1.) Wild Bob - 03/06/2014

gone gone...

2.) bluecat - 03/06/2014

I'd like to try that. I do like Braunschweiger on occasion.

3.) Swamp Fox - 03/06/2014

:tu:

That seems like a whole lot better idea for liver than fried with onions, LOL. I can only do that in small doses.

What are the chances we can all send you our livers next year---okay, our deer livers---and you can grind up a big batch for us? :pray: :-)

4.) bluecat - 03/06/2014

Warning, this gets pretty um...silly.

5.) DParker - 03/06/2014

Looks good. I've never made Boudin, and am certainly no expert on it, but I thought pork liver was a basic ingredient in all Boudin?

6.) Wild Bob - 03/06/2014

Sure...send 'em on. LOL

7.) Swamp Fox - 03/06/2014

LOL...That was a new one for me! :grin:

"I was wondering.. uh.. What... you know... What you was thinking about doing after... I mean, will you stay on your own, or is there.. uh... well...someone else...sort of ...on the horizon, maybe..."


I'll have to remember that line....Very smooth! :grin::laugh: