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Hotdog. - Portrait of a Young Man as The Artist — LiveJournal
Crap. I forgot to eat and have a lunch meeting. Grr.

I've been drawing icons all day, 16x16 pixels one at a time. I get really engrossed in them.
Hotdog phone!

It is silly, yes. I doubt it's going anywhere. :)
Oh. My. Goddess. The tacos meat from last night is 10x better today.

Taco meat:
1.5 lbs ground beef.
1 andouille sausage, minced.
3 ounces buffalo sausage, minced
2ish tbls Salt
3 tbls Pepper
4 tbls Paprika
Liberal amounts of Penzy's Fajita seasoning.
Ceyenne to taste.

Oh man. So good. The flavors have mingled. Last night I could taste the andouille and buffalo among the beef but now it's leveled off and tastes a little spicy, lots of savory and the perfect amount of animal. mmm.

Current Mood: silly silly
Current Music: Rammstein - Heirate Mich

10 comments or Leave a comment
lady_fox From: lady_fox Date: July 12th, 2006 05:08 pm (UTC) (Link)
&hearts . You're cute.
abmann From: abmann Date: July 12th, 2006 06:50 pm (UTC) (Link)
Did you take some to work?
lady_fox From: lady_fox Date: July 12th, 2006 07:02 pm (UTC) (Link)
Some? Some tacos? Yes. It was a tasty treat
smed From: smed Date: July 12th, 2006 06:33 pm (UTC) (Link)
So I've read a little on this andouille sausage. It sounds delicious. Do you find it in stores or from the butcher?
abmann From: abmann Date: July 12th, 2006 06:49 pm (UTC) (Link)
Though the better stuff has come from the butcher, I've noted. I also go for the smoked meat. It's a little less spicy so Fox will eat it. :)
smed From: smed Date: July 12th, 2006 07:26 pm (UTC) (Link)
This is going to sound so stupid.
Do you have to cook smoked meat? I would think not, but what do I know?
fiendishx From: fiendishx Date: July 13th, 2006 12:17 am (UTC) (Link)
That's going to depend on what you mean by "smoked".
There are, as far as I know, three types of smoked meats-- cured and cold smoked, cold smoked but not cured, and hot smoked. Cured and cold smoked (Lox falls in this category) is where the food is made immediately-edible by the curing process first (think of ceviche), and then the smoking process adds flavoring. Cold smoking is done away from the heat source, so it does not kill any bacteria living in or on the meat. As such, meat that is cold smoked without curing still needs to be cooked. Hot smoked is more like regular cooking but you expose the meat to a lot of smoke during the process. Hot smoked meat has already been cooked by the smoking.
zesty_pinto From: zesty_pinto Date: July 12th, 2006 09:53 pm (UTC) (Link)
Of course it was good; it had andouille sausage in it! Nothing is bad with andouille sausage unless you are cursed by the gods.
fiendishx From: fiendishx Date: July 13th, 2006 12:07 am (UTC) (Link)
I find that a lot of times when I cook something with sauce, like chicken or tofu...especially tofu...the product doesn't absorb any of the saucy flavorings, and I end up with mouthfuls of bland and then some sauce. But the next day when I microwave stuff out of the fridge, it's amazing. I think the fridge+microwave combo is god's gift to flavor infusion.
abmann From: abmann Date: July 13th, 2006 02:54 am (UTC) (Link)
Nah, it's time. I don't let my meat simmer long enough in some liquid. Too hungry to wait. :)
10 comments or Leave a comment