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Thread: Sardines

  1. #21
    Join Date
    Jun 2011
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    Columbia, SC
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    I’m partial to the jalapeño viennas. If you could mix the bbq and the jalapeño sauces it’d be ideal.
    Sea Ark 1542 w/ Yamaha 40
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    "Sometimes you gotta grab the bull by the horns and the women by the tits and take charge in your life" - General Patton

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  2. #22
    Join Date
    Dec 2008
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    Middle of the state
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    1,473

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    Try some Nuri spiced sardines in tomato sauce.

    World Market has them or order from Amazon.

  3. #23
    Join Date
    Aug 2012
    Location
    Charleston
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    350

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    I have fond memories of eating "beef lips" which is what we called the red-hot sausages they had at Gladden's grocery outside Chester. Beef lips was the first listed ingredient. Dad and his hunting partner and me as a kid would get them and nabs and a coke after a deer hunt and I'd ride in the back seat of the Scout II while they listened to "Oldie Goldies" on the radio. Those were the days.

  4. #24
    Join Date
    Dec 2009
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    upstate
    Posts
    485

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    No Thanks...

  5. #25
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    Sep 2009
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    Banks of the Wateree
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    I don't think I was passed down the genetics to enjoy potted meat or viennas. Sardines and such have classical bases.. and I've never thought let me eat this pigs foot, it does look ravishing all lopped off, and loose shit all flowing. It's a f'n foot off of a creature that lives in It's own shit.

  6. #26
    Join Date
    Sep 2004
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    Edisto/Camdenshire
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    Pork trotters are a classic French dish. Some of the best restaurants in the world serve them.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  7. #27
    Join Date
    Sep 2004
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    Edisto/Camdenshire
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    Chicken feet are gross too but they help make the best stock.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  8. #28
    Join Date
    Sep 2009
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    I understand trotters, they're slow cooked, not pickled.. and also understand pate, I love pudin

  9. #29
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    Sep 2009
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    I feel like my cooking has always had a French base, but with a neck southern flare.

  10. #30
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    Jan 2009
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    Murrells Inlet
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    Quote Originally Posted by Highstrung View Post
    I feel like my cooking has always had a French base, but with a neck southern flare.
    Good line for the restaurant you open next when you get bored.

  11. #31
    Join Date
    Sep 2009
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    Banks of the Wateree
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    Ha, I wish.. I'm not in love with that lifestyle.. we have a few restaurants opening up around here though in the near future, none to my knowledge are French based, two Italians. The boutique hotel that's going up is from the same guys who did the one in Georgetown.. Hopefully they'll find a good fit for the restaurant in there.

    I've been bored for a couple few months though, it was silly thinking I could shut it off at my age. I have something some what planned, hopefully begin soon at it.. I'm not opening a business or going into politics.

  12. #32
    Join Date
    Sep 2009
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    I mean, I still can't sleep in.. about an hour workout before it was light enough to engineer a couple cheap walking sticks.. I threw a chain around 7 am, didn't lose my shit, so I know I'm maturing.

    20260106_080603.jpg

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