-=> Shawn Highfield wrote to Dave Drum <=-
SH> Dave Drum wrote in a message to Shawn Highfield:
DD> My house mate "hates" liver. It stems from some Navy chow hall liver making
DD> him barf up everything but his socks one time.
SH> I suppose that's a reason.
And usually a good one. When I was freshly out of Uncle Sugar's Yacht
Club I was living in a house with a bunch of guys - none of us was
working steady - jobs were hard to come by even with my gummint training
in electronics. One of the guys made off with a meat packer's truck that
was loaded with bologna. We lived on bologna that whole summer - any way
you could imagine it and some dishes that would stretch the imagination.
To this day bologna triggers my gag reflex.
DD> I used to make braunschweiger sandwiches which he'd gobble down
DD> until he learned that braunschweiger is a 1st cousin to liverwurst.
DD> OOPS. He won;t touch it these days as it makes his "throat slam
DD> shut". The dogs like the leftovers though.
SH> 100% mental then. :) The dogs emailed me when they got wind of this thread
SH> and they warn me to drop the subject as the room mate should
SH> never be forced to eat liver again.... something about all my shoes
SH> being chewed if I don't shut up ASAP.
SMILE. When we both leave the house we close the bedroom doors so our
shoes do not become poochie play-toys.
There is bologna and there is bolognese - this I'll eat.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Student's Quick Sausage Bolognese
Categories: Pork, Mushrooms, Pasta, Sauces
Yield: 4 Servings
6 Good-quality sausages; skins
- removed (680 g/24 oz bulk
- sausage)
1 ts Fennel seeds
250 g Fresh mushrooms; sliced
- (9 oz)
+=OR=+
225 g Can sliced mushrooms (8 oz)
150 ml Red wine (opt) (5 oz)
660 g Jar tomato pasta sauce;
- (23.2 oz) *
300 g Penne pasta; (10 1/2 oz)
Grated or shaved parmesan;
- to serve
* common US jarred pasta sauce size is 28 oz.
Heat a large, wide frying pan, then crumble in the
sausage meat and fennel seeds (there's no need to add
any oil). Fry for a few mins until golden and the fat
is released, stirring well to break up the meat. Add
the mushrooms and fry for a few mins until beginning to
soften. Stir in the wine now, if using, bubble for 1
min, then add the tomato sauce and heat through until
bubbling.
Meanwhile, boil the penne. When ready, drain and tip
into the sauce. Mix well until completely coated, then
divide between four plates, finishing with a little
Parmesan cheese.
Tip: Using the meat from good-quality sausages is an
easy way to get lots of flavour in mince dishes without
having to add extra herbs, spices and seasoning.
From: http://www.bbcgoodfood.com
Uncle Dirty Dave's Kitchen
MMMMM
... Look wise, say nothing, and grunt. Speech was given to conceal thought
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
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