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Truce Y'all
"Just John Again" wrote in message ... On Wed, 15 Jul 2009 20:51:42 -0400, "Lu Powell" wrote: "Just John Again" wrote in message . .. On Wed, 15 Jul 2009 07:45:33 -0700 (PDT), Frogwatch wrote: On Jul 15, 10:23 am, NotNow wrote: Just wait a frekin' minute! wrote: Yogi of Woodstock wrote: On Tue, 14 Jul 2009 22:03:54 -0600, "SteveB" wrote: "Yogi of Woodstock" wrote in message ... On Tue, 14 Jul 2009 20:17:27 -0700 (PDT), Tim wrote: On Jul 14, 9:47 pm, Wizard of Woodstock wrote: On Tue, 14 Jul 2009 18:46:33 -0700 (PDT), Frogwatch wrote: Harry seems to be gone and with him not posting political BS, I dont feel I should counter his nonsense with mine. This goes for all of us I hope. So, Truce? Why not - I'm in. I will not post any more political BS if y'all dont. B'sides, it's getting boring. It is mid-summer, somebody must be boating. Yeppers. I went out Saturday and had a blast with the niece and great-nephews. I plan on going several times more this years if fuel stays low. What? You have your own business - just charge it off. :) Went float tubing Saturday. Does that count? Do you own your own business? :) Truce on political posts? I'm in.. But can I still tweak Loogie off line? snerk Hell yeah, you can. Just be prepared to suffer the consequences!!!! I eat at Cracker Barell just so I can get their bowl of turnip greens and ham. Yay. Another greens lover! -- John H I love all greens except spinach, which is another story. When I was young, my grandmother would cook collard greens and also chittlins at the same time. Only a true southerner even knows what chittlins are. When she would cook them, the smell was so bad the flies would be covering the screen door trying to get out. One of my golfing buddies has a small farm out by Nokesville, VA. He keeps me in collard greens most of the year. I'm not wild about spinach either, but if the store has the bags of fresh stuff on sale I may cook up a few bags. Fresh spinach is altogether different from canned. -- John H Spinach was always my favorite vegetable. Much better than the canned peas, over cooked green beans, and rutabagas mom served. |
Truce Y'all
"NotNow" wrote in message ... Vic Smith wrote: On Thu, 16 Jul 2009 09:09:17 -0400, "Lu Powell" wrote: BTW, northerners and snooty southerners call them "chitterlings". They always called them chitlins in Chicago. But the blacks brought them from the south. --Vic I love what some refer to as soul food. Like I've stated, my neighbor is old school black south Ga. He and I get together on weekends and cook. He makes the BEST ox tail stew on the planet! Can not believe the price of Ox Tail these days. Same with a lot of the other cuts of meat that used to be the cheap cuts. Black guy I worked with in the 80's said his daughter left the house, the one time he cooked chittlin's. |
Truce Y'all
"Vic Smith" wrote in message ... On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote: I like GOOD head cheese. It's only the meat from around the head. I've always heard it's got lips and eyeballs thrown in there. Used to like beef tongue when I was a kid. Can't tolerate it now. --Vic Have not had head cheese in a lot of years. Dad loved it. As to Tongue, wife will not cook it, so I get Lengua a the Mexican deli's I frequent. Along with goat. Berria. Just do not get those things at the regular eatery. |
Truce Y'all
"Wizard of Woodstock" wrote in message ... On Wed, 15 Jul 2009 08:34:41 -0400, H the K wrote: Yogi of Woodstock wrote: On Wed, 15 Jul 2009 06:34:24 -0500, Vic Smith wrote: On Wed, 15 Jul 2009 06:59:17 -0400, Captain Zombie of Woodstock wrote: Um...never had that problem. It's kind of like smoking with wood, only different. A lame attempt at humor on my part. I always think of turps or resin when pine gets close to my mouth. Even though your recipe sounds good, I just can't my mind around it. Yet. I gotta tell you, I felt the same way when I first heard of it, but when I actually got to taste one - it was pretty good. Real men eat pine nuts. Channeling Euell Gibbons? :) "Ever eat a pine tree? Many parts are edible." We just bought a pound of pinion nuts when we were in Arizona. Wife used to collect them with her family at Mt. Pino's in Southern Cal. Better may be Digger pine nuts. Less per pound. |
Truce Y'all
"Captain Zombie of Woodstock" wrote in message ... On Wed, 15 Jul 2009 12:28:14 -0400, H the K wrote: Captain Zombie of Woodstock wrote: On Wed, 15 Jul 2009 08:53:16 -0400, H the K wrote: Tim wrote: Cracker Barrel used to have a baked potato coated in pine resin. Lots of people liked it, so I ordered it. I will say that it was good, different and well.... good. the waitress came by and said , how was your potato? I said, it was really good but the skin was a bit tough, but I finally got it. She said "Sir!You're not supposed to eat the skin!" I have noticed that they've taken it off their menu. Probably got sued. Cracker Barrel...our alternative to Waffle House when rolling down I-95... There's so much really bad food offered at the "just off the Interstate" restaurants, it's really nice to come across a Cracker Barrel at dinner time. Many years ago, soon after you crossed into South Carolina (I think it was SC) heading south, there was an enclave of shops and restaurants on the east side of the highway, the biggest being a well-advertised place that sold cigars. I don't remember the name of that enterprise. JR's - it's in North Carolina just a little north of the border with South Carolina. There's one along 77 too. If you want to find a microcosm of "what is wrong with America," look at the just terrible food available along the interstates. There are a couple of exceptions, such as Waffle House and Cracker Barrel, but generally...what's offered is just the worst of the worst. We agree all around. Waffle House is the best greasy spoon chain in the world and the food ain't half bad. We never tried Cracker Barrel until last summer - Tim mentioned it and we tried it out. Not bad at all. Love their chicken fried steak - it's doesn't like me unfortunately. Yep...JR's...North Carolina. That's where the Nathan's was located. Cracker Barrel actually has decent, wholesome food...even more wholesome and healthy than chicken-fried steak, if that is possible. :) I'll bet you eat or have eaten...sausage gravy. Damn straight. :) With bisquits and grits. I love me some grits. Can't get decent grits up around these parts. My former fishing partner, lost his leg to diabetes and does not go on the boat now, and neighbor is black. Married a black gal from BC Canada. She tells the story of Cal asking for grits, and she could not find them at the commisary. She had no idea what she was shopping for. Cal went with her one day and says, here is the grits. She said "Wow, they must of finally got some in". I like grits and biskuits and sausage for breakfast. Holdover from being stationed at Biloxi. First episode with grits was not good. Served on the meat loaf special and the green bean juice is flooding the grits. Ewwwww. |
Truce Y'all
"Jim" wrote in message ... Captain Zombie of Woodstock wrote: On Wed, 15 Jul 2009 08:53:16 -0400, H the K wrote: Tim wrote: Cracker Barrel used to have a baked potato coated in pine resin. Lots of people liked it, so I ordered it. I will say that it was good, different and well.... good. the waitress came by and said , how was your potato? I said, it was really good but the skin was a bit tough, but I finally got it. She said "Sir!You're not supposed to eat the skin!" I have noticed that they've taken it off their menu. Probably got sued. Cracker Barrel...our alternative to Waffle House when rolling down I-95... There's so much really bad food offered at the "just off the Interstate" restaurants, it's really nice to come across a Cracker Barrel at dinner time. Many years ago, soon after you crossed into South Carolina (I think it was SC) heading south, there was an enclave of shops and restaurants on the east side of the highway, the biggest being a well-advertised place that sold cigars. I don't remember the name of that enterprise. JR's - it's in North Carolina just a little north of the border with South Carolina. There's one along 77 too. If you want to find a microcosm of "what is wrong with America," look at the just terrible food available along the interstates. There are a couple of exceptions, such as Waffle House and Cracker Barrel, but generally...what's offered is just the worst of the worst. We agree all around. Waffle House is the best greasy spoon chain in the world and the food ain't half bad. We never tried Cracker Barrel until last summer - Tim mentioned it and we tried it out. Not bad at all. Love their chicken fried steak - it's doesn't like me unfortunately. I'm in California, no Waffle House, no Cracker Barrel. We do have In n Out Burger. AZ has Waffle house. |
Truce Y'all
On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill"
