I guess some of the cheaper sausages contains offal. Look at the
ingredients in Vienna sausage - "lips and glands". Also potted meat
contains the same.

Who's familiar with souse or head cheese?

Have you discussed scrapple, the Pennsylvania German dish made from
pork offal?

Tripe?

My maternal great-grandmother owned and operated a tripe shop near
Accrington, Lancashire, from 1900 until 1949.

"Knight's Tripe Shop"
158 Whalley Road
Clayton-le-Moors, Lancashire

Items sold:

TRIPE:
Fatty Seam
Honeycomb
Ladies Tripe (Cow's uterous)
Elder (Cow's udder)
COW'S HEELS
SHEEP TROTTERS (delicious from all accounts)
SHEEP'S BRAINS (Boiled and eaten, gravy supurb)
PIG'S FEET (Trotters)
BLACK PUDDING
POLONY (Know it was a stuffed casing, but that's all)

There was an rustic eating place in the back, which consisted of a
table and a bench with salt, pepper and malt vinegar available.
Great-Grandma did a booming business during Word War II, as meat was
practically unavailable, and tripe made a good substitute.

Tripe is popular in Mexico in the soup, Menudo, but I don't like it.
Last time I looked it was almost $5.00/pound in California, but that
was several years ago.
--
mad

On May 13, 12:32 am, Mack A. Damia > wrote:
> I guess some of the cheaper sausages contains offal. Look at the
> ingredients in Vienna sausage - "lips and glands". Also potted meat
> contains the same.
>
> Who's familiar with souse or head cheese?
>
> Have you discussed scrapple, the Pennsylvania German dish made from
> pork offal?
>
> Tripe?
>
> My maternal great-grandmother owned and operated a tripe shop near
> Accrington, Lancashire, from 1900 until 1949.
>
> "Knight's Tripe Shop"
> 158 Whalley Road
> Clayton-le-Moors, Lancashire
>
> Items sold:
>
> TRIPE:
> Fatty Seam
> Honeycomb
> Ladies Tripe (Cow's uterous)
> Elder (Cow's udder)
> COW'S HEELS
> SHEEP TROTTERS (delicious from all accounts)
> SHEEP'S BRAINS (Boiled and eaten, gravy supurb)
> PIG'S FEET (Trotters)
> BLACK PUDDING
> POLONY (Know it was a stuffed casing, but that's all)
>
> There was an rustic eating place in the back, which consisted of a
> table and a bench with salt, pepper and malt vinegar available.
> Great-Grandma did a booming business during Word War II, as meat was
> practically unavailable, and tripe made a good substitute.
>
> Tripe is popular in Mexico in the soup, Menudo, but I don't like it.
> Last time I looked it was almost $5.00/pound in California, but that
> was several years ago.
> --
> mad



Yes. Menudo is great, hungover or not. Despite my heritage, I like
it better than the Polsh Flacki. Do feet count as offal? I thought
the term was for innards and organs. Anyways, if you can get chicken
feet, they make great soup. I've made them a la buffalo wings and a
la Chinese licorish duck feet. Novelty party snacks, but still
tasty.

My local supermarket for a very brief period stocked goat's head
(probably not properly offal, either). That was a bit of a trick to
figure out, but I had a few interesting meals. And you can get
calve's head in a lot of Greek places.

Not sure if it is a southern thing, or the Greek-owned diner and
grocery I used to frequent in Richmond VA, but scrambled brains and
eggs, or eggs and roe were often my special breakfast treat.

If we are counting organ meat, there is liver. And chicken liver,
hearts and gizzards. Beefheart takes forever to cook, and tongue, I
haven't done much. What do you think those browinsh little cubes are
in your canned soup?

I figure, if you're gonna kill something, it is only repectful to use
as much as you can. And "Waste not, want not", and me on a moral
high horse (which I will eat later).

The essential difference is between slapping something on the counter
and saying "This is the uterus and udder of a cow killed Tuesday, and
here's my grandmother's offal pudding recipe. It is unusual, but you
might like it". Or sweeping out the packing house floor, sifting out
as much sawdust and rat shit as is economically optimal and saying
"Hey, kid, come get a corn dog! You'll probably want a bunch of
ketchup with that".

Eat that thing.

Bulka

bulka wrote:
Anyways, if you can get chicken
> feet, they make great soup.

I have never had chicken feet, but atm I have a great butcher who might
possibly be able to get some for me. If I have a recipe, I could ask him.

Can someone share a recipe for using them, please?

On Wed, 13 May 2009 09:01:36 +0100, "Ophelia" >
wrote:

>bulka wrote:
> Anyways, if you can get chicken
>> feet, they make great soup.
>
>I have never had chicken feet, but atm I have a great butcher who might
>possibly be able to get some for me. If I have a recipe, I could ask him.
>
>Can someone share a recipe for using them, please?
>

This one looks very much like what I ate in a local Chinese restaurant
(very small place, cheap, family-owned and good!) once:
http://www.asianonlinerecipes.com/di...bean_sauce.php

Nathalie in Switzerland

On May 13, 4:01 am, "Ophelia" > wrote:
> bulka wrote:
>
> Anyways, if you can get chicken
>
> > feet, they make great soup.
>
> I have never had chicken feet, but atm I have a great butcher who might
> possibly be able to get some for me. If I have a recipe, I could ask him.
>
> Can someone share a recipe for using them, please?

The only time I've had ready access to feet was for the few months
before the store that also had the goat heads fired the insane meat
buyer, so I don't have a lot of experience, but when have I let that
stop me?

They are mostly skin, bone, cartilage or collagen or whatever. Not as
much meat as a wing tip. In a stock they thicken, aspic (if that can
be a verb) it pretty good. In the soup, thrown in with the other
ingredients, they make - I don't usually have to search this hard for
words - succulent tidbits amonst the beans and carrot and thighmeat
and whatever you use. Once they have cooked enough for all that
connective tissue to melt or breakdown or re-combine into a sort of
chickeny jelly. I don't think you want a pot of just feet soup. I
remember my mother, who used to have to help kill dinner in the back
yard, and so had access to the whole bird, reminise that the feet were
her favorite part.

Just skimmed Nathalie's recipie. Looks like more complicated and
better, but similar to my duck foot fake. If I ever find feet and a
receptive audience, I'm on it. Thanks.

B

Nathalie Chiva wrote:
> On Wed, 13 May 2009 09:01:36 +0100, "Ophelia" >
> wrote:
>
>> bulka wrote:
>> Anyways, if you can get chicken
>>> feet, they make great soup.
>>
>> I have never had chicken feet, but atm I have a great butcher who
>> might possibly be able to get some for me. If I have a recipe, I
>> could ask him.
>>
>> Can someone share a recipe for using them, please?
>>
>
> This one looks very much like what I ate in a local Chinese restaurant
> (very small place, cheap, family-owned and good!) once:
> http://www.asianonlinerecipes.com/di...bean_sauce.php

Thank you, Nathalie

bulka wrote:
> On May 13, 4:01 am, "Ophelia" > wrote:
>> bulka wrote:
>>
>> Anyways, if you can get chicken
>>
>>> feet, they make great soup.
>>
>> I have never had chicken feet, but atm I have a great butcher who
>> might possibly be able to get some for me. If I have a recipe, I
>> could ask him.
>>
>> Can someone share a recipe for using them, please?
>
> The only time I've had ready access to feet was for the few months
> before the store that also had the goat heads fired the insane meat
> buyer, so I don't have a lot of experience, but when have I let that
> stop me?

Heh, we all need an insane meat buyer)


> They are mostly skin, bone, cartilage or collagen or whatever. Not as
> much meat as a wing tip. In a stock they thicken, aspic (if that can
> be a verb) it pretty good.

Yep, to aspic makes perfect sense It also sounds pretty much what I had
hoped for.

In the soup, thrown in with the other
> ingredients, they make - I don't usually have to search this hard for
> words - succulent tidbits amonst the beans and carrot and thighmeat
> and whatever you use.

All those adjectives make perfect sense to me...I promise)

Once they have cooked enough for all that
> connective tissue to melt or breakdown or re-combine into a sort of
> chickeny jelly. I don't think you want a pot of just feet soup.

Definitely not

I
> remember my mother, who used to have to help kill dinner in the back
> yard, and so had access to the whole bird, reminise that the feet were
> her favorite part.

> Just skimmed Nathalie's recipie. Looks like more complicated and
> better, but similar to my duck foot fake. If I ever find feet and a
> receptive audience, I'm on it. Thanks.

I have saved and shall be looking at Nathalie's recipe, if and when I can
obtain the illusive feets <g>

Thank you for your explanation, Bulka. Once I have ascertained the
availability, I will get back to you, if I may

On Tue, 12 May 2009 21:32:26 -0700, Mack A. Damia wrote:

> Who's familiar with souse or head cheese?
>
> Have you discussed scrapple, the Pennsylvania German dish made from
> pork offal?
>
> Tripe?

All of it has been done several dozen times. As has all the other
stuff you bring up. You're trying to re-invent the wheel - too
much, too quickjly. We've done it all.

-sw




>
> My maternal great-grandmother owned and operated a tripe shop near
> Accrington, Lancashire, from 1900 until 1949.
>
> "Knight's Tripe Shop"
> 158 Whalley Road
> Clayton-le-Moors, Lancashire
>
> Items sold:
>
> TRIPE:
> Fatty Seam
> Honeycomb
> Ladies Tripe (Cow's uterous)
> Elder (Cow's udder)
> COW'S HEELS
> SHEEP TROTTERS (delicious from all accounts)
> SHEEP'S BRAINS (Boiled and eaten, gravy supurb)
> PIG'S FEET (Trotters)
> BLACK PUDDING
> POLONY (Know it was a stuffed casing, but that's all)
>
> There was an rustic eating place in the back, which consisted of a
> table and a bench with salt, pepper and malt vinegar available.
> Great-Grandma did a booming business during Word War II, as meat was
> practically unavailable, and tripe made a good substitute.
>
> Tripe is popular in Mexico in the soup, Menudo, but I don't like it.
> Last time I looked it was almost $5.00/pound in California, but that
> was several years ago.

In article >,
"Ophelia" > wrote:

> Nathalie Chiva wrote:
> > On Wed, 13 May 2009 09:01:36 +0100, "Ophelia" >
> > wrote:
> >
> >> bulka wrote:
> >> Anyways, if you can get chicken
> >>> feet, they make great soup.
> >>
> >> I have never had chicken feet, but atm I have a great butcher who
> >> might possibly be able to get some for me. If I have a recipe, I
> >> could ask him.
> >>
> >> Can someone share a recipe for using them, please?
> >>
> >
> > This one looks very much like what I ate in a local Chinese restaurant
> > (very small place, cheap, family-owned and good!) once:
> > http://www.asianonlinerecipes.com/di...bean_sauce.php
>
> Thank you, Nathalie

Chicken feet with plum sauce is also very tasty.

Miche

--
Electricians do it in three phases

Miche wrote:
> In article >,
> "Ophelia" > wrote:
>
>> Nathalie Chiva wrote:
>>> On Wed, 13 May 2009 09:01:36 +0100, "Ophelia"
>>> > wrote:
>>>
>>>> bulka wrote:
>>>> Anyways, if you can get chicken
>>>>> feet, they make great soup.
>>>>
>>>> I have never had chicken feet, but atm I have a great butcher who
>>>> might possibly be able to get some for me. If I have a recipe, I
>>>> could ask him.
>>>>
>>>> Can someone share a recipe for using them, please?
>>>>
>>>
>>> This one looks very much like what I ate in a local Chinese
>>> restaurant (very small place, cheap, family-owned and good!) once:
>>> http://www.asianonlinerecipes.com/di...bean_sauce.php
>>
>> Thank you, Nathalie
>
> Chicken feet with plum sauce is also very tasty.

So, you would prepare them as in Nathalie's recipe, substituting plum sauce?

"Ophelia" > wrote in message
...
> bulka wrote:
> Anyways, if you can get chicken
>> feet, they make great soup.
>
> I have never had chicken feet, but atm I have a great butcher who might
> possibly be able to get some for me. If I have a recipe, I could ask him.
>
> Can someone share a recipe for using them, please?
>

You will always get 'Chicken Feet' at a Chinese place that sell chicken
etc....(at least in Oz) as the Chinese.....The Chinese usually make soups
and jellied chicken feet, and other things as well....It's always comes
around on the tray when you go to a place that serves 'Yum-Cha'...

Bigbazza (Barry) Oz

On Wed, 13 May 2009 04:58:17 -0500, Sqwertz
> wrote:

>On Tue, 12 May 2009 21:32:26 -0700, Mack A. Damia wrote:
>
>> Who's familiar with souse or head cheese?
>>
>> Have you discussed scrapple, the Pennsylvania German dish made from
>> pork offal?
>>
>> Tripe?
>
>All of it has been done several dozen times. As has all the other
>stuff you bring up. You're trying to re-invent the wheel - too
>much, too quickjly. We've done it all.
>
>-sw
>
>
>
>
>>
>> My maternal great-grandmother owned and operated a tripe shop near
>> Accrington, Lancashire, from 1900 until 1949.
>>
>> "Knight's Tripe Shop"
>> 158 Whalley Road
>> Clayton-le-Moors, Lancashire
>>
>> Items sold:
>>
>> TRIPE:
>> Fatty Seam
>> Honeycomb
>> Ladies Tripe (Cow's uterous)
>> Elder (Cow's udder)
>> COW'S HEELS
>> SHEEP TROTTERS (delicious from all accounts)
>> SHEEP'S BRAINS (Boiled and eaten, gravy supurb)
>> PIG'S FEET (Trotters)
>> BLACK PUDDING
>> POLONY (Know it was a stuffed casing, but that's all)
>>
>> There was an rustic eating place in the back, which consisted of a
>> table and a bench with salt, pepper and malt vinegar available.
>> Great-Grandma did a booming business during Word War II, as meat was
>> practically unavailable, and tripe made a good substitute.
>>
>> Tripe is popular in Mexico in the soup, Menudo, but I don't like it.
>> Last time I looked it was almost $5.00/pound in California, but that
>> was several years ago.

Well that's a bit puzzling cuz this is a newsgroup about food, so why
not post stuff about food and cooking?

If nobody is interested or is bored, he/she is free to ignore, eh?

This is *my* common sense speaking.
--
mad

On Wed, 13 May 2009 00:41:51 -0700 (PDT), bulka
> wrote:

