On Wed, 13 May 2015 12:56:58 -0500, Moe DeLoughan >
wrote:

>On 5/13/2015 9:53 AM, Janet B wrote:
>> On Wed, 13 May 2015 11:58:48 +0100, "Ophelia" >
>> wrote:
>>
>>> http://www.recipetips.com/recipe-car...asp?newsid=852
>>>
>>> Has anybody made this and if so, what beer did you use ... if not, what beer
>>> would you use? Thanks.
>>
>> I believe that originally the beer/onion brat thing started as a
>> method to keep the brats hot while grilling for hundreds of people at
>> Bratwurst festival. You can't grill brats fast enough to serve dozens
>> of people standing in line for a sandwich.
>
>Brats are purchased raw, and they contain pork. If you grill them, it
>will take considerably longer to cook them thoroughly if they haven't
>been parboiled first. That's not an issue when you're only grilling a
>few, but when you're cooking for a crowd, you have to serve up a lot
>of brats within a narrow window of time. Hence the parboiling.
>
>Contrary to what other posters have asserted, the cooking liquid does
>contribute flavor to the brats. For that reason, when I did brats for
>an event featuring 300 people, my helper and I parboiled them in the
>classic beer/onions liquid a few days previously, then drained them
>and stashed them in the reefers. On the day of the event we kept them
>warm in a water/beer bath while they waited their turn on the grills.
>
>
I've never par-boiled a brat and I don't know anyone who has. We
grill them and if necessary, put them in a pot with beer and onions
for keeping.. Par-boiling is a way to overcome the difficulties of
grilling sausages that spit fat and split if cooked at too high a
heat. IMO, par-boiling ruins the taste. I see that the sausage
companies recommend it. I assumed it is a way to make sure that
customers cook the meat properly before consumption. The onions are
not meant to be eaten -- I don't know/have never seen them served.
Janet US

On Wed, 13 May 2015 16:29:27 +0000 (UTC), tert in seattle
> wrote:

>Ophelia wrote:
>> http://www.recipetips.com/recipe-car...asp?newsid=852
>>
>> Has anybody made this and if so, what beer did you use ... if not, what beer
>> would you use? Thanks.
>>
>> --
>> http://www.helpforheroes.org.uk/shop/

snip
>soak the brats in cold water for 5-10 minutes to soften the casings
>to prevent splitting, then grill them properly, then hold them in the
>warm beer/onion/butter bath if you're not going to eat them right away

Yes, this is the correct way to do them. I was born and raised in
bratwurst country.
Janet US

On Wed, 13 May 2015 12:13:23 -0400, Brooklyn1
> wrote:

>On Wed, 13 May 2015 08:53:27 -0600, Janet B >
>wrote:
>
>>On Wed, 13 May 2015 11:58:48 +0100, "Ophelia" >
>>wrote:
>>
>>>http://www.recipetips.com/recipe-car...asp?newsid=852
>>>
>>>Has anybody made this and if so, what beer did you use ... if not, what beer
>>>would you use? Thanks.
>>
>>I believe that originally the beer/onion brat thing started as a
>>method to keep the brats hot while grilling for hundreds of people at
>>Bratwurst festival. You can't grill brats fast enough to serve dozens
>>of people standing in line for a sandwich. I don't mind the taste
>>when I eat at a festival but I surely don't care for it at home. I'd
>>use the weakest beer and lots of onions and butter in the pot. I
>>think at a large gathering the juices of all the brats dilute the beer
>>in the pot.
>>Janet US
>
>Those are gonna be some salty onions, and as the liquid cooks off it's
>gonna become inedible. At fairs they simmer sausage in beer with some
>onions for the aromatic attraction, the beer imparts no flavor to the
>sausage and the onions will be too salty to eat... when served with
>onions they're cooked separately, or griddled together, not simmered
>with the sausage.
The onions are not served. The brats contain no salt. You are
thinking of some other kind of sausage.
Janet US

On Wed, 13 May 2015 20:05:06 -0600, Janet B >
wrote:

