Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Don't Ask Rambi -- Ignore unavailable to you. Want to Upgrade?

To: Rambi who wrote (55635)	9/10/2000 7:24:23 PM
From: Ilaine	Read Replies (2) \| Respond to of 71178

Interesting. In Louisiana, andouille sausage is made from pork butt, and is rather lean. But I don't think I'd have it as an appetizer with wine all alone. It's really good in gumbo. Similar to kielbasa. Edit: the first link says don't confuse with andouillette which is made with tripe and is "icky." gumbopages.com alliedkenco.com

To: Rambi who wrote (55635)	9/10/2000 9:59:53 PM
From: Ish	Read Replies (1) \| Respond to of 71178

<<I finally swallowed everything in one gulp without chewing it, but it still left this peculiar film of grease all over my mouth that remained through several medicinal glasses of wine. >> Sounds like the blutwurst I had in Germany. Pig's lard and pig's blood in a pig's gut served cold. It was supposed to make a person horny. It didn't.