stuckincincy
10-03-2003, 12:15 PM
According to local media, RB Rudi Johnson gets the start in place of Dillon.
2 yr pro from Auburn. Career Stats: rush 32/118, lg of 13 yd, 10/45 rec's, 0 td and 0 fum.
Bonus treat: after Cincinnati chili and coneys, the third leg of the local cuisine and in line with the theme of arteries be dam*ed
is:
GOETTA. (pronunced "getta")
It is:
1 lb ground beef, 2 lb ground pork sausage, water, 3 tsp salt, pepper, 2 1/2 cups pinhead oats (oat seeds with the hull removed), 2 onions and 4 bay leaves.
Ya boil the oats until soft, then lower heat and add onions and meat. Cook on low until you attain a pus-like consistency.
Put into a loaf pan and refrigerate overnight so that it will properly congeal (yes, congeal).
Cut into 3/4 inch slices and fry until toasty. Reserve pan liquid for future use in sausage gravy. It is never served with less than two eggs.
Our local Bob Evans will sell you this. And, some smaller eateries will sell U this as a "G.L.T." but you have to order the eggs seperately.
Be still, my beating heart. :D
2 yr pro from Auburn. Career Stats: rush 32/118, lg of 13 yd, 10/45 rec's, 0 td and 0 fum.
Bonus treat: after Cincinnati chili and coneys, the third leg of the local cuisine and in line with the theme of arteries be dam*ed
is:
GOETTA. (pronunced "getta")
It is:
1 lb ground beef, 2 lb ground pork sausage, water, 3 tsp salt, pepper, 2 1/2 cups pinhead oats (oat seeds with the hull removed), 2 onions and 4 bay leaves.
Ya boil the oats until soft, then lower heat and add onions and meat. Cook on low until you attain a pus-like consistency.
Put into a loaf pan and refrigerate overnight so that it will properly congeal (yes, congeal).
Cut into 3/4 inch slices and fry until toasty. Reserve pan liquid for future use in sausage gravy. It is never served with less than two eggs.
Our local Bob Evans will sell you this. And, some smaller eateries will sell U this as a "G.L.T." but you have to order the eggs seperately.
Be still, my beating heart. :D