Louis Louis Louis, it is Fido not Fideaux. No self respecting
Frenchman/Woman would call their dog Fideaux unless they were homosexual.

Superfarmer

"Louis Cohen" > wrote in message
...
> I would guess long slow low temp cooking to dry it out - like making
jerky,
> or dehydrating vegetables. The oven would be fine at the lowest possible
> setting and the door propped open a bit for moisture to escape. Or use a
> dehydrator. Or Run the BBQ at the lowest possible temp (maybe use an
> electric hot plate instead of charcoal/wood. Or use an electric
dehydrator.
>
> Or, go to the beef butcher for large knuckle or leg bones that Fideaux
won't
> break, and toss them in the BBQ the next time you cook. Or give Fideaux
the
> large bones after you finish making beef or veal stock.
>
> --
> --------------------------------------------------------------------------
--
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
>
> "Steve Y" > wrote in message
> ...
> > We pay silly prices in France for dried Pigs Ears for our Dog who loves
> > them, we are actually now obliging friends coming to see us to bring
> > bags of them from UK where they can be got at 1/3 the price.
> >
> > Remembering we have a Pork Butcher in the Village I was wondering how I
> > could transform the fresh thing into something that will keep Fido
> > amused for a few minutes. Is it a question of a High Temperature Short
> > Time in the Oven or a High Temp to start followed by a reduced heat for
> > a while to really dry them.
> >
> > Also have the option of a Smoker type BBQ if that would work
> >
> > Steve
> >
>
>