I tasted was salt. I couldn't taste the smoke; the first
mouthfull I had I could taste a bit of the lemon, but after the salt
hit, I never tasted any lemon/other flavours at all.

On Tue, 30 Mar 2010 08:27:27 -0400, George wrote:

> Setting salt content aside it has a disgusting taste. I have traveled
> extensively in other countries, have a very diverse palate and there is
> pretty much nothing I won't try and almost always like but I can't stand
> a bite of Hillsure industrial sausage no matter how it is prepared.

On the less disgusting industrial side of the fence is Tyson's
Smoked Beef Kielbassa. That stuff is really pretty good grilled
until it's a little crispy on the outside. You can even smoke it
some more at 300F for a half an hour. Do not cook it any other way.

The only place I ever see it is at CostCo (3 rings for $2/lb).

-sw

On Tue, 30 Mar 2010 12:11:20 +1000, Jeßus wrote:


> Ugh. After reading that list of crap, I no longer feel like lunch.

All that stuff is very common and normal (for this day in age).
Don't be such a pussy.

regardless of the ingredients, it does suck.

-sw

In article
>,
"Bent Attorney Esq." > wrote:

> > 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.

Seriously, just use them in a soup. Slice them about 1/4" thick and use
a home made stock that has not been salted. Add potatoes, carrots,
frozen peas, a little sliced celery and onions. Even better would be to
leave out the potatoes and add pasta instead. Some chunky tomato and
you are good to go. The salt will leach out of the meat just enough to
properly salt about 3 quarts of soup per sausage.

Another dish it works in is to slice it up, simmer it a bit, toss that
water out then steam the slices with some plain sliced green cabbage.
Add a little pepper to taste. It does not need anything else. altho' I
generally add some dill weed to cabbage dishes.

No need to waste it. It has it's uses if you work around the salt. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

"Virginia Tadrzynski" wrote:

>
>"Bent Attorney Esq." > wrote in message
...
>> 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?
>snippage
>
>I never ever buy Hillshire Farms.......too many unpronouncable ingredients.
>On the other hand, we had to go into Philly on Saturday to get taxes done
>and make our annual pilgrimage to the shrine of all things holy.......Bob
>Lachowicz' Butcher Shop and Kielbasa Emporium (otherwise known as Robert
>Lachowicz Meats) at Orthodox and Almond Sts. (Bridesburg), Philadelphia.
>Makes THE best Polish kielbasa ....and I have been subjects to many, many
>'different' Polish kielbasi........(shut up, Sheldon, this is not a 'hide
>the kielbasi' joke time). Very garlicky and very good....limited amount of
>fillers and very good taste.

There are many Polack Towns that tout the "Best" butcher, but so what,
their fresh kielbasa will contain minimal preservatives (same as any
fresh sausage) but if they prepare cured kielbasa it will contain the
same preservatives as Hillshire and probably more (they want to ensure
their patrons live to return). I laugh as I read this because the
only way to know what/who is in any sausage is to prepare your own. I
don't know why folks spend so much money on fresh kielbasa at Polack
butchers when it's the easiest and cheapest thing to make at home.
Cured kielbasa is more difficult, especially if smoked, which is why
Hillshire is so popular. But regardless, all of these types of cured
sausage should be simmered first to remove excess sodium, fat, and to
kill pathogens... the same with store bought fresh sausage too. Just
tossing sausage on the grill straight from it's wrapping indicates
pure laziness/slovenliness.

The only meaningful difference between Hillshire and butcher prepared
kielbasa is that the butcher gives it a more homemade appearence by
using a much coarser grind, typically a blend of fine and coarse...
folks see those chunks of meat and automatically assume it's better,
it's not.

Anyway I'm not impressed by folks who buy ethnic sausage at an ethnic
butcher except that it indicates that they have more dollars than
brain cells. Tell me you made your own, then you'll impress me...
otherwise stfu about Hillshire, it's no different from packaged
tubesteak and I know you eat those. Tonight yer gonna eat a pepperoni
pizza and yoose ain't gonna bitch about unpronounceable chemicals.
Ahahahahahahahahahahahahah . . . .

On 3/30/2010 9:10 AM, brooklyn1 wrote:

>
> The only meaningful difference between Hillshire and butcher prepared
> kielbasa is that the butcher gives it a more homemade appearence by
> using a much coarser grind, typically a blend of fine and coarse...
> folks see those chunks of meat and automatically assume it's better,
> it's not.


So you go to walmart and buy Hillsure sausage like products, instant
ramen amd SPAM by the case and rave about the quality and somehow expect
that you have credibility?


The meaningful difference as always is you are lacking a clue...

Bent Attorney Esq. wrote:

>
> Idiot. I'm an ethnic German whose folks are from Hungary.
Bozo half brained jerk.
>

This explains a few things...

