Two Guys (Page 2): When we kill hogs after the first frost. The Cajun employees save the hogs blood to make what the call blood sausage. It is hog blood, various spices and cooked rice...

old marine Loc: America home of the brave

Bcon wrote:

That sound like an experience I had when I was a t... (show quote)

When we kill hogs after the first frost. The Cajun employees save the hogs blood to make what the call blood sausage. It is hog blood, various spices and cooked rice all in casings. They don't use the guts anymore.

They also make two types of stuffed sausage, one regular and one hot. The women make hog head chease from the boiled heads. The sudes are cured as bacon and the hams are all cured in the smoke house.

The fat is cooked in a large cast iron pot for the grease and cracklings used for crackling bread. The lung's, heart and liver are cut up and with green onions cooked it is quiet tasty.

One of the negro helper said the only thing that wasn't used was the hair and squeal. Thats true they never wsst anything.

old marine Loc: America home of the brave

archie bunker wrote:

Alligator isn't bad at all. A little chewy, but good in my opinion. And I've eaten a ton of rattlesnake over the years. Good stuff!
My wife won't touch it, but she'll swallow a raw oyster. I don't get it. To me, the oyster is a lot more disgusting than the fried snake.

I love fried oysters but you can have the raw ones.

Bcon

old marine wrote:

When we kill hogs after the first frost. The Cajun... (show quote)

I have eaten many Pa. Dutch concoctions made from pigs and cattle. Philadelphia scrapple is made from what is left over, I believe, after a hog is butchered and carved. It is great with eggs in the morning. Also, another Of their wares is called souse. It is pork chunks in a jelled loaf. Pickled pigs feet , knuckles and ears have been around for years. I never ate beef tongue until one of our employees who was also a farmer brought sliced , cured tongue into work and I tried it. The way it was cured and sliced was great and it was very good. I try all kinds of ethnic foods from many parts of the
World. The one thing I tried and really couldn’t down, was dill pickle soup that I got in a restaurant in Austria. It was just too tart. I still like to sample everything.

Bcon

old marine wrote:

I love fried oysters but you can have the raw ones.

Oysters on the half shell are great with the right condiment.
Also at clam bakes, raw clams right from the shell with spicy hot sauce are also good.

archie bunker Loc: Texas

Bcon wrote:

Oysters on the half shell are great with the right condiment.
Also at clam bakes, raw clams right from the shell with spicy hot sauce are also good.

I can't do raw. I don't care what you put on it. My wife likes some sushi stuff, but I won't eat it. That ain't food. It's bait to catch food that you cook!

woodguru

old marine wrote:

That's pretty accurate. I am 80, I don't have to g... (show quote)

What does a cook like "yours" cost a month?

woodguru

Bcon wrote:

Oysters on the half shell are great with the right condiment.
Also at clam bakes, raw clams right from the shell with spicy hot sauce are also good.

In Shreveport Louisiana in about 1972 I was deeply spoiled by oysters at something like a buck a dozen, we would start out with six dozen each and fill in the empty spaces with a dozen or two more.

Those days are done at about ten bucks or more a dozen.

Bcon

woodguru wrote:

In Shreveport Louisiana in about 1972 I was deeply spoiled by oysters at something like a buck a dozen, we would start out with six dozen each and fill in the empty spaces with a dozen or two more.

Those days are done at about ten bucks or more a dozen.

Oh for the good old days. In 1985 I was in Fort Lauderdale and at a seafood restaurant the oysters were less than half the price of clams. We had a great oyster feast.

old marine Loc: America home of the brave

Bcon wrote:

I have eaten many Pa. Dutch concoctions made from ... (show quote)

I enjoy all of it but balk on the blood sausage and chitterlings (fried hog guts). I love pickled pig feet.

old marine Loc: America home of the brave

archie bunker wrote:

I can't do raw. I don't care what you put on it. My wife likes some sushi stuff, but I won't eat it. That ain't food. It's bait to catch food that you cook!

I don't care for raw fish either.

old marine Loc: America home of the brave

woodguru wrote:

What does a cook like "yours" cost a month?

I have never totaled it up.

She and her husband are only paid minimum wage in cash. They get free utalities, house, food and he makes extra money from rolling cigarettes and selling for $2.00 per pack.

The men make the own 90 proof whiskey from Grandpaws secret corn squeezing receipt. They keep refusing pay raises and have to make them accept minimum wage so I won't get in trouble with the government.

old marine Loc: America home of the brave

woodguru wrote:

In Shreveport Louisiana in about 1972 I was deeply spoiled by oysters at something like a buck a dozen, we would start out with six dozen each and fill in the empty spaces with a dozen or two more.

Those days are done at about ten bucks or more a dozen.

Occasional a couple of employees go with us to New Orleans and get a couple dozen sacks when in season. The cost is outrageous now.