Just had some Schmalz's Kielbasy. Springfield, NJ
Excellent, tasty and juicy. I'll get that again. Pricey but worth
it.
Janet US

On Mon, 18 Mar 2019 14:06:38 -0600, U.S. Janet B. >
wrote:

>Just had some Schmalz's Kielbasy. Springfield, NJ
>Excellent, tasty and juicy. I'll get that again. Pricey but worth
>it.
>Janet US


They are about an hour away from me. Never heard of them before. I'll
have to get down there at some point.

On Mon, 18 Mar 2019 17:02:03 -0400, Boron Elgar
> wrote:

>On Mon, 18 Mar 2019 14:06:38 -0600, U.S. Janet B. >
>wrote:
>
>>Just had some Schmalz's Kielbasy. Springfield, NJ
>>Excellent, tasty and juicy. I'll get that again. Pricey but worth
>>it.
>>Janet US
>
>
>They are about an hour away from me. Never heard of them before. I'll
>have to get down there at some point.

that will be the real, test to see if someone on the east coast thinks
it is as good as someone out here in the boonies does :-)
It reminded me of back home where we could get sausage made in local
butcher shops
Janet US

On Mon, 18 Mar 2019 16:50:18 -0600, U.S. Janet B. >
wrote:

>On Mon, 18 Mar 2019 17:02:03 -0400, Boron Elgar
> wrote:
>
>>On Mon, 18 Mar 2019 14:06:38 -0600, U.S. Janet B. >
>>wrote:
>>
>>>Just had some Schmalz's Kielbasy. Springfield, NJ
>>>Excellent, tasty and juicy. I'll get that again. Pricey but worth
>>>it.
>>>Janet US
>>
>>
>>They are about an hour away from me. Never heard of them before. I'll
>>have to get down there at some point.
>
>that will be the real, test to see if someone on the east coast thinks
>it is as good as someone out here in the boonies does :-)
>It reminded me of back home where we could get sausage made in local
>butcher shops
>Janet US


There are several places within even 20 minutes that I can get sausage
like that - a pork store, that is a butcher shop, too, of course, but
there is a good-sized community of Polish immigrants in this part of
NJ and I have found some terrific kielbasa at various delis.

Alas, my favorite store, where you could see the smoke house if you
drove around the block, closed down. I think the owner's very elderly
father was keeper of the recipes and master smoker and when he went,
the place just did not last long.

Someone who worked for one of my husband's customers, makes his own,
old-world sausage. I'd send jam or bread and get back some great
stuff, though his venison version was a bit dry.

On Mon, 18 Mar 2019 18:59:34 -0400, Boron Elgar
> wrote:

>On Mon, 18 Mar 2019 16:50:18 -0600, U.S. Janet B. >
>wrote:
>
>>On Mon, 18 Mar 2019 17:02:03 -0400, Boron Elgar
> wrote:
>>
>>>On Mon, 18 Mar 2019 14:06:38 -0600, U.S. Janet B. >
>>>wrote:
>>>
>>>>Just had some Schmalz's Kielbasy. Springfield, NJ
>>>>Excellent, tasty and juicy. I'll get that again. Pricey but worth
>>>>it.
>>>>Janet US
>>>
>>>
>>>They are about an hour away from me. Never heard of them before. I'll
>>>have to get down there at some point.
>>
>>that will be the real, test to see if someone on the east coast thinks
>>it is as good as someone out here in the boonies does :-)
>>It reminded me of back home where we could get sausage made in local
>>butcher shops
>>Janet US
>
>
>There are several places within even 20 minutes that I can get sausage
>like that - a pork store, that is a butcher shop, too, of course, but
>there is a good-sized community of Polish immigrants in this part of
>NJ and I have found some terrific kielbasa at various delis.
>
>Alas, my favorite store, where you could see the smoke house if you
>drove around the block, closed down. I think the owner's very elderly
>father was keeper of the recipes and master smoker and when he went,
>the place just did not last long.
>
>Someone who worked for one of my husband's customers, makes his own,
>old-world sausage. I'd send jam or bread and get back some great
>stuff, though his venison version was a bit dry.

you've got connections for sausage as well as fresh yeast? Lucky you

Janet US

On Mon, 18 Mar 2019 17:59:17 -0600, U.S. Janet B. >
wrote:

>On Mon, 18 Mar 2019 18:59:34 -0400, Boron Elgar
> wrote:
>
>>On Mon, 18 Mar 2019 16:50:18 -0600, U.S. Janet B. >
>>wrote:
>>
>>>On Mon, 18 Mar 2019 17:02:03 -0400, Boron Elgar
> wrote:
>>>
>>>>On Mon, 18 Mar 2019 14:06:38 -0600, U.S. Janet B. >
>>>>wrote:
>>>>
>>>>>Just had some Schmalz's Kielbasy. Springfield, NJ
>>>>>Excellent, tasty and juicy. I'll get that again. Pricey but worth
>>>>>it.
>>>>>Janet US
>>>>
>>>>
>>>>They are about an hour away from me. Never heard of them before. I'll
>>>>have to get down there at some point.
>>>
>>>that will be the real, test to see if someone on the east coast thinks
>>>it is as good as someone out here in the boonies does :-)
>>>It reminded me of back home where we could get sausage made in local
>>>butcher shops
>>>Janet US
>>
>>
>>There are several places within even 20 minutes that I can get sausage
>>like that - a pork store, that is a butcher shop, too, of course, but
>>there is a good-sized community of Polish immigrants in this part of
>>NJ and I have found some terrific kielbasa at various delis.
>>
>>Alas, my favorite store, where you could see the smoke house if you
>>drove around the block, closed down. I think the owner's very elderly
>>father was keeper of the recipes and master smoker and when he went,
>>the place just did not last long.
>>
>>Someone who worked for one of my husband's customers, makes his own,
>>old-world sausage. I'd send jam or bread and get back some great
>>stuff, though his venison version was a bit dry.
>
>you've got connections for sausage as well as fresh yeast? Lucky you
>
>Janet US


Perhaps I need to develop a recipe for sausage rolls. Hmmmmm...

