Could not believe my eyes...
I found chicken feet this morning at Wal-mart! :-)
They were in the section with sweetbreads, tripe, heart, tongue and the
other more unusual offerings.

They were labeled "Chicken paws". <lol>

Now that the weather is cooler, it's about time for some good chicken
soup and _nothing_ imho makes better chicken soup than using feet! Soooo
rich and yummy when you are done.

I generally pressure cook them, about 1 1/2 to 2 lbs. with onion,
celery, garlic, bay leaf and a little lemon pepper.

Strain off and eat the feet all by myself hidden in my room in front of
the computer. <G>

Then I use the stock for simple soups, usually with leeks, fresh
musrooms, more chopped onions, grated garlic, finely sliced celery
(optional), grated fresh ginger root, sliced tofu and egg drops.

Mmmmmmmmmmmmm....

OTOH, I've been threatening now to make a mixed cream of mushroom soup,
and chicken paw stock would make a nice base for that as well.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
> Could not believe my eyes...
> I found chicken feet this morning at Wal-mart! :-)
> They were in the section with sweetbreads, tripe, heart, tongue and the
> other more unusual offerings.
>
> They were labeled "Chicken paws". <lol>
>

Oh gawd!
>
> I generally pressure cook them, about 1 1/2 to 2 lbs. with onion,
> celery, garlic, bay leaf and a little lemon pepper.
>
> Strain off and eat the feet all by myself hidden in my room in front of
> the computer. <G>
>
I'm trying to picture this er, um, ah, 'feast', but thankfully it's not
something my mind conjur up. <Thank goodness :-)>
>
> Cheers!
> --
> Om.
>

saw them at a chinese market, in Arcadia, CA (SoCal) several months
ago...with a hand written sign "chicken paws"

Harriet & critters (JJ world famous jack russell terrior; PK lady manx who
rules the house; and my son Joseph who came back & is putting mom thru
school)
> I found chicken feet this morning at Wal-mart! :-)
> They were in the section with sweetbreads, tripe, heart, tongue and the
> other more unusual offerings.
>
> They were labeled "Chicken paws". <lol>
>
> Now that the weather is cooler, it's about time for some good chicken
> soup and _nothing_ imho makes better chicken soup than using feet! Soooo
> rich and yummy when you are done.


>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

In article .com>,
"itsjoannotjoann" > wrote:

> OmManiPadmeOmelet wrote:
> > Could not believe my eyes...
> > I found chicken feet this morning at Wal-mart! :-)
> > They were in the section with sweetbreads, tripe, heart, tongue and the
> > other more unusual offerings.
> >
> > They were labeled "Chicken paws". <lol>
> >
>
> Oh gawd!
> >
> > I generally pressure cook them, about 1 1/2 to 2 lbs. with onion,
> > celery, garlic, bay leaf and a little lemon pepper.
> >
> > Strain off and eat the feet all by myself hidden in my room in front of
> > the computer. <G>
> >
> I'm trying to picture this er, um, ah, 'feast', but thankfully it's not
> something my mind conjur up. <Thank goodness :-)>
> >
> > Cheers!
> > --
> > Om.
> >
>

<lol>
That's why I hide in my room. ;-)
They are wonderful with a bit of salt.

The texture is similar to pigs feet but the flavor is superior.....

Mom taught us kids young to really appreciate these.
I was talking with the cashier (who was from Austria)
at Wal-mart and she loved them as much as I did, and was
glad to see the store was carrying them.

I normally have to get these at "Fiesta" in Austin,
a big mexican market.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article . net>,
"hw" > wrote:

> saw them at a chinese market, in Arcadia, CA (SoCal) several months
> ago...with a hand written sign "chicken paws"
>
> Harriet & critters

Did you try them?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
>
>
> The texture is similar to pigs feet but the flavor is superior.....
>

I've had pigs feet once. I got about a teaspoon of lean meat but felt
like I was at Jiffy Lube getting an oil change. Goodness, they were
greasy.

I remember seeing an article in "National Geographic" about a hundred
years ago. It was an article, I think, on France's pigs who were able
to sniff out truffles. There was a picture of the prepared truffles
along with cooked cocks combs in some sort of cream sauce. I can't
remember if chicken feet were in this dish or not.

