A pig's (nose to) tale - aspic

Discussion in 'Nose to Tail' started by atomicsmoke, Dec 26, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Used the pig's feet, one ear and the tail; some backbones too.
    Cooked for about six hours, left in cold room to set overnight.

    Best with horseradish (prepared with apple and cream)
     
    ak1 likes this.
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    AS, Another tasty treat !!!! My wife would not let me boil that down in the house ![​IMG]
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Only six hours. :)
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    There are shortcuts available ofcourse - using gelatin. But you won't get the intense flavour you do from the long boil.
     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    AS, I would love to do some but SWMBO would have a coronary about the boil ![​IMG]
     
  6. ak1

    ak1 Master of the Pit OTBS Member

    My folks used to make this when I was young. I hated it then, because it wasn't "normal" food, but now I enjoy it. Nice job![​IMG]
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Do you make it at home? The stuff from the store is made with gelatin, not boiled down. It tastes watery. More like congealed soup.

    I have two feet and an ear left from the piggy. Will do another batch soon.
     
  8. ak1

    ak1 Master of the Pit OTBS Member

    I've never made it, but my Mom still does on occasion. She's in her mid seventies, so I think it's time for me to start learning how to make all this stuff like we used to when I was a young lad.
     
  9. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    You are a lucky guy to have her around.
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yep, me too...Not because of the taste but it Jiggled and looked Weird...Mom made it with just Pig's Feet then picked the meat and put it back in the broth to set. She ate it cut into cubes and drizzled with White Vinegar. In Polish she called it Zimne Nogi ( Cold Legs) With all the aromatic vegetable, herbs and spices, the house smells Wonderful while it cooks. The hot Broth is delicious too...JJ
     
  11. ak1

    ak1 Master of the Pit OTBS Member

    In my case it wasn't the taste, it was more me being "Canadian".  I came here when I was around 5yrs old from Croatia in 1966, and trying to fit in with the local kids, eating some of the stuff I grew up with just wasn't cool. Funny thing is, I came to realize that the stuff I thought was weird, everyone else thought it was great because they never had food like that.
     

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