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Making the sausage

Published May 08. 2010 09:00AM

My husband is the King of processed meat. He adores hot dogs, sausage, tripe, scrapple, ring bologna, liver pudding, and all the rest.

Of course, my husband is a Pennsylvania Dutchman, so his epicurean proclivities are based on his heritage.

Someone once told me "You don't want to watch while they make sausage. You'll never eat it again."

So, I asked my hubby what that meant. His answer was - "Sausage is the accumulation of a lot of parts of the pig or cow." Not happy with that answer, I asked, "What???" His second answer was, "Sausage is the remnant of what's left after the other meat parts are taken from the animal."

In other words, we don't want to watch while someone makes sausage. The fact that it tastes good when we put it on our plate is good enough.

In 2010, there are many examples of NOT WANTING TO WATCH THE SAUSAGE BEING MADE.

For instance, do we really care what happens in the kitchen of a restaurant before we get our food?

Having worked as a waitress for many years, I can say without a doubt that no one who has worked in a restaurant kitchen will ever again be totally comfortable with her meal.

When I worked as a waitress to put myself through college, the cooks loved to make jokes with the food. One time, I had an order for crab cakes. When I went to pick them up, there was a hairnet entwined around them. One of the cooks laughed and said, "Honey, it's just a fish net." Of course, I removed it, requested that the crab cakes be re-done, and incurred the wrath of the cooks.

We can extrapolate from food issues to politics. Have you ever wondered what goes on in the meeting rooms of Congress? The deals they make are notorious. If we everyday Americans were sitting around that table, we might just want to scream out, "Don't put all that stuff in there."

When you hear about "Cornhusker Kickbacks" and other such deals, you might wonder who is really in charge of our country. It might just be a sausage maker.

(Dr. Smith can be reached at: JSMITH798@SC.RR.COM or in care of this newspaper.)

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