In article .com>,
"itsjoannotjoann" > wrote:

> OmManiPadmeOmelet wrote:
> >
> >
> > The texture is similar to pigs feet but the flavor is superior.....
> >
>
> I've had pigs feet once. I got about a teaspoon of lean meat but felt
> like I was at Jiffy Lube getting an oil change. Goodness, they were
> greasy.

If they were greasy, they were not fixed right. ;-)
Mine never come out greasy.....

>
> I remember seeing an article in "National Geographic" about a hundred
> years ago. It was an article, I think, on France's pigs who were able
> to sniff out truffles. There was a picture of the prepared truffles
> along with cooked cocks combs in some sort of cream sauce. I can't
> remember if chicken feet were in this dish or not.

I can't imagin eating cocks combs, but I'll generally try nearly
anything once,

except brains, and sheeps eyes.

I do have to draw the line somewhere. <lol>

>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
>
> "itsjoannotjoann"
> >
> > I remember seeing an article in "National Geographic" about a hundred
> > years ago. It was an article, I think, on France's pigs who were able
> > to sniff out truffles. There was a picture of the prepared truffles
> > along with cooked cocks combs in some sort of cream sauce. I can't
> > remember if chicken feet were in this dish or not.
>
> I can't imagin eating cocks combs,
>

I've never had them either and they might be quite tasty, but for some
reason "chewy" comes to mind.


> but I'll generally try nearly anything once, except brains, and sheeps eyes.
>
> I do have to draw the line somewhere. <lol>
>
> Om.

Nope, I don't think there's enough money in the world to make me try
brains or sheeps eyes. <sh-h-h-h-udder>

In article .com>,
"itsjoannotjoann" > wrote:

> OmManiPadmeOmelet wrote:
> >
> > "itsjoannotjoann"
> > >
> > > I remember seeing an article in "National Geographic" about a hundred
> > > years ago. It was an article, I think, on France's pigs who were able
> > > to sniff out truffles. There was a picture of the prepared truffles
> > > along with cooked cocks combs in some sort of cream sauce. I can't
> > > remember if chicken feet were in this dish or not.
> >
> > I can't imagin eating cocks combs,
> >
>
> I've never had them either and they might be quite tasty, but for some
> reason "chewy" comes to mind.
>
>
> > but I'll generally try nearly anything once, except brains, and sheeps eyes.
> >
> > I do have to draw the line somewhere. <lol>
> >
> > Om.
>
> Nope, I don't think there's enough money in the world to make me try
> brains or sheeps eyes. <sh-h-h-h-udder>
>

Gives a whole new meaning to the expression "Here's lookin' atcha"!

<lol>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote

> except brains, and sheeps eyes.

nothing wrong with brains, and I'd try the eyes least once!

> I do have to draw the line somewhere. <lol>

Then best to draw it in pencil my dear - that way, should you get braver one
day, you can easily erase it.






Shaun aRe

On Tue, 18 Oct 2005 21:27:41 -0500, OmManiPadmeOmelet
> wrote:

>In article . net>,
> "hw" > wrote:
>
>> saw them at a chinese market, in Arcadia, CA (SoCal) several months
>> ago...with a hand written sign "chicken paws"
>>
>> Harriet & critters
>
>Did you try them?


They make marvelous stock, quite gelatinous compared to that made from
carcasses. I didn't think of eating them, but I have a bag of feet in
the freezer waiting to make stock, and I will try eating one when I
do.


Rodney Myrvaagnes J 36 Gjo/a


Kansas--working to become a science-free zone

In article >,
Rodney Myrvaagnes > wrote:

> On Tue, 18 Oct 2005 21:27:41 -0500, OmManiPadmeOmelet
> > wrote:
>
> >In article . net>,
> > "hw" > wrote:
> >
> >> saw them at a chinese market, in Arcadia, CA (SoCal) several months
> >> ago...with a hand written sign "chicken paws"
> >>
> >> Harriet & critters
> >
> >Did you try them?
>
>
> They make marvelous stock, quite gelatinous compared to that made from
> carcasses. I didn't think of eating them, but I have a bag of feet in
> the freezer waiting to make stock, and I will try eating one when I
> do.
>
>
> Rodney Myrvaagnes J 36 Gjo/a
>
>
> Kansas--working to become a science-free zone

