Gaspar's linguica! Who's the one who said it was so great?
Kate Connally
Gaspar's. I made my Portuguese linguica and kale soup
and it was okay, but I didn't think the sausage was as good
as the sausage I got the year before from a local reataurant
who gets theirs from someplace in NYC. (There is nowhere
local to buy linguica. The restaurant was kind enough to
sell me some but I didn't want to bother them with it every
year so I tried to find a mail-order source. I chose Gaspar's.
I read many reviews that said it was good. And when I mentioned
it here someone posted that they really loved it.
Okay, since the soup, after T-Day, I used a little more of
it in a makeshift stir-fried rice thing. I cut it up in
1/4" dice. It wasn't bad.
So last night I didn't have anything for dinner and decided t
do an egg scramble and put some of the sausage in it. I sliced
it about 1/4" thick and browned it and then added the beaten eggs
and scrambled it up. I did not add any salt or pepper to the
eggs. Well, let me tell you, that sausage was so-o-o-o salty
I could barely choke it down. Blecch! I couldn't believe it.
Now when I made the soup I'm sure it lost it's salt to the
broth so I didn't notice it. And in the rice dish it was
in small pieces and less in quantity than the other ingredients
so it was not noticeable, but just more or less by itself with
a little unsalted scrambled egg. I could really taste the salt.
This piece was the other half of the piece I diced up for the
rice dish. Wow!
Now, what do I do with all this sausage. I guess it's okay in
soup where the salt can leach out in cooking and season the
broth but I only make that once a year! It seems that the only
flavor it has is salt. The other sausage I bought from the
restaurant had "other" flavor which was quite good. This stuff
didn't seem to have much flavor in the soup and I was disappointed
in that. Well, next year I'm going to try harder to find out where
this restaurant gets their linguica.
I'm really bummed.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:conn...@pitt.edu
jmcquown
news:hnbcgn$eu8$1...@usenet01.srv.cis.pitt.edu...
>A while back I bought about 25 lbs. of linguica from
> Gaspar's. I made my Portuguese linguica and kale soup
> and it was okay, but I didn't think the sausage was as good
> as the sausage I got the year before from a local reataurant
> who gets theirs from someplace in NYC. (There is nowhere
> local to buy linguica. The restaurant was kind enough to
> sell me some but I didn't want to bother them with it every
> year so I tried to find a mail-order source. I chose Gaspar's.
> I read many reviews that said it was good. And when I mentioned
> it here someone posted that they really loved it.
>
> Kate
> --
I've never bought sausage from Gaspar's, just the Autocrat Coffee Syrup.
Got the recommendation for Gaspar's for Autocrat Coffee Syrup from Gloriap.
I don't recall her (or anyone else) *endorsing* the linguica. It may well
have been mentioned as a *source* for Portugese style linquica and chourico.
I've never ordered either item from them. I know I've posted the link to
their site a couple of times over the years.
Jill
ImStillMags
Kate, make red beans and rice. I bet it will be good in there. Also
in gumbos, jambalayas, etc.
I have good recipes if you are intereste.
Serene Vannoy
> "Kate Connally" <conn...@pitt.edu> wrote in message
> news:hnbcgn$eu8$1...@usenet01.srv.cis.pitt.edu...
>> A while back I bought about 25 lbs. of linguica from
>> Gaspar's. I made my Portuguese linguica and kale soup
>> and it was okay, but I didn't think the sausage was as good
>> as the sausage I got the year before from a local reataurant
>> who gets theirs from someplace in NYC. (There is nowhere
>> local to buy linguica. The restaurant was kind enough to
>> sell me some but I didn't want to bother them with it every
>> year so I tried to find a mail-order source. I chose Gaspar's.
>> I read many reviews that said it was good. And when I mentioned
>> it here someone posted that they really loved it.
>>
> (snippage)
>> Kate
>> --
>
> I've never bought sausage from Gaspar's,
Umm, are you sure?
http://groups.google.com/group/rec.food.cooking/msg/bce2a39db7b527cd
Serene
--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory
Melba's Jammin'
Sqwertz <swe...@cluemail.compost> wrote:
> have linguica ...or did the Italian mob put a stop to anything and
> everything Spanish?
>
> -sw
I thought linguica is Portuguese.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Bean soup with sausage and kale, 3-1-2010
brooklyn1
Pretty simple to make ones own... and homemade yourself will be better
than any you can buy.
http://web.archive.org/web/20010214020112/http:/home.att.net/~g.m.fowler/frame/Sausage1.htm
Omelet
Kate Connally <conn...@pitt.edu> wrote:
> Now, what do I do with all this sausage.
Sausage freezes just fine hon'. ;-) When I make sausage, I cut WAY back
on the salt most recipes call for!
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/OMPOmelet>
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jmcquown
news:7vsvnv...@mid.individual.net...
> jmcquown wrote:
>> "Kate Connally" <conn...@pitt.edu> wrote in message
>> news:hnbcgn$eu8$1...@usenet01.srv.cis.pitt.edu...
