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Posted

the latin americans have got a version but pickled in brine with onions, carrots, garlic and chiles...patas en escabeche...

never appealed to me as I don't like fat and gristle...I remember sittin' with my mexican gardening crew boss in an alley behind a liquor store across the street from Santa Monica College with tall buds and patas...I munched a bit to be polite...he tucked in like a starving refugee...

Posted
Yeow, dude! How to make...?

Occasionly BigC has a version of it, but deep fried, not from the grill - unfortunately!

Every once in a while Yumm......!

Good Sauerkraut is not easy to come by, "Hengstenberg" (Tops and Foodland) is pretty good...

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