Success, with room for improvement


February 10, 2009 by 8junebugs

The MacGirdles do heat up well in the microwave, but heating them in the clingwrap keeps in too much moisture. This morning, I used a paper towel instead and it was a little better.

The sausage I picked up is not the best and will be replaced in the next round by (most likely) turkey. The first time I tried to make these, it was on a total whim and the only “sausage” I had was in the form of frozen meat-free patties…which, let’s be honest, are questionable enough without the pressure of replacing McDonalds grease bombs.

They did not work out. They were mush. Over-seasoned mush. And the pancakes were just…pancakes. I nearly quit my crusade right there, but instead, I vowed that I would try again with proper sausage. Fatty sausage. Sausage that leaves behind drippings that my Grand would have tucked away in a coffee can for later use.

(No coffee can necessary — I used ’em on mushrooms for lunch.)

Now that I’ve gotten that out of my system, I can move the next phases of this culinary experiment under the heading of Making Healthy Versions of Crap Food That Is Abominably Tasty.

You know. Once I have light in the kitchen again. Jorge and I caught up yesterday — the vendor sent him the light fixture, but hasn’t sent the bulbs yet. Jorge, it’s clear, has a low opinion of the vendor’s intelligence, and I am inclined to agree with him.


3 thoughts on “Success, with room for improvement

  1. jon says:

    it’s a little bit of a commitment, but making your own pork sausage isn’t that tricky: pork, pork fat, salt, sage, black pepper.

    You do need a grinder, though.

  2. 8junebugs says:

    I was going to ask you about that. Doesn’t KitchenAid have a grinder attachment for the mixer?

    Alternatively, I could just go see the butcher down the street…

  3. jon says:

    Yeah–kitchenaid has an attachment. We own one and I’ve used it several tmes (although not recently, more’s the pity).

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