It rises ever so slowly up a long incline to the next town to our west, the way tree-lined and tranquil. Uphill all the way there, but downhill all the way back, which counts as perfection in my bicycle lexicon.
I make the trip a couple times a week from late spring to late fall. Roads regularly intersect the route, where, of course, you have to stop and look both ways before continuing. One morning, at such a crossing, I noticed something glittering by the side of the bike path as I was shifting up to speed. I made a mental note to stop and examine it more closely on my way back. And there it was, glittering from drops of dew caught in the morning sun—a spanking new can of Armour Vienna Sausages.
A more decent person would have left it in case the person who dropped it came back to look for it; a more cautious or health-conscious person would have looked away at once.
I got off my bicycle, fished it out of the grass, took it home, and eventually ate its contents. Why did I do this? A simple question, maybe, but the answer unfolds into a complex weave of reasons.
First of all, there was the incongruity. Ideally, on such a bosky path, one would like to find a cluster of morels. But what one would reasonably expect to find is a dropped bag of trail mix. Not this. My phrase for the Vienna-sausage category of product is "lonely guy food": cans of potted meat, pork loaf, beef chunks in gravy, no-bean chili suffused with textured soy protein, canned tamales.
The Vienna sausages are already cooked when you buy them. They can be eaten cold, as is or warmed up. You can heat them up in water but do not boil them. Heat the water to a boil, turn it off and let it sit for a few minutes. While the canned Vienna sausages do include beef and pork, they also contain mechanically separated chicken, natural flavors, sugar, salt, and sodium nitrite a preservative.
You can eat the sausages right out of the can, or you can use them in all sorts of recipes. I like to slice them up and brown them with onions and garlic. The word Wiener implies Viennese in German.
The sausage was invented by a butcher from Frankfurt, who later moved to the capital of Austria ,Vienna , which is why in Vienna the sausage is called Frankfurter which means hot dog. Vienna sausages are highly processed and may not be best consumed often because the casings are removed after cooking and thus it tends to be high in sodium. The Vienna sausage is almost like hot dogs and frankfurters with the use of similar ingredients.
Taste: Wow! This is completely fine! Good even! No wonder this sucker's so famous. It's salty but so subtle compared to the other sodium bombs. Texture: This feels like actual meat! A little oily, sure, but it actually eats like food. I'm getting seconds. For sure, but make sure you have access to some sort of grilling element down there. This stuff could sing with a little char. Appearance: While the meat itself is gray and lifeless, the tomato sauce adds a much appreciated splash of color.
And the balls are perfectly round, which is so strangely comforting. Aroma: This smells just like my suburban childhood. The only negative is that the sauce really overpowers any hint of meat smell. I can't believe I just used the term "meat smell.
Even though I really enjoyed this dish, the meatball itself did finish with a mild but lingering chemical flavor that I couldn't ignore. Texture: Each meatball is rather limp and frankly not very meaty. It could be anything, really. It could be a matzoh ball. It might be a matzoh ball. I'm about two beers away from buying a sizable amount of SpaghettiOs stock.
Who's with me? Skip to main content Eat. The rules. Meats were evaluated in terms of four distinctive categories: appearance, aroma, taste, and texture. Each canned meat was consumed in its standard recommended form -- that means nuking the meatballs and hash, spreading the spreads on a cracker, and so on. Pork, chicken, and beef products only. Canned fish is just too universal and boring to make the cut. Also, I really, really, really hate sardines. Absolutely no vegetables allowed except potatoes in the hash because that's the whole point of hash.
Corned beef.
0コメント