Mack A. Damia wrote:
> On Thu, 14 May 2009 18:48:48 -0500, Janet Wilder
> > wrote:

>> Another great place to shop is the independent grocery store in Blue
>> Ball right next to Shady Maple. They have really fresh produce and local
>> meats, cheeses and poultry.
>
> Renningers?
>
> Farmers Market and antiques. Huge place. Have you been to Adamstown?
>
> http://www.renningers.com/

No. I think it's an IGA. It's right in the same parking lot as Shady Maple.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Kate Connally" > wrote in message
...
> Mack A. Damia wrote:
>> On Wed, 13 May 2009 12:26:16 -0400, Kate Connally >
>> wrote:
>>
>>> No Rocky Mountain oysters (or any kind of oysters, for that matter)
>>
>> It's a cultural thing, isn't it? Since you don't like raw oysters
>> on-the-half-shell, I have to brand you uncivilized.
>
> Well, I'd rather be thought uncivilized than eat oysters, or clams, or
> mussels, or squid, or octopus, or abalone, or snails, or - heck, no
> mollusks, no how! So there! Take your civilization and . . . ;-)
>
>> Dog is very popular in parts of Asia, and you might not know you're
>> eating it.
>>
>> Best to be careful at Oriental restaurants. :-P
>
> Well, that's a lot better than oysters! :-P :-P
>
> Kate
>
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
>

I haven't been able to get down raw oysters, but I love scallops and clam
chowdah the creamy type. I like calves liver and I make steak and kidney
stew. Hubby loves his black pudding but neither of us is interested in any
kind of tripe.

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"graham" > wrote in message
...
>
> "Mack A. Damia" > wrote in message
> ...
>>
>> I guess some of the cheaper sausages contains offal. Look at the
>> ingredients in Vienna sausage - "lips and glands". Also potted meat
>> contains the same.
>>
>> Who's familiar with souse or head cheese?
>>
> Mum used to make pork cheese.
> She also braised pig's fry (various bits of offal) usually on Tuesdays as
> Monday was slaughtering day. Delish!!!!!!!
>
> When I could get them, I used to blanch sheep's brains then broil them in
> garlic butter. Veal sweet breads were blanched then served with a
> bordelaise-type sauce.
>
> Foie gras rules!!!!!!
>
I've made head cheese but I couldn't eat it.

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