Friday 'Freshments - German BBQ
Can't be arsed with pubs sometimes so summer brings beers at ours. Minimal fuss.
A kilo Elmar's nurnberger sausages, a loaf of rye, some mustard and saurkraut - Hollywood!
A few pickles to kick off with then pop the sausage on the charcoal burner placed in the middle of the table. No dictatorship of the propane master here. Just cozy communal woody smoke warmth. Magnificent.
Just in case you were wondering, the table you see is made of Jarrah weatherboard salvaged from a mate's shed and the centre-piece is an old 3 lidded stainless steel ice-cream freezer top I found on the farm. Just remove the lid and pop in the charcoal burner. Too easy.
Weihenstephaners and Löwenbräu all night finished with Seven Hills (South Australia) Sweet White Sacramental Wine (copy line ahhmmmm Sunday's Best, Seven Days a Week!). Sweet.
Funny night. Best was the story of house sharing and finding a pat of butter in the fridge with ridge in it and a poil pubien. Ladies, if you find somone claiming "I can't believe it's not butter!" mid-congress, tell him Jean says Hi.
Handy Hint! If you must use the same tray for uncooked as cooked, line it with a piece of alfoil then chuck it before returning the cooked meat.
posted by Anthony at Sunday, December 05, 2004
6 Comments:
Hi Anthony,
Seems like you eat quite a number of sausages there. I would eat some too if I could get my hands on some tasty ones. What's really difficult is that most of the meat markets/delis that I know are run by Asians. They have no clue about sausages.
Would love to have some nice sausages with sauerkraut and red potato salad with bacon and chives.
12/05/2004 07:00:00 pm
and as opposed to going to an Aussie pub there is less chance of having to contend with drunken fisticuffs.
12/05/2004 07:59:00 pm
Reid
In the market, where there is a problem, there is opportunity. Considered chucking in the day job and opening Reid's House of Sausage?
Goat
car park, now
12/05/2004 08:51:00 pm
David
Cahhhhhhm on you've been there 10 minutes and already complaining about the food you don't have. Snap out of it son. Good to hear you've made it and are alive and that a site will be up soon.
12/06/2004 11:20:00 am
Hi Anthony,
You're so right. In fact, there are so many opportunities to be had here in Hawaii that it's not even funny. The sad part is that the local government makes it hard for anyone to start up a legitimate business with too much regulation. Having done some research already, start up costs can be astronomical.
Another idea would be to move to SE Asia (or Australia) and see what I can do there.
12/06/2004 05:15:00 pm
Hey why not a kind of Subway style sausage shop where you pick your own ingredients and they make them for you on the spot.
Thank you sir, a dozen a fennel, prune, and pork sausages - just take a seat and they'll be ready in a minute
12/06/2004 05:45:00 pm
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