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It's funny, but I don't think of spaghetti Bolognese as an Italian-American dish at all. It's most definitely an Italian-British dish (you know, "spag bol"), but if you go to red sauce joints in Sout' Philly, you're more likely to see sauces that derive from Neapolitan ragu. Anyway, thanks for the heads up! I'll definitely cook up something Italian on Sunday... er, that is, something Laziale or Umbrian or Emilian or...
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Uh oh! Now I'm worried about the barbecued chicken I was planning to serve alongside the hoppin' john and greens tomorrow. Maybe I ought to use this as an excuse to *not* go out into the sleet and fire up the smoker. Thanks for the warning. I do have to make a teensy pedantic correction! Julius Caesar did invent the 365-day Roman calendar. But we can thank the legendary King Numa for the twelve month year that starts in January. Before Numa added January and February, the year was only ten months long and started in March. I'll definitely raise a drink to him tonight...
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Aidells sausages (at least the ones I've gotten at the supermarket) are pre-cooked. They have a decent chicken and apple sausage, and a better than decent andouille. I don't think I would smoke them, though, for fear of drying them out. As far as smoking sausage goes, I've had the best luck smoking bratwurst or (unsmoked) kielbasa. Italian seasonings don't match as well with smoke, IMO. That said, smoking is a good cooking method for pretty much any sausage.
Toggle Commented Feb 21, 2009 on Smoked: Italian Sausage at tommy:eats
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I am convinced that the key to great pizza lies in that long slow rising. I've never had the patience for that, but you have inspired me to give it a go, tommy. A question: at what temperature do you bake your pizza?
Toggle Commented Feb 9, 2009 on Pizza: at home at tommy:eats
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