Success, with room for improvement

3

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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