wrote: "Vic Smith" wrote in message .. . On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote: I like GOOD head cheese. It's only the meat from around the head. I've always heard it's got lips and eyeballs thrown in there. Used to like beef tongue when I was a kid. Can't tolerate it now. --Vic Have not had head cheese in a lot of years. Dad loved it. As to Tongue, wife will not cook it, so I get Lengua a the Mexican deli's I frequent. Along with goat. Berria. Just do not get those things at the regular eatery. We used to eat tongue and beef heart quite a bit. Both were cheap. Five boys in the family, and they didn't pay Air Force sergeants much back then. I've tried heart within the last couple years. Didn't like it. I love liver though. -- John H |
Truce Y'all
On Thu, 16 Jul 2009 14:30:10 -0700, "Calif Bill"
wrote: "Captain Zombie of Woodstock" wrote in message .. . On Wed, 15 Jul 2009 12:28:14 -0400, H the K wrote: Captain Zombie of Woodstock wrote: On Wed, 15 Jul 2009 08:53:16 -0400, H the K wrote: Tim wrote: Cracker Barrel used to have a baked potato coated in pine resin. Lots of people liked it, so I ordered it. I will say that it was good, different and well.... good. the waitress came by and said , how was your potato? I said, it was really good but the skin was a bit tough, but I finally got it. She said "Sir!You're not supposed to eat the skin!" I have noticed that they've taken it off their menu. Probably got sued. Cracker Barrel...our alternative to Waffle House when rolling down I-95... There's so much really bad food offered at the "just off the Interstate" restaurants, it's really nice to come across a Cracker Barrel at dinner time. Many years ago, soon after you crossed into South Carolina (I think it was SC) heading south, there was an enclave of shops and restaurants on the east side of the highway, the biggest being a well-advertised place that sold cigars. I don't remember the name of that enterprise. JR's - it's in North Carolina just a little north of the border with South Carolina. There's one along 77 too. If you want to find a microcosm of "what is wrong with America," look at the just terrible food available along the interstates. There are a couple of exceptions, such as Waffle House and Cracker Barrel, but generally...what's offered is just the worst of the worst. We agree all around. Waffle House is the best greasy spoon chain in the world and the food ain't half bad. We never tried Cracker Barrel until last summer - Tim mentioned it and we tried it out. Not bad at all. Love their chicken fried steak - it's doesn't like me unfortunately. Yep...JR's...North Carolina. That's where the Nathan's was located. Cracker Barrel actually has decent, wholesome food...even more wholesome and healthy than chicken-fried steak, if that is possible. :) I'll bet you eat or have eaten...sausage gravy. Damn straight. :) With bisquits and grits. I love me some grits. Can't get decent grits up around these parts. My former fishing partner, lost his leg to diabetes and does not go on the boat now, and neighbor is black. Married a black gal from BC Canada. She tells the story of Cal asking for grits, and she could not find them at the commisary. She had no idea what she was shopping for. Cal went with her one day and says, here is the grits. She said "Wow, they must of finally got some in". I like grits and biskuits and sausage for breakfast. Holdover from being stationed at Biloxi. First episode with grits was not good. Served on the meat loaf special and the green bean juice is flooding the grits. Ewwwww. Grits should be eaten with an over-easy egg mushed therein and lots of salt, pepper, and butter. Cheese grits are especially good this way. Don't tell your doctor. -- John H |
Truce Y'all
"Just John Again" wrote in message ... On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill" wrote: "Vic Smith" wrote in message . .. On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote: I like GOOD head cheese. It's only the meat from around the head. I've always heard it's got lips and eyeballs thrown in there. Used to like beef tongue when I was a kid. Can't tolerate it now. --Vic Have not had head cheese in a lot of years. Dad loved it. As to Tongue, wife will not cook it, so I get Lengua a the Mexican deli's I frequent. Along with goat. Berria. Just do not get those things at the regular eatery. We used to eat tongue and beef heart quite a bit. Both were cheap. Five boys in the family, and they didn't pay Air Force sergeants much back then. I've tried heart within the last couple years. Didn't like it. I love liver though. -- John H Liver? Sewage plant of the body. Ewwwwwwwwwwwww! |
Truce Y'all
"Just John Again" wrote in message ... On Thu, 16 Jul 2009 14:30:10 -0700, "Calif Bill" wrote: "Captain Zombie of Woodstock" wrote in message . .. On Wed, 15 Jul 2009 12:28:14 -0400, H the K wrote: Captain Zombie of Woodstock wrote: On Wed, 15 Jul 2009 08:53:16 -0400, H the K wrote: Tim wrote: Cracker Barrel used to have a baked potato coated in pine resin. Lots of people liked it, so I ordered it. I will say that it was good, different and well.... good. the waitress came by and said , how was your potato? I said, it was really good but the skin was a bit tough, but I finally got it. She said "Sir!You're not supposed to eat the skin!" I have noticed that they've taken it off their menu. Probably got sued. Cracker Barrel...our alternative to Waffle House when rolling down I-95... There's so much really bad food offered at the "just off the Interstate" restaurants, it's really nice to come across a Cracker Barrel at dinner time. Many years ago, soon after you crossed into South Carolina (I think it was SC) heading south, there was an enclave of shops and restaurants on the east side of the highway, the biggest being a well-advertised place that sold cigars. I don't remember the name of that enterprise. JR's - it's in North Carolina just a little north of the border with South Carolina. There's one along 77 too. If you want to find a microcosm of "what is wrong with America," look at the just terrible food available along the interstates. There are a couple of exceptions, such as Waffle House and Cracker Barrel, but generally...what's offered is just the worst of the worst. We agree all around. Waffle House is the best greasy spoon chain in the world and the food ain't half bad. We never tried Cracker Barrel until last summer - Tim mentioned it and we tried it out. Not bad at all. Love their chicken fried steak - it's doesn't like me unfortunately. Yep...JR's...North Carolina. That's where the Nathan's was located. Cracker Barrel actually has decent, wholesome food...even more wholesome and healthy than chicken-fried steak, if that is possible. :) I'll bet you eat or have eaten...sausage gravy. Damn straight. :) With bisquits and grits. I love me some grits. Can't get decent grits up around these parts. My former fishing partner, lost his leg to diabetes and does not go on the boat now, and neighbor is black. Married a black gal from BC Canada. She tells the story of Cal asking for grits, and she could not find them at the commisary. She had no idea what she was shopping for. Cal went with her one day and says, here is the grits. She said "Wow, they must of finally got some in". I like grits and biskuits and sausage for breakfast. Holdover from being stationed at Biloxi. First episode with grits was not good. Served on the meat loaf special and the green bean juice is flooding the grits. Ewwwww. Grits should be eaten with an over-easy egg mushed therein and lots of salt, pepper, and butter. Cheese grits are especially good this way. Don't tell your doctor. -- John H I would get a bowl of grits, lots of butter / pepper and a sausage paddy. And a biscuit. |
Truce Y'all
Vic Smith wrote:
On Thu, 16 Jul 2009 12:56:35 -0400, Just John Again wrote: For a long time country style ribs (sliced pork shoulder) were really cheap. Then white folks discovered them. Now they often cost more than pork chops. Never had that. But they must be pretty good if you go by price. BTW, crockpot cooked pulled pork bbq is great stuff. There's a Weber restaurant near where I worked, in Wheeling, IL. Think they make Webers in Wheeling, or close by. The restaurant cooks everything on Webers, supposedly. Never went in the cooking room (Don't feel right calling it a kitchen.) But the place does smell like my patio when mine is fired up. I saw "pulled pork" for the first time on their menu, when a group of us lunched there. Made me wonder if the ladies in our group would be embarrassed by that menu. I tried to keep a straight face when I nudged the guy next to me and pointed at that menu item. I think I made a little Beavis/Butthead snicker. Don't know which one makes that noise. He didn't get it. Had no idea. Some people are so juvenile. Anyway, I've tried it since then at some BBQ joint in Tennessee. Tell the truth, only BBQ I go after is baby back ribs. Maybe a sloppy joe now and then, if that counts. --Vic Oh man, we have a small Texas style smoke house in town, great to eat there. Walked in one day and they were pouring a gallon of honey over a chunk of beef to go back in the smoker.. The fried Twinkies are shear heart attack, but soooo good.. |
Truce Y'all
On Thu, 16 Jul 2009 22:26:31 -0400, "Just wait a frekin' minute!"
