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2771. alistairconnor - 3/21/2005 11:10:54 AM I have eaten andouillette, which is a sort of tripe sausage.
OK, but not something I'd kill for.
I don't eat a lot of meat, but given a choice, I'll choose liver or kidneys over just about anything.
but for many years afterwards Ray would still visit once a week for his tripe.
A moving story, Snow... one imagines the end of that relationship : "I thought he loved me for myself, but no, he loved me for my mother's tripe!" 2772. Neato - 3/21/2005 11:35:23 AM Liver and kidneys : yum yum pigs bum! 2773. thoughtful - 3/21/2005 2:48:42 PM thanks for the rockies shots...reminds me of our trip up that way....started in seattle, went up to victoria island then took the train from vancouver to jasper then went to lake louise, banff and ended the trip in calgary. It was wonderful. I find the canadian rockies far more beautiful than say the colorado rockies. Really something. 2774. PelleNilsson - 3/21/2005 4:20:47 PM We like liver. We usually make it as liver anglais, thinly sliced liver and bacon, first fried and then sautéed in cream with capers added.
I like kidney too, but Christina doesn't because she worked at a dialysis clinic in her youth. So we never have it. 2775. alistairconnor - 3/21/2005 4:42:42 PM Well. My brother in law's a hepatic surgeon, so I guess my sister doesn't cook liver too often.
He often has to fly to the other end of the country at no notice, remove the liver from a warm cadaver, fly back with the organ in a cool box, transplant it into the receiver...
... then go home for dinner. 2776. robertjayb - 3/21/2005 6:34:27 PM It is far from fine dining but no less a personage than jexster will attest to the exellence of the liver and onions served at Luby's cafeterias in this part of the U.S. A side of fried okra is recommended. 2777. ronski - 3/21/2005 7:11:44 PM Two sides of fried okra are even better, served with anything, or by themselves alone. 2778. PelleNilsson - 3/21/2005 7:22:06 PM What is okra? 2779. ronski - 3/21/2005 7:52:47 PM Okra is a plant originally from Africa and grown widely in the southern U.S. The seed pods, when still green, are eaten either stewed, usually with tomatoes, or breaded and deep fried. 2780. thoughtful - 3/21/2005 7:55:51 PM Okra:
2781. robertjayb - 3/21/2005 8:07:48 PM It is an essential ingredient of gumbo. Speaking of which, we just had second-day gumbo for lunch.
Yum. Burrrp...
2782. PelleNilsson - 3/21/2005 10:00:23 PM Completely unknown over here, except, possibly, among African immigrants. 2783. ronski - 3/21/2005 10:07:27 PM Swallowtail butterfly on okra flower:
 2784. Ronski - 3/24/2005 4:51:19 AM Snowin' again, tonight:
 2785. thoughtful - 3/24/2005 2:28:28 PM I went for a walk in the snow this am. will post pics if i get a chance later. I would say it was lovely, except it's MARCH!!! It's SPRING. We are supposed to be showered with pollen not snow!!! Enough already.
The weatherman this am said we have had double normal snowfalls in each of the last 3 winters in our area.
Enough already! 2786. Jenerator - 3/24/2005 2:57:30 PM It's been awhile, but I remember reading that the slaves brought over okra in the early 19th century and it has been a fairly staple crop in some portions of the south ever since. My husband loves it. I had never had in until I moved to Texas. 2787. sakonige - 3/25/2005 5:54:45 AM judge pseudo's food 2788. thoughtful - 3/25/2005 1:45:17 PM Spring snows can be very special because the snow is so heavy, the flakes so dense. It is also short-lived. For those of us ready for spring, that's a good thing!
These shots were taken yesterday during my a.m. walk.
 2789. thoughtful - 3/25/2005 1:46:29 PM 
2790. thoughtful - 3/25/2005 1:47:10 PM 
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