be worth a try next time.
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L
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-Original Message-
From: luiznoia . lt;noblankt...@gmail.comgt;
To: Azores Genealogy lt;azores@googlegroups.comgt;
Sent: Tue, Oct 22, 2013 6:14 pm
Subject: Re: [AZORES-Genealogy] Difference between Portuguese Linguica and
Hawaiian Linguica
-Original Message-
From: luiznoia . noblankt...@gmail.com
To: Azores Genealogy azores@googlegroups.com
Sent: Tue, Oct 22, 2013 6:14 pm
Subject: Re: [AZORES-Genealogy] Difference between Portuguese Linguica and
Hawaiian Linguica
I don't think there's any chance of getting a recipe
azores@googlegroups.com
Sent: Tue, Oct 22, 2013 6:14 pm
Subject: Re: [AZORES-Genealogy] Difference between Portuguese Linguica and
Hawaiian Linguica
I don't think there's any chance of getting a recipe for the Santos,
but a news article from 1999 stated this:
a good recipe from the old
This dialog is not about who has the best linguica - we all have different
tastes, etc.
I was at my Sam's Club this week buying linguica, but they had along side
the Portuguese linguica, an Hawaiian linguica; I notice it's larger around
than the Portuguese linguica. My question - does Hawaiian
In Hawaii they use to sell three different types mild, spicy and hot they use
to lable them as such. None was really hot .
Edward
On Oct 22, 2013, at 11:21 AM, E Sharp wrote:
This dialog is not about who has the best linguica - we all have different
tastes, etc.
I was at my Sam's Club
E,
Here's an article on the taste differences of Hawaiian linguica type
sausages
http://tastyislandhawaii.com/2007/05/13/the-great-portuguese-sausage-shootout/
I'm working on a family project for the granddaughter of Frank Redondo,
founder in 1949 of the Redondo Brand. It has been sold to a
Thank you Edward and Edgar. The article about the different ones and ratings
is great. I am not sure what brand is at Sam's but I am going over there
today to buy some and I'll let you all know.
E
--
For options, such as changing to List, Digest, Abridged, or No Mail (vacation)
mode,
Karen,
Do you mean, Santos or Coast sausage owned by the Gonsalves family? Or
maybe Moniz, that's just across the San Leandro border.
Eric
On Tue, Oct 22, 2013 at 12:48 PM, Karen Boggs kabogg...@gmail.com wrote:
I agree in California the best is Goulart's. Our favorite is no longer
I don't think there's any chance of getting a recipe for the Santos, but a
news article from 1999 stated this:
a good recipe from the old country. Pia's original recipe is used. The
linguisa and morcella have never contained preservatives and are made daily
from fresh corn- fed pork.
The
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