Comments on: Your sausage habits exposed http://www.crashtestkitchen.com/your-sausage-habits-exposed/ A cooking show by real people Thu, 09 Sep 2010 00:04:23 +0000 http://wordpress.org/?v=2.6.2 By: Drew the Moonlight Chef http://www.crashtestkitchen.com/your-sausage-habits-exposed/#comment-417 Drew the Moonlight Chef Thu, 23 Mar 2006 15:12:23 +0000 http://www.crashtestkitchen.com/?p=28#comment-417 Watched this episode with two other guys in our data recovery lab. I thought our Apple Services manager was going to lick the screen! We've got an advantage here since we're in Maryland, quite close to Pennsylvania Amish country, and have local weekend Amish markets. Their sausage is all-natural, reasonably priced, and tastes great. I'm going to pick some up this weekend and give your recipe a try. By day, I'm a meek, mild-mannered Data Recovery Technician, but nights and weekends I am "Chef Dad," in our very own "crash test kitchen." [Motto: "Kids at home, not only should you try this, but you should *sit down* and try this!] From our lab to yours, the InfoRescue guys say "Keep up the good work!" Watched this episode with two other guys in our data recovery lab. I thought our Apple Services manager was going to lick the screen!

We’ve got an advantage here since we’re in Maryland, quite close to Pennsylvania Amish country, and have local weekend Amish markets. Their sausage is all-natural, reasonably priced, and tastes great. I’m going to pick some up this weekend and give your recipe a try. By day, I’m a meek, mild-mannered Data Recovery Technician, but nights and weekends I am “Chef Dad,” in our very own “crash test kitchen.” [Motto: "Kids at home, not only should you try this, but you should *sit down* and try this!]

From our lab to yours, the InfoRescue guys say “Keep up the good work!”

]]> By: ludo http://www.crashtestkitchen.com/your-sausage-habits-exposed/#comment-286 ludo Fri, 03 Feb 2006 20:17:21 +0000 http://www.crashtestkitchen.com/?p=28#comment-286 Comment peut on faire un plat pareil ? Quel horreur, c'est un mélange, pauvre mélange, dans lequel on ajoute à la pelle n'importe quel ingrédient. J'attendais à la fin du film que l'on mixe la totalité avec un oeuf dessus et une boule de glace pour faire un milk shake. Please let's get a simple cooking Babelfish translation: How can one make a similar dish? Which horror, it is a mixture, poor mixture, in which one adds to the shovel any ingredient. I waited at the end of film until one mixes totality with an egg above and a ball of ice to make a milk shake. Comment peut on faire un plat pareil ?
Quel horreur, c’est un mélange, pauvre mélange, dans lequel on ajoute à la pelle n’importe quel ingrédient.
J’attendais à la fin du film que l’on mixe la totalité avec un oeuf dessus et une boule de glace pour faire un milk shake.
Please let’s get a simple cooking

Babelfish translation:
How can one make a similar dish? Which horror, it is a mixture, poor mixture, in which one adds to the shovel any ingredient. I waited at the end of film until one mixes totality with an egg above and a ball of ice to make a milk shake.

