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Post by aubrey on May 22, 2011 15:59:49 GMT
Our lass reckons that dog bread (bread for hot dogs) is seasonable, and hard to find unless it is a time of year when outdoor eating might be possible.
This seems hard. I had a couple of hot dogs yesterday (Tivall vegetarian Weiner sausages) sitting inside with the curtains shut, watching a Japanese Nunsploitation film. They were good.
Actually, I don't hold with eating outside anyway. The stuff takes a long time to do, and it is usually burnt, or undercooked, or something: and vegetarian food is hard to come by there, so you get a hard corn on the cob and butter trickling all down your arm. Still, there's the drink; and I do have some very fond memories of barbies I've been to.
Where's Lily? She should be here for this. Barbies are a part of her culture, I know (I have read all the Barry McKenzie books), just like throwing up in the pacific.
The people who live downstairs from us have a barbie on their balcony: IE, the grill thing is on the balcony, and they sit inside as there isn't room out there for the grill and even one person. This seems to me to be the worst of both worlds.
That's it. I'm really lethargic today and can't think of any more.
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Post by Alpha Hooligan on May 23, 2011 16:43:08 GMT
Your lass is wandering around in a forest of wrongness and un-rightness...you can get hot dogs and finger rolls all year round. I might start calling finger rolls "dog bread" though...I like this designation. AH
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Post by tarzanontarmazepam on May 23, 2011 17:11:29 GMT
It all hinges on the quality of the sausage in yer common or garden hotdog. I wouldn't buy those bloody tinned hot dog sausages...mostly water and about 2/% chicken fat (they rarely use pork meat in tinned). A while back I made the mistake of buying some frozen sausages. Looked at the ingredients after I got them home and discovered to my horror they contained 16 % spinal connective tissue. German sausage is the best in my experience even though some are suspiciously equine looking...which reminds me...I now know why am no longer a horse.
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Post by Weyland on May 23, 2011 19:47:18 GMT
It all hinges on the quality of the sausage in yer common or garden hotdog. I wouldn't buy those bloody tinned hot dog sausages...mostly water and about 2/% chicken fat (they rarely use pork meat in tinned). A while back I made the mistake of buying some frozen sausages. Looked at the ingredients after I got them home and discovered to my horror they contained 16 % spinal connective tissue. German sausage is the best in my experience even though some are suspiciously equine looking...which reminds me...I now know why am no longer a horse. "I wouldn't buy those bloody tinned hot dog sausages...mostly water" Forget Tesco, Morrisons, Sainsbury, ASDA, et al. Go to Lidl and/or Aldi. They have much better products in the thingy-in-a-bun department. And a lorra other departments as well. Trust me.
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Post by everso on May 23, 2011 22:32:14 GMT
I second that. Lidl's for bangers.
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Post by everso on May 23, 2011 22:38:35 GMT
Our lass reckons that dog bread (bread for hot dogs) is seasonable, and hard to find unless it is a time of year when outdoor eating might be possible. This seems hard. I had a couple of hot dogs yesterday (Tivall vegetarian Weiner sausages) sitting inside with the curtains shut, watching a Japanese Nunsploitation film. They were good. Actually, I don't hold with eating outside anyway. The stuff takes a long time to do, and it is usually burnt, or undercooked, or something: and vegetarian food is hard to come by there, so you get a hard corn on the cob and butter trickling all down your arm. Still, there's the drink; and I do have some very fond memories of barbies I've been to. Where's Lily? She should be here for this. Barbies are a part of her culture, I know (I have read all the Barry McKenzie books), just like throwing up in the pacific. The people who live downstairs from us have a barbie on their balcony: IE, the grill thing is on the balcony, and they sit inside as there isn't room out there for the grill and even one person. This seems to me to be the worst of both worlds. That's it. I'm really lethargic today and can't think of any more. Actually, Aubs, barbeques don't do much for me either. I'm not an outside eater - not even in countries like Italy, where it almost seems the law. I always have this feeling that as I put a forkful of food in my mouth, a fly will land on it and I'll end up eating that as well. Also, the food gets cold quickly, plus all the smokers sit outside. With a barbeque there's always this big build-up: the lighting of the coals, the interminable waiting for them to turn the right colour, the dropping of the odd sausage or two (at least, in Mr. E's case that's what happens). Then you eat an extremely dry burger, a cremated sausage and a dodgy bit of chicken. The booze is the only good point.
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Post by housesparrow on May 24, 2011 8:26:17 GMT
German sausage is the best in my experience even though some are suspiciously equine looking...which reminds me...I now know why am no longer a horse. Alligator meat is highly favoured in Lily land, I'm told. I'm definitely not a barbecue person and never have been. One of my worst memories is staying with a couple of Jack's friends. They decided to take his dinghy out, and as I'm a landlubber opted to stay on the shore. My plan was to move away from the beach, find a shady tree and settle there with a book. Instead I was ordered to "look after the barbecue" which was erected in the hot sun and set alight with paraffin which sent wafts in my direction every time the wind changed. By the time everyone else returned I was hot and cross and vowing never to get involved in a barbecue ever again. As for bread for hot dogs - I always thought that had to be stale white rolls.
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Post by jean on May 24, 2011 10:07:44 GMT
Men seem to believe themselves to be genetically programmed to do barbecues. Which is a good reason for letting them get on with it.
Lidl do excellent Black Forest ham. And decent German wine too, which is so hard to get here that people don't believe it exists.