>On Wed, 13 May 2015 12:13:23 -0400, Brooklyn1
> wrote:
>
>>On Wed, 13 May 2015 08:53:27 -0600, Janet B >
>>wrote:
>>
>>>On Wed, 13 May 2015 11:58:48 +0100, "Ophelia" >
>>>wrote:
>>>
>>>>http://www.recipetips.com/recipe-car...asp?newsid=852
>>>>
>>>>Has anybody made this and if so, what beer did you use ... if not, what beer
>>>>would you use? Thanks.
>>>
>>>I believe that originally the beer/onion brat thing started as a
>>>method to keep the brats hot while grilling for hundreds of people at
>>>Bratwurst festival. You can't grill brats fast enough to serve dozens
>>>of people standing in line for a sandwich. I don't mind the taste
>>>when I eat at a festival but I surely don't care for it at home. I'd
>>>use the weakest beer and lots of onions and butter in the pot. I
>>>think at a large gathering the juices of all the brats dilute the beer
>>>in the pot.
>>>Janet US
>>
>>Those are gonna be some salty onions, and as the liquid cooks off it's
>>gonna become inedible. At fairs they simmer sausage in beer with some
>>onions for the aromatic attraction, the beer imparts no flavor to the
>>sausage and the onions will be too salty to eat... when served with
>>onions they're cooked separately, or griddled together, not simmered
>>with the sausage.
>The onions are not served. The brats contain no salt. You are
>thinking of some other kind of sausage.
>Janet US

correction, The brats are not salty like some other sausages,
Janet US

"Ophelia" > wrote in message
...
> http://www.recipetips.com/recipe-car...asp?newsid=852
>
> Has anybody made this and if so, what beer did you use ... if not, what
> beer would you use? Thanks.

I've made similar. Just used whatever beer I had.

On 5/13/2015 7:59 PM, Janet B wrote:
> On Wed, 13 May 2015 12:56:58 -0500, Moe DeLoughan >
> wrote:
>
>> On 5/13/2015 9:53 AM, Janet B wrote:
>>> On Wed, 13 May 2015 11:58:48 +0100, "Ophelia" >
>>> wrote:
>>>
>>>> http://www.recipetips.com/recipe-car...asp?newsid=852
>>>>
>>>> Has anybody made this and if so, what beer did you use ... if not, what beer
>>>> would you use? Thanks.
>>>
>>> I believe that originally the beer/onion brat thing started as a
>>> method to keep the brats hot while grilling for hundreds of people at
>>> Bratwurst festival. You can't grill brats fast enough to serve dozens
>>> of people standing in line for a sandwich.
>>
>> Brats are purchased raw, and they contain pork. If you grill them, it
>> will take considerably longer to cook them thoroughly if they haven't
>> been parboiled first. That's not an issue when you're only grilling a
>> few, but when you're cooking for a crowd, you have to serve up a lot
>> of brats within a narrow window of time. Hence the parboiling.
>>
>> Contrary to what other posters have asserted, the cooking liquid does
>> contribute flavor to the brats. For that reason, when I did brats for
>> an event featuring 300 people, my helper and I parboiled them in the
>> classic beer/onions liquid a few days previously, then drained them
>> and stashed them in the reefers. On the day of the event we kept them
>> warm in a water/beer bath while they waited their turn on the grills.
>>
>>
> I've never par-boiled a brat and I don't know anyone who has. We
> grill them and if necessary, put them in a pot with beer and onions
> for keeping.. Par-boiling is a way to overcome the difficulties of
> grilling sausages that spit fat and split if cooked at too high a
> heat. IMO, par-boiling ruins the taste. I see that the sausage
> companies recommend it. I assumed it is a way to make sure that
> customers cook the meat properly before consumption. The onions are
> not meant to be eaten -- I don't know/have never seen them served.
> Janet US
>

Typically at a fair or ballgame you're offered the onions of you wish.

Par-boiling isn't my favorite to do either brats or ribs, but those who
cook quick for large groups do it.

On Wed, 13 May 2015 15:48:52 -0600, "W. Lohman" > wrote:

> On 5/13/2015 3:36 PM, Ophelia wrote:
> >
> >
> > > wrote in message
> > ...
> >> On Wednesday, May 13, 2015 at 5:58:53 AM UTC-5, Ophelia wrote:
> >>>
> >>> http://www.recipetips.com/recipe-car...asp?newsid=852
> >>>
> >>>
> >>>
> >> Is this a good brand of brats? I had them a few months ago and
> >> didn't know what to expect for flavor.
> >
> > Not sure what you mean but I always buy the regular German bratties.
>
> We have dozens of varieties here - ones with cheese, or beer inside,
> jalapenos, you name it.

O makes her own sausages, so I will assume she makes her own brats.