On Mar 30, 9:19*am, Brian > wrote:
> Bent Attorney Esq. wrote:
>
> > Idiot. *I'm an ethnic German whose folks are from Hungary. *
>
> * *Bozo half brained jerk.
>
>
>
> This explains a few things...

What exactly would this explain? Enlighten me if you've the
knowlege. Otherwise shutta yo mouf!

On Tue, 30 Mar 2010 08:27:27 -0400, George >
wrote:

> Setting salt content aside it has a disgusting taste.

I'm not put off by it although in my older years the fat and salt are
a too much for me so I only eat it as an ingredient these days.

> I have traveled extensively in other countries,

I haven't, so Hillshire is fine by me.

> have a very diverse palate and there is
> pretty much nothing I won't try and almost always like but I can't stand
> a bite of Hillsure industrial sausage no matter how it is prepared.

So what? I'm fine with it. I can dictate as much as you. EAT
Hillshire.


--
Forget the health food. I need all the preservatives I can get.

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

On Mar 29, 2:11*pm, Sqwertz > 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.

The difference between Sheldon and Jerry is that you don't write
Sheldon's posts.
>
> -sw

--Bryan

On Tue, 30 Mar 2010 09:16:50 -0400, George wrote:

> On 3/30/2010 9:10 AM, brooklyn1 wrote:
>
>>
>> The only meaningful difference between Hillshire and butcher prepared
>> kielbasa is that the butcher gives it a more homemade appearence by
>> using a much coarser grind, typically a blend of fine and coarse...
>> folks see those chunks of meat and automatically assume it's better,
>> it's not.
>
> So you go to walmart and buy Hillsure sausage like products, instant
> ramen amd SPAM by the case and rave about the quality and somehow expect
> that you have credibility?
>
> The meaningful difference as always is you are lacking a clue...

sheldon is genuinely a piece of work. one that nobody is likely to claim
credit for.

blake

On Tue, 30 Mar 2010 07:53:10 -0500, Sqwertz wrote:

> On Tue, 30 Mar 2010 12:11:20 +1000, Jeßus wrote:
>
>> Ugh. After reading that list of crap, I no longer feel like lunch.
>
> All that stuff is very common and normal (for this day in age).
> Don't be such a pussy.
>
> regardless of the ingredients, it does suck.
>
> -sw

the hillshire farms stuff just doesn't *look* right to me.

your pal,
blake

On 3/30/2010 12:39 PM, blake murphy wrote:
> On Tue, 30 Mar 2010 07:53:10 -0500, Sqwertz wrote:
>
>> On Tue, 30 Mar 2010 12:11:20 +1000, Jeßus wrote:
>>
>>> Ugh. After reading that list of crap, I no longer feel like lunch.
>>
>> All that stuff is very common and normal (for this day in age).
>> Don't be such a pussy.
>>
>> regardless of the ingredients, it does suck.
>>
>> -sw
>
> the hillshire farms stuff just doesn't *look* right to me.
>
> your pal,
> blake

Me either, but Shelden says floor sweepings and bone scrapings pumped up
with Dow #55 is exactly the same as sausage made from real cuts of meat
and smoked with fruitwood so it must be right...

On 3/30/2010 8:51 AM, Sqwertz wrote:
> On Tue, 30 Mar 2010 08:27:27 -0400, George wrote:
>
>> Setting salt content aside it has a disgusting taste. I have traveled
>> extensively in other countries, have a very diverse palate and there is
>> pretty much nothing I won't try and almost always like but I can't stand
>> a bite of Hillsure industrial sausage no matter how it is prepared.
>
> On the less disgusting industrial side of the fence is Tyson's
> Smoked Beef Kielbassa. That stuff is really pretty good grilled
> until it's a little crispy on the outside. You can even smoke it
> some more at 300F for a half an hour. Do not cook it any other way.
>
> The only place I ever see it is at CostCo (3 rings for $2/lb).
>
> -sw

Thanks, we have good local places that make quality sausage so I can
avoid the industrial stuff for the moment. I thought one might be
closing soon because they were getting up in years but they recently
sold it to a 30 something couple who are doing a great job.

Nearest Costco is 100 miles away so that wouldn't help.

On Tue, 30 Mar 2010 09:31:52 -0700 (PDT), Food Snob® wrote:

> The difference between Sheldon and Jerry is that you don't write
> Sheldon's posts.

<yawn>

While I've proven you are "R. Mcdonald", "Marius Stangbatzner", and
the guy who was forging Larry, you have done nothing to prove I am
Jerry Sauk.

