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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-09-2013, 03:23 PM | #31 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Hmmm, never had bangers like that, always had them dry with a condiment on the side. That looks terrific Titch
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-09-2013, 03:43 PM | #32 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Looks killer Titch!
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02-09-2013, 04:59 PM | #33 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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So, what's the signifigance of the term "banger"?
The "Masher", I get, but "banger"????
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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02-09-2013, 05:05 PM | #34 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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02-09-2013, 05:10 PM | #35 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Thank you. Sweat onions off with Garlic in butter untill slightly brown. Add 2 cups of Good red wine and simmer untill reduced by half. Add 2 cups of beef stock/broth untill reduced by half,add seasoning to taste. Add a touch of cornflour/or whatever thickener to the required density. Tastes bloody nic over steak as well. cheers. Titch |
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02-09-2013, 05:15 PM | #36 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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02-09-2013, 05:17 PM | #37 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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02-09-2013, 05:21 PM | #38 | |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Quote:
They got called Banger supposedly, because of the noise they made when splitting beause they had a lot of water in them. quote It is assumed that ‘banger’ relates to the noise made by a bursting sausage, and the nick-name dates to the first or second decade of the twentieth century. cheers. Titch |
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02-09-2013, 07:16 PM | #40 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Very cool, thanks Titch!
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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02-09-2013, 07:25 PM | #41 | |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Quote:
I found this. Snag, by David Pope 2002 A sausage. In Australia and elsewhere snag has a number of meanings, including 'a submerged tree stump', 'an unexpected drawback', and more recently a 'sensitive new age guy'. But in Australia, a snag is also a 'sausage', a sense that probably comes from the British dialect word snag, 'a morsel, a light meal' from here. http://www.nma.gov.au/exhibitions/na...ralian_english Now I can tell other Aussies why we call them Snags |
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02-09-2013, 08:17 PM | #42 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Do Aussies in yur locale ever say "Bangers and Mash" titch?
Ive never heard it said by Aussies, except when they purposely use it to Britify it. I always use "snags", I always hear "snags". Just wondering, it is curious! Sensitive new age guy is new on me too!
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Hold my dang beer... |
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02-09-2013, 08:23 PM | #43 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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I'm going to serve sausage at my next party and go around referring to them as snags just to see the confused looks on people's faces.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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02-09-2013, 08:37 PM | #44 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
Oh, you can't use it for pieces or slices, a snag or snagger is a sausage, whole. Do it!
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Hold my dang beer... |
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02-09-2013, 08:49 PM | #45 | |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Quote:
My age group and in Victoria its a very used term. Every good Pub has it on the menu. cheers. Titch |
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