Great dinner

Quoted message said:

Nancy Young writes:

I just wanted something for dinner, not something out of a
jar or from a pizzaria. Haven't been cooking much.

Stroke of genius (snort) ... I could really go for a
sausage, peppers and onion on a club roll. Baked the
sausage, sauteed the Italian peppers and a whole
Vildalia onion, slice open some club rolls ... died and
gone to heaven.

Hey, you stole my dinner... I had the same thing! Only I pan
fried my sausage... start em in a little water, covered, to
extract some fat. Then remove the cover to evaporate the
water and brown em a bit in their own fat, then add the
onions and peppers.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````

Nancy Young <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I just wanted something for dinner, not something out of a
jar or from a pizzaria. Haven't been cooking much.

Stroke of genius (snort) ... I could really go for a
sausage, peppers and onion on a club roll. Baked the
sausage, sauteed the Italian peppers and a whole
Vildalia onion, slice open some club rolls ... died and
gone to heaven.

nancy (got the last package of hot italian sausage,
thank you)

I wish I had one! I'm about to grill chicken for the
umteenth time!

--
Wayne in Phoenix

Big on natural foods?? 82.38% of people die of
"natural" causes.

"Nancy Young" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

nancy (got the last package of hot italian sausage,
thank you)

MMMmmmm.>....Hot Sausage & Peppers. . ! One of my favorites!
It'll soon be county fair season here and the
fireman's Hot Sausage booths is one of the reasons
for going! (Since I don't do the rides anymore & see
little attraction in the livestock displays).

Actually, people-watching is a primary attraction on hot
summer nights (Hey Shel: you should check out the Altamont
Fair in August. . . ).

But I digress. . . Hot Italian Sausages, fried, served with
sauteed green peppers (red peppers work, but I like the bite
of the green with hot sausage), and LOTS of sauteed onions
(Vidalia if ya got 'em) on an Italian sub (hogie) roll.
Mmmm. Now I gotta make that this weekend. Maybe tonite!
MMMmmmi.

Van in Albany

Nancy Young said:

I just wanted something for dinner, not something out of a
jar or from a pizzaria. Haven't been cooking much.

Stroke of genius (snort) ... I could really go for a
sausage, peppers and onion on a club roll. Baked the
sausage, sauteed the Italian peppers and a whole
Vildalia onion, slice open some club rolls ... died and
gone to heaven.

nancy (got the last package of hot italian sausage,
thank you)

I do something very similar except I add a few tomatoes,
basil, garlic and serve it over Fettucini.
--
JakeInHartsel

Wayne said:

Nancy Young <[email hidden]> wrote in

Quoted message said:

Quoted message said:

Stroke of genius (snort) ... I could really go for a
sausage, peppers and onion on a club roll. Baked the
sausage, sauteed the Italian peppers and a whole
Vildalia onion, slice open some club rolls ... died and
gone to heaven.

nancy (got the last package of hot italian sausage,
thank you)

I wish I had one! I'm about to grill chicken for the
umteenth time!

You know, I hear ya, that's why something *different*
sounded so good. You come over here, I'll give you a sausage
and pepper sandwich you won't forget. (laugh) But, darn, you
live so far away.

nancy

PENMART01 said:

Quoted message said:

Nancy Young writes:

I just wanted something for dinner, not something out of
a jar or from a pizzaria. Haven't been cooking much.

Stroke of genius (snort) ... I could really go for a
sausage, peppers and onion on a club roll. Baked the
sausage, sauteed the Italian peppers and a whole Vildalia
onion, slice open some club rolls ... died and gone to
heaven.

Hey, you stole my dinner... I had the same thing! Only I
pan fried my sausage... start em in a little water,
covered, to extract some fat.

I just got into the habit of baking the sausage, I [censored] it
(haha) and bake it on a rack. I feel that it conscentrates
the flavor without giving me relentless heartburn. Just me.

