BEST WAY TO COOK SAUSAGES : BEST WAY TO

BEST WAY TO COOK SAUSAGES : CLERK OF CIRCUIT COURT OF COOK COUNTY

Best Way To Cook Sausages


best way to cook sausages
    best way
  • Best Way is an Ukrainian company which designes video games from RTS genre. The company was founded in 1991. Its first title was ''''. The Best Way's games use a Gem game engine.
  • Shipping has multiple meanings. It can be a physical process of transporting goods and cargo, by land, air, and sea. It also can describe the movement of objects by ship.
  • A method of shipment to be selected by Accu-Glass Products, Inc. which would be appropriate for the type of product to be shipped.
    sausages
  • (sausage) highly seasoned minced meat stuffed in casings
  • (sausage) blimp: a small nonrigid airship used for observation or as a barrage balloon
  • A short cylindrical tube of minced pork, beef, or other meat encased in a skin, typically sold raw to be grilled, boiled, or fried before eating
  • A sausage is a food made from ground meat, and, usually, salt, herbs, and spices.
  • A cylindrical tube of minced pork, beef, or other meat seasoned and cooked or preserved, sold mainly to be eaten cold in slices
  • Used in references to the characteristic cylindrical shape of sausages
    cook
  • Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
  • English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
  • Heat food and cause it to thicken and reduce in volume
  • someone who cooks food
  • prepare a hot meal; "My husband doesn't cook"
  • (of food) Be heated so that the condition required for eating is reached

