The Importance of Making Sausage.
In honor of the addition of sausage to the Culture Pimp, not to mention buffalo burgers and mail order sushi, it's time to address cooking in the world of Pinguis Illegitimus. Cooking is 
essential. The ability to create fine cuisine from basics is not only beneficial for obvious physiological satisfaction, but also for it's effect in the ongoing courtship ritual that is life. The true bastard should, at the very least, be capable of lighting up the grill and judging the rarity of a two inch slab of meat, scrounging breakfast in bed for two, and creatively satisfying the late-night munchies with the ingredients immediately available. If fortune is smiling, he should be capable of all three in the same weekend.
Perhaps the finest online resource I have found so far is Cooks.com. I originally went looking for the proper temperature to bake Swedish meatballs, but stayed for the instructions for boiling an egg. Any recipe with a decent sense of humor is worth attempting. Sadly, I have yet to locate a convenient traffic light.
Also, Mrs. Beale may not have much of a sense of humor, but her tomato soup is a classic. Add grilled cheese. The trick is to cover the pan while toasting the first side, but not after the flip. But, of course, you already know that.
Also not to be missed is The Art and Practice of Sausage Making. It's good to know how to 
make your own sausage. When the world finally comes to and end, and we're all living in shacks, it's good to be a man that knows how to make something appetizing from the trimmings.
Finally, after three pounds of bratwurst and a pound of hot Italian sausage. One of the easiest ways to strengthen your hand is to level the playing field. The Super Pro, by Char-Griller, with '9 more features than any other grill', is a field of soft loam and wild flowers, bull-dosed flat with cupholders every twenty feet. Seriously, this is the greatest grill that ever lived. This is the elusive 'Grill-master 5000'. I cannot say enough about this grill.
Well, got to go. There's a cake in the oven.
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1 Comments:
There is, in the pages of Rex Stout's "Nero Wolfe" books, the incomprable "saucisse minuit" of which it is said "Lucullus never tasted sausage like that. Nor Brillat-Savain. . .or Escoffier." It first appears in "Too Many Cooks" where the redoubtable Wolfe actually obtains the recipe from its creator Jerome Berin, not without a lot of angst however. I too acquired the recipe, in the 70's perhaps, from a book reputed to be the recipes from Nero Wolfe's own chef Fritz Brenner. I bought it, the premise that is. The book I borrowed from the library and dutifully copied the recipe and placed it in my collection, from whence it has dissappeared. Or perhaps,in one of my cleaning frenzies, I said "phui" and just threw the thing out. I may rummage around in the library, if we could find it we could fire up that ol'5000 and see what all the hype was about.
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