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  #1541  
Old 09-07-2019, 06:38 AM
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It hasn't been all bad. I managed to lose 3 pounds this week. Sadly, probably just water weight and for that there is always a few cold brews.
 
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  #1542  
Old 09-09-2019, 09:11 AM
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and for that there is always a few cold brews.
A necessary staple for any kind of work - inside or out!!
 
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  #1543  
Old 09-09-2019, 10:37 AM
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How's the room switching coming along?

I'm trying to learn how to make breakfast sausage. Any experience?
 
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  #1544  
Old 09-09-2019, 12:19 PM
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How's the room switching coming along?

I'm trying to learn how to make breakfast sausage. Any experience?
I've still got some boxes to go thru. So does the boss. Another week if the weather is good. A day or so if the weather isn't great. I spend as much time outside as I can this time of year as the good weather doesn't last too long.

Breakfast sausage? Do you mean grinding the meat or do you mean just cooking it?
 
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  #1545  
Old 09-10-2019, 04:36 AM
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Grinding, seasoning and ultimately cooking it.

When I do breakfast this morning I will taste my second batch. The first was a disappointment.

Not going to be much enjoyable outside time around here for the next few days. We are getting a Southern blast and will back in the unseasonable mid 90'sF.
 
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  #1546  
Old 09-10-2019, 06:29 AM
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Never tried to make my own breakfast sausages. If I do have them, it's because I've picked them up from the local grocery market.

My knee got sore all of a sudden late last week, so I've been just limping around not doing much.

According to the weather office, we'll be getting another blast of summer ourselves next week. I think your heat is headed our way. Now, if we can only keep it here till next spring...
 
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  #1547  
Old 09-10-2019, 08:28 AM
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I was pretty happy with low to mid 70s. Working 60-65 was fine.

My second batch of sausage was far better than the first as I decreased the salt and doubled the primary spices. A good breakfast sausage for 1.25 USD is quite a bargain. The good stuff is $4 a pound at the grocery.

My preferred brand has become lower quality every time the company changed hands. It has gone from whole hog in 1969 to mostly fat now that the Chinese own it. Jimmy Dean must churning in his grave.

So this morning I had a sausage, hard egg, and cheese on an English muffin. No waiting in the drive thru with slow service.
 
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  #1548  
Old 09-10-2019, 10:03 AM
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Up here, as I'm sure down where you are, the fast food drive thru's, specifically McD, and Tims (although I'm not sure if Tims has reached your neck of the woods yet), have got the "all-day" breakfast meals, which I think is a great idea. Sometimes around 2 or 3pm, if I happened to be out and heading home, a breakfast biscuit with bacon and cheese and maybe a hash brown is what I'd want over a loaded hamburger and fries. I don't know where it started, but they (at least McD's and Tims) got this one right.

Note: I don't like either place's version of sausage on the biscuits though - they use an odd spice that I don't like. :shrug:

Last edited by LMD; 09-10-2019 at 10:06 AM.
 
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  #1549  
Old 09-10-2019, 11:14 AM
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MickeyD's sausage is just a pork patty. If it has seasoning I can't taste any. It is better than one with seasoning you don't like.

In the US the traditional seasonings are salt, pepper, sage, thyme, coriander. I suspect the up north version of that is about the same.

Co taste the bosses spice and figure out which one you don't like.
 
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  #1550  
Old 09-10-2019, 02:50 PM
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Ya, I would think it's the same - won't be in the US until early next year and will probably have forgotten about this then.

When I do go there (and its' not often) I'd go for the bacon, cheese and egg on the biscuit, rather than the English muffin. Right now they're 2 for $5 - not a bad deal.
 
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  #1551  
Old 09-11-2019, 07:19 AM
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It was nasty yesterday. If this moves north you won't be playing any golf.
 
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  #1552  
Old 09-11-2019, 12:44 PM
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We get a little rain overnight and a lingering shower or two till about 10am tomorrow. Holy crap - the week is flying by. I thought today was Tuesday. I figured the time would go slower in retirement!

Friday some rain and next week mid 20'sC (78F or so) and lots of sun. Now that's golfing weather and giving my wonky knee time to heal.

We did have a lot of rain last night - LOTS!. Grass is greener than it's ever been this time of year. Growing like crazy too!

Last edited by LMD; 09-11-2019 at 12:48 PM.
 
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  #1553  
Old 09-12-2019, 06:03 AM
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Happy for you.

No rain around here. Picked a terrible time to relocate some sod clumps. Between the tomato watering and water a small section of the yard, my water bill will be out of sight.

And then there is the ground hornets / wasps that move into a raided bed. About 9 PM tonight I am going to get even with them for yesterday. Live in peace or die and they made the choice.
 
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  #1554  
Old 09-12-2019, 07:05 AM
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Never heard of ground hornets. Learn something new every day.

I think I've had maybe 2 instances over the last 20 years I had to call pest control to get rid of wasps and hornets. Those instances were where I couldn't get at the nest as it was under exterior siding, and the other time in a rather large,rickety outdoor shed that some honey bees had taken over.

Other times I was able to get at the nests with some spray.

A couple years ago, I was entertained by a couple of guys on the property across the street who were trying to get at, and spray, a wasp nest in some bushes. The problem was, they were trying to do it in daylight - not dusk. I've never seen two guys running around, waving their arms like some sort of ancient ritual dance.
 
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  #1555  
Old 09-12-2019, 09:26 AM
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You have to do it at night. I knew that but thanks for the friendly warning.
 
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  #1556  
Old 09-12-2019, 10:31 AM
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Scriptman,
Have you tried making Cumberland sausage?
 
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  #1557  
Old 09-12-2019, 12:14 PM
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You have to do it at night. I knew that but thanks for the friendly warning.
NP - I figured you'd know that. Good luck, and let us know how it goes.
 
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  #1558  
Old 09-12-2019, 03:05 PM
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Scriptman,
Have you tried making Cumberland sausage?
Minus the bread crumbs and without doing the math that is pretty close to what I am making spice wise.

Will be happy to share the recipe.

These first few batches were made from pork chops with some added fat but I believe using a whole Boston Butt ( pork shoulder) will provide the proper balance. At least that is what some online posters are saying will get you in the 20-25% range. Even at 30% fat you are a lot leaner than the grocery store stuff.
 
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  #1559  
Old 09-12-2019, 03:07 PM
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NP - I figured you'd know that. Good luck, and let us know how it goes.

A gallon of their bedtime toddy is sitting in the kitchen waiting for dark.
 
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  #1560  
Old 09-13-2019, 08:47 AM
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A gallon of their bedtime toddy is sitting in the kitchen waiting for dark.
Sounds powerful. Details of the aftermath please!
 
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