--

sf

On Wed, 13 May 2015 20:10:50 -0600, Janet B >
wrote:

>On Wed, 13 May 2015 20:05:06 -0600, Janet B >
>wrote:
>
>>On Wed, 13 May 2015 12:13:23 -0400, Brooklyn1
> wrote:
>>
>>>On Wed, 13 May 2015 08:53:27 -0600, Janet B >
>>>wrote:
>>>
>>>>On Wed, 13 May 2015 11:58:48 +0100, "Ophelia" >
>>>>wrote:
>>>>
>>>>>http://www.recipetips.com/recipe-car...asp?newsid=852
>>>>>
>>>>>Has anybody made this and if so, what beer did you use ... if not, what beer
>>>>>would you use? Thanks.
>>>>
>>>>I believe that originally the beer/onion brat thing started as a
>>>>method to keep the brats hot while grilling for hundreds of people at
>>>>Bratwurst festival. You can't grill brats fast enough to serve dozens
>>>>of people standing in line for a sandwich. I don't mind the taste
>>>>when I eat at a festival but I surely don't care for it at home. I'd
>>>>use the weakest beer and lots of onions and butter in the pot. I
>>>>think at a large gathering the juices of all the brats dilute the beer
>>>>in the pot.
>>>>Janet US
>>>
>>>Those are gonna be some salty onions, and as the liquid cooks off it's
>>>gonna become inedible. At fairs they simmer sausage in beer with some
>>>onions for the aromatic attraction, the beer imparts no flavor to the
>>>sausage and the onions will be too salty to eat... when served with
>>>onions they're cooked separately, or griddled together, not simmered
>>>with the sausage.
>>The onions are not served. The brats contain no salt. You are
>>thinking of some other kind of sausage.
>>Janet US
>
>correction, The brats are not salty like some other sausages,
>Janet US

Brats contain as much sodium as most other sausages, some brands
contain more or less but all contain major sodium as a preservative...
and the nitrites maintain color.

"W. Lohman" wrote:
>
>Par-boiling isn't my favorite to do either brats or ribs, but those who
>cook quick for large groups do it.

Those who boil sausages and ribs are those who have no clue how to
cook. Actually no meat should ever be boiled, boiling causes the
protein to sieze and will never become tender no matter how long
cooked. Always add meats to cold water and bring to no higher
temperature than barely asimmmer... those in a hurry don't belong in
kitchens or bedrooms. Those who cook for large groups hold hot foods
with steam tables or chafing dishes.

On Thursday, May 14, 2015 at 5:49:00 AM UTC-5, Brooklyn1 wrote:
> "W. Lohman" wrote:
> >
> >Par-boiling isn't my favorite to do either brats or ribs, but those who
> >cook quick for large groups do it.
>
> Those who boil sausages and ribs are those who have no clue how to
> cook.

And beer is a beverage, not something to soak meat in. Then there are the
sodapop soakers. That SCREAMS, "I AM TRASH!"

> Actually no meat should ever be boiled, boiling causes the
> protein to sieze and will never become tender no matter how long
> cooked. Always add meats to cold water and bring to no higher
> temperature than barely asimmmer... those in a hurry don't belong in
> kitchens or bedrooms. Those who cook for large groups hold hot foods
> with steam tables or chafing dishes.
>
This MG is full of lazy ****s with low standards. Even the majority of the
retired folks (and that's most of them, I believe) are too lazy to whip up
fresh mayo, but I disagree with you about the bedrooms. Where the Hell do
you expect them to sleep?

--Bryan

On Thu, 14 May 2015 04:26:34 -0700 (PDT), Bryan-TGWWW
> wrote:

>On Thursday, May 14, 2015 at 5:49:00 AM UTC-5, Brooklyn1 wrote:
>> "W. Lohman" wrote:
>> >
>> >Par-boiling isn't my favorite to do either brats or ribs, but those who
>> >cook quick for large groups do it.
>>
>> Those who boil sausages and ribs are those who have no clue how to
>> cook.
>
>And beer is a beverage, not something to soak meat in. Then there are the
>sodapop soakers. That SCREAMS, "I AM TRASH!"
>
>> Actually no meat should ever be boiled, boiling causes the
>> protein to sieze and will never become tender no matter how long
>> cooked. Always add meats to cold water and bring to no higher
>> temperature than barely asimmmer... those in a hurry don't belong in
>> kitchens or bedrooms. Those who cook for large groups hold hot foods
>> with steam tables or chafing dishes.
>>
>This MG is full of lazy ****s with low standards. Even the majority of the
>retired folks (and that's most of them, I believe) are too lazy to whip up
>fresh mayo, but I disagree with you about the bedrooms. Where the Hell do
>you expect them to sleep?

Some are too lazy to deal with bedding, they pass out in their
recliner after sucking up their daily five liter box of wine.

