Cooking loose

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On Fri, 1 Nov 1996, Richard Masoner wrote:
<snip>
 
> I go to the food table and find these really gross-slimy-dripping-wet-
> smelly-pale-beige-swollen weiner things, looking and smelling a bit
> like the bloated remains of the drowned gray squirrel I pulled out of
> my swimming pool the other day, except the sausages didn't have any
> hair on them.  It was about the nastiest tasting stuff I'd ever had
> (the bratwurst, not the squirrel), possibly beating out some of the
> weird unidentified stuff I sampled at a Chinese Christmas party in
> Houston one year.

Bwa, ha, ha, ha, ha.... I love bratwurst.  But I've never boiled them 
rascals in beer, wine, or any other solvent.  I like them cooked on a 
grill or skewered thru over an open fire (just like the annual Gibson 
City Pentecostal Church Weenie Roast at Bro and Sis Thompson's house last 
Saturday when the time goes back an hour.  complete with a 6.5 mile 
hayrack ride, and lots of singing and fellowship).  

Brats boiled in a fluid, ney!  Let them lick flames!

Bro. "want to eat some bratwurst now" Tyler