I lurve me some boiled pig's feet. a la hot sauce. No wonder I have stroke level blood pressure.

I know, right? and he wasn't a big guy, or one of the grounds guys (they also eat big breakfasts, but they work hard all day.) He look like a run-of-the-mill engineer.

...Ramblin' wreckage from Georgia Techage and a run of the mill engineer...

Wow, slang's not working in MD right now, is he? Probably not. I don't think he's down with the scrapple.

Thassit. Only in my family, we call it "scuda" (Gramma's Polish word for it). She never baked a ham without the skin on, and there were arguments about who got how much. The scuda was always in greater demand than the ham.

:)

Yummmmmmmm.

I'm in college there is nothing that I am embarrassed to eat; the fact that I can eat every day is enough for me.

Cake Versus Pie: A Scientific Approach

from Hyperbole and a Half by Allie

Personally, I could eat the heck out of a pie if the whole thing was pie crust. Other than that, I only like Apple Pie. I can tolerate pumpkin. I make a yummy-awesome cheeseburger pie (not shepherd's pie) and I save the crust until the very last because it's soooooooooo good.

Everytime my niece eats apple pie, she would only eat the crust and give her mom the fillings. :D

I've got a lemon meringue pie with homemade graham cracker crust (it must have butter; no other fat will do) in the Latest Recipe Thread here, that if it doesn't put you at least one foot into heaven, you are surely among the damned.

I hesitate to suggest just whomping up the crust and giving it the light bake to set it that the recipe calls for and eating that, because the crust improves with the lightly-set meringue starting to break down a little and trickling sweet egg-whitey fluid into the crust, moistening it. But this takes a day in the fridge, and I gotta tell you, it is seldom any part of this pie sticks around that long.

Ooo, oo! Recipe?

Yes, a recipe is desired for that.

The local Du-Par's Restaurant -- a pie-ish sort of place like a step up from Coco's and Bakers' Square -- got in some straight rhubarb the other day. That's the right way to do a rhubarb pie: meaning no deprecation of the excellence of fresh strawberries in a pie filling, cutting rhubarb by mixing in strawberries however excellent is missing the entire point. Rhubarb pies must have their zing, or the experience is lost. Du-Par's recognizes this, and for the people who think rhubarb isn't tart enough, they offer gooseberry too.

I can't wait for both rhubarb and strawberry seasons.
I agree they should not be mixed.

ugh to rhubarb and gooseberries. Yet I love tart fruits in the main. I think it stems from being force fed these green gloop pies and fools as a child. Parents take note: Force pop and coffee and all bad things on your children (and call them kid food), and do not allow them to taste green veg or bitter fruit, saying they are only for adults. They will wolf down the forbidden at the first possible opportunity, and take great delight in enjoying it. I drink coke like Robin Williams snorts it because it was banned when I was a kid. Thor (8) eats onions and mushrooms and loves them, but as a third child, we'd realized you just can't make kids eat these things, so we didn't bother trying. Hey presto.....

:lol: