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HelicopterOff Topics › Saveloy's
12-07-2004 01:29 AM  13 years agoPost 1
ShempHoward

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San Francisco, Ca - too many beggars + bad drivers

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Whats in them??

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12-07-2004 01:34 AM  13 years agoPost 2
Al Magaloff

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Strasbourg, Knack, Frankfurter,Saveloy, ham sausage, Lyon sausage, beer sausage, - Garlic sausage, horsemeat sausage, - Rolled meat... Sounds yummy!

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12-07-2004 02:03 AM  13 years agoPost 3
ShempHoward

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Al - I know its a type of British Sausage but whats in them??

BTW - I see in your Profile that you were born in 1904?? Your 100 years old and still flying RC Helis?? Must be some kind of Guiness World record here.

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12-07-2004 02:14 AM  13 years agoPost 4
Al Magaloff

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Shemp, those are in fact what is listed as the ingredients. The" 1904" was for the benefit of that idiot pilot from fort meyers. Actually 12/06/1954

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12-07-2004 02:47 AM  13 years agoPost 5
Peter65

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Roxby Downs, South Australia.

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Lips and arseholes Shemp. Nothing but lips and arseholes.

Laughing at yourself will lengthen your life. Laughing at me will shorten it...

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12-07-2004 03:06 AM  13 years agoPost 6
coop

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Bainbridge, NY

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Happy birthday Al... ...Coop

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12-07-2004 03:12 AM  13 years agoPost 7
Ted Toth

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Myrtle Beach S.C.

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The" 1904" was for the benefit of that idiot pilot from fort meyers. Actually 12/06/1954
wonder who that could be

Al I see you are not a moderator any more
.

You don't stop laughing because you grow old, you grow old because you stopped laughing.

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12-07-2004 06:51 AM  13 years agoPost 8
ShempHoward

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Al - I didn't make the connection regarding the listed ingredients of a Saveloy although it looks ike a real mish mash of other sausages and offal stuffed into one casing. Although my family was in the wholesale meat business in Boston and processed plenty of hanging beef when I worked summers and vacations from age 13 to 22 I still won't touch Horse Meat. Beef, Lamb, Veal, and occasionally certain types of Pork is where I draw the line. I was served black and white pudding (types of sausages) at breakfast once in Ireland and almost gagged when told what it was made from. Funny they had great bacon - much better than the fatty crap bacon we eat here.

You recently turned the big 50 - so how did it feel? I will turn the big 55 on 12/31 - not exactly looking forward to it but I can't stop time. I think I know who you are refering to in Ft.Myers but don't understand the need to put down 1904?

Pete - They eat Saveloys in Oz?

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12-07-2004 07:12 AM  13 years agoPost 9
Peter65

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Roxby Downs, South Australia.

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By savs you mean them nasty little reds things. Smaller than a hotdog sausage and fatter?

Yep. I'm not a fan of anything cased in some type of plastic or intestines But I eat bbq sausage

Laughing at yourself will lengthen your life. Laughing at me will shorten it...

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12-07-2004 07:49 AM  13 years agoPost 10
ShempHoward

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The reason I asked about Saveloys is it came up in a conversation with a friend of mine from the UK who I used to fly with. He wanted me to come over and try them but wouldn't divulge their contents until after I tried one. I did not go to his house and I have no idea what these things look like. Now I will never eat one.

Coincidentally a good flying mate just moved back to Rock Hamptom - the Oz Beef Processing Capital or so I have been told.

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12-07-2004 08:26 AM  13 years agoPost 11
Peter65

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Roxby Downs, South Australia.

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Rock Hampton is just one of the many holes in Australia. I managed to spend a few Friday nights there in my Army days.

I don't know about it being the beef capital but they do have a large statue of a brahma bull on the main road into town which tends to loose it's nuts every year. If it's still there? Why they chose a bull and not a cow is anyones guess.

The girls of Rock Hampton were friendly to Army guys though.

Laughing at yourself will lengthen your life. Laughing at me will shorten it...

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12-07-2004 08:59 AM  13 years agoPost 12
Al Magaloff

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Ted, Mr Wonderfull put me down as a moderator on his site RCHeliSPOOGE.com, for his own amusement. Shemp, I don't feel much different than back when I was 49yrs 364 days! The 1904 was because the pilot had to have something to make fun of, so he chose my age. Not being able to add/subtract well, he never could come up with the correct age, so I gave him round numbers to work with. Thanks Coop! Shemp, I was in the meat cutting business also, and know what you mean!

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12-07-2004 07:53 PM  13 years agoPost 13
ShempHoward

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San Francisco, Ca - too many beggars + bad drivers

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Al - What end of the business were you in? My familys business would bring in reefer rail cars of hindquarters and forequarters and then break them down into sub-primal cuts which were then sold to supermarkets and restaurants.
Later on these rail cars became 40ft reefer trailers that came in on flat bed rail cars with hanging beef in them. Then the boxed beef syndrome hit really hard driving all but two wholesale processors in Boston out of business. The family business was one of the 2 survivors in Boston but they had to expand their product line and my side of the family is not involved in it any longer. They still handle hinds and fores as some demand for this still exists but they handle a lot of boxed beef. My hands seem larger than normal from being in that line of work (hooks and knives) and it makes it very difficult for me to work on Helis with big hands and fat fingers.

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12-08-2004 12:33 AM  13 years agoPost 14
Al Magaloff

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Shemp, I started working for a wholesale beef supplier to all the large restaurants/Hotels in town. My first full time job. Started first unloading. Tractor trailers full of hanging beef. Two truckers flipping two hundred fifty - three hundred pound forequarters and hinds at you as you set the hook. Hitting the "right" rib on the fores and getting your hand out of the hook before loosing fingers. Hooking the tendon in the hindquarters as they were thrown at you! Then I apprenticed to the head bonner. Spent a lot of hours with a chain mail glove on the left, and a bonnin' knife in the other.

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12-08-2004 07:56 AM  13 years agoPost 15
ShempHoward

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Thats what I did as well. Holding the hook for the "Luggers" who unloaded the hinds and fores of similar weights. Pushing the beef into the cooler on hot summer days was also on the list - work up a good sweat and then work in a cold
environment. I did not get much training in handling knives and boning as it was a union job and for the first few years I was allowed to work there without joining but later I had to join. I mainly did grunt work - heaving
loins, chucks, rounds off and on to tree hooks, weighing boxes of meat, cryovacing boneless NY strips, rib eyes and tenderloins moving fat/suet barrels around. I picked up a lttle boning experience on my own but they never offered the chain mail gloves or aprons
and those Victoria-Knox/Forschner knives were so sharp you could shave the hair off your arms with them. Real hard grunt work. Ate a lot of meat.
I don't want to go back there.

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12-08-2004 09:57 AM  13 years agoPost 16
Al Magaloff

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I don't want to go back there. Same here! Nothing worse than what grows under cases of broilers, sitting on the cooler floor!

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