Re: [CH] Body Parts
Tina Brooks (shoestring_louise@yahoo.com)
Fri, 23 Feb 2007 14:26:12 -0800 (PST)
I'm off to Myrtle Beach for a few days, you guys are
going to have to find another little piggie to chew on
while I'm gone.
I look forward to dukin' it out once I get back
though.
Oh, and anyone going to Fiery Foods... say hi to Dr.
Bo for me... he probably wants to take a chunk out of
me by now too!
T
--- Jose Cisneros <jcisn@comcast.net> wrote:
> I suppose if I were to actually do long pig as a
> food
> the ears and eyeballs would not be my first choice
> keeping
> in mind that long pig is usually a food of last
> resort although
> I have heard that some enjoy it.
> Were I to employ it.......
> I would go for the hams salt cured with suitable
> spices and plenty of
> peppers of course.
> Hung and dried.
> Better than shooting the horse in most cases.
> Depending on the person soon to become ham-less.
> Not that horses ain't used in some places.
> The haunch of an old enemy seems pleasing to me for
> some reason.
> Stringy and tough he/she might be.
> Most of my enemys are as old as I am so I have no
> illusions as to their
> tenderness.
> But.
> They are always in season.
> At least for me.
> Imagine sitting there in front of the tv.
> Watching the game after a ham dinner on a Sunday
> afternoon thinking to
> yourself "Boy oh boy I certainly did chew his/her
> ass out".
>
> L8r
>
> JHose-A
>
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=====
Tina Brooks
VP Marketing, Peppermaster Hot Sauces
www.peppermaster.com
Brooks Pepperfire Foods Inc.
Phone: (514) 393-3430
26 St. Jean Baptiste, East
Rigaud, Quebec, Canada
J0P 1P0
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