50+ thread

https://www.tacomaworld.com/threads/jdmcqs-garage.45949/ most of the regular residents love that stuff. A few of us don't.

 

Literally!

 

Sounds like something that comes out of chitterlings.

 

Head cheese ?

 

I believe that's what it's called. My dad used to help butcher hogs when I was a kid and I believe that's what they called it. Odd... there's no cheese in it. hahaha

 

Exactly ! I wouldn't eat that if I had to choose between it and a chocolate covered spider.

 

I can't say anything. I've eaten some pretty strange things in my travels: raw octopus, alligator, kangaroo, squirrel, and I'm pretty sure one night in Korea after a long night of drinking, I had a dog burger from a street vendor.

 

Actually the only one that involved drinking beforehand was the burger in Korea from the street vender at 2 a.m. Just a thin patty of ummmm... meat and a fried egg, cabbage, cheese, and some very spicy hot sauce. Never even tasted the ummmmm... meat. But yeah, I tried all the others knowing full well what they were and without the influence of adult beverage.

Good morning, All !!

 

Good Morning

 

morning it is, and it's time to get moving

 

Good morning!

I could add a few to that list but it is early yet In some countries you just don't see dogs running around. And when you do see someone walking 6 dogs or so they are called delivery boys. Just saying.

Hey now the SPAM plant is down the road from me in Austin, Mn., and you just can't find scrapple around here so not sure about that. When I moved here they told me that Hormel built the plant in the middle of nowhere because of the smell. And that Iowa sucks so bad it pulls the smell down there. Not saying that Iowa sucks, just repeating what I've been told.

OK for those that don't care for scrapple how about a better image to start the day. Homemade bacon cooking on the 3 burner camp stove with the high walled cast iron griddle.

 

Full of win right there! Strong work sir!

 

Thats a real nice rifle you got there. Usually all you see any more are those assault rifles.

 

Yum !!! That's a nice setup Mike.

 

Thank you good sir! I'm not a fan of the black plastic guns but have nothing against those that do own them. It was my grandfather's Winchester 94 and will be my youngest sons when I am gone. I do have a Browning BPS pump in black plastic for waterfowl but consider it a heartless and soulless gun. I much prefer wood, it has warmth and character to me.

 

I hear ya, I have always liked the cowboy rifles.

 

Good scrapple (IMESHO) does not include brains. Brains give it a slimy texture and feel, and (again IMESHO) ruin the flavor. Scrapple the way I like it consists of pork 'sweetmeats' (organs otherwise not used for stuff like bacon), trimmed bones, and scraps left over from the butchering process. It's all thown in a pot and boiled down, then cornmeal and spices are added to make a slurry. That in turn is poured into bread pans and allowed to cool. The fat floats to the top and is sliced off so scrapple is generally pretty lean. I slice it about 1/2" thick and fry it until crispy on the outside.

 

Damn it Mike...all of this talk about Pa Dutch cooking is making me hungry for my blessed Grandmutti's hawgmaw.I learned early on that you did not cross that little Dutch women.

 

Beautiful! All of my reloading manuals from the 70's mention that the lever action has accounted for more venison than all other actions combined. It has obviously changed a lot since then Hard to beat IMO though especially in the Pa. woods where you can't use a semi anyhow.

^^THIS!!^^
Exactly, although I try to cut mine just a little bit thinner than 1/2", just a hair thinner. When I get a pan it is normally frozen or starting to thaw and I take the brick out of the pan and slice it with a bread knife. Then put 2 slices in wax paper then plastic and refreeze. When I cook it I'm just looking to remove the moisture and make it crispy on each side

 

Yep I hear you! Just ate lunch but now I have shoofly pie on my mind...