The decline of restaurants and eating out

[Apparition]

Wow, luv me some deep fried southern catfish! I have stories!! As for lamb, Americans don't know how to cook it, or prep it. Good marinade cooked low and slow. Too much heat turns it into crap. If its served with mint jelly, RUN!

I was helping a friend build a playground for his kids down near New Orleans. He ordered dinner for us and it was lamb from Outback. His wife apparently used to work there and had them make it slightly different than they normally do, it was amazing. Plus baked sweet potato to go with it.

Now I only usually get lamb when I'm having a gyro.

 

[John Cooper]

Dang it fellers. My favorite meat to BBQ in order.

Beef Brisket
Elk
Goat
Antelope
Lamb

Favorite meats to cook and eat.
Elk
Bison
Beef
Bear
Goat
Antelope
Squirrel
Racoon
Lamb.

Freshwater fish

Largemouth Bass
Catfish
Rainbow trout

Salt water fish

Speckled sea trout
Flounder
Mahi Mahi

 

[lBasket]

Dang it fellers. My favorite meat to BBQ in order.

Beef Brisket
Elk
Goat
Antelope
Lamb

Favorite meats to cook and eat.
Elk
Bison
Beef
Bear
Goat
Antelope
Squirrel
Racoon
Lamb.

Freshwater fish

Largemouth Bass
Catfish
Rainbow trout

Salt water fish

Speckled sea trout
Flounder
Mahi Mahi

Squirrel is so Alabama wow

 

[Apparition]

Dang it fellers. My favorite meat to BBQ in order.

Beef Brisket
Elk
Goat
Antelope
Lamb

Favorite meats to cook and eat.
Elk
Bison
Beef
Bear
Goat
Antelope
Squirrel
Racoon
Lamb.

Freshwater fish

Largemouth Bass
Catfish
Rainbow trout

Salt water fish

Speckled sea trout
Flounder
Mahi Mahi

 

[Zorba]

View attachment 666727

I thought that was just for stew!

 

[John Cooper]

View attachment 666727

I have ate possum 1 time in my life. Couldn't tell you what it tasted like, but the psychological and emotional trauma it caused was more than I could bare........

 

[Zorba]

I have ate possum 1 time in my life. Couldn't tell you what it tasted like, but the psychological and emotional trauma it caused was more than I could bare........

What about "hog jaw"?

 

[John Cooper]

What about "hog jaw"?

Yes sir smoke it and its actually better than bacon.

 

[John Cooper]

Hog jowl is the rich, fatty cheek of a pig, often cured and smoked like bacon but with a higher meat-to-fat ratio, used in Southern cooking to flavor greens and beans (especially for New Year's good luck) or fried as a breakfast meat, with Italian cured jowl called guanciale used in dishes like Carbonara. It's known for its deep flavor, tender texture when cooked right, and versatility in seasoning or as a main component, providing a salty, savory depth to many dishes.

 

[John Cooper]

Now chitlings ......... I have ate them before, but they have to be cleaned and washed, and washed and cleaned. They also have to no questions asked be cooked outside.

 

[lBasket]

Now chitlings ......... I have ate them before, but they have to be cleaned and washed, and washed and cleaned. They also have to no questions asked be cooked outside.

What are they?

 

[Apparition]

Hog jowl is the rich, fatty cheek of a pig, often cured and smoked like bacon but with a higher meat-to-fat ratio, used in Southern cooking to flavor greens and beans (especially for New Year's good luck) or fried as a breakfast meat, with Italian cured jowl called guanciale used in dishes like Carbonara. It's known for its deep flavor, tender texture when cooked right, and versatility in seasoning or as a main component, providing a salty, savory depth to many dishes.

Oxtail?

 

[Zorba]

Hog jowl is the rich, fatty cheek of a pig, often cured and smoked like bacon but with a higher meat-to-fat ratio, used in Southern cooking to flavor greens and beans (especially for New Year's good luck) or fried as a breakfast meat, with Italian cured jowl called guanciale used in dishes like Carbonara. It's known for its deep flavor, tender texture when cooked right, and versatility in seasoning or as a main component, providing a salty, savory depth to many dishes.

I've never had it, but growing up we had a Hillbilly family up the road from S. Carolina who used to talk about it - but he called it Hog JAW, not jowl.

 

[John Cooper]

I've never had it, but growing up we had a Hillbilly family up the road from S. Carolina who used to talk about it - but he called it Hog JAW, not jowl.

Same thing.

 

[Zorba]

Same thing.

I figured.

 

[John Cooper]

What are they?

Pig intestines.

Oxtail?

No sir I never have.

 

[Zorba]

Pig intestines.


No sir I never have.

How about Rocky Mountain Oysters?

 

[Apparition]

No sir I never have.

I never have either. Worked with a guy from Alabama that said they were his second favorite thing, first was Roll Tide.

 

[John Cooper]

How about Rocky Mountain Oysters?

Yes a prairie oysters also.

 

[lBasket]

Pig intestines.


No sir I never have.

Are they similar to fried gizzards?