Anybody that says they can"t stand the idea of eating liver pudding, blood sausage, HartKase, glickwurst, scrapple-- wait until mid February with snowed in roads, no refrigerator but a snow bank, nothing left but those items since the store bought and fancy cuts ran out last week--but still have some wood for the stove. You can change your mind about eating it or starve. Menudo is sort of in same class- gut soup doesn"t sound apetizing so use the fancy foreign word. Some French and Chinese dish"s shouldn"t be translated for the weak stomached people. New Orlean"s cooking can have the same dish in a fancy Freench restaurant or 1/3 the price at a Cajun bar and grill- you want crawdads and swamp rat(Nutria)? or the Ettofe" and something Lupin? Hint: some Ethanol of various kinds often recommended for some dish"s to improve percieved flavor by tourists. Beer and Rhine wine for featured ground up rest of hog- Cervasa and Pulque for some Mexican dish"s and Rice wines for some undisclosed sea food- Beche D"Mer. A couple generations of survival with "Offal" food and it get"s accepted by survivors. Phlaum on Rye bread a good snack/lunch feature- tell Sweetfeet it is going to be a spiced Goose Grease sandwich for lunch and maybe a beer, beer taken before or after?? Teasing Alert! RN.
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Today's Featured Article - Restoration Story: Fordson Major - by Anthony West. George bought his Fordson Major from a an implement sale about 18 years ago for £200.00 (UK). There is no known history regarding its origins or what service it had done, but the following work was undertaken alone to bring it up to show standard. From the engine number, it was found that this Major was produced late 1946. It was almost complete but had various parts that would definitely need replacing.
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1964 I-H 140 tractor with cultivators and sidedresser. Starts and runs good. Asking 2650. CALL RON AT 502-319-1952
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