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  • Originally posted by Acklan View Post
    Same here. We call it red (blood) and white boudin. Use everything but the squeal and oink.
    I get the impression that is what Scrapple is all about. All the pork left overs thrown in with some flour to make use of the scraps. yum yum

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    • That Too........

      Originally posted by donethat View Post
      I get the impression that is what Scrapple is all about. All the pork left overs thrown in with some flour to make use of the scraps. yum yum

      Don't forget Puddin' and Cracklins'...............
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      • Originally posted by hwoods View Post
        Don't forget Puddin' and Cracklins'...............
        Cracklins are fried pork rinds? Right?
        What is Puddin?

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        • Originally posted by MarcusKspn View Post
          I come from a proud culinary tradition that brings you such gems as "Blood Sausage" and "Head Cheese".

          The way these dishes probably got started was along the line of:

          "We have one cow, one pig, two chickens, a village of 500 people, and 4 months of winter coming up.....how can we make sure this feeds us all winter????"

          The better question would be why some of these "traditional dishes" never stopped?
          Boudin is from the Gods... With tomato? I have traveled 400 miles just to get some before.

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