Am i the only member who didn't receive the usual Monday thru Thursday e-mail at midnight EDT this week? Perhaps some over-zealous spam filter blocked my reception, or did other members happen to notice a lack of delivery also?

It's not crucial. I can easily visit the website to read the comic. I just enjoy receiving fun presents in my receptive spaces.

	9% (1)	Yes! It is vital that we receive the Goats e-mail, otherwise we might die without it!
	0% (0)	It's sort of important, but not critical.
	18% (2)	Don't care either way.
	27% (3)	No, the e-mail is useless.
	18% (2)	Absolutely not! Stop stalking me!
	27% (3)	This salami smells like anise.

Not salami dumbass.

You want standard sausage that smells like anise.

i.e. what is often called Italian Spicy Sausage.

Then you cut it into about 4 cm bits and throw them in the medium size pot.

fry them sunsbitches up quick and fierce in batches, say 1 cut up sausage at a time. Whip yo sausage out (don't wipe it on your trousers). You're just after a bit of fat out of them.

(at this point fry some sliced chicken in the fat too if you are hungry, put it with the sausage when done, you may need some oil, let's not use crisco just this once, say olive (bacon fat would rock out though)).

Drop the heat way low.

Throw in some onions and celery. chopped up a touch.

sweat the veges.... mmm sweaty.

season the life out the bastard. Loads of paprika, salt and pepper.

dunk your sausage in the sweaty mix (as if you needed encouragement).

grind in some tomato, say a 440gm tin worth. Throw in some tomato paste if you want.

simmer and then throw in some rice, arborio if you want to impress the sausage.

Stir gently til you have a kind of risotto deal going on but with some tasty bits in there.

Spray cayenne pepper over the top to spice it up a touch.

See, you like Italian Sausage, not Salami.

In Response to tor (#35244):

Salami would totally kick ass in that recipe.

At least a nice, dry, hard salami.

And, you didn't specify HOT or SWEET paprika, so Nagy is going to be slightly confused.

Also, you really need some herbage going on in there. Certainly a dash of coriander. Definitely a bit of oregano, and a fair wad of thyme.

In Response to zamphir (#35245):

Oh yeah, sometimes I make it with chorizo (not salami but assuming you are after the flavoured fat and oil with your salami idea, similar, my opinion chorizo is going to be better because I like it).

However a hard salami (or chorizo) doesn't tend to have the strong anise flavour tel* was mentioning (in my experience) compared to the soft sausage.

The paprika I apologise for, I'd recommend using the sweet smoky hungarian ones with the anise flavoured sausage and the hot spanish ones with chorizo (or salami I guess).

Although I am aware of the hot hungarians I've never tried them so wouldn't know.

Coriander I think would suck arse in here, too dirty and soapy flavoured. Oregano I am not a fan of, I'd just go straight to basil, this is a pretty strong flavour dish, subtlety isn't going to make it. Thyme yeah fair enough. I don't do green on this though. I've played around with this one a bit and have a fairly serious critic it has finally appeased. Not changing it for random guy on the net. heh.

In Response to tor (#35247):

I apologise

Who are you, and what have you done with Tor?

In Response to zamphir (#35249):

Maybe regular doses of the dirty, soapy, hot Hungarian salami have had an effect.

In Response to tor (#35247):

i think we need a goats cookbook.

In Response to tor (#35244):

My best friend Anthony Angelo DeBlasio, Junior has often prepared sausages for our enjoyment. He has been known to simultaneously utilize anise seeds, oregano flakes, and powdered strong (slightly hot) paprika; occasionally olive oil; sometimes basil; usually cracked black peppercorns; rarely powdered coriander; and chopped fresh parsley sprigs (when in season). He has also made sauces with salami plus all the aforementioned ingredients in addition to canned tomato sauce (and sometimes tomato paste). Even pepperoni, prosciutto, bacon, ground beef, minced pork, circular Candian bacon, and various other ham products have found their way into some of his sautéed and simmered salami and/or sausages. Garlic, thyme, rosemary, fennel seeds, other herbs and various vegetables are optional. These concoctions go nicely on pizzas or pastas.

I tend to imitate many of his techniques, or experiment with my own variations.

Not salami dumbass.

You're like a cuddly version of Red Forman, and i'll share my salami with you any time. I love when you get all spicy, rich, meaty, and fragrant. Bite me nicely, please, or nuzzle while you nearly nibble.

In Response to Teledildonix (#35263):

Some quick googling and it appears that red forman is an acceptable comparison, from wikipedia: "Red was an immature man-child who spent most of his free time finding a hundred and one different ways to drink beer"

Of course that means trusting wikipedia... which would probably make me the dumbass.

In Response to AsphaltBuffet (#35255):

i think we need a goats cookbook.

So what's stopping you from organizing such?

In Response to zamphir (#35269):

i emailed jon about such a concept, but havne't heard back (since he's very busy anyway) so here it is [goats.com]! Yay.

In Response to AsphaltBuffet (#35272):

I'd be surprised if Jon would take an active role in this - he's got too many other projects, like SPEY and the next book and moving and the subtler consequences of having a house one can raise children in, and and and...

I'm sure he'll gladly take a fair share of any profits, though.

In Response to zamphir (#35245):

Torposter also didn't specify if the paprika was dried or fresh; umm fresh paprika crunchy goodness.

There are quite a few hungarian recipes along this line too.

Basic version:

Melt pig(fat)

Add (pig) sausage bits or kolbasz

Fry off onions/garlic/pony in residual and add generous amounts of dried hot paprika and then...

IT's the then bit which gets compliminated but a good one is:

Par-boil 2/7 shed load of tatties, slice 'em up

Boil some eggs so they are just short of being hard. You know, still soft but not runny in the middle. Slice thickly; a normal egg should give you four or five slices.

Make a white sauce type thing. You'll need a lot, maybe a pint.

In a baking dish layer potitatoes, meat, vegies, eggs and ponies in alternating layers. maybe twice around and a third lot of tatties on the top.

Cover with white sauce.
Top with freshly grated cheese and breadcrumbs mixed together.

Bake in a hot oven until all yubbly bubbly.

Eat and enjoy.

This is called Rantott Paprikas (or summit) or Paprika Bake.

In Response to Nagy_Vilmos (#35290):

Torposter also didn't specify if the paprika was dried or fresh;

He's a Kiwi. Only their beer is fresh.

Bake in a hot oven until all yubbly bubbly.

Thank you Nagy Oliver.

responding to the original purpose of this thread...

emails should be going out now, the mailing script broke in the server move.

Also, I changed my "manage queue" script (which handles updating the strip, sending emails, updating RSS feeds, and syncing servers) to email me when it notices that it has scheduled actions that didn't complete. So the next time any of the individual scripts break, I should get notified.

In Response to phillip (#35315):

Unless of course, that script is broken...

In Response to phillip (#35315):

Thank you. I received my e-mail this morning, and it immediately caught my eye when it said, "Goats comic for Friday ." I don't think i've ever seen that exact subject header before.

In Response to Dynedain (#35324):

Then he'll just have to make the script send him notice when it breaks. Duh.

In Response to themysticalone (#35334):

Then he'll just have to make the script send him notice when it breaks.

This is not nearly as hard as it sounds.

In Response to zamphir (#35339):

Enough! [goats.com] There will be no further discussion of recursive scripts.

In Response to Llamarama (#35342):

It wasn't a recursive script. It was a self-restarting C/C++ program.

It had a top-level error handler that would send an email annoucing that it had crashed, and then fork off a new instance of itself and then exit.