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Never mind, I just spoke with one of my customers who is from Chile. I will be selling young rams so it will be "borregos". Seven ewes have lambed, so far, and all but one had twins
-------------------- Wayne Webb Webb Signworks Chipley, FL 850.638.9329 wayne@webbsignworks.com Posts: 7403 | From: Chipley,Florida,United States | Registered: Oct 1999
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Mi Abuelita, used to bake the heads in the oven.
-------------------- Signs by Alicia Jennings (Mudflap Girl) Tacoma, WA Since 1987 Have Lipstick, will travel. Posts: 3813 | From: Tacoma, WA. U.S.A. | Registered: Dec 1999
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I'll bet they were a real delicacy Alicia (I'm not being facetious either). Gringos are such wimps when it comes to eating an assortment of animal parts.
-------------------- Joy Kjer Art On Display Signs 4001 Randolph St Lincoln, NE
"My life has a superb cast, but I can't figure out the plot." Posts: 445 | From: 4001 Randolph St. Lincoln, NE | Registered: Jun 2002
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Joy, You obviously haven't spent much time in the South. There are 'gringos' here who relish such delicacies as pig intestines, livers, lungs, stomachs, feet, tails, heads, brains, testicles, you name it. This gringo IS a whimp.
But I do know a character from up North who eats potted possum meat........
-------------------- Wayne Webb Webb Signworks Chipley, FL 850.638.9329 wayne@webbsignworks.com Posts: 7403 | From: Chipley,Florida,United States | Registered: Oct 1999
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the south dont have the lead in eating weird stuff. iam I-TAL-YAN & RUSSIAN. my grandparents where born in the "old country," as they would say. i can say i have ate a lot cabbage, staple russian food. ever heard of KISH-KA? american its "blood pudding." mostly animal blood in a intestine. my dad taught me how to KOCH-A NIN-A. get 5-10 pound of pigs feet, boil for many hours, skimming the froth off the boiling water, adding more water as it boils away, till the pigs feet start to fall apart. now add garlic, boil more, when done, pour offthe contents into bowls, and we did this in the winter months, and take those bowls and set outside in 30-40 degree weather. pepper each bowl till its almost black and let set up and cool. what you have is a tasty jello like substance with pieces of pigs feet meat all thru it!!!! I almost forgot PROCHUTTO, we made a couple them also. take a whole pig leg, raw, we did this in the sept to march window, so it was cool and no bugs. lot of salt, pepper, garlic & wine, a lot of weight or a press, and just pour on the ingrediants, we used a 40 penny nail to punch small holes in the meat so all the ingrediants would go inside.....3-4 months you got some of the best tasting meat you ever ate.. TRIPE.....cows stomach is an I-TAL-YAN dish))))) and i will eat DANDYLION...before i eat COLLARDS or RUTABAGER)))))))
[ January 25, 2012, 10:19 AM: Message edited by: old paint ]
-------------------- joe pribish-A SIGN MINT 2811 longleaf Dr. pensacola, fl 32526 850-637-1519 BEWARE THE TRUTH.....YOU MAY NOT LIKE WHAT YOU FIND Posts: 11582 | From: pensacola, fl. usa | Registered: Nov 1998
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I think the Mexicans are the champs. They regard the eyeball in fish-head soup as the best part.
-------------------- dennis kiernan independent artist san francisco, calif, usa Posts: 907 | From: san francisco, ca usa | Registered: Feb 2010
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"Flying Eye-Ball Soup" The best part is when it's pops in your mouth and releases all of that warm gooeyness.
-------------------- Signs by Alicia Jennings (Mudflap Girl) Tacoma, WA Since 1987 Have Lipstick, will travel. Posts: 3813 | From: Tacoma, WA. U.S.A. | Registered: Dec 1999
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-------------------- Mario G. Lafreniere (Fergie) J&N Signs Winter did show up! Posts: 1257 | From: Chapleau, Ontario | Registered: Jun 1999
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