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Dale's Pale Ale for me...however this does remind me that almost 20 years ago I rode an AMTRAK train from Oakland CA to Sacramento and in the club car they were serving a canned beer from Budwieser called Pacific Crest which was a dead ringer for Sierra Nevada. Presumably this was a test for the market...what did Bud do? Instead of a delicious hoppy ale they created Tequiza...go figger.

I was prepared to not like this exploration, feeling that religious belief would not take into consideration the suffering of the animal, but at least in this case it seems to exhibit some sensitivity to it, which is good for both the animal and the worker. I don't understand the reason why shock is not used as it presumes to alleviate suffering even more. The most humane process I'd seen for chickens in particular was a video made at the remarkable farm run by Salatin family, Polyface farms in Virginia which seemed to be even more humane as the animals are harvested on the farm within their normal free ranging environment. Worth checking out. Cheers

Mmmmm...gizzard. I love its resilliant and smooth texture and rich flavor...way too much to simply bury it in the dressing or under the guise of giblet gravey. I'll have to try this method of preserving it...

I just made some a couple of weeks ago kept it pretty authentic with the recipe (within the general guidelines....and no beans and no tomotoe) but did modify it by using some ground white-tailed deer venison browned in left over cookin' fats...man, that was great and gave the meat the kind of texture that appealed to me when I had my first genuine Texan chile 30 years ago. I use chile powders but also use whatever chilies the garden had hangin this late in the season...and lots of cumin and black pepper...positively carbolic in its afterburn...yummy.

I'm a genuine father flannigan of a french fry lover and can honestly say i love 'em all, but the Gene and Jude version wins for its nostalgic consistency and the memories it conjures up when I open the bag and get a whiff of the aroma of their fries co-mingling with those of the onions, hot dog, pepper and mustard...and who knows, maybe the aroma of the paper bag too. Dang I can hardly wait for my annual pilgrimage.

Making anybody do anything they don't want to do as if it were some form of punishment is the kind of hooey I thought we were over as modern intelligent beings, but evidently some still think that's their job as if their ideas were somehow better. But to answer the question of whether people should slaughter their own meat, presumably after raising it, I say it's not a bad idea provided it's done humanely...and as some very wise individuals know, it CAN be done very humanely. For instance you should see how Joel Salatin of Polyface Acres in Front Royal, VA dispatches his free range chickens, or Bob "Action" Jackson of Iowa culls his herd of free roaming prarie fed bison. What's wrong is not that we slaughter animals, but how, and it follows from our benighted state of unawareness since we all live in the so-called civilized educated state. We have lost touch with what a real world is, and that by necessity includes some animals killing and eating others, but our insights give us the ability to feel compassion and ignoring it in animals means we are primed to ignore it in other humans. The age old dilemma can be corrected to some degree if we start living more natural and mindfull lives. Of course we can't all live on farms, but we could still live in communities close enough to farms that we know the farmer, and we would know how they treat their animals throughout their lives. As for slaughtering them myself, I can easily see a device in my garage where a cow or calf calmly and happpily enters, is squeezed gently to calm it (thank you Temple Grandin) and then quickly, painlessly and humanely put to death and then another machine could quickly and sanitarily process the creature robotically to create the products we need and want; food while treating the by-products in appropriate ways: recycling the residue and using the rest for their utility. Those who have purportedly aesthetic reasons for pursuing some high minded notion of how others need to act should mind their own business when it comes to this and find some other cause that is achievable and which doesn't treat others as if they are somehow less than worthy of respecting their intelligence. Cheerio!

Born cheap...and destined to die that way...I've long pursued the long option on making ramen taste like the stuff I adore. In doing so I've discovered that Veggemite, or for those Kiwis out there who prefer Marmite, makes a great soup base, even a respectable base for bouillabaise.
And instead of preparing soup I simply cook the noodles and add chopped green onions, yogurt and parmesan cheese....yummy.

As Father Flannagan would have said if instead of founding Boy's Town he'd been critiqueing the hotdogs of the world "There are no bad hot-dogs", but he might very well have added that "Gene and Jude's however are the best way to experience them." It's not that a hot dog can't be made to be fancier, or ammended to include cheese or fois-gras, or caviar (why not?), or even plated on golden serving trays, but Gene and Jude's is the real authentic thing in an age when authenticity is rare, and becoming rarer. That Gene and Jude's was included makes my heart warm (no, it's not indigestion), and I only wish that the neighboring Princess Castle had survived as well so that for desert I could have a tower of rainbow sherbet cubes to thrill and chill my taste-buds. Thank you, for listing Gene and Jude's, and thank you hot dog serving girl, Nicole, and that divinely erotic sexy fairy tattoo on your shapely calf. I dream of it still while on the Alaskan tundra. As to which hot-dog wins, I don't care, as long as Gene and Jude's continues to offer their marvelous concoction by which I watch the river (the DesPlaines to be exact) flow by; a metaphore for life; rising, falling, moving on.

Having just made a beautiful batch of the family's traditional bolognese sauce using venison (beautiful 9 pt whitetail in superb condition and treated with utmost respect and appreciation), the idea of altering that to become a kind of cinnicinati style chili (which it is, truth be known) is irresistable...I'll be drizzlin' it on a nice all beef from boarshead in lieu of the preferrred but unavailable Vienna skin-on wiener.

Great overview, I love the sheer variety of great pizza in Chicago, and I gotta concur on just about everything, though I'd add, in case I missed it, Freddie's in Cicero...another nice variation out of their ovens...bready and nicely done...not overdone..

I don't use a meat grinder or a processor, but rather I use a couple of sturdy knives like drum-stick and beat our a rhythm on a pile of meat, turning it over repeatedly, and it quickly becomes a nice coarse texture...and nothing to clean up but a single cutting board and a couple of knife blades...and the stuff that flies all over while you're learning how.

PS..I've seen and eaten a few varieties of 'pie' in Italy that would probably astound some pizza enthusiasts here in the US where provincialism and constrained perspectives frequently enoughgoes around disguised as being cosmopolitan and eriudite.

Wow..what a recipe! Marmite? Who'd a thunk it? Coincidentally as I write this I have a can of Castleberry's American Originals Hod Dog Chili Sauce (originally $0.92 discounted to $0.59 due to dented can) sitting in front of me which I'd just purchased at my local Kroger.It's ingredients include 'mustard bran' and they list it twice! Huh? And crushed beans...
I think I'll have a vietnamese style (North Carolina actually) chili slaw dog and use the rest for chili mac. Save room for the PeptoBismal.