On 2019-03-18 6:59 p.m., Boron Elgar wrote:

> Alas, my favorite store, where you could see the smoke house if you
> drove around the block, closed down. I think the owner's very elderly
> father was keeper of the recipes and master smoker and when he went,
> the place just did not last long.
>

I had when that happens. There was a called Judy' Bakery that had the
best butter tarts I have ever tasted. I used to ride my bicycle down
there, 4 km round trip, and figured I could reward myself by buying a
package of them to bring home. Judy got sick and the place closed down.
After a couple weeks he daughter daughter took over running it. She had
most of the the products that Judy have made, but not the butter tarts.
Her mother would not give her the recipe. Judy recovered a bit and they
had butter tarts again. It didn't last long. She relapsed and died,
taking her recipe with her. Since they were one of the biggest sellers
in the bakery it just didn't survive without them.

On 3/18/2019 6:50 PM, U.S. Janet B. wrote:
> On Mon, 18 Mar 2019 17:02:03 -0400, Boron Elgar
> > wrote:
>
>> On Mon, 18 Mar 2019 14:06:38 -0600, U.S. Janet B. >
>> wrote:
>>
>>> Just had some Schmalz's Kielbasy. Springfield, NJ
>>> Excellent, tasty and juicy. I'll get that again. Pricey but worth
>>> it.
>>> Janet US
>>
>>
>> They are about an hour away from me. Never heard of them before. I'll
>> have to get down there at some point.
>
> that will be the real, test to see if someone on the east coast thinks
> it is as good as someone out here in the boonies does :-)
> It reminded me of back home where we could get sausage made in local
> butcher shops
> Janet US
>

The area from Philadelphia to New York has some great kielbasa. Given
where it is from, chances are it is good stuff. Best I ever had came
from New York.
https://schmalzs.com/


One of my concerns about moving to Florida was the good ethnic food we
had on a regular basis. Turns out, there is lots of good stuff here and
it is strongly influenced by transplants from the Northeast. A pizza
place near me was excellent. Turns out, the owner had a pizza place in
NY. The supermarket carries Taylor pork roll and Habbersett's scrapple,
Ray's NY bagels (frozen). There is an Italian restaurant we've not
tried yet but they go on about their authentic Sicilian dishes. Turns
out the chef/owner is from New Jersey.

On Mon, 18 Mar 2019 21:25:06 -0400, Ed Pawlowski > wrote:

>On 3/18/2019 6:50 PM, U.S. Janet B. wrote:
>>
>> that will be the real, test to see if someone on the east coast thinks
>> it is as good as someone out here in the boonies does :-)
>> It reminded me of back home where we could get sausage made in local
>> butcher shops
>> Janet US
>>
>The area from Philadelphia to New York has some great kielbasa. Given
>where it is from, chances are it is good stuff. Best I ever had came
>from New York.
>https://schmalzs.com/
>
>One of my concerns about moving to Florida was the good ethnic food we
>had on a regular basis. Turns out, there is lots of good stuff here and
>it is strongly influenced by transplants from the Northeast. A pizza
>place near me was excellent. Turns out, the owner had a pizza place in
>NY. The supermarket carries Taylor pork roll and Habbersett's scrapple,
>Ray's NY bagels (frozen). There is an Italian restaurant we've not
>tried yet but they go on about their authentic Sicilian dishes. Turns
>out the chef/owner is from New Jersey.

Well, you can't get more authentic Italian than that.

On Mon, 18 Mar 2019 21:13:11 -0400, Dave Smith
> wrote:

>On 2019-03-18 6:59 p.m., Boron Elgar wrote:
>
>> Alas, my favorite store, where you could see the smoke house if you
>> drove around the block, closed down. I think the owner's very elderly
>> father was keeper of the recipes and master smoker and when he went,
>> the place just did not last long.
>>
>
>I had when that happens. There was a called Judy' Bakery that had the
>best butter tarts I have ever tasted. I used to ride my bicycle down
>there, 4 km round trip, and figured I could reward myself by buying a
>package of them to bring home. Judy got sick and the place closed down.
>After a couple weeks he daughter daughter took over running it. She had
>most of the the products that Judy have made, but not the butter tarts.
>Her mother would not give her the recipe. Judy recovered a bit and they
>had butter tarts again. It didn't last long. She relapsed and died,
>taking her recipe with her. Since they were one of the biggest sellers
>in the bakery it just didn't survive without them.
>
That's awful that the recipe and method is lost forever. Signature
items just aren't easy to replicate.
Janet US

On Mon, 18 Mar 2019 21:25:06 -0400, Ed Pawlowski > wrote:

>On 3/18/2019 6:50 PM, U.S. Janet B. wrote:
>> On Mon, 18 Mar 2019 17:02:03 -0400, Boron Elgar
>> > wrote:
>>
>>> On Mon, 18 Mar 2019 14:06:38 -0600, U.S. Janet B. >
>>> wrote:
>>>
>>>> Just had some Schmalz's Kielbasy. Springfield, NJ
>>>> Excellent, tasty and juicy. I'll get that again. Pricey but worth
>>>> it.
>>>> Janet US
>>>
>>>
>>> They are about an hour away from me. Never heard of them before. I'll
>>> have to get down there at some point.
>>
>> that will be the real, test to see if someone on the east coast thinks
>> it is as good as someone out here in the boonies does :-)
>> It reminded me of back home where we could get sausage made in local
>> butcher shops
>> Janet US
>>
>
>The area from Philadelphia to New York has some great kielbasa. Given
>where it is from, chances are it is good stuff. Best I ever had came
>from New York.
>https://schmalzs.com/
>
snip
I looked at the link you provided and I see that the kielbasy got
great reviews. I'd tried kielbasa a couple of times while I lived out
here and thought why bother. I might as well as been eating cheap
hotdogs. This stuff was different. I'm glad I brought it home.
Janet US

On Mon, 18 Mar 2019 21:13:11 -0400, Dave Smith
> wrote:

>On 2019-03-18 6:59 p.m., Boron Elgar wrote:
>
>> Alas, my favorite store, where you could see the smoke house if you
>> drove around the block, closed down. I think the owner's very elderly
>> father was keeper of the recipes and master smoker and when he went,
>> the place just did not last long.
>>
>
>I had when that happens. There was a called Judy' Bakery that had the
>best butter tarts I have ever tasted. I used to ride my bicycle down
>there, 4 km round trip, and figured I could reward myself by buying a
>package of them to bring home. Judy got sick and the place closed down.
>After a couple weeks he daughter daughter took over running it. She had
>most of the the products that Judy have made, but not the butter tarts.
>Her mother would not give her the recipe. Judy recovered a bit and they
>had butter tarts again. It didn't last long. She relapsed and died,
>taking her recipe with her. Since they were one of the biggest sellers
>in the bakery it just didn't survive without them.
>

I do not understand why the mother would not tell her daughter the
recipe. Must be a backstory there.

On Tue, 19 Mar 2019 12:39:07 +1100, Bruce >
wrote:

>On Mon, 18 Mar 2019 21:25:06 -0400, Ed Pawlowski > wrote:
>
>>On 3/18/2019 6:50 PM, U.S. Janet B. wrote:
>>>
>>> that will be the real, test to see if someone on the east coast thinks
>>> it is as good as someone out here in the boonies does :-)
>>> It reminded me of back home where we could get sausage made in local
>>> butcher shops
>>> Janet US
>>>
>>The area from Philadelphia to New York has some great kielbasa. Given
>>where it is from, chances are it is good stuff. Best I ever had came
>>from New York.
>>https://schmalzs.com/
>>
>>One of my concerns about moving to Florida was the good ethnic food we
>>had on a regular basis. Turns out, there is lots of good stuff here and
>>it is strongly influenced by transplants from the Northeast. A pizza
>>place near me was excellent. Turns out, the owner had a pizza place in
>>NY. The supermarket carries Taylor pork roll and Habbersett's scrapple,
>>Ray's NY bagels (frozen). There is an Italian restaurant we've not
>>tried yet but they go on about their authentic Sicilian dishes. Turns
>>out the chef/owner is from New Jersey.
>
>Well, you can't get more authentic Italian than that.

You jest, but if you knew Northern NJ, you'd understand.

U.S Janet B wrote:
> On Mon, 18 Mar 2019 18:59:34 -0400, Boron Elgar
> wrote:
....
>>Alas, my favorite store, where you could see the smoke house if you
>>drove around the block, closed down. I think the owner's very elderly
>>father was keeper of the recipes and master smoker and when he went,
>>the place just did not last long.
>>
>>Someone who worked for one of my husband's customers, makes his own,
>>old-world sausage. I'd send jam or bread and get back some great
>>stuff, though his venison version was a bit dry.

i'd rather have it a bit dry than too soggy.
i don't want to pay for watered down stuff.


> you've got connections for sausage as well as fresh yeast? Lucky you
>

yah! we know someone who knows someone, alas i
really don't like the recipe they use so i'd rather
they didn't give it to us but someone else who
could eat it.

my favorite Polish sausage is made by Kryziak's
in Bay City. plenty of garlic so i can enjoy the
burps the rest of the day. they used to get
some at my local grocery store but now we have to
drive over to Bay City to pick up our own - luckily
we usually have to go there once in a while anyways
so it isn't an extra trip.


songbird

On 2019-03-19 12:45 a.m., U.S. Janet B. wrote:
> On Mon, 18 Mar 2019 21:13:11 -0400, Dave Smith
> > wrote:

>> I had when that happens. There was a called Judy' Bakery that had the
>> best butter tarts I have ever tasted. I used to ride my bicycle down
>> there, 4 km round trip, and figured I could reward myself by buying a
>> package of them to bring home. Judy got sick and the place closed down.
>> After a couple weeks he daughter daughter took over running it. She had
>> most of the the products that Judy have made, but not the butter tarts.
>> Her mother would not give her the recipe. Judy recovered a bit and they
>> had butter tarts again. It didn't last long. She relapsed and died,
>> taking her recipe with her. Since they were one of the biggest sellers
>> in the bakery it just didn't survive without them.
>>
> That's awful that the recipe and method is lost forever. Signature
> items just aren't easy to replicate.

The especially bad bad part in this case was that the tarts were
exceptional. There are lots of places that claim to make the best butter
tarts, but none of them compared to Judy's. One friend was raving about
a place she knows and brought some for us to try. They were about three
times the price and they were nowhere near as good.

On Monday, March 18, 2019 at 8:39:12 PM UTC-5, Bruce wrote:
> On Mon, 18 Mar 2019 21:25:06 -0400, Ed Pawlowski > wrote:
>
> >On 3/18/2019 6:50 PM, U.S. Janet B. wrote:
> >>
> >> that will be the real, test to see if someone on the east coast thinks
> >> it is as good as someone out here in the boonies does :-)
> >> It reminded me of back home where we could get sausage made in local
> >> butcher shops
> >> Janet US
> >>
> >The area from Philadelphia to New York has some great kielbasa. Given
> >where it is from, chances are it is good stuff. Best I ever had came
> >from New York.
> >https://schmalzs.com/
> >
> >One of my concerns about moving to Florida was the good ethnic food we
> >had on a regular basis. Turns out, there is lots of good stuff here and
> >it is strongly influenced by transplants from the Northeast. A pizza
> >place near me was excellent. Turns out, the owner had a pizza place in
> >NY. The supermarket carries Taylor pork roll and Habbersett's scrapple,
> >Ray's NY bagels (frozen). There is an Italian restaurant we've not
> >tried yet but they go on about their authentic Sicilian dishes. Turns
> >out the chef/owner is from New Jersey.
>
> Well, you can't get more authentic Italian than that.

Here in St Louis MO there's the neighborhood The Hill, south STL CITY where many European immigrants came in the 1900 WHITE immigration rush, when 3 of my 4 grandparents came over from Germany. My grandfather brewed his OWN beer and I remember my father telling me how he and his younger sister helped their father in his beer making efforts! **** Prohibition!! :-)

I come from a long line of Anarchists!!

John Kuthe, Climate Activist!