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Post by aubrey on May 24, 2011 10:15:10 GMT
I think the bread for hot dogs is slightly different from that used in finger or other rolls. They are bigger anyway. "Looking after the barbecue" - what a ghastly job. Usually there are people who want to look after it. And all that faffing about beforehand. But i did really enjoy one we had at a place in Robin Hood's Bay, though I don't remember the food at all. Just sitting about for hours afterwards, with the grill still burning a bit, looking at the sky and talking drunken bollocks with my mother and her sister and various connected people (husbands, brother etc). My favourite Weiner sausages (£2.85 for 10): Now, you all have to use the expression Dog Bread, every time you get the opportunity. I want it to be in Chambers's next time. (I've just checked the spelling of Chambers's on a 1960 encyclopaedia: it may be archaic, but it is right. Or was right.)
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Post by aubrey on May 24, 2011 10:19:22 GMT
The only meat I would like to eat are those canned ham things and sausages in jars.
There is a wonderful bit on a Frank Zappa live record where he starts reeling off the names of different sausages - "Bockwurst, Knockwurst," etc. It's not much written down, but it is very funny. Really.
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Post by jean on May 24, 2011 10:26:53 GMT
I read this thread title first as 'Dog breath', and avoided it.
Even now I cannot get that noxious smell out of my nostrils.
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Post by Weyland on May 24, 2011 10:33:11 GMT
As for bread for hot dogs - I always thought that had to be stale white rolls. Some German snack places serve Bratwurst in a cylindrical bun with the sausage in the hole and sticking out at both ends. The bread is slightly crusty, unlike the usual cotton-wool American style. With mustard and Sauerkraut — the food of the Gods. I'm not a big fan of BBQing. Too much work, guesswork, heat, smoke, and ungrateful consumers. My daughter's having a BBQ party in her garden for her birthday in Arnhem next month, but luckily I won't have to do anything but eat and drink. Her best friend's dad is bringing his gas kit with him, and he's said to be an expert. (Gas seems like cheating, but what the hell.) I'll buy the beer, sausage, and the rest in Germany. Yummy.
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Post by everso on May 24, 2011 10:34:49 GMT
Men seem to believe themselves to be genetically programmed to do barbecues. Which is a good reason for letting them get on with it. Lidl do excellent Black Forest ham. And decent German wine too, which is so hard to get here that people don't believe it exists. Jean, my German sister-in-law once told me that they export the poorer quality wine and keep the nicer stuff for themselves.
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Post by Weyland on May 24, 2011 10:39:34 GMT
Men seem to believe themselves to be genetically programmed to do barbecues. Which is a good reason for letting them get on with it. Not me. German wine seems to be on a roll at the moment. I've seen it in a couple of supermarkets lately. (But I don't drink wine.)
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Post by everso on May 24, 2011 10:47:37 GMT
I had some German red wine once when we were on holiday in Germany. It was absolutely foul.
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Post by Weyland on May 24, 2011 10:47:47 GMT
Jean, my German sister-in-law once told me that they export the poorer quality wine and keep the nicer stuff for themselves. Long ago I used to drink wine, and I remember having some very good red in a Weinstube in Hessen. Amazing that I do remember it really. I asked Google for hessen wein, and it said "Did you mean essen wien?" Which reminds me, Aub — it's wiener, not weiner (unless you're a Yank). As in Wien, meaning Vienna. No need to dank me.
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Post by jean on May 24, 2011 11:36:57 GMT
Jean, my German sister-in-law once told me that they export the poorer quality wine and keep the nicer stuff for themselves. I know! I've drunk wonderful wine in Germany. Another oddity about wine that gets exported. In Italy, Lambrusco is a fine, rich, red sparkling wine from Emilia Romagna, and yet it pops up here as a boring etiolated partially fermented grape must.
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Post by Patrick on May 24, 2011 12:02:06 GMT
It p****d me off twenty odd years ago and does today. They say that compared to France we actually have a far wider choice of wines available over here. Trouble is, on their sweet/dry scale of 1 -5 where 1 is the driest, nearly all supermarket wines are 1's or 2's. Depressingly. I occasionally go through the racks looking for any 3's or 4's and are usually disappointed. The irony being that the grading is cock-eyed. A "4" can simply be a refreshing fruity wine and not sugary at all! Yet a 5 will be reserved for the honey sweet like of the Monbazzillac for instance. Cyprus has some lovely wines. Their Keo brewery churns out these 1 litre tetrapaks (like the type we have Orange Juice in) our there, and it's all good stuff for (back in 2001) just under a £1 a litre. Nearly all their wines are soft and fruity and, yes, a little sweet, but refreshingly so, not sickeningly. For reds for instance you can buy Dry, Medium Dry, Medium, Medium Sweet and Sweet! What choice! Even if it comes out of the same big barrel and they just add different amounts of sugar to it it's still bloody good stuff. It's right though - they do keep the best for themselves sometimes wherever you go.
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Post by aubrey on May 24, 2011 15:25:19 GMT
I read this thread title first as 'Dog breath', and avoided it. Even now I cannot get that noxious smell out of my nostrils. Starting at 3.40: The Dog Breath Variations followed by Uncle Meat.
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Post by aubrey on May 24, 2011 15:28:46 GMT
Jean, my German sister-in-law once told me that they export the poorer quality wine and keep the nicer stuff for themselves. Long ago I used to drink wine, and I remember having some very good red in a Weinstube in Hessen. Amazing that I do remember it really. I asked Google for hessen wein, and it said "Did you mean essen wien?" Which reminds me, Aub — it's wiener, not weiner (unless you're a Yank). As in Wien, meaning Vienna. No need to dank me. I meant to spell it wiener - I said it in my head like that. But: Martin (referring to the graffiti artist): "Sloppy speller, too." "Skinner: "Yes." Martin: "Although WEINER is an acceptable regional variation." Skinner: "Good point."
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