tag:blogger.com,1999:blog-11950278.post2648670385473316534..comments2023-08-24T13:55:16.890+02:00Comments on vegetarian duck: an amsterdam/groningen food blog.: tat for tit.MEMhttp://www.blogger.com/profile/09951938457500869000noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-11950278.post-37675117896808820052008-01-26T13:38:00.000+01:002008-01-26T13:38:00.000+01:00The smoked sausage and all the pork that went in i...The smoked sausage and all the pork that went in it (ribs and a pice of shoulder) came from butcher Hermanm de Wit, in de Wakkerstraat 13. It`s the best smoked sausage I tasted since my dad retired as a butcher!Klary Koopmanshttps://www.blogger.com/profile/01363416564575801503noreply@blogger.comtag:blogger.com,1999:blog-11950278.post-91663906443372332402008-01-26T06:11:00.000+01:002008-01-26T06:11:00.000+01:00hey, varmint! you guys did work hard on it, that's...hey, varmint! you guys <I>did</I> work hard on it, that's a lot of reading out there. bummer that the photos from the pig pickin' itself don't seem to be visible anymore...or is it just me?<BR/><BR/>and congratulations on finding The Pit! jealous here, still Googling around for a recipe that will taste like my memories...MEMhttps://www.blogger.com/profile/09951938457500869000noreply@blogger.comtag:blogger.com,1999:blog-11950278.post-90001823874641977922008-01-26T05:59:00.000+01:002008-01-26T05:59:00.000+01:00heck, mama...I thought that consistency thing was...heck, mama...I thought that consistency thing was on purpose. Still, the biggest improvement over my past snert-ings has to be the abundance of non-sausage pork in there. and putting it in late in the cooking process so the smokiness isn't overwhelming. <BR/><BR/>your rookworst seemed above average as well...mara wants to know where you got "everything that went in there". (;->)MEMhttps://www.blogger.com/profile/09951938457500869000noreply@blogger.comtag:blogger.com,1999:blog-11950278.post-84720814641269302482008-01-26T00:33:00.000+01:002008-01-26T00:33:00.000+01:00Glad to see a Brunswick Stew aficionado! We worke...Glad to see a Brunswick Stew aficionado! We worked hard on that recipe on eGullet (OK, Dave worked hard on it, and I enjoyed the fruits of his labor). I finally found a restaurant that serves a great Brunswick Stew. It's taken me 44 years, but it was worth the wait. It's The Pit, in Raleigh. Amazing stuff.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11950278.post-11703196334470668372008-01-25T22:59:00.000+01:002008-01-25T22:59:00.000+01:00we had some from the freezer last night too, and I...we had some from the freezer last night too, and I have to say it was thinner than the ´fresh´ version. This stuff freezes well flavorwise, but I think the consistency suffers a bit - it becomes a little less creamy and homogenous.Klary Koopmanshttps://www.blogger.com/profile/01363416564575801503noreply@blogger.com