Steve: 4 Bobo: 0

-sw

In article >,
blake murphy > wrote:

> On Tue, 30 Mar 2010 07:53:10 -0500, Sqwertz wrote:
>
> > On Tue, 30 Mar 2010 12:11:20 +1000, Jeßus wrote:
> >
> >> Ugh. After reading that list of crap, I no longer feel like lunch.
> >
> > All that stuff is very common and normal (for this day in age).
> > Don't be such a pussy.
> >
> > regardless of the ingredients, it does suck.
> >
> > -sw
>
> the hillshire farms stuff just doesn't *look* right to me.
>
> your pal,
> blake

They use collagen casings instead of pork or sheep intestines.
I can purchase Collagen casings on line or from Cabela's if I wanted to
use them, but I don't care much for them.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

On Mar 29, 12:05*pm, "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:
>
> 1. * Pork
> 2. * Water
> 3. * Beef
> 4. * Corn Syrup
> 5. * Contains 2% or less of salt
> 6. * Sodium lactate
> 7. * Isolated soy product
> 8. * Dextrose
> 9. * Isolated soy protein
> 10. Monosodium Glutamate
> 11. Sodium Diacetate
> 12. Ascorbic acid
> 13. Natural Flavours(and what might those be?)
> 14. Natural Spice
> 15. Lemon juice powder
> 16. (Corn syrup solids, lemon juice solids, lemon oil)
> 17. Smoke
> 18. Sodium nitrite
> 19. Contains soy.
> They didn't taste smokey at all.

Some people seem to have taken exception to my post. Let me begin by
saying that I am not a sausage expert. I didn't mean to come across
that way. It is however true that I have been around sausage making
since I was born. That's just the way it is, and we made sausage a
certain way. Our basic bratwurst(not to be confused with the Reichs
German type) was: Lean Pork, (we used about 20% fat, no more, and
btw, we haven't made sausage since the late 80's), pork stock(meat and
bones simmered the day of butchering), fresh ground home grown
Hungarian style paprika, black pepper, salt, and of course garlic.
That's it. You can make an excellent sausage with these
ingredients.
My favourite was Kartoffel Wurst: basically the sausage mix above,
with some very hot ground red pepper and 1/3 riced cooked potatoes. I
know. Doesn't sound like much, but it is very good. We also made
stuffed sow belly, blood sausage, and liverwurst. No preservatives.

On Mar 30, 9:36*am, blake murphy > wrote:
> On Tue, 30 Mar 2010 09:16:50 -0400, George wrote:
> > On 3/30/2010 9:10 AM, brooklyn1 wrote:
>
> >> The only meaningful difference between Hillshire and butcher prepared
> >> kielbasa is that the butcher gives it a more homemade appearence by
> >> using a much coarser grind, typically a blend of fine and coarse...
> >> folks see those chunks of meat and automatically assume it's better,
> >> it's not.
>
> > So you go to walmart and buy Hillsure sausage like products, instant
> > ramen amd SPAM by the case and rave about the quality and somehow expect
> > that you have credibility?
>
> > The meaningful difference as always is you are lacking a clue...
>
> sheldon is genuinely a piece of work. *one that nobody is likely to claim
> credit for.
>

Yep. As a Jew, I cringe at the thought that some people may thing that
this ignorant pompous asshole is typical of Jews.

Ostap S. B. M. Bender Jr. wrote:
> On Mar 30, 9:36 am, blake murphy > wrote:
>> On Tue, 30 Mar 2010 09:16:50 -0400, George wrote:
>>> On 3/30/2010 9:10 AM, brooklyn1 wrote:
>>>> The only meaningful difference between Hillshire and butcher prepared
>>>> kielbasa is that the butcher gives it a more homemade appearence by
>>>> using a much coarser grind, typically a blend of fine and coarse...
>>>> folks see those chunks of meat and automatically assume it's better,
>>>> it's not.
>>> So you go to walmart and buy Hillsure sausage like products, instant
>>> ramen amd SPAM by the case and rave about the quality and somehow expect
>>> that you have credibility?
>>> The meaningful difference as always is you are lacking a clue...
>> sheldon is genuinely a piece of work. one that nobody is likely to claim
>> credit for.
>>
>
> Yep. As a Jew, I cringe at the thought that some people may thing that
> this ignorant pompous asshole is typical of Jews.
>
Well he is an arsehole
being a jew is secondary but lets tar you all anyway :P

On Tue, 30 Mar 2010 17:00:53 -0700 (PDT), Ostap S. B. M. Bender Jr. wrote:

> On Mar 30, 9:36*am, blake murphy > wrote:
>> On Tue, 30 Mar 2010 09:16:50 -0400, George wrote:
>>> On 3/30/2010 9:10 AM, brooklyn1 wrote:
>>
>>>> The only meaningful difference between Hillshire and butcher prepared
>>>> kielbasa is that the butcher gives it a more homemade appearence by
>>>> using a much coarser grind, typically a blend of fine and coarse...
>>>> folks see those chunks of meat and automatically assume it's better,
>>>> it's not.
>>
>>> So you go to walmart and buy Hillsure sausage like products, instant
>>> ramen amd SPAM by the case and rave about the quality and somehow expect
>>> that you have credibility?
>>
>>> The meaningful difference as always is you are lacking a clue...
>>
>> sheldon is genuinely a piece of work. *one that nobody is likely to claim
>> credit for.
>>
>
> Yep. As a Jew, I cringe at the thought that some people may thing that
> this ignorant pompous asshole is typical of Jews.

