Though I’m not Trekkie, this … how do you say? Um …
Yes, apparently someone (a few years back as it seems), sat down to turn a collection of German sausage into a full fledged version of the Starship Enterprise, which you all know as the ship from Star Trek.
Start here:
End Here:
You can follow the complete assembly on Spackonauten.org, or check out the “ship in action” over on tumblr.
[via gearfuse]
Just because I was away doesn’t mean the world came to a screeching halt (shocking, I know). So here are some odds and ends from around the net from the past week+. I’ll leave this post, with a heavy heart.
Early last month, the Wurstkoffer started to creep around the internet. I thought it would make for good Saturday readings. For those of you that don’t speak German (that’s me), this modified toolbox is toted around as a sausage briefcase. Whoever had the chutzpah to come up with this freaktastic pack of goodness some 10-years ago deserves a debt of cultural gratitude. While it’s disappointing to see that the case wasn’t actually modified, getting 19 different types of cured pork into one little case is quite impressive. Enjoy!
[via too many places to count]
Paul Albrecht is no stranger to the Atlanta dining scene. A founding member of the Buckhead Life Restaurant Group, he is the purveyor of the namesake Paul’s Restaurant and the newly minted Social Vinings. Now he and son Patrick, who collectively run the Great Food Inc. restaurant group, are set to open The Burger Lounge in Vinings.
How could this possibly be real? What follows is supposedly a recording of a complaint call made to the Jimmy Dean Sausage 1-800 number. Real or not, it’s pretty funny. That said, it’s pretty tame until the last few seconds – at which point it becomes straight up NSFW.
Recipe care of Susan Steinberg
My good friend Susan Steinberg has imparted a great deal of knowledge on me in these past few months. Steinberg is the very definition of a “functional foodie.” She ran a very successful local catering service for many years; that success led her to open a widely acclaimed restaurant. Nowadays, she spends her days busy as ever … but she’s always taken the time to hang with me.
Susan was kind enough to let me transcribe this recipe so that everyone can share. The quantities here are huge…so you’ll want to trim this down if you’re cooking for just a few people.
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