Teh Conecah and Other Snausage Reviews

[JR4AU]

You don't know it yet, but he will soon be giving his opine of how Milo's Sweet Tea tastes like ass. We're just blind to it.

 

[Snaggletiger]

Milo's is not bad in a pinch.  If you're cooking up a huge meal for guests, a few jugs of Milo's makes easy.

[Tarheel]

Omnipotence...  It makes me what I am and makes others envious.

Omniscience...in this context.

Just saying.

[GarMan]

Omniscience...in this context.

Just saying.

Of course, omnipotence includes omniscience, omnipresence, and omnibenevolence.  And, I have said... 

[Tarheel]

MSG is glorified, processed sodium on crack. I don't like it either. It literally gives me a headache when in Chinese food. Like you, I like to get my meats from the deli counter when at all possible. I like Boar's Head and Publix brand. One thing I have noticed is that the meat doesn't last nearly as long if you get the no MSG no nitrate meat. I bought some Boars head turkey a week ago and it literally last 2-3 days in my fridge in a sealed bag before it was garbage. Luckily I had eaten most of it by then. So the nitrates and such do tend to preserve it. I just hate the taste.

On your first point I refuse to eat Chinese food; it absolutely reeks to me.  There's a fairly nice, relatively clean Chinese restaurant near my home I won't even consider it.  Why?  It happens to be in the Publix Shopping Center where I shop for groceries and if the wind is moving just right from that place you can catch the fine "aroma" of "General Chang's Dog" or "Rat and Broccoli" or "Sweet and Sour Cat" or "Mandarin Orange Goose".  Nasty.  Just nasty.

Not only speaking of the Deli counter for Boar's Head and other sammich stuff but also go to the Fresh Meats Dept. too; you can find some great Publix brand snausages there which are quite good in my opinion.  You do need to cook it sooner than later though; preferably same day.

I recommend the mild or hot Italian snausage; their brats are phenomenal (DON'T buy the turkey meat snausage though); they used to have the best chorizo around but they don't sell it anymore.

[GH2001]

makes others envious.

Add delusional to that list too.

You gotten into Chad's meds?

[GH2001]

if the wind is moving just right from that place you can catch the fine "aroma" of "General Chang's Dog" or "Rat and Broccoli" or "Sweet and Sour Cat" or "Mandarin Orange Goose".  Nasty.  Just nasty.

A hefty guffaw was let out reading this.

[AUTiger1]

On your first point I refuse to eat Chinese food; it absolutely reeks to me.  There's a fairly nice, relatively clean Chinese restaurant near my home I won't even consider it.  Why?  It happens to be in the Publix Shopping Center where I shop for groceries and if the wind is moving just right from that place you can catch the fine "aroma" of "General Chang's Dog" or "Rat and Broccoli" or "Sweet and Sour Cat" or "Mandarin Orange Goose".  Nasty.  Just nasty.

Not only speaking of the Deli counter for Boar's Head and other sammich stuff but also go to the Fresh Meats Dept. too; you can find some great Publix brand snausages there which are quite good in my opinion.  You do need to cook it sooner than later though; preferably same day.

I recommend the mild or hot Italian snausage; their brats are phenomenal (DON'T buy the turkey meat snausage though); they used to have the best chorizo around but they don't sell it anymore.

We go here at least once a week.  http://www.suncafeal.com/  good food.  As is http://www.surinofthailand.com/huntsville/index.htm. 

I like the Publicks hot Italian sausage for fatties.  It's really good.

[JR4AU]

We go here at least once a week.  http://www.suncafeal.com/  good food.  As is http://www.surinofthailand.com/huntsville/index.htm. 

I like the Publicks hot Italian sausage for fatties.  It's really good.

Don't know if it's the same or not, but we have 3 Surin's here in the ham.  Southside, Mtn. Brook, and 280.  All top notch eats.

ETA: I just clicked the menu link...it's the same. 

[GarMan]

I'd say that there's a fairly significant difference between most Chinese and Thai restaurants.  I've had good and bad from both.  I'm certain that both could use excessive amounts of MSG and other preservatives, but I don't normally have that problem with Thai food. 

[AUTiger1]

I'd say that there's a fairly significant difference between most Chinese and Thai restaurants.  I've had good and bad from both.  I'm certain that both could use excessive amounts of MSG and other preservatives, but I don't normally have that problem with Thai food.

I usually have good dining experiences at Thai and Chinese restaurants.  Now Thai and Chinese buffets, not usually a good experience.

[GH2001]

I'd say that there's a fairly significant difference between most Chinese and Thai restaurants.  I've had good and bad from both.  I'm certain that both could use excessive amounts of MSG and other preservatives, but I don't normally have that problem with Thai food.

What-a-matta....you no likey salt in yo fewd?

[JR4AU]

I'd say that there's a fairly significant difference between most Chinese and Thai restaurants.  I've had good and bad from both.  I'm certain that both could use excessive amounts of MSG and other preservatives, but I don't normally have that problem with Thai food.

I like both, and MSG doesn't bother me.  However, you're correct.  Thai food, or at least the places that serve it, are far and away higher quality than most Chinese places.   I really don't know for sure, but I don't think Thai places use the preservatives, and I'm betting REAL Chinese food doesn't either, but it's just developed that way due to what most people want out of Chinese food when they get it. 

[Tarheel]

I usually have good dining experiences at Thai and Chinese restaurants.  Now Thai and Chinese buffets, not usually a good experience.

Thai, I can deal with...Chinese not so much.  And never a buffet.  Gross.

[AUownsU]

^^Highly recommend the cracked black pepper if you like semi-spicey. Never tried the holla-pinyo.

[bottomfeeder]

Take that damn Conecuh and you cool it down in a cast iron skillet until it's almost black, which renders most of the fat. Take that fat and subtract what you think you don't need to make a rue, then use the rue you make to make tomato gravy. Add some salt and pepper to taste, then let it simmer uncovered for about an hour (add water if necessary). Add some, or all, of the sausage link pieces to the gravy when it's been simmering about 45 minutes. Best damn tomato gravy you'll ever put in your mouth. Rice and buttermilk biscuits finish this off nicely. That and a endless supply of raw milk.

If your ever in Chicago,IL, go by this place and shop around.

http://bobak.com/

https://www.facebook.com/BobakSausage?ref=ts&fref=ts



http://www.bobak.com/salesad/salesad2.pdf

[chinook]

Take that damn Conecuh and you cool it down in a cast iron skillet until it's almost black, which renders most of the fat. Take that fat and subtract what you think you don't need to make a rue, then use the rue you make to make tomato gravy. Add some salt and pepper to taste, then let it simmer uncovered for about an hour (add water if necessary). Add some, or all, of the sausage link pieces to the gravy when it's been simmering about 45 minutes. Best damn tomato gravy you'll ever put in your mouth. Rice and buttermilk biscuits finish this off nicely. That and a endless supply of raw milk.

If your ever in Chicago,IL, go by this place and shop around.

http://bobak.com/

https://www.facebook.com/BobakSausage?ref=ts&fref=ts

Abe Froman...says frick you.

[AUTiger1]

^^Highly recommend the cracked black pepper if you like semi-spicey. Never tried the holla-pinyo.

Very good stuff, I buy it all the time.