tag:blogger.com,1999:blog-4024674289273898019.post8133302684873531334..comments2008-04-24T22:26:28.617-05:00Chrishttp://www.blogger.com/profile/05501322278779703113noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4024674289273898019.post-85445919231468262122008-04-24T22:26:00.000-05:002008-04-24T22:26:00.000-05:00cousin - you don't know what you are missing. too bad I promised not to sneak innards in on you... :)<BR/><BR/>ntsc - i am itching to start grinding and smoking but I am still reading rulhman's Big Book o' Charcuterie as soon as I finish I am gonna start make'n.<BR/><BR/>fret - the sauce was missing something but it was really tasty. if you like liver you will probably like kidneys.Chrishttp://www.blogger.com/profile/05501322278779703113noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-5846174773674496582008-04-23T15:49:00.000-05:002008-04-23T15:49:00.000-05:00never have done kidneys either... but i wanna!<BR/><BR/>and who cares about moderated comments? weird...cook eat FREThttp://www.blogger.com/profile/10466840130053606273noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-27383082630577070022008-04-23T15:13:00.000-05:002008-04-23T15:13:00.000-05:00Hmmm, never tried kidneys. I'm about to do a pate with a sweetbread (smoked) layer in it.<BR/><BR/>By the way, I don't care if the comments are moderated or not.ntsc The Art of The Pighttp://blog.charcuteire.comnoreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-4023849840074702832008-04-23T11:01:00.000-05:002008-04-23T11:01:00.000-05:00Hey remember the green color of our soup yesterday? Its likened to my face right now. Innards....... shudder.aka Tennessee sucks in the gourmet department!!http://www.blogger.com/profile/11806857181699220050noreply@blogger.com