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[at-l] '...half order...?"
Now how do they prepare the chitlins?
Some folk do a cream gravy presentation -- breaded, or batter dipped, or
un-bread/batter dipped, according to local custom. However, I prefer them
fried [un-bread/batter dipped] with hot peppers and served with vinegar on the
side as a topping. Ah, a plate of chitlins, collards, potatoes, & biscuits --
the sure sign that winter is on the doorstep.
Getting back to biscuits & gravy, I'm surprised that no one has raised the
question of "what sort of gravy." Now I'm of the opinion anything that only
white gravy [made from the grease from frying sausage patties, flour & milk]
containing a significant amount of crumbled sausage patties is the only true
biscuits & gravy. Any thing less is a generic dilution ["Lite" whatever] and
in the same class as the SOS of the DOD mess halls and school cafeterias, when
compared to true chip beef on toast.
As for brains, I grew up eating brains -- brains and eggs for breakfast, fried
brains, etc. However, now I'll pass given with what we now know about mad cow
disease, wasting disease, etc.
But as we said back then, "When we butcher we use everything but the squeal."
It was true -- from the bristles on the outside to the guts, everything was
used.
Chainsaw
----- Original Message -----
From: "Leslie Booher" <lbooher@pure.net>
To: <TrailR@aol.com>; <AThiker@smithville.net>
Cc: <at-l@mailman.backcountry.net>
Sent: Tuesday, September 07, 2004 10:27 PM
Subject: Re: [at-l] '...half order...?"
>I've never heard anyone order ANY 'chitlins'... Single or plural...<
Actually, the local delicacy in our part of Indiana when we lived there was
fried brain sandwiches. Do they eat them up your way, Felix? I never had the
courage to try one. I agree with whomever said that two biscuits with gravy
constitutes one order. There's a diner down our road here in Virginia that
serves chitlins. The staff tell us that people really do order them, but I've
never seen it happen. anklebear
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