- Jun 30, 2014
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Breakfast is important too.
Country ham, sausage, buttermilk biscuits made with rendered bacon fat.
Those last ones were the dough from the leftover between the biscuit cut-outs. I didn't take the time to reroll them. They're lucky to even be included.Looks good. Looks like you started out trying to neat about your biscuits and then worked your way to finally saying, Fuchs it.
"Trimmings" from WHAT`S STUFFED INSIDE HOT DOG NOT THAT BAD
I'm sure @NOLAGATOR could add some color to this
USDA regulations for sausage in the frankfurter-bologna category are quite specific and apply to any and all products labeled with the terms frankfurter, franks, hot dogs, wieners, Vienna, bologna or knockwurst. Hot dogs are made from "trimmings", which is basically all the leftovers after the better cuts of meat are taken away.
This vague descriptor basically means that the meat is taken from the "leftovers" of an animal after all the other, better cuts of meat are cut away. The article goes on to specify that these "trimmings" may come from lower-grade muscle, fatty tissues, head meat, animal feet, animal skin, blood, liver, and other "edible slaughter by-products.
If a hot dog contains anything other than skeletal meat, it's labeled as "with byproducts" or "with variety meats".
It begins to start looking like a hot dog around the 2 minute mark
I eat just about anything but if it's hot dogs I try to buy Hebrew Nat'l or Nathan's. Nathan's uses a sheepskin casing so I don't think that qualifies as kosher.nope, nope, nope - I think I watched this video as a 3 year old and this is why I've never eaten one!
With that said, I do eat sausage and some kielbasa
Trim is just that...Meat, Fat, Mositure.
Generally, the only difference is flavoring, causing, and texture.
MSM or Pink Slime is just cured and finely ground...think hot dog, or bologna.
But texture, casing and cooking can make a huge difference. Even the finest meats can be turned to mush.
You can't really legislate that...how?
Everything in the protein industry is used but the cluck, squeal, or moo.
Quality is determined by the customer.
It was not until the mid-19th century that lobster trapping, also first practiced in Maine, became a more popular way to collect the sea creatures. Dirt-cheap because they were so copious, lobsters were routinely fed to prisoners, apprentices, slaves and children during the colonial era and beyond.
Used rice noodles for our Szechuan shrimp stir-fry on the Blackstone tonight.
Having some people over tonight for the game, and my wife made a white chili. Probably should’ve switched to beer already but I was living off of Weller last week during the uga beating and can’t bring myself to change.
@CDGator - dem skrimps be lookin marvelous-
I made a simple corn pudding tonight to go with spanish rice and sausage and it was really awesome-
Sheepskin? I believe that’s what those Trojan Magnums I used back in my tomcat days were made of ;). No wonder I’m not much on hotdogs.I eat just about anything but if it's hot dogs I try to buy Hebrew Nat'l or Nathan's. Nathan's uses a sheepskin casing so I don't think that qualifies as kosher.
Sheepskin? I believe that’s what those Trojan Magnums I used back in my tomcat days were made of ;). No wonder I’m not much on hotdogs.