taterhill Posted February 28, 2006 Author Posted February 28, 2006 boy this thread is a real sausage party
Pete Posted February 28, 2006 Posted February 28, 2006 boy this thread is a real sausage party 613340[/snapback] dont be a brat!
Taro T Posted February 28, 2006 Posted February 28, 2006 dont be a brat! 613344[/snapback] Sheesh, that has to be the wurst post yet!
Ghost of BiB Posted February 28, 2006 Posted February 28, 2006 Sheesh, that has to be the wurst post yet! 613347[/snapback] Andoullie have to continue this nonsense?
The Senator Posted February 28, 2006 Posted February 28, 2006 Sheesh, that has to be the wurst post yet! 613347[/snapback] Don't knack it.
Pete Posted February 28, 2006 Posted February 28, 2006 Andoullie have to continue this nonsense? 613351[/snapback] best pun in this thread yet!
Spikes16 Posted February 28, 2006 Posted February 28, 2006 Can anyone else attest to the quality of these sausages. I love good sausages and as all of us WNYers know that area has some of the best. Let me know before I order. 613223[/snapback] I have had this sausage many times. Order it now. The hot Italian is the best. And who knows links better than Tater....
Taro T Posted February 28, 2006 Posted February 28, 2006 best pun in this thread yet! 613354[/snapback] Clearly nothing will top that for best in thread. How's this for new wurst? Whenever the fish played against Kelly's Bills, all good fans would boudin!
GoodBye Posted February 28, 2006 Posted February 28, 2006 I'm just waiting for Lana to post in this thread... 613329[/snapback]
Chef Jim Posted February 28, 2006 Posted February 28, 2006 Five-cheese and proscuitto. Made it last weekend. The cats loved it. 613328[/snapback] I will tell you that does sound good. What cheeses do you use and do you lay out the proscuitto out in thin layers? And yes, I'm trying to make you over confident before I kick your ass.
EC-Bills Posted February 28, 2006 Posted February 28, 2006 Five-cheese and proscuitto. Made it last weekend. The cats loved it. 613328[/snapback] Sounds great. When's the cookoff?
EC-Bills Posted February 28, 2006 Posted February 28, 2006 I will tell you that does sound good. What cheeses do you use and do you lay out the proscuitto out in thin layers? And yes, I'm trying to make you over confident before I kick your ass. 613370[/snapback] Let the trash talking begin...
Ghost of BiB Posted February 28, 2006 Posted February 28, 2006 I sense Fezmid lurking somewhere. Perhaps I should throw my hat into the ring as well, with my somewhat eclectic home made spinach-basil pasta based venison sausage and duck lasagna.
EC-Bills Posted February 28, 2006 Posted February 28, 2006 I sense Fezmid lurking somewhere. Perhaps I should throw my hat into the ring as well, with my somewhat eclectic home made spinach-basil pasta based venison sausage and duck lasagna. 613382[/snapback] Oooh. That sounds good too...
bbh10128 Posted February 28, 2006 Posted February 28, 2006 LakeSide MarketI had no idea they shipped their sausage....DO yourself a favor..order some of this..you can thank me later..best sausage ever made.... FYI..i do know that this post may produce some jokes... 613208[/snapback] tie between john holmes and ron jeremy
Ghost of BiB Posted February 28, 2006 Posted February 28, 2006 Oooh. That sounds good too... 613387[/snapback] I thought you didn't respect me anymore? It's a little "strong?" in a way, a lot of "lasagna lovers" probably wouldn't like it. I thought about my lemon pepper (with a subtle hint of anise) pasta seafood lasagna, I use shrimp, crab, lobster, scallops and balance some with smoked sausage, with a white sauce. I think you can overpower with cheese, but it's just me. For the seafood version, I use a homemade reduced shrimp stock and work into it. I'm also a fully certified nuclear weapons targeting analyst, among other things, so eat it and like it. If you're going to vote.
The Dean Posted February 28, 2006 Posted February 28, 2006 LakeSide MarketI had no idea they shipped their sausage....DO yourself a favor..order some of this..you can thank me later..best sausage ever made.... FYI..i do know that this post may produce some jokes... 613208[/snapback] i've never had it, so I'll reserve judgement. Maybe in March when I return to WNY. However, to me the best sausage ever (other than what The Senator and I make) is Scipione's in Niagara Falls. They are closed, but you can still order the sausage in 10lb increments with a week or two notice. The HOT is the only way to go, IMO. As the Sen mentioned, Scime's also makes one hell of a good hot Italian sausage.
Chef Jim Posted February 28, 2006 Posted February 28, 2006 i've never had it, so I'll reserve judgement. Maybe in March when I return to WNY. However, to me the best sausage ever (other than what The Senator and I make) is Scipione's in Niagara Falls. They are closed, but you can still order the sausage in 10lb increments with a week or two notice. The HOT is the only way to go, IMO. As the Sen mentioned, Scime's also makes one hell of a good hot Italian sausage. 613437[/snapback] So if they're closed, where are they making the sausage? Their garage??
EC-Bills Posted February 28, 2006 Posted February 28, 2006 I thought you didn't respect me anymore? Perish the thought. Who gave you that crazy idea?!? It's a little "strong?" in a way, a lot of "lasagna lovers" probably wouldn't like it. I thought about my lemon pepper (with a subtle hint of anise) pasta seafood lasagna, I use shrimp, crab, lobster, scallops and balance some with smoked sausage, with a white sauce. I think you can overpower with cheese, but it's just me. For the seafood version, I use a homemade reduced shrimp stock and work into it. Unfortunately, I am not a seafood person. Go figure since I split time growing up in Florida and Hawaii. I'm also a fully certified nuclear weapons targeting analyst, among other things, so eat it and like it. If you're going to vote. 613425[/snapback] I have lead a full life...
taterhill Posted February 28, 2006 Author Posted February 28, 2006 So if they're closed, where are they making the sausage? Their garage?? 613438[/snapback] in the kitchen like Kramer and Newman
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