Whose the brains in this outfit ?

[moikel]

Looks good from here. That must be the savoury sausage version. I will do a dish with it ,apple,pear,calvados & spices in the autumn . Your a 100% on the change over time .When I was young I thought why would bother eating that let alone making it! Its had a revival here,I really dig it now & again especially grilled with a scallop & a julienne of radish & apple little dressing of sherry vinegar & EVO.

 

[wes w]

I too grew up eating pork brains.  Very good.  We used to just fry them straight out of the container.   I'm don't care to much for the canned ones.  I'd love to know where to find the frozen pint container.  

 

[moikel]

Pig brains proving elusive at the moment. They are not eaten by Australians ,I am regarded as a heathen by some for even discussing it.

I will get this chinese version done.I love that regional chinese food,really old school stuff ,that chinese people assume "gwielo" ( non chinese) have no interest in.

They do love their pork.

 

[linguica]

Pig brains proving elusive at the moment. They are not eaten by Australians ,I am regarded as a heathen by some for even discussing it.

I will get this chinese version done.I love that regional chinese food,really old school stuff ,that chinese people assume "gwielo" ( non chinese) have no interest in.

They do love their pork.

In California, Hispanic meat markets carry the full line of products that a pig could provide. Everything but the squeal and if you listen closely some times that too. Also Chinatown is a great place to shop for all foods. Just watch out for the 90 year old Chinese lady walking down the street carrying several bags, she'll knock you out of the way like an empty box.

 

[moikel]

I came from a little town of 5000, Hong Kong rush hour 2 weeks before Xmas . I just freaked at the sheer numbers of people trying to walk the streets,then sure enough a little old lