this post was submitted on 18 Jun 2026
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I'm loving the cultural exchange the world cup is providing, euros now understand why we're so fat when the food's this fire!
And we're smack dab between 2 places known for slow cooking in fat. Ffs we got heavy French plus a harsh winter to the north, and mfers who bury half a pig for a day in hot coals to the south!
Unexpected couchon. You haven't had pork till you've eaten a couchon de lait seasoned to Creole standards and cooked in good swamp earth.
Edit: wait. Half a pig?
It's how I've had it. There was a butcher in South Florida years and years ago that sold them for cheap, and it was an easy thing to do for medium sized gatherings.
That's weird, I've never seen anyone do it with less than a whole pig. You just take the guts out and put seasoning in.
I made ranch for the first time today. A lot of buttermilk and sour cream and cream cheese