>On May 13, 12:32 am, Mack A. Damia > wrote:
>> I guess some of the cheaper sausages contains offal. Look at the
>> ingredients in Vienna sausage - "lips and glands". Also potted meat
>> contains the same.
>>
>> Who's familiar with souse or head cheese?
>>
>> Have you discussed scrapple, the Pennsylvania German dish made from
>> pork offal?
>>
>> Tripe?
>>
>> My maternal great-grandmother owned and operated a tripe shop near
>> Accrington, Lancashire, from 1900 until 1949.
>>
>> "Knight's Tripe Shop"
>> 158 Whalley Road
>> Clayton-le-Moors, Lancashire
>>
>> Items sold:
>>
>> TRIPE:
>> Fatty Seam
>> Honeycomb
>> Ladies Tripe (Cow's uterous)
>> Elder (Cow's udder)
>> COW'S HEELS
>> SHEEP TROTTERS (delicious from all accounts)
>> SHEEP'S BRAINS (Boiled and eaten, gravy supurb)
>> PIG'S FEET (Trotters)
>> BLACK PUDDING
>> POLONY (Know it was a stuffed casing, but that's all)
>>
>> There was an rustic eating place in the back, which consisted of a
>> table and a bench with salt, pepper and malt vinegar available.
>> Great-Grandma did a booming business during Word War II, as meat was
>> practically unavailable, and tripe made a good substitute.
>>
>> Tripe is popular in Mexico in the soup, Menudo, but I don't like it.
>> Last time I looked it was almost $5.00/pound in California, but that
>> was several years ago.
>> --
>> mad
>
>
>
>Yes. Menudo is great, hungover or not. Despite my heritage, I like
>it better than the Polsh Flacki. Do feet count as offal? I thought
>the term was for innards and organs. Anyways, if you can get chicken
>feet, they make great soup. I've made them a la buffalo wings and a
>la Chinese licorish duck feet. Novelty party snacks, but still
>tasty.
>
>My local supermarket for a very brief period stocked goat's head
>(probably not properly offal, either). That was a bit of a trick to
>figure out, but I had a few interesting meals. And you can get
>calve's head in a lot of Greek places.
>
>Not sure if it is a southern thing, or the Greek-owned diner and
>grocery I used to frequent in Richmond VA, but scrambled brains and
>eggs, or eggs and roe were often my special breakfast treat.
>
>If we are counting organ meat, there is liver. And chicken liver,
>hearts and gizzards. Beefheart takes forever to cook, and tongue, I
>haven't done much. What do you think those browinsh little cubes are
>in your canned soup?
>
>I figure, if you're gonna kill something, it is only repectful to use
>as much as you can. And "Waste not, want not", and me on a moral
>high horse (which I will eat later).
>
>The essential difference is between slapping something on the counter
>and saying "This is the uterus and udder of a cow killed Tuesday, and
>here's my grandmother's offal pudding recipe. It is unusual, but you
>might like it". Or sweeping out the packing house floor, sifting out
>as much sawdust and rat shit as is economically optimal and saying
>"Hey, kid, come get a corn dog! You'll probably want a bunch of
>ketchup with that".
>
>Eat that thing.

All that stuff you mentioned is offal - the organ meats, too.

What's that joke about eating or using the pig from the sqeak to the
tail?
--
mad

"Mack A. Damia" > wrote in message
...
>
> I guess some of the cheaper sausages contains offal. Look at the
> ingredients in Vienna sausage - "lips and glands". Also potted meat
> contains the same.
>
> Who's familiar with souse or head cheese?
>
> Have you discussed scrapple, the Pennsylvania German dish made from
> pork offal?
>
> Tripe?
>
> My maternal great-grandmother owned and operated a tripe shop near
> Accrington, Lancashire, from 1900 until 1949.
>
> "Knight's Tripe Shop"
> 158 Whalley Road
> Clayton-le-Moors, Lancashire
>
> Items sold:
>
> TRIPE:
> Fatty Seam
> Honeycomb
> Ladies Tripe (Cow's uterous)
> Elder (Cow's udder)
> COW'S HEELS
> SHEEP TROTTERS (delicious from all accounts)
> SHEEP'S BRAINS (Boiled and eaten, gravy supurb)
> PIG'S FEET (Trotters)
> BLACK PUDDING
> POLONY (Know it was a stuffed casing, but that's all)
>
> There was an rustic eating place in the back, which consisted of a
> table and a bench with salt, pepper and malt vinegar available.
> Great-Grandma did a booming business during Word War II, as meat was
> practically unavailable, and tripe made a good substitute.
>
> Tripe is popular in Mexico in the soup, Menudo, but I don't like it.
> Last time I looked it was almost $5.00/pound in California, but that
> was several years ago.
> --
> mad

I'll admit I absolutely love scrapple and used to eat it often, maybe once a
week. I've been resisting it since I cleaned up my act and tried to get back
to a more healthy state last year. I'd like to find a good recipe and make
my own and just not use the offal.

I've had Tripe in a few dishes and liked it. Most times it was in Pepper-Pot
soup, a Philadelphia New Years day tradition.

I've had both pigs and chicken feet, but they didn't really do anything for
me.
Jon

On Wed, 13 May 2009 11:17:28 -0400, "Zeppo" > wrote:

>
>"Mack A. Damia" > wrote in message
.. .
>>
>> I guess some of the cheaper sausages contains offal. Look at the
>> ingredients in Vienna sausage - "lips and glands". Also potted meat
>> contains the same.
>>
>> Who's familiar with souse or head cheese?
>>
>> Have you discussed scrapple, the Pennsylvania German dish made from
>> pork offal?
>>
>> Tripe?
>>
>> My maternal great-grandmother owned and operated a tripe shop near
>> Accrington, Lancashire, from 1900 until 1949.
>>
>> "Knight's Tripe Shop"
>> 158 Whalley Road
>> Clayton-le-Moors, Lancashire
>>
>> Items sold:
>>
>> TRIPE:
>> Fatty Seam
>> Honeycomb
>> Ladies Tripe (Cow's uterous)
>> Elder (Cow's udder)
>> COW'S HEELS
>> SHEEP TROTTERS (delicious from all accounts)
>> SHEEP'S BRAINS (Boiled and eaten, gravy supurb)
>> PIG'S FEET (Trotters)
>> BLACK PUDDING
>> POLONY (Know it was a stuffed casing, but that's all)
>>
>> There was an rustic eating place in the back, which consisted of a
>> table and a bench with salt, pepper and malt vinegar available.
>> Great-Grandma did a booming business during Word War II, as meat was
>> practically unavailable, and tripe made a good substitute.
>>
>> Tripe is popular in Mexico in the soup, Menudo, but I don't like it.
>> Last time I looked it was almost $5.00/pound in California, but that
>> was several years ago.
>> --
>> mad
>
>I'll admit I absolutely love scrapple and used to eat it often, maybe once a
>week. I've been resisting it since I cleaned up my act and tried to get back
>to a more healthy state last year. I'd like to find a good recipe and make
>my own and just not use the offal.
>
>I've had Tripe in a few dishes and liked it. Most times it was in Pepper-Pot
>soup, a Philadelphia New Years day tradition.
>
>I've had both pigs and chicken feet, but they didn't really do anything for
>me.
>Jon

I lived near Reading, PA, for most of my childhood years; now the rest
of the family lives in the Lehigh Valley - Allentown area.
--
mad

Mack A. Damia wrote:
> I guess some of the cheaper sausages contains offal. Look at the
> ingredients in Vienna sausage - "lips and glands". Also potted meat
> contains the same.
>
> Who's familiar with souse or head cheese?
>
> Have you discussed scrapple, the Pennsylvania German dish made from
> pork offal?
>
> Tripe?
>
> My maternal great-grandmother owned and operated a tripe shop near
> Accrington, Lancashire, from 1900 until 1949.
>
> "Knight's Tripe Shop"
> 158 Whalley Road
> Clayton-le-Moors, Lancashire
>
> Items sold:
>
> TRIPE:
> Fatty Seam
> Honeycomb
> Ladies Tripe (Cow's uterous)
> Elder (Cow's udder)
> COW'S HEELS
> SHEEP TROTTERS (delicious from all accounts)
> SHEEP'S BRAINS (Boiled and eaten, gravy supurb)
> PIG'S FEET (Trotters)
> BLACK PUDDING
> POLONY (Know it was a stuffed casing, but that's all)
>
> There was an rustic eating place in the back, which consisted of a
> table and a bench with salt, pepper and malt vinegar available.
> Great-Grandma did a booming business during Word War II, as meat was
> practically unavailable, and tripe made a good substitute.
>
> Tripe is popular in Mexico in the soup, Menudo, but I don't like it.
> Last time I looked it was almost $5.00/pound in California, but that
> was several years ago.

Well my motto is "offal is awful"! I won't eat any of that
crap although I have eaten black pudding in Ireland and it was
delicious, but I bought some here from an Irish vendor who claimed
it was real Irish black pudding and it was "offal". ;-)

I will eat calf's liver (but not beef or pork liver) and I'll
only eat chicken liver in rumaki. No other types of liver.