But really, that was a fine dinner. Don't know why I don't
have it more often.

nancy

Van said:

"Nancy Young" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

nancy (got the last package of hot italian sausage,
thank you)

MMMmmmm.>....Hot Sausage & Peppers. . ! One of my
favorites! It'll soon be county fair season here
and the fireman's Hot Sausage booths is one of the
reasons for going!

Oh, fairs are the best places to get sausage and peppers
sandwiches. Especially Italian fairs.

Quoted message said:

(Since I don't do the rides anymore & see little
attraction in the livestock displays).

I go for the pig races. Makes me laugh.

Quoted message said:

But I digress. . . Hot Italian Sausages, fried, served
with sauteed green peppers (red peppers work, but I like
the bite of the green with hot sausage), and LOTS of
sauteed onions (Vidalia if ya got 'em)

That's what I used!

Quoted message said:

on an Italian sub (hogie) roll.

I got some club rolls.

Quoted message said:

Mmmm. Now I gotta make that this weekend. Maybe tonite!
MMmmm.

For reasons I won't bore you with, I've been eating a pretty
limited diet, and if I see one more damn piece of chicken I
will scream. This is why when I thought ... Sausage and
peppers! I was thrilled to pieces.

nancy

Glenn Jacobs said:

Nancy Young said:

I just wanted something for dinner, not something out of
a jar or from a pizzaria. Haven't been cooking much.

Stroke of genius (snort) ... I could really go for a
sausage, peppers and onion on a club roll. Baked the
sausage, sauteed the Italian peppers and a whole Vildalia
onion, slice open some club rolls ... died and gone to
heaven.

nancy (got the last package of hot italian sausage,
thank you)

I do something very similar except I add a few tomatoes,
basil, garlic and serve it over Fettucini.

I *did* do that, on Wednesday night! Only it was over trenne
(triangular-cylinder penne; comes from Cost Plus; has a
great texture due to the corners).

--Blair "Well, it's half a
point."

Nancy Young <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne said:

Nancy Young <[email hidden]> wrote in

Quoted message said:

Quoted message said:

Stroke of genius (snort) ... I could really go for a
sausage, peppers and onion on a club roll. Baked the
sausage, sauteed the Italian peppers and a whole
Vildalia onion, slice open some club rolls ... died and
gone to heaven.

nancy (got the last package of hot italian sausage,
thank you)

I wish I had one! I'm about to grill chicken for the
umteenth time!

You know, I hear ya, that's why something *different*
sounded so good. You come over here, I'll give you a
sausage and pepper sandwich you won't forget. (laugh) But,
darn, you live so far away.

nancy

Yes, a lamentable situation. I just may splurge and do
sausage and peppers this weekend. One can only take so
much chicken!

--
Wayne in Phoenix

Big on natural foods?? 82.38% of people die of
"natural" causes.

Wayne said:

Yes, a lamentable situation. I just may splurge and do
sausage and peppers this weekend. One can only take so
much chicken!

I was *this* close to thawing out some sausage and using up
the last of the potato buns tonight.

Tomorrow is Chicken Things night (I've been slacking on the
chix) so maybe Sunday.

Quoted message said:

Wayne in Phoenix

Try it with the Sicilian Rope Sausage from AJ's.

It's almost as good as the Sicilian Salsiccia at Tomaso's.

--Blair "But nothing ever
is."

P.S. Chicken Things:

Marinate thighs (thighs/things; get it?) in soy sauce and
minced dried garlic and bake in the marinade, 350F for 15
minutes per side. Start skin-side-down and baste after
flipping to get the garlic chips to stick to the top.

It's more complicated than that but I don't have the file on
this PC and the ftp server on the one it's on isn't up and
the fiddly bits of the cooking technique take too long to
scope out.

Goes great with white rice.

Blair P. Houghton <[email hidden]> wrote in news:eJArc.15865596$Id.2630727
@news.easynews.com:

Quoted message said:

Wayne said:

Yes, a lamentable situation. I just may splurge and do
sausage and peppers this weekend. One can only take so
much chicken!

I was *this* close to thawing out some sausage and using
up the last of the potato buns tonight.