wrote: Vic Smith wrote: On Thu, 16 Jul 2009 12:56:35 -0400, Just John Again wrote: For a long time country style ribs (sliced pork shoulder) were really cheap. Then white folks discovered them. Now they often cost more than pork chops. Never had that. But they must be pretty good if you go by price. BTW, crockpot cooked pulled pork bbq is great stuff. There's a Weber restaurant near where I worked, in Wheeling, IL. Think they make Webers in Wheeling, or close by. The restaurant cooks everything on Webers, supposedly. Never went in the cooking room (Don't feel right calling it a kitchen.) But the place does smell like my patio when mine is fired up. I saw "pulled pork" for the first time on their menu, when a group of us lunched there. Made me wonder if the ladies in our group would be embarrassed by that menu. I tried to keep a straight face when I nudged the guy next to me and pointed at that menu item. I think I made a little Beavis/Butthead snicker. Don't know which one makes that noise. He didn't get it. Had no idea. Some people are so juvenile. Anyway, I've tried it since then at some BBQ joint in Tennessee. Tell the truth, only BBQ I go after is baby back ribs. Maybe a sloppy joe now and then, if that counts. --Vic Oh man, we have a small Texas style smoke house in town, great to eat there. Is that the place with the chuck wagon in front of it - right at the corner of Sullivan Avenue and Rt 83? It sucks if it is. I had freakin' heartburn for a week after eating there. No offense. |
Truce Y'all
On Jul 17, 1:03*am, Captain Zombie of Woodstock
wrote: On Thu, 16 Jul 2009 22:26:31 -0400, "Just wait a frekin' minute!" wrote: Vic Smith wrote: On Thu, 16 Jul 2009 12:56:35 -0400, Just John Again wrote: For a long time country style ribs (sliced pork shoulder) were really cheap. Then white folks discovered them. Now they often cost more than pork chops. Never had that. *But they must be pretty good if you go by price. BTW, crockpot cooked pulled pork bbq is great stuff. There's a Weber restaurant near where I worked, in Wheeling, IL. Think they make Webers in Wheeling, or close by. The restaurant cooks everything on Webers, supposedly. Never went in the cooking room (Don't feel right calling it a kitchen.) But the place does smell like my patio when mine is fired up. I saw "pulled pork" for the first time on their menu, when a group of us lunched there. Made me wonder if the ladies in our group would be embarrassed by that menu. I tried to keep a straight face when I nudged the guy next to me and pointed at that menu item. *I think I made a little Beavis/Butthead snicker. *Don't know which one makes that noise. He didn't get it. *Had no idea. Some people are so juvenile. Anyway, I've tried it since then at some BBQ joint in Tennessee. Tell the truth, only BBQ I go after is baby back ribs. Maybe a sloppy joe now and then, if that counts. --Vic Oh man, we have a small Texas style smoke house in town, great to eat there. Is that the place with the chuck wagon in front of it - right at the corner of Sullivan Avenue and Rt 83? It sucks if it is. *I had freakin' heartburn for a week after eating there. No offense. Pansy. :) |
Truce Y'all
On Thu, 16 Jul 2009 23:30:13 -0700 (PDT), Tim
wrote: On Jul 17, 1:03*am, Captain Zombie of Woodstock wrote: On Thu, 16 Jul 2009 22:26:31 -0400, "Just wait a frekin' minute!" wrote: Vic Smith wrote: On Thu, 16 Jul 2009 12:56:35 -0400, Just John Again wrote: For a long time country style ribs (sliced pork shoulder) were really cheap. Then white folks discovered them. Now they often cost more than pork chops. Never had that. *But they must be pretty good if you go by price. BTW, crockpot cooked pulled pork bbq is great stuff. There's a Weber restaurant near where I worked, in Wheeling, IL. Think they make Webers in Wheeling, or close by. The restaurant cooks everything on Webers, supposedly. Never went in the cooking room (Don't feel right calling it a kitchen.) But the place does smell like my patio when mine is fired up. I saw "pulled pork" for the first time on their menu, when a group of us lunched there. Made me wonder if the ladies in our group would be embarrassed by that menu. I tried to keep a straight face when I nudged the guy next to me and pointed at that menu item. *I think I made a little Beavis/Butthead snicker. *Don't know which one makes that noise. He didn't get it. *Had no idea. Some people are so juvenile. Anyway, I've tried it since then at some BBQ joint in Tennessee. Tell the truth, only BBQ I go after is baby back ribs. Maybe a sloppy joe now and then, if that counts. --Vic Oh man, we have a small Texas style smoke house in town, great to eat there. Is that the place with the chuck wagon in front of it - right at the corner of Sullivan Avenue and Rt 83? It sucks if it is. *I had freakin' heartburn for a week after eating there. No offense. Pansy. :) You just make sure that T-shirt shows up so I can forgive you your transgressions. And what the hell are you doing up this late? |
Truce Y'all
Calif Bill wrote:
"NotNow" wrote in message ... Vic Smith wrote: On Thu, 16 Jul 2009 09:09:17 -0400, "Lu Powell" wrote: BTW, northerners and snooty southerners call them "chitterlings". They always called them chitlins in Chicago. But the blacks brought them from the south. --Vic I love what some refer to as soul food. Like I've stated, my neighbor is old school black south Ga. He and I get together on weekends and cook. He makes the BEST ox tail stew on the planet! Can not believe the price of Ox Tail these days. Same with a lot of the other cuts of meat that used to be the cheap cuts. Black guy I worked with in the 80's said his daughter left the house, the one time he cooked chittlin's. Yeah, it's expensive to make a big pot of ox tail stew these days. |
Truce Y'all
Just John Again wrote:
On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill" wrote: "Vic Smith" wrote in message ... On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote: I like GOOD head cheese. It's only the meat from around the head. I've always heard it's got lips and eyeballs thrown in there. Used to like beef tongue when I was a kid. Can't tolerate it now. --Vic Have not had head cheese in a lot of years. Dad loved it. As to Tongue, wife will not cook it, so I get Lengua a the Mexican deli's I frequent. Along with goat. Berria. Just do not get those things at the regular eatery. We used to eat tongue and beef heart quite a bit. Both were cheap. Five boys in the family, and they didn't pay Air Force sergeants much back then. I've tried heart within the last couple years. Didn't like it. I love liver though. -- John H Mmmm, LOVE calf's liver. I used to hate it, but I found out that was because that was the only thing my aunt didn't cook well. She fried it until it was shoe leather! |
Truce Y'all
Captain Zombie of Woodstock wrote:
On Thu, 16 Jul 2009 22:26:31 -0400, "Just wait a frekin' minute!" wrote: Vic Smith wrote: On Thu, 16 Jul 2009 12:56:35 -0400, Just John Again wrote: For a long time country style ribs (sliced pork shoulder) were really cheap. Then white folks discovered them. Now they often cost more than pork chops. Never had that. But they must be pretty good if you go by price. BTW, crockpot cooked pulled pork bbq is great stuff. There's a Weber restaurant near where I worked, in Wheeling, IL. Think they make Webers in Wheeling, or close by. The restaurant cooks everything on Webers, supposedly. Never went in the cooking room (Don't feel right calling it a kitchen.) But the place does smell like my patio when mine is fired up. I saw "pulled pork" for the first time on their menu, when a group of us lunched there. Made me wonder if the ladies in our group would be embarrassed by that menu. I tried to keep a straight face when I nudged the guy next to me and pointed at that menu item. I think I made a little Beavis/Butthead snicker. Don't know which one makes that noise. He didn't get it. Had no idea. Some people are so juvenile. Anyway, I've tried it since then at some BBQ joint in Tennessee. Tell the truth, only BBQ I go after is baby back ribs. Maybe a sloppy joe now and then, if that counts. --Vic Oh man, we have a small Texas style smoke house in town, great to eat there. Is that the place with the chuck wagon in front of it - right at the corner of Sullivan Avenue and Rt 83? It sucks if it is. I had freakin' heartburn for a week after eating there. No offense. Yup, you must be gastorically challenged...;) |