]]> By: Paul Cote http://www.crashtestkitchen.com/your-sausage-habits-exposed/#comment-241 Paul Cote Sun, 25 Dec 2005 01:15:18 +0000 http://www.crashtestkitchen.com/?p=28#comment-241 I love your show. Thanks for taking the time to do it. As for the oil/no oil thing...No oil. I'll prove it. Take a piece of good Italian linguine and a piece of cheap pasta from the US. Feel them. The American one is smooth and shiny while the Italian one is rough. That is so the sauce will stick to the pasta. Oil can only serve to defeat the efforts of some guy in Italy who spent a lot of money on high quality bronze dies to make the best pasta (out of American durham wheat just no less). Anyways, enough of that. Oil or no oil, it is nice to see a couple of normal people messing around in the kitchen without taking themselves too seriously. I know a lot about cooking, not the least of which is that the best cooking anyone ever had was made with love and shared with friends. That poor incinerated chicken never had it so good. :) I love your show. Thanks for taking the time to do it. As for the oil/no oil thing…No oil. I’ll prove it. Take a piece of good Italian linguine and a piece of cheap pasta from the US. Feel them. The American one is smooth and shiny while the Italian one is rough. That is so the sauce will stick to the pasta. Oil can only serve to defeat the efforts of some guy in Italy who spent a lot of money on high quality bronze dies to make the best pasta (out of American durham wheat just no less). Anyways, enough of that. Oil or no oil, it is nice to see a couple of normal people messing around in the kitchen without taking themselves too seriously. I know a lot about cooking, not the least of which is that the best cooking anyone ever had was made with love and shared with friends. That poor incinerated chicken never had it so good. :)

]]> By: Dennis Smith http://www.crashtestkitchen.com/your-sausage-habits-exposed/#comment-202 Dennis Smith Sun, 13 Nov 2005 14:01:38 +0000 http://www.crashtestkitchen.com/?p=28#comment-202 I have hypertension and need to make my own sausage which I love to make but I have been constrined from making links due to fact that I cant find any no salt casings. Perhaps you can help me or let me know if my search should end as no such thing exist . Dennis I have hypertension and need to make my own sausage which I love to make but I have been constrined from making links due to fact that I cant find any no salt casings. Perhaps you can help me or let me know if my search should end as no such thing exist .

Dennis

]]> By: Foxy http://www.crashtestkitchen.com/your-sausage-habits-exposed/#comment-84 Foxy Mon, 29 Aug 2005 15:19:16 +0000 http://www.crashtestkitchen.com/?p=28#comment-84 I'm an oil in the water proponent, why? Learnt it from an Italian Grandmother who vowed and declared it helped the pasta stop sticking. And when Nonna tells you how to cook italian after doing it for 70+ years, you listen! Cheers all...and Lenny & Wazza, we'll have a coldie at our First Monday coming up while watching the footy! I’m an oil in the water proponent, why? Learnt it from an Italian Grandmother who vowed and declared it helped the pasta stop sticking. And when Nonna tells you how to cook italian after doing it for 70+ years, you listen!

Cheers all…and Lenny & Wazza, we’ll have a coldie at our First Monday coming up while watching the footy!

]]> By: Simon http://www.crashtestkitchen.com/your-sausage-habits-exposed/#comment-82 Simon Mon, 22 Aug 2005 07:07:46 +0000 http://www.crashtestkitchen.com/?p=28#comment-82 A quick note, oil and water don't mix, so adding oil doesn't stop the pasta sticking it just floats on top of the water. I always add salt to the water to help flavour the pasta and add good olive oil once the pasta has been drained unless your adding it directly to a sauce. Keep up the good work Simon A quick note, oil and water don’t mix, so adding oil doesn’t stop the pasta sticking it just floats on top of the water. I always add salt to the water to help flavour the pasta and add good olive oil once the pasta has been drained unless your adding it directly to a sauce.

Keep up the good work
Simon

]]> By: Gali http://www.crashtestkitchen.com/your-sausage-habits-exposed/#comment-78 Gali Thu, 11 Aug 2005 18:47:44 +0000 http://www.crashtestkitchen.com/?p=28#comment-78 Hey everybody! This is my first time on this web site and I like it so much!!! I'm from Israel and I'm 15 years old. I really like to cook and I read about the pasta argument. My advice is to use the potato boil method first and when the water starts to bubble,you should add a pinch of salt to speed up the cooking process. You can allso add a spoon of olive-oil after you sift the pasta,just for the flaver. Have a nice cooking time! Gali ;-) Hey everybody!
This is my first time on this web site and I like it so much!!!
I’m from Israel and I’m 15 years old.
I really like to cook and I read about the pasta argument.
My advice is to use the potato boil method first and when the water starts to bubble,you should add a pinch of salt to speed up the cooking process.
You can allso add a spoon of olive-oil after you sift the pasta,just for the flaver.
Have a nice cooking time!
Gali
;-)

