GDMT: Rams/Jags London

[Merlin]

I like turkey breakfast sausage… is that the type you get?

Yes. It is very lean and tastes like mediocrity.

 

[RamFan503]

9:30 for me.

Bloody Mary at 9:00.

Bong Swat or 5 with the Bloody.

Bloody Maria I should have pointed out. That means tequila instead of vodka. Way more uplifting and tasty for the record.

Too early for real food for me.

I do Gin Marys. Tangueray instead of vodka. I’m not much of a vodka fan. I may have to try a bloody Maria. I’ve got some Don Julio Anejo that would work quite well in my mix.

 

[RamFan503]

I switch between vodka, tequila and have started using gin (Whales Tale or Bombay Murcian Lemon) and really like the way that turns out. Probably in the minority there too, as most people don't like gin, haha.

Yep. Gin is my go to. I like Tangueray for its herbiness. But gin makes a much better bloody than vodka.

 

[RamFan503]

I had to look up what that was. Sounds tasty…

Linguica is a type of smoked pork sausage originating in Portugal, known for its garlicky and paprika-seasoned flavor. It is a coarse-textured, rich sausage that can be grilled, pan-fried, or used in dishes like soups, stews, and pizzas. The sausage is versatile, adding a bold and smoky flavor to many meals

I guess you lived in a cave up in Canada. WTF?

 

[CGI_Ram]

I guess you lived in a cave up in Canada. WTF?

Is it called something else? I don’t think I’ve ever heard of it.

 

[RamFan503]

Is it called something else? I don’t think I’ve ever heard of it.

Nope. In fact on Hawaii, you can get it with eggs at McDonald’s for breakfast. And they actually do a pretty good job of it even though I’m not a scrambled eggs kind of guy.

 

[Merlin]

Is it called something else? I don’t think I’ve ever heard of it.

"Portagee sausage" is how I came to know it (if we're talking about the same thing). Had never seen or tried it prior to being stationed in Hawaii the first time. Shit looks kind of gross tbh so when I make it I tend to give it a slight char on both sides. Slice them thick, brown them and serve with eggs over whatever your pref is and a couple scoops of calrose.