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Thread: Uncharted rambling of a Primal mind... page 311

  1. #3101
    ssn679doc's Avatar
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    Quote Originally Posted by NZ primal Gwamma View Post
    Thats what i is talking bout DD
    I guess the size of the hank of sausage is important...

  2. #3102
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    did anyone notice how i studiously ignored the sausage comments and didnt take the bait LOL and it is not the size of the hank of the sausage, it is the method with which it is prepared that counts!

  3. #3103
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    Quote Originally Posted by NZ primal Gwamma View Post
    Thats what i is talking bout DD
    Lol, I don't minds it long, its stills gotta be cooked....

  4. #3104
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    Hhhhhhmmmmmmmm, and spicey an all
    "never let the truth get in the way of a good story "

    ...small steps....

  5. #3105
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    i like raw sausage meat. and i guess i also like andouille sausages if i can get them without any pork in. trying to work out the entendre with that one!

  6. #3106
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    Quote Originally Posted by seaweed View Post
    did anyone notice how i studiously ignored the sausage comments and didnt take the bait LOL and it is not the size of the hank of the sausage, it is the method with which it is prepared that counts!
    Lol, I admires your considerable restraint....and absolutely, it's all the prep, preperation prevents reperation, bit Phil 'o' Sophical that....

  7. #3107
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    I guess no one like fermented meat......

  8. #3108
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    Quote Originally Posted by NZ primal Gwamma View Post
    Hhhhhhmmmmmmmm, and spicey an all
    Naturally, its gots to be spicey....

    Quote Originally Posted by seaweed View Post
    i like raw sausage meat. and i guess i also like andouille sausages if i can get them without any pork in. trying to work out the entendre with that one!
    Made some andouille using me smoker, looked ugly, tasted ding dong....Don't worry G will work out an entendre....

  9. #3109
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    Quote Originally Posted by seaweed View Post
    i found this and thought of you doc
    Man loses weight on Oktoberfest diet
    approx 2142 cals a day. prob equal split of F/C/P. interesting anyways.
    That's an hilarious article. I like how he has lighter beer to start the day, then works up to stout at night. Also, it cracked me up that he relies on his son when doing this protocol because he can't drive.

    Quote Originally Posted by NZ primal Gwamma View Post
    Could you possibly find me a diet that incorporated wine and steak please seas......... Surely you could find one somewhere.......
    G, there used to be some kind of "Business Man's Diet," that was pretty much steak and whiskey. But I think if you stuck to a low carb red, you could get the same effect. Think of the wine as being your (low carb) veggies. *chuckle*

    Quote Originally Posted by NZ primal Gwamma View Post
    Dont we all Doc......... Dont we all!!!!
    A really good sausage is hard to find.

    Quote Originally Posted by ssn679doc View Post
    I guess no one like fermented meat......
    As long as it's done in a hygienic setting.

    Quote Originally Posted by Dhansakdave View Post
    Naturally, its gots to be spicey....

    Made some andouille using me smoker, looked ugly, tasted ding dong....Don't worry G will work out an entendre....
    Sometimes the ugliest sausage can fool you as to the satisfaction it will bring.
    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

    B*tch-lite

    Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

  10. #3110
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    Quote Originally Posted by JoanieL View Post
    That's an hilarious article. I like how he has lighter beer to start the day, then works up to stout at night. Also, it cracked me up that he relies on his son when doing this protocol because he can't drive.



    G, there used to be some kind of "Business Man's Diet," that was pretty much steak and whiskey. But I think if you stuck to a low carb red, you could get the same effect. Think of the wine as being your (low carb) veggies. *chuckle*



    A really good sausage is hard to find.



    As long as it's done in a hygienic setting.



    Sometimes the ugliest sausage can fool you as to the satisfaction it will bring.
    Ahhhhh Joanie.... the all knowing sausage-master.... I'm glad we weren't talking about fishing....

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