Comments (Questions) of the Week

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Regarding a Properly-Cooked Sausage

From The Reverend Chad Kroeger: Hey Choad.* Would you happen to have any good classic or unusual sausage recipes for a fellow foodie? Cooking sausage, not dry stuff like salami and shit. There’s all kinds on Google but hard to filter through 350,000,000 Nothing says lovin like getting real tanked and making sausages for yo peeps.

ELV responds: We could steer you to any number of cookbooks, but wethinks it better to give you our default sausage-sauteeing recipe — one that works for any uncured sausage — everything from andouille to Italian to Johnsonville brats.

ELV update: Since we completely misunderstood the question — thinking Rev Chad was looking to cook not make sausage, we suggest you read our answer for informational purposes only (after the jump), or skip directly to the oyster and blogging questions beneath it (which are much more entertaining).

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The Ghosts of the GOLDEN STEER

ELV note: The following story appears (albeit in highly truncated form) in the current issue of VEGAS magazine. Since they haven’t posted it yet on their website, we thought you might like to take a tour of this iconic eatery, as seen through the eyes of the owner, waiters and celebs who have populated it since 1958.

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The Ghosts of the GOLDEN STEER

There are ghosts in the booths at the Golden Steer. Lots of them. Sit in any of them on a busy evening and they will work their charms on you.

Not at first, mind you, but soon enough. At first you won’t see them, or hear them (that will come later). Initially, all you will notice is a plaque or picture named after a very famous (and long dead) person. “Wow,” you’ll say to yourself, “this booth is named after Frank Sinatra.” Then you will look around and see another one with a picture of Marilyn Monroe above it, or John Wayne, or Joe DiMaggio, and you will start to wonder if these are more than mere decorations. “Oh yes, a waiter will tell you. “This is where they sat, and many of them had these booths named for them when they were still alive and coming here all the time.”

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