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Bland Venison Summer sausage...what can I do with it?
I would cut it up into small chunks and fry it so it's crispy on the edges, and then eat it in a sort-of hoppel poppel (basically, a kind of scrambler with potatoes, onions, scrambled eggs, and salami from Benji's deli in Milwaukee). Check it out: http://www.roadfood.com/Recipes/27/hoppel-poppel
What makes a great specialty food store?
I agree with everyone so far, and I'd add that I love when there are a lot of things in small sizes. I love to load up and sample things, but I don't want to buy a huge amount of each and waste it. Mitsuwa Marketplace near Chicago is awesome for that.
What Are Your Soda Alternatives?
I won one of the soda recipe books in the SE giveaway (thanks, guys!) and got a SodaStream for Christmas - it has been truly awesome. Lately I've been making concentrated fruit syrups - lemon/orange/grapefruit, peach, strawberry, etc. and adding that. It's got sugar (because I add it), but it's less sugar than soda. Also, I find that the more I drink, the less syrup I add. It's like as I go, I'm leaning more towards fizzy water with a splash of something, rather than doing my own natural Italian sodas.
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I absolutely love liver - and I agree about the milk. When I was first learning to cook for myself, I tried soaking it in milk, and in my opinion I soaked the flavor right out of it.