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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

 
 
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Old 01-04-2018, 09:30 AM   #26
BigJohn
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Join Date: Dec 2006
Location: Atlanta (north burbs - Woodsto
Posts: 12,694
organ meats. Though I do cook the liver and gizzard and heart, mince them finely and mix them with pork sausage for my turkey stuffing...
tripe, eyes, balls, glands, haggis, or anything like that, though natural casing for sausages is ok.

no frogs or turtles for me either.

I'm fine with many types of beans, but some just no - the flavor of fava beans and pintos just don't work for me, and i'm sure there are a few more....

and I don't like veal.
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