sorry about the link guys, it works here, got it straight off Jeff's facebook page.

It's an excerpt of the new RocknRoll Party record, song is called "Walking In The Sand".



Well why isn't there a pic of Miss Stone here, Andy? For reasons of consistency I shall put that right. Here goes:



Nutter

PS: Blast, I'm too late; I'll post it anyway!

Hey Nutter, are you sure that's Miss Stone? It's got Bryan Adams written at the bottom of the picture.
But I gotta say ' I ain't never seen Bryan Adams look like that before '

I do however totally respect everybody else's opinions of her..... and Brian. I'm just being picky.

PS You're kinda wondering now, aren't you? "Is he serious - oompah music?" I'll leave you guessing...

No comment. Watch and enjoy!

http://www.youtube.com/watch?v=yLEI4iOo0nc&feature=related


Laughing his socks off,

Nutter (who is German, but not oompah!)

It's called Weißwurst (white sausage), eaten with Bretzen (Bretzels) and sweet, grainy mustard; in Austria they also sometimes add grated horseradish. Delicious!

We could establish a quarterly Weisswurst & Weissbier-gathering down south... necessary artifacts and beverages could easily be supplied.
Who's in?

(Weisswurst is) made from very finely minced veal and fresh pork bacon. It is usually flavoured with parsley, also known as beiderl, lemon, mace, onions, ginger and cardamom, though there are some variations. The mixture is then stuffed into fresh, clean pork casings and separated into individual sausages about ten to twelve centimeters in length and about two centimeters in thickness.

As it is very perishable, Weisswurst is traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch—there is a saying that the sausages should not be allowed to hear the church bells' noon chime. Traditionally, Weisswurst may only be served until midday because the meat is not smoked and hence the sausage is made fresh every day. Before modern refrigeration technologies, in summertime the sausages would go bad before nightfall. Even today, most Bavarians eat their Weisswurst before noon.

The sausages are heated in water, broth, or white wine just short of boiling, for about ten minutes, which will turn them greyish-white because no color-preserving nitrite is used in Weisswurst preparation.

Weisswurst is brought to the table in a big bowl together with the cooking liquid used for preparation (so it does not cool down too much), then eaten without the skin. Ways of eating Weisswurst include the traditional way, called zuzeln, in which each end of the sausage is cut or bitten open, then the meat is sucked out from the skin. Alternatively, the more popular and more discreet ways of consuming it are by cutting the sausage longways and then "rolling out" the meat from the skin with a fork, or just ripping the sausage apart and consuming the filling.

Weisswurst is commonly served with a special Bavarian sweet mustard (Weisswurstsenf) and accompanied by Brezen and Weissbier.

Weisswurst is rarely eaten in parts of Germany besides Bavaria although it is available at well-assorted grocery stores and butchers throughout most of the country—a fact that helped coin the term Weißwurstequator.