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Enjoy that sandwich...
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? |
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