most jews i know are not as small-minded. or as stupid, come to that.

your pal,
blake

On Wed, 31 Mar 2010 11:03:15 -0400, blake murphy
> wrote:

> On Tue, 30 Mar 2010 17:00:53 -0700 (PDT), Ostap S. B. M. Bender Jr. wrote:
>
> > On Mar 30, 9:36*am, blake murphy > wrote:
> >> On Tue, 30 Mar 2010 09:16:50 -0400, George wrote:
> >>> On 3/30/2010 9:10 AM, brooklyn1 wrote:
> >>
> >>>> The only meaningful difference between Hillshire and butcher prepared
> >>>> kielbasa is that the butcher gives it a more homemade appearence by
> >>>> using a much coarser grind, typically a blend of fine and coarse...
> >>>> folks see those chunks of meat and automatically assume it's better,
> >>>> it's not.
> >>
> >>> So you go to walmart and buy Hillsure sausage like products, instant
> >>> ramen amd SPAM by the case and rave about the quality and somehow expect
> >>> that you have credibility?
> >>
> >>> The meaningful difference as always is you are lacking a clue...
> >>
> >> sheldon is genuinely a piece of work. *one that nobody is likely to claim
> >> credit for.
> >>
> >
> > Yep. As a Jew, I cringe at the thought that some people may thing that
> > this ignorant pompous asshole is typical of Jews.
>
> most jews i know are not as small-minded. or as stupid, come to that.
>
How do you know he's jewish?

--
Forget the health food. I need all the preservatives I can get.

On Mar 30, 7:27*am, George > wrote:
> On 3/29/2010 7:27 PM, sf wrote:
>
> > On Mon, 29 Mar 2010 17:51:19 -0400, >
> > wrote:
>
> >> Hillshire makes complete total garbage that is best prepared by throwing
> >> it out if you should accidentally buy it.
>
> > I don't have a problem with it. *Now that we're older we have to watch
> > the salt and fats, but AFAIC if I don't eat a lot of it... so what.
>
> Setting salt content aside it has a disgusting taste. I have traveled
> extensively in other countries, have a very diverse palate and there is
> pretty much nothing I won't try and almost always like but I can't stand
> a bite of Hillsure industrial sausage no matter how it is prepared.
>
> I think I told this story before. One of my friends has a gathering on
> occasion where the feature is kielbasa either grilled or braised w/
> kraut. There are at two local mom & pop shops here that make real
> kielbasa (not hard-just use real meat and don't pump it up with DOW #55)
> and he would get it from one of them. Friend had a family emergency and
> didn't have a chance to get real sausage so he got the Hillsure stuff.
> There were around fifteen of us there and absolutely no one could eat
> more than a little bite of the Hillsure stuff (this wasn't my first
> experience).

Johnsonville brats are a lot better than Hillshire.

N.

On Mar 31, 8:46*am, sf > wrote:
> On Wed, 31 Mar 2010 11:03:15 -0400, blake murphy
>
>
>
> > wrote:
> > On Tue, 30 Mar 2010 17:00:53 -0700 (PDT), Ostap S. B. M. Bender Jr. wrote:
>
> > > On Mar 30, 9:36*am, blake murphy > wrote:
> > >> On Tue, 30 Mar 2010 09:16:50 -0400, George wrote:
> > >>> On 3/30/2010 9:10 AM, brooklyn1 wrote:
>
> > >>>> The only meaningful difference between Hillshire and butcher prepared
> > >>>> kielbasa is that the butcher gives it a more homemade appearence by
> > >>>> using a much coarser grind, typically a blend of fine and coarse....
> > >>>> folks see those chunks of meat and automatically assume it's better,
> > >>>> it's not.
>
> > >>> So you go to walmart and buy Hillsure sausage like products, instant
> > >>> ramen amd SPAM by the case and rave about the quality and somehow expect
> > >>> that you have credibility?
>
> > >>> The meaningful difference as always is you are lacking a clue...
>
> > >> sheldon is genuinely a piece of work. *one that nobody is likely to claim
> > >> credit for.
>
> > > Yep. As a Jew, I cringe at the thought that some people may thing that
> > > this ignorant pompous asshole is typical of Jews.
>
> > most jews i know are not as small-minded. *or as stupid, come to that..
>
> How do you know he's jewish?

How else can we know except from what he tells us?