Hamsters are more of a fancy horderve for fancy people. They fit perfectly on a cracker.
Choice of Strong or Soft Tobacco. According to Race and Culture of the Countries.BECAUSE?
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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?
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.
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.
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.
Yes! It irks me to no end to see someone put sugar in their grits. Just ain’t right.
Where do I go to get me some monkey?
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.
Mexico. The social and gastric norms of the US don’t exactly exist in the mountainous states.
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.
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carolinasmokes
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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... ?
One of these is true:
- Spotted Owl and Mud Darter are yummy with grits.
- Baby seal taste like chicken.
- Venison is my favorite cut of meat in the world.
Spotted owl is tasty. It tastes like a cross between manatee and bald eagle.
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.
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.
This looks like a large backwoods blunt once its re rolled. A favorite in my native california.
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