A man’s gotta eat. Different strokes for different folks. I eat every bit of bacon but I trim off gristle a steak though.

I grilled Ribeye's for dinner, there was no fat left on my plate. Now the Wife and Son's plates? Well, the dogs got some nice scraps with their dinner.

I draw the line at skunk's assholes - not gonna go there. Everything else is fair game.

OK, How about EGGS???

Do you hate them? or just hate the yoke? or love them?

Yoke runny or scrambled??


I make bacon and eggs every morning. Fried over easy, yokes runny. Bacon soft n greasy and fried sour dough toast to mop up every last drop of that yummy yellow gravy!

Now my wife hates the yokes and bitches anytime I leave the eggs the slightest bit runny. But she will eat fluffy scrambled eggs, no problem.

Sounds like a top shelf flavor at the smoke-n-go!

Fat and such? No issues......Pho? I always get the #19 or 23........with tripe and tendon, EXTRA MEAT.

Let's switch to veggies. I love my greens. If the stems are large, I will slice and saute and then cook with the greens as a whole. My wife just uses the leafy parts and closed flowers. Shit I eat the whole works. I mean the main reason is roughage and vitamins, no?

I've see people dabbing oil off fried tortillas. Yep, Biden voters.

Eggs hell yes, and a runny yoke (not white) is ideal.

I did a first for me the other night. I made a mixed drink with a raw egg, shaken with ice. It was delicious!

I have had a raw egg in my protein drinks for the last 48 years, several times per week. They also make milk shakes nice and creamy/frothy.

Fry 'em, scramble 'em, bake 'em in a pie, eggs is good shit.

Eggs are amazing especially fresh out of the coop.

My plate is clean when I finish a steak, maybe a bit of gristle. Rita not so much, the dog gets nice treats from hers. Anything that looks like fat gets trimmed away & discarded. The funny thing is, she grew up dirt poor, but maybe because steak just wasn't a thing for her growing up. When she first moved here from SE Asia, she wanted her steaks basically bendy charcoal. I bought a couple of nice rib eyes, lots of good marbling, etc. and asked her to try it my way, medium rare with the caveat that I'd grill it done-done for her if she didn't like it. She's not only a convert, but has converted most of her family as well. We served a 12lb prime rib for xmas dinner one year when they were here, and there was nothing left of it at the end of the meal.

Poultry skin? If it's done right, crispy, hell yeah, all day long. If it's done wrong (limp, wet, etc.) gak. Dog gets another treat.

Meat on the bones? I take it down to nearly nothing. If it's chicken, Rita leaves bleached bones, not so much beef or pork. The only other person I've ever know who could remove more from a chicken bone was my mom. Same thing for crabs with my dad. There wasn't anything edible left when they were done.

Pope's nose? Eh, can take it or leave it, and if my brother's around I won't get the chance any way. Oysters go to the cook and carver (or again if my brother's around you're unlikely to get the chance).

Bacon? As long as it's semi-done, don't like limp bacon. No hesitation to eat the whole thing fat & all. One of these days you guys need to try some Chinese crispy pork belly. Basically bacon that hasn't been sliced. Rita makes a fabulous pork belly. Worst bacon I ever had was on a business trip to Tokyo. The hotel restaurant served the bacon like they'd simply walked it past the plancha and let it warm up a bit. Basically raw pork & nasty. I found a curry place around the corner that was $2 for a nice plate of curry, and a couple of eggs over rice. Much nicer breakfast than the hotel restaurant.

Eggs? Over easy all day long, but stiff whites. Rita's not a big yolk fan, so I cook hers so it's set. I like either set or runny on a fried egg sandwich.

Tongue? Mostly like it in Mexican food, my dad used to make it every once in a while, and it was just OK. He liked it on sandwiches, I like it on tacos & burritos.

Cheeks? Again mostly Mexican food, but both pork & beef cheeks is damn good eats. We used to fight over it when we did kahlua pig out back. Asians will fight for fish cheeks, and even knowing about fish cheeks was a good way to get killed during the Khmer Rouge days in Cambodia because it was a rich man's meat that peasants supposedly didn't know about.

Lunch. Egg frittata wrap

Garden fresh picked Amara kale and collards.

Delicious.

Ribs and three kinds of greens tonight.

I don't eat Uni or Natto.

Good decision.

I don't know what that is, but if Jukk won't eat it....I'm out.

Speaking of Asian, how do you guys eat shrimp or prawns at the Asian rest/buffets? Do you try to peel the fried skin and legs off or just bust the head off and suck the sludge out and eat the whole crispy critter?