On Tuesday, March 19, 2019 at 9:29:14 AM UTC-4, John Kuthe wrote:
> On Monday, March 18, 2019 at 8:39:12 PM UTC-5, Bruce wrote:
> > On Mon, 18 Mar 2019 21:25:06 -0400, Ed Pawlowski > wrote:
> >
> > >On 3/18/2019 6:50 PM, U.S. Janet B. wrote:
> > >>
> > >> that will be the real, test to see if someone on the east coast thinks
> > >> it is as good as someone out here in the boonies does :-)
> > >> It reminded me of back home where we could get sausage made in local
> > >> butcher shops
> > >> Janet US
> > >>
> > >The area from Philadelphia to New York has some great kielbasa. Given
> > >where it is from, chances are it is good stuff. Best I ever had came
> > >from New York.
> > >https://schmalzs.com/
> > >
> > >One of my concerns about moving to Florida was the good ethnic food we
> > >had on a regular basis. Turns out, there is lots of good stuff here and
> > >it is strongly influenced by transplants from the Northeast. A pizza
> > >place near me was excellent. Turns out, the owner had a pizza place in
> > >NY. The supermarket carries Taylor pork roll and Habbersett's scrapple,
> > >Ray's NY bagels (frozen). There is an Italian restaurant we've not
> > >tried yet but they go on about their authentic Sicilian dishes. Turns
> > >out the chef/owner is from New Jersey.
> >
> > Well, you can't get more authentic Italian than that.
>
> Here in St Louis MO there's the neighborhood The Hill, south STL CITY where many European immigrants came in the 1900 WHITE immigration rush, when 3 of my 4 grandparents came over from Germany. My grandfather brewed his OWN beer and I remember my father telling me how he and his younger sister helped their father in his beer making efforts! **** Prohibition!! :-)
>
> I come from a long line of Anarchists!!
>
> John Kuthe, Climate Activist!

anarchist? meaning what? there are different definitions of the word. there are people who do not want any central government. there are people who call themselves anarchists who are not peaceful. throwing bricks at gatherings etc.
i tend to have libertarian ideals. but am more of a red libertarian. i believe in public health care and education. even an old age pension. and we need to help those who cannot help themselves.

On Monday, March 18, 2019 at 11:45:35 PM UTC-5, U.S. Janet B. wrote:
> On Mon, 18 Mar 2019 21:13:11 -0400, Dave Smith
....
> >most of the the products that Judy have made, but not the butter tarts.
> >Her mother would not give her the recipe. Judy recovered a bit and they
> >had butter tarts again. It didn't last long. She relapsed and died,
> >taking her recipe with her. Since they were one of the biggest sellers
> >in the bakery it just didn't survive without them.
> >
> That's awful that the recipe and method is lost forever. Signature
> items just aren't easy to replicate.
> Janet US

Often it's not only the "recipe" it's also the artisan! The last days I worked at the donut shop on weekends only as I was starting engineering school a lady who worked there took some of the donuts I'd made to her kids and she told me later that her kids exclaimed "Hey Mom! These taste just like the donuts from the old shop", the ONLY difference was who made them! The old shop was demolished and Danny Donuts reopened for it's final daze in a small strip mall across the street!

John Kuthe, Climate Activist!

Am Dienstag, 19. März 2019 05:45:35 UTC+1 schrieb U.S. Janet B.:
> On Mon, 18 Mar 2019 21:13:11 -0400, Dave Smith
> > wrote:
>
> >On 2019-03-18 6:59 p.m., Boron Elgar wrote:
> >
> >> Alas, my favorite store, where you could see the smoke house if you
> >> drove around the block, closed down. I think the owner's very elderly
> >> father was keeper of the recipes and master smoker and when he went,
> >> the place just did not last long.
> >>
> >
> >I had when that happens. There was a called Judy' Bakery that had the
> >best butter tarts I have ever tasted. I used to ride my bicycle down
> >there, 4 km round trip, and figured I could reward myself by buying a
> >package of them to bring home. Judy got sick and the place closed down.
> >After a couple weeks he daughter daughter took over running it. She had
> >most of the the products that Judy have made, but not the butter tarts.
> >Her mother would not give her the recipe. Judy recovered a bit and they
> >had butter tarts again. It didn't last long. She relapsed and died,
> >taking her recipe with her. Since they were one of the biggest sellers
> >in the bakery it just didn't survive without them.
> >
> That's awful that the recipe and method is lost forever. Signature
> items just aren't easy to replicate.
> Janet US

I'm so lucky that my late MiL told me her recipes a long time before she
passed away - and even complimented me when I made them for her.

On Tue, 19 Mar 2019 08:00:53 -0400, songbird >
wrote:

>U.S Janet B wrote:
>> On Mon, 18 Mar 2019 18:59:34 -0400, Boron Elgar
> wrote:
>...
>>>Alas, my favorite store, where you could see the smoke house if you
>>>drove around the block, closed down. I think the owner's very elderly
>>>father was keeper of the recipes and master smoker and when he went,
>>>the place just did not last long.
>>>
>>>Someone who worked for one of my husband's customers, makes his own,
>>>old-world sausage. I'd send jam or bread and get back some great
>>>stuff, though his venison version was a bit dry.
>
> i'd rather have it a bit dry than too soggy.
>i don't want to pay for watered down stuff.
>
>
>> you've got connections for sausage as well as fresh yeast? Lucky you
>>
>
> yah! we know someone who knows someone, alas i
>really don't like the recipe they use so i'd rather
>they didn't give it to us but someone else who
>could eat it.
>
> my favorite Polish sausage is made by Kryziak's
>in Bay City. plenty of garlic so i can enjoy the
>burps the rest of the day. they used to get
>some at my local grocery store but now we have to
>drive over to Bay City to pick up our own - luckily
>we usually have to go there once in a while anyways
>so it isn't an extra trip.
>
>
> songbird

sausage making includes some water in the process. But, venison tends
to make a dry sausage, it takes some tinkering to get a recipe that
overcomes the dryness.

On Tuesday, March 19, 2019 at 10:52:19 AM UTC-4, U.S. Janet B. wrote:
> On Tue, 19 Mar 2019 08:00:53 -0400, songbird >
> wrote:
>
> >U.S Janet B wrote:
> >> On Mon, 18 Mar 2019 18:59:34 -0400, Boron Elgar
> > wrote:
> >...
> >>>Alas, my favorite store, where you could see the smoke house if you
> >>>drove around the block, closed down. I think the owner's very elderly
> >>>father was keeper of the recipes and master smoker and when he went,
> >>>the place just did not last long.
> >>>
> >>>Someone who worked for one of my husband's customers, makes his own,
> >>>old-world sausage. I'd send jam or bread and get back some great
> >>>stuff, though his venison version was a bit dry.
> >
> > i'd rather have it a bit dry than too soggy.
> >i don't want to pay for watered down stuff.
> >
> >
> >> you've got connections for sausage as well as fresh yeast? Lucky you
> >>
> >
> > yah! we know someone who knows someone, alas i
> >really don't like the recipe they use so i'd rather
> >they didn't give it to us but someone else who
> >could eat it.
> >
> > my favorite Polish sausage is made by Kryziak's
> >in Bay City. plenty of garlic so i can enjoy the
> >burps the rest of the day. they used to get
> >some at my local grocery store but now we have to
> >drive over to Bay City to pick up our own - luckily
> >we usually have to go there once in a while anyways
> >so it isn't an extra trip.
> >
> >
> > songbird
>
> sausage making includes some water in the process. But, venison tends
> to make a dry sausage, it takes some tinkering to get a recipe that
> overcomes the dryness.

we used to put pork broth into our sausages. even after its smoked, it tends to become drier over time. but much of the pork broth flavour remains.

On Tue, 19 Mar 2019 09:11:52 -0400, Dave Smith
> wrote:

>On 2019-03-19 12:45 a.m., U.S. Janet B. wrote:
>> On Mon, 18 Mar 2019 21:13:11 -0400, Dave Smith
>> > wrote:
>
>>> I had when that happens. There was a called Judy' Bakery that had the
>>> best butter tarts I have ever tasted. I used to ride my bicycle down
>>> there, 4 km round trip, and figured I could reward myself by buying a
>>> package of them to bring home. Judy got sick and the place closed down.
>>> After a couple weeks he daughter daughter took over running it. She had
>>> most of the the products that Judy have made, but not the butter tarts.
>>> Her mother would not give her the recipe. Judy recovered a bit and they
>>> had butter tarts again. It didn't last long. She relapsed and died,
>>> taking her recipe with her. Since they were one of the biggest sellers
>>> in the bakery it just didn't survive without them.
>>>
>> That's awful that the recipe and method is lost forever. Signature
>> items just aren't easy to replicate.
>
>The especially bad bad part in this case was that the tarts were
>exceptional. There are lots of places that claim to make the best butter
>tarts, but none of them compared to Judy's. One friend was raving about
>a place she knows and brought some for us to try. They were about three
>times the price and they were nowhere near as good.

when I watch a program like Diners, Drive-ins and Dives and we're back
in the kitchen with the chef assembling his signature sauce or 3-step
cooking method for something, I realize why it is practically
impossible to duplicate an item from a restaurant or bakery. There's
a lot of stuff going on behind the scenes.
Janet US

On Tue, 19 Mar 2019 07:55:10 -0700 (PDT), A Moose in Love
> wrote:

>On Tuesday, March 19, 2019 at 10:52:19 AM UTC-4, U.S. Janet B. wrote:
>> On Tue, 19 Mar 2019 08:00:53 -0400, songbird >
>> wrote:
>>
>> >U.S Janet B wrote:
>> >> On Mon, 18 Mar 2019 18:59:34 -0400, Boron Elgar
>> > wrote:
>> >...
>> >>>Alas, my favorite store, where you could see the smoke house if you
>> >>>drove around the block, closed down. I think the owner's very elderly
>> >>>father was keeper of the recipes and master smoker and when he went,
>> >>>the place just did not last long.
>> >>>
>> >>>Someone who worked for one of my husband's customers, makes his own,
>> >>>old-world sausage. I'd send jam or bread and get back some great
>> >>>stuff, though his venison version was a bit dry.
>> >
>> > i'd rather have it a bit dry than too soggy.
>> >i don't want to pay for watered down stuff.
>> >
>> >
>> >> you've got connections for sausage as well as fresh yeast? Lucky you
>> >>
>> >
>> > yah! we know someone who knows someone, alas i
>> >really don't like the recipe they use so i'd rather
>> >they didn't give it to us but someone else who
>> >could eat it.
>> >
>> > my favorite Polish sausage is made by Kryziak's
>> >in Bay City. plenty of garlic so i can enjoy the
>> >burps the rest of the day. they used to get
>> >some at my local grocery store but now we have to
>> >drive over to Bay City to pick up our own - luckily
>> >we usually have to go there once in a while anyways
>> >so it isn't an extra trip.
>> >
>> >
>> > songbird
>>
>> sausage making includes some water in the process. But, venison tends
>> to make a dry sausage, it takes some tinkering to get a recipe that
>> overcomes the dryness.
>
>we used to put pork broth into our sausages. even after its smoked, it tends to become drier over time. but much of the pork broth flavour remains.

the only venison sausage I've had was summer sausage. Only once did
I have some that was dry almost like jerky.

songbird wrote:
>
> U.S Janet B wrote:
> though his venison version was a bit dry.
>
> i'd rather have it a bit dry than too soggy.
> i don't want to pay for watered down stuff.

Watered down? All wild game is a bit dry on it's own.
Just add a bit of fat to bring it back around.

On 3/19/2019 11:41 AM, Boron Elgar wrote:
> On Tue, 19 Mar 2019 12:39:07 +1100, Bruce >
>> On Mon, 18 Mar 2019 21:25:06 -0400, Ed Pawlowski > wrote:
>>> One of my concerns about moving to Florida was the good ethnic food we
>>> had on a regular basis. Turns out, there is lots of good stuff here and
>>> it is strongly influenced by transplants from the Northeast. A pizza
>>> place near me was excellent. Turns out, the owner had a pizza place in
>>> NY. The supermarket carries Taylor pork roll and Habbersett's scrapple,
>>> Ray's NY bagels (frozen). There is an Italian restaurant we've not
>>> tried yet but they go on about their authentic Sicilian dishes. Turns
>>> out the chef/owner is from New Jersey.
>> Well, you can't get more authentic Italian than that.
>
> You jest, but if you knew Northern NJ, you'd understand.
>
_I_ know Northern NJ, and I understand!

