1. Welcome to our site! Electro Tech is an online community (with over 170,000 members) who enjoy talking about and building electronic circuits, projects and gadgets. To participate you need to register. Registration is free. Click here to register now.
    Dismiss Notice

39 to 38

Discussion in 'Members Lounge' started by jpanhalt, Oct 28, 2017.

  1. jpanhalt

    jpanhalt Well-Known Member Most Helpful Member

    Joined:
    Jun 21, 2006
    Messages:
    5,987
    Likes:
    511
    Location:
    Cleveland, OH, USA
    ONLINE
    OSU over Penn State. First three quarters OSU couldn't do anything right. Then it clicked. Must have been the luck of my very old family recipe for sausage and savoy cabbage. Or, maybe the made from scratch cornbread.

    In any event, the sort of game that makes legends.
     
  2. tcmtech

    tcmtech Well-Known Member Most Helpful Member

    Joined:
    Feb 22, 2009
    Messages:
    6,682
    Likes:
    430
    Location:
    Sawyer, North Dakota, USA
    But did anyone take a knee? That's apparently what matters in sports now. :rolleyes:
     
  3. killivolt

    killivolt Well-Known Member

    Joined:
    Mar 12, 2008
    Messages:
    3,213
    Likes:
    121
    Location:
    U.S.
    I'll take luck over skill any day of the week, sometimes it's just in the air. I can smell it from here, but where the hell is the recipe?

    Common, Common give it up :)

    kv
     
  4. dave

    Dave New Member

    Joined:
    Jan 12, 1997
    Messages:
    -
    Likes:
    0


     
  5. jpanhalt

    jpanhalt Well-Known Member Most Helpful Member

    Joined:
    Jun 21, 2006
    Messages:
    5,987
    Likes:
    511
    Location:
    Cleveland, OH, USA
    ONLINE

    A cousin committed to putting a lot of the family recipes into print, "An Eclectic Cookbook." It is even indexed on Google. Here is the sausage and cabbage recipe from his book: http://home.earthlink.net/~jsgaravelli/Recipes/Recipe3-01.HTML I could not find a BH&G archive.

    Important notes:
    1) I cut the sausage into larger lengths (2-1/2 to 3")
    2) Soak the sausage several hours. I do it overnight usually in Carl Rossi burgundy.
    3) Do not substitute Savoy cabbage. You want nice, fresh, and curly leaves.
    4) You can omit rendering the salt pork. Olive oil and/or butter work fine.
    5) It is almost impossible to get "sweet" Italian sausage without fennel seed/anise in Cleveland, so suffer with it. I much prefer it without that spice.
    6) I never add water.

    There is also a recipe for cardoon/cardoni in the same book. I have only seen to 2 or 3 times it Cleveland when I lived in an ethnic neighborhood. Nothing particularly special, but if you ever see the vegetable (looks like celery), you do need to know how to cook it. Not good raw.

    John
     

Share This Page