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It was some party


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#1 Bud Guidry

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Posted 17 December 2017 - 08:18 PM

They came from everywheres

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#2 Dale A. Darling

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Posted 17 December 2017 - 09:08 PM

Ted liked the hog?
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#3 Ronn Lucas

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Posted 17 December 2017 - 09:12 PM

NOW you're cookin ol boy!!!!!!


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#4 ted patlen

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Posted 17 December 2017 - 10:54 PM

Just got home...tired and beat but very happy ...we had a great time.  I have a few shots but don't have the gumption to do them today.  the cajun know how to party...anyone else know what crackl'n is ?



#5 Bud Guidry

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Posted 18 December 2017 - 12:48 AM

Judy likes hog head cheese

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#6 Ronn Lucas

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Posted 18 December 2017 - 01:54 AM

She was just being polite Bud.


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#7 arkle

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Posted 18 December 2017 - 08:40 AM

Ted, you bet'cha



#8 Classic Salmon Fly Tyer

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Posted 18 December 2017 - 09:47 AM

Gotta love it Bud...great stuff...


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#9 roycestearns

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Posted 18 December 2017 - 04:31 PM

Awesome!!

 

From NJ to LA for a pig party, now that's living, what a country!

 

I'd line up for the pig, not so much for the cheese but that's just me.  Some like married wings some like mixed :)



#10 ted patlen

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Posted 18 December 2017 - 05:36 PM

here are two shots...

 

one of the cajun in his command car..or a "cajun bentley" and then Bud cleaning the pot for the crakl'n..

 

He is a lucky guy to be surround by friends and family (no difference"

 

Attached File  the cajun.jpg   197.07K   35 downloads

 

 

 

Attached File  bud checking the temperature.jpg   302.66K   41 downloads

 

 

 



#11 ted patlen

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Posted 18 December 2017 - 05:37 PM

Ted, you bet'cha

you wanna tell all those who don't ?



#12 ted patlen

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Posted 18 December 2017 - 05:38 PM

hey bud...we bought a bag of boiled peanuts from a roadside stand on our way back from your place.  they're mushy.  what do we do with them!!!!!



#13 ted patlen

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Posted 18 December 2017 - 05:40 PM

She was just being polite Bud.

She really liked it.  Her grand father was a butcher and made head cheese...bud's is MUCH MUCH better blush.png



#14 flyryan

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Posted 18 December 2017 - 06:16 PM

tasty lookin pig


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#15 jgogg

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Posted 19 December 2017 - 12:53 AM

Just got home...tired and beat but very happy ...we had a great time.  I have a few shots but don't have the gumption to do them today.  the cajun know how to party...anyone else know what crackl'n is ?

For years now, when I first get to Jazz Fest in New Orleans I go by the booth that is making and selling fresh pork skins, then go buy a draft beer, then enter the Gospel tent and consume while listening to the music.  A religious experience for the non-religious.


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#16 Bud Guidry

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Posted 19 December 2017 - 07:22 AM

Teddy, bad news my friend, we planning another party in you and Judy's honor, you'll need to fly back soon.
Jim, the crackling you get at jazz fest and what we make here is not the same, they could never cook like we do and supply the people there. 5 hours to cook a 30 pound batch here on first cook. Then we do a second cook on second day on same crackling. You need hog fat at 450 degrees, you find right temp with a match. Once match lights your ready to pop them. You can only do a couple batches then grease is burnt. Start over, if they cooked this way at fest they would need to cook 5000 pound batches and use thousands of gallons of hog fat to supply demand of public at fest.
Teddy took pics, quite unique to this area the way we do this. We don't use only rind, we use what's normally used to make bacon, rind, fat and meat
I've seen what they cook at fest, only rind, we can buy 50# cases of this at all our local stores here. We buy hog belly by the 60 pound case and make them from scatch, rind, about 1 inch of fat and strips of meat attached. When we're done on first cook , about 4 1/2 hours, there's about 10 to 12 gallons of clear pork grease left in the 30 gallon black kettles we use
We use this to make second cook and always stash some to fry fish or oysters with later. Clean snow white pork lard. My colesterals really high. Heart attack stuff but so good.
Be ready for call teddy, bring fly rods, planning on hurting your arms on reds
Edit: and more pig, maybe bring ronn for backup?

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#17 ted patlen

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Posted 19 December 2017 - 04:28 PM

For years now, when I first get to Jazz Fest in New Orleans I go by the booth that is making and selling fresh pork skins, then go buy a draft beer, then enter the Gospel tent and consume while listening to the music.  A religious experience for the non-religious.

yeah it is a special place.  we were down there once before, about 30 years, and the areas along the river changed dramatically.  the quarter looked the same and the few music joints we went to looked like they have never changed.

 

i like all kinds of music and jazz is really cool especially in person...i understand what to mean



#18 ted patlen

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Posted 19 December 2017 - 04:52 PM

i can't shorten the video of what Bud's talking about...he can fill in the blanks...

 

really really cool stuff



#19 roycestearns

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Posted 20 December 2017 - 03:11 PM

Ronn is heading to the coast to trap the left coast lobster - Dungeness crab.  Dungeness crab, and Chinook/King Salmon are the PNW's richest gift to the culinary world.