Pond Boss Forums MANAGING AN EXISTING POND Evaluating and adjusting fish populations how long will bullhead stay in the mud?

And looked darn good in doing so!

I'll bet Ken could serve it to you and if he didn't tell you what it was, you'd be asking for seconds!

Todd, that reminds me of "That depends on what the meaning of the word is is".

Y'all might not know this, but I'll bet you've eaten the equivalent of chitlins many times. Nearly all European, Mediterranean, North American, and South American sausages packed in 1 to 1-1/2 casings are stuffed into cleaned pig intestines. So, the next time you enjoy some really good kielbasa, chorizo, or bratwurst -- remember, that wonderful snapping casing is essentially chitlins!

"So, the next time you enjoy some really good kielbasa, chorizo, or bratwurst -- remember, that wonderful snapping casing is essentially chitlins!"

I feel so dirty now.

Yum, yum. Give me some.

Ken, I'll stand in line any place you're serving food with an empty plate.

Rex, next time you stay over I'll cook instead of going out to eat. I promise not to tell you what it is until AFTER you eat it!

Well that's certainly not very bold of you, Scott! If you really wanted him to feel good about his culinary skills, you'd stand in line anywhere he was serving with a FULL PLATE to ensure you got some!!!

Merry Christmas, pal!

Argh! Don't take me there!

I refuse to believe that the delicious sausage that I have consumed in wrapped in vile intestines. It simply cannot be so. It can't. It can't. It can't.

Wow! I'm afraid we may have hijacked this thread! Sorry!



Jeff, maybe you've been spared. If you bought prepackaged sausage from places like Hillshire Farms, Oscar Mayer, etc., they don't use gut. I'm not sure what they use. But real sausage, especially freshly made sausage they sell in most butcher shops and even in many supermarkets is made with "natural casings."

Several years ago I unfortunately caused an entire family to quit eating Jell-O when I told them how gelatin was made!

Almost time for the guests to arrive. We've got syltty (Finnish style headcheese), kielbasa in sour kraut, fresh smoked pastrami, pickled herring in wine sauce, and, of course, turkey and all the sides and desserts.

Happy Christmas and Good Eatn'

Better than sausage casings made by Monsanto. Yum.

Scott, I stuff all my brats and larger sausages in natural casings...the small intestines used as casings rinse easier and fully...they do not have all the foul taste and odor. That is FAR different than the lower intestines included in chitterlings. Plus, chitterlings are JUST the intestines....NASTY stuff IMHO!!!

BTW, I'll greedily scarf down the food you make this spring!!!

Hey, Rex, not that you or Sunil will be envious or anything, but just wanted to let you know that I have been thoroughly enjoying a nice hunk of venison pastrami created by the wild game master craftsman known as Catmandoo. Got it while at his place last Thursday. It's been tough to make it last this long, but it's worth it! Just thought you guys would enjoy the memory of that delicacy from Sunil's place! And even better, no intestines in this recipe!

Todd, I'll apologize early for your sterile tilapia.

Todd, may you land a piece of gristle between your teeth that you just can't remove.

Whoo Boy! This is gettn' serious!

You guys make me feel like the happy-go-lucky guy who held a moonshine party when he moved from up north to the shores of the Tug Run, off the main section of the Big Sandy River. He invited his very friendly and wonderful new neighbors from both sides of the river -- the McCoy family and the Hatfield family.

Yeah, Ken, it's gettin' a might testy around this joint! Sorry it took so long to respond Rex and Sunil, but I was polishing off the last bit of pastrami! And, dang, if there wasn't a single piece of gristle! For what it's worth, I did take a moment to think of you guys, though!

Probably won't happen. I actually gave him two pieces. The large piece was made from a piece of top sirloin/top round -- no gristle or fat. It was for the family. The smaller chunk, for enjoying while he was getting out to the highway (about 2 miles), was from the middle of the tenderloin -- no gristle, no fat.

By the way, tonight they had fresh pig's knuckles at the ethnic store where I shop while I'm "at the other woman's house" during the work week. The knuckles and spices are done cooking, and I'm about to get them ready to put it into the pan to cool and form.

As my childhood neighbor Ed Gein would say -- eat your hearts out!

I didn't actually want to tell them that there were two pieces, Ken. I mean, think about it. You saw the reaction that the simple mention of a hunk of pastrami drew, right? What do you think their reaction is going to be now???!!!

By the way, Tammy absolutely loved it, too. With all of her food allergies, she didn't try any of the spice encrusted outer layer, but she enjoyed a bunch of the inside cuts and I got the lucky job of eating the "scraps!"

When I wrote that, I was thinking "man, there's really no gristle in any of that," so Todd, take it as a mini-curse for the next time you have a ribeye or T-bone!

When Todd arrived, I went out back where two good friends were clearing timber for a new pond. The weather was nasty cold, so they were glad to come in for some lunch -- especially with the mention of pastrami, crackers, and locally made root beer.

I thinly sliced up about a pound of pastrami, which was inhaled pretty quickly by five of us.

Todd, Lynda, and I had another visitor who arrived when we were down to two thin slices. Being the gentleman he is, our visitor seemed to be a little embarrassed as he inhaled the last few pieces.

Hey -- that reminds me. Anybody coming the the annual WV Aquaculture Conference this coming Friday and Saturday in Lewisburg, WV. I heard that some bald and bearded Pond Boss dude is giving a presentation on Pond Management on Friday, there are some great Pond Boss door prizes, and the conference will close out on Saturday with a "Taste of WV" which always provides local commercial food, better than anything I could ever prepare -- from smoked trout to wines.

Ouch, baby. Very ouch!

Of course, Ken, your modesty obviously prevented you from telling them what the visitor actually said after eating the first piece - "Man, that's real." Then he quickly downed the last piece!

I am not going to be able to make the conference on Friday now as a new appointment got stuffed into my schedule. Soooo, do well and wow the crowd with your great knowledge of the topic!

Serious bummer! Anybody else? It is going to be hard to find good audience plants to ask non-controversial questions!