What's wrong with blood sausage? Ever try authentic Spanish Morcilla? Beautiful stuff, that. Last month I made a Spanish bean stew using real Fabada beans and Morcilla, and it was delicious. If you yearn for the stuff, LaTienda.com has a good selection, if a bit pricey.
I swear, we're just way too squeamish in this country. Ever had the pleasure of placing a tender fish eye on your tongue and just letting it roll around while you suck the delicate flesh from its perifery? Or savor the meaty flesh of a fish head? Or enjoy the spices when chewing the pig salivary glands and lymph nodes that make up Mexican Chorizo? Chitterlings, anyone? Chicken feet? I'm making braised sweetbreads (either pancreas or thalmus glands) this weekend. Mmmmmm... Thaaaaaaalmus... Respectfully, Adam Phillip Churvis Certified Advanced ColdFusion MX 7 Developer BlueDragon Alliance Founding Committee Get advanced intensive Master-level training in C# & ASP.NET 2.0 for ColdFusion Developers at ProductivityEnhancement.com ----- Original Message ----- From: Russel Madere To: CF-Community Sent: Monday, April 23, 2007 10:40 AM Subject: Re: I just got some great head! Wikipedia if you dare. >"boudin rouge" > >Do I even wanna know? > >-- >Scott Stewart >ColdFusion Developer > >SSTWebworks >7241 Jillspring Ct. >Springfield, Va. 22152 >(703) 220-2835 > >http://www.sstwebworks.com > >-----Original Message----- >From: Tony [mailto:[EMAIL PROTECTED] >Sent: Friday, April 20, 2007 12:01 PM >To: CF-Community >Subject: Re: I just got some great head! > >ewwwwwwwwwwwwwwwwwwwww >you actually shoot the things? > >On 4/20/07, Russel Madere <[EMAIL PROTECTED]> wrote: >> Absolutely! And we eat funny too. >> >> My favorite lunch sandwich is hog head cheese (really a gelled turrine) >with creole mustard and pickles. I have always enjoyed going to a boucherie >and getting fresh cracklin and grillades and grits. I go home smelling like >a smokehouse for a week. >> >> Similar slaughter situation to the cow, 'cept the hog usually meets mister >.45 and then we dip him in hot water because we fry up the skin to make lard >and cracklins. >> >> I do draw the line at boudin rouge. >> >> >You Southerners are a weird bunch. :) >> > >> >> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Macromedia ColdFusion MX7 Upgrade to MX7 & experience time-saving features, more productivity. http://www.adobe.com/products/coldfusion?sdid=RVJW Archive: http://www.houseoffusion.com/groups/CF-Community/message.cfm/messageid:233206 Subscription: http://www.houseoffusion.com/groups/CF-Community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5
