Conquer Club

2dime you are truly a diabolical sadist.

I never allow myself to have an unread message on this site, and you want me to hold off a full 14 hours.

This is torture at its most extreme! Beat me, whip me, write me bad cheques even, but not this!

Sowwy. I did't want our Austrailian mods to have to wait for us like most years.

lol, I have some unread messages on here that are several years old. I'm sure it must be maddening, duk...

Hoping to make the Duke's Christmas a bit better..

I did an Internet search trying to find somewhere like Sav-on-Foods, that currently sells Freybe coarse liver sausage in the Niagra region to make amends. Internet searches just aren't what they used to be. So far I have been unsuccessful.

2dimes wrote:Hoping to make the Duke's Christmas a bit better..

I did an Internet search trying to find somewhere like Sav-on-Foods, that currently sells Freybe coarse liver sausage in the Niagra region to make amends. Internet searches just aren't what they used to be. So far I have been unsuccessful.

Yeah, good luck. Sav-on is a Western thing. There aren't any in Ontario.

Yeah I found out yesterday it seems to have started in BC.

They are mentioned by Freybe on the website.

I feel like one of the Lablaws outfits out your way should carry the stuff. Superstore on our side of the shield does.

coarse liver sausage is gross. what are those chunks in it? cartilage? fine is the way to go w/that stuff.

riskllama wrote:coarse liver sausage is gross. what are those chunks in it? cartilage? fine is the way to go w/that stuff.

Depends who's making it, but typically the contents of coarse are identical to fine, just ground different.

Liver (generally pork, but sometimes beef or other animals), other meat (again generally pork, but sometimes beef or other meat), onions, herbs, spices, sometimes butter.

Heart and kidney are often included. Heart muscle contains fairly tough sinews, which may be what you consider cartilage. Good source of collagen.

Fine vs. coarse comes down to personal preference -- there isn't much difference. I prefer coarse.

¡Sacré bleu! Arrêtez-vous immédiatement. Ne me dégoûtez pas davantage avec vos excuses immondes et immangeables pour le paté, vous crétins anglophones!

Yeah, that shit is gnar. Baise-moi

And people give me grief for loving SPAM

Dukasaur wrote:

riskllama wrote:coarse liver sausage is gross. what are those chunks in it? cartilage? fine is the way to go w/that stuff.

Depends who's making it, but typically the contents of coarse are identical to fine, just ground different.

Liver (generally pork, but sometimes beef or other animals), other meat (again generally pork, but sometimes beef or other meat), onions, herbs, spices, sometimes butter.

Heart and kidney are often included. Heart muscle contains fairly tough sinews, which may be what you consider cartilage. Good source of collagen.

Fine vs. coarse comes down to personal preference -- there isn't much difference. I prefer coarse.

am guessing you must also be a fan of head cheese then, eh?

riskllama wrote:

Dukasaur wrote:

riskllama wrote:coarse liver sausage is gross. what are those chunks in it? cartilage? fine is the way to go w/that stuff.

Depends who's making it, but typically the contents of coarse are identical to fine, just ground different.

Liver (generally pork, but sometimes beef or other animals), other meat (again generally pork, but sometimes beef or other meat), onions, herbs, spices, sometimes butter.

Heart and kidney are often included. Heart muscle contains fairly tough sinews, which may be what you consider cartilage. Good source of collagen.

Fine vs. coarse comes down to personal preference -- there isn't much difference. I prefer coarse.

am guessing you must also be a fan of head cheese then, eh?

Yes!

I will admit to trying sweetbreads once at a nice restaurant...
Well-prepared, it made acceptable fare.
The texture was light and spongy. It would make a good non-vegetarian substitute for deep-fried tofu.