SC - Millet recipe

[Mordonna22 at aol.com]

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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