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Old 02-28-2011, 07:33 PM   #31
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Originally Posted by fourstubbs View Post
Hey kittycitygirl...you won't be disappointed ..... We had this last night for the first time and it is extremely good. We had ours with celery and carrots for dh... and we are going to eat the rest tonight...
Got the celery too Can't wait!
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Old 03-02-2011, 02:00 PM   #32
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No one has mentioned scooping this up with pork rinds. I bet that would be great. I can't believe I'm saying this since I used to be the world's biggest pork rind hater, LOL.
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Old 03-02-2011, 02:18 PM   #33
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I'm making this again tonight.. I want to make Kevin's pita bread with it and make them into chips. yum!
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Old 06-21-2013, 09:05 PM   #34
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bump for dinner tomorrow
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Old 06-22-2013, 12:27 AM   #35
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yummy ! Can't wait to try it !
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Old 06-22-2013, 02:36 AM   #36
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Can I ask a really stupid question....

When you say "sausage", do you mean like salami? Or do you mean a Frankfurt? Or do you mean the innards of what I call a sausage (like a hot dog but with real meat iykwim... Like a bratwurst ...
Lol)

Sorry, but I'm getting a bit lost in the translation.... I'm in Australia

Thanks!!!

Last edited by Hot Potato; 06-22-2013 at 02:38 AM..
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Old 06-22-2013, 03:01 AM   #37
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hmm. Like pork breakfast sausage or Italian Sausage (you may call it something different in Australia), bulk, as in - if it comes in a link, take it out of the casing and fry it up then add in the other ingredients. Or even like some people have had it, with ground beef/hamburger and I'm guessing that other people have had it with ground chicken or turkey. If you can't find even a store brand of the ingredients, definitely get some salsa and that will work as well, and like Linda said, it's not as watery as the Rotel brand (less juice).

I've never actually made it in a slow cooker, just in a pan on the stove. It's really good in a lettuce wrap too.

I hope that helps and is not too complicated an explanation.
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Last edited by watcher513; 06-22-2013 at 03:03 AM..
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Old 06-22-2013, 03:09 AM   #38
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Thanks again Terry!! You are quickly becoming my personal foodie translator!

We get something called sausage meat here but it is very, very sticky. I think the innards of a sausage (ie a link) would be a better option. Or the minced (ground) beef.

We don't have rotel but I can easily make my own
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Old 06-22-2013, 03:42 AM   #39
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lol, I think the reason I answer before others is because it's in the middle of the night here. It's 2:35 AM right now in California and I have kind of weird hours. Anyway, yes, sausage can be sticky because of the fat content, some kinds/brands more than others. It seems like now days, some of it isn't as fatty as years ago for certain brands unless you make your own.

Also, this really does make a Lot. I usually made a half recipe and it's plenty but then again, there are only a couple of us eating it.

I tried to answer right after your last post but these boards are down for about 15 minutes every night from 2:15 -2:30 AM my time for maintenance or upgrades, whatever, West Coast, U.S. timeframe.

I keep forgetting the our ground beef/chicken, etc, is your minced beef/chicken. To me, minced is done with a chef's knife and ground is put through a grinder or food processor. It's all a translation thing, lol.

Last edited by watcher513; 06-22-2013 at 03:46 AM..
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Old 06-22-2013, 05:31 AM   #40
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Lol. When I was a kid I could never work out what broiled was. It sounded so unappetizing - like boiled meat :/

Now I know you mean grill so it's all good
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Old 06-23-2013, 03:10 AM   #41
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Hmm, broiling here is usually done in the oven and the broiler is Above the meat (top of the oven or depending on the stove/oven type, sometimes in a drawer under the oven, but the broiler/broiler flame is always above the meat), not below. It's kind of the same thing though because the flame is just above the meat instead of below it. Now grilling is on a grill, like a barbeque grill or as you say...on the barbie!

I thought of another one. We say canned food (veggies or whatever, tuna, etc.) and I believe you (and the U.K) say tinned (in a tin. or tin can...we shortened it to a can). Well, someone did way back when, way before my time I'm sure.

Last edited by watcher513; 06-23-2013 at 03:15 AM..
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Old 06-23-2013, 09:44 PM   #42
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Lol. We say both tinned and canned.

Your explanation of broiling is definitely what we call grilling (flame above meat, etc)

We never call BBQing grilling It's always BBQed.
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Old 06-24-2013, 04:18 AM   #43
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Yeah, so do I on the BBQ thing. Ya know, getting this lingo/language stuff straight can be tricky! LOL

Here's a funny one. I always thought Neese's Sausage Dip was the person who originally made it/put it on the board years ago since I got the recipe from someone else. Nope, it's a brand, from the other side of the country from me.

Last edited by watcher513; 06-24-2013 at 04:21 AM..
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Old 09-18-2013, 03:58 PM   #44
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Hey Homeboys,
Grew up in Yadkinville (north of Winston Salem) and I ate a lot of Neese's sausage as a child. Of course, it was in sausage gravy and on top of biscuits. Is that why I weigh 190 pounds?

Janice
Janice, I grew up and still am located in Elizabeth City. Remembering the 10 year anniversary of Hurricane Isabel.
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