Me and Ma'am-Ma
Me and Ma'am-Ma
September 1, 2011 This morning I arrived in the city that was home for the first 25 years of my life, and stumbled in the empty house in which I grew up. I stood in my grandmother’s kitchen. My grandmother, Ma’am-Ma, raised me from the time I was two months old, and was the only mother I knew. Her porcelain sink was spotless, and the stove burners sat idle. I opened drawers and saw her old knives and battered aluminum measuring spoons. Oh, the memories of everyday meals and holiday meals. I closed my eyes, and I swear I heard my grandmother humming and the clank clank clank of spatula against iron skillet. With very little imagination, I could smell hot biscuits coming from the oven, chicken frying and collards simmering. But I will never hear those sounds, or smell those aromas or tastes those flavors again. My grandmother, 85 years old, sat in a wheelchair in a nursing home about 10 miles away. For some time she had been battling physical ailments, including congestive heart failure that left her tired and out of breath, and scoliosis that left her hunched over and her neck forever craning downward. For a little while, she has been battling dementia, too. It started slowly, and most recently has put her into a world of her own where there is no line between fantasy and reality. About a month ago, a perfect storm of physical and mental issues swirled, and left my grandmother in a frail state, clinging to her life. The situation was dire, and I was called home to spend time with her, perhaps for the last time. Since age 16, she presided over her kitchen – first for her husband, Bill, gone from us since 1985, and later for her son, my father, Don, and her daughter, my Aunt Brenda. Later still, for me, whom she adopted as her own in 1965 when my then-young parents were not able to raise me. She cooked meals for them, but for me, she cooked a lifelong passion of equating food with love, and the desire to express my love to others through my food. In that kitchen I saw so many pot roasts cooked, so many cakes baked, so much country sausage fried. I watched her execute the premise of mise en place long before I learned the terminology in culinary school. With training from her mother and mother-in-law, she had mastered many of the mother sauces, although she didn’t know that’s what you called them. She was an Iron Chef before popular culture coined the phrase. We all know people are taken from us in different ways, including, ultimately, death. But I’ve not been prepared for this. She was my mother, my friend, my mentor. And she sat in Room 158 unaware of any of the things she meant to me, or even what year it was. I left the kitchen, realizing that it wasn’t just her dying, but part of me. Something forever gone, relegated to only memory, which, I am learning, becomes faulty and perhaps escapes us before our body does like a wisp of steam from a hot piece of white cornbread, broken open. Don’t get me wrong, I am so glad I have the memories, and I am so glad that what I do in life hopefully honors her spirit. But I’m not ready for this. I am not ready for her life to be over. And I am not ready to see her in the state that she is reported to be in. Absolutely devastated is the only way I can describe how I feel when I saw her. She sat slumped over, eyes vacant, arthritic hands picking at invisible strings on her pants. I kneeled and asked if she knew who I was. A drawn mouth garbled out, “no.” I told her who I was, almost pleading for recognition. It did not come. I sat with her while the world of the nursing home went on around me. A minor emergency in another room. Lunch being served – which she refused. Vitals being taken. Sometimes she spoke, in low gravely, sing-songy words, which were basically nonsensical. A few times she rubbed her head and face and said she hurt. A few times she cried, low, deep sobs of anguish. It was during one of these times that, out of comfort from another human being, she reached her bony hand towards mine. Her skin was thin, almost non-existent, and smooth. The veins easily showed through the transparency, and bruises from her many falls dotted the flesh. My hand took hers, like it had so many times when I was a child. Her arthritis-gnarwled fingers clasped my hand – she didn’t know who I was, but I didn’t care, I knew who she was and a flood of memories – those damn, wonderful memories, flooded back to me. For just a moment, I was a five years-old again, and sitting on a barstool watching her hand whip egg whites and sugar into a fluffy, ethereal meringue to top the best homemade banana pudding ever as she hummed, she always hummed as she cooked. That was the thought, honest to god, the thought, as this beautiful woman sat there looking for comfort from what age has brought to her. I stroked her hand, and brushed the hair from her forehead. I said “I love you,” and I hope she found comfort in that. For just a moment, I did. Please, please, pleas
Original New York System Weiners
Original New York System Weiners
While out in Providence R.I. i decided to stop for a few weiners "all the way" which means with everything. This is the first time i ate at the Original New York System Weiners and they were very good. I washed them down with a glass of coffee milk to make it a complete Rhode Island experience. I will have to try some other weiner places too in time. Original New York System Weiners 424 Smith Street, Providence, RI Info: Probably the most spectacular item on the uniquely Rhode Island menu is the "New York System Weiner." As you cross the state you will see many restaurants advertising New York System, but most are individual businesses and are not related. In an unassuming yellow-sided shop at 424 Smith Street stands the Original New York System restaurant, founded in 1927. Look for the big art deco neon sign that reads "EAT HOT WEINERS" as your beacon to truly great dogs. The New York System Weiner is indeed a delicacy and its preparation is as much ritual as it is the combination of the correct ingredients. The grilled weiner is placed in a steamed bun and several bare dogs are then lined up the bare (and oftentimes hairy) arm of the weiner chef for dressing. They are topped with a ground brown meat sauce, mustard, chopped onions and a hint of celery salt. These greasy dogs are on the small side and slide down easy, so you might want to order three or four "gaggahs all the way" when you visit. In addition to serving some of the best weiners that can be had in the Northeast, the Original NY System restaurant has an entertaining counter staff that will keep you entertained with great jokes and will share stories of the celebrities who have stopped in, including David Byrne of the Talking Heads who worked there when he was a student at nearby Rhode Island School of Design. (It is said the chopping arm motion in his 80s video "Once in a Lifetime" comes from the way NY System Weiners are lined on the chef's arm!) Original New York System is a great place to stop by for a satisfying lunch - go there during the Sox season and catch a few innings on a Saturday afternoon, or stop by late at night after leaving the club - the place hops. You can also get breakfast there as they are open early, before 7am most days - but you'll do best to The hot wiener or New York System wiener, also commonly hot weiner, is a staple of the food culture of Rhode Island. It is typically made from a small, thin frankfurter made of veal and pork, thus giving it a different taste from a traditional hot dog made of beef. Once placed in a steamed bun, the wiener is topped with a meat sauce seasoned with a myriad of spices like cumin, paprika, chili powder and allspice, which is itself covered in finely chopped onions, celery salt and yellow mustard. The term New York System originated in the early 1900s, when hot dogs began appearing in Rhode Island but were still associated primarily with New York. Although now referred to exclusively as wieners, "New York System" is still used to advertise the distinct style of preparation refined by Providence's Greek immigrant community in the 1940s The traditional New York System preparation has the cook balancing as many as dozens of buns along his forearm and applying the toppings with his free hand, a method called "up the arm." Because of their size, patrons will often order three or four wieners at once. Wieners with all of the standard toppings are ordered "all the way." Olneyville New York System, in Providence's Olneyville neighborhood, is often cited as the "definitive" or "quintessential"[ vendor and dates to its opening by Greek immigrant Anthony Stevens in 1946. Stevens' cousin Gust Pappas ran Original New York System in the Smith Hill neighborhood, which claims its own founding as 1927. Still another institution, Coney Island System, claims an earlier date of 1915. There are dozens of establishments across the state that offer wieners, and the question of which is "best" is often contentious among residents.

best way to cook sausages
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