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April 23, 2009
kielbasa, cat, math
Things I want to do: drink a bottle of Two-Buck Chuck and eat an entire Trader Joe's turkey kielbasa (pre-cooked!) and have the whole thing amount to 21.5 points out of my daily allotment of 34.
God bless you, Weight-Watchers Online.
Kitty broke a red wine glass. It was full of wine at the time. I was not pleased.
I swear this is training for children: I feel bad for yelling at her, given that a) she's a cat, b) she didn't mean to do it, c) nobody was injured and d) the glass is easily replaced. We are too permissive about letting her on the coffee table when we're eating, which is why she was up there in the first place. So it all comes back to bad parenting.
Maybe somebody else can have children instead.
Kara is out with coworkers and I thawed the grill for the season. She weathered the winter well (the grill, not Kara...well, Kara did too, but I was talking about my Weber Q--Consumer Reports loved it for a reason; it's not as cheap as a supermarket hibachi, but if you want something that will last, it's the only small gas grill you should bother buying.)
I started off grilling red and cubanelle peppers and a vidalia onion in a grilling basket--tossed with olive oil, parsley, rosemary, thyme, black pepper and garlic powder. Threw the turkey sausage on the grill next to the basket, and realized that the veggies just weren't getting that good char. Inspired partially by the fact that attempting to toss the veggies in their (hot) basket ended up with half of them on the grill, I put the rest on there too. I cut them pretty coarsely, so very few went through the grate.
After a bit, I cut the kielbasa and tossed it in with the veggies, kind of sloshed the whole mix around over the course of twenty minutes or so, and then put it back into the grill basket to cook a bit more. The last part was probably unnecessary; honestly, peppers and onions have such a high water content that you can cook them over direct heat (on a gas grill at least) for fairly long without reducing them completely to char. In the end, you get a good combination of crunchy vegetable and charred, crispy edges.
Obviously, kielbasa is one of the superior forms of meat, and the grill is the superior form of cooking meat, so the equation is something like:
kielbasa(meat) + onions(peppers)(vegetable)^oil = awesome
Posted by Mark at April 23, 2009 08:29 PM
Comments
Let me explain something. You live in Boston. You have a large Irish population. Therefore you have good Irish Whiskey and various food dishes involving POTATOES- also seafood but just because there is a large body of water to your east.
You do not live in Chicago or the Pennsylvania Coal Region with a large Polish population. Therefor you do not have good kielbasa. And the darn kilbo was turkey. No matter what you and your brother, Matt think. TURKEY is for Thanksgiving it is not for making KILBO or hamburgers. It is a sacrilege to use anyting else but pork and beef to make Kilbo and hamburgers need to be made with dead cow parts.
Posted by: TheOldMan at April 24, 2009 12:53 PM
That does look delicious. I must say, having a picture in a blog makes it about 434% better.
Posted by: Matt at April 24, 2009 12:54 PM
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