Anybody that says they can"t stand the idea of eating liver pudding, blood sausage, HartKase, glickwurst, scrapple-- wait until mid February with snowed in roads, no refrigerator but a snow bank, nothing left but those items since the store bought and fancy cuts ran out last week--but still have some wood for the stove. You can change your mind about eating it or starve. Menudo is sort of in same class- gut soup doesn"t sound apetizing so use the fancy foreign word. Some French and Chinese dish"s shouldn"t be translated for the weak stomached people. New Orlean"s cooking can have the same dish in a fancy Freench restaurant or 1/3 the price at a Cajun bar and grill- you want crawdads and swamp rat(Nutria)? or the Ettofe" and something Lupin? Hint: some Ethanol of various kinds often recommended for some dish"s to improve percieved flavor by tourists. Beer and Rhine wine for featured ground up rest of hog- Cervasa and Pulque for some Mexican dish"s and Rice wines for some undisclosed sea food- Beche D"Mer. A couple generations of survival with "Offal" food and it get"s accepted by survivors. Phlaum on Rye bread a good snack/lunch feature- tell Sweetfeet it is going to be a spiced Goose Grease sandwich for lunch and maybe a beer, beer taken before or after?? Teasing Alert! RN.
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Today's Featured Article - A Lifetime of David Brown Tractors - by Samuel Kennedy. I was born in 1950 and reared on my family�s 100 acre farm. It was a fairly typical Northern Ireland farm where the main enterprise was dairying but some pigs, poultry and sheep were also kept. Potatoes were grown for sale and oats were grown to be used for cattle and horse feeding. Up to about 1958 the dairy cows were fed hay with some turnips and after that grass silage was the main winter feed. That same year was the last in which flax was grown on the farm. Flax provided the fibre which w
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