/ck/ - Food & Cooking

>>10191801
I lived in Highland Park, Michigan for a while. Aside from armed guards and bars on all the windows, the biggest supermarket on the M-8 had lots and lots of pig products - pickled "feets," chitlins, livers (apparently fairly uncommon elsewhere), hot brisket, and "maws". Especially maws. Hog maws ("hogmaws") had a special place in the local culture. They could be fried, boiled, or even baked in various preparations. They could be spicy or mild. They could be breaded, substituted for pasta in a lasagna bake, or wrapped around other fried foods. The hogmaw is unavoidable.