• 3 Posts
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Joined 1 year ago
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Cake day: July 19th, 2023

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  • The red part is the Chinese Sausage. I’ve only seen this kind in grocery stores but they are all of this variety. This kind hails from southern China. I’m sure there are other types, but this is the most prevalent variety.

    In Cantonese, this is called “lap cheong”. In my minor dialect of Chinese, it’s called “gong chiang”.

    It’s salty with a sweet vinegary flavor. There’s usually marbled fat throughout the sausage. The bite is chewier than a standard Italian sausage, more like jerky but not as dry.

    It was my bacon growing up and my family used it as such. It’s delicious and every time I have it, I’m transported back to my childhood. But I try to stay away from heavily processed foods and leaning more vegetarian/vegan as I’m approaching seniority.

    Filipinos have a sausage with a similar taste profile called Longganisa. It’s usually more stout in shape and more tender than a Chinese Sausage.











  • Like any creator that has a huge body of work, there are gonna be hits and misses. I haven’t read much of his older stuff, but I’m currently reading 'Salems Lot. I wouldn’t say it’s knocked me over, but I am enjoying it.

    I have also read the Shining and Dr. Sleep and I enjoyed those immensely. Of his more recent stuff, I really like the Holly Gibney character and her arc in various novels and short stories.

    You can start with “If it Bleeds”, it’s an anthology of short stories, the last of which is a Holly Gibney story.

    I didn’t care for “Sleeping Beauties”, which he co-authored with his son Owen.