http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x52535Oh my.
hippywife (1000+ posts) Sun Jan-04-09 12:48 PM
Original message
Stinky, a little advice needed.
I bought some ground pork through the coop and I'm going to season it myself to make Italian sausage (uncased obviously) for my sauce today. I have an idea what I'll be using but I wanted to get your input, too.
This is kind of like one's dearly beloved grandmother asking a booking agent for topless dancers, for tips on gardening.
But whatever.
elleng (1000+ posts) Sun Jan-04-09 03:03 PM
Response to Original message
1. fennel!
hippywife (1000+ posts) Sun Jan-04-09 03:05 PM
Response to Reply #1
2. Oh, definitely a must and lots of it!
Since Stinky vacated the board for a while and I needed to get it done, I've already made it up and have it simmering in the sauce. I used lots of fennel, garlic, a pinch of crushed red pepper, salt and pepper, a little basil and a little parsley.
And finally, we hear from the guy who thinks of cooks and chefs in retaurants as monkeys on exhibit in a zoo:
Husb2Sparkly (1000+ posts) Sun Jan-04-09 03:52 PM
Response to Reply #2
3. I would use ......
....... lots of fennel, garlic, a pinch of crushed red pepper, salt and pepper, a little basil and a little parsley.
I often crush the fennel before adding it. I sometimes add some wine to it. I also make a variation using celery seed instead of the fennel.
hippywife (1000+ posts) Sun Jan-04-09 03:58 PM
Response to Reply #3
4. I thought about the wine but the problem is that we can't drink so don't usually have it. However, a friend of the other half sent home a bottle of homemade red. I'm saving it for an Italian Pot Roast. I know once it's opened unless I have multiple things to use it in almost back to back, some of it's gonna go to waste. Maybe I can save it and let it ferment the rest of the way to vinegar?
And you so very funny, you are.
That, the sparkling husband primitive is.
