[QUOTE=pulykamell]
in what area of the country or world do they put canned corn on their hot dogs? This is a practice I’m completely unaware of.
[/QUOTE]
To answer my own question it’s those dang devil-may-care Brazilians.
[QUOTE=guppy]
Salmon loaf was a treat compared to the dumped out contents of the canned put on a plate with cottage cheese, cold and slimy. That’s what we mostly had, and yes we ate the bones.
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GAAAAAAAACK…guess you were hungry.
I’d’ve been a teensy-tiny lil tinkerbell if I had that looking at me as a kid.
I’m having trouble getting the picture outta my head now. 
Corned beef and cabbage! What a wretched thing to do with a corned beef–soak it in sulphur and serve it with soggy newsprint. What a horrible thing to do with cabbage–instead of making a nice slaw or fresh kraut, you boil it until it becomes sulphurated wet newsprint.
Canned Sauerkraut-- growing up I didn’t know there was any other kind. Was pleasantly surprised when I finally tasted the real thing.
Most any vegetable served by parents in the '50s was boiled to death. I didn’t know anyone else’s Mom who didn’t also overcook veggies. Turned a whole generation off to them.
A-freakin’-men! I grew up thinking I hated veggies, only to discover (when salad bars came into vogue in fast food places, actually), that I like veggies when they’re raw, or at the very least, not horribly overcooked.
BTW, in spite of all the naysayers in this thread, I find scrapple a delightful breakfast food. My hubby will look at it and say “Do you know what’s in that stuff?” and I say, “yeah, the same stuff that’s in your sausage, plus some corn meal”. 
Thank Og that my parents finally purchased a steamer. That solved all the problems.
[QUOTE=norinew]
BTW, in spite of all the naysayers in this thread, I find scrapple a delightful breakfast food. My hubby will look at it and say “Do you know what’s in that stuff?” and I say, “yeah, the same stuff that’s in your sausage, plus some corn meal”.
[/QUOTE]
I know it’s intended as a joke, but isn’t scrapple usually made from offal/organ meat? Most sausage isn’t. I like both, but I don’t think they’re comparable. Plus decent quality sausage usually doesn’t have anything too weird in it–it’s just ground meat with spices in a casing.
[QUOTE=pulykamell]
I know it’s intended as a joke, but isn’t scrapple usually made from offal/organ meat? Most sausage isn’t. I like both, but I don’t think they’re comparable. Plus decent quality sausage usually doesn’t have anything too weird in it–it’s just ground meat with spices in a casing.
[/QUOTE]
Hmm. I’ll have to research that. AFAIK, both scrapple and sausage are made from the parts of the pig that aren’t good for anything else, really. But scrapple has corn meal added. However, I’ll try to do a little research tomorrow and find out.
[QUOTE=norinew]
Hmm. I’ll have to research that. AFAIK, both scrapple and sausage are made from the parts of the pig that aren’t good for anything else, really. But scrapple has corn meal added. However, I’ll try to do a little research tomorrow and find out.
[/QUOTE]
From Wikipedia:
Now, there are some sausages that contain hearts, livers, offal and the funny bits. However, most of the sausages that I get from the butcher are actually made from nothing but meat & spices. Like anything else, check the labeling. Some sausages are just made from leftover scaps from butchering. Some are made completely from regular cuts of meat. Others have various fillers. I’ve been to pig kills where sausages were made afterwards and the regular fresh sausages did not have any organ meat added to them.
At any rate, it’s hot dogs that are supposed to have the lips and assholes reputation.
My husband is a scrapple lover, and he’s already turned two of the kids into devotees. There are a variety of recipes to make it from scratch, none of which I am about to attempt, because of the revolting ingredients. Just sayin’…
My parents loved ham and beans, over cornbread, with ketchup and raw onions. (Not quite the bean soup, more cooked to a mush with odd little bits of ham suspended in it.) The mere smell of it turned my stomach.
Even worse, my grandfather liked oatmeal, poached eggs, toast and bacon for breakfast. He would dump it all in one bowl, mix it around, and eat it. That was the most disgusting meal I’ve ever witnessed.
[QUOTE=Missy2U]
Dad used to eat the chicken giblets - cooked of course, but every time we had chicken, my mom would fry 'em up in a little frying pan. Turns out I married a man who does the same thing. Then again, they’ve both been known to eat raw hot dogs. :eek:
[/QUOTE]
My favorite part of poultry is the heart, then the liver. I can’t get the gizzards tender, but my aunt could, and those were yummy.
A local guy who raises chickens saves me the hearts because [gasp] nobody else wants them.
Fried gizzards are a staple in bars around here, but be careful, because if they’re undercooked, they’ll make you really sick.
