i must say i love the random burps i picture a bit of sausage flying out and his throat hurting for a moment followed by a muttered "that was a good one!" LMAO
The official wording of the sausage/ruffalo rating is that the official sausage score reflects the total possible score (5) minus the “Ruffalo rating” (1-5), with an error of +/- 1/2 points
Good sausages tend to hold together in place, so when it is blown it wont scatter everywhere and texture-wise tastes better because it is not soggy or mushy.
As a Canadian, my favourite slice of Americana is going into a Marie Callenders and having all 3000 calories of a chicken fried steak smothered in that goopey white gravy.
3000 calories!? You buying the diet version? If you don't have to sign a waiver claiming that the chef is not responsible for your death via heart attack, you aren't getting a decent chicken-fried steak.
Ive been to places where the chicken fried steak is literally bigger than the plate they serve it on. The best are always the crispiest/most heart attack inducing.
Wait is there actually a Marie Callenders restaurant? This is blowing my mind. I assumed it was only a frozen food provider. This is like telling me you went to a sit-down Stouffers or Totinos restaurant.
@@BioYuGi No. Marie Callender is, as far as i know, frozen food. I think we/they were all talking qbout restaurants that sell chicken fried steak. Im from Texas so yeah, its like the best food ever.
fun fact: chicken fried steak and country fried steak are two different things. country-fried steak is flour-dusted and usually served with brown gravy and onions, chicken-fried steak is breaded with eggs and served with cream gravy. you made CHICKEN fried steak sausage.
That didn't sound right so I looked into it. Wikipedia seems to denote the difference as country steak being pan-fried while chicken steak is deep-fried. I notice your distinction comes from Food Network which is a pretty good source, though. Several other food sites use this as a guideline as well. I've rarely had or seen a fried steak of any name that has been served with cream gravy. This may be an issue similar to cottage pie/Shepard's pie. Very similar differences, with one main difference, but you'll often see restaurants beef pies as Shepard's pies even though by definition they're cottage pies. In conclusion I think I'll agree with your findings, and state that any time I've had a country fried steak with a cream sauce it was erroneously named.
@@BioYuGi I have been throughout the US and never encountered a version of this that isn't made like in the video, and the terms are used interchangably
Not according to any restaurant I've ever ordered country fried steak at. Never had one with brown gravy or one that was just flour dusted. Always egg breading, always white gravy.
@@batedflounder47sox66 exactly as it sounds 😂 an edible thong for a fun and sweet time, with the Candy Thong, you can enjoy all the southern regions, with a sweet twist!! (AsseenonabsolutelynoTV.notresponsibleforpinkeye.forsafestmostsanitaryuseonlyeatacandythongthatyouhaveworn.ifcandythongisbrownAVOID.)
Fellow Latin geek here, for those who don't speak Latin the phrase that Thomas sent Mr. Sausage was "faciamus tomaculum" - pronounced "fak-ee-AH-moos to-mah-COOL-oom" - and it means literally "make the sausage" (tomaculum). I think there is some debate as to whether tomaculum was a specific type of sausage or just the generic word for the food, since it's a combination of Greek and Roman syntax. Also that antique sausage grinder is freaking SICK.
I just had an epiphany. I used to think that the negative correlation between the Ruffalos and the sausage score was just a fun coincidence, but Ruffalos are actually just an indicator of how much the grinded material is sausage like or not. As of today, I am enlightened.
I always keep forgetting that this is a sausage channel, I expect the video to end once the meal is done, and every time the meal gets aggressively stuffed into the meat grinder it’s such a surreal experience
There's a special feeling I get each time Mr. Sausage slides a perfectly good looking dish he just spent time and energy making right into the grinder tray.
Obviously the master of sausage is awesome. But I'd like to say all you viewers are amazing as well. I just love seeing all the creativity, support and love you all give that's shown when he opens the fan mail at the tasting table with all that artwork. You all are truly great human beings. 😁👍
My guess is he looks in his fridge and he takes something out and says this should be good for dinner but then he remembers that he needs to make a video
Potential editing mistake: Am I crazy or did Mr. Sausage technically give this sausage a four and a half out of six instead of four and a half out of five?
Well there was no drawn icon for the 'missing half'. There's four full sausages, and then half a sausage with the 'poof', which is 4 and a half and then the ash is just the remnant.
I just learned about the inversely proportional relationship between Mark Ruffalo count and final score for any given sausage made on the Ordinary Sausage youtube channel, and it is fascinating. Very applicable to this video.
I gotta compliment you on that gravy, perfect consistency, I could almost smell it through the screen. I was afraid you might use gravy mix but you did it the right way. Great video sausage man
Y'know normally sausaging things from a whole meal is a crime against the culinary arts but I'm pretty sure folks at the county fair would approve of this whole heartedly
Pick a comment, any comment: 1. Amusement over Mr. Sausage's skill at cooking. 2. Looks like something that would be on interdimensional television. 3. Mark Ruffalo:Sausage ratio theory 4. One more sausage video
This episode was so freaking satisfying good cooking 1 ruffalos no BUT FIRST smashing no bursting peak sausaging yet the chaotic energy still lingered in the air
I’ve only tried country fried steak once. It was at an IHOP in California. We had just gone to this weird lake place with tadpoles and this big pipe and stuff and were stuck in traffic at like 9pm and we were all hungry so we stopped by this IHOP.
that looked really good just presented traditionally with the sauce. this channel doesn't usually make me hungry, but today is not a typical day. thank you, mr. sausage.
how crazy is it that just as i was watching it come out of the grinder i thought ‘that looks like regrind time’ and I WAS RIGHT. the beauty is that, like most of you, my only knowledge of sausage making comes from this show.
Down south here it's chicken fried steak cuz it's steak fried like you fry chicken and is ideally done in a cast iron skillet, also a tip for the oil, you can throw it in the backyard if it's just a bit like you got there that's what we do here in south Texas lol
