What’s for dinner? How about wind pudding, air sauce, and a side of balloon trimmings? This colorful euphemism for “nothing” dates as far back as the American Civil War, when troops would come into the mess tent, see a wild...
Hankering for a cannibal sandwich? An Appleton, Wisconsin, woman has fond memories of raw ground round steak on top of rye bread, topped with salt, pepper, and onion. She wonders if it’s a regional dish. This is part of a complete episode.
cow-pooling n.— «If you prefer to keep the image of meat—say, a juicy hamburger—safely separated from the image of an actual animal—say, a 1,200-lb. castrated bull—then cow-pooling is not for you. Jean Edwards is clearly not squeamish...
pork flap n.— «You have to start with the right cut of meat—pork belly. In our part of the world, we refer to it as pork flap; so when you go to get your meat to try either or both of these recipes, ask for the pork flap. Both of the...