No brains
No eyeballs
No nose
No tongue
No thymus
No lights
No heart
No pancreas
No spleen
No kidneys
No tripe
No intestines (except in the form of sausage casings)
No gizzard (used to love it as a kid - won't touch it now)
No udder
No uterus
No chittlin's
No Rocky Mountain oysters (or any kind of oysters, for that matter)
No feet

Not from any animal.

Kate, who's feeling awful just thinking about offal. ;-)

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:

>
> Well my motto is "offal is awful"! I won't eat any of that
> crap although I have eaten black pudding in Ireland and it was
> delicious, but I bought some here from an Irish vendor who claimed
> it was real Irish black pudding and it was "offal". ;-)
>
> I will eat calf's liver (but not beef or pork liver) and I'll
> only eat chicken liver in rumaki. No other types of liver.
>
> No brains
> No eyeballs
> No nose
> No tongue
> No thymus
> No lights
> No heart
> No pancreas
> No spleen
> No kidneys
> No tripe
> No intestines (except in the form of sausage casings)
> No gizzard (used to love it as a kid - won't touch it now)
> No udder
> No uterus
> No chittlin's
> No Rocky Mountain oysters (or any kind of oysters, for that matter)
> No feet
>
> Not from any animal.
>
> Kate, who's feeling awful just thinking about offal. ;-)
>

I am with you. The DH will eat most of the above list as long as it is
beef or lamb or chicken.
I think he draws the line at eyeballs. He will eat everything else I
believe.

Tracy

Zeppo wrote:

> "Mack A. Damia" > wrote in message
> ...

>> I guess some of the cheaper sausages contains offal. Look at the
>> ingredients in Vienna sausage - "lips and glands". Also potted meat
>> contains the same.
>>
>> Who's familiar with souse or head cheese?
>>
>> Have you discussed scrapple, the Pennsylvania German dish made from
>> pork offal?

> I'll admit I absolutely love scrapple and used to eat it often, maybe once a
> week. I've been resisting it since I cleaned up my act and tried to get back
> to a more healthy state last year. I'd like to find a good recipe and make
> my own and just not use the offal.

I have had scrapple a few time in restaurants. I figured any
unpleasant organ meats will be ground up and therefore not really
noticeable. However most places I have had it in PA Dutch country
it's very livery. Now I like liver, calf's liver only, but don't want
my scrapple to taste so strongly of liver.

I got a recipe off the TV cooking show by Marcia Adams many years
ago that used country-style pork ribs and added a little braunsweiger
to sort of make up the "offal" component. This was supposedly an Amish
recipe (which all her recipes were, supposedly). Anyway, I made
it the way the recipe said once. After that I made it without the
braunsweiger. More recently someone posted a "quick and dirty" version
on rfc a few years ago and I've been making that one ever since. It
just uses sausage and cornmeal mush. Really easy and delicious.

The main thin I liked about Marcia Adams recipe was the accompanying
tomato gravy. It is absolutely yummy and perfect with scrapple.
I would definitely eat scrapple with maple syrup if I didn't love
the tomato gravy so much.

SCRAPPLE

6 country-style spareribs
2 qt. water
2 t. salt
16 peppercorns
2-3 bay leaves
1/2 t. sage
1/4 t. marjoram
1/8 t. mace
braunsweiger (couple of slices, finely chopped)
1 1/2 c. cornmeal
1/4 c. buckwheat flour

Simmer ribs with next 4 ingredients over med. heat for 2 hours until
tender. Remove meat. Let cool and remove meat from bones. Chop meat.
Chill meat and broth overnight. Next day degrease broth. Take 1 qt.
broth, add meat (pork and braunsweiger), and bring to boil. Add next 4
ingredients. Gradually add cornmeal/buckwheat mixture to boiling broth,
whisking constantly. Cover and cook 30 minutes. Pour into a greased
loaf pan. Chill overnight. To serve, unmold loaf, slice about 1/3" thick
and fry over medium-high heat until well-browned and crisp on both
sides. Serve with maple syrup or tomato gravy.

TOMATO GRAVY

2 T. bacon fat
1/4 c. onion, minced
3 T. flour
1 bay leaf
1 1/2 c. tomato juice or chopped canned tomatoes
2 t. brown sugar
1/2 t. pepper
1/2 t. celery salt
1/2 c. milk

Make roux from first 3 ingredients. (Saute onions in bacon fat until
translucent. Add flour, stirring constantly until lightly browned.)
Add remaining ingredients and simmer until thick. Serve over mush,
scrapple, or mashed potatoes.

GRANNY’S SCRAPPLE

1½ lb. bulk sausage
4 cups water
1 tsp. salt
½ tsp. sage
1 cup yellow cornmeal
1 cup additional water

Boil the sausage in the 4 cups of water for 20 minutes. Drain, but
reserve 3 cups of the stock. Add the salt and sage to the stock and
bring to boil. Combine the cornmeal with one cup water and gradually
add it to the boiling stock, stirring constantly. Cover and cook over
low heat 10 minutes. Crumble the cooked sausage and stir it into the
cornmeal mixture. Pour into loaf pan and refrigerate overnight. This
will keep indefinitely when wrapped securely in foil. To serve, slice,
flour, and fry over medium heat until crisp on both sides.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Thanks for that. I know what you mean about different tastes. I
would go to the farmers market - sometimes, the Green Dragon near
Lancaster, PA for scrapple and other stuff. Dozens and dozens of
stalls, and all the butchers have their own recipes!

The PA Dutch also prepare pickled tripe that I enjoy - that's the only
way I like it with vinegar and plenty of pepper along with french
fries. Malt vinegar, too.

Tripe smells dreadful when you're cooking it.

--
mad

On Wed, 13 May 2009 12:40:44 -0400, Kate Connally >
wrote:

>Zeppo wrote:
>
>> "Mack A. Damia" > wrote in message
>> ...
>
>>> I guess some of the cheaper sausages contains offal. Look at the
>>> ingredients in Vienna sausage - "lips and glands". Also potted meat
>>> contains the same.
>>>
>>> Who's familiar with souse or head cheese?
>>>
>>> Have you discussed scrapple, the Pennsylvania German dish made from
>>> pork offal?
>
>> I'll admit I absolutely love scrapple and used to eat it often, maybe once a
>> week. I've been resisting it since I cleaned up my act and tried to get back
>> to a more healthy state last year. I'd like to find a good recipe and make
>> my own and just not use the offal.
>
>I have had scrapple a few time in restaurants. I figured any
>unpleasant organ meats will be ground up and therefore not really
>noticeable. However most places I have had it in PA Dutch country
>it's very livery. Now I like liver, calf's liver only, but don't want
>my scrapple to taste so strongly of liver.
>
>I got a recipe off the TV cooking show by Marcia Adams many years
>ago that used country-style pork ribs and added a little braunsweiger
>to sort of make up the "offal" component. This was supposedly an Amish
>recipe (which all her recipes were, supposedly). Anyway, I made
>it the way the recipe said once. After that I made it without the
>braunsweiger. More recently someone posted a "quick and dirty" version
>on rfc a few years ago and I've been making that one ever since. It
>just uses sausage and cornmeal mush. Really easy and delicious.
>
>The main thin I liked about Marcia Adams recipe was the accompanying
>tomato gravy. It is absolutely yummy and perfect with scrapple.
>I would definitely eat scrapple with maple syrup if I didn't love
>the tomato gravy so much.
>
>SCRAPPLE
>
>6 country-style spareribs
>2 qt. water
>2 t. salt
>16 peppercorns
>2-3 bay leaves
>1/2 t. sage
>1/4 t. marjoram
>1/8 t. mace
>braunsweiger (couple of slices, finely chopped)
>1 1/2 c. cornmeal
>1/4 c. buckwheat flour
>
>Simmer ribs with next 4 ingredients over med. heat for 2 hours until
>tender. Remove meat. Let cool and remove meat from bones. Chop meat.
> Chill meat and broth overnight. Next day degrease broth. Take 1 qt.
>broth, add meat (pork and braunsweiger), and bring to boil. Add next 4
>ingredients. Gradually add cornmeal/buckwheat mixture to boiling broth,
>whisking constantly. Cover and cook 30 minutes. Pour into a greased
>loaf pan. Chill overnight. To serve, unmold loaf, slice about 1/3" thick
>and fry over medium-high heat until well-browned and crisp on both
>sides. Serve with maple syrup or tomato gravy.
>
>TOMATO GRAVY
>
>2 T. bacon fat
>1/4 c. onion, minced
>3 T. flour
>1 bay leaf
>1 1/2 c. tomato juice or chopped canned tomatoes
>2 t. brown sugar
>1/2 t. pepper
>1/2 t. celery salt
>1/2 c. milk
>
>Make roux from first 3 ingredients. (Saute onions in bacon fat until
>translucent. Add flour, stirring constantly until lightly browned.)
>Add remaining ingredients and simmer until thick. Serve over mush,
>scrapple, or mashed potatoes.
>
>GRANNY’S SCRAPPLE
>
>1½ lb. bulk sausage
>4 cups water
>1 tsp. salt
>½ tsp. sage
>1 cup yellow cornmeal
>1 cup additional water
>
>Boil the sausage in the 4 cups of water for 20 minutes. Drain, but
>reserve 3 cups of the stock. Add the salt and sage to the stock and
>bring to boil. Combine the cornmeal with one cup water and gradually
>add it to the boiling stock, stirring constantly. Cover and cook over
>low heat 10 minutes. Crumble the cooked sausage and stir it into the
>cornmeal mixture. Pour into loaf pan and refrigerate overnight. This
>will keep indefinitely when wrapped securely in foil. To serve, slice,
>flour, and fry over medium heat until crisp on both sides.
>
>Kate

On Wed, 13 May 2009 12:26:16 -0400, Kate Connally >
wrote:

>Mack A. Damia wrote:
>> I guess some of the cheaper sausages contains offal. Look at the
>> ingredients in Vienna sausage - "lips and glands". Also potted meat
>> contains the same.
>>
>> Who's familiar with souse or head cheese?
>>
>> Have you discussed scrapple, the Pennsylvania German dish made from
>> pork offal?
>>
>> Tripe?
>>
>> My maternal great-grandmother owned and operated a tripe shop near
>> Accrington, Lancashire, from 1900 until 1949.
>>
>> "Knight's Tripe Shop"
>> 158 Whalley Road
>> Clayton-le-Moors, Lancashire
>>
>> Items sold:
>>
>> TRIPE:
>> Fatty Seam
>> Honeycomb
>> Ladies Tripe (Cow's uterous)
>> Elder (Cow's udder)
>> COW'S HEELS
>> SHEEP TROTTERS (delicious from all accounts)
>> SHEEP'S BRAINS (Boiled and eaten, gravy supurb)
>> PIG'S FEET (Trotters)
>> BLACK PUDDING
>> POLONY (Know it was a stuffed casing, but that's all)
>>
>> There was an rustic eating place in the back, which consisted of a
>> table and a bench with salt, pepper and malt vinegar available.
>> Great-Grandma did a booming business during Word War II, as meat was
>> practically unavailable, and tripe made a good substitute.
>>
>> Tripe is popular in Mexico in the soup, Menudo, but I don't like it.
>> Last time I looked it was almost $5.00/pound in California, but that
>> was several years ago.
>
>Well my motto is "offal is awful"! I won't eat any of that
>crap although I have eaten black pudding in Ireland and it was
>delicious, but I bought some here from an Irish vendor who claimed
>it was real Irish black pudding and it was "offal". ;-)
>
>I will eat calf's liver (but not beef or pork liver) and I'll
>only eat chicken liver in rumaki. No other types of liver.
>
>No brains
>No eyeballs
>No nose
>No tongue
>No thymus
>No lights
>No heart
>No pancreas
>No spleen
>No kidneys
>No tripe
>No intestines (except in the form of sausage casings)
>No gizzard (used to love it as a kid - won't touch it now)
>No udder
>No uterus
>No chittlin's
>No Rocky Mountain oysters (or any kind of oysters, for that matter)
>No feet
>
>Not from any animal.
>
>Kate, who's feeling awful just thinking about offal. ;-)

It's a cultural thing, isn't it? Since you don't like raw oysters
on-the-half-shell, I have to brand you uncivilized.

Dog is very popular in parts of Asia, and you might not know you're
eating it.

Best to be careful at Oriental restaurants. :-P
--
mad

"Kate Connally" > wrote in message
...
> Zeppo wrote:
>
>> "Mack A. Damia" > wrote in message
>> ...
>
>>> I guess some of the cheaper sausages contains offal. Look at the
>>> ingredients in Vienna sausage - "lips and glands". Also potted meat
>>> contains the same.
>>>
>>> Who's familiar with souse or head cheese?
>>>
>>> Have you discussed scrapple, the Pennsylvania German dish made from
>>> pork offal?
>
>> I'll admit I absolutely love scrapple and used to eat it often, maybe
>> once a week. I've been resisting it since I cleaned up my act and tried
>> to get back to a more healthy state last year. I'd like to find a good
>> recipe and make my own and just not use the offal.
>
> I have had scrapple a few time in restaurants. I figured any
> unpleasant organ meats will be ground up and therefore not really
> noticeable. However most places I have had it in PA Dutch country
> it's very livery. Now I like liver, calf's liver only, but don't want
> my scrapple to taste so strongly of liver.
>
> I got a recipe off the TV cooking show by Marcia Adams many years
> ago that used country-style pork ribs and added a little braunsweiger
> to sort of make up the "offal" component. This was supposedly an Amish
> recipe (which all her recipes were, supposedly). Anyway, I made
> it the way the recipe said once. After that I made it without the
> braunsweiger. More recently someone posted a "quick and dirty" version
> on rfc a few years ago and I've been making that one ever since. It
> just uses sausage and cornmeal mush. Really easy and delicious.
>
> The main thin I liked about Marcia Adams recipe was the accompanying
> tomato gravy. It is absolutely yummy and perfect with scrapple.
> I would definitely eat scrapple with maple syrup if I didn't love
> the tomato gravy so much.
>
> SCRAPPLE
>
> 6 country-style spareribs
> 2 qt. water
> 2 t. salt
> 16 peppercorns
> 2-3 bay leaves
> 1/2 t. sage
> 1/4 t. marjoram
> 1/8 t. mace
> braunsweiger (couple of slices, finely chopped)
> 1 1/2 c. cornmeal
> 1/4 c. buckwheat flour
>
> Simmer ribs with next 4 ingredients over med. heat for 2 hours until
> tender. Remove meat. Let cool and remove meat from bones. Chop meat.
> Chill meat and broth overnight. Next day degrease broth. Take 1 qt.
> broth, add meat (pork and braunsweiger), and bring to boil. Add next 4
> ingredients. Gradually add cornmeal/buckwheat mixture to boiling broth,
> whisking constantly. Cover and cook 30 minutes. Pour into a greased loaf
> pan. Chill overnight. To serve, unmold loaf, slice about 1/3" thick and
> fry over medium-high heat until well-browned and crisp on both sides.
> Serve with maple syrup or tomato gravy.
>
> TOMATO GRAVY
>
> 2 T. bacon fat
> 1/4 c. onion, minced
> 3 T. flour
> 1 bay leaf
> 1 1/2 c. tomato juice or chopped canned tomatoes
> 2 t. brown sugar
> 1/2 t. pepper
> 1/2 t. celery salt
> 1/2 c. milk
>
> Make roux from first 3 ingredients. (Saute onions in bacon fat until
> translucent. Add flour, stirring constantly until lightly browned.) Add
> remaining ingredients and simmer until thick. Serve over mush, scrapple,
> or mashed potatoes.
>
> GRANNY’S SCRAPPLE
>
> 1½ lb. bulk sausage
> 4 cups water
> 1 tsp. salt
> ½ tsp. sage
> 1 cup yellow cornmeal
> 1 cup additional water
>
> Boil the sausage in the 4 cups of water for 20 minutes. Drain, but
> reserve 3 cups of the stock. Add the salt and sage to the stock and bring
> to boil. Combine the cornmeal with one cup water and gradually add it to
> the boiling stock, stirring constantly. Cover and cook over low heat 10
> minutes. Crumble the cooked sausage and stir it into the cornmeal
> mixture. Pour into loaf pan and refrigerate overnight. This will keep
> indefinitely when wrapped securely in foil. To serve, slice, flour, and
> fry over medium heat until crisp on both sides.
>
> Kate
>
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
>

Kate,
Thanks so much for posting this. I've saved them and will definitely give
them a try.

Jon

"Mack A. Damia" > wrote

> What's that joke about eating or using the pig from the sqeak to the
> tail?


It goes like this when you're butchering hogs,

"We use everything but the squeal."

TFM®

"Mack A. Damia" > wrote in message
...
>
> I guess some of the cheaper sausages contains offal. Look at the
> ingredients in Vienna sausage - "lips and glands". Also potted meat
> contains the same.
>
> Who's familiar with souse or head cheese?
>
Mum used to make pork cheese.
She also braised pig's fry (various bits of offal) usually on Tuesdays as
Monday was slaughtering day. Delish!!!!!!!

When I could get them, I used to blanch sheep's brains then broil them in
garlic butter. Veal sweet breads were blanched then served with a
bordelaise-type sauce.

Foie gras rules!!!!!!

Ophelia wrote:
> bulka wrote:
> Anyways, if you can get chicken
>> feet, they make great soup.
>
> I have never had chicken feet, but atm I have a great butcher who might
> possibly be able to get some for me. If I have a recipe, I could ask him.
>
> Can someone share a recipe for using them, please?
>
>
My mother used to put them in the chicken soup. She would clean them
first by dipping them in boiling water which removed something
undesirable. I don't know what it was.

She usually made her soup in the pressure cooker. The feet added a
sweetness and a richness and the soup jelled when refrigerated.

I use the wing tips that I save (when I cut up and freeze chicken
wings) in my chicken soup. It comes close to the feet, but not as good.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Mack A. Damia wrote:
> Thanks for that. I know what you mean about different tastes. I
> would go to the farmers market - sometimes, the Green Dragon near
> Lancaster, PA for scrapple and other stuff. Dozens and dozens of
> stalls, and all the butchers have their own recipes!

I used to love to go to Green Dragon whenever we were parked near
Hershey, PA. There was one stall there that had wonderful farmer's cheese.

We liked to get there early in the morning and go listen at the hay auction.

I also liked Roots which was a little more "upscale" than Green Dragon.

Won't be back, I guess, now that we are living in a "normal" house that
doesn't have wheels under it.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Wed, 13 May 2009 17:26:09 -0500, Janet Wilder
> wrote:

>Mack A. Damia wrote:
>> Thanks for that. I know what you mean about different tastes. I
>> would go to the farmers market - sometimes, the Green Dragon near
>> Lancaster, PA for scrapple and other stuff. Dozens and dozens of
>> stalls, and all the butchers have their own recipes!
>
>I used to love to go to Green Dragon whenever we were parked near
>Hershey, PA. There was one stall there that had wonderful farmer's cheese.
>
>We liked to get there early in the morning and go listen at the hay auction.
>
>I also liked Roots which was a little more "upscale" than Green Dragon.
>
>Won't be back, I guess, now that we are living in a "normal" house that
>doesn't have wheels under it.

I never heard of Roots

The Interstate system has made the Green Dragon far more accessible -
the problem is that as you approach the market, traffic can become
snarled. You may recall that it's only held on Fridays.

Allentown has a decent farmer's market. There's a terrific one at
Gilbertsville, near Reading, that has an auction, or used to.

So much good food; so few holes left in my belt.
--
mad

On May 13, 11:26*am, Kate Connally > wrote:
> Mack A. Damia wrote:
> > I guess some of the cheaper sausages contains offal. *Look at the
> > ingredients in Vienna sausage - "lips and glands". *Also potted meat
> > contains the same.
>
> > Who's familiar with souse or head cheese?
>
> > Have you discussed scrapple, the Pennsylvania German dish made from
> > pork offal?
>
> > Tripe?
>
> > My maternal great-grandmother owned and operated a tripe shop near
> > Accrington, Lancashire, from 1900 until 1949.
>
> > "Knight's Tripe Shop"
> > 158 Whalley Road
> > Clayton-le-Moors, Lancashire
>
> > Items sold:
>
> > TRIPE:
> > Fatty Seam
> > Honeycomb *
> > Ladies Tripe (Cow's uterous)
> > Elder (Cow's udder)
> > COW'S HEELS
> > SHEEP TROTTERS (delicious from all accounts)
> > SHEEP'S BRAINS (Boiled and eaten, gravy supurb)
> > PIG'S FEET (Trotters)
> > BLACK PUDDING
> > POLONY (Know it was a stuffed casing, but that's all)
>
> > There was an rustic eating place in the back, which consisted of a
> > table and a bench with salt, pepper and malt vinegar available.
> > Great-Grandma did a booming business during Word War II, as meat was
> > practically unavailable, and tripe made a good substitute.
>
> > Tripe is popular in Mexico in the soup, Menudo, but I don't like it.
> > Last time I looked it was almost $5.00/pound in California, but that
> > was several years ago.
>
> Well my motto is "offal is awful"!

Finally someone said it. I've been chomping at the bit, but have been
waiting for someone else to post it. I agree.

> *I won't eat any of that
> crap although I have eaten black pudding in Ireland and it was
> delicious, but I bought some here from an Irish vendor who claimed
> it was real Irish black pudding and it was "offal". ;-)
>
> I will eat calf's liver (but not beef or pork liver) and I'll
> only eat chicken liver in rumaki. *No other types of liver.
>
> No brains
> No eyeballs
> No nose
> No tongue
> No thymus
> No lights
> No heart
> No pancreas
> No spleen
> No kidneys
> No tripe
> No intestines (except in the form of sausage casings)
> No gizzard (used to love it as a kid - won't touch it now)
> No udder
> No uterus
> No chittlin's
> No Rocky Mountain oysters (or any kind of oysters, for that matter)
> No feet
>
> Not from any animal.

There was an old African American guy on my cleaning crew back in the
early 80s. I told him that there was no way that I'd ever eat
chitterlings. There was something else that he wouldn't "eat." When
we'd come into work, one of us would ask the other, "You eat any
yet?" "No," was the answer. Then the other would ask, "You eat any?"
"No."

For him, it was a cultural thing. For me, well...it's guts dammit.
>
> Kate

--Bryan

On May 13, 6:14*pm, Bobo Bonobo® > wrote:
> On May 13, 11:26*am, Kate Connally > wrote:
>
>
>
> > Mack A. Damia wrote:
> > > I guess some of the cheaper sausages contains offal. *Look at the
> > > ingredients in Vienna sausage - "lips and glands". *Also potted meat
> > > contains the same.
>
> > > Who's familiar with souse or head cheese?
>
> > > Have you discussed scrapple, the Pennsylvania German dish made from
> > > pork offal?
>
> > > Tripe?
>
> > > My maternal great-grandmother owned and operated a tripe shop near
> > > Accrington, Lancashire, from 1900 until 1949.
>
> > > "Knight's Tripe Shop"
> > > 158 Whalley Road
> > > Clayton-le-Moors, Lancashire
>
> > > Items sold:
>
> > > TRIPE:
> > > Fatty Seam
> > > Honeycomb *
> > > Ladies Tripe (Cow's uterous)
> > > Elder (Cow's udder)
> > > COW'S HEELS
> > > SHEEP TROTTERS (delicious from all accounts)
> > > SHEEP'S BRAINS (Boiled and eaten, gravy supurb)
> > > PIG'S FEET (Trotters)
> > > BLACK PUDDING
> > > POLONY (Know it was a stuffed casing, but that's all)
>
> > > There was an rustic eating place in the back, which consisted of a
> > > table and a bench with salt, pepper and malt vinegar available.
> > > Great-Grandma did a booming business during Word War II, as meat was
> > > practically unavailable, and tripe made a good substitute.
>
> > > Tripe is popular in Mexico in the soup, Menudo, but I don't like it.
> > > Last time I looked it was almost $5.00/pound in California, but that
> > > was several years ago.
>
> > Well my motto is "offal is awful"!
>
> Finally someone said it. *I've been chomping at the bit, but have been
> waiting for someone else to post it. *I agree.
>
>
>
> > *I won't eat any of that
> > crap although I have eaten black pudding in Ireland and it was
> > delicious, but I bought some here from an Irish vendor who claimed
> > it was real Irish black pudding and it was "offal". ;-)
>
> > I will eat calf's liver (but not beef or pork liver) and I'll
> > only eat chicken liver in rumaki. *No other types of liver.
>
> > No brains
> > No eyeballs
> > No nose
> > No tongue
> > No thymus
> > No lights
> > No heart
> > No pancreas
> > No spleen
> > No kidneys
> > No tripe
> > No intestines (except in the form of sausage casings)
> > No gizzard (used to love it as a kid - won't touch it now)
> > No udder
> > No uterus
> > No chittlin's
> > No Rocky Mountain oysters (or any kind of oysters, for that matter)
> > No feet
>
> > Not from any animal.
>
> There was an old African American guy on my cleaning crew back in the
> early 80s. *I told him that there was no way that I'd ever eat
> chitterlings. *There was something else that he wouldn't "eat." *When
> we'd come into work, one of us would ask the other, "You eat any
> yet?" *"No," was the answer. Then the other would ask, "You eat any?"
> "No."
>
> For him, it was a cultural thing. *For me, well...it's guts dammit.

I worked with an African American guy in the donut shop who was that
was too! Flip was his name, well, his nickname anyway.

And we worked with this country boy from "southeast MO" who ate both!
We both thought he was weird.

John Kuthe...

On May 13, 12:31 pm, Tracy > wrote:
> Kate Connally wrote:
>
> > Well my motto is "offal is awful"! I won't eat any of that
> > crap although I have eaten black pudding in Ireland and it was
> > delicious, but I bought some here from an Irish vendor who claimed
> > it was real Irish black pudding and it was "offal". ;-)
>
> > I will eat calf's liver (but not beef or pork liver) and I'll
> > only eat chicken liver in rumaki. No other types of liver.
>
> > No brains
> > No eyeballs
> > No nose
> > No tongue
> > No thymus
> > No lights
> > No heart
> > No pancreas
> > No spleen
> > No kidneys
> > No tripe
> > No intestines (except in the form of sausage casings)
> > No gizzard (used to love it as a kid - won't touch it now)
> > No udder
> > No uterus
> > No chittlin's
> > No Rocky Mountain oysters (or any kind of oysters, for that matter)
> > No feet
>
> > Not from any animal.
>
> > Kate, who's feeling awful just thinking about offal. ;-)
>
> I am with you. The DH will eat most of the above list as long as it is
> beef or lamb or chicken.
> I think he draws the line at eyeballs. He will eat everything else I
> believe.
>
> Tracy

Chitlins yeah. Though I've only had them a few times. First in a
soul restaurant, out of curiosity. A couple of weeks later I had a
craving and had to go back. Turns out my sister from SC makes them,
but very different from the place in Chicago. Not as crave-inducing,
but still interesting. I think they just go put tomorrows shopping
list. Yeah, I know I've already said this in some thread months ago.
It seems relevant again, and some of us have short memories.

I don't know if its true or something I read in a novel, about
eyeballs in yogurt (not Dannon Offal on the Bottom). When I had
access to the goat heads I made a salad of mostly parsley, yogurt,
head meat and included the eyes. I liked it. Guests were disgusted.

No accounting for tastes, eh?

B

On Wed, 13 May 2009 10:03:37 -0700, Mack A. Damia
> wrote:

>Dog is very popular in parts of Asia, and you might not know you're
>eating it.
>
>Best to be careful at Oriental restaurants. :-P

http://tinyurl.com/pfopxn
--
mad

Janet Wilder wrote:
> My mother used to put them in the chicken soup. She would clean them
> first by dipping them in boiling water which removed something
> undesirable. I don't know what it was.
>
> She usually made her soup in the pressure cooker. The feet added a
> sweetness and a richness and the soup jelled when refrigerated.
>
> I use the wing tips that I save (when I cut up and freeze chicken
> wings) in my chicken soup. It comes close to the feet, but not as
> good.

Thanks, Janet I was all ready to persuade my butcher to get some for me,
until I read an instruction here.....'first clip the nails'!!! Dunno why,
but that squicked me, terribly.

I have saved your instructions, and If I can get over that, I shall follow
your instructions.

Many thanks.

Christine Dabney wrote:
> On Thu, 14 May 2009 07:45:52 +0100, "Ophelia" >
> wrote:
>
>
>> Thanks, Janet I was all ready to persuade my butcher to get some
>> for me, until I read an instruction here.....'first clip the
>> nails'!!! Dunno why, but that squicked me, terribly.
>>
>> I have saved your instructions, and If I can get over that, I shall
>> follow your instructions.
>>
>> Many thanks.
>>
>
> I learned from some blog, to just take a cleaver or knife to the feet,
> and trim off the ends of the feet...hence the nails. I just whack them
> off....

Do you mean take the cleaver to bash the whole foot, to break it up?

> Allows more gelatin to be released....which is why I do it.

Heh, thanks, Christine That sounds much more doable

On May 13, 5:19*pm, Janet Wilder > wrote:
>
>
> I use the wing tips that I save (when I cut up and freeze *chicken
> wings) in my chicken soup. It comes close to the feet, but not as good.

I love chicken, turkey and duck wing tips. Crunchy and delicious.
>
> --
> Janet Wilder

--Bryan

Mack A. Damia wrote:
> On Wed, 13 May 2009 17:26:09 -0500, Janet Wilder
> > wrote:
>
>> Mack A. Damia wrote:
>>> Thanks for that. I know what you mean about different tastes. I
>>> would go to the farmers market - sometimes, the Green Dragon near
>>> Lancaster, PA for scrapple and other stuff. Dozens and dozens of
>>> stalls, and all the butchers have their own recipes!
>> I used to love to go to Green Dragon whenever we were parked near
>> Hershey, PA. There was one stall there that had wonderful farmer's cheese.
>>
>> We liked to get there early in the morning and go listen at the hay auction.
>>
>> I also liked Roots which was a little more "upscale" than Green Dragon.
>>
>> Won't be back, I guess, now that we are living in a "normal" house that
>> doesn't have wheels under it.
>
> I never heard of Roots

On Tuesdays in Manheim.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Thu, 14 May 2009 08:44:20 -0500, Janet Wilder
> wrote:

>Mack A. Damia wrote:
>> On Wed, 13 May 2009 17:26:09 -0500, Janet Wilder
>> > wrote:
>>
>>> Mack A. Damia wrote:
>>>> Thanks for that. I know what you mean about different tastes. I
>>>> would go to the farmers market - sometimes, the Green Dragon near
>>>> Lancaster, PA for scrapple and other stuff. Dozens and dozens of
>>>> stalls, and all the butchers have their own recipes!
>>> I used to love to go to Green Dragon whenever we were parked near
>>> Hershey, PA. There was one stall there that had wonderful farmer's cheese.
>>>
>>> We liked to get there early in the morning and go listen at the hay auction.
>>>
>>> I also liked Roots which was a little more "upscale" than Green Dragon.
>>>
>>> Won't be back, I guess, now that we are living in a "normal" house that
>>> doesn't have wheels under it.
>>
>> I never heard of Roots
>
>On Tuesdays in Manheim.