]]> By: Administrator http://www.crashtestkitchen.com/your-sausage-habits-exposed/#comment-76 Administrator Mon, 08 Aug 2005 05:47:41 +0000 http://www.crashtestkitchen.com/?p=28#comment-76 Dear Jim and everyone else, We will most certainly still be posting now that we're "on the road" in Canada. Stay tuned for our "Crash Test Kitchen On Safari" series! You never know, we might even try the potato-boil-first pasta method. Waz. Dear Jim and everyone else,

We will most certainly still be posting now that we’re “on the road” in Canada. Stay tuned for our “Crash Test Kitchen On Safari” series!

You never know, we might even try the potato-boil-first pasta method.

Waz.

]]> By: Jim http://www.crashtestkitchen.com/your-sausage-habits-exposed/#comment-75 Jim Sat, 06 Aug 2005 04:40:00 +0000 http://www.crashtestkitchen.com/?p=28#comment-75 Hey guys this oil debate has really brought a few of you undone. I go with the side of the no salt no oil but would be interested to learn if the potato boil first method works. What will happen on the road? Will we still get video via laptop etc.? Well I enjoy viewing and will await the next post. Jim Hey guys this oil debate has really brought a few of you undone. I go with the side of the no salt no oil but would be interested to learn if the potato boil first method works. What will happen on the road? Will we still get video via laptop etc.? Well I enjoy viewing and will await the next post. Jim

]]> By: Administrator http://www.crashtestkitchen.com/your-sausage-habits-exposed/#comment-74 Administrator Wed, 03 Aug 2005 14:46:23 +0000 http://www.crashtestkitchen.com/?p=28#comment-74 Waz, Waz, Waz. Are we destined to forever disagree on pasta cooking? I think it's clear I've come out on top of the "olive oil" debate, but now salt has been thrown into the mix (poor pun intended). You won't see me adding salt to my pasta, because I just don't like the flavour of salt. I'm pretty sure I get plenty of salt from all the processed foods that are almost unavoidable these days, no matter how hard you try to eat and cook fresh all the time. Though I'm don't doubt the Italians add plenty I'm happy to give it a miss. I prefer my pasta to have a natural flavour. As long as it's good quality pasta, you can't go wrong, I reckon. However, the garlic-in-water idea seems interesting - might give that a go next time. And Waz, don't you dare sneak salt into the pot when it's YOUR turn to cook the pasta next time! I've got my eye on you!! Len Waz, Waz, Waz.

Are we destined to forever disagree on pasta cooking? I think it’s clear I’ve come out on top of the “olive oil” debate, but now salt has been thrown into the mix (poor pun intended).

You won’t see me adding salt to my pasta, because I just don’t like the flavour of salt. I’m pretty sure I get plenty of salt from all the processed foods that are almost unavoidable these days, no matter how hard you try to eat and cook fresh all the time.

Though I’m don’t doubt the Italians add plenty I’m happy to give it a miss. I prefer my pasta to have a natural flavour. As long as it’s good quality pasta, you can’t go wrong, I reckon.

However, the garlic-in-water idea seems interesting - might give that a go next time.

And Waz, don’t you dare sneak salt into the pot when it’s YOUR turn to cook the pasta next time! I’ve got my eye on you!!

Len

]]> By: Administrator http://www.crashtestkitchen.com/your-sausage-habits-exposed/#comment-73 Administrator Mon, 01 Aug 2005 21:00:56 +0000 http://www.crashtestkitchen.com/?p=28#comment-73 Good onya Dave Rave for sticking with the pasta oiler camp. For others, Dave is the bloke in the cheesecake episode. I want to try out this other method I heard about where you boil some potato in the water first. I think it's supposed to release starch into the water, which will stop the pasta sticking. That came from an article I read about an old Italian lady from Tuscany who teaches cooking, and I reckon she'd know. So get that up ya, you non-oiling pasta water salters! I have made plenty of fresh pasta from scratch and from memory I've always oiled the water. I don't see how salt could be a bad idea either. Anyway, interesting debate. Waz. Good onya Dave Rave for sticking with the pasta oiler camp. For others, Dave is the bloke in the cheesecake episode.

