Re: Fried Okra

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Article #210

#210

From: Amy
Date: Fri, 20 Jul 2001 21:12

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"Professor Vonroach" <vonroach@popd.ix.netcom.com> wrote in message
news:3b5998e2.865138@NNTP.ix.netcom.com...
> On Fri, 20 Jul 2001 09:49:10 -0500, "Amy" <atoomim@yahoo.com> wrote:
>
> >What about boudain?  There's another "you don't want to know what's in
it."
> >I had to laugh at my cousin's from New Jersey that told me about a place
in
> >NYC where you could get it for $8 a stick.  I ran down to the corner
score
> >and got him some for $1.50.  Then I asked if him if he knew what was in
it.
>
> >Amy
>  And what exactly in this dirty rice sausage do you find
> objectionable? Do you know how to eat it? A bit like the artichoke,
> much of the enjoyment comes from knowing how to prepare and eat it.

I know how to eat both of the above and am quite fond of both.  In fact, I
had a fresh artichoke for dinner last night.

Its what parts of the pig that are supposed to be used in making boudain
that I think would turn most folks off if they knew what they were eating.
Zummo's makes a very good boudain.  You can sometimes find it in local
grocery stores in the meat department.  They also make the best party links.
I grew up across the street from the Zummo family.  Their neighbor and
mother-in-law lived next door in a big white house.  She was known as Big
Mama Totorus(sp?) and was famous for the whorehouse/speakeasy she ran during
prohibition.  Before my time of course.

Amy

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From: "Amy" <atoomim@yahoo.com>
Newsgroups: houston.eats,austin.food,sat.food,dfw.eats
Subject: Re: Fried Okra
Date: Fri, 20 Jul 2001 16:12:16 -0500
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