While working at the packing plant, I spent some time cleaning hog stomachs. They would be inserted onto a narrow tube with holes in it through which water would be squirted. They would slide along the tube to me. I would invert them and toss them into a huge rotating drum where they would be cooked for a certain amount of time until I stopped it, dumped them, and sent them on down the line. Some would come to me with the membranes trimmed away - these were "Fancy - For Export". The connection to this is that the cow stomachs came by behind me on the beef line. The guys who cleaned them had hands that were permanently bleached white from doing so.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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