Rodney Myrvaagnes wrote:
> On Mon, 14 Mar 2005 05:56:27 GMT, "Kilikini"
> > wrote:
>
>> hubert liverman wrote:
>>> "Kilikini" > wrote in message
>>> om...
>
>>>
>>>
>>> Just tell him that are they are "young,stump whupped chittlins"...
>>> That, with a Conway& Loretta CD on the stereo should mediate the
>>> problem... The "hand slung" ain't as tender. :-)
>>> Try the same seasonings without the flour,and maybe less oil. Add
>>> Tomato sauce (your favorite), simmer if needed and serve over pasta.
>>> Not to red, and not to oily is the trick. Adjust to your mutual
>>> tastes as always.
>>>
>>> Enjoy!
>>>
>>> Hubert Liverman
>>>
>>> Founder and Apprentice Member of "The Loyal Sons of the South".]
>>
>> You know, he talks about Chitlins and/or chitterlings and such. I
>> have
>> absolutely NO idea what he's talking about. :~) That's okay; he's
>> learning about Pacific Rim/Asian cuisine. <g>
>>
> Chitterlings {chitlins is phonetic) are the "tripe" of a pig. Because
> the pig is not a ruminant, they are very different from tripe.
>
> The get made into andouillettes in France.
>
> In this country, they are most often served in soul food places, when
> they are identified. Otherwise they are ground up for hot dogs or
> other places where they are disguised.
>
> If you go to a soul food place with your SO, don't order chitlins if
> your SO is getting catfish. DAMHIKT
>

(Shuddering) Why in the world would a person eat crap? Seriously! I have
a back-woods hillbilly hubby who eats beef heart, tongues, you name it. We
have food issues. I'll eat anything from the ocean and veggies; he likes
intestines? Thanks for sharing, guys - er, or not.

kili