Pretty much unlimited.
I prefer to two fist it, and get as many of those long, salty meat tubes in my mouth as possible, but I have been working a new routine involving eating a quarter mile of links slowly, a bag of sheep intestines and just pinching them off on the way out.
Poverty sausage.
This is what I get in New York if I want a some for a picnic or some shit. It’s great with a loaf of French bread and brie.
Shit, I’m going to Paris again very soon. I am now getting hangry.
It’s available in the States? Where do you buy it?
Dude, I live in New York. Everything is available here if you’re willing to pay the price.
I RARELY go to Whole Foods but if I want this type of shit I have to go there. Last time I bought French sausage there, however, it was expensive. It’s also seasonal, I imagine, since they get most of their meats from Upstate or New Jersey. They just happened to have some French sausage available.
I have local sausages prepared the same way if I’m up for it. I can get that at a farmer’s market in Jersey City (sometimes they have it but mostly just a few selections) or the ones at Union Square.
This is the most dangerous, once you start you just cant stop…
Fiah tacos are bottom of the barrel shit tier
Thee one in vegas at del taco in the food court
$2.30 ish
wrapped in foil.
Lime slice.
da bomb
order 2
gonna need to take a pic this year
Prepare to strike, now!
I would agree if you hadn’t used the shitty Libby’s version, you “only buys the brands on the bottom shelf” mofo.
we need an LMFAO button for HAX’s post im dying
About 1 year member.
YJDK
#Beenhadsausagtriarch
Why all my pics stay around. everyone else 404-d. I’m da bess. Fixed the old smileys back MAD2=YESS
Hax Shaft Agent’s ghost, confirmed.
Oh, my capiocola turned out great last year. I just over-salted it. I had no clue what the proper procedure was and no where on line had it, so I just winged it. What I ended up with was edible, but way too salty. I think I salted it too much out of fear that it would mold. Now I know better and I’ll leave the salting process to only 2 or 3 days. Also, I’ll wine rub it first, then seasoning cure it and then salt it to add an extra barrier to the salt infusing throughout the entire piece.
Definitely will do again once it gets cold enough. Will post the results this time, since I won’t be at the experimental stages any longer.
Stop, just… stop… bruh…
smh
because i feel this is my most appropriate response…
Oh lawd… faints