Be sure to cook them until they are literally falling apart. ;-)

The stock I made gelled up nicely!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sat 22 Oct 2005 10:11:19p, OmManiPadmeOmelet wrote in rec.food.cooking:

> In article >,
> Rodney Myrvaagnes > wrote:
>
>> On Tue, 18 Oct 2005 21:27:41 -0500, OmManiPadmeOmelet
>> > wrote:
>>
>> >In article . net>, "hw"
>> > wrote:
>> >
>> >> saw them at a chinese market, in Arcadia, CA (SoCal) several months
>> >> ago...with a hand written sign "chicken paws"
>> >>
>> >> Harriet & critters
>> >
>> >Did you try them?
>>
>>
>> They make marvelous stock, quite gelatinous compared to that made from
>> carcasses. I didn't think of eating them, but I have a bag of feet in
>> the freezer waiting to make stock, and I will try eating one when I do.
>>
>>
>> Rodney Myrvaagnes J 36 Gjo/a
>>
>>
>> Kansas--working to become a science-free zone
>
> Be sure to cook them until they are literally falling apart. ;-)
>
> The stock I made gelled up nicely!

When you have a stock that is so gelatenous, do you do anything special
with it when using it for soup?

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article >,
Wayne Boatwright > wrote:

> On Sat 22 Oct 2005 10:11:19p, OmManiPadmeOmelet wrote in rec.food.cooking:
>
> > In article >,
> > Rodney Myrvaagnes > wrote:
> >
> >> On Tue, 18 Oct 2005 21:27:41 -0500, OmManiPadmeOmelet
> >> > wrote:
> >>
> >> >In article . net>, "hw"
> >> > wrote:
> >> >
> >> >> saw them at a chinese market, in Arcadia, CA (SoCal) several months
> >> >> ago...with a hand written sign "chicken paws"
> >> >>
> >> >> Harriet & critters
> >> >
> >> >Did you try them?
> >>
> >>
> >> They make marvelous stock, quite gelatinous compared to that made from
> >> carcasses. I didn't think of eating them, but I have a bag of feet in
> >> the freezer waiting to make stock, and I will try eating one when I do.
> >>
> >>
> >> Rodney Myrvaagnes J 36 Gjo/a
> >>
> >>
> >> Kansas--working to become a science-free zone
> >
> > Be sure to cook them until they are literally falling apart. ;-)
> >
> > The stock I made gelled up nicely!
>
> When you have a stock that is so gelatenous, do you do anything special
> with it when using it for soup?

Depends...

On cooking, some of the veggies I use will give up enough liquid to thin
it. Also, it melts on heating anyway.

Plans for this stock are to make a rich mushroom soup using a variety of
fresh mushrooms. They will give up enough fluid to thin it out.

Depending on how rich the flavor is, I may thin with a little water,
milk or cream.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sat 22 Oct 2005 10:42:51p, OmManiPadmeOmelet wrote in rec.food.cooking:

> In article >,
> Wayne Boatwright > wrote:
>
>> On Sat 22 Oct 2005 10:11:19p, OmManiPadmeOmelet wrote in
>> rec.food.cooking:
>>
>> > In article >,
>> > Rodney Myrvaagnes > wrote:
>> >
>> >> On Tue, 18 Oct 2005 21:27:41 -0500, OmManiPadmeOmelet
>> >> > wrote:
>> >>
>> >> >In article . net>,
>> >> >"hw" > wrote:
>> >> >
>> >> >> saw them at a chinese market, in Arcadia, CA (SoCal) several
>> >> >> months ago...with a hand written sign "chicken paws"
>> >> >>
>> >> >> Harriet & critters
>> >> >
>> >> >Did you try them?
>> >>
>> >>
>> >> They make marvelous stock, quite gelatinous compared to that made
>> >> from carcasses. I didn't think of eating them, but I have a bag of
>> >> feet in the freezer waiting to make stock, and I will try eating one
>> >> when I do.
>> >>
>> >>
>> >> Rodney Myrvaagnes J 36 Gjo/a
>> >>
>> >>
>> >> Kansas--working to become a science-free zone
>> >
>> > Be sure to cook them until they are literally falling apart. ;-)
>> >
>> > The stock I made gelled up nicely!
>>
>> When you have a stock that is so gelatenous, do you do anything special
>> with it when using it for soup?
>
> Depends...
>
> On cooking, some of the veggies I use will give up enough liquid to thin
> it. Also, it melts on heating anyway.
>
> Plans for this stock are to make a rich mushroom soup using a variety of
> fresh mushrooms. They will give up enough fluid to thin it out.
>
> Depending on how rich the flavor is, I may thin with a little water,
> milk or cream.
>
> Cheers!