I want to try out this other method I heard about where you boil some potato in the water first. I think it’s supposed to release starch into the water, which will stop the pasta sticking. That came from an article I read about an old Italian lady from Tuscany who teaches cooking, and I reckon she’d know. So get that up ya, you non-oiling pasta water salters!

I have made plenty of fresh pasta from scratch and from memory I’ve always oiled the water. I don’t see how salt could be a bad idea either.

Anyway, interesting debate.

Waz.

]]> By: Dave "The virgin in replying to comments posted in bloggs" Rave http://www.crashtestkitchen.com/your-sausage-habits-exposed/#comment-72 Dave "The virgin in replying to comments posted in bloggs" Rave Mon, 01 Aug 2005 15:35:27 +0000 http://www.crashtestkitchen.com/?p=28#comment-72 Damn... now I've just read what Robert Daeley has written about oil not stopping the pasta from sticking together and don't know what to beleive now as this has been my method for cooking patsa for a long time, although I do stir my pasta frequently when cooking but this I thought was more about it not sticking to the bottom of the pot during the cooking and the oil helps it to stay seperated once the water is drained, I've even heard about a small drizzle of oil on the pasta after the water has drained, to stop the stickiness. I should really read all the comments first then reply. Oh well, we all have our first times. Damn… now I’ve just read what Robert Daeley has written about oil not stopping the pasta from sticking together and don’t know what to beleive now as this has been my method for cooking patsa for a long time, although I do stir my pasta frequently when cooking but this I thought was more about it not sticking to the bottom of the pot during the cooking and the oil helps it to stay seperated once the water is drained, I’ve even heard about a small drizzle of oil on the pasta after the water has drained, to stop the stickiness. I should really read all the comments first then reply. Oh well, we all have our first times.

]]> By: Dave "Cheesecake" Rave http://www.crashtestkitchen.com/your-sausage-habits-exposed/#comment-71 Dave "Cheesecake" Rave Mon, 01 Aug 2005 15:23:37 +0000 http://www.crashtestkitchen.com/?p=28#comment-71 I say add oil to the water to cook patsa as this helps to keep the pasta from sticking together when the water is drained off. As for salt I don't know I was always under the impression that salt makes the water boil more quickly but it actually raises the boiling point of water, other than that higher altitudes lower the boiling point of water, which would help if you are going to film an episode CTK in the Himalayan Mountains and you need to get the job done quickly because of the rapidly deteriorating weather conditions. But that's my 2 cents worth or should that be 2 pee or at the current exchange rate 0.008632 GBP. I say add oil to the water to cook patsa as this helps to keep the pasta from sticking together when the water is drained off. As for salt I don’t know I was always under the impression that salt makes the water boil more quickly but it actually raises the boiling point of water, other than that higher altitudes lower the boiling point of water, which would help if you are going to film an episode CTK in the Himalayan Mountains and you need to get the job done quickly because of the rapidly deteriorating weather conditions. But that’s my 2 cents worth or should that be 2 pee or at the current exchange rate 0.008632 GBP.

