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Old 02-06-2013, 10:45 AM   #4
docat
Pronounced like "docket"
 
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Join Date: Apr 2011
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Quote:
Originally Posted by muskrat_skull View Post
So I can't invite you and @Lisandro to the whole hog bbq? We are having grits, macaroni and cheese (down south its classified as a vegetable, along with grits), some collards boiled to death and then cooked in fatback or bacon grease, a sidecar of bacon grease, with some pork fat dipping sticks, and I was making deep fried donuts--that's where you take a donut (which is already deep fried and 75% greaase) and then you batter it up and deep fry it again, for another hole layer, for dessert. I could probably put some more bacon grease and pork fat in the hole of the donut before I batter it so it'd have this greasy liquid center. just kidding. I am really sick of southern cooking.

Nah, we went almost completely vegetarian, just high end seafood, we live near the ocean, or organic or fresh hunted or raised by us. And then only two or three times a week. Vegetarians the rest of the time. I do use a few dairy items, butter, cheese rarely and yogurt, and eggs occasionally. But cut out most of the meat, including Mr. Hogg which down here is sacreligious. Mostly vegetables most of the time. We try to catch or raise what we eat, chickens and rabbits, both of which are vegan fed, deer meat and buffalo, except no hogs, there's worms in the hog meat anyway.
LOL You know, down here in the south, they string you up if you tell people about the worms in hogs. That's a carefully guarded secret. Some people counter and say, oh, there USED to be worms or that if you cook it well enough, you KILL the worms, but I don't think the cooking removes the worms from the meat...you still eat dead cooked worms in a well cooked hog.

Yep, as we speak, Paula Deen is scanning your notes and triangulating your position to find you. Poor muscrat_skull. LOL
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