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04/21/2003 Entry: "Drums and Potted Meat"
I was glad to see this. That's more than I paid for Wellman. Then again, I had to wait 14 weeks to get my drum. This chap will wait much less. At least, I hope he will!
Nice Trixon Speedfire kit. I think it was only a few months ago this guy bought this kit. I seem to remember it. Notice that the snare is no longer included, and the bass drum head has had a hole cut in it. That's too bad. Remo makes a run of those strange shaped heads about once a year. Cost? About $100 per head. Too bad the guy cut it.
I'm not sure how it happened. Someone here brought up Vienna Sausages. I did a quick search of the web, and found they were made by the Armour meat people. They also make Treet and potted meat.
Now, I like Spam. I do. But Treet is awful. It's just gross. It's not even in the same league as Spam. And potted meat? It just sounds gross. Too gross for me to even try. And do you know where the name comes from? After slaughter, places used to take the scraps and heads, put them in a pot (thus: potted), boil them until the meat was boiled of the bones, take that resulting sledge, mix ground onions and what-not in with that, grind it all up again into something coarser than a pate, and BINGO! Potted meat. Yum.
So now, take a trip to the Potted Meat Museum. Pork brains and milk gravy? In a can? Tripe stew? You can't be serious? Road runner meat? I can't believe I even read this stuff! The pork brains have 1200% of the USDA for cholesterol. Mmm, Mmm. Caned bacon. I couldn't even believe that one. A travesty.
Replies: 2 people have rocked the mic!
My mom used to make potted meat at home dude. I remember coming home to the wonderful smell of something cooking away on the woodstove in a large pot. I lifted the lid and lo and behold, half a pig's head (sawed lengthwise) was bobbing away in the water and spices. Mmmmmmm, yummy! It is a French-Canadian recipe called Creton. Creton is a delicious traditional delicatessen product that is typically found in Quebec. This product resembles a pâté and more particularly "pâté campagne", although it has a larger grain. Creton is generally made with pork, special spices are added and a specific cooking procedure is followed. It is usually served as a spread on fresh bread, toasted bread or on crackers. My favorite is when you spread it on a toasted english muffin. Yummy!
Posted by Paddy @ 04/22/2003 09:18 AM EST
Dude, potted meat is gross in general!! :op
*blech* Btw, why would I dream of "big women"? ??
Posted by Maria @ 04/22/2003 11:49 AM EST