NIce thick pork chops..

[Guest]

twice as thick as yo' han'...

wit smuthad carmelized onions fryin' up in da pan....

smellin' up so good, run as fas' as you can...

my bay dun know'd how'd to she can please her man !!!!


MAN, MY WIFE ROCKS !!!!!!

(I wish y'all could smell these things !!!)

WHOOOOOO WEEEEEEEE !!!!!!

 

[poolboy]

I'm gonna need an east wind, but I can imagine. No meat today for me, but tomorrow I see a slab of hogshead cheese in the fridge with my name on it.

 

[vping]

My wife has been helping my daughter with her latest challenge. Being a vegetarian. My daughter is a self proclaimed meatatarian but decided as a goof to try it with her friends for a month and see who would last the longest. To quote Pulp Fiction "..that kinda makes me a vegetarian"

There is drool on my keyboard now. Thanks.

 

[Guest]

I see a slab of hogshead cheese in the fridge with my name on it.

Hmmmm....I'll have to see if I can get some from ole girl for the March meet.

All gone now, feel like I'm gonna faint.

Couldn't force all of the last one down...feeling woozy...lights dimming....

....('URP)


.......~caPLUNK~

 

[TR6BILL]

That's all right. A patient brought me a large paper bag from a Broussard boucherie filled with fresh hog cracklins and three links of spicy boudin.

And yes, I too can smell those pork chops all the way over here.

 

[Guest]

I aint big on th' outter extremities. I prefer my meat a bit closer to th' bone.

 

[angelfj1]

That's all right. A patient brought me a large paper bag from a Broussard boucherie filled with fresh hog cracklins and three links of spicy boudin.

And yes, I too can smell those pork chops all the way over here.

was it the white boudin? love that stuff

closest thing up here is scrapple - ummmmmmm! fry it up and serve with a little Vermont maple syrup - heaven!

 

[DrEntropy]

I do miss scrapple... :wink:

 

[Mickey Richaud]

I do miss scrapple... :wink:

ME, TOO! Especially when you use the "Q" tiles on triple score spaces!

 

[DrEntropy]

~GROAN!~

 

[Tinster]

I too miss scrapple, 2 eggs over easy, home fries
and buttered toast.

D

 

[Guest]

I too miss scrapple, 2 eggs over easy, home fries
and buttered toast.

D

Swap the home fries fer grits and add extra crispy bacon and that's what I just had !!!!

 

[TR6BILL]

That's all right. A patient brought me a large paper bag from a Broussard boucherie filled with fresh hog cracklins and three links of spicy boudin.

And yes, I too can smell those pork chops all the way over here.

was it the white boudin? love that stuff

closest thing up here is scrapple - ummmmmmm! fry it up and serve with a little Vermont maple syrup - heaven!

Scrapple is nothing like boudin. Scrapple is akin to hog's head cheese, cept a little drier. Made from scrap meat. Boudin is ground pork and rice pudding, stuffed into a natural casing. More like sausage. Then there is blood sausage, which we won't go into here. :blush:

 

[TR6BILL]

You yankees sure eat funny.

 

[DrEntropy]

Like mudbugs is somethin' you'd see an' say: "Hmmm... looks tasty!" :smirk:

 

[DrEntropy]

Oh, and "grits" should be set in a bread baking pan, chilled and sliced like bread then fried and served with butter 'n maple syrup!

 

[angelfj1]

You yankees sure eat funny.

Yes, some of us do! But at least we don't FRY everything.

Pat made some great quahog chowder yesterday.

I love QUAHOGS!

 

[JPSmit]

Oh, and "grits" should be set in a bread baking pan, chilled and sliced like bread then fried and served with butter 'n maple syrup!

Nah, grits should just be used to fix potholes and spackle walls as it was intended (ducks, runs and hides)

 

[DrEntropy]

We called it 'fried mush'. :laugh:

 

[Mickey Richaud]

Oh, and "grits" should be set in a bread baking pan, chilled and sliced like bread then fried and served with butter 'n maple syrup!

Heathen!