Tomorrow is Chicken Things night (I've been slacking on
the chix) so maybe Sunday.

Quoted message said:

Wayne in Phoenix

Try it with the Sicilian Rope Sausage from AJ's.

It's almost as good as the Sicilian Salsiccia at Tomaso's.

--Blair

Thanks, Blair, I'll do that. I stop at AJ's at last
once a week.

Quoted message said:

"But nothing ever is."

P.S. Chicken Things:

Marinate thighs (thighs/things; get it?) in soy sauce and
minced dried garlic and bake in the marinade, 350F for 15
minutes per side. Start skin-side-down and baste after
flipping to get the garlic chips to stick to the top.

It's more complicated than that but I don't have the file
on this PC and the ftp server on the one it's on isn't up
and the fiddly bits of the cooking technique take too long
to scope out.

Goes great with white rice.

--
Wayne in Phoenix

Big on natural foods?? 82.38% of people die of
"natural" causes.

Wayne said:

Blair P. Houghton said:

Try it with the Sicilian Rope Sausage from AJ's.

Thanks, Blair, I'll do that. I stop at AJ's at last
once a week.

It's in the deli case, near the $27/lb "prime" rib,
which is one of the greatest pure ripoffs in the
supermarket industry.

Quoted message said:

Quoted message said:

P.S. Chicken Things: [...] It's more complicated than
that but I don't have the file on this PC and the
ftp server on the one it's on isn't up and the
fiddly bits of the cooking technique take too long
to scope out.

I should've just thought to check Groups.Google.Com...

Man. I've been making this almost unchanged for a very
long time:

tinyurl.com2sxjzOpen ↗

I "invented" it about 5 years before that, when I was in
school. I had started to dislike bottled, sugary teriyaki
sauce, so I just used the parts I liked. I no longer add
oil, as chicken never really needed it.

Here's some that describe the technique better:
tinyurl.com2zelcOpen ↗ tinyurl.com2fncfOpen ↗
tinyurl.com25eszOpen ↗

Ignore the part about not liking real teriyaki; what I don't
like is teriyaki with sugary stuff in it (pineapple, honey,
etc.); I now make a teriyaki salmon sweetened only with
mirin and ginger, and it really is phenomenal. But I don't
think the flavor would work as well with chicken, so Chicken
Things is still my favorite way to do that.

Getting the right minced garlic is crucial for texture; some
brands are more flaky than chunky. Getting it to stick to
the skin and crisp up is also important.

--Blair "Now it'll get
recursive."

Nancy Young <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Van said:

"Nancy Young" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

nancy (got the last package of hot italian sausage,
thank you)

MMMmmmm.>....Hot Sausage & Peppers. . ! One of my
favorites! It'll soon be county fair season here
and the fireman's Hot Sausage booths is one of
the reasons for going!

Oh, fairs are the best places to get sausage and peppers
sandwiches. Especially Italian fairs.

Quoted message said:

(Since I don't do the rides anymore & see little
attraction in the livestock displays).

I go for the pig races. Makes me laugh.

Quoted message said:

But I digress. . . Hot Italian Sausages, fried, served
with sauteed green peppers (red peppers work, but I like
the bite of the green with hot sausage), and LOTS of
sauteed onions (Vidalia if ya got 'em)

That's what I used!

Quoted message said:

on an Italian sub (hogie) roll.

I got some club rolls.

Quoted message said:

Mmmm. Now I gotta make that this weekend. Maybe tonite!
MMmmm.

For reasons I won't bore you with, I've been eating a
pretty limited diet, and if I see one more damn piece of
chicken I will scream. This is why when I thought ...
Sausage and peppers! I was thrilled to pieces.

nancy

Tonight it was a hot turkey sandwich...Haven't had one for
about 6 years... I used sourdough bread and warmed the
turkey slices in the gravy before assembling the sandwich.
Due to unseen forces (me) I was made to put a top slice of
bread on the sandwich after pouring on some of the gravy. So
I had to double sauce the sandwich.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.