On 2010-12-23, sf > wrote:

> Thanks. I used to be able to buy rosewater at the liquor store, but
> haven't thought about it in years. Do people still buy it there?

No. You're thinking of Rose's grenadine or lime juice. Not
likely to find rosewater in liquor store. Try a pharmacy or Middle
Eastern store.

http://www.italiancook.ca/liquor-recipes.htm#item1

nb

On 23 Dec 2010 23:25:10 GMT, notbob > wrote:

> On 2010-12-23, sf > wrote:
>
> > Thanks. I used to be able to buy rosewater at the liquor store, but
> > haven't thought about it in years. Do people still buy it there?
>
> No. You're thinking of Rose's grenadine or lime juice. Not
> likely to find rosewater in liquor store. Try a pharmacy or Middle
> Eastern store.
>
> http://www.italiancook.ca/liquor-recipes.htm#item1
>
I'm thinking about rosewater, it was next to the orange flower water.
He may have carried it because in those days there was a place called
Ramallah Hall on the same block. Thanks for the pharmacy idea. A
Middle Eastern store isn't as easy to find on this side of town.

--

Never trust a dog to watch your food.

On 12/23/2010 1:32 PM, sf wrote:
> On Thu, 23 Dec 2010 09:38:38 -0500, >
> wrote:
>
>> But why all the posts about "letting the grease escape"? I recently
>> bought a pack of Hatfield sausage while picking up a few items at a
>> store I don't frequent (big pork packer based in Hatfield, PA now owned
>> by the Chinese) and there was a huge amount of grease in the fry pan.
>
> I don't consider a teaspoon or two of grease per pound a huge amount,
> but it you do - ok.
>

Me either, my experience is that the sausages will be swimming in grease.

In article >,
George > wrote:

> On 12/23/2010 1:32 PM, sf wrote:
> > On Thu, 23 Dec 2010 09:38:38 -0500, >
> > wrote:
> >
> >> But why all the posts about "letting the grease escape"? I recently
> >> bought a pack of Hatfield sausage while picking up a few items at a
> >> store I don't frequent (big pork packer based in Hatfield, PA now owned
> >> by the Chinese) and there was a huge amount of grease in the fry pan.
> >
> > I don't consider a teaspoon or two of grease per pound a huge amount,
> > but it you do - ok.
> >
>
> Me either, my experience is that the sausages will be swimming in grease.

Perhaps sf should stop buying Hatfield sausages, then.

--
Dan Abel
Petaluma, California USA

On Fri, 24 Dec 2010 07:39:31 -0500, George >
wrote:

> On 12/23/2010 1:32 PM, sf wrote:
> > On Thu, 23 Dec 2010 09:38:38 -0500, >
> > wrote:
> >
> >> But why all the posts about "letting the grease escape"? I recently
> >> bought a pack of Hatfield sausage while picking up a few items at a
> >> store I don't frequent (big pork packer based in Hatfield, PA now owned
> >> by the Chinese) and there was a huge amount of grease in the fry pan.
> >
> > I don't consider a teaspoon or two of grease per pound a huge amount,
> > but it you do - ok.
> >
>
> Me either, my experience is that the sausages will be swimming in grease.

I guess they've evolved out here because sausage of every kind,
including Jimmy Dean's has been so lean it sometimes requires an
addition of oil. Don't get me wrong, they don't *look* lean when raw,
but they cook up lean with just a tiny bit of fat left in the pan
after cooking.

--

Never trust a dog to watch your food.

On Fri, 24 Dec 2010 08:36:08 -0800, Dan Abel > wrote:

>In article >,
> George > wrote:
>
>> On 12/23/2010 1:32 PM, sf wrote:
>> > On Thu, 23 Dec 2010 09:38:38 -0500, >
>> > wrote:
>> >
>> >> But why all the posts about "letting the grease escape"? I recently
>> >> bought a pack of Hatfield sausage while picking up a few items at a
>> >> store I don't frequent (big pork packer based in Hatfield, PA now owned
>> >> by the Chinese) and there was a huge amount of grease in the fry pan.
>> >
>> > I don't consider a teaspoon or two of grease per pound a huge amount,
>> > but it you do - ok.
>> >
>>
>> Me either, my experience is that the sausages will be swimming in grease.
>
>Perhaps sf should stop buying Hatfield sausages, then.

There is nothing easier to drain grease from than sausage.

"George" > wrote in message
...
> On 12/23/2010 1:32 PM, sf wrote:
>> On Thu, 23 Dec 2010 09:38:38 -0500, >
>> wrote:
>>
>>> But why all the posts about "letting the grease escape"? I recently
>>> bought a pack of Hatfield sausage while picking up a few items at a
>>> store I don't frequent (big pork packer based in Hatfield, PA now owned
>>> by the Chinese) and there was a huge amount of grease in the fry pan.
>>
>> I don't consider a teaspoon or two of grease per pound a huge amount,
>> but it you do - ok.
>>
>
> Me either, my experience is that the sausages will be swimming in grease.

