On 1/10/2013 2:57 PM, ESAD wrote:
On 1/10/13 2:44 PM, Salmonbait wrote:
On Thu, 10 Jan 2013 09:07:54 -0500, iBoaterer wrote:

In article ,
says...

On Wed, 09 Jan 2013 13:52:08 -0500, Salmonbait
wrote:


Other than a Whopper a couple times a year, I don't eat any of that
road food tho.

Actually, pork heart, tongue, stomach, and even intestines are not
uncommon fare. If you grew up on
a farm which butchered its own meat, even in Minnesota, you
probably ate all of these as head
cheese, souse, chitterlings (chitlins'), or in some other form -
which was most likely
reconstituted.


I eat scrapple so I guess strange body parts don't bother me.

When I worked at Swift (Okey Street in DC) they made hot dogs and
sausages right there. I never really saw anything disgusting going
into the grinder. It all came off of the primals we brought in the
front door. No exotic parts at all, just what you would recognize as
meat. They had people monitoring the fat content and the spice packs.
I assume there were preservatives in there too but hot dogs did not
keep as long in those days so maybe not that much.

I LOVE good scrapple!

Well, folks who eat scrapple, which probably included ESAD, shouldn't
**** and moan about McRibs:

"Scrapple is typically made of hog offal, such as the head, eyes,
heart, liver, bladder, and other
scraps, which are boiled with any bones attached (often the entire
head), to make a broth. Once
cooked, bones and fat are discarded, the meat is reserved, and (dry)
cornmeal is boiled in the broth
to make a mush. The meat, finely minced, is returned, and seasonings,
typically sage, thyme, savory,
and others, are added. The mush is cast into loaves, and allowed to
cool thoroughly until gelled.
The proportions and seasoning are very much a matter of the region and
the cook's taste. "

http://www.urbandictionary.com/define.php?term=scrapple


I don't eat scrapple. I'd never heard of it until we lived in Florida.

Isn't ot a staple in Filthydelphia?