i go as far as scrapple, but i have to stop there :) tw
On 4/23/07, Adam Churvis <[EMAIL PROTECTED]> wrote: > What's wrong with blood sausage? Ever try authentic Spanish Morcilla? > Beautiful stuff, that. Last month I made a Spanish bean stew using real > Fabada beans and Morcilla, and it was delicious. If you yearn for the stuff, > LaTienda.com has a good selection, if a bit pricey. > > I swear, we're just way too squeamish in this country. Ever had the pleasure > of placing a tender fish eye on your tongue and just letting it roll around > while you suck the delicate flesh from its perifery? Or savor the meaty > flesh of a fish head? Or enjoy the spices when chewing the pig salivary > glands and lymph nodes that make up Mexican Chorizo? Chitterlings, anyone? > Chicken feet? > > I'm making braised sweetbreads (either pancreas or thalmus glands) this > weekend. Mmmmmm... Thaaaaaaalmus... > > Respectfully, > > Adam Phillip Churvis > Certified Advanced ColdFusion MX 7 Developer > BlueDragon Alliance Founding Committee > > > > Get advanced intensive Master-level training in > C# & ASP.NET 2.0 for ColdFusion Developers at > ProductivityEnhancement.com > > ----- Original Message ----- > From: Russel Madere > To: CF-Community > Sent: Monday, April 23, 2007 10:40 AM > Subject: Re: I just got some great head! > > > Wikipedia if you dare. > > >"boudin rouge" > > > >Do I even wanna know? > > > >-- > >Scott Stewart > >ColdFusion Developer > > > >SSTWebworks > >7241 Jillspring Ct. > >Springfield, Va. 22152 > >(703) 220-2835 > > > >http://www.sstwebworks.com > > > >-----Original Message----- > >From: Tony [mailto:[EMAIL PROTECTED] > >Sent: Friday, April 20, 2007 12:01 PM > >To: CF-Community > >Subject: Re: I just got some great head! > > > >ewwwwwwwwwwwwwwwwwwwww > >you actually shoot the things? > > > >On 4/20/07, Russel Madere <[EMAIL PROTECTED]> wrote: > >> Absolutely! And we eat funny too. > >> > >> My favorite lunch sandwich is hog head cheese (really a gelled turrine) > >with creole mustard and pickles. I have always enjoyed going to a > boucherie > >and getting fresh cracklin and grillades and grits. I go home smelling > like > >a smokehouse for a week. > >> > >> Similar slaughter situation to the cow, 'cept the hog usually meets > mister > >.45 and then we dip him in hot water because we fry up the skin to make > lard > >and cracklins. > >> > >> I do draw the line at boudin rouge. > >> > >> >You Southerners are a weird bunch. :) > >> > > >> > >> > > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Upgrade to Adobe ColdFusion MX7 The most significant release in over 10 years. Upgrade & see new features. http://www.adobe.com/products/coldfusion?sdid=RVJR Archive: http://www.houseoffusion.com/groups/CF-Community/message.cfm/messageid:233214 Subscription: http://www.houseoffusion.com/groups/CF-Community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5
