siren wrote:Because we like it, what is it to you?michael_ital wrote:Re: Why Do Islamic Regimes LOOOVE Beating Women?????
Who's "we" ? And who hired you as spokesperson for beaten women?
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siren wrote:Because we like it, what is it to you?michael_ital wrote:Re: Why Do Islamic Regimes LOOOVE Beating Women?????
siren wrote:Because we like it, what is it to you?michael_ital wrote:Re: Why Do Islamic Regimes LOOOVE Beating Women?????
Some say homosexuality started in Italy..?michael_ital wrote:Quote the insult, genius. Im a better Muslim than 99% of you women beaters.
Voltage wrote:Some say homosexuality started in Italy..?michael_ital wrote:Quote the insult, genius. Im a better Muslim than 99% of you women beaters.
michael_ital wrote:And if only you knew as much about real life as you do about your cyber life.
History in the United States
In colonial times, hogs were slaughtered in December. During slavery, in order to maximize profits, slave owners commonly fed their slaves in the cheapest manner possible. At hog butchering time, the preferred cuts of meat were reserved for the master's use, with the remains, such as fatback, snouts, ears, neck bones, feet, and intestines given to the slaves for their consumption.[2] Wealthier individuals considered pig innards (offal) as inedible and sometimes had them buried as garbage, but enterprising slaves would unearth them under cover of darkness and salvage them for the cook pot.[3]
April 22, 2003 The Smithsonian Institution's Anacostia Museum and Center for African American History and Culture accepted the papers of the Chitlin Market, a local business, as part of its emerging collection of materials about African American celebrations, foods and foodways.[4]
[edit] Food safety caution
Care must be taken when preparing chitterlings, due to the possibility of disease being spread when they have not been cleaned or cooked properly. These diseases/bacteria include E. coli and Yersinia enterocolitica, as well as Salmonella. Chitterlings must be soaked and rinsed thoroughly in several different cycles of cool water, and repeatedly picked clean by hand, removing extra fat, undigested food, and specks of fecal matter because the part of the pig the 'chitlins' come from includes intestinal polyps and the last few inches before the pig's anus. The chitterlings are then boiled and simmered until tender.
Bon appetit'