On Tuesday, March 19, 2019 at 8:32:45 AM UTC-5, A Moose in Love wrote:
> On Tuesday, March 19, 2019 at 9:29:14 AM UTC-4, John Kuthe wrote:
> > On Monday, March 18, 2019 at 8:39:12 PM UTC-5, Bruce wrote:
> > > On Mon, 18 Mar 2019 21:25:06 -0400, Ed Pawlowski > wrote:
> > >
> > > >On 3/18/2019 6:50 PM, U.S. Janet B. wrote:
> > > >>
> > > >> that will be the real, test to see if someone on the east coast thinks
> > > >> it is as good as someone out here in the boonies does :-)
> > > >> It reminded me of back home where we could get sausage made in local
> > > >> butcher shops
> > > >> Janet US
> > > >>
> > > >The area from Philadelphia to New York has some great kielbasa. Given
> > > >where it is from, chances are it is good stuff. Best I ever had came
> > > >from New York.
> > > >https://schmalzs.com/
> > > >
> > > >One of my concerns about moving to Florida was the good ethnic food we
> > > >had on a regular basis. Turns out, there is lots of good stuff here and
> > > >it is strongly influenced by transplants from the Northeast. A pizza
> > > >place near me was excellent. Turns out, the owner had a pizza place in
> > > >NY. The supermarket carries Taylor pork roll and Habbersett's scrapple,
> > > >Ray's NY bagels (frozen). There is an Italian restaurant we've not
> > > >tried yet but they go on about their authentic Sicilian dishes. Turns
> > > >out the chef/owner is from New Jersey.
> > >
> > > Well, you can't get more authentic Italian than that.
> >
> > Here in St Louis MO there's the neighborhood The Hill, south STL CITY where many European immigrants came in the 1900 WHITE immigration rush, when 3 of my 4 grandparents came over from Germany. My grandfather brewed his OWN beer and I remember my father telling me how he and his younger sister helped their father in his beer making efforts! **** Prohibition!! :-)
> >
> > I come from a long line of Anarchists!!
> >
> > John Kuthe, Climate Activist!
>
> anarchist? meaning what? there are different definitions of the word. there are people who do not want any central government. there are people who call themselves anarchists who are not peaceful. throwing bricks at gatherings etc.
> i tend to have libertarian ideals. but am more of a red libertarian. i believe in public health care and education. even an old age pension. and we need to help those who cannot help themselves.

Anarchist as in EVERY HUMAN has the INALIENABLE RIGHT to make THEIR OWN DECISIONS!! Which we do anyway, unless completely DELUDED by Culture into thinking what right and wrong are!!

John Kuthe...

On Tue, 19 Mar 2019 16:34:42 +0000, S Viemeister
> wrote:

>On 3/19/2019 11:41 AM, Boron Elgar wrote:
>> On Tue, 19 Mar 2019 12:39:07 +1100, Bruce >
>>> On Mon, 18 Mar 2019 21:25:06 -0400, Ed Pawlowski > wrote:
>>>> One of my concerns about moving to Florida was the good ethnic food we
>>>> had on a regular basis. Turns out, there is lots of good stuff here and
>>>> it is strongly influenced by transplants from the Northeast. A pizza
>>>> place near me was excellent. Turns out, the owner had a pizza place in
>>>> NY. The supermarket carries Taylor pork roll and Habbersett's scrapple,
>>>> Ray's NY bagels (frozen). There is an Italian restaurant we've not
>>>> tried yet but they go on about their authentic Sicilian dishes. Turns
>>>> out the chef/owner is from New Jersey.
>>> Well, you can't get more authentic Italian than that.
>>
>> You jest, but if you knew Northern NJ, you'd understand.
>>
>_I_ know Northern NJ, and I understand!

On Tue, 19 Mar 2019 08:00:53 -0400, songbird >
wrote:

>U.S Janet B wrote:
>> On Mon, 18 Mar 2019 18:59:34 -0400, Boron Elgar
> wrote:
>...
>>>Alas, my favorite store, where you could see the smoke house if you
>>>drove around the block, closed down. I think the owner's very elderly
>>>father was keeper of the recipes and master smoker and when he went,
>>>the place just did not last long.
>>>
>>>Someone who worked for one of my husband's customers, makes his own,
>>>old-world sausage. I'd send jam or bread and get back some great
>>>stuff, though his venison version was a bit dry.
>
> i'd rather have it a bit dry than too soggy.
>i don't want to pay for watered down stuff.

This went over the line, tho, sad to say, but I do understand about a
gooey sausage.
>
>
>> you've got connections for sausage as well as fresh yeast? Lucky you
>>
>
> yah! we know someone who knows someone, alas i
>really don't like the recipe they use so i'd rather
>they didn't give it to us but someone else who
>could eat it.
>
> my favorite Polish sausage is made by Kryziak's
>in Bay City. plenty of garlic so i can enjoy the
>burps the rest of the day. they used to get
>some at my local grocery store but now we have to
>drive over to Bay City to pick up our own - luckily
>we usually have to go there once in a while anyways
>so it isn't an extra trip.
>
>
> songbird

I like to think garlic is in all sausages, sorta like the meat is, at
least I hope for it.

On Tue, 19 Mar 2019 16:34:42 +0000, S Viemeister
> wrote:

>On 3/19/2019 11:41 AM, Boron Elgar wrote:
>> On Tue, 19 Mar 2019 12:39:07 +1100, Bruce >
>>> On Mon, 18 Mar 2019 21:25:06 -0400, Ed Pawlowski > wrote:
>>>> One of my concerns about moving to Florida was the good ethnic food we
>>>> had on a regular basis. Turns out, there is lots of good stuff here and
>>>> it is strongly influenced by transplants from the Northeast. A pizza
>>>> place near me was excellent. Turns out, the owner had a pizza place in
>>>> NY. The supermarket carries Taylor pork roll and Habbersett's scrapple,
>>>> Ray's NY bagels (frozen). There is an Italian restaurant we've not
>>>> tried yet but they go on about their authentic Sicilian dishes. Turns
>>>> out the chef/owner is from New Jersey.
>>> Well, you can't get more authentic Italian than that.
>>
>> You jest, but if you knew Northern NJ, you'd understand.
>>
>_I_ know Northern NJ, and I understand!

I understand too. I've watched a lot of mafia stuff.

