SC - Pig's cheek

[upsxdls_osu at ionet.net]

'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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