Truce Y'all
Just wait a frekin' minute! wrote:
Captain Zombie of Woodstock wrote: On Thu, 16 Jul 2009 22:26:31 -0400, "Just wait a frekin' minute!" wrote: Vic Smith wrote: On Thu, 16 Jul 2009 12:56:35 -0400, Just John Again wrote: For a long time country style ribs (sliced pork shoulder) were really cheap. Then white folks discovered them. Now they often cost more than pork chops. Never had that. But they must be pretty good if you go by price. BTW, crockpot cooked pulled pork bbq is great stuff. There's a Weber restaurant near where I worked, in Wheeling, IL. Think they make Webers in Wheeling, or close by. The restaurant cooks everything on Webers, supposedly. Never went in the cooking room (Don't feel right calling it a kitchen.) But the place does smell like my patio when mine is fired up. I saw "pulled pork" for the first time on their menu, when a group of us lunched there. Made me wonder if the ladies in our group would be embarrassed by that menu. I tried to keep a straight face when I nudged the guy next to me and pointed at that menu item. I think I made a little Beavis/Butthead snicker. Don't know which one makes that noise. He didn't get it. Had no idea. Some people are so juvenile. Anyway, I've tried it since then at some BBQ joint in Tennessee. Tell the truth, only BBQ I go after is baby back ribs. Maybe a sloppy joe now and then, if that counts. --Vic Oh man, we have a small Texas style smoke house in town, great to eat there. Is that the place with the chuck wagon in front of it - right at the corner of Sullivan Avenue and Rt 83? It sucks if it is. I had freakin' heartburn for a week after eating there. No offense. Yup, you must be gastorically challenged...;) Or a pansy..... |
Truce Y'all
On Fri, 17 Jul 2009 08:01:37 -0400, NotNow wrote:
Just John Again wrote: On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill" wrote: "Vic Smith" wrote in message ... On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote: I like GOOD head cheese. It's only the meat from around the head. I've always heard it's got lips and eyeballs thrown in there. Used to like beef tongue when I was a kid. Can't tolerate it now. --Vic Have not had head cheese in a lot of years. Dad loved it. As to Tongue, wife will not cook it, so I get Lengua a the Mexican deli's I frequent. Along with goat. Berria. Just do not get those things at the regular eatery. We used to eat tongue and beef heart quite a bit. Both were cheap. Five boys in the family, and they didn't pay Air Force sergeants much back then. I've tried heart within the last couple years. Didn't like it. I love liver though. -- John H Mmmm, LOVE calf's liver. I used to hate it, but I found out that was because that was the only thing my aunt didn't cook well. She fried it until it was shoe leather! Which is the common mistake. It should have a little pink on the inside, as was pounded in my head by the chef in a German restaurant. After I sent the liver back twice because I thought it was undercooked, the chef came out and told me how Americans knew nothing of cooking liver. So I tried it his way. Very good. -- John H |
Truce Y'all
Lil' John wrote:
On Fri, 17 Jul 2009 08:01:37 -0400, NotNow wrote: Just John Again wrote: On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill" wrote: "Vic Smith" wrote in message ... On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote: I like GOOD head cheese. It's only the meat from around the head. I've always heard it's got lips and eyeballs thrown in there. Used to like beef tongue when I was a kid. Can't tolerate it now. --Vic Have not had head cheese in a lot of years. Dad loved it. As to Tongue, wife will not cook it, so I get Lengua a the Mexican deli's I frequent. Along with goat. Berria. Just do not get those things at the regular eatery. We used to eat tongue and beef heart quite a bit. Both were cheap. Five boys in the family, and they didn't pay Air Force sergeants much back then. I've tried heart within the last couple years. Didn't like it. I love liver though. -- John H Mmmm, LOVE calf's liver. I used to hate it, but I found out that was because that was the only thing my aunt didn't cook well. She fried it until it was shoe leather! Which is the common mistake. It should have a little pink on the inside, as was pounded in my head by the chef in a German restaurant. After I sent the liver back twice because I thought it was undercooked, the chef came out and told me how Americans knew nothing of cooking liver. So I tried it his way. Very good. -- John H Yes indeed! A friend's wife cooked me liver the proper way once, and I've loved it since. She also taught me how to make it. |
Truce Y'all
NotNow wrote:
Lil' John wrote: On Fri, 17 Jul 2009 08:01:37 -0400, NotNow wrote: Just John Again wrote: On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill" wrote: "Vic Smith" wrote in message ... On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote: I like GOOD head cheese. It's only the meat from around the head. I've always heard it's got lips and eyeballs thrown in there. Used to like beef tongue when I was a kid. Can't tolerate it now. --Vic Have not had head cheese in a lot of years. Dad loved it. As to Tongue, wife will not cook it, so I get Lengua a the Mexican deli's I frequent. Along with goat. Berria. Just do not get those things at the regular eatery. We used to eat tongue and beef heart quite a bit. Both were cheap. Five boys in the family, and they didn't pay Air Force sergeants much back then. I've tried heart within the last couple years. Didn't like it. I love liver though. -- John H Mmmm, LOVE calf's liver. I used to hate it, but I found out that was because that was the only thing my aunt didn't cook well. She fried it until it was shoe leather! Which is the common mistake. It should have a little pink on the inside, as was pounded in my head by the chef in a German restaurant. After I sent the liver back twice because I thought it was undercooked, the chef came out and told me how Americans knew nothing of cooking liver. So I tried it his way. Very good. -- John H Yes indeed! A friend's wife cooked me liver the proper way once, and I've loved it since. She also taught me how to make it. Listen... As a good solid steak and potato Yankee, I can tell you, you are just screwey.. Rule 1: Any food that must be introduced as "good if you cook it right..." does not deserve to be eaten. Included in this are bitter stringy greens, parts of animals with the texture of baby poo, or anything where there are poison parts that must be removed before eating. Example: Bluefish... Everyone has a recipe to "make blufish acceptable and even good"... but it is what it is. Either you like oily fish or you don't, if you don't, don't eat bluefish.. I think your weird taste is from growing up too far from the grocery store;) Now off for some scrambled eggs and pancakes... Geeze... chitterlings and grens... ugh... |
Truce Y'all
On Fri, 17 Jul 2009 11:57:39 -0400, "Just wait a frekin' minute!"
wrote: NotNow wrote: Lil' John wrote: On Fri, 17 Jul 2009 08:01:37 -0400, NotNow wrote: Just John Again wrote: On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill" wrote: "Vic Smith" wrote in message ... On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote: I like GOOD head cheese. It's only the meat from around the head. I've always heard it's got lips and eyeballs thrown in there. Used to like beef tongue when I was a kid. Can't tolerate it now. --Vic Have not had head cheese in a lot of years. Dad loved it. As to Tongue, wife will not cook it, so I get Lengua a the Mexican deli's I frequent. Along with goat. Berria. Just do not get those things at the regular eatery. We used to eat tongue and beef heart quite a bit. Both were cheap. Five boys in the family, and they didn't pay Air Force sergeants much back then. I've tried heart within the last couple years. Didn't like it. I love liver though. -- John H Mmmm, LOVE calf's liver. I used to hate it, but I found out that was because that was the only thing my aunt didn't cook well. She fried it until it was shoe leather! Which is the common mistake. It should have a little pink on the inside, as was pounded in my head by the chef in a German restaurant. After I sent the liver back twice because I thought it was undercooked, the chef came out and told me how Americans knew nothing of cooking liver. So I tried it his way. Very good. -- John H Yes indeed! A friend's wife cooked me liver the proper way once, and I've loved it since. She also taught me how to make it. Listen... As a good solid steak and potato Yankee, I can tell you, you are just screwey.. Rule 1: Any food that must be introduced as "good if you cook it right..." does not deserve to be eaten. Included in this are bitter stringy greens, parts of animals with the texture of baby poo, or anything where there are poison parts that must be removed before eating. Example: Bluefish... Everyone has a recipe to "make blufish acceptable and even good"... but it is what it is. Either you like oily fish or you don't, if you don't, don't eat bluefish.. I think your weird taste is from growing up too far from the grocery store;) Now off for some scrambled eggs and pancakes... Geeze... chitterlings and grens... ugh... Friggin' Yankee pansy. -- John H |
Truce Y'all
Gene Kearns wrote:
On Fri, 17 Jul 2009 11:57:39 -0400, Just wait a frekin' minute! penned the following well considered thoughts to the readers of rec.boats: |Now off for some scrambled eggs and pancakes... Geeze... chitterlings |and grens... ugh... Cool! I assume that will be Brains and Eggs -- Maybe Country Ham with Red Eye Gravy? Some cheese grits? Long live Paula Deen...... Please stop, sobbing in a corner. Scrambled eggs with light creme and a bit of salt!!! Pancakes, butter, maple syrup... Milk! Damn you, don't wreck it for me! man... |
Truce Y'all
Just wait a frekin' minute! wrote:
NotNow wrote: Lil' John wrote: On Fri, 17 Jul 2009 08:01:37 -0400, NotNow wrote: Just John Again wrote: On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill" wrote: "Vic Smith" wrote in message ... On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote: I like GOOD head cheese. It's only the meat from around the head. I've always heard it's got lips and eyeballs thrown in there. Used to like beef tongue when I was a kid. Can't tolerate it now. --Vic Have not had head cheese in a lot of years. Dad loved it. As to Tongue, wife will not cook it, so I get Lengua a the Mexican deli's I frequent. Along with goat. Berria. Just do not get those things at the regular eatery. We used to eat tongue and beef heart quite a bit. Both were cheap. Five boys in the family, and they didn't pay Air Force sergeants much back then. I've tried heart within the last couple years. Didn't like it. I love liver though. -- John H Mmmm, LOVE calf's liver. I used to hate it, but I found out that was because that was the only thing my aunt didn't cook well. She fried it until it was shoe leather! Which is the common mistake. It should have a little pink on the inside, as was pounded in my head by the chef in a German restaurant. After I sent the liver back twice because I thought it was undercooked, the chef came out and told me how Americans knew nothing of cooking liver. So I tried it his way. Very good. -- John H Yes indeed! A friend's wife cooked me liver the proper way once, and I've loved it since. She also taught me how to make it. Listen... As a good solid steak and potato Yankee, I can tell you, you are just screwey.. Rule 1: Any food that must be introduced as "good if you cook it right..." does not deserve to be eaten. Included in this are bitter stringy greens, parts of animals with the texture of baby poo, or anything where there are poison parts that must be removed before eating. Example: Bluefish... Everyone has a recipe to "make blufish acceptable and even good"... but it is what it is. Either you like oily fish or you don't, if you don't, don't eat bluefish.. I think your weird taste is from growing up too far from the grocery store;) Now off for some scrambled eggs and pancakes... Geeze... chitterlings and grens... ugh... Mmm, I like eggs! They're especially good with some good diced up head cheese..... |
Truce Y'all
Gene Kearns wrote:
On Fri, 17 Jul 2009 11:57:39 -0400, Just wait a frekin' minute! penned the following well considered thoughts to the readers of rec.boats: |Now off for some scrambled eggs and pancakes... Geeze... chitterlings |and grens... ugh... Cool! I assume that will be Brains and Eggs -- Maybe Country Ham with Red Eye Gravy? Some cheese grits? Long live Paula Deen...... Some good diced head cheese and eggs....mmmm!!! |
Truce Y'all
On Fri, 17 Jul 2009 11:17:52 -0400, NotNow wrote:
Lil' John wrote: On Fri, 17 Jul 2009 08:01:37 -0400, NotNow wrote: Just John Again wrote: On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill" wrote: "Vic Smith" wrote in message ... On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote: I like GOOD head cheese. It's only the meat from around the head. I've always heard it's got lips and eyeballs thrown in there. Used to like beef tongue when I was a kid. Can't tolerate it now. --Vic Have not had head cheese in a lot of years. Dad loved it. As to Tongue, wife will not cook it, so I get Lengua a the Mexican deli's I frequent. Along with goat. Berria. Just do not get those things at the regular eatery. We used to eat tongue and beef heart quite a bit. Both were cheap. Five boys in the family, and they didn't pay Air Force sergeants much back then. I've tried heart within the last couple years. Didn't like it. I love liver though. -- John H Mmmm, LOVE calf's liver. I used to hate it, but I found out that was because that was the only thing my aunt didn't cook well. She fried it until it was shoe leather! Which is the common mistake. It should have a little pink on the inside, as was pounded in my head by the chef in a German restaurant. After I sent the liver back twice because I thought it was undercooked, the chef came out and told me how Americans knew nothing of cooking liver. So I tried it his way. Very good. -- John H Yes indeed! A friend's wife cooked me liver the proper way once, and I've loved it since. She also taught me how to make it. Liver sucks. Anybody who had grown up on a farm has had liver. IT SUCKS!!! |
Truce Y'all
On Fri, 17 Jul 2009 12:32:41 -0400, Gene Kearns
wrote: On Fri, 17 Jul 2009 11:57:39 -0400, Just wait a frekin' minute! penned the following well considered thoughts to the readers of rec.boats: |Now off for some scrambled eggs and pancakes... Geeze... chitterlings |and grens... ugh... Cool! I assume that will be Brains and Eggs Disgusting. |
Truce Y'all
"Yogi of Woodstock" wrote in message ... On Fri, 17 Jul 2009 11:17:52 -0400, NotNow wrote: Lil' John wrote: On Fri, 17 Jul 2009 08:01:37 -0400, NotNow wrote: Just John Again wrote: On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill" wrote: "Vic Smith" wrote in message ... On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote: I like GOOD head cheese. It's only the meat from around the head. I've always heard it's got lips and eyeballs thrown in there. Used to like beef tongue when I was a kid. Can't tolerate it now. --Vic Have not had head cheese in a lot of years. Dad loved it. As to Tongue, wife will not cook it, so I get Lengua a the Mexican deli's I frequent. Along with goat. Berria. Just do not get those things at the regular eatery. We used to eat tongue and beef heart quite a bit. Both were cheap. Five boys in the family, and they didn't pay Air Force sergeants much back then. I've tried heart within the last couple years. Didn't like it. I love liver though. -- John H Mmmm, LOVE calf's liver. I used to hate it, but I found out that was because that was the only thing my aunt didn't cook well. She fried it until it was shoe leather! Which is the common mistake. It should have a little pink on the inside, as was pounded in my head by the chef in a German restaurant. After I sent the liver back twice because I thought it was undercooked, the chef came out and told me how Americans knew nothing of cooking liver. So I tried it his way. Very good. -- John H Yes indeed! A friend's wife cooked me liver the proper way once, and I've loved it since. She also taught me how to make it. Liver sucks. Anybody who had grown up on a farm has had liver. IT SUCKS!!! Growing up we had calfs liver on a regular basis. I'm not crazy about it now but I can eat it if a couple slices of bacon, onions and mashed potatoes are included. |
Truce Y'all
"Don White" wrote in message ... "Yogi of Woodstock" wrote in message ... On Fri, 17 Jul 2009 11:17:52 -0400, NotNow wrote: Lil' John wrote: On Fri, 17 Jul 2009 08:01:37 -0400, NotNow wrote: Just John Again wrote: On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill" wrote: "Vic Smith" wrote in message ... On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote: I like GOOD head cheese. It's only the meat from around the head. I've always heard it's got lips and eyeballs thrown in there. Used to like beef tongue when I was a kid. Can't tolerate it now. --Vic Have not had head cheese in a lot of years. Dad loved it. As to Tongue, wife will not cook it, so I get Lengua a the Mexican deli's I frequent. Along with goat. Berria. Just do not get those things at the regular eatery. We used to eat tongue and beef heart quite a bit. Both were cheap. Five boys in the family, and they didn't pay Air Force sergeants much back then. I've tried heart within the last couple years. Didn't like it. I love liver though. -- John H Mmmm, LOVE calf's liver. I used to hate it, but I found out that was because that was the only thing my aunt didn't cook well. She fried it until it was shoe leather! Which is the common mistake. It should have a little pink on the inside, as was pounded in my head by the chef in a German restaurant. After I sent the liver back twice because I thought it was undercooked, the chef came out and told me how Americans knew nothing of cooking liver. So I tried it his way. Very good. -- John H Yes indeed! A friend's wife cooked me liver the proper way once, and I've loved it since. She also taught me how to make it. Liver sucks. Anybody who had grown up on a farm has had liver. IT SUCKS!!! Growing up we had calfs liver on a regular basis. I'm not crazy about it now but I can eat it if a couple slices of bacon, onions and mashed potatoes are included. Why would you ruin bacon, onions and mashed potatoes? |
Truce Y'all
On Fri, 17 Jul 2009 19:28:22 -0400, "Just wait a frekin' minute!"
wrote: NotNow wrote: Yogi of Woodstock wrote: On Fri, 17 Jul 2009 11:17:52 -0400, NotNow wrote: Lil' John wrote: On Fri, 17 Jul 2009 08:01:37 -0400, NotNow wrote: Just John Again wrote: On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill" wrote: "Vic Smith" wrote in message ... On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote: I like GOOD head cheese. It's only the meat from around the head. I've always heard it's got lips and eyeballs thrown in there. Used to like beef tongue when I was a kid. Can't tolerate it now. --Vic Have not had head cheese in a lot of years. Dad loved it. As to Tongue, wife will not cook it, so I get Lengua a the Mexican deli's I frequent. Along with goat. Berria. Just do not get those things at the regular eatery. We used to eat tongue and beef heart quite a bit. Both were cheap. Five boys in the family, and they didn't pay Air Force sergeants much back then. I've tried heart within the last couple years. Didn't like it. I love liver though. -- John H Mmmm, LOVE calf's liver. I used to hate it, but I found out that was because that was the only thing my aunt didn't cook well. She fried it until it was shoe leather! Which is the common mistake. It should have a little pink on the inside, as was pounded in my head by the chef in a German restaurant. After I sent the liver back twice because I thought it was undercooked, the chef came out and told me how Americans knew nothing of cooking liver. So I tried it his way. Very good. -- John H Yes indeed! A friend's wife cooked me liver the proper way once, and I've loved it since. She also taught me how to make it. Liver sucks. Anybody who had grown up on a farm has had liver. IT SUCKS!!! Um, I grew up on a farm. And I like liver. You have already demonstrated a warped redneck view of cookin'... not that that's a bad thing snerk LIVER SUCKS... ALL KINDS, ANY METHOD OF COOKING... YEAH, AND SHOVE YOUR BRUSSELS SPROUTS TOO!!! I hate to say this to y'all, but...if your mother's had treated you properly, you'd love liver and onions and brussel sprouts and brocolli. Collards or any other greens would be high on that list also. You'd also know how to properly make cornbread in a cast iron skillet. -- John H |
Truce Y'all
Lil' John wrote:
On Fri, 17 Jul 2009 19:28:22 -0400, "Just wait a frekin' minute!" wrote: NotNow wrote: Yogi of Woodstock wrote: On Fri, 17 Jul 2009 11:17:52 -0400, NotNow wrote: Lil' John wrote: On Fri, 17 Jul 2009 08:01:37 -0400, NotNow wrote: Just John Again wrote: On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill" wrote: "Vic Smith" wrote in message ... On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote: I like GOOD head cheese. It's only the meat from around the head. I've always heard it's got lips and eyeballs thrown in there. Used to like beef tongue when I was a kid. Can't tolerate it now. --Vic Have not had head cheese in a lot of years. Dad loved it. As to Tongue, wife will not cook it, so I get Lengua a the Mexican deli's I frequent. Along with goat. Berria. Just do not get those things at the regular eatery. We used to eat tongue and beef heart quite a bit. Both were cheap. Five boys in the family, and they didn't pay Air Force sergeants much back then. I've tried heart within the last couple years. Didn't like it. I love liver though. -- John H Mmmm, LOVE calf's liver. I used to hate it, but I found out that was because that was the only thing my aunt didn't cook well. She fried it until it was shoe leather! Which is the common mistake. It should have a little pink on the inside, as was pounded in my head by the chef in a German restaurant. After I sent the liver back twice because I thought it was undercooked, the chef came out and told me how Americans knew nothing of cooking liver. So I tried it his way. Very good. -- John H Yes indeed! A friend's wife cooked me liver the proper way once, and I've loved it since. She also taught me how to make it. Liver sucks. Anybody who had grown up on a farm has had liver. IT SUCKS!!! Um, I grew up on a farm. And I like liver. You have already demonstrated a warped redneck view of cookin'... not that that's a bad thing snerk LIVER SUCKS... ALL KINDS, ANY METHOD OF COOKING... YEAH, AND SHOVE YOUR BRUSSELS SPROUTS TOO!!! I hate to say this to y'all, but...if your mother's had treated you properly, you'd love liver and onions and brussel sprouts and brocolli. Collards or any other greens would be high on that list also. You'd also know how to properly make cornbread in a cast iron skillet. -- John H I agree! |
Truce Y'all
"NotNow" wrote in message ... Lil' John wrote: On Fri, 17 Jul 2009 19:28:22 -0400, "Just wait a frekin' minute!" wrote: NotNow wrote: Yogi of Woodstock wrote: On Fri, 17 Jul 2009 11:17:52 -0400, NotNow wrote: Lil' John wrote: On Fri, 17 Jul 2009 08:01:37 -0400, NotNow wrote: Just John Again wrote: On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill" wrote: "Vic Smith" wrote in message ... On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote: I like GOOD head cheese. It's only the meat from around the head. I've always heard it's got lips and eyeballs thrown in there. Used to like beef tongue when I was a kid. Can't tolerate it now. --Vic Have not had head cheese in a lot of years. Dad loved it. As to Tongue, wife will not cook it, so I get Lengua a the Mexican deli's I frequent. Along with goat. Berria. Just do not get those things at the regular eatery. We used to eat tongue and beef heart quite a bit. Both were cheap. Five boys in the family, and they didn't pay Air Force sergeants much back then. I've tried heart within the last couple years. Didn't like it. I love liver though. -- John H Mmmm, LOVE calf's liver. I used to hate it, but I found out that was because that was the only thing my aunt didn't cook well. She fried it until it was shoe leather! Which is the common mistake. It should have a little pink on the inside, as was pounded in my head by the chef in a German restaurant. After I sent the liver back twice because I thought it was undercooked, the chef came out and told me how Americans knew nothing of cooking liver. So I tried it his way. Very good. -- John H Yes indeed! A friend's wife cooked me liver the proper way once, and I've loved it since. She also taught me how to make it. Liver sucks. Anybody who had grown up on a farm has had liver. IT SUCKS!!! Um, I grew up on a farm. And I like liver. You have already demonstrated a warped redneck view of cookin'... not that that's a bad thing snerk LIVER SUCKS... ALL KINDS, ANY METHOD OF COOKING... YEAH, AND SHOVE YOUR BRUSSELS SPROUTS TOO!!! I hate to say this to y'all, but...if your mother's had treated you properly, you'd love liver and onions and brussel sprouts and brocolli. Collards or any other greens would be high on that list also. You'd also know how to properly make cornbread in a cast iron skillet. -- John H I agree! My mom treated me properly. Cooked me something else when dad had liver. |
Truce Y'all
On Sat, 18 Jul 2009 10:42:31 -0700, "Calif Bill"
wrote: "NotNow" wrote in message ... Lil' John wrote: On Fri, 17 Jul 2009 19:28:22 -0400, "Just wait a frekin' minute!" wrote: NotNow wrote: Yogi of Woodstock wrote: On Fri, 17 Jul 2009 11:17:52 -0400, NotNow wrote: Lil' John wrote: On Fri, 17 Jul 2009 08:01:37 -0400, NotNow wrote: Just John Again wrote: On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill" wrote: "Vic Smith" wrote in message ... On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote: I like GOOD head cheese. It's only the meat from around the head. I've always heard it's got lips and eyeballs thrown in there. Used to like beef tongue when I was a kid. Can't tolerate it now. --Vic Have not had head cheese in a lot of years. Dad loved it. As to Tongue, wife will not cook it, so I get Lengua a the Mexican deli's I frequent. Along with goat. Berria. Just do not get those things at the regular eatery. We used to eat tongue and beef heart quite a bit. Both were cheap. Five boys in the family, and they didn't pay Air Force sergeants much back then. I've tried heart within the last couple years. Didn't like it. I love liver though. -- John H Mmmm, LOVE calf's liver. I used to hate it, but I found out that was because that was the only thing my aunt didn't cook well. She fried it until it was shoe leather! Which is the common mistake. It should have a little pink on the inside, as was pounded in my head by the chef in a German restaurant. After I sent the liver back twice because I thought it was undercooked, the chef came out and told me how Americans knew nothing of cooking liver. So I tried it his way. Very good. -- John H Yes indeed! A friend's wife cooked me liver the proper way once, and I've loved it since. She also taught me how to make it. Liver sucks. Anybody who had grown up on a farm has had liver. IT SUCKS!!! Um, I grew up on a farm. And I like liver. You have already demonstrated a warped redneck view of cookin'... not that that's a bad thing snerk LIVER SUCKS... ALL KINDS, ANY METHOD OF COOKING... YEAH, AND SHOVE YOUR BRUSSELS SPROUTS TOO!!! I hate to say this to y'all, but...if your mother's had treated you properly, you'd love liver and onions and brussel sprouts and brocolli. Collards or any other greens would be high on that list also. You'd also know how to properly make cornbread in a cast iron skillet. -- John H I agree! My mom treated me properly. Cooked me something else when dad had liver. LOL!! -- John H |
Truce Y'all
Calif Bill wrote:
My mom treated me properly. Cooked me something else when dad had liver. Yeah, mine did, too, though I had liver a few years ago in a restaurant (someone else ordered it), and I thought it was "ok." I'd not order it though. I love broccoli, but have no use for brussels sprouts. I think it is the smell of the latter I find off-putting. |
Truce Y'all
On Jul 17, 3:34*pm, Vic Smith wrote:
On Fri, 17 Jul 2009 16:03:06 -0400, Lil' John wrote: We're trying to teach a point here. Liver, if properly cooked, and served with bacon and onions is a most succulent dish. Ate a lot of just that growing up, and it was a common menu item in most restaurants up here. Then I read a guy talking about car filters, and how they trap all the poisons of motor oil. *Pretty much like how beef liver catches all the poisons in the cow's blood, he says. --Vic * And tastes like it too! |
Truce Y'all
On Jul 17, 5:29*pm, Lil' John wrote:
On Fri, 17 Jul 2009 15:34:21 -0500, Vic Smith wrote: On Fri, 17 Jul 2009 16:03:06 -0400, Lil' John wrote: We're trying to teach a point here. Liver, if properly cooked, and served with bacon and onions is a most succulent dish. Ate a lot of just that growing up, and it was a common menu item in most restaurants up here. Then I read a guy talking about car filters, and how they trap all the poisons of motor oil. *Pretty much like how beef liver catches all the poisons in the cow's blood, he says. I just can't get that picture out of my mind. --Vic * I'd cook my oil filters a little longer, but not much. As Caligula used to say, "Everything in moderation." -- John H Er, John. Wasn't that Aristotle who said that? i think that Caligula was probably far from being a moderate kind of guy... |
Truce Y'all
On Jul 17, 8:55*pm, "Calif Bill" wrote:
"Don White" wrote in message ... "Yogi of Woodstock" wrote in message .. . On Fri, 17 Jul 2009 11:17:52 -0400, NotNow wrote: Lil' John wrote: On Fri, 17 Jul 2009 08:01:37 -0400, NotNow wrote: Just John Again wrote: On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill" wrote: "Vic Smith" wrote in message news:fequ55tefn51c42j6n028r7r0s39os18j7@4ax .com... On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote: I like GOOD head cheese. It's only the meat from around the head. I've always heard it's got lips and eyeballs thrown in there. Used to like beef tongue when I was a kid. Can't tolerate it now. --Vic Have not had head cheese in a lot of years. *Dad loved it. *As to Tongue, wife will not cook it, so I get Lengua a the Mexican deli's I frequent. Along with goat. *Berria. *Just do not get those things at the regular eatery. We used to eat tongue and beef heart quite a bit. Both were cheap. Five boys in the family, and they didn't pay Air Force sergeants much back then. I've tried heart within the last couple years. Didn't like it. I love liver though. -- John H Mmmm, LOVE calf's liver. I used to hate it, but I found out that was because that was the only thing my aunt didn't cook well. She fried it until it was shoe leather! Which is the common mistake. It should have a little pink on the inside, as was pounded in my head by the chef in a German restaurant.. After I sent the liver back twice because I thought it was undercooked, the chef came out and told me how Americans knew nothing of cooking liver. So I tried it his way. Very good. -- John H Yes indeed! A friend's wife cooked me liver the proper way once, and I've loved it since. She also taught me how to make it. Liver sucks. Anybody who had grown up on a farm has had liver. IT SUCKS!!! Growing up we had calfs liver on a regular basis. I'm not crazy about it now but I can eat it if a couple slices of bacon, onions and mashed potatoes are included. Why would you ruin bacon, onions and mashed potatoes? I was kind of wondering that myself. |
Truce Y'all
On Jul 18, 12:42*pm, "Calif Bill" wrote:
"NotNow" wrote in message ... Lil' John wrote: On Fri, 17 Jul 2009 19:28:22 -0400, "Just wait a frekin' minute!" wrote: NotNow wrote: Yogi of Woodstock wrote: On Fri, 17 Jul 2009 11:17:52 -0400, NotNow wrote: Lil' John wrote: On Fri, 17 Jul 2009 08:01:37 -0400, NotNow wrote: Just John Again wrote: On Thu, 16 Jul 2009 14:16:41 -0700, "Calif Bill" wrote: "Vic Smith" wrote in message news:fequ55tefn51c42j6n028r7r0s39os18j7@ 4ax.com... On Thu, 16 Jul 2009 13:32:22 -0400, NotNow wrote: I like GOOD head cheese. It's only the meat from around the head. I've always heard it's got lips and eyeballs thrown in there. Used to like beef tongue when I was a kid. Can't tolerate it now. --Vic Have not had head cheese in a lot of years. *Dad loved it. *As to Tongue, wife will not cook it, so I get Lengua a the Mexican deli's I frequent. Along with goat. *Berria. *Just do not get those things at the regular eatery. We used to eat tongue and beef heart quite a bit. Both were cheap. Five boys in the family, and they didn't pay Air Force sergeants much back then. I've tried heart within the last couple years. Didn't like it. I love liver though. -- John H Mmmm, LOVE calf's liver. I used to hate it, but I found out that was because that was the only thing my aunt didn't cook well. She fried it until it was shoe leather! Which is the common mistake. It should have a little pink on the inside, as was pounded in my head by the chef in a German restaurant. After I sent the liver back twice because I thought it was undercooked, the chef came out and told me how Americans knew nothing of cooking liver. So I tried it his way. Very good. -- John H Yes indeed! A friend's wife cooked me liver the proper way once, and I've loved it since. She also taught me how to make it. Liver sucks. Anybody who had grown up on a farm has had liver. IT SUCKS!!! Um, I grew up on a farm. And I like liver. You have already demonstrated a warped redneck view of cookin'... not that that's a bad thing snerk LIVER SUCKS... ALL KINDS, ANY METHOD OF COOKING... YEAH, AND SHOVE YOUR BRUSSELS SPROUTS TOO!!! I hate to say this to y'all, but...if your mother's had treated you properly, you'd love liver and onions and brussel sprouts and brocolli. Collards or any other greens would be high on that list also. You'd also know how to properly make cornbread in a cast iron skillet. -- John H I agree! My mom treated me properly. *Cooked me something else when dad had liver. |
Truce Y'all
"Calif Bill" wrote in message ... My mom treated me properly. Cooked me something else when dad had liver. My mother tried passing it off as "steak" or some other form of beef. Never worked. I'd sit at the dinner table and gag. She was of the old school opinion that liver was good for you .... iron for the blood and all that and tried to pass it off on us once in a while. Now, I really enjoy a nice, well prepared chunk of liver smothered in onions. Problem is, it is no longer considered to be "good" for you. Eisboch |
Truce Y'all
Eisboch wrote:
"Calif Bill" wrote in message ... My mom treated me properly. Cooked me something else when dad had liver. My mother tried passing it off as "steak" or some other form of beef. Never worked. I'd sit at the dinner table and gag. She was of the old school opinion that liver was good for you .... iron for the blood and all that and tried to pass it off on us once in a while. Now, I really enjoy a nice, well prepared chunk of liver smothered in onions. Problem is, it is no longer considered to be "good" for you. My wife and I showed up at my sister's house one weekend and we brought 1 1/2 inch thick rib-eye steaks. My brother-in-law carefully cooked them on the grill with all the respect and attention they deserved. When we sat down to eat my 6 year old nephew asked his mother what they were. She quickly responded that it was brown chicken. |
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