Older Folks and Vaping Back Porch-Part Six

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MikeE3

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Moving right along ... this was my favorite as a kid ... sitting w/ my grandpop at his kitchen table eating Grammelfett, although we just called it Gramela, along w/ rye bread coated with unsalted butter, sprinkled w/ some salt :)rolleyes: ). Oh and there was a small dish of salt to dip the Gramla in before popping a piece in your mouth. Basically just cubed and fried pork fat. Yum! :)

Janet declared it 'verboten' in our house. :mad: Geez, it was the best part of a pork chop, until they started trimming all the fat of 'em at the store.

Down the memory lane – with pork fat » delicious:days

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Kenna

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Most blue cheese and blue cheese dressings in the markets are made with Danish blue cheese.My Mom always made the most delicious Roquefort dressing.....better than any blue cheese dressing being sold now. Roquefort cheese is a blue veined cheese which comes from France and is made from sheep's milk while the Danish blue cheese is made with cow's milk. Roquefort has a stronger, more pungent taste.......and I'm hoping I can find it in my store's cheese selection...:drool:
Love that one, too! The stronger the better imo.
 
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Kenna

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Aww....come on....if I'm willing to attempt to eat crawfish (shudder)...you ought to be willing to try malt vinegar on hot fries...;)

Actually, I'll use most of the things mentioned on french fries, or just plain salted, but......french fried onion rings REQUIRE a bottle of ketchup..:D
It's been many years since I've had malt vinegar on fries. It was good, too!
 
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Debadoo

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After that it's the generator that's going to be the priority.
Doesn't look like the guy that expressed interest is going to buy it so I'll probably end up taking it with us.
As you can see it's been busy. Still here and sure do miss you all. I think I'm so far behind on the posts I don't think I'll ever catch up. But I'm trying. Love you all. Hopefully I'll be back full time soon.:wub:
Glad you're making process and have a friend to help, just hate you're dealing with all this for so long. I know you have to be worn out. Don't worry about catching up, we'll fill you in. Hope you'll be moved and back with us soon!

You can keep the vinegar and you forgot chili... No self respecting folk will pass on chili cheese fries... (and hot sauce if available)...
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told y'all I had a purple thumb! hehehe

How on earth did Kayfun's get mixed in with Ketchup and Mustard??? :confused::cry::blink:
Jup, what Mike said!

No big deal. My Bride is resting peacefully thanks to some new pain meds, and will probably be asleep when I get home.
Awwww that's good they have gotten her some better meds! Glad you get to go home soon, or maybe are home already

Datz gunna be a Loooooong time. :( Still searchin for parts.
can't remember what I wuz gonna say to this or what you were referring to :facepalm:

Moving right along ... this was my favorite as a kid ... sitting w/ my grandpop at his kitchen table eating Grammelfett, although we just called it Gramela, along w/ rye bread coated with unsalted butter, sprinkled w/ some salt :)rolleyes: ). Oh and there was a small dish of salt to dip the Gramla in before popping a piece in your mouth. Basically just cubed and fried pork fat. Yum! :)

Janet declared it 'verboten' in our house. :mad: Geez, it was the best part of a pork chop, until they started trimming all the fat of 'em at the store.

Down the memory lane – with pork fat » delicious:days

070612-griebenschmalz06.jpg
Oh that really sounds good, and you have restored my faith in Northerners. Another chat thingy I was on, us Southerners were talkin bout bacon grease, and it grossed out the yanks (easier to type than northerners) they all said they threw out the bacon grease. :shock: How could someone do that!!! True it aint all that great for ya......but pork fat of all kinds must be appreciated for the wonderful stuff that it is!
 
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garyoa1

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But it was! Lays makes a sea salt & vinegar potao chip that's only fair in comparison.
PUBLIC SERVICE NOTICE: Kenna don't tell da trooth alla tyme.
Just sayin...
 

Iffy

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Jup, love me some horseradish with any type of beef. It's not just for ribeye sammiches.

It's not just fer beeph in my casa. Always have horsey sauce 'round.


Hopefully I'll be back full time soon.:wub:

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Roquefort has a stronger, more pungent taste.......and I'm hoping I can find it in my store's cheese selection...:drool:

I luv it! Most of my local groceries carry it. Prepare fer $ticker $hock...
 

Debadoo

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I think @Debadoo is sleep quoting!
Jup I am........didn't know what you meant til I went and looked. I put comments in the ones I'd left out. :facepalm: I've been up for.......uhmmm...... a long time! I don't even remember at this point. Thanks hun

PUBLIC SERVICE NOTICE: Kenna don't tell da trooth alla tyme.
Just sayin...
You do know yur takin a walk on the wild side dontchya????

It's not just fer beeph in my casa. Always have horsey sauce 'round.
Jup......I love it! It'll make a ham sammich sit up and sing! Put it in my coleslaw dressing, and lots of other things! yummmmm
 

therussellv

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Sent from a dark, twisted corner of the back porch, covered in cobwebs and slightly damp.
 

Debadoo

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Hey do you remember H Salt Esq. Fish and chips. English style with malt vinegar and sea salt on them. Yumm
I vaguely remember that from when I wuz a kid.......dunno where I saw it. Never ate there though that I know of. We had London Bobbys and Arthur Treacher
 
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