Thanks, m'dear!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article >,
Wayne Boatwright > wrote:

> On Sat 22 Oct 2005 10:42:51p, OmManiPadmeOmelet wrote in rec.food.cooking:
>
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> On Sat 22 Oct 2005 10:11:19p, OmManiPadmeOmelet wrote in
> >> rec.food.cooking:
> >>
> >> > In article >,
> >> > Rodney Myrvaagnes > wrote:
> >> >
> >> >> On Tue, 18 Oct 2005 21:27:41 -0500, OmManiPadmeOmelet
> >> >> > wrote:
> >> >>
> >> >> >In article . net>,
> >> >> >"hw" > wrote:
> >> >> >
> >> >> >> saw them at a chinese market, in Arcadia, CA (SoCal) several
> >> >> >> months ago...with a hand written sign "chicken paws"
> >> >> >>
> >> >> >> Harriet & critters
> >> >> >
> >> >> >Did you try them?
> >> >>
> >> >>
> >> >> They make marvelous stock, quite gelatinous compared to that made
> >> >> from carcasses. I didn't think of eating them, but I have a bag of
> >> >> feet in the freezer waiting to make stock, and I will try eating one
> >> >> when I do.
> >> >>
> >> >>
> >> >> Rodney Myrvaagnes J 36 Gjo/a
> >> >>
> >> >>
> >> >> Kansas--working to become a science-free zone
> >> >
> >> > Be sure to cook them until they are literally falling apart. ;-)
> >> >
> >> > The stock I made gelled up nicely!
> >>
> >> When you have a stock that is so gelatenous, do you do anything special
> >> with it when using it for soup?
> >
> > Depends...
> >
> > On cooking, some of the veggies I use will give up enough liquid to thin
> > it. Also, it melts on heating anyway.
> >
> > Plans for this stock are to make a rich mushroom soup using a variety of
> > fresh mushrooms. They will give up enough fluid to thin it out.
> >
> > Depending on how rich the flavor is, I may thin with a little water,
> > milk or cream.
> >
> > Cheers!
>
> Thanks, m'dear!
>
> --
> Wayne Boatwright

:-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

>>
>> They make marvelous stock, quite gelatinous compared to that made from
>> carcasses. I didn't think of eating them, but I have a bag of feet in
>> the freezer waiting to make stock, and I will try eating one when I
>> do.
>>
>>
>> Rodney Myrvaagnes J 36 Gjo/a
>
> Be sure to cook them until they are literally falling apart. ;-)
>
> The stock I made gelled up nicely!

Is this what chicken paws a If so, YIKES!
My friend in China:
http://tinypic.com/euk3o5.jpg

Dee Dee

Dee Randall wrote:
> >>
>
Is this what chicken paws a If so, YIKES!
> My friend in China:
> http://tinypic.com/euk3o5.jpg
>
> Dee Dee



Uhhhh yep, that's them. Oh my, and the toe nails are still attached!
(Good for picking teeth when through with this..........delicacy?)

In article >,
"Dee Randall" > wrote:

> >>
> >> They make marvelous stock, quite gelatinous compared to that made from
> >> carcasses. I didn't think of eating them, but I have a bag of feet in
> >> the freezer waiting to make stock, and I will try eating one when I
> >> do.
> >>
> >>
> >> Rodney Myrvaagnes J 36 Gjo/a
> >
> > Be sure to cook them until they are literally falling apart. ;-)
> >
> > The stock I made gelled up nicely!
>
> Is this what chicken paws a If so, YIKES!
> My friend in China:
> http://tinypic.com/euk3o5.jpg
>
> Dee Dee
>
>

Yep! <lol>
That's them all right!

In fact, I'm finished what I cooked day before yesterday as I type this.
;-) I might have to go and get some chopsticks out of the drawer... They
DO make for sticky fingers!

They look wierd but they are delicious.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson