Georgia March 21st run

I'm country but not quite Neanderthal.

I have to fry it first to at least make sure it's dead.

Don't ever Google how it's made, you might not like it anymore.

I like potted meat, Vienna Sausage, Deviled ham and sardines.......have a small stock pile for when the apocalypse comes........
 
Food City Low Country Boil......not bad at all, not as good as fresh, but it's passable.... .

20260320_140151.webp
 
Don't ever Google how it's made, you might not like it anymore.

I like potted meat, Vienna Sausage, Deviled ham and sardines.......have a small stock pile for when the apocalypse comes........

Hey, I survived MREs.

Spam is easy peasy compared to the Pork Patty.

And probably less disgusting than what goes into a Big Mac.

It's like a conversation from the (excellent) anime series Space Battleship Yamato 2199:

Sailor: Wow, this kitchen is amazing! It can make almost anything you want! But where do they get the ingredients to make the food?

Second Sailor: Don't ask the hard questions that you really don't want to know the answers.
 
Food City Low Country Boil......not bad at all, not as good as fresh, but it's passable.... .

View attachment 678404

Come by and I’ll make you the kosher version

  • Meat: 2–3 lbs of beef chuck, short ribs, flanken, or brisket.
  • Bones: Beef marrow bones for flavor.
  • Potatoes: 4–8 Yukon Gold or red potatoes, peeled and halved.
  • Beans: 1–2 cups dried beans (kidney, navy, pinto, lima), soaked overnight.
  • Grains: 1 cup pearl barley
  • Aromatics: 2–3 large yellow onions, garlic cloves.
  • Liquid: Water, beef stock, or chicken broth to cover (about 1–2 quarts).
  • Flavorings: Salt, black pepper, paprika, garlic powder, onion powder, and sometimes honey, brown sugar, or ketchup for sweetness.


IMG_1379.webp
 
Come by and I’ll make you the kosher version

  • Meat: 2–3 lbs of beef chuck, short ribs, flanken, or brisket.
  • Bones: Beef marrow bones for flavor.
  • Potatoes: 4–8 Yukon Gold or red potatoes, peeled and halved.
  • Beans: 1–2 cups dried beans (kidney, navy, pinto, lima), soaked overnight.
  • Grains: 1 cup pearl barley
  • Aromatics: 2–3 large yellow onions, garlic cloves.
  • Liquid: Water, beef stock, or chicken broth to cover (about 1–2 quarts).
  • Flavorings: Salt, black pepper, paprika, garlic powder, onion powder, and sometimes honey, brown sugar, or ketchup for sweetness.


View attachment 678409

Man that looks good!!