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Vegetarian Sausages and Some Really Old White Wines

In Food Product for Home on October 3, 2013 at 16:52

Doof Home

Costco run last week yielded these locally made-in-Seattle vegetarian sausages.

These fit right into the plan of eating less animal products.

They looked delicious enough to purchase and try.


Each Costco pack came with 3 flavors – spicy Mexican chipotle, smoked apple and sage, and Italian with eggplant.

The ingredients were very clean and the primary ingredient was vital wheat gluten.

Preparing them was a little cumbersome.

Each sausage had an inedible casing which needed to be cut and split off before grilling or frying.

Once the casing was removed though, the aroma alone was worth the effort.

All the sausages were very fragrant and smelled like real sausages.

Taste test was next.

All sausages were fairly dense, which was expected from imitation meat.

I was amazed to find some flavors had better texture than others.

The sausage with the best texture was the smoked apple sage.

It was probably due to the fact that the sausage contained Yukon gold potatoes and apples.

It yielded a softer moister texture for the sausage, and much more similar to regular meat sausage.

The apples were sweet with a nice hint of sage.

The spicy Mexican chipotle was SPICY!  It was quite garlicky.

The chipotle sausage had the second best texture.

The Italian with eggplant was the most dense of all three.

The sausage started to split vertically across as I was frying them.

The flavor, however, was excellent.  It tasted just like regular Italian sausage.

Overall, I liked these sausages quite a bit and most definitely would buy them again especially for parties, or making pizza.

I will be testing them out in the coming days to see if I can use these sausages in pasta sauce, whether they would hold their shapes with stirring and frying.


…and some REALLY old white wines.

When we moved into our house, the previous owner so generously left us these REALLY old white wines.

The oldest one was from 1979 and the newest of the bunch, 1993.

Curiosity won and I just had to open them and tried them.

I was expecting moldy flavor and vinegar all across.

To my surprise, each one of them behaved so differently after all these years of aging, it made this tasting of very old wine interesting.

First, I had to open the two 1979 bottles.  Both were Chardonnay: one from Argentina and one from Oregon.

Both tasted very metallic.

The corks cracked the minute wine opener was inserted.

To my surprise, the Argentinian wine was vinegary but also turned very meaty, but no moldy flavor.

The Oregon one did not fair well.  It had the expected moldy, corky flavor.  It also had flavors of curry and green apple, and tasted salty.  It was mind-boggling.

Moving onto the 80’s.  There was an 83′ and an 84′ Chardonnay from Washington.

Their colors were just wrong — the color of brewed black tea.

One had a bad cork after the foil was peeled off.  It looked crusty and moldy.

However, both had raisin, prune-like aroma.  The one with bad cork was skunky and the one with good cork was vinegary.

Finally, the 90’s.

Both were Chardonnay from Washington.

Both of the corks cracked upon opening.

Interestingly, they had an oatmeal aroma, nothing too foul.

They were very sour, astringent, and bubbly!

Both bottles tasted like very bad champagne with its paper mill, cardboard flavor, bitter and metallic.

Lastly, an unknown year table wine (second one from the right in the above picture), assuming red, but it could just as well be a very wrong colored white.

It was the first time I saw a cock partially shrunk and detached from the side of the bottle.

The cork disintegrated and as I turned the cock screw, the cork offered no resistance, and I pushed the cork downwards instead of drawing it up.

Eventually I managed to finesse the cork out and it was the foulest of the bunch.

It smelled like the Chinese black vinegar for crabs.

I could not bear to put that in my mouth.


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