Choice of Strong or Soft Tobacco. According to Race and Culture of the Countries.BECAUSE?

[cosmicfolklore]

No dogs, cats, horses, or hamsters for me

Hamsters are more of a fancy horderve for fancy people. They fit perfectly on a cracker.

 

[Country Bladesmith]

Pata de Elefante

The name alone makes me want to try it! I know it means “leg of the elephant,” but is this a reference to the size of the cigar, or does the name mean that the nicotine will make you feel like you got stomped by a pachyderm?

 

[ashdigger]

I don’t know about anyone else but I smoke the tobacco I can get my hands on. So availability.

I’ve eaten monkey, dog, coyote, wild boar and javelina. I enjoyed them all, just depends on how it’s cooked.

 

[Country Bladesmith]

I don’t know about anyone else but I smoke the tobacco I can get my hands on. So availability.

I’ve eaten monkey, dog, coyote, wild boar and javelina. I enjoyed them all, just depends on how it’s cooked.

You’re in your own with the dogs, monkeys, and ‘yotes! ?
The rest of it sums up my opinion for the most part. Availability is the key I think.

Although there are cultural and regional tastes that dictate how things are processed. If the stories are true, then if it weren’t for the penchant of the Choctaw and Chickasaw of Louisiana for fermenting their tobacco in logs, we probably wouldn’t have Perique. And you can imagine similar scenarios giving rise to other regional favorites.

 

[trouttimes]

A childhood friend of mine who is still living in Korea has to ride his bike half a day to visit the last remaining restaurant that serves dog. He says it's wonderful, and that is my dream... to one day visit to try dog also. But, they are succumbing to stupid American Hollywood values that says eating dog is bad, phhht... stupid.


I have no fucking idea why someone wouldn't eat grits. It's corn! WTF is wrong with people. The same stupid people who say they don't like grits will buy up pounds of "polenta" because it has a fancy name, but it's fucking grits!!! Don't add sugar, only a knuckle dragging Neanderthal Cracker would add sugar. Just put a small tad of butter and serve with shrimp, seafood, steak, or porkchops. Maybe cook them with some onions and peppers. It's corn for Christ's sake!! It has just been historically processed to make it more digestible. I... I... just don't understand a moron who would say that they hate grits. I find it easier to understand why someone would hate every last Southerner on the planet before I could understand someone not liking grits. It's stupid.

I don’t trust anyone who doesn’t like grits. You must be some kind of weird.
I agree that availability has as much to with tobacco choice as anything but...Americans love most anything that is sweet.

 

[Country Bladesmith]

Don't add sugar, only a knuckle dragging Neanderthal Cracker would add sugar. Just put a small tad of butter and serve with shrimp, seafood, steak, or porkchops.

Yes! It irks me to no end to see someone put sugar in their grits. Just ain’t right.

 

[cosmicfolklore]

I don’t know about anyone else but I smoke the tobacco I can get my hands on. So availability.

I’ve eaten monkey, dog, coyote, wild boar and javelina. I enjoyed them all, just depends on how it’s cooked.

Where do I go to get me some monkey?

 

[solideogloria86]

Here, we enjoy grits with shrimp and purple hull peas for breakfast. I've always thought that this was Southern, because I grew up with beans and grits... the shrimp came later, but you won't find it on a Southern breakfast menu. My grandparents lived on pintos poured over cornbread, but is that on a southern menu?

Grits were definitely a breakfast food first and foremost and a dinner component with shrimp second. Pintos and cornbread is also a staple but I've only ever seen it offered as a side in a restaurant, never a main. We eat beans and cornbread for dinner a lot.

 

[solideogloria86]

Grits were definitely a breakfast food first and foremost and a dinner component with shrimp second. Pintos and cornbread is also a staple but I've only ever seen it offered as a side in a restaurant, never a main. We eat beans and cornbread for dinner a lot.

I guess I should clarify a little. I've never had shrimp and grits for breakfast, but regularly as supper. Grits on the side of bacon and eggs, or just a bowl of grits with salt pepper and butter for breakfast.

 

[ashdigger]

Where do I go to get me some monkey?

Mexico. The social and gastric norms of the US don’t exactly exist in the mountainous states.

 

[SoddenJack]

I’d be surprised if a company like SP didn’t have their sales data broken down by region, state, blend type, brands, time and day of the week, etc.

 

[kcghost]

Grits are really good with a little butter. You may as well shoot a guy that put's salt on them as its a sign of incurable mental weakness. In addition to butter I like them with sliced peaches on occasion.

 

[carolinasmokes]

I love shrimp and grits, pinto beans and cornbread, seasoned white beans and rice. I could go on and on but nothing beats good southern cooking... ?

 

[briarbuck]

One of these is true:

1. Spotted Owl and Mud Darter are yummy with grits.
2. Baby seal taste like chicken.
3. Venison is my favorite cut of meat in the world.

 

[DangerStranger]

One of these is true:

1. Spotted Owl and Mud Darter are yummy with grits.
2. Baby seal taste like chicken.
3. Venison is my favorite cut of meat in the world.

Spotted owl is tasty. It tastes like a cross between manatee and bald eagle.

 

[anotherbob]

I like it all

 

[karam]

I'm leaning towards tastes in tobacco going with tastes in food for individual people, rather than culture/race/country of origin.

Greeks will call a lot of northern/western/eastern European food "heavy", while Mediterranean food "light", "fresh" and "bright". They clearly miss the heart-clogging traditional foods you can get in Italy, Spain, Portugal or the south of France, then their next bite in Easter will be lamb offal wrapped in caul fat, surely not very light now is it? Or in weddings in Crete they will eat risotto made with the stock from the bones of an old goat and massive amounts of goat butter - delicious, but also insanely heavy and fatty, works well to coat the stomach so you can drink a litre of raki and dance until the morning!

Similarly, here it seems a lot of people like the lighter Virginias, and not so much the Lats and DFKs, but key is "a lot", not "all".

As for myself, I like rich hearty food, and rich hearty tobacco. Light leaf is like salad for me, nice to have and important part of the meal but won't fill me up.

 

[OlJawBone]

It's a strong kick cigar................at least for meView attachment 83209

This looks like a large backwoods blunt once its re rolled. A favorite in my native california.