Yes, it's time to dip into the Snydemail bag and see what's in there...
Hey there, Wienerbreath!
So I was giving episode 61 of the Snydecast another listen at work today, and at one point the boys discuss Brunswick Stew (specifically, whether it is pork or chicken-based.) Curious myself, I looked it up on a certain online encyclopedia which shall not be named. This line in particular caught my interest (bolded for emphasis): "Most recipes claiming authenticity call for squirrel or rabbit meat, but chicken, pork, and beef are also common ingredients."
Just knowing that there's a possibility, no matter how minuscule, that our very own Kenneth Plume may actually have unwittingly ingested squirrel meat at some point in his life gives me great hope that anything is possible in this world.
Thank you, Snydecast. Thank you.
Now, after reading this I took another listen to KEN P.D. SNYDECAST #61: Mega-Giga-Uber-Super-Size-A-Thon.
Here is the conversation:
Ken: Brunswick Stew.
Dana: Brunswick Stew? There's not chicken in Brunswick Stew!
Ken: Yes, there is. Depends on where you get it. A BBQ place near here mixes in both pork and chicken in the Brunswick Stew.
Dana: Ah, OK.The only time I had that was in Atlanta. Then I realized Brunswick Stew is the same going into your body as it is coming out. It looks no different.
Ken: It's a quick path.
Dana: It takes a toboggan ride through your upper and lower GI.
Ken: But it tasted good, right?
Dana: Yes, but good lord. I think it's all recycled.
Well, who knows. North Carolina does have some fantastic and AUTHENTIC BBQ. But is there enough squirrel out there to keep the menu stocked?