More Chilango Wannabe BS from Booger
 

As for it being all in Spanish so we never will understand??? another BS
mistake out of many you have made now and in the past. Try this:

http://translate.google.com/translat...index% 2ehtml

More Chilango Wannabe BS from Booger
 

On Apr 28, 6:34�pm, "Gunner" <gunner@ spam.com> wrote:
> As for it being all in Spanish so we never will understand??? another BS
> mistake out of many you have made now and in the past. *Try this:
>
> http://translate.google.com/translat...t&hl=en&u=http...

Google's translator cannot deal with Pepe Iglesias' subtle use of
language. His articles about slaughtering pigs and making sausages and
chicharrones must be carefully translated by a patient reader to make
sense of them.

More Chilango Wannabe BS from Booger
 

"Rechazo Todo" > wrote in message
ups.com...
On Apr 28, 6:34?pm, "Gunner" <gunner@ spam.com> wrote:
> As for it being all in Spanish so we never will understand??? another BS
> mistake out of many you have made now and in the past. Try this:
>
> http://translate.google.com/translat...t&hl=en&u=http...

Google's translator cannot deal with Pepe Iglesias' subtle use of
language. His articles about slaughtering pigs and making sausages and
chicharrones must be carefully translated by a patient reader to make
sense of them.



In your mind of course it would Booger, and you will continue to profess
that in a vain attempt to quantify this faux superiority by using simple
Internet Research. But some of us know better about you walking your talk.

This last ego projection of yours was not warranted nor welcomed. Everyone
knew what Dude was talking about and I suspect you did also, yet you
continue to bash Nortenos and Gringos with this grand delusion you have of
being Moses leading us out of the land of the Taco. We are the unwashed and
the unworthy. You just had to comeback in to give us a lot of Internet
trivia pursuit and pseudo facts you quickly gathered on hogs, threw in the
usual hype of some factious ancestor(s) (which you can never reveal), then
end with some self serving superiority that you speak a bit of Spanish that
us "Gringo" will never understand. HOGWASH, Booger.

Perhaps this subtleness you write about is because your little gringo self
has never slaughtered and/or butchered a hog, nor smoked or cured meats,
just as it has become evident for your previous posts under all yourother
pseudonyms that you do not cook. The basics of butchering a hog are pretty
much standard worldwide, especially pre-refrigeration. But of course it
would be especially new to you and therefore you assume a lot.

Perhaps you can so back and find on the Internet, then explain the
difference in the Mountain Ham and the Iberian ham, perhaps you can explain
to us here why in European Butchery it is/was custom to leave the foot or
trotter on, perhaps you can describe the various grades of Iberian hams.
Perhaps your writer compared them for you with the other 20 or so regions
of Spanish Jamons or the equally as many French and Italian cured hams?
Maybe give us a lecture on Pork Belly futures while you are at it. While
you seem to have seized on the "sun burnt" aspect of hogs you fail to
mentioned that the hog came North to the Pueblos of New Mexico with
Coronado circa. 1540, about the same time or a bit after they went into
Florida from Cuba, so that was even before your pre-Castillian (sic) Spanish
hillbillies, so again your theory about "only in the South" does not hold
water. BTW Do you know which breed those hogs were Booger, go research that
and get back to us? Also there is no indications that the Moor occupation
curtailed Pork production in Spain. In fact the Muslim rule on the locals
was quite the opposite as you insinuate.

So I guess you got charged up with your new persona name change but it
sounds like more BS from the Monterey Gringo.

More Chilango Wannabe BS from Booger
 

On Apr 29, 12:23�pm, "Gunner" <gunner@ spam.com> wrote:

> Perhaps you can so back and find on the Internet, then *explain the
> difference in the Mountain Ham and the Iberian ham, perhaps you can explain
> to us here why in European Butchery it is/was custom to leave the foot or
> trotter on, perhaps you can describe the various grades of Iberian hams.
> and get back to us? *Also there is no indications that the Moor occupation
> curtailed Pork production in Spain. In fact the Muslim rule on the locals
> was quite the opposite as you insinuate.

Hey, why don't you research the subject and write a PhD thesis on it?
>
> So I guess you got charged up with your new persona name change *but it
> sounds like more BS from the Monterey Gringo.

I don't live in the Monterey area, and you should quit snooping about
other users.

ahhh right Booger.
 

"Rechazo Todo" > wrote in message
oups.com...
On Apr 29, 12:23?pm, "Gunner" <gunner@ spam.com> wrote:

> Perhaps you can so back and find on the Internet, then explain the
> difference in the Mountain Ham and the Iberian ham, perhaps you can
> explain
> to us here why in European Butchery it is/was custom to leave the foot or
> trotter on, perhaps you can describe the various grades of Iberian hams.
> and get back to us? Also there is no indications that the Moor occupation
> curtailed Pork production in Spain. In fact the Muslim rule on the locals
> was quite the opposite as you insinuate.

Hey, why don't you research the subject and write a PhD thesis on it?
>
> So I guess you got charged up with your new persona name change but it
> sounds like more BS from the Monterey Gringo.

I don't live in the Monterey area, and you should quit snooping about
other users.