2. Grew up on a dirt farm in S Texas and ate my share of organ meats.
The first frost was the time when all the "neighbors" (anyone who lived within five miles) got together and we butchered cattle and hogs. My Aunt Bea took the hog's heads and made tamales and head cheese. Entrails were used for both chitins and sausage casings. Nothing was lost but the squeal.
Everybody who showed up took part in the labor and left with something of value for their contribution.
What a time it was . . .
*Note: Whod'a thought DU spell checker would have chitlins in the library?
9. Love beef tongue. Very delicate flavor but a royal pain to prepare.
Reminds me of the All in the Family episode when Meathead offered Archie a tongue apetizer and Archie says, "I don't want nothin' what came out a cow's mouth. Now get in the kitchen and fix me some eggs . . ."
My grandmas used to make piragas (babka) at the holidays. When I made it in the bread machine I'd add some pumpkin meat for color. But I like the idea of orange. So good!
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