Fresh hot Italian sausage on soft wheat bread baked this morning, with Grey
Poupon country style on the bread.

It's a little high fat, I'll make it up tomorrow ... but there are no
preservatives and the hot spices are fab for clearing the sinuses ... <G>

I used the rest of the 1.5 lbs chopped chunky into a pot of "15-bean" mixed
beans with Cajun spices and chopped baby carrots.




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In article >,
"cybercat" > wrote:

> Fresh hot Italian sausage on soft wheat bread baked this morning, with Grey
> Poupon country style on the bread.
>
> It's a little high fat, I'll make it up tomorrow ... but there are no
> preservatives and the hot spices are fab for clearing the sinuses ... <G>
>
> I used the rest of the 1.5 lbs chopped chunky into a pot of "15-bean" mixed
> beans with Cajun spices and chopped baby carrots.
>

Sounds tasty!

I like to get some Hot and Sour soup from the local chinese buffet when
I have a cold. That stuff is GREAT for a sore throat and stuffy nose!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"OmManiPadmeOmelet" > wrote

> Sounds tasty!

Man, I thought the sandwich was good, well the soup turned out
amazing! I find that just a touch of something tomato-based gives
it the tang it needs. (Some recipes for 15-bean soup call for lemon
juice. I am more likely to have some medium salsa around than lemon, so
that is what I use. Not much, just enough to give the soup a touch of
color, a little tang, and a few little pieces of tomato and pepper and
onion. I cook the beans very gently and do not overcook, so they stay
whole and are velvety.
>
> I like to get some Hot and Sour soup from the local chinese buffet when
> I have a cold. That stuff is GREAT for a sore throat and stuffy nose!
> --
>

Mm, I have not been to a Chinese buffet in ages. Sounds like a plan
for this weekend. I have actually never had Hot and Sour soup, the name
puts me off. What does it actually taste like?



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In article >,
"cybercat" > wrote:

> Mm, I have not been to a Chinese buffet in ages. Sounds like a plan
> for this weekend. I have actually never had Hot and Sour soup, the name
> puts me off. What does it actually taste like?

It's usually chicken stock based with some tofu, bamboo shoot and other
sliced veggies and some times some thinly sliced pork or chicken. Our
local place uses beef stock which IMHO is even better.

The "hot" comes from red peppers and the "sour" comes from vinegar.

Might not sound too good initially, but it's quite delicious and will
clear the sinuses and soothe a sore throat. ;-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"OmManiPadmeOmelet" > wrote:
> It's usually chicken stock based with some tofu, bamboo shoot and other
> sliced veggies and some times some thinly sliced pork or chicken. Our
> local place uses beef stock which IMHO is even better.
>
> The "hot" comes from red peppers and the "sour" comes from vinegar.
>
> Might not sound too good initially, but it's quite delicious and will
> clear the sinuses and soothe a sore throat. ;-)
> --

Actually, it sounds great. I don't think of vinegar as "sour"
exactly, though I guess that is an accurate adjective. I think of
bad milk and fresh lemons as sour.

I love vinegar as a seasoning for meat-based things, especially
with some spicy heat, so this is right up my alley! (I am thinking
now of the dish from the Phillipines, Adobo? Which has garlic and a bit
of hot pepper and vinegar. Good stuff.



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In article >,
"cybercat" > wrote:

> "OmManiPadmeOmelet" > wrote:
> > It's usually chicken stock based with some tofu, bamboo shoot and other
> > sliced veggies and some times some thinly sliced pork or chicken. Our
> > local place uses beef stock which IMHO is even better.
> >
> > The "hot" comes from red peppers and the "sour" comes from vinegar.
> >
> > Might not sound too good initially, but it's quite delicious and will
> > clear the sinuses and soothe a sore throat. ;-)
> > --
>
> Actually, it sounds great. I don't think of vinegar as "sour"
> exactly, though I guess that is an accurate adjective. I think of
> bad milk and fresh lemons as sour.

I understand...

>
> I love vinegar as a seasoning for meat-based things, especially
> with some spicy heat, so this is right up my alley! (I am thinking
> now of the dish from the Phillipines, Adobo? Which has garlic and a bit
> of hot pepper and vinegar. Good stuff.

Do try hot and sour next time you hit a buffet.
But be careful, it's addicting!
Our local place has some of the best I've ever had and I can take it
home for $3.00 per quart. ;-d

With a bag of crispies.......
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

On 16 May 2006 00:33:44 +0200, cybercat wrote:

> Fresh hot Italian sausage on soft wheat bread baked this morning, with Grey
> Poupon country style on the bread.
>
> It's a little high fat, I'll make it up tomorrow ... but there are no
> preservatives and the hot spices are fab for clearing the sinuses ... <G>
>
> I used the rest of the 1.5 lbs chopped chunky into a pot of "15-bean" mixed
> beans with Cajun spices and chopped baby carrots.
>
All of the above are similar to the way I use them too. Try using
them instead of andouille sometime.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

"sf" > wrote :
> >
> All of the above are similar to the way I use them too. Try using
> them instead of andouille sometime.
> --

I have seen this sausage but have never tried it. What do you do with it?
And what is it's seasoning like?



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Want to clear your sinuses? Eat a spoonful of Colman's.

"Ace Berserker" > wrote in message
oups.com...
> Want to clear your sinuses? Eat a spoonful of Colman's.
>

What is Colman's?



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In article >,
"cybercat" > wrote:

> "Ace Berserker" > wrote in message
> oups.com...
> > Want to clear your sinuses? Eat a spoonful of Colman's.
> >
>
> What is Colman's?

Mustard.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Grey Poupon what is this ?

and what is andouille?

Tessa

On 18 May 2006 03:10:04 -0700, "butterflyangel" >
wrote:

>Grey Poupon what is this ?

Yucky mustard. :-) I think it has wine in it.

>
>and what is andouille?

A kind of sausage common in the cooking of New Orleans.

serene
--
Kissing Hank's Ass is 10 years old! http://jhuger.com/kisshank
My personal blog: http://serenejournal.livejournal.com
My new cooking blog: http://serenecooking.livejournal.com

cybercat wrote:
> Fresh hot Italian sausage on soft wheat bread baked this morning, with Grey
> Poupon country style on the bread.
>
> It's a little high fat, I'll make it up tomorrow ... but there are no
> preservatives and the hot spices are fab for clearing the sinuses ... <G>
>
One of our local supermarkets makes a good hot Italian sausage. It's
great cooked over a hickory fire. Add the "soft wheat bread baked this
morning, with Grey Poupon country style on the bread" and it would be
even better.

Mmmm.

--Bryan

"Food Snob" > wrote in message
oups.com...
>
> cybercat wrote:
> > Fresh hot Italian sausage on soft wheat bread baked this morning, with
Grey
> > Poupon country style on the bread.
> >
> > It's a little high fat, I'll make it up tomorrow ... but there are no
> > preservatives and the hot spices are fab for clearing the sinuses ...
<G>
> >
> One of our local supermarkets makes a good hot Italian sausage. It's
> great cooked over a hickory fire. Add the "soft wheat bread baked this
> morning, with Grey Poupon country style on the bread" and it would be
> even better.
>
> Mmmm.
>

Freshness is key, with the sausage. The stuff that is newly made bears no
resemblance to the preserved, mass-produced, packaged stuff. Do you
have Fresh Markets there?

As far as bread goes--I don't eat alot of it, but what I do eat I don't
want to be more than 24 hours old. We have a Panera around the corner
and an even better independent bakery.

I am not really a "name brand" person, but what is it with Grey
Poupon? I have tried every kind of coarse mustard and none
is even nearly as good. I kind of resent paying $3 for that little
jar of mustard. I like quality, but I want a value, too.



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cybercat wrote:
>
> I am not really a "name brand" person, but what is it with Grey
> Poupon? I have tried every kind of coarse mustard and none
> is even nearly as good. I kind of resent paying $3 for that little
> jar of mustard. I like quality, but I want a value, too.

There is an off-brand I buy locally at Winco for DH - I don't know the
name but will look it up. It doesn't have horseradish in it (which we
both hate) but is very, very good. I have never had GP so I don't know
how it compares, but I would bet this one is more grainy. If I
remember, I will look and let you know. ( Oh, and it's cheap!)

-L.

-L. wrote:
> cybercat wrote:
> >
> > I am not really a "name brand" person, but what is it with Grey
> > Poupon? I have tried every kind of coarse mustard and none
> > is even nearly as good. I kind of resent paying $3 for that little
> > jar of mustard. I like quality, but I want a value, too.
>
> There is an off-brand I buy locally at Winco for DH - I don't know the
> name but will look it up. It doesn't have horseradish in it (which we
> both hate) but is very, very good. I have never had GP so I don't know
> how it compares, but I would bet this one is more grainy. If I
> remember, I will look and let you know. ( Oh, and it's cheap!)

Don't try Grey Poupon, as it could spoil the other for you.
I tell fellow guitarists the same thing about flatwound strings.
>
> -L.

--Bryan

Food Snob wrote on Thursday, May 18:

> Don't try Grey Poupon, as it could spoil the other for you.
> I tell fellow guitarists the same thing about flatwound strings.

Do I recall correctly that Grey Poupon, when it first became popular in
the States,
was more pungent ("la moutarde qui va au nez" - or something like that)
than the
current RJR Nabisco version. I'm not saying that's bad, since I keep a
jar of GP
on hand, plus 3 or 4 others. Sometimes I like the jolt of something
hot, and at other
times I prefer something milder. I want to experiment with some
homemade.