It's that time of the year where I buy a lot of snack foods we'd
not normally eat, many of them pickled.

I haven't bought pickled pigs feet since June of 1988. I tried
one, got halfway through it, tossed it out the window and gave the
rest of the quart jar to my neighbor.

But that was all before my culinary coming of age.

Armour brand, smallish jars, were on sale for $1.69 this PM, so I
got another one and ... OK, so they're not really too bad. Could
use some more meat and less skin.

Is there a good brand of these, or are they all pretty much the
same? I see you can get a gallon jug for $18, but I'd hate to
gamble on a gallon ;-)

http://www.simplycajun.com/index.asp...ROD&ProdID=144

I shouldn't have too much of a problem tracking down the more well
brands here in Texas.

-sw

On Dec 12, 9:24*pm, Sqwertz > wrote:
> It's that time of the year where I buy a lot of snack foods we'd
> not normally eat, many of them pickled.
>
> I haven't bought pickled pigs feet since June of 1988. *I tried
> one, got halfway through it, tossed it out the window and gave the
> rest of the quart jar to my neighbor.
>
> But that was all before my culinary coming of age.
>
> Armour brand, smallish jars, were on sale for $1.69 this PM, so I
> got another one and ... OK, so they're not really too bad. *Could
> use some more meat and less skin.
>
> Is there a good brand of these, or are they all pretty much the
> same? *I see you can get a gallon jug for $18, but I'd hate to
> gamble on a gallon ;-)
>
> http://www.simplycajun.com/index.asp...ROD&ProdID=144
>
> I shouldn't have too much of a problem tracking down the more well
> brands here in Texas.
>
> -sw

>
>
I've had them and was sooooooo unimpressed with the greasy, bony
mess. They're just not worth the trouble for so little meat.

itsjoannotjoann > wrote:
>Sqwertz > wrote:
>>
>> http://www.simplycajun.com/index.asp...ROD&ProdID=144
>>
>> I shouldn't have too much of a problem tracking down the more well endowed
>> brands here in Texas.
>>
>I've had them and was sooooooo unimpressed with the greasy, bony
>mess. They're just not worth the trouble for so little meat.

Um... nah, I'm not gonna say it... hehhehheh

On Sun, 12 Dec 2010 19:34:27 -0800 (PST), itsjoannotjoann wrote:

> I've had them and was sooooooo unimpressed with the greasy, bony
> mess. They're just not worth the trouble for so little meat.

It not just about meat. You're supposed to eat everything except
the bone, skin and fat included. At least that's been my
impression. Mayvbe you're just referring to pigs feet in general.
Pickled, they aren't really "greasy" at all. More like gelatinized.

If you want boneless there always pickled pig lips:

http://www.simplycajun.com/index.asp...ROD&ProdID=145

Or if you have a nose for the *really* good stuff, check out the
nostrils on these babies:

http://www.flickr.com/photos/cynicalbug/3317670144/
(I was just guessing that those even existed).

-sw

"Sqwertz" > wrote in message
...
> It's that time of the year where I buy a lot of snack foods we'd
> not normally eat, many of them pickled.
>
> I haven't bought pickled pigs feet since June of 1988. I tried
> one, got halfway through it, tossed it out the window and gave the
> rest of the quart jar to my neighbor.
>
> But that was all before my culinary coming of age.
>
> Armour brand, smallish jars, were on sale for $1.69 this PM, so I
> got another one and ... OK, so they're not really too bad. Could
> use some more meat and less skin.
>
> Is there a good brand of these, or are they all pretty much the
> same? I see you can get a gallon jug for $18, but I'd hate to
> gamble on a gallon ;-)
>
> http://www.simplycajun.com/index.asp...ROD&ProdID=144
>
> I shouldn't have too much of a problem tracking down the more well
> brands here in Texas.

We used to sell these on the pickle aisle when I worked at K Mart. I don't
recall them selling too well.

On Dec 13, 12:11*am, Sqwertz > wrote:
> On Sun, 12 Dec 2010 19:34:27 -0800 (PST), itsjoannotjoann wrote:
> > I've had them and was sooooooo unimpressed with the greasy, bony
> > mess. *They're just not worth the trouble for so little meat.
>
> It not just about meat. *You're supposed to eat everything except
> the bone, skin and fat included. *At least that's been my
> impression. Mayvbe you're just referring to pigs feet in general.
> Pickled, they aren't really "greasy" at all. More like gelatinized.
>
> If you want boneless there always pickled pig lips:
>
> http://www.simplycajun.com/index.asp...ROD&ProdID=145
>
> Or if you have a nose for the *really* good stuff, check out the
> nostrils on these babies:
>
> http://www.flickr.com/photos/cynicalbug/3317670144/
> (I was just guessing that those even existed).
>
> -sw

>
>
I've seen snouts at the store, fresh. And no I don't want to eat the
fat nor skin of the pigs feet, just tooooo greasy.

On Sun, 12 Dec 2010 22:48:56 -0800 (PST), itsjoannotjoann wrote:

> I've seen snouts at the store, fresh.

The Asian store in town sells them - I saw them on Friday (I meant
to take my camera to take picturesof all the weird shit).

> And no I don't want to eat the
> fat nor skin of the pigs feet, just tooooo greasy.

I'm not sure if that's really fat... or what. I think most of the
fat is cooked away before pickling. I'll have to check the fat
content on the label.

-sw

On Sun, 12 Dec 2010 22:12:49 -0800, Julie Bove wrote:

> We used to sell these on the pickle aisle when I worked at K Mart. I don't
> recall them selling too well.

My store has very little shelf space for them. I'e seen bigger
displays of pigs feet in California and Ohio even though they're a
Southern thang.

-sw

On Dec 13, 9:06*pm, Sqwertz > wrote:
> On Sun, 12 Dec 2010 22:48:56 -0800 (PST), itsjoannotjoann wrote:
> > And no I don't want to eat the
> > fat nor skin of the pigs feet, just tooooo greasy.
>
> I'm not sure if that's really fat... or what. *I think most of the
> fat is cooked away before pickling. *I'll have to check the fat
> content on the label.

I've never tried them pickled, but I quite often eat the fresh ones.
Once you've simmered them for 4 to 6 hours, the gelatinous connective
tissue which makes up most of the foot is a delight to eat. And there
isn't much fat in a pig's foot.

A snack and salad food that I make is pig's trotters and hocks in
aspic. Just -
1. cook the hocks and trotters until the meat is truly tender and
falling off the bones,
2. bone them (lots of nasty tiny bones to get out of the toes and
knuckles),
3. reduce the cooking liquid to about a quarter of a cup per hock and
trotter,
4. season it to taste (just salt and pepper is good; add herbs if you
like),
5. chop the meat and add to the liquid in a bowl,
6. leave in the refrigerator until well set (overnight), and
7. turn out of the bowl.

LW

"Sqwertz" > wrote in message
...
> On Sun, 12 Dec 2010 22:12:49 -0800, Julie Bove wrote:
>
>> We used to sell these on the pickle aisle when I worked at K Mart. I
>> don't
>> recall them selling too well.
>
> My store has very little shelf space for them. I'e seen bigger
> displays of pigs feet in California and Ohio even though they're a
> Southern thang.

I am just thankful that on the day that most of the pickle aisle fell down,
the pigs feet remained on the shelf. I was called to bring a mop. First
there was this overwhelming stench and then I saw the pickles floating down
the aisle in a mass of brine and broken glass. It wasn't pretty.

On Mon, 13 Dec 2010 00:11:23 -0600, Sqwertz wrote:

> On Sun, 12 Dec 2010 19:34:27 -0800 (PST), itsjoannotjoann wrote:
>
>> I've had them and was sooooooo unimpressed with the greasy, bony
>> mess. They're just not worth the trouble for so little meat.
>
> It not just about meat. You're supposed to eat everything except
> the bone, skin and fat included. At least that's been my
> impression. Mayvbe you're just referring to pigs feet in general.
> Pickled, they aren't really "greasy" at all. More like gelatinized.
>
> If you want boneless there always pickled pig lips:
>
> http://www.simplycajun.com/index.asp...ROD&ProdID=145
>
> Or if you have a nose for the *really* good stuff, check out the
> nostrils on these babies:
>
> http://www.flickr.com/photos/cynicalbug/3317670144/
> (I was just guessing that those even existed).
>
> -sw

now you know what to do with those pig anuses.

your pal,
blake

On Mon, 13 Dec 2010 00:56:08 -0800 (PST), Lyndon Watson wrote:

> A snack and salad food that I make is pig's trotters and hocks in
> aspic. Just -
> 1. cook the hocks and trotters until the meat is truly tender and
> falling off the bones,
> 2. bone them (lots of nasty tiny bones to get out of the toes and
> knuckles),
> 3. reduce the cooking liquid to about a quarter of a cup per hock and
> trotter,
> 4. season it to taste (just salt and pepper is good; add herbs if you
> like),
> 5. chop the meat and add to the liquid in a bowl,
> 6. leave in the refrigerator until well set (overnight), and
> 7. turn out of the bowl.

Same thing goes for head cheese. Except yours is more of a toe
cheese :-)

-sw

On Mon, 13 Dec 2010 12:41:14 -0500, blake murphy wrote:

> On Mon, 13 Dec 2010 00:11:23 -0600, Sqwertz wrote:
>
>> Or if you have a nose for the *really* good stuff, check out the
>> nostrils on these babies:
>>
>> http://www.flickr.com/photos/cynicalbug/3317670144/
>> (I was just guessing that those even existed).
>
> now you know what to do with those pig anuses.

They sell those at the Asian market too. Pork bungs. I have a
picture of those but they're on a hard disk that's in a crashed
computer.

-sw

Sqwertz wrote:
>
> It's that time of the year where I buy a lot of snack foods we'd
> not normally eat, many of them pickled.
>
> I haven't bought pickled pigs feet since June of 1988. I tried
> one, got halfway through it, tossed it out the window and gave the
> rest of the quart jar to my neighbor.
>
> But that was all before my culinary coming of age.
>
> Armour brand, smallish jars, were on sale for $1.69 this PM, so I
> got another one and ... OK, so they're not really too bad. Could
> use some more meat and less skin.

The Armour brand is sold here. Whatever they use for 'vinegar' is as
harsh as lab-grade acetic acid. But I still buy a jar every couple of
years. Might try pickling a batch at home just for laughs.


>
> Is there a good brand of these, or are they all pretty much the
> same? I see you can get a gallon jug for $18, but I'd hate to
> gamble on a gallon ;-)
>
> http://www.simplycajun.com/index.asp...ROD&ProdID=144
>
> I shouldn't have too much of a problem tracking down the more well
> brands here in Texas.
>
> -sw

On Dec 14, 8:09*am, Sqwertz > wrote:
> On Mon, 13 Dec 2010 00:56:08 -0800 (PST), Lyndon Watson wrote:
> > A snack and salad food that I make is pig's trotters and hocks in
> > aspic.
>
> Same thing goes for head cheese. *Except yours is more of a toe
> cheese :-)

Yes. Whenever we killed a pig, my mother used to make brawn (which is
what we call it). My concoction started as an attempt to imitate that
with more accessible ingredients, and now I prefer it. My mother used
to flavour hers with mixed herbs (thyme, sage, oregano, etc) and I
have done so, too, but I have grown to prefer it just with a salt and
pepper seasoning.

I haven't tried soaking my foot in it, though. . . .

LW

On Mon, 13 Dec 2010 02:06:12 -0600, Sqwertz wrote:

> On Sun, 12 Dec 2010 22:48:56 -0800 (PST), itsjoannotjoann wrote:
>
>> And no I don't want to eat the
>> fat nor skin of the pigs feet, just tooooo greasy.
>
> I'm not sure if that's really fat... or what. I think most of the
> fat is cooked away before pickling. I'll have to check the fat
> content on the label.

I just looked at the fat content. 6 grams of fat in a 2 ounce
serving. So that's about 10% fat. Which is less than the fat
content (by weight) of any fast food hamburger patty.

-sw

In article >,
says...
>
> "Sqwertz" > wrote in message
> ...
> > On Sun, 12 Dec 2010 22:12:49 -0800, Julie Bove wrote:
> >
> >> We used to sell these on the pickle aisle when I worked at K Mart. I
> >> don't
> >> recall them selling too well.
> >
> > My store has very little shelf space for them. I'e seen bigger
> > displays of pigs feet in California and Ohio even though they're a
> > Southern thang.
>
> I am just thankful that on the day that most of the pickle aisle fell down,
> the pigs feet remained on the shelf. I was called to bring a mop. First
> there was this overwhelming stench and then I saw the pickles floating down
> the aisle in a mass of brine and broken glass. It wasn't pretty.

Flashing on a Big Y ad the other day that went "you won't hear 'cleanup
on aisle seven' because we're already clean". Whoever wrote that ad
clearly doesn't understand about things like the pickle aisle falling
down.