On The Menu Tonight Mystery Cache
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THE CACHE IS NOT AT THE POSTED COORDINATE
SO PLEASE DO NOT GO TO THEM
This is my first try at a puzzle cache hope you like it.
On the menu tonight are 9 types of meats.I know i have had 8 of them any of you tried Head Cheese let me know.
Good Luck and Have Fun
FTF will get a unactivated Geocoin
FTF Goes To KatGuy Congrats
There is always some way to leave your mark on the log. Any log that indicates the finder did not sign for any reason (no pen, log full, scared off by a pack of red winged black birds, etc.) will be deleted. If you visit and the cache is missing, please log a DNF so that I can check on it and replace if necessary. Dropping a replacement is NOT permitted for this hide.
(HEAD CHEESE) (AmE), or brawn (BrE), is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig.- Periodically- a sheep or cow too.
(ANUT) is a saltwater finfish that belongs to the tribe Thunnini, a sub-grouping of the mackerel family.
(BLACKENED FISH) is great when done right. The traditional way is to blacken fish in a heavy cast iron skillet on a -Table- stove.
(HAMBURGER IS A NOBLE - MEAT-) originally derives from Hamburg,[2] Germany's second largest city, from which many people emigrated to the United States. In High German, Burg means fortified settlement or fortified refuge; and is a widespread component of place names.
(BABY BACK RIBS) (a.k.a. loin ribs, back ribs, or Canadian back ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. The designation "baby" indicates that the cuts are from market weight hogs (240-270 lbs.), rather than adult hogs (500-650 lbs.).
(SUMMER SAUSAGE) is any sausage that can be kept without refrigeration. Summer sausage is usually a mixture of pork and other meat such as beef or venison. Summer sausage can be dried or smoked.
(FILET MIGNON) (French for "cute fillet" or "dainty fillet") is a steak cut of beef taken from the smaller end of the tenderloin.
(MEATBALLS) are made from an amount of ground meat rolled into a small ball, sometimes along with other ingredients, such as breadcrumbs, minced onion, spices, and possibly eggs.
(BARBECUE CHICKEN) makes for a really juicy bird, with a delicious thick glaze of barbecue sauce, without the dreaded burnt skin. Since the chicken is barbecued almost all the way with the skin side up on the grill, the sauce can cook on to the surface without being burned by the grill's flames
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