]]> By: Robert Daeley http://www.crashtestkitchen.com/your-sausage-habits-exposed/#comment-69 Robert Daeley Sat, 30 Jul 2005 18:48:49 +0000 http://www.crashtestkitchen.com/?p=28#comment-69 According to the last question+answer on <a href="http://www.featureweb.com/vancouver/experts/expert.asp?aid=13&cid=116" rel="nofollow">this page</a>, and adding a bit more confirmation and explanation to what Adam wrote above, salting is definitely the way to go. It also explains other tips, including why no oil: "Oil seals the pasta from absorbing any additional flavors. So oil is always the last thing that you add on top of your pasta. And it is a myth that the oil in the water will keep the pasta from sticking together. If you want to keep your pasta nicely separated, just stir the pasta occasionally." According to the last question+answer on this page, and adding a bit more confirmation and explanation to what Adam wrote above, salting is definitely the way to go. It also explains other tips, including why no oil: “Oil seals the pasta from absorbing any additional flavors. So oil is always the last thing that you add on top of your pasta. And it is a myth that the oil in the water will keep the pasta from sticking together. If you want to keep your pasta nicely separated, just stir the pasta occasionally.”

]]> By: Adam http://www.crashtestkitchen.com/your-sausage-habits-exposed/#comment-68 Adam Fri, 29 Jul 2005 19:14:08 +0000 http://www.crashtestkitchen.com/?p=28#comment-68 Look there's really no reason to put oil in the water. It does not change the boiling temperature, and can only hinder the the rehydration of the pasta. Check out detailed commentaries in books like On Food and Cooking, What Einstien Told His Chef also talks about the same, but this book is just a toned down version of the first. What would help the pasta was some salt and garlic in the water to give it flavour. Good work - my first video blog... Look there’s really no reason to put oil in the water. It does not change the boiling temperature, and can only hinder the the rehydration of the pasta.

Check out detailed commentaries in books like On Food and Cooking, What Einstien Told His Chef also talks about the same, but this book is just a toned down version of the first.

What would help the pasta was some salt and garlic in the water to give it flavour.

Good work - my first video blog…

]]> By: Chris http://www.crashtestkitchen.com/your-sausage-habits-exposed/#comment-67 Chris Thu, 28 Jul 2005 17:54:53 +0000 http://www.crashtestkitchen.com/?p=28#comment-67 This was my first crashtestkitchen video. You made me very hungry. Loved your work. I'll be back for more. This was my first crashtestkitchen video.
You made me very hungry. Loved your work.
I’ll be back for more.

]]> By: Scott Walker http://www.crashtestkitchen.com/your-sausage-habits-exposed/#comment-66 Scott Walker Wed, 27 Jul 2005 19:57:35 +0000 http://www.crashtestkitchen.com/?p=28#comment-66 Mmmm! It looked delicious. Me thinks the two of you should start a Bed & Breakfast so that us vloggers can come taste your cooking!! Mmmm! It looked delicious.

Me thinks the two of you should start a Bed & Breakfast so that us vloggers can come taste your cooking!!

]]> By: Chris Nolan.ca http://www.crashtestkitchen.com/your-sausage-habits-exposed/#comment-65 Chris Nolan.ca Wed, 27 Jul 2005 16:12:14 +0000 http://www.crashtestkitchen.com/?p=28#comment-65 You asked for it ;-) I've been watching the last 3 or 4 entries and they are interesting. I'm a sausage lover as well, but not as informed as you guys so it has been educational. Is it just me or are you guys bickering more in this most recent entry? Could work to get viewers... some of that home made tension? Len was better at the chopping board than Waz - but you were both way better than your friend doing the Thai! You asked for it ;-)
I’ve been watching the last 3 or 4 entries and they are interesting. I’m a sausage lover as well, but not as informed as you guys so it has been educational. Is it just me or are you guys bickering more in this most recent entry? Could work to get viewers… some of that home made tension?
Len was better at the chopping board than Waz - but you were both way better than your friend doing the Thai!

]]> By: Miguel http://www.crashtestkitchen.com/your-sausage-habits-exposed/#comment-64 Miguel Wed, 27 Jul 2005 16:09:13 +0000 http://www.crashtestkitchen.com/?p=28#comment-64 Very nice! Will try it out, ingredientes are fairly easy to get. Very nice! Will try it out, ingredientes are fairly easy to get.

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