PC Octoberwurst Smokies [...] Weisswurst without the veal.

And I presume sort of smoked, too.

I misspoke or at least mistyped. They are called simply PC
Octoberwurst and they are not smoked. They are the same size, shape
and price as the various Smokies, in similar packaging and beside
them in the wiener cooler.

Not being a sausage expert, I have to ask how
they differed from normal Brats.

We enjoyed them grilled rather than boiled and in a bun with the
usual hotdog condiments.

The Bavarians like their Brats both ways. I now
prefer mine boiled, because of the salt factor.

PC Duck Mousse Pate

I have my doubts about the egg white.

I guess it's included so they can call it mousse instead of liver
paste which sounds classier and so more expensive.

You can make mousse without egg whites, though using
just gelatin as the moussifier may be trickier.

Was it anything like a classier version of tube braunschweiger?

That had me puzzled for a minute until I remembered that Americans
call liverwurst Braunschweiger. "Braunschweiger is soft and
spreadable and commonly sold in tubes, whereas Liverwurst is firmer
and sliceable." I think of Braunschweiger sausage as something
similar to Mettwurst, made of minced but not emulsified beef and
pork, with no liver in it. And it looks a lot like this: https://tinyurl.com/real-braunschweiger

A cooked mettwurst, then? I'd be not so enthusiastic
about it as I am about our braunswchweiger.

The USDA requires that the product contain a minimum
of 30% liver. A typical commercial formula is about
40% pork liver or scalded beef liver, 30% scalded
pork jowl, 20% lean pork trimmings and 10% bacon
ends and pieces [M's note: making it about the ideal
sausage, except maybe the pork trimmings should be
fatty]. - from the all-knowing Wikipedia

I'm sure the inhabitants of Brunswick know how to make all kinds of
sausages.

I'm sure most Europeans know how to make sausages
out of most meats. Wieners and frankfurters and
debreceners are pretty much a common item (as
would be bologna if it were in a small casing),
fine-ground things that you can't get your kids
to eat otherwise, stuffed in a casing.

But yes the mousse was a fancier version of liverwurst in a tube,
duck liver being more delicate than pork liver. The cream made it
taste less livery. No doubt the carrageenan and water aided in that
too.

Properly prepared duck liver has a relatively mild
liveriness, especially if cooked in ample fat of
whatever origin. I'd not think to use dairy fat in
such a sausage, as fat from the duck itself is the
most savory (and I would contend just about perfect).

Other recent tastes:
Four women aged 11,13,19, and 41 have invaded our house and the
kitchen is full of strange foods as a result: vanilla yogurt, sweet
fruited yogurt, frozen yogurt, watermelon flavoured malt liquor, low
proof blue liquor, couscous, huge sacks of avocados and bunches of
hideous kale. (And don't get me started on the potions, lotions and paraphernalia in my bathroom!)

[snork]

Was the blue stuff Hpnotiq, Kinky, or Curacao?

As there is still Chartreuse in the house (a little goes a long way!)
I messed around with last word, green goddess, Bijou, green ghost
variations but without lime juice and settled in on: 1 oz each vodka
and gin with 1 tsp each Chartreuse and lemon juice. Now I just need
to name my creation.

Green pastures, Gin lane, Bitter monk?

The day before I re-stocked the liquor cabinet I was reduced to gin
and Advocaat and there was no sparkling lemonade or 7-UP on hand
either, just ginger ale, so I invented the gin gin snowball. It
tasted better than it sounds. Even Roslind, the purist, found it
palatable.

How can a purist like advokaat?

This week's beer was Big Rock Kristallweizen. I am not usually fond
of wheat beers but it was hot and sunny out and I felt like something
both light bodied and flavoured. It's more malty than hoppy but
still clocked in at 16 IBUs, crisp not sweet but lacked the citrus
and fruity flavours a wheat ale is supposed to have... a few drops
of lemon juice cured that deficiency, just as lime juice can improve
Mexican lagers.

Well, that citrus and fruity aspect is precisely
why I don't care for wheat beers (possibly the
origin of your disdain as well).

Also purchased: a half bottle of Frangelico which I have never
sampled before. I dislike Amaretto but thought hazelnut sounded
good. And it is but that stuff is so exceedingly sweet I can't see
using it in a cocktail. Perhaps in coffee after dinner but I suspect
the bulk of it will going to various desserts.

I used to like generic creme de noisette,

This is both an after dinner drink and a sweet dessert in a single
cup ...
Title: Cafe Ole

Oy vey.

Norwegian coffee
categories: booze, joke, do not drink
servings: 1

4 oz Everclear alcohol
4 oz coffee

Make some coffee of your choice. Fill the coffee cup
half-way with coffee, add a penny, and pour your
alcohol in the cup until the penny floats. Take the
penny out and you've got yourself what we say in
norway, "Karsk".

M's note: chosen because it might as well be called
Cafe Ole.

drinksmixer.com

By way of atonement -

Smoked short ribs for a crowd
categories: Georgia, main, pork
servings: 40 to 50

50 lb short ribs of chefÿs choice
oak wood
smoked demiglace
10 lb green tomatoes, more as needed
2 qt Braggs apple cider vinegar with the mother
1 c salt
3 lb red, yellow and green bell peppers
2 lb carnival cauliflower, cut into small florets
1 lb granulated sugar
2 qt water
dehydrated hominy
tapioca starch
water

For the short ribs, get smoker lit and up to 275F.
Season short ribs with salt and pepper. Smoke for
about 7 hr until they reach and internal temperature
of 195F. You want to keep the smoke even at about
200 to 225F. Let rest and portion into 2 oz rectangles
(??). Glaze with smoked demiglacÿ.

For the green tomato relish, bring vinegar, water,
sugar and salt to boil - taste and adjust for sweetness
if necessary. Have diced tomatoes, peppers and
cauliflower in a large cambro container. Pour boiling
pickling liquid over the vegetables and place in the
fridge overnight to cool down.

For the hominy, rehydrate hominy in hot water for 10 min
until tender. Once tender, drain excess water and dry
the hominy lightly. Toss gently in tapioca starch and
fry at 350F until golden brown and crispy. Season with
salt to taste.

To serve. Place glazed short rib on the plate, top
lightly with the pickled green tomato relish and finish
with the crispy hominy for crunch.

Jonathan Jersualmy, via Anna Hall, Brunswick GA News 6/12/2015
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