matrix

[QUOTE]Originally posted by valentine
Check the edges of your chitlins, sometimes grit gets stuck there.

valentine

Yall have a great day -- I'll be checking back later to see when Marco's having the chitlin feast -- if he's serving alternatives, we'll all have to caravan up north for the great event!!! Woohoo -- you go, Matrix!!!!

tomcatt

[QUOTE]Originally posted by valentine
Along with this effort, comes a lot of waste as you throw away the fat and grit.

Legal Bill

[QUOTE]Originally posted by valentine
In general, chitlins are partially cleaned when they are sold but require a thorough hand cleaning before they are really ready to eat. But partially "clean" has a very wide degree of meaning between brands of chitlins. You need to experiment and find the brand that is best for you.

tomcatt

While I'm not generally into organ meats, in my youth I had been known to harvest a mountain oyster or two for dinner.

Grannyrod

OMG, what HAVE I started? I don't dare mentioned the knuckles, oysters, cheese and maws, do I? We're talking a whole 'nother world here! Poor Matrix, back to the dictionary, sonny.

Oh and Val, thanks for the lesson, honey!
KB, help me out here.

Edit: Chitlin corner!

matrix

Deb, I have relatives in Argentina! Blood sausage = bad, just like tripe!

Darlene, bbq starts at 7 tonight. We'll be expecting you and +1 ....

matrix

Alright, I have to go offline...

Trouble...as usual. Again, I am innocent ....

MsPerky

[QUOTE]Originally posted by matrix
Deb, I have relatives in Argentina!

Grannyrod

Did I see an xviper post this morning? I can't find it to reply but hi Mr. X, long time no visit over here.