Weird ? - what would make a package of sausage blow up?

[shelleyd2008]

There are bacteria known as psychrophiles that thrive in freezing temps. Here's an article on E-How that gives info about them:
http://www.ehow.com/info_8513540_bacteria-grow-refrigerator.html

 

[deerman]

ok lets replace the sweet tea ..........with GIN or some of that Kentucky Moonshine......

 

[Imp]

I think I will need some moonshine with that meal.

I've never had it. What does it taste like?

Imp- Can you even taste it?

Think I'm gonna wear my prohibition era clothes to this party.

 

[deerman]

Quote:
like drinking FIRE.....Rather have a top shelf gin ....gin about 100 proof.....MS like 190+ proof

 

[Ridgerunner]

Quote:
Don't put the Yankees down too bad. At least they were able to figure out how to eat dessert as part of the main meal. But then they never figured out you can't add sugar to cold tea. I guess it's a wash?



Quote:
Depends on the shine and who makes it. Dad was proud of his. Bad shine can make you blind. Dad's just made you think you were going blind.

 

[CityGirlintheCountry]

Quote:
I like Okra, really, it's good.

I can't get past the slime.

It scares me. I'll eat MFB's celery. I do like celery.

You clearly aren't eating the right kind of okra. Okra was meant to be sliced, breaded and fried up. There is just no excuse for eating it any other way. You fry it up into little golden nuggets of yummy.

 

[Ridgerunner]

Quote:
I can't get past the slime.

It scares me. I'll eat MFB's celery. I do like celery.

You clearly aren't eating the right kind of okra. Okra was meant to be sliced, breaded and fried up. There is just no excuse for eating it any other way. You fry it up into little golden nuggets of yummy.

The secret to the slime is moisture. If it is dry, it does not slime very much. You don't have to bread it, just keep moisture away. After you rinse it and before you cut into it, dry it. Keep your hands and implements dry. Start as you should with most good dishes, and put some oil in a pan with onion and garlic. Cook these a little bit but not too much. They'll cook more while the okra is cooking. I like to add sage and maybe a dash of paprika. Put the okra in the pan and cook at a fairly low heat. Cook it covered but stir it so it does not burn. If you feel the need to add tomatoes (and I do), I peel them, quarter them, and remove all seeds and all liquids I can, then put them in and cook. It takes a bit of practice to get the timing down so the tomatoes are the way you like them and all, but this is a nice dish. The tomatoes will release a little moisture, but if you stir fry a bit, that moisture/slime will go away.

Editted to add: I like it breaded too. The only vegetable my brother would eat that I cooked while we were growing up was breaded okra.

 

[off-grid hen]

Quote:
I can't get past the slime.

It scares me. I'll eat MFB's celery. I do like celery.

You clearly aren't eating the right kind of okra. Okra was meant to be sliced, breaded and fried up. There is just no excuse for eating it any other way. You fry it up into little golden nuggets of yummy.

Isn't EVERYTHING meant to be sliced, breaded, and fried? Maybe I went to too many county fairs this year.

 

[EweSheep]

Ive had okra in my chicken gumbo a few times and they were pretty good. Haven't had it slimed on me yet!

 

[Imp]

You people are too funny. I'm still not convinced that Okra and Banana slugs aren't the same thing.

I might give it another try if it was prepared properly.

I'll be the first to say that a lot of foods in Seattle are let's say less than great. We have great Asian, fusion and NW, but some of the rest.
I had the pleasure of meeting several Katrina refugees, and it took all of their southern hospitality & graciousness to get past the food here. I remember the look of horror on one elderly womans face as she started saying "The food here is......(she just trailed off)