Mine were. I had to drain the grease off and didn't know where to put it.
I no longer keep a grease can. I ended up using a microwaveable casserole.
I bought a 2 pack but the first one cracked when I froze it. So I decided I
didn't need the other. It was a single serve so about 8 oz. The thing was
full from 12 sausages. Of course some of that was water. But there was a
LOT of grease!

On 12/23/2010 2:47 AM, sf wrote:
>> Eggs do not bother me, but I can not eat bivalves. A couple of years
>> ago, I was at a swanky restaurant in New Orleans and I tasted an oyster
>> that was in an appetizer. I couldn't stop myself.
>>
> Did anything "bad" happen?

Nothing happened, I totally got away with it, but I was taking Claritin,
maybe that helped. The last time I ate oysters, my lips and ears
swelled - and itched.

Becca

On Fri, 24 Dec 2010 12:44:27 -0800, "Julie Bove"
> wrote:

>
>"George" > wrote in message
...
>> On 12/23/2010 1:32 PM, sf wrote:
>>> On Thu, 23 Dec 2010 09:38:38 -0500, >
>>> wrote:
>>>
>>>> But why all the posts about "letting the grease escape"? I recently
>>>> bought a pack of Hatfield sausage while picking up a few items at a
>>>> store I don't frequent (big pork packer based in Hatfield, PA now owned
>>>> by the Chinese) and there was a huge amount of grease in the fry pan.
>>>
>>> I don't consider a teaspoon or two of grease per pound a huge amount,
>>> but it you do - ok.
>>>
>>
>> Me either, my experience is that the sausages will be swimming in grease.
>
>Mine were. I had to drain the grease off and didn't know where to put it.
>I no longer keep a grease can. I ended up using a microwaveable casserole.
>I bought a 2 pack but the first one cracked when I froze it. So I decided I
>didn't need the other. It was a single serve so about 8 oz. The thing was
>full from 12 sausages. Of course some of that was water. But there was a
>LOT of grease!

You don't say what kind of sausage or how you cooked them. I cooked a
dozen fresh dago links today (six hot/six sweet), but I simmered them
first so some of the fat and salt ended up down the drain. I had to
add olive oil for frying or there wouldn't have been enough fat. It's
easy to drain off extra fat, I freeze it in an empty cardboard milk
container. After the sausages were well browned I removed them and
used the remaining fat to saute a mess of onions, then put the sausage
back to reheat. I ate four with some onions for lunch today, very
tasty... not greasy at all.... the rest are in the fridge. I use a
high sided pan and low heat, no spatter... takes longer but turns out
much better than blow torching.
Browning:
http://i51.tinypic.com/2zoxglv.jpg
Onions:
http://i51.tinypic.com/2w7g5jt.jpg
Yummy:
http://i53.tinypic.com/34hjpfk.jpg

On Fri, 24 Dec 2010 15:39:20 -0600, Ema Nymton >
wrote:

> On 12/23/2010 2:47 AM, sf wrote:
> >> Eggs do not bother me, but I can not eat bivalves. A couple of years
> >> ago, I was at a swanky restaurant in New Orleans and I tasted an oyster
> >> that was in an appetizer. I couldn't stop myself.
> >>
> > Did anything "bad" happen?
>
> Nothing happened, I totally got away with it, but I was taking Claritin,
> maybe that helped. The last time I ate oysters, my lips and ears
> swelled - and itched.
>
> Becca

Claritin? Huh. Taking Claritin, for me, is as if I took a baby
aspirin... virtually nothing happens. Sorry you get such a reaction,
but I guess it's not bad compared to what could happen.

--

Never trust a dog to watch your food.

"sf" > wrote in message
news
> On Fri, 24 Dec 2010 15:39:20 -0600, Ema Nymton >
> wrote:
>
>> On 12/23/2010 2:47 AM, sf wrote:
>> >> Eggs do not bother me, but I can not eat bivalves. A couple of years
>> >> ago, I was at a swanky restaurant in New Orleans and I tasted an
>> >> oyster
>> >> that was in an appetizer. I couldn't stop myself.
>> >>
>> > Did anything "bad" happen?
>>
>> Nothing happened, I totally got away with it, but I was taking Claritin,
>> maybe that helped. The last time I ate oysters, my lips and ears
>> swelled - and itched.
>>
>> Becca
>
> Claritin? Huh. Taking Claritin, for me, is as if I took a baby
> aspirin... virtually nothing happens. Sorry you get such a reaction,
> but I guess it's not bad compared to what could happen.

Does nothing for me either. Daughter took it at age 3 and it did nothing
for her either. Then this fall she took it in the form of Claritin D and
she had an allergic reaction. Odd because she has had the med that is the
"D" and it didn't cause this problem for her. The Dr. said it would take
three days to clear from her system and it did. She was soooo sick.