I never knew about eating tar but my grandfather used a bar of tar shampoo to wash his hair.

Yup, I have a blue one. They auction them off at the Sow Bug every year.

Oh man.. scrapple.... where I grew up in NC it was called liver mush... My dad was from Eastern PA so I knew what scrapple was but I loved it then and love it now... If I could only get the real deal out here in OR... you can buy a frozen brick of the stuff at the grocer, but its just not the same ...

redietz wrote: ↑Sun Dec 23, 2018 11:42 pm Yeah, I know Taylor pork roll has a limited distribution. It's even hard to find here in Maryland. I thought IHOP might have had a standardized menu throughout the country, though.

Boars Head distributes Taylor Pork Roll. I bought some in Montana.

All this talk of Funeral pie and Shoo Fly pies, both wet and dry bottom is making me hungry! Actually, I was in Lancaster, PA just yesterday. Having enough PA German in my ancestry to be genetically hard wired to crave that stuff, but also knowing that the girlfriend is baking up a Holiday storm, I...

Being of Pennsylvania-German descent, shoo fly pie is soul food to me. There are wet bottom and dry bottom versions, and the latter are a lot like the descriptions of treacle parkin that I've seen. Back, on subject, though, nice flies. Probably a piece of cake to fish. I'm right there with you wet ...

ForumGhillie wrote: ↑Fri Dec 14, 2018 7:50 am How did they go about blending materials back then? By hand?

Coffee mill.

I would steam those tails and bring them back into alignment.

ForumGillie wrote: ↑Sat Dec 08, 2018 3:14 pm Really nice, Bill. That is the first time I have seen that tied by someone on a forum.

John
Side note: - Amazing, NarcoBob knows how to post on something else than on FB.

Unlike you I only speak when something is important.

Nice, Bill.