Language:
switch to room list switch to menu My folders
Go to page: First ... 17 18 19 20 [21] 22 23 24 25 ... Last
[#] Wed Dec 27 2006 20:17:39 EST from curly surmudgeon @ Dog Pound BBS II

[Reply] [ReplyQuoted] [Headers] [Print]


Naah, Chianti is much too strong for pork.

Unless the pig is Italian...

[#] Wed Dec 27 2006 23:56:49 EST from 2Dog @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

No, Curly's right.

I was out of sorts yesterday (not drunk, nor on medication, etc)(maybe tired)
but I'm not making excuses here.

It is known that Curly and some others have an ongoing thing and I simply
jumped on a wagon I didn't belong on. I thought I might be being funny but it is
glaringly obvious that it was not so. Curly has never been offensive to me,
so my post was way out of line. Again, my apologies.

~2Dog



[#] Thu Dec 28 2006 03:28:25 EST from curly surmudgeon @ Dog Pound BBS II

[Reply] [ReplyQuoted] [Headers] [Print]

so my post was way out of line. Again, my apologies.

Accepted, thanks, now let's move on.

[#] Thu Dec 28 2006 08:58:55 EST from athos-mn @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Question for the day: is Spam the modern day head cheese? And if so, which one is worse?

[#] Thu Dec 28 2006 10:56:35 EST from IGnatius T Foobar @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

A friend from Pennsylvania once told me, "Scrapple is made from the stuff they wouldn't even put in Spam, and Souse is made from the stuff they wouldn't even put in Scrapple." Souse and Head Cheese are the same thing with different names.

[#] Thu Dec 28 2006 11:29:08 EST from triLcat @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

I thought head cheese is jellied pig brain.

an appealing thought... 



[#] Thu Dec 28 2006 11:56:04 EST from Freakdog @ Dog Pound BBS II

[Reply] [ReplyQuoted] [Headers] [Print]

Scrapple rocks!!!

[#] Thu Dec 28 2006 12:26:47 EST from Magus @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

I really think scrapple would be more edible if it *were* rocks.

[#] Thu Dec 28 2006 13:28:47 EST from Freakdog @ Dog Pound BBS II

[Reply] [ReplyQuoted] [Headers] [Print]

Have you tried it?

[#] Thu Dec 28 2006 14:37:33 EST from IGnatius T Foobar @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

I've tried it. And it was scrapple that someone who knows said "this is good scrapple." It tasted like a bunch of overcooked meat by-products.

[#] Thu Dec 28 2006 14:50:58 EST from Freakdog @ Dog Pound BBS II

[Reply] [ReplyQuoted] [Headers] [Print]

I like it...but it has to be prepared right. A lot of diners cook it by dropping it into the fryers, and then they leave it in, too long, overcooking it. I usually prefer to cook it on a griddle.

[#] Thu Dec 28 2006 14:45:13 EST from wabewalker @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Scrapple is the Pennsylvania-Dutch version of haggis.

*shudder* 



[#] Thu Dec 28 2006 15:12:30 EST from wizard of aahz @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Free range scrapple with a mango chutney?

[#] Thu Dec 28 2006 16:12:51 EST from Grey Elf @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Just threw up a little in my mouth.

[#] Thu Dec 28 2006 16:41:11 EST from wizard of aahz @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

perfect.. add that to the chutney.

[#] Fri Dec 29 2006 08:04:35 EST from girthta @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

with a side of Chitterlings.


[#] Fri Dec 29 2006 09:55:19 EST from nadia @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

i misparsed it as scrapie.

[#] Sat Dec 30 2006 03:23:08 EST from Grey Wolf @ PixelBBS

[Reply] [ReplyQuoted] [Headers] [Print]

Actually, "puddin' meat" is what misses the cut for Scrapple. One of my friends got a travel article published in the Washington Post based on that so-called food item. ;)

Curly -- apologies. Since I've never been on a board you were an active member on, I only read you through the networked messages from here, and all I saw were references to Argentina. So I erroneously assumed you were from there. :) As for me, I am quite confident in my English. I am conversational in my Russian, and my German is largely forgotten since I entered high school (excepting numbers, for some very odd reason).

[#] Tue Jan 02 2007 11:39:14 EST from vermilion @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Now craving roasted porchetta with a glass of chianti. THANKS, guys!! (Grrr.)

[#] Tue Jan 02 2007 17:55:08 EST from Ladyhawke @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Pots and Pots of home-made chicken soup with k'neidles.


Go to page: First ... 17 18 19 20 [21] 22 23 24 25 ... Last