Nice Comment

Comment was by Davy on January 23, 2014 at 11:25pm

Straya 

You can take the boy out of Australia but you can't take Australia out of the boy!

Comment was by Davy on December 17, 2013 at 1:33pm

The Little Urn is Back in the Aussie Hands 

The speed at which Australia have turned Ashes defeat into a crushing victory, and the dominant manner in which they've done so, has been the most remarkable aspect of this Ashes series.

The heartbreak at Trent Bridge, the nightmare at Lord's and the collapse in Durham earlier this year seem like distant memories with the urn now back in Australian hands.

Yet it's hard to identify just one person or one moment in the past four months that has turned the tide Australia's way.

Former and current players have credited the appointment of Darren Lehmann as coach for the change in fortunes.

Australia's culture plummeted to unprecedented levels during the Homework-gate saga in India earlier this year.

Just nine months later, Australia are a united bunch who are seemingly ready to take on the best in the world.

It's hardly a co-incidence that this change has occurred under Lehmann's watch.

Comment was by Chris on November 15, 2013 at 8:05pm

I just remembered the other additive  for the sausage here- Sulfates.

Comment was by Davy on November 15, 2013 at 7:57pm

There are hot bread shops but they buy in prepared flours so the bread similar to the conglomerate bread. But there are one or two old style bakeries that make bread more the old fashion way.

As for sausages there no different to yours these day! Tasteless pieces of excrement.

Comment was by Chris on November 15, 2013 at 7:35pm

Your bread is probably also made from more artesian (If I may) practices too.  Of course I haven't been to Chicago, or NYC for a while. _ I'm thinking about 7-11, or Wallmart practices and general corporate food distribution.

Comment was by Chris on November 15, 2013 at 7:31pm

You probably also get better sausage there.

Comment was by Davy on November 15, 2013 at 7:20pm

Well the canned beetroot we get isn't mushy, they retain the firmness that beetroot has when you boil them yourself. The last time I looked what you get in tins is either sliced or baby beetroots.

Comment was by Chris on November 15, 2013 at 7:10pm

Home made pickled beetroot is really good  - it's not the same as the canned mushy stuff - sort of like the difference between Heintz 57 Ketchup and real home made ketchup, or catsup.

Same goes with pickles, or sour cabbage (krout) for that matter.

But we all know the sausage and wieners off the street (or in the supermarket for that matter) aren't the same as they were in 1910- 20, or even 1970. Now most packaged sausages are disgusting. They taste like formaldehyde and preservatives.

Comment was by Davy on November 15, 2013 at 9:30am

No it is pickled Beetroot.

Comment was by Richard Treehockowitz on November 14, 2013 at 7:04pm

@ Davy; Beets on  burger, eh? Would those be what we refer to here inn the States as "pickled beets", or are they merely the sliced and canned in water variety? Fascinating.

  Bacon is surely a staple on burgers, even at all of the well-known corporate chains (which shall remain unnamed), but other than pineapple, the additional ingredients you refer to are not unheard of here, although such "condiments" are typically only found at higher-end places.

  Hot dogs, on the other hand, are usually offered with  variety of condiments and toppings that seem to be more regional.

  The "Chicago Style" (my hometown) hot dog history began with street cart hot dog vendors during the hard times of the Great Depression.

  Money was scarce, but business was booming for these entrepreneurs who offered a delicious hot meal on a bun for only a nickel. The famous Chicago Style Hot Dog was born!

  They'd start with a Vienna Beef hot dog, nestle it in a steamed poppyseed bun, and cover it with a wonderful combination of toppings: yellow mustard, bright green relish, fresh chopped onions, juicy red tomato wedges, a kosher-style pickle spear, a couple of spicy sport peppers and finally, a dash of celery salt.

  This unique hot dog creation with a "salad on top" and its memorable interplay of hot and cold, crisp and soft, sharp and smooth, became America's original fast food and a true Chicago institution.

  Oh, by the way, "Chicago style" also means NO KETCHUP (except maybe for the french fries), and some places are real serious about that tradition!

  Hungry yet?

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