Gary wrote:
> songbird wrote:
>>
>> U.S Janet B wrote:
>> though his venison version was a bit dry.
>>
>> i'd rather have it a bit dry than too soggy.
>> i don't want to pay for watered down stuff.
>
> Watered down? All wild game is a bit dry on it's own.
> Just add a bit of fat to bring it back around.

most good venison sausage i've had has included
pork fat for that reason.

i'm not really much for venison normally but
i can eat venison sausage like that.


songbird

On Tuesday, March 19, 2019 at 6:34:55 AM UTC-10, S Viemeister wrote:
> On 3/19/2019 11:41 AM, Boron Elgar wrote:
> > On Tue, 19 Mar 2019 12:39:07 +1100, Bruce >
> >> On Mon, 18 Mar 2019 21:25:06 -0400, Ed Pawlowski > wrote:
> >>> One of my concerns about moving to Florida was the good ethnic food we
> >>> had on a regular basis. Turns out, there is lots of good stuff here and
> >>> it is strongly influenced by transplants from the Northeast. A pizza
> >>> place near me was excellent. Turns out, the owner had a pizza place in
> >>> NY. The supermarket carries Taylor pork roll and Habbersett's scrapple,
> >>> Ray's NY bagels (frozen). There is an Italian restaurant we've not
> >>> tried yet but they go on about their authentic Sicilian dishes. Turns
> >>> out the chef/owner is from New Jersey.
> >> Well, you can't get more authentic Italian than that.
> >
> > You jest, but if you knew Northern NJ, you'd understand.
> >
> _I_ know Northern NJ, and I understand!

That's one of the things I have to do if I ever get to NYC: eat at an Italian restaurant. Any small family place with good food and where everybody minds his business is fine.

We have a Spaghetti Factory restaurant over here. I don't care much for that. It's too big, the food is no good, and everybody's nosy.

writes:
>On Tuesday, March 19, 2019 at 6:34:55 AM UTC-10, S Viemeister wrote:
>> On 3/19/2019 11:41 AM, Boron Elgar wrote:
>> > On Tue, 19 Mar 2019 12:39:07 +1100, Bruce >
>> >> On Mon, 18 Mar 2019 21:25:06 -0400, Ed Pawlowski > wrote:
>> >>> One of my concerns about moving to Florida was the good ethnic food we
>> >>> had on a regular basis. Turns out, there is lots of good stuff here and
>> >>> it is strongly influenced by transplants from the Northeast. A pizza
>> >>> place near me was excellent. Turns out, the owner had a pizza place in
>> >>> NY. The supermarket carries Taylor pork roll and Habbersett's scrapple,
>> >>> Ray's NY bagels (frozen). There is an Italian restaurant we've not
>> >>> tried yet but they go on about their authentic Sicilian dishes. Turns
>> >>> out the chef/owner is from New Jersey.
>> >> Well, you can't get more authentic Italian than that.
>> >
>> > You jest, but if you knew Northern NJ, you'd understand.
>> >
>> _I_ know Northern NJ, and I understand!
>
>That's one of the things I have to do if I ever get to NYC: eat at an
>Italian restaurant. Any small family place with good food and where
>everybody minds his business is fine.
>
>We have a Spaghetti Factory restaurant over here. I don't care much for
>that. It's too big, the food is no good, and everybody's nosy.

I tend to avoid restaurants that have "factory" in the name

On Tuesday, March 19, 2019 at 5:43:13 PM UTC-5, dsi1 wrote:
>
> We have a Spaghetti Factory restaurant over here. I don't care much for that. It's too big, the food is no good, and everybody's nosy.
>
We have a Spaghetti Factory here, too, downtown in one of the 100+ year old
row of buildings. It's been there well over 20 years and it's been that long
since I've eaten there but when I did it was quite good. Maybe the quality
has gone downhill, I don't know, however 'everybody's nosy' was not a problem
either.

On Tuesday, March 19, 2019 at 1:10:05 PM UTC-10, tert in seattle wrote:
> writes:
> >On Tuesday, March 19, 2019 at 6:34:55 AM UTC-10, S Viemeister wrote:
> >> On 3/19/2019 11:41 AM, Boron Elgar wrote:
> >> > On Tue, 19 Mar 2019 12:39:07 +1100, Bruce >
> >> >> On Mon, 18 Mar 2019 21:25:06 -0400, Ed Pawlowski > wrote:
> >> >>> One of my concerns about moving to Florida was the good ethnic food we
> >> >>> had on a regular basis. Turns out, there is lots of good stuff here and
> >> >>> it is strongly influenced by transplants from the Northeast. A pizza
> >> >>> place near me was excellent. Turns out, the owner had a pizza place in
> >> >>> NY. The supermarket carries Taylor pork roll and Habbersett's scrapple,
> >> >>> Ray's NY bagels (frozen). There is an Italian restaurant we've not
> >> >>> tried yet but they go on about their authentic Sicilian dishes. Turns
> >> >>> out the chef/owner is from New Jersey.
> >> >> Well, you can't get more authentic Italian than that.
> >> >
> >> > You jest, but if you knew Northern NJ, you'd understand.
> >> >
> >> _I_ know Northern NJ, and I understand!
> >
> >That's one of the things I have to do if I ever get to NYC: eat at an
> >Italian restaurant. Any small family place with good food and where
> >everybody minds his business is fine.
> >
> >We have a Spaghetti Factory restaurant over here. I don't care much for
> >that. It's too big, the food is no good, and everybody's nosy.
>
> I tend to avoid restaurants that have "factory" in the name

So far, I have yet to find that this advice is not prudent. For example, this place gives me diarrhea.

https://i.pinimg.com/originals/09/1b...87a9e87951.jpg

On Tuesday, March 19, 2019 at 3:18:06 PM UTC-10, wrote:
> On Tuesday, March 19, 2019 at 5:43:13 PM UTC-5, dsi1 wrote:
> >
> > We have a Spaghetti Factory restaurant over here. I don't care much for that. It's too big, the food is no good, and everybody's nosy.
> >
> We have a Spaghetti Factory here, too, downtown in one of the 100+ year old
> row of buildings. It's been there well over 20 years and it's been that long
> since I've eaten there but when I did it was quite good. Maybe the quality
> has gone downhill, I don't know, however 'everybody's nosy' was not a problem
> either.

The kids love to eat at that place. They also love the Cheesecake Factory. The whole family loves these joints. Mostly, they make me feel queasy.

On Tue, 19 Mar 2019 18:18:03 -0700 (PDT), "
> wrote:

>On Tuesday, March 19, 2019 at 5:43:13 PM UTC-5, dsi1 wrote:
>>
>> We have a Spaghetti Factory restaurant over here. I don't care much for that. It's too big, the food is no good, and everybody's nosy.
>>
>We have a Spaghetti Factory here, too, downtown in one of the 100+ year old
>row of buildings. It's been there well over 20 years and it's been that long
>since I've eaten there but when I did it was quite good. Maybe the quality
>has gone downhill, I don't know, however 'everybody's nosy' was not a problem
>either.

