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RE: Kerrlaw Convenes Court - 4/26/2008 8:15:24 PM
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armydude
Posts: 16020
Joined: 2/12/2006
From: NC
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Hellooooooo?
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RE: Kerrlaw Convenes Court - 4/26/2008 8:35:35 PM
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Kerrlaw
Posts: 9526
Joined: 5/24/2006
From: Big Orange Country
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quote:
ORIGINAL: bluestone
ATTENTION:
there are boiled peanuts in the Lion's Den.
The Lioness is picking up the tab. Go at'em.
I hate Tab. Can I have a Dr. Pepper?
quote:
ORIGINAL: phosadaud
But how can you eat a hamburger without ketchup? Isn't that a sin... somewhere? 
I never add ketchup to a hamburger at home, but like it when the fast food place puts it on (which almost all do).
It was quite a novelty to us when McDonalds came to Knoxville. I remember my parents taking me there for the first time. We were amazed at ketchup on a burger.
BTW: I do not eat ketchup on eggs, I can take it or leave it with french fries, and if I eat hog brains they are doggone sure gonna have a lot of ketchup on them.
quote:
ORIGINAL: bluestone
pork brains and scrambled eggs are a Southern thing.
quote:
ORIGINAL: robertyork
We were POOR when I was a kid. I remember the days of hog killing, as James said the only thing we didn't eat was the squeel. My granddad, as quick as the hog was hung up, cut the head off and started cleaning it. He had brains & eggs for breakfast. My grandmother would take all those parts, head, feet, heart, etc and put them in a pot and boil them all day. They she would take all the meat and grind it up and make what we called press meat. (If you're from the North it's called scrapple). We always had fried liver & onions. Fresh tenderloin fried for breakfast with gravy and biscuits. Hams, shoulders and side meat was smoked in smoked house and then salt cured. Left to hang in the smoke house. Took all the scraps, trimmings and made sausage. The sausage was put in sacks and hung in the smoke house also to cure.
Those were the good ole days.
Excellent summary Bobby. You described it just like my father did. The desription of your grandparents sounds just like what mine did. There was a smokehouse in the back yard.
In addition the women rendered lard, didn't they? Big old black kettles. I still have one of my grandmother's.
Is what you call press meat the same as souse meat?
My father loved hog brains and scrambled eggs after hog killing.
Personally, I ran to the back room of my grandparents house and cried during hog killing. Sort of a male Clarice child - Silence of the Pigs.
quote:
ORIGINAL: Billboy
I was never a fan of brain sandwiches, but the generations preceding me considered them a real treat. I think that beef brains were considered to be superior to pork brains, but I remember seeing scrambled eggs and brains fixed as a breakfast dish. When I was young I would ride to the Evansville stockyards with my Grandpa in a farm truck, taking a load of cattle or hogs to market. The highlight for me, besides sharing quality time with my grandpa, was that we always went across the street to the Stockyards cafe and he would get a brain sandwich and I would get a sausage sandwich (big, served on a hamburger bun)...
I love that story Bill.
Now I'm craving a big sausage sandwich.
Except I would feel guilty because I'm  over Sony eating webbed cereal and wormy rice. 
I'd feel better if you gave her my share of the hog brains.
Whew! Am I caught up on the food topics?
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That which does not kill us makes us fatter. ~ crankius
I forgot, Mike is always right. ~ qtman
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RE: Kerrlaw Convenes Court - 4/26/2008 8:40:10 PM
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Kerrlaw
Posts: 9526
Joined: 5/24/2006
From: Big Orange Country
Status: offline
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quote:
ORIGINAL: phosadaud
I wanted to share as well, that I know my sense of humor is quite bizarre and warped. I grew up in a family like that, I've worked in places that pretty much required that kind of humor to survive, etc. I know that I have to be careful who I joke around with because I know this kind of humor can be offensive to some. I assumed this thread was a "safe" place to do that, but my intent was never, ever to cause offense or harm. I may be a bit warped, but I am a very kind and compassionate person and the last thing I want to do is put a damper on my group of friends here, so I can tone it back if people aren't comfortable with my sense of humor. I apologize if my attempts at humor were offensive. That was never my intent. 
Yada, yada, yada.
You're gonna have to toughen up to be a baliff in this court. 
I'll need more than Sam to keep order of this bunch. 
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That which does not kill us makes us fatter. ~ crankius
I forgot, Mike is always right. ~ qtman
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RE: Kerrlaw Convenes Court - 4/26/2008 8:52:21 PM
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monamie
Posts: 1335
Joined: 1/26/2006
From: OK
Status: offline
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When I came home this evening, my sweet hubby fixed me a supper of hash browns and scrambled eggs. For the first time in YEARS, I put ketchup on them---because of this thread---but it was an organic kind with no corn syrup. The whole thing was also sprinkled with a little Texas Pete. It was so good. Now I won't need scrambled eggs with ketchup for another 15 or 20 years.
The TV spot went great! I wasn't nervous at all. And they liked my roasted asparagus with fresh herbs. On Monday, I'm making a fruit dessert for that TV spot (different channel). We got a great response and several hits on the website because of it. And I have two dates next week. 
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RE: Kerrlaw Convenes Court - 4/26/2008 9:27:25 PM
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crankius
Posts: 4358
Joined: 4/12/2005
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Mona! That's great!
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RE: Kerrlaw Convenes Court - 4/26/2008 9:33:26 PM
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utilityfielder
Posts: 13118
Joined: 6/19/2005
From: Home of the Champions
Status: offline
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quote:
Is what you call press meat the same as souse meat?
My father like souse. He used to say it was made from what was swept up at the packing plant.
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RE: Kerrlaw Convenes Court - 4/26/2008 9:42:57 PM
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utilityfielder
Posts: 13118
Joined: 6/19/2005
From: Home of the Champions
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Here is a definition
quote:
Head cheese, also called souse and brawn, is a jellied loaf or sausage. Originally it was made entirely from the meaty parts of the head of a pig or calf, but now can include edible parts of the feet, tongue, and heart. The head is cleaned and simmered until the meat falls from the bones, and the liquid is a concentrated gelatinous broth. Strained, the meat is removed from the head, chopped, seasoned and returned to the broth and the whole placed in a mold and chilled until set, so it can be sliced.
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