On Thu, 14 May 2015 04:26:34 -0700 (PDT), Bryan-TGWWW
> wrote:

> Even the majority of the
> retired folks (and that's most of them, I believe) are too lazy to whip up
> fresh mayo

Lazy is not the correct terminology. Thrifty, yes. I am not
interested in wasting an entire egg and a cup of oil so I can have 1t
of mayo to slather on a piece of bread and then throw the rest away
because I have no other use for it. I know how to cook, I know what I
want to make from scratch and I don't need the likes of you telling me
what to do, how to do it or where to spend my money. Get your own
house in order first because you're as screwed up as Kuthe.

--

sf

On 2015-05-14 8:46 AM, sf wrote:

>> Even the majority of the
>> retired folks (and that's most of them, I believe) are too lazy to whip up
>> fresh mayo
>
> Lazy is not the correct terminology. Thrifty, yes.

Consider the source of the comment... a bitter old fruitcake.

> I am not
> interested in wasting an entire egg and a cup of oil so I can have 1t
> of mayo to slather on a piece of bread and then throw the rest away
> because I have no other use for it.


That is the way I see it. I have whipped up mayonnaise when I needed
enough that it would be used up, and a couple times when I needed it and
had nothing on hand, but then I had to make a point of using it up
before it went bad. I don't use a lot of mayo. In the last month I had
used mayo only once, slapping some on a sandwich that had tomato in it.
Only a twisted little brain like Bryan's would consider it laze not to
make a whole batch of mayo in order to use a little bit on a single
sandwich.


I know how to cook, I know what I
> want to make from scratch and I don't need the likes of you telling me
> what to do, how to do it or where to spend my money. Get your own
> house in order first because you're as screwed up as Kuthe.


That's why normal people don't bother with them.

On Thursday, May 14, 2015 at 7:46:14 AM UTC-5, sf wrote:
> On Thu, 14 May 2015 04:26:34 -0700 (PDT), Bryan-TGWWW
> > wrote:
>
> > Even the majority of the
> > retired folks (and that's most of them, I believe) are too lazy to whip up
> > fresh mayo
>
> Lazy is not the correct terminology. Thrifty, yes. I am not
> interested in wasting an entire egg and a cup of oil so I can have 1t
> of mayo to slather on a piece of bread and then throw the rest away
> because I have no other use for it.
>
Slather is a good word for it. It sounds icky.

Right now, eggs are $1.09/dozen at ALDI. I only use about a half cup of oil
per egg YOLK. Even using reconsituted lemon juice is far better than that
nasty jarred stuff. You are just old, fat, lazy, and undiscriminating about
what you put in your mouth.
>
> sf

--Bryan

On Wed, 13 May 2015 22:18:37 +0100, "Ophelia" >
wrote:

snip
>
>I guess I will boil them up in the morning and let them sit in the beer for
>a while, then I will drain and grill them.
>

snip
Sorry, O. I'm just shaking my head in dismay. That is the most awful
sounding procedure I've heard.
Janet US

On Thursday, May 14, 2015 at 10:28:03 AM UTC-4, Janet B wrote:
> On Wed, 13 May 2015 22:18:37 +0100, "Ophelia" >
> wrote:
>
> snip
> >
> >I guess I will boil them up in the morning and let them sit in the beer for
> >a while, then I will drain and grill them.
> >
>
> snip
> Sorry, O. I'm just shaking my head in dismay. That is the most awful
> sounding procedure I've heard.
> Janet US

I'd rather not put them in liquid after grilling. I like a crackly
casing.

Cindy Hamilton

"W. Lohman" > wrote in message
...

>> I guess I will boil them up in the morning and let them sit in the beer
>> for a while, then I will drain and grill them.
>>
>> I was laughing here because my poor husband puts up with me constantly
>> experimenting and always with good humour)
>>
>> I will post back with his report ... <g>
>>
> Awesome, look forward to reading that!

And here I am! Well, who woulda thunk it??

I don't like beer and I am not keep on bratties but ... I ate two with
enjoyment

Hubby liked them very much too, so I guess we are on to a winner.

Thanks especially to Moe and whoever said that the skins *are* porous and
will take in flavour ... they did)


>

--
http://www.helpforheroes.org.uk/shop/

"Cindy Hamilton" > wrote in message
...
> On Thursday, May 14, 2015 at 10:28:03 AM UTC-4, Janet B wrote:
>> On Wed, 13 May 2015 22:18:37 +0100, "Ophelia" >
>> wrote:
>>
>> snip
>> >
>> >I guess I will boil them up in the morning and let them sit in the beer
>> >for
>> >a while, then I will drain and grill them.
>> >
>>
>> snip
>> Sorry, O. I'm just shaking my head in dismay. That is the most awful
>> sounding procedure I've heard.
>> Janet US
>
> I'd rather not put them in liquid after grilling. I like a crackly
> casing.

