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<blockquote data-quote="Ky hills" data-source="post: 1603415" data-attributes="member: 24816"><p>My grandmother born in 1903, told often about cleaning the chitlins by tying them to a rock in a swift creek to clean them. As a child I can remember my other grandmother working on hog heads in the sink in preparation to make souse. Pickled pigs feet apparently were a real treat for my dad, I will tackle about any kind of meat but I never could go the pig feet. My family used about ever part of the hog but the squeal I reckon.</p><p>As for the McRib whatever it is, I've never heard enough ringing endorsements of it to ever spend the money on it. I'll just stick to 2 of their cheeseburgers, or if I feel like splurging on a fish sandwich. Although the fish is likely out for me cause they cut the size of it and the price is way to high for what's left of it.</p></blockquote><p></p>
[QUOTE="Ky hills, post: 1603415, member: 24816"] My grandmother born in 1903, told often about cleaning the chitlins by tying them to a rock in a swift creek to clean them. As a child I can remember my other grandmother working on hog heads in the sink in preparation to make souse. Pickled pigs feet apparently were a real treat for my dad, I will tackle about any kind of meat but I never could go the pig feet. My family used about ever part of the hog but the squeal I reckon. As for the McRib whatever it is, I’ve never heard enough ringing endorsements of it to ever spend the money on it. I’ll just stick to 2 of their cheeseburgers, or if I feel like splurging on a fish sandwich. Although the fish is likely out for me cause they cut the size of it and the price is way to high for what’s left of it. [/QUOTE]
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