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LYNDA
You should be able to get them on Bury market
*pukes* avoids bury market ..... actually never been to bury, so it won't be difficult, and the thought i might be faced with them has put me off going forever.
If you are going to eat meat then you should be prepared to eat it all!!. (roughtly quoted from HFW) An opinion I cannot quite bring myself to do, hoof I can live with, eyes, lungs, entrails, not so keen!!
Our local butcher sells chitlins but I've never been tempted to buy them or any of other 'strange' looking stuff that he cooks in the back of the shop..
I never thought about taking a before photo of my apples sauce, wouldn't have been the same effect as a chicken.
If you are going to eat meat then you should be prepared to eat it all!!. (roughtly quoted from HFW) An opinion I cannot quite bring myself to do, hoof I can live with, eyes, lungs, entrails, not so keen!!
well i'm sure my cats and dog eat the inside bits i have no intention of even looking at never mind eating ..... and i'll eat the rest, as long as i can cut all the fat off. and anything that vaguely looks like offal *feels queasy but hasn't puked again*
Care must be taken when preparing chitterlings, due to the possibility of disease being spread when they have not been cleaned or cooked properly. These diseases/bacteria include Escherichia coli and Yersinia enterocolitica, as well as Salmonella. Chitterlings must be soaked and rinsed thoroughly in several different cycles of cool water, and repeatedly picked clean by hand, removing extra fat and specks of fecal matter because the part of the pig the 'chitlins' come from is the last few inches before the pig's rectum. The chitterlings are then boiled and simmered until tender.
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