Text 4566, 96 rader
Skriven 2008-03-29 09:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: cheese&sassengers 70
============================
 JW> I think the deli manager was honestly trying to educate the public
 JW> on what GP tasted like. It was a locally applied label on top of the
 JW> producer's original one, set askew so that the original name was
 JW> still visible.

Admirable, if he charged the appropriate downgauge price. But I
couldn't see anyone saying "tastes like the real thing, costs
half as much" - if it was true.

=

 -=> Jim Weller said to Janis Kracht <=-
 JW> Thanks to foodies on the internet they have become widely known in
 JW> the past decade.
 JW> Along with Buffalo wings, crab cakes, the horseshoe sandwich and the
 JW> Kentucky hot brown.

Crab cakes? Famous forever and ever. Buff wings? They've been
common in bars since way before the Internet - but perhaps you
never go to bars [g]. Horseshoes and hot browns are cheesy lowclass
aberrations, like Philly steaks and poutine (speaking of other such)
- why do so many of these foods rely on gloppy dairy sauces?

 JW> Title: Half-Smoke
 JW> A half-smoke is a type of sausage found in Washington, D.C., United
 JW> States and the surrounding region. A half-smoke is slightly larger
 JW> than than a regular hot dog, spicier and with more coarsely ground
 JW> meat; it is usually grilled but can be found steamed. It is commonly
 JW> made of beef, pork or a combination of the two, and is served on a
 JW> hot dog bun. In 2000, The Washington Post Magazine named the
 JW> half-smoke as the regional food in the Washington Dish Contest. Due
 JW> to their size, they are often mistaken for the Polish sausage
 JW> kielbasa.

I've never even heard of a steamed half-smoke.

 JW> The etymology of "half-smoke" is unclear as the sausage is not
 JW> smoked. One possible explanation is that many places cut the sausage
 JW> in half when grilling, or that many half-smokes are 50:50 beef and
 JW> pork (though 100% beef half-smokes are common). In the January 26,
 JW> 2007 edition of the Washington City Paper, reporter Dave Jamieson
 JW> examined the origins of the half-smoke.

Shows the danger of having history written by those who are too young
to have lived any of it. Also says something for Scottish truths.

 JW> The "original" half smoke is considered to be the sausage
 JW> distributed by D.C.'s Briggs and Co. meatpackers, originating in
 JW> around 1950, though Raymond Briggs started selling his half-smokes
 JW> circa 1930.

The half-smokes I recall were somewhat smoked, hence the name.
At the same time, though, all hot dogs had some smoked flavor.
I remember this from the mid-1950s. The good thing about this
article is that it reminded me of the name of the manufacturer,
which I had previously tried to remember without success - on this
issue I'm at the cusp of remembering stuff and forgetting stuff,
as I now have chronic CRS syndrome.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Baked Mushrooms Stuffed with Country Sausage
 Categories: Appetizers, Warm
      Yield: 100 servings

      4 lb Bulk sausage
      2 c  Parsley -- minced
      2 c  Parmesan cheese -- grated
      2 c  Scallions -- minced.
      8    Eggs
      2    Sticks butter
    100 lg Mushroom caps
      1 c  Parmesan cheese -- grated
           For sprinkling

  Preheat oven to 400F.  In a large skillet, cook the sausage over
  moderate heat until it is broken into small pieces an no longet pink.
  Drain on absorbent towls and then mix with parsley, 2 cups parmesan
  cheese, scallions, and lightly beaten eggs.  Set aside. Melt the
  butter in a large skillet and saute the mushroom caps briefly (about
  1-2 minutes)roling the around in the pan.  Cool. Divide the sausage
  mixture among the mushroom caps, mounding slightly. Just before
  baking, sprinkle each cap with about a teaspoon parmesan cheese. Bake
  in a large lightly buttered pan at 400F for 10minutes.

  NOTES : We served these last winter and there were no leftovers.

  From : Bright Larkin   1:3666/108      Wed 30 Aug 95 16:13

  Recipe By     : unk

MMMMM

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