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  #11  
Old 01-25-2014, 04:52 AM
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Default Re: Now this is just too much

My family emigrated from Prussia, a province (state?) called Silesia.

(I don't bother to explain to visitors that not all white Aussies are convict stock. Sorta looks like you are sensitive about it, the old "methinks he doth protest too much", so I give it a miss.)

Silesia got given to Poland in the carve-up after WWII, but it was pretty much a German state until then.
So I'm no stranger to blutwurst.

We never made it ourselves, we settled for making ham, bacon and mettwurst. I wouldn't know where to lay my hands on some decent blutwurst now, but I recommend the butcher at Moonta if you want white pudding. Delightful.

Speaking of wurst, I wrote an email to Kalleskes the other day.

Had a grizzle about how their wurst is starting to be just like everyone else's and how I reckon the vacuum packing is interfering with the way it matures.

They said that they vacuum pack it because the supermarkets require it. BUT, if I want it straight out of the smoker, just turn up early Wednesday mornings at the factory door. How cool is that?
I was delighted. I knew they were the best wurst makers around!

I used to love it when Dad's wurst was so fresh you could just about spread it on your sandwich with a knife.

So the other day I was surfing the net looking for recipes, and be buggered if I didn't find an article on german sausage that said that mettwurst is a spreadable breakfast meat. Reckon one wednesday soon I'll be at the factory door when Kalleskes open the smoker.

Last edited by wotavidone; 01-25-2014 at 04:58 AM.
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  #12  
Old 01-25-2014, 05:20 AM
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Default Re: Now this is just too much

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Originally Posted by cobblerdave View Post
Gudday
Well you are well travelled. You know about the the durian ? Have you really tried one? The king of fruits they call them. They are the Stilton, the blue vein, of the fruit world. I would have thought you would have appreciated them.
Allthough the MRT the Mass rail transport in singapore has banned them for many years....not everyone likes the odour
Regards dave
I know about Durian. I have tasted Durian. I will never eat Durian again.

My wife is the real foodie....I just tasted it so I could say I did. We had it on Canal st in NYC ( chinatown)
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  #13  
Old 01-26-2014, 12:00 AM
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Default Re: Now this is just too much

The durian is also banned from many hotels in Asia. They are certainly an aquired taste and when it comes to pungency they are right up there with the biggest of the blue cheeses. Makes Vegemite seem very tame indeed.

As for the convict stock. South Australia was never a penal settlement and was settled by free men including many religious refugees from Europe. My knowledge of SA history is sketchy but that was a proud boast of some people I spoke to while visiting the fair state. It does have some interesting international food traditions. I will be back to enjoy some more of them. Even bung fritz has its place in the world.
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  #14  
Old 01-26-2014, 03:24 AM
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Default Re: Now this is just too much

Gudday
Fritz , balony , palony, Devon, I tend to think its the same thing. My boys used to love the stuff. Dad used to cook slices of it on the BBQ for them on a Sunday morning. The outer edges stick to the hot plate and the middle puffs up and the whole thing sets in that sorta hat form. Eggs and "hats"for them was a super food when your under 10.
As for pizza topping... Well.. I don't think I would try it on them. But if I cooked some hats with eggs recon they would eat it!
Regards dave
Ps recon Ill try that on them next time there are home!
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Last edited by cobblerdave; 01-26-2014 at 03:27 AM. Reason: Add ps
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  #15  
Old 01-26-2014, 08:21 PM
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Default Re: Now this is just too much

Quote:
Originally Posted by cobblerdave View Post
Gudday
Fritz , balony , palony, Devon, I tend to think its the same thing. My boys used to love the stuff. Dad used to cook slices of it on the BBQ for them on a Sunday morning. The outer edges stick to the hot plate and the middle puffs up and the whole thing sets in that sorta hat form. Eggs and "hats"for them was a super food when your under 10.
As for pizza topping... Well.. I don't think I would try it on them. But if I cooked some hats with eggs recon they would eat it!
Regards dave
Ps recon Ill try that on them next time there are home!
Tried 'em all. Similar but not the same.
The big thing, I think, is the "bung" in the bung fritz.
The bung is a certain section of a sheep's gut that is stuffed to make the bung fritz.
You simply cannot beat real skins on any sort of sausage. None of this processed collagen crap.

Best not to think about the filling.
My mate, who clearly doesn't like fritz at all, reckons fritz is made from the bits of the animal that can't be used any other way. i.e. he reckons it's the eyelids, lips and arseholes. No taste, that man.

Yesterday, being Australia Day, a barby was mandatory. The sausages came from a source that shall remain nameless, but involved real skins and beef from a local steer.

Best snags I've had for yonks. To my knowledge, there is now not a single butcher in my home town that uses real skins anymore. Tragic.
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  #16  
Old 01-26-2014, 08:30 PM
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Default Re: Now this is just too much

P.S. in fish and chip shops around here, you can by a "fritz fritter" - a slice of bung fritz dipped in beer batter and deep fried.
My liver cries as I walk past the shop.
It's almost up there with deep fried mars bar.
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  #17  
Old 01-26-2014, 10:45 PM
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Default Re: Now this is just too much

YUMMY.

As a kid, mum use to do a Sunday night tea using fritz dipped in batter and fried in frypan, along with left over Friday night Leg of Lamb. Lamb bits also dipped into batter and fried.

Mandatory Rosella Tomato Sauce, along with whatever else you wanted. Kind of a free choice meal. Tin of Heinz spaghetti in tomato sauce and toast with an egg was generally the rest.

Wife use to have diced fritz pancakes made by her brother for Sunday lunch.

The best memory of fritz was when Mum took us with her to the butcher where you always got a piece of bung fritz.

My butcher still does.

AHHH memories.......

Craig
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Last edited by BOOMERS WFO; 01-26-2014 at 10:47 PM.
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  #18  
Old 01-26-2014, 11:10 PM
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Default Re: Now this is just too much

My favourite way is still a fritz and tomato sandwich, with plenty of salt and pepper.
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  #19  
Old 01-27-2014, 02:28 AM
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Thumbs up Re: Now this is just too much

Come on guys,
what about the sheep's brains in white sauce on toast, oh so heavenly or sunday breakfast!!!
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  #20  
Old 01-27-2014, 02:52 AM
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Default Re: Now this is just too much

Never had brains in white sauce but crumbed and fried suits me fine. Some trouble finding them these days but the halal butchers have them. Hard to find sheep anything since everything is lamb. Have to get out into the country to find hogget and mutton.

I would like to try the white sauce option.

More power to the offal eaters!!
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