Custom Bats Cricket Forum
Equipment => Bats => Topic started by: FattusCattus on October 25, 2016, 07:46:51 AM
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Some of us could bat with a sausage!
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What would be the best sausage to bat with......or is that another thread ?
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My guess would be an enormous Salami - it would help a lot with cuts and pulls, a chipolata is not going to cut the mustard!
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Some of us could bat with a sausage!
You know that the "bat" would slowly disappear if you batted for long!
All that running between the wickets makes us hungry, so batting with a sausage would be the worst thing to bat with!
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You know that the "bat" would slowly disappear if you batted for long!
All that running between the wickets makes us hungry, so batting with a sausage would be the worst thing to bat with!
Not for slimus cattius
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Has to be a bratwurst, with a long meaty middle.
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Easier or harder than with a stick of rhubarb?
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Danish Salami - now that is all middle!!!
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Id use a Cumberland ring. More hitting surface area.
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A guy I knew opened the batting for Cumberland. He was a ringer.
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My Scottish friends are always going on about square sausage.... it has a more traditional profile with thinner edges but you get a wider face with the "Meat" being well distributed... it makes it more forgiving for the technically less adapt i believe. Its a good starter sausage
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Why not add a "Scuff sheet", and use a sausage roll or does that increase performance like the aluminium bat fiasco....
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I think a Chorizo would go pretty well, got that hard layer on the outside but soft and lighter underneath, bound to ping like crazy.
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I think a Chorizo would go pretty well, got that hard layer on the outside but soft and lighter underneath, bound to ping like crazy.
It's easy to over oil a chorizo - leeches everywhere in the heat if you're not careful.
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What the f*ck am I reading?
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What the f*ck am I reading?
Not sure but it's giving me a chuckle
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What about two Pepperami laminated together - that would make quite a stiff weapon!
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Question is what's sausage would have the best bow?
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Your bog standard Lincolnshire has a decent bow once kiln dried
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In terms of bow, you'd look no further than a Cumberland. If anything that's got an extreme bow.
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Middle order are best off with a good quality beef sausage. Openers will need something more refined like venison.
With tail enders, every little bit helps so a spicy Etruscan Chorizo sausage although if you're off form everything will be frankfurters.
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It is all irrelevant any way as next year the ICC will out law anything bigger than a chippolata
Maximum 36mm girth.
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What about two Pepperami laminated together - that would make quite a stiff weapon!
Come on! we all know that laminates are illegal!! Jeez!
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Essex all use reskinned Warsop saveloys
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2 PAGES OF THIS!!! THE BEST THREAD EVER!!!!!!!!!!!
You are all absolute dears for coming on my sausage journey with me!!
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2 PAGES OF THIS!!! THE BEST THREAD EVER!!!!!!!!!!!
You are all absolute dears for coming on my sausage journey with me!!
That is begging for a TV food show - 'Fattus' Sausage Journey'! Rumours already that Hugh Fearnley-Whittingstall is being lined up as joint host.
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Bruce's swingers would slice a soft sausage in half, would need to have a good skin for sure
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http://www.kayahara.ca/2012/06/canadian-sausage-for-canada-day/ (http://www.kayahara.ca/2012/06/canadian-sausage-for-canada-day/)
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That is begging for a TV food show - 'Fattus' Sausage Journey'! Rumours already that Hugh Fearnley-Whittingstall is being lined up as joint host.
Pffftt! I wouldn't put my sausage in the hands of that long-haired fop!
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2 PAGES OF THIS!!! THE BEST THREAD EVER!!!!!!!!!!!
You are all absolute dears for coming on my sausage journey with me!!
Hope this will go on like the Best Bat Grains Competition and Vintage Bats threads!!!
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In the preparation process would frying retain too much moisture, would grilling give a lighter pick up?
And what oil should I use.....Olive or good old lard?
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Presumably we're all using square fingered gloves, nobody wants to see sausage on sausage action.
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What about a square sausage, I imagine using one of those would be a bit like using a mongoose!
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In the preparation process would frying retain too much moisture, would grilling give a lighter pick up?
And what oil should I use.....Olive or good old lard?
What about when we are seasoning the sausage clefts? What's the best way do we stick to good old salt and pepper or is there a secret?
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Square sausage is more correctly called 'Lorne Sausage'. Were you to bat with one of those and thrash extravagantly across the line you would doubtless be referred to as a 'Lorne Mower'.
Packaging of the sausages will be important. Don't fall into the trap of the TV (television, not transvestite) chef who had a picture of himself on his own brand sausages, with the caption below reading: (No Swearing Please) with fork'.
I'm looking forward to the debates on: Kashmiri sausage, Australian sausage, what percentage of black pudding is allowed in the sausage, Harrow sausages, is this burst sausage repairable? How can you tell if your sausage is a banger? Your first sausage, the sausage that slipped through your fingers, the elusive talisman sausage, Don Bradman's sausage, storm damaged sausage...
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@Buzz @tim2000s @all the other mods:
Surely now this thread deserves a section all of it's own - it's clearly going to run and run?
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Loving this thread.
Maybe someone could come up with a sausage grading system, and are there any examples of "english sausage nurtured in ....."?
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In the preparation process would frying retain too much moisture, would grilling give a lighter pick up?
And what oil should I use.....Olive or good old lard?
Moisture retention is a must, your average sausage mustn't dry out or it becomes useless, so definitely fry.
Use lard, much preferred by traditionalists and improves the rebound.
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And then, inevitably, arousing snapshots of sausage porn will be circulated. Ogle the packed grains in that lithe vegetarian Lincolnshire! Phwoarrrr at the fulsome profile of the mighty Cumberland! Gag on the sheer heft of that monstrous knackwurst! And so on.
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What about pigs in blankets? Just like a laminate
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Can we have a Buzz Kitchen Clinic on this?
I've always been a little unsure on how I'm gripping my sausage. I feel like I'm gripping too tightly. Too bottom hand dominant.
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@GoodLeave wow, you need 2 hands?
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@GoodLeave wow, you need 2 hands?
@Johnny Yes. It's a blessing and a curse. I find my sausage to be adept at playing the more brutal, thrusting strokes but not the dainty dabs and drop-and-runs.
I've been practicing my MS Dhoni "Helicopter" shot. Thought I've no idea what I'm going to call my variation. Perhaps I could name it after those big towers with the blades that turn to grind flour? The name escapes me.
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@GoodLeave "the Windmill" :D
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@GoodLeave "the Windmill" :D
I'm glad you said it ;)
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There is a lad at my club, training to be a 'Marine' he does a 'windmill' but not with the bat!
Thought i would share that info!
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Sounds about right, they arent all their those marine types!