http://www.rootsandgrubs.com/2006/08/15/kebabish/ Dada, bring my beer in the living room Fri, 21 Nov 2008 01:08:53 +0000 http://wordpress.org/?v=2.6.3 http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1396 mamster Thu, 17 Aug 2006 04:47:29 +0000 http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1396 <p>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.</p> 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.

]]> http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1395 Liza Thu, 17 Aug 2006 03:00:51 +0000 http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1395 <p>I guess on the other hand you don't want either your chicken or your pork sausage to be on the rare side.</p> I guess on the other hand you don’t want either your chicken or your pork sausage to be on the rare side.

]]> http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1394 Liza Thu, 17 Aug 2006 03:00:29 +0000 http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1394 <p>I thought 160 degrees was that temperature that the USDA recommends to cause your food to taste like charcoal.</p> I thought 160 degrees was that temperature that the USDA recommends to cause your food to taste like charcoal.

]]> http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1391 Moose Wed, 16 Aug 2006 21:44:59 +0000 http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1391 <p>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</p> 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

]]> http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1387 mamster Wed, 16 Aug 2006 16:21:37 +0000 http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1387 <p>Yeah, but heat rises and broilers don't make grill marks.</p> Yeah, but heat rises and broilers don’t make grill marks.

]]> http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1386 Andrew Feldstein Wed, 16 Aug 2006 15:55:57 +0000 http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1386 <p>Aren't grills and broilers essentially upside down versions of each other?</p> Aren’t grills and broilers essentially upside down versions of each other?

]]> http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1382 mamster Wed, 16 Aug 2006 04:23:40 +0000 http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1382 <p>Thermapen. 160 degrees.</p> Thermapen. 160 degrees.

]]> http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1380 Liza Wed, 16 Aug 2006 01:30:16 +0000 http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1380 <p>How do you know how long to cook them?</p> How do you know how long to cook them?

]]> http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1372 mamster Tue, 15 Aug 2006 19:14:43 +0000 http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1372 <p>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.</p> 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.

]]> http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1371 Liza Tue, 15 Aug 2006 18:02:56 +0000 http://www.rootsandgrubs.com/2006/08/15/kebabish/#comment-1371 <p>(Actually what are really good are their fresh sausages.)</p> (Actually what are really good are their fresh sausages.)

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