Kebabish
First, I have no idea whether to use the spelling “kebab” or “kabob.” I will switch randomly.
Second, I didn’t eat any kebabs. Be forewarned.
My friend Liza told me a mouthwarming story about how people showed up late to her cookout with a bunch of Whole Foods kebabs. Sadly for them, the propane tank was cashed, so Liza appropriated the kabobs.
This made me especially jealous because I’ve never had those Whole Foods kebabs, and they look really good. Every time I go past the kabob counter, which always features a few employees threading and marinating kebabs, I say to myself, “Hey, those look really good, but I’m not going to pay some guy a 100 percent markup to thread kabobs when I can do it myself.”
How many times have I actually done it myself? Zero.
I don’t have a grill, but next time I go to Whole Foods I am going to buy some kabobs and broil them, and we are going to like it.
Comment by Liza
They were pretty good, although we ended up needing to add a lot of salt, which is the one thing I wouldn’t have expected out of prepared food.
Posted on August 15, 2006 at 10:01 am
Comment by Liza
(Actually what are really good are their fresh sausages.)
Posted on August 15, 2006 at 10:02 am
Comment by mamster
Oh yeah, the Whole Foods sausage case is a thing of beauty. Although I find their pork sausages too lean, in general, so I have to watch out and not overcook. But the chicken sausages are an unqualified hit.
Posted on August 15, 2006 at 11:14 am
Comment by Liza
How do you know how long to cook them?
Posted on August 15, 2006 at 5:30 pm
Comment by mamster
Thermapen. 160 degrees.
Posted on August 15, 2006 at 8:23 pm
Comment by Andrew Feldstein
Aren’t grills and broilers essentially upside down versions of each other?
Posted on August 16, 2006 at 7:55 am
Comment by mamster
Yeah, but heat rises and broilers don’t make grill marks.
Posted on August 16, 2006 at 8:21 am
Comment by Moose
Go 4 it Mamster, those Wholefoods Kabobs are pretty good, they are big too, so you don’t have to get too many of them. Cheers, - Moose
Posted on August 16, 2006 at 1:44 pm
Comment by Liza
I thought 160 degrees was that temperature that the USDA recommends to cause your food to taste like charcoal.
Posted on August 16, 2006 at 7:00 pm
Comment by Liza
I guess on the other hand you don’t want either your chicken or your pork sausage to be on the rare side.
Posted on August 16, 2006 at 7:00 pm
Comment by mamster
Yeah, even though by nature I like to thumb my nose at the USDA, in this case I think they happen to be right. I like a medium-rare burger, but a medium-rare sausage is just gross. At 160 it’s still a little pink in the middle, but totally firm. Without a thermometer it’s really easy to take a sausage into the 200-degree range where it really goes to hell.
Posted on August 16, 2006 at 8:47 pm