Comments on: Sour Sausage Vendor (Wednesday Photo) http://thaifoodandtravel.com/blog/sour-sausage-vendor/ Exploring with Kasma Loha-unchit Wed, 01 Feb 2012 07:07:26 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: Hmong Sausage Vendor (Wednesday Photo) « Thai Food and Travel Blog http://thaifoodandtravel.com/blog/sour-sausage-vendor/comment-page-1/#comment-1224 Hmong Sausage Vendor (Wednesday Photo) « Thai Food and Travel Blog Wed, 14 Jul 2010 07:08:01 +0000 http://thaifoodandtravel.com/blog/?p=621#comment-1224 [...] another Sausage Vendor (in [...] [...] another Sausage Vendor (in [...]

]]> By: Michael Babcock http://thaifoodandtravel.com/blog/sour-sausage-vendor/comment-page-1/#comment-159 Michael Babcock Tue, 07 Jul 2009 15:39:21 +0000 http://thaifoodandtravel.com/blog/?p=621#comment-159 Hmm, hard to say. Kasma seems to think the heat can be made even for all of the sausages -- but you certainly would know which ones got on the grill first. Hmm, hard to say. Kasma seems to think the heat can be made even for all of the sausages — but you certainly would know which ones got on the grill first.

]]> By: Adirec Torytski http://thaifoodandtravel.com/blog/sour-sausage-vendor/comment-page-1/#comment-158 Adirec Torytski Tue, 07 Jul 2009 07:26:09 +0000 http://thaifoodandtravel.com/blog/?p=621#comment-158 Hey Brett, I get where you are coming from, why is the entire stack in a spiral, I think you mean like are they cooking the middle ones and as they cook first then cut them off and pull the string if you like and the other sausages slowly get closer to the heat! I wonder is that really what is going on, I never paid any attention before but it makes some sense at least? That way you should know which sausages are likely to be finished next as well yeah? No guessing which ones you put on last anymore with the sausage ring cooking method!! Looks great, almost wish I could smell them cooking as well.... what do you think Brett/Michael is that why the whole string of sausages is in a curve?? Let me know, got me curious now... Rgds A Hey Brett, I get where you are coming from, why is the entire stack in a spiral, I think you mean like are they cooking the middle ones and as they cook first then cut them off and pull the string if you like and the other sausages slowly get closer to the heat!

I wonder is that really what is going on, I never paid any attention before but it makes some sense at least? That way you should know which sausages are likely to be finished next as well yeah? No guessing which ones you put on last anymore with the sausage ring cooking method!!

Looks great, almost wish I could smell them cooking as well…. what do you think Brett/Michael is that why the whole string of sausages is in a curve??

Let me know, got me curious now…

Rgds
A

]]> By: Michael Babcock http://thaifoodandtravel.com/blog/sour-sausage-vendor/comment-page-1/#comment-135 Michael Babcock Wed, 24 Jun 2009 16:53:06 +0000 http://thaifoodandtravel.com/blog/?p=621#comment-135 I asked Kasma about this one. She says that the sausage naturally curl that way because they are stuffed in intestines, which have a natural curve. It has more to do with that than cooking time. With the grills such as the one above, it’s fairly easy to move the coals around to push them out to the edge. The charcoal in Thailand does not burn very hot and can go down to a really low heat (unlike Mesquite, here) so things can be left on the grill longer. There’s not a lot of cooking time involved; just browning the sausage. I asked Kasma about this one. She says that the sausage naturally curl that way because they are stuffed in intestines, which have a natural curve. It has more to do with that than cooking time. With the grills such as the one above, it’s fairly easy to move the coals around to push them out to the edge. The charcoal in Thailand does not burn very hot and can go down to a really low heat (unlike Mesquite, here) so things can be left on the grill longer. There’s not a lot of cooking time involved; just browning the sausage.

]]> By: brett http://thaifoodandtravel.com/blog/sour-sausage-vendor/comment-page-1/#comment-133 brett Wed, 24 Jun 2009 11:55:58 +0000 http://thaifoodandtravel.com/blog/?p=621#comment-133 why the spiral? do they feed it from the outside in, so that they don't all cook at the same time? why the spiral? do they feed it from the outside in, so that they don’t all cook at the same time?

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