Ever open your sack lunch bag at school an yell holyshiteh which sounds like holdatiteh! expecting some sort of boiled fish, smoked fish, lake trout fillets or even fish patties, you’d be excited too, ever try to trade some fish for a [PeanutButter and jelly sammich, I didn’t think so.
File this report under MAHA
I’m highly offended like many others
If you like laws and sausages, you should never watch either one being made.”
In many ways, that quotation is offensive to sausage makers; their process is better controlled and more predictable.
You eat the pink stuff, what happens after 2/3 days, it turns into what’s known as PINK SLIME
Some use nitrates in their meat making, I don’t, presentation is like right up there with flavor / taste, nitrates turns your hams, bacon and bologna pink, yeah well so does cherry jello, I prefer fine grind over course when making smoked ring bologna. both taste exactly the same just the grind is different.
With legislation, you can have hundreds of cooks — members of Congress, lobbyists, federal agency officials, state officials
in sausage making, you generally have one person, the wurstmeister, who runs the business and makes the decisions. here is one such wurstmeister/ teacher, easy to see he holds a fun class
And for the record, my name is not Mr. Feder
Mr. Feder, a political scientist who took up sausage making after retiring from the Central Intelligence Agency.