The old Alberto VO5 for gray hair also had a anti-yellowing component that could turn ladies’ hair blue.
We had a jar of bluing under the kitchen sink when I was a kid. It was used on bee stings. Not at all sure why or anything.
I’ve bought at least half of the stuff mentioned in the thread but I’m always surprised when I find a grocery store that still stocks tab.
I’ve always been curious about this stuff. Many years ago, I bought a can with the intention of feeding it to my cat, since it was even cheaper than cat food. He wouldn’t eat it.
Pigs feet, ears, etc. The feet especially look pretty gruesome behind the plastic wrap.
Perhaps your cat is smarter than you think.
Around here, usually by the pig’s ears and hog jowls, one can find big trays of chicken paws. Yep, scaly, clawy chicken feet. What I find curious is that they are always $1.99/lb while thighs, the most excellent part of the chicken, are frequently sold for eighty-nine cents to $1.29.
occasionally since I live in la county and have about 6 Hispanic chain stores in 3 miles Ive seen things like whole hogs head …which I’m told can be cooked and eaten whole but I had a fun time chasing around mom and little brother in the store with one
Ive also seen whole goat for sale frozen and fresh … the lady making tacos with some for samples made it taste excellent … the older senoras didn’t like the fact that they skinned them since tradition is you cook the whole thing underground in a pit …
You make pie crusts out of bacon grease? 
I love Vienna sausages. And on rare occasions, Deviled ham. Though the Deviled ham is way too salty.
Does anybody sell Boscoany more?
Chicken feet are pretty easy to find here, but we don’t typically have jowls. That takes a little effort to find. When I was making guanciale, I had to specially call a place in the meat packing district to get jowls. Now, I don’t know how true it is, but he said they’re tough to find because when the meat inspectors come, they slice into the jowl, or something like that. Anyhow, other than smoked jowls, I’ve never seen fresh jowls in the grocery story here, whether American, Polish, Mexican, or Asian.
Chicken feet usually go for something like $1.49/lb, I think, which is more expensive than most muscle meat. (Hell, family packs of leg quarters were like $0.59/lb today.)
actually before Crisco type of stuff everything was made with bacon/pork grease…switch out butter with lard or “fatback” in just about every recipe … and that’s how they made it …
its also why in the pre 50s cookbooks you’d see the difference between “cake” “butter cake” and “oil cake” cake you made with lard/Crisco butter cake would be with butter and an oil cake would be a box mix usually that called for vegetable oil
although back then the oil wasn’t pure vegetable there would be a certain amount of animal fat in it
Every time I see a bar on the grocery shelf, I feel nostalgic. We used to use it to clean gym shoes, back when gym shoes were white tennis (canvas) shoes. After I married and moved out of town, one of my grandmas would sometimes include a bar in one of the care packages she sent. I remember moving, once, and discovering I had seven unused bars under the kitchen sink.
I still have one. It’s not there to be used, really, it’s just there.
Hog brains and fish heads?