[QUOTE=Shayna]
<first part snipped>
What we did eat quite a bit, however, was a staple in our chicken soup that we called “eggies.” I would have thought more people would know of them, seeing as how they never seemed hard to come by in the stores when we were growing up, but they appear to be relatively unknown. For those unfamiliar, they are unborn eggs taken directly from the hen’s ovaries upon slaughter, before they become surrounded by the “white” and the shell. The above site has a link to an image of them still in the bird, if you have the stomach to look at it. After they’re cooked in the soup, they look like hard-boiled egg yolks, but the consistency is less soft and crumbly and more like a rubber ball.
Actually, I never really liked those, either, so perhaps it’s a good thing they don’t even sell them anymore.
[/QUOTE]
Actually, the high-class restaurants are rediscovering them, and call them “unborn eggs” or “immature eggs”, and use them in pasta that they charge an arm and a leg for. There was an article in the New York Times about it (Feb. 7), but it’s only available for a fee (online, at least – you could probably find it in the library). But this article discusses it and quotes from it.
Dad used to eat hot peppers by the gallon - he’d buy a gallon-sized jar, and over the course of 3 days or so, just eat them as finger food.
Grandma used to eat bananas sliced up in a bowl of mayonnaise. I’m about to vomit just thinking about it…
Joe
[QUOTE=chowder]
it’s good grub like this that built the Empire
[/QUOTE]
Yeah, and just look at what happened to it! 
[QUOTE=MisterThyristor]
Actually, the high-class restaurants are rediscovering them, and call them “unborn eggs” or “immature eggs”, and use them in pasta that they charge an arm and a leg for. There was an article in the New York Times about it (Feb. 7), but it’s only available for a fee (online, at least – you could probably find it in the library). But this article discusses it and quotes from it.
[/QUOTE]
I’m glad to know this. I do eat eggs, but not meat, and I’m not sure I’d catch this on a menu. Not that I go to lots of high-class restaurants, but I’d be very dismayed if what I thought was fancy marketing for plain ol’ eggs turned out to be this. Thanks for the heads-up.
[QUOTE=wheresgeorge04]
Dad used to eat hot peppers by the gallon - he’d buy a gallon-sized jar, and over the course of 3 days or so, just eat them as finger food.
Grandma used to eat bananas sliced up in a bowl of mayonnaise. I’m about to vomit just thinking about it…
[/QUOTE]
I’m not coming back to this thread again. Every other post is something we love.
We have a jar of peppers in the fridge for snacking, and one of my favorite “salads” is sliced bananas dipped in a mixture of mayo and mustard. It was the first thing we “prepared” in Home Ec in 1958. The hoity-toity old folks put a lettuce leaf underneath.
[QUOTE=pulykamell]
From Wikipedia:
Now, there are some sausages that contain hearts, livers, offal and the funny bits. However, most of the sausages that I get from the butcher are actually made from nothing but meat & spices. Like anything else, check the labeling. Some sausages are just made from leftover scaps from butchering. Some are made completely from regular cuts of meat. Others have various fillers. I’ve been to pig kills where sausages were made afterwards and the regular fresh sausages did not have any organ meat added to them.
At any rate, it’s hot dogs that are supposed to have the lips and assholes reputation.
[/QUOTE]
thanks for the info (and for saving me the trouble 
). I’ll still eat it, though.
[QUOTE=Fir na tine]
No one has yet mentioned that famous Franco-American specialty called Blood Sausage!
Yes, it’s just what it sounds like. The butcher takes whatever he’s using for sausage casings, fills it with the blood of whatever he’s butchering and lets the blood clot.
Take about gross. Trust me, once you’ve seen this on a plate you’ll never be normal again.
[/QUOTE]
AKA Black Pudding.
Delishus
I used to think hot dogs straight out of the refrigerator were a real treat, when I was little.
I had my first Chicago-style hot dog (sport peppers, celery salt, grilled onions, diced tomatoes, and pickle wedges) in my first semester of college and I was hooked. I used to get 'em at Nathan’s on the way back to my dorm from Spanish class. I haven’t been to a “hot dog restaurant” in this state except for the Nathan’s at the airport here, nor have I bothered to keep all of the ingredients on hand; so I haven’t had one in a while. But oh man. Soooo good.
And at football games I discovered that a hot dog is not truly complete without jalapenos. (It should be noted that I went to college in Arizona at the time.)
That said, Arizona taco shops have nothing on California taco shops. I don’t know whether the seasoning is different or what; either way, I found out during my short stint in Arizona that a California burrito without eggs and French fries inside is not a California burrito I’d like to know. (Melted cheddar, carne asada, guacamole and salsa roja go without saying, of course.)
Perhaps our Senator is thinking of the town of Bagdad, Arizona?
Dammit, that was suposed to go in this thread. :smack: