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#21 |
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#22 |
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Originally posted by unscratchedfoot
That's why I never eat pork of any kind. I got turned off of it when I was a kid. Nice pictures. Thanks. Pig skin is really good. No, I mean really good. Good. Roasted like this it has a wonderful taste. The skin vanishes quick. The guys continueously turn the pigs for 2.5 hours in the smoke and heat. ![]() ![]() |
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#23 |
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#25 |
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Originally posted by unscratchedfoot
I saw a similar performance when a Taiwanese family was making sausages using the pig intestines as the wrapping material. I declined their repeated offers of sausages but I always eat any other food they give me. That's the same way the Italians make the sausage you are used to. Buy Johnsonville sausage and you get the same. Well ok, different spices. Sho and myself. He's busy, I have no plans but having a drinkie. ![]() |
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#26 |
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Originally posted by Oerdin
As long as it is washed first then it is perfectly safe. In fact often the preservatives (salt, spices, etc) would be more then enough to kill any bacteria. Hell prior to WW1 refrigeration was so rare that sausages were the primary meat for many people because you could store them for months on end without refrigeration. FACT! I've even looked in to it and we have a meat grinder that can make sausage here though we haven't done so yet. I'm getting gray. ![]() ![]() |
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#27 |
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#29 |
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#32 |
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#33 |
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Originally posted by Zkribbler
While I was there, we had some discussions whether to paint to landward side of the seawall or to use tile (which is very cheap in the Phils). I believe we decided on using tiles. ![]() Then we discussed what color. I opted for light blue. Lancer wanted dark blue to make the sea look lighter. Later, I suggested pink. Lancer's exact reply was, "Pink?!?" ![]() Who knows though? I'll be looking at lots of mags while in the US to find good tropical color schemes. |
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#34 |
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#35 |
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