Thanks. I discovered Gabriella Quevedo a few years ago during Covid isolation. She's an Argentine Swede and she plays the guitar very nicely.
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Thanks. I discovered Gabriella Quevedo a few years ago during Covid isolation. She's an Argentine Swede and she plays the guitar very nicely.
If you boil hotdogs you are a war criminal. I can't feel more strongly about this.
Nope. First someone's got to tell me what's in them before I get worked up about how they're cooked.
Scavenger Hunt: $100.00 first prize paid by yours truly. I want a picture from a convenience store north of the M-D line of a jar of pickled pigs feet on the counter by the cash register. $200 if it's from Connecticut.
Thought you were pumping gas with Goober.
Seriously, my grandfather quit school when he was nine to work in the mills in the High Point area. Told them he was twelve (minimum age in 1914). Wore a tie to look older. Had to. His mother had died along with a little brother and the four remaining kids were taken in by their very young aunt and uncle. They had to work to help support them all. His father took various other mill jobs around the state and left them behind. Different work ethic back then.
It was obvious that souse meat and the stuff next to it (fatty cubes) like C-Loaf had their adherents, there was quite a lot of it.
I would say that a Yankee relative, found primarily in Eastern Pennsylvania and Delaware is scrapple, which I happen to like quite a bit. Suspect it may not be cardiologist approved, though...
We MADE souse meat on the farm where I was a kid (also in western NC - Gaston County). And what you call liver pudding, we called liver mush. Made that too. When it was time to “process” a hog, neighbors and relatives pitched in, and got some meat as a reward. All our “processed” meat was put in a salt bin in our “smoke house”. I think I have posted on here before that I will not eat chitlings, because I’ve seen it processed and cleaned.
I had to throw in another Gabriella Queveda offering.
Bread - If