Wow, my first wife came from Lititz, and I had spent almost two years
at Millersville State College after high school and before enlisting
in the military.

I knew the Manheim area fairly well

Was this in operation back in the 1960s?
--
mad

On May 13, 9:26*am, Kate Connally > wrote:
> Mack A. Damia wrote:
> > I guess some of the cheaper sausages contains offal. *Look at the
> > ingredients in Vienna sausage - "lips and glands". *Also potted meat
> > contains the same.
>
> > Who's familiar with souse or head cheese?
>
> > Have you discussed scrapple, the Pennsylvania German dish made from
> > pork offal?
>
> > Tripe?
>
> > My maternal great-grandmother owned and operated a tripe shop near
> > Accrington, Lancashire, from 1900 until 1949.
>
> > "Knight's Tripe Shop"
> > 158 Whalley Road
> > Clayton-le-Moors, Lancashire
>
> > Items sold:
>
> > TRIPE:
> > Fatty Seam
> > Honeycomb *
> > Ladies Tripe (Cow's uterous)
> > Elder (Cow's udder)
> > COW'S HEELS
> > SHEEP TROTTERS (delicious from all accounts)
> > SHEEP'S BRAINS (Boiled and eaten, gravy supurb)
> > PIG'S FEET (Trotters)
> > BLACK PUDDING
> > POLONY (Know it was a stuffed casing, but that's all)
>
> > There was an rustic eating place in the back, which consisted of a
> > table and a bench with salt, pepper and malt vinegar available.
> > Great-Grandma did a booming business during Word War II, as meat was
> > practically unavailable, and tripe made a good substitute.
>
> > Tripe is popular in Mexico in the soup, Menudo, but I don't like it.
> > Last time I looked it was almost $5.00/pound in California, but that
> > was several years ago.
>
> Well my motto is "offal is awful"! *I won't eat any of that
> crap although I have eaten black pudding in Ireland and it was
> delicious, but I bought some here from an Irish vendor who claimed
> it was real Irish black pudding and it was "offal". ;-)
>
> I will eat calf's liver (but not beef or pork liver) and I'll
> only eat chicken liver in rumaki. *No other types of liver.
>
> No brains
> No eyeballs
> No nose
> No tongue
> No thymus
> No lights
> No heart
> No pancreas
> No spleen
> No kidneys
> No tripe
> No intestines (except in the form of sausage casings)
> No gizzard (used to love it as a kid - won't touch it now)
> No udder
> No uterus
> No chittlin's
> No Rocky Mountain oysters (or any kind of oysters, for that matter)
> No feet
>
> Not from any animal.
>
> Kate, who's feeling awful just thinking about offal. ;-)
>
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
> - Hide quoted text -
>
> - Show quoted text -

I'm with you, Kate!

Mack A. Damia wrote:
> On Thu, 14 May 2009 08:44:20 -0500, Janet Wilder
> > wrote:
>
>> Mack A. Damia wrote:
>>> On Wed, 13 May 2009 17:26:09 -0500, Janet Wilder
>>> > wrote:
>>>
>>>> Mack A. Damia wrote:
>>>>> Thanks for that. I know what you mean about different tastes. I
>>>>> would go to the farmers market - sometimes, the Green Dragon near
>>>>> Lancaster, PA for scrapple and other stuff. Dozens and dozens of
>>>>> stalls, and all the butchers have their own recipes!
>>>> I used to love to go to Green Dragon whenever we were parked near
>>>> Hershey, PA. There was one stall there that had wonderful farmer's cheese.
>>>>
>>>> We liked to get there early in the morning and go listen at the hay auction.
>>>>
>>>> I also liked Roots which was a little more "upscale" than Green Dragon.
>>>>
>>>> Won't be back, I guess, now that we are living in a "normal" house that
>>>> doesn't have wheels under it.
>>> I never heard of Roots
>> On Tuesdays in Manheim.
>
> Wow, my first wife came from Lititz, and I had spent almost two years
> at Millersville State College after high school and before enlisting
> in the military.
>
> I knew the Manheim area fairly well
>
> Was this in operation back in the 1960s?

According to their web site, they've been there since 1925.

http://www.rootsmarket.com/

Another great place to shop is the independent grocery store in Blue
Ball right next to Shady Maple. They have really fresh produce and local
meats, cheeses and poultry.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Mack A. Damia" wrote:
>
> On Wed, 13 May 2009 19:48:52 -0600, Arri London >
> wrote:
>
> >

<snip>

> >> POLONY (Know it was a stuffed casing, but that's all)
> >
> >
> >Modern polony sausage is a slicing sausage, related to bologna. Can't
> >say if that's the same thing as sold in that shop.
>
> "Pretty polonies " is mentioned in H.M.S. Pinafore; that's all I know.

LOL yes of course.

>
> >> There was an rustic eating place in the back, which consisted of a
> >> table and a bench with salt, pepper and malt vinegar available.
> >> Great-Grandma did a booming business during Word War II, as meat was
> >> practically unavailable, and tripe made a good substitute.
> >>
> >> Tripe is popular in Mexico in the soup, Menudo, but I don't like it.
> >> Last time I looked it was almost $5.00/pound in California, but that
> >> was several years ago.
> >> --
> >> mad
> >
> >
> >Tripe is cheaper than that around here and sold in large packages in the
> >supermarkets and Wallymart.
>
> I haven't checked the price recently. Mexicans love it for their
> menudo.
> --
> mad


Used to love it too, but don't eat it these days.

On Thu, 14 May 2009 18:48:48 -0500, Janet Wilder
> wrote:

>Mack A. Damia wrote:
>> On Thu, 14 May 2009 08:44:20 -0500, Janet Wilder
>> > wrote:
>>
>>> Mack A. Damia wrote:
>>>> On Wed, 13 May 2009 17:26:09 -0500, Janet Wilder
>>>> > wrote:
>>>>
>>>>> Mack A. Damia wrote:
>>>>>> Thanks for that. I know what you mean about different tastes. I
>>>>>> would go to the farmers market - sometimes, the Green Dragon near
>>>>>> Lancaster, PA for scrapple and other stuff. Dozens and dozens of
>>>>>> stalls, and all the butchers have their own recipes!
>>>>> I used to love to go to Green Dragon whenever we were parked near
>>>>> Hershey, PA. There was one stall there that had wonderful farmer's cheese.
>>>>>
>>>>> We liked to get there early in the morning and go listen at the hay auction.
>>>>>
>>>>> I also liked Roots which was a little more "upscale" than Green Dragon.
>>>>>
>>>>> Won't be back, I guess, now that we are living in a "normal" house that
>>>>> doesn't have wheels under it.
>>>> I never heard of Roots
>>> On Tuesdays in Manheim.
>>
>> Wow, my first wife came from Lititz, and I had spent almost two years
>> at Millersville State College after high school and before enlisting
>> in the military.
>>
>> I knew the Manheim area fairly well
>>
>> Was this in operation back in the 1960s?
>
>According to their web site, they've been there since 1925.
>
>http://www.rootsmarket.com/
>
>Another great place to shop is the independent grocery store in Blue
>Ball right next to Shady Maple. They have really fresh produce and local
>meats, cheeses and poultry.

Renningers?

Farmers Market and antiques. Huge place. Have you been to Adamstown?

http://www.renningers.com/
--
mad

On Thu, 14 May 2009 18:48:48 -0500, Janet Wilder
> wrote:

>Another great place to shop is the independent grocery store in Blue
>Ball right next to Shady Maple. They have really fresh produce and local
>meats, cheeses and poultry.

"Kissin wears out, cookin don't."
--
mad