In article ,
says...

On Wednesday, January 9, 2013 9:51:00 PM UTC-4, Meyer wrote:
On 1/9/2013 8:16 PM, wrote:

On Wednesday, January 9, 2013 9:03:57 PM UTC-4, Earl wrote:

wrote:



So what?



Around here it was a poor man's food...in the fishing communities the kids had to eat lobster day in and out... some would gladly trade their lobster sandwich for baloneyat school.



Even the jails served lobster on a regular basis because it was so cheap.



Actually it's pretty cheap now...roadside sellers (fisherman) charge $5.00 or less a pound.







But back to your question...the secret ingredient here is...actual lobster.



What's baloneyat? That's a type of school?





Baloney is the stuff that spews out of your mouth with everything post.





Now you are really getting weird.


Relax FloridaFart.
That Playbook over rules me and inserts it's own words on a regular basis.
If I don't catch it right away...well, you see what happens.

Really? Playbook has a word "balonyat" in it's dictionary???

In article om,
says...

On 1/9/2013 10:19 PM, wrote:
On Wednesday, January 9, 2013 9:51:00 PM UTC-4, Meyer wrote:
On 1/9/2013 8:16 PM, wrote:

On Wednesday, January 9, 2013 9:03:57 PM UTC-4, Earl wrote:

wrote:



So what?



Around here it was a poor man's food...in the fishing communities the kids had to eat lobster day in and out... some would gladly trade their lobster sandwich for baloneyat school.



Even the jails served lobster on a regular basis because it was so cheap.



Actually it's pretty cheap now...roadside sellers (fisherman) charge $5.00 or less a pound.







But back to your question...the secret ingredient here is...actual lobster.



What's baloneyat? That's a type of school?





Baloney is the stuff that spews out of your mouth with everything post.





Now you are really getting weird.


Relax FloridaFart.
That Playbook over rules me and inserts it's own words on a regular basis.
If I don't catch it right away...well, you see what happens.


Assert your authority over that dumb machine o' lame one

He has none, which is why he's Harry's little chia pet!

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!

On Thursday, January 10, 2013 10:07:23 AM UTC-4, iBoaterer wrote:
In article om,

says...



On 1/9/2013 10:19 PM, wrote:

On Wednesday, January 9, 2013 9:51:00 PM UTC-4, Meyer wrote:

On 1/9/2013 8:16 PM, wrote:



On Wednesday, January 9, 2013 9:03:57 PM UTC-4, Earl wrote:



wrote:







So what?







Around here it was a poor man's food...in the fishing communities the kids had to eat lobster day in and out... some would gladly trade their lobster sandwich for baloneyat school.







Even the jails served lobster on a regular basis because it was so cheap.







Actually it's pretty cheap now...roadside sellers (fisherman) charge $5.00 or less a pound.















But back to your question...the secret ingredient here is...actual lobster.







What's baloneyat? That's a type of school?











Baloney is the stuff that spews out of your mouth with everything post.











Now you are really getting weird.





Relax FloridaFart.

That Playbook over rules me and inserts it's own words on a regular basis.

If I don't catch it right away...well, you see what happens.





Assert your authority over that dumb machine o' lame one



He has none, which is why he's Harry's little chia pet!


Now why do you have to be that way, Kevin?
Haven't I always treated you with courtesy and respect?

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

In article ,
says...

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'm sorry, just where did I "**** and moan about McRibs"?? On the
contrary, I don't worry about eating innards, I worry about chemicals
that the mega meat producers are putting out.

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.

In article ,
says...

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.

Actually, it's Pennsylvania Dutch. Not much of it in Florida. Lots in
Maryland, though.

On Thu, 10 Jan 2013 16:05:27 -0500, wrote:

On Thu, 10 Jan 2013 14:57:32 -0500, ESAD wrote:

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

That is strange. It originated in Philadelphia and Baltimore.
Most native Floridans I know have never even heard of it. The only way
you can buy it here is frozen.
In Maryland it was in the fresh meat case with the hot dogs. (at Giant
or A&P)

They probably call it souse or head cheese. Basically the same stuff.

wrote:
On Thu, 10 Jan 2013 14:57:32 -0500, ESAD wrote:

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

That is strange. It originated in Philadelphia and Baltimore.
Most native Floridans I know have never even heard of it. The only way
you can buy it here is frozen.
In Maryland it was in the fresh meat case with the hot dogs. (at Giant
or A&P)

I was introduced to it by an in-law in Florida who is a native of Philly