What could that mean in a restaurant if you're not a celebrity?

On Tue, 19 Mar 2019 06:32:41 -0700 (PDT), A Moose in Love
> wrote:

>On Tuesday, March 19, 2019 at 9:29:14 AM UTC-4, John Kuthe wrote:
>> On Monday, March 18, 2019 at 8:39:12 PM UTC-5, Bruce wrote:
>> >
>> > Well, you can't get more authentic Italian than that.
>>
>> Here in St Louis MO there's the neighborhood The Hill, south STL CITY where many European immigrants came in the 1900 WHITE immigration rush, when 3 of my 4 grandparents came over from Germany. My grandfather brewed his OWN beer and I remember my father telling me how he and his younger sister helped their father in his beer making efforts! **** Prohibition!! :-)
>>
>> I come from a long line of Anarchists!!
>>
>> John Kuthe, Climate Activist!
>
>anarchist? meaning what? there are different definitions of the word. there are people who do not want any central government. there are people who call themselves anarchists who are not peaceful. throwing bricks at gatherings etc.
>i tend to have libertarian ideals. but am more of a red libertarian. i believe in public health care and education. even an old age pension. and we need to help those who cannot help themselves.

In a real anarchy, thugs rule. I don't think John Kuthe really wants
anarchy.

"dsi1" wrote in message
...

On Tuesday, March 19, 2019 at 1:10:05 PM UTC-10, tert in seattle wrote:
> writes:
> >On Tuesday, March 19, 2019 at 6:34:55 AM UTC-10, S Viemeister wrote:
> >> On 3/19/2019 11:41 AM, Boron Elgar wrote:
> >> > On Tue, 19 Mar 2019 12:39:07 +1100, Bruce >
> >> >> On Mon, 18 Mar 2019 21:25:06 -0400, Ed Pawlowski >
> >> >> wrote:
> >> >>> One of my concerns about moving to Florida was the good ethnic food
> >> >>> we
> >> >>> had on a regular basis. Turns out, there is lots of good stuff
> >> >>> here and
> >> >>> it is strongly influenced by transplants from the Northeast. A
> >> >>> pizza
> >> >>> place near me was excellent. Turns out, the owner had a pizza
> >> >>> place in
> >> >>> NY. The supermarket carries Taylor pork roll and Habbersett's
> >> >>> scrapple,
> >> >>> Ray's NY bagels (frozen). There is an Italian restaurant we've not
> >> >>> tried yet but they go on about their authentic Sicilian dishes.
> >> >>> Turns
> >> >>> out the chef/owner is from New Jersey.
> >> >> Well, you can't get more authentic Italian than that.
> >> >
> >> > You jest, but if you knew Northern NJ, you'd understand.
> >> >
> >> _I_ know Northern NJ, and I understand!
> >
> >That's one of the things I have to do if I ever get to NYC: eat at an
> >Italian restaurant. Any small family place with good food and where
> >everybody minds his business is fine.
> >
> >We have a Spaghetti Factory restaurant over here. I don't care much for
> >that. It's too big, the food is no good, and everybody's nosy.
>
> I tend to avoid restaurants that have "factory" in the name

So far, I have yet to find that this advice is not prudent. For example,
this place gives me diarrhea.

https://i.pinimg.com/originals/09/1b...87a9e87951.jpg

===

Literally??

Bruce wrote:

> > dsi1 wrote:
> >> We have a Spaghetti Factory restaurant over here. I don't care much for that. It's too big, the food is no good, and everybody's nosy.
>
> What could that mean in a restaurant if you're not a celebrity?

I was wondering the same thing. Help, Dsi1

"Ophelia" > wrote in message
...
>
>
> "dsi1" wrote in message
> ...
>
> On Tuesday, March 19, 2019 at 1:10:05 PM UTC-10, tert in seattle wrote:
>> writes:
>> >On Tuesday, March 19, 2019 at 6:34:55 AM UTC-10, S Viemeister wrote:
>> >> On 3/19/2019 11:41 AM, Boron Elgar wrote:
>> >> > On Tue, 19 Mar 2019 12:39:07 +1100, Bruce >
>> >> >> On Mon, 18 Mar 2019 21:25:06 -0400, Ed Pawlowski >
>> >> >> wrote:
>> >> >>> One of my concerns about moving to Florida was the good ethnic
>> >> >>> food
>> >> >>> we
>> >> >>> had on a regular basis. Turns out, there is lots of good stuff
>> >> >>> here and
>> >> >>> it is strongly influenced by transplants from the Northeast. A
>> >> >>> pizza
>> >> >>> place near me was excellent. Turns out, the owner had a pizza
>> >> >>> place in
>> >> >>> NY. The supermarket carries Taylor pork roll and Habbersett's
>> >> >>> scrapple,
>> >> >>> Ray's NY bagels (frozen). There is an Italian restaurant we've
>> >> >>> not
>> >> >>> tried yet but they go on about their authentic Sicilian dishes.
>> >> >>> Turns
>> >> >>> out the chef/owner is from New Jersey.
>> >> >> Well, you can't get more authentic Italian than that.
>> >> >
>> >> > You jest, but if you knew Northern NJ, you'd understand.
>> >> >
>> >> _I_ know Northern NJ, and I understand!
>> >
>> >That's one of the things I have to do if I ever get to NYC: eat at an
>> >Italian restaurant. Any small family place with good food and where
>> >everybody minds his business is fine.
>> >
>> >We have a Spaghetti Factory restaurant over here. I don't care much for
>> >that. It's too big, the food is no good, and everybody's nosy.
>>
>> I tend to avoid restaurants that have "factory" in the name
>
> So far, I have yet to find that this advice is not prudent. For example,
> this place gives me diarrhea.
>
> https://i.pinimg.com/originals/09/1b...87a9e87951.jpg
>
> ===
>
> Literally??

I have heard the same from other people. They are known for greasy, fatty,
junk type food. People likely overeat there.

We have an Italian place here with two locations. My dad used to love the
place but my brother and I always got big D after eating there. Even if I
only had a salad. My brother still eats there. I won't. Angela recently
tried the place and she got big D too. Not sure what the deal is. The food
does taste good but the after effects are not so good.