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Message:: [QUOTE="Ladybranch, post: 44809, member: 44"]Being from the NE and the South I have enjoyed it all. Claudia, fish eggs = roe, cavier. Delicious. Growing up in New England we used to argue over or at least pull straws to get the female lobster(s) with the roe. The roe of salmon, trout and of course sturgeon. What is New Year's without black-eyed peas and ham hocks!! It brings good luck for the new year. "Soak the black-eyed peas for 4 hours and drain. Place the ham hocks in a covered kettle, add barely enough water cover, cover with the lid and bring to a boil. Simmer for 2 hours, or until tender. Add the peas along with the remaining ingredients (yellow onions, celery, pepper flakes, green bell pepper, salt, pepper, etc...). Careful with the salt!! Cook, covered until the peas are tender, about 45 minutes. Serve with salad and rolls." If one considers what goes into hot dogs or at least used to, one might not look so disparaging at scrapple and souse. Hot dog ingredients used to consist of whatever was left after butchering grounded up and stuffed into casings, intestines. Back in the 1920s, a great uncle of mine who owned a wholesale meat company in Massachusetts toured the big meat packing houses in Chicago. After that tour he never ate or touched a frankfurter again. He lived to be 98. He suspected even sawdust got into frankfurters. --- Susan[/QUOTE]