I didn't put them back in liquid after grilling. I simmered them in beer
for a while, drained and allowed them to dry and then grilled them!

--
http://www.helpforheroes.org.uk/shop/

On 5/14/2015 4:48 AM, Brooklyn1 wrote:
> "W. Lohman" wrote:
>>
>> Par-boiling isn't my favorite to do either brats or ribs, but those who
>> cook quick for large groups do it.
>
> Those who boil sausages and ribs are those who have no clue how to
> cook.

Restaurants do it, even some reputable ones, trust me.

> Actually no meat should ever be boiled, boiling causes the
> protein to sieze and will never become tender no matter how long
> cooked.

Agreed.

> Always add meats to cold water and bring to no higher
> temperature than barely asimmmer... those in a hurry don't belong in
> kitchens or bedrooms. Those who cook for large groups hold hot foods
> with steam tables or chafing dishes.

Preferably, yes.

On 5/14/2015 5:26 AM, Bryan-TGWWW wrote:
> beer is a beverage, not something to soak meat in.


I thought you had some idea as to how to cook, oh well...

On 5/14/2015 6:46 AM, sf wrote:
> On Thu, 14 May 2015 04:26:34 -0700 (PDT), Bryan-TGWWW
> > wrote:
>
>> Even the majority of the
>> retired folks (and that's most of them, I believe) are too lazy to whip up
>> fresh mayo
>
> Lazy is not the correct terminology. Thrifty, yes. I am not
> interested in wasting an entire egg and a cup of oil so I can have 1t
> of mayo to slather on a piece of bread and then throw the rest away
> because I have no other use for it. I know how to cook, I know what I
> want to make from scratch and I don't need the likes of you telling me
> what to do, how to do it or where to spend my money. Get your own
> house in order first because you're as screwed up as Kuthe.
>

These two are like windshield wipers, eh?

On 5/14/2015 9:44 AM, Ophelia wrote:
>
>
> "W. Lohman" > wrote in message
> ...
>
>>> I guess I will boil them up in the morning and let them sit in the beer
>>> for a while, then I will drain and grill them.
>>>
>>> I was laughing here because my poor husband puts up with me constantly
>>> experimenting and always with good humour)
>>>
>>> I will post back with his report ... <g>
>>>
>> Awesome, look forward to reading that!
>
> And here I am! Well, who woulda thunk it??
>
> I don't like beer and I am not keep on bratties but ... I ate two with
> enjoyment
>
> Hubby liked them very much too, so I guess we are on to a winner.
>
> Thanks especially to Moe and whoever said that the skins *are* porous
> and will take in flavour ... they did)

Well then mystery partly solved.

Now as to grill first, bathe later....

On Thursday, May 14, 2015 at 11:45:45 AM UTC-4, Ophelia wrote:
> "Cindy Hamilton" > wrote in message
> ...
> > On Thursday, May 14, 2015 at 10:28:03 AM UTC-4, Janet B wrote:
> >> On Wed, 13 May 2015 22:18:37 +0100, "Ophelia" >
> >> wrote:
> >>
> >> snip
> >> >
> >> >I guess I will boil them up in the morning and let them sit in the beer
> >> >for
> >> >a while, then I will drain and grill them.
> >> >
> >>
> >> snip
> >> Sorry, O. I'm just shaking my head in dismay. That is the most awful
> >> sounding procedure I've heard.
> >> Janet US
> >
> > I'd rather not put them in liquid after grilling. I like a crackly
> > casing.
>
> I didn't put them back in liquid after grilling. I simmered them in beer
> for a while, drained and allowed them to dry and then grilled them!

Excellent!

I commented because we've seen others say that they put them
in the "swimming pool" after grilling.

I have to admit that brats are not my favorite; I generally
go with a smoked kielbasa instead.

Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Thursday, May 14, 2015 at 11:45:45 AM UTC-4, Ophelia wrote:
>> "Cindy Hamilton" > wrote in message
>> ...
>> > On Thursday, May 14, 2015 at 10:28:03 AM UTC-4, Janet B wrote:
>> >> On Wed, 13 May 2015 22:18:37 +0100, "Ophelia" >
>> >> wrote:
>> >>
>> >> snip
>> >> >
>> >> >I guess I will boil them up in the morning and let them sit in the
>> >> >beer
>> >> >for
>> >> >a while, then I will drain and grill them.
>> >> >
>> >>
>> >> snip
>> >> Sorry, O. I'm just shaking my head in dismay. That is the most awful
>> >> sounding procedure I've heard.
>> >> Janet US
>> >
>> > I'd rather not put them in liquid after grilling. I like a crackly
>> > casing.
>>
>> I didn't put them back in liquid after grilling. I simmered them in
>> beer
>> for a while, drained and allowed them to dry and then grilled them!
>
> Excellent!
>
> I commented because we've seen others say that they put them
> in the "swimming pool" after grilling.
>
> I have to admit that brats are not my favorite; I generally
> go with a smoked kielbasa instead.

