[Sca-cooks] Sausage
Kathleen A Roberts
karobert at unm.edu
Wed Jan 23 07:41:19 PST 2008
On Tue, 22 Jan 2008 22:09:14 -0500
"Phil Troy / G. Tacitus Adamantius"
<adamantius1 at verizon.net> wrote:
> I'm not sure what you'd do with casings in that form...
>I'm familiar
> with them packed in salt, somewhat drier than when they
>came out of
> the animal, but not easily confused with jerky.
i saw some of those this weekend at sportsman's paradise
(whilst window shopping for estrella) and wondered at
them.
i couldn't begin to imagine how hard and delicate it might
be to reconstitute and stuff them. yep, they were
crunchy feeling.
cailte
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
Coordinator of Freshman Admissions
University of New Mexico
Albuquerque, NM
505-277-2447
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