SC - Pig parts - OOP, OT
upsxdls_osu@ionet.net
upsxdls_osu at ionet.net
Wed Apr 4 09:08:52 PDT 2001
'Round these here parts, we buy it cured & call it "jowls" and with the right
accent it comes out "joe'ules." It's also used to make salt port. I use it
minced to season beans. Taste like really salty cured bacon, and I blanch it
before using it in dishes. Otherwise, they're too salty.
Liadan
On Wed, 4 Apr 2001 10:36:39 -0400 (EDT) you wrote:
>
> > I dont know how many persons will want to run me out a town for this, but
> > how about something simple. How many inns served the kind of meals we have
> > at feast?
>
> I don't know. Do we have any information about what period Inns served? The
only
> information I have about historic inn service is from the Regency period,
where people
> could order a very tolerable supper, dinner or nuncheon to which they could
invite
> friends to, at a respectable inn.
>
> By the way, has anyone ever had 'pig's cheek'? and if so what does it taste
like?
>
> --
> Jadwiga Zajaczkowa, mka Jennifer Heise jenne at mail.browser.net
> disclaimer: i speak for no-one and no-one speaks for me.
> "The worst thing I can say of a person is, 'they couldn't be bothered'."
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