>>> A while back I bought about 25 lbs. of linguica from
>>> Gaspar's. I made my Portuguese linguica and kale soup
>>> and it was okay, but I didn't think the sausage was as good
>>> as the sausage I got the year before from a local reataurant
>>> who gets theirs from someplace in NYC. (There is nowhere
>>> local to buy linguica. The restaurant was kind enough to
>>> sell me some but I didn't want to bother them with it every
>>> year so I tried to find a mail-order source. I chose Gaspar's.
>>> I read many reviews that said it was good. And when I mentioned
>>> it here someone posted that they really loved it.
>>>
>> (snippage)
>>> Kate
>>> --
>>
>> I've never bought sausage from Gaspar's,
>
> Umm, are you sure?
>
> http://groups.google.com/group/rec.food.cooking/msg/bce2a39db7b527cd
>
> Serene
> --
LOL! I sure don't remember cooking any linguica. My freezer died shortly
after I apparently bought some. Thanks for reminding me :) I had to
shuffle a lot of my freezer contents right before Christmas when my freezer
went out. I don't recall seeing anything from Gaspar's but that doesn't
mean much considering I lost or gave away a lot when my freezer had a
meltdown.
Jill
jmcquown
>> "Kate Connally" <conn...@pitt.edu> wrote in message
>> news:hnbcgn$eu8$1...@usenet01.srv.cis.pitt.edu...
>>> A while back I bought about 25 lbs. of linguica from
>>> Gaspar's. I made my Portuguese linguica and kale soup
>>> and it was okay, but I didn't think the sausage was as good
>>> as the sausage I got the year before from a local reataurant
>>> who gets theirs from someplace in NYC. (There is nowhere
>>> local to buy linguica. The restaurant was kind enough to
>>> sell me some but I didn't want to bother them with it every
>>> year so I tried to find a mail-order source. I chose Gaspar's.
>>> I read many reviews that said it was good. And when I mentioned
>>> it here someone posted that they really loved it.
>>>
>> (snippage)
>>> Kate
>>> --
>>
>> I've never bought sausage from Gaspar's,
>
> Umm, are you sure?
>
> http://groups.google.com/group/rec.food.cooking/msg/bce2a39db7b527cd
>
> Serene
> --
Oh, yeah! I saw the name in supermarket and bought some. I don't recall
ever using it. It may have been one of the things I gave away when I was
waiting for my freezer to be replaced. I certainly don't remember cooking
it. I'm sure if I didn't like it you would have heard about it! LOL
Jill
dsi1
> In article<1o3wge2d...@sqwertz.com>,
> Sqwertz<swe...@cluemail.compost> wrote:
>> have linguica ...or did the Italian mob put a stop to anything and
>> everything Spanish?
>>
>> -sw
>
> I thought linguica is Portuguese.
>
>
It sure is, in fact, in our burg, it's called Portuguese sausage. The
linguica situation is totally nuts here, I go to the store and more than
50% of the sausage is linguica of various brands and degrees of
spiciness, the rest being hot dogs and other tube meats deemed to be of
minor or lesser importance. We can even order the stuff with scrambled
eggs and rice at Jack-in-the-Box. I can go downstairs and get soup made
with Portuguese sausage. Personally I'm getting sick of Portuguese
sausage. OTOH, I did make some fried rice using linguica and chorizo
this morning. My bad. :-)
Don Martinich
<barbschaller-7048...@news-2.mpls.iphouse.net>,
Melba's Jammin' <barbsc...@earthlink.net> wrote:
> In article <1o3wge2d...@sqwertz.com>,
> Sqwertz <swe...@cluemail.compost> wrote:
> > have linguica ...or did the Italian mob put a stop to anything and
> > everything Spanish?
> >
> > -sw
>
> I thought linguica is Portuguese.
You bet it is. And, here in Northern California, the Portuguese
immigration was mainly from the Azores, sometimes via Hawaii. Linguica
is widely sold around here and there are a goodly number of brands. Here
are a couple of brands that still maintain traditional quality.
Fernandes in Tracy is just getting their web site up at
http://fernandeslinguica.com/ It's not complete but there is contact
info. I like their traditional CASEIRA LINGUICA. Neto in Santa Clara has
a traditional style they label: Old Fashioned Linguica. Their site is
at: http://netosausage.com/ Both companies also sell imported cheese,
oil, and other food items.
D.M.
sf
<ds...@humuhumunukunukuapuapa.org> wrote:
> It sure is, in fact, in our burg, it's called Portuguese sausage.
That's a Midwest POV. Here in the west, it's carried in Mexican
groceries - so it's natural to think Spanish. We even have Filipino
style linguica here.
--
I love cooking with wine.
Sometimes I even put it in the food.
dsi1
> On Thu, 11 Mar 2010 12:58:14 -1000, dsi1
> <ds...@humuhumunukunukuapuapa.org> wrote:
>
>> It sure is, in fact, in our burg, it's called Portuguese sausage.
>
> That's a Midwest POV. Here in the west, it's carried in Mexican
> groceries - so it's natural to think Spanish. We even have Filipino
> style linguica here.
>
It might be natural to think Spanish but that would be wrong. We have
Filipino-style sausages here too - usually two types: blood and what you
call Filipino-style linguica. I have a heck of a time finding chorizos
though. That's a problem you don't have. No matter, I found a place that
sells a great Mexican-style chorizo. Man, it's great stuff!