SC - Millet recipe
Mordonna22 at aol.com
Mordonna22 at aol.com
Mon Nov 15 22:33:29 PST 1999
In a message dated 11/15/1999 8:12:12 PM US Mountain Standard Time,
stefan at texas.net writes:
<<
My question was about the "stuffed intestines". I thought chitlins were
fried skin? or perhaps fried intestines? >>
Actually, chitlin's are the intestines of pork. There are two traditional
ways to prepare them
1 Simply cleaned and boiled in salt water, or
2 cleaned, boiled in salt water, drained, dredged in flour, salt, and pepper,
and deep fried.
Fried skins are called "cracklin's"
Mordonna (who has easily eaten her not-inconsiderable weight in pork by
products like this)
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