I don't usually like them either, but I did enjoy these


--
http://www.helpforheroes.org.uk/shop/

On 5/14/2015 10:41 AM, Sqwertz wrote:
> Not to mention the possibility of salmonella is infinitely greater in
> home made mayo than it is with commercial mayo.
>
> -sw


Oh good grief, here's comes Professor Mayo again...

"W. Lohman" wrote in message ...

>Oh good grief, here's comes Professor Mayo again...

I wondered when you would start that mayo crap up again, Casa
Boneless.

You will soon begin to add your standard descriptions of Steve's
ejaculate with every mayo troll. It's as predictable as
sunrise. Do you fantasize about him while eating mayo straight
from the jar? I mean really, come on, man. How obvious.

You're SUCH a mess, Boneless.

lol

On Thu, 14 May 2015 06:54:10 -0700 (PDT), Bryan-TGWWW
> wrote:

> Right now, eggs are $1.09/dozen at ALDI.

Goody for you that your store has them at a price they lose money on.
They are well over $3 a dozen here and I'm not wasting my money the
way you want to dictate.

> I only use about a half cup of oil
> per egg YOLK. Even using reconsituted lemon juice is far better than that
> nasty jarred stuff. You are just old, fat, lazy, and undiscriminating about
> what you put in your mouth.

You don't have a clue, do you. You're an asshole who thinks his shit
doesn't stink.

--

sf

On Thu, 14 May 2015 10:48:12 -0600, "W. Lohman" > wrote:

> On 5/14/2015 6:46 AM, sf wrote:
> > On Thu, 14 May 2015 04:26:34 -0700 (PDT), Bryan-TGWWW
> > > wrote:
> >
> >> Even the majority of the
> >> retired folks (and that's most of them, I believe) are too lazy to whip up
> >> fresh mayo
> >
> > Lazy is not the correct terminology. Thrifty, yes. I am not
> > interested in wasting an entire egg and a cup of oil so I can have 1t
> > of mayo to slather on a piece of bread and then throw the rest away
> > because I have no other use for it. I know how to cook, I know what I
> > want to make from scratch and I don't need the likes of you telling me
> > what to do, how to do it or where to spend my money. Get your own
> > house in order first because you're as screwed up as Kuthe.
> >
>
> These two are like windshield wipers, eh?

I'd like to blame the lunar cycle, but I can't. It's time for him to
go bye-bye too.

--

sf

On Thu, 14 May 2015 08:00:55 -0700 (PDT), Cindy Hamilton
> wrote:

> On Thursday, May 14, 2015 at 10:28:03 AM UTC-4, Janet B wrote:
> > On Wed, 13 May 2015 22:18:37 +0100, "Ophelia" >
> > wrote:
> >
> > snip
> > >
> > >I guess I will boil them up in the morning and let them sit in the beer for
> > >a while, then I will drain and grill them.
> > >
> >
> > snip
> > Sorry, O. I'm just shaking my head in dismay. That is the most awful
> > sounding procedure I've heard.
> > Janet US
>
> I'd rather not put them in liquid after grilling. I like a crackly
> casing.
>
I've only heard of it as a way to keep brats warm for late comers and
second helpings, so the pitmaster/host isn't chained to the fire all
day long.

--

sf

On Thu, 14 May 2015 09:51:34 -0700 (PDT), Cindy Hamilton
> wrote:

> I have to admit that brats are not my favorite; I generally
> go with a smoked kielbasa instead.

You're right, they are pretty darned bland. If it's eaten in a bun, I
want Italian sausage!

--

sf

On Thursday, May 14, 2015 at 12:51:34 PM UTC-7, sf wrote:
> On Thu, 14 May 2015 06:54:10 -0700 (PDT), Bryan-TGWWW
> > wrote:
>
> > Right now, eggs are $1.09/dozen at ALDI.
>
> Goody for you that your store has them at a price they lose money on.
> They are well over $3 a dozen here and I'm not wasting my money the
> way you want to dictate.
>
> > I only use about a half cup of oil
> > per egg YOLK. Even using reconsituted lemon juice is far better than that
> > nasty jarred stuff. You are just old, fat, lazy, and undiscriminating about
> > what you put in your mouth.
>
> You don't have a clue, do you. You're an asshole who thinks his shit
> doesn't stink.
>
> --
>
> sf



Yeah, too funny as he gets excited about a BOGO at Burger King. Who is undiscriminating here?

Nellie

On 5/14/2015 1:47 PM, Frothty the Lohman wrote:
>
> "W. Lohman" wrote in message ...
>
>> Oh good grief, here's comes Professor Mayo again...
>
> I wondered when you would start that mayo crap up again, Casa Boneless.

I do whatever it takes to make your puss-filled head explode, Jethro.

Interestingly...Sqwerty is now FAR better at not taking the bait than
you, Old King Troll, lol!

PWNd again.

You are just such a chew toy.

> You will soon begin to add your standard descriptions of Steve's
> ejaculate with every mayo troll.

That fascinates you, doesn't it?

I wonder why..

> It's as predictable as sunrise.

Says the pwnd little troll...

> Do you fantasize about him while eating mayo straight from the jar?

I don't really consume much mayo, I see it as a condiment really.

> I mean really, come on, man. How obvious.

You sure are, greaseball.

> You're SUCH a mess, Boneless.
>
> lol

Leer for us again', Jethro:

https://www.youtube.com/watch?v=f-YvDJmJN20

5:28 - Jethro leers his way to BBQ infamy!

"We did Shawnee is the last one we did, we didn't win anything in the
meats..."

"My secret ingredient is Marty souce.."

http://www.nationalbbqrankings.com/ranking/team/4202

Ribs Contests
Contests since 23/Apr/2010
Current rank: 818th (Updated: 25/Feb/2013)

Pork Contests
Contests since 24/Apr/2009
Current rank: 2016th (Updated: 25/Feb/2013)

On 5/14/2015 1:52 PM, sf wrote:
> On Thu, 14 May 2015 10:48:12 -0600, "W. Lohman" > wrote:
>
>> On 5/14/2015 6:46 AM, sf wrote:
>>> On Thu, 14 May 2015 04:26:34 -0700 (PDT), Bryan-TGWWW
>>> > wrote:
>>>
>>>> Even the majority of the
>>>> retired folks (and that's most of them, I believe) are too lazy to whip up
>>>> fresh mayo
>>>
>>> Lazy is not the correct terminology. Thrifty, yes. I am not
>>> interested in wasting an entire egg and a cup of oil so I can have 1t
>>> of mayo to slather on a piece of bread and then throw the rest away
>>> because I have no other use for it. I know how to cook, I know what I
>>> want to make from scratch and I don't need the likes of you telling me
>>> what to do, how to do it or where to spend my money. Get your own
>>> house in order first because you're as screwed up as Kuthe.
>>>
>>
>> These two are like windshield wipers, eh?
>
> I'd like to blame the lunar cycle, but I can't. It's time for him to
> go bye-bye too.
>


Lol, point!

On 5/14/2015 1:56 PM, sf wrote:
> On Thu, 14 May 2015 09:51:34 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> I have to admit that brats are not my favorite; I generally
>> go with a smoked kielbasa instead.
>
> You're right, they are pretty darned bland. If it's eaten in a bun, I
> want Italian sausage!
>
There are certain hard chorizos that really fill the bill:

http://www.tienda.com/food/chorizo.html

http://www.tienda.com/food/products/cz-37.html?site=1

Butifarra, morcilla & cooking chorizo
Three packages of sausage
Great for grilling!
U.S. made from Spanish recipes
USDA inspected
Size - 2.75 lbs
$43.95
Grill up the flavor of Spain with this selection of delicious sausages!
Every town and village in Spain has its variation of pork sausage, from
the white butifarras of Catalunya to the smoky chorizos of Castilla y
León. This sampler offers a variety perfect for the grill.

Included a artisan cooking chorizos made with free-range heritage
pork and smoky pimentón de la Vera paprika (0.75 lb, 4 links); Catalan
butifarra white sausages with black pepper (1 lb, 4 links); and black
morcilla sausages with onions (1 lb, 4 links).



Looks so tasty!

Ophelia wrote:
>
>
> "W. Lohman" > wrote in message
> ...
>
>>> I guess I will boil them up in the morning and let them sit in the beer
>>> for a while, then I will drain and grill them.
>>>
>>> I was laughing here because my poor husband puts up with me constantly
>>> experimenting and always with good humour)
>>>
>>> I will post back with his report ... <g>
>>>
>> Awesome, look forward to reading that!
>
> And here I am! Well, who woulda thunk it??
>
> I don't like beer and I am not keep on bratties but ... I ate two with
> enjoyment
>
> Hubby liked them very much too, so I guess we are on to a winner.
>
> Thanks especially to Moe and whoever said that the skins *are* porous and
> will take in flavour ... they did)

great!

now...please try to call them "brats" -- that other word you're using
makes you sound Australian or something

On Thursday, May 14, 2015 at 11:41:15 AM UTC-5, Sqwertz wrote:
> On Thu, 14 May 2015 05:46:03 -0700, sf wrote:
>
> > On Thu, 14 May 2015 04:26:34 -0700 (PDT), Bryan-TGWWW
> > > wrote:
> >
> >> Even the majority of the
> >> retired folks (and that's most of them, I believe) are too lazy to whip up
> >> fresh mayo
> >
> > Lazy is not the correct terminology. Thrifty, yes. I am not
> > interested in wasting an entire egg and a cup of oil so I can have 1t
> > of mayo to slather on a piece of bread and then throw the rest away
> > because I have no other use for it.
>
> Not to mention the possibility of salmonella is infinitely greater in
> home made mayo than it is with commercial mayo.
>
You've got me there. 1/10,000 is indeed "infinitely greater" than zero.
>
> -sw

--Bryan

On Thursday, May 14, 2015 at 11:45:15 AM UTC-5, W. Lohman wrote:
> On 5/14/2015 4:48 AM, Brooklyn1 wrote:
> > "W. Lohman" wrote:
> >>
> >> Par-boiling isn't my favorite to do either brats or ribs, but those who
> >> cook quick for large groups do it.
> >
> > Those who boil sausages and ribs are those who have no clue how to
> > cook.
>
> Restaurants do it, even some reputable ones, trust me.
>
Steam, I can believe, but boil?

--Bryan

On Thursday, May 14, 2015 at 11:48:44 AM UTC-5, W. Lohman wrote:
> On 5/14/2015 6:46 AM, sf wrote:
> > On Thu, 14 May 2015 04:26:34 -0700 (PDT), Bryan-TGWWW
> > > wrote:
> >
> >> Even the majority of the
> >> retired folks (and that's most of them, I believe) are too lazy to whip up
> >> fresh mayo
> >
> > Lazy is not the correct terminology. Thrifty, yes. I am not
> > interested in wasting an entire egg and a cup of oil so I can have 1t
> > of mayo to slather on a piece of bread and then throw the rest away
> > because I have no other use for it. I know how to cook, I know what I
> > want to make from scratch and I don't need the likes of you telling me
> > what to do, how to do it or where to spend my money. Get your own
> > house in order first because you're as screwed up as Kuthe.
> >
>
> These two are like windshield wipers, eh?

You and Marty are as bad, or worse.

--Bryan

On 5/14/2015 9:24 PM, Bryan-TGWWW wrote:
> On Thursday, May 14, 2015 at 11:45:15 AM UTC-5, W. Lohman wrote:
>> On 5/14/2015 4:48 AM, Brooklyn1 wrote:
>>> "W. Lohman" wrote:
>>>>
>>>> Par-boiling isn't my favorite to do either brats or ribs, but those who
>>>> cook quick for large groups do it.
>>>
>>> Those who boil sausages and ribs are those who have no clue how to
>>> cook.
>>
>> Restaurants do it, even some reputable ones, trust me.
>>
> Steam, I can believe, but boil?
>
> --Bryan
>

Steam very regularly, boil too.

Sad, ain't it?

Put it this way, if you can't see or smell a smoker, pass on the ribs.

On 5/14/2015 9:26 PM, Bryan-TGWWW wrote:
> On Thursday, May 14, 2015 at 11:48:44 AM UTC-5, W. Lohman wrote:
>> On 5/14/2015 6:46 AM, sf wrote:
>>> On Thu, 14 May 2015 04:26:34 -0700 (PDT), Bryan-TGWWW
>>> > wrote:
>>>
>>>> Even the majority of the
>>>> retired folks (and that's most of them, I believe) are too lazy to whip up
>>>> fresh mayo
>>>
>>> Lazy is not the correct terminology. Thrifty, yes. I am not
>>> interested in wasting an entire egg and a cup of oil so I can have 1t
>>> of mayo to slather on a piece of bread and then throw the rest away
>>> because I have no other use for it. I know how to cook, I know what I
>>> want to make from scratch and I don't need the likes of you telling me
>>> what to do, how to do it or where to spend my money. Get your own
>>> house in order first because you're as screwed up as Kuthe.
>>>
>>
>> These two are like windshield wipers, eh?
>
> You and Marty are as bad, or worse.
>
> --Bryan
>

Marty desire killing groups, not showing off for them.

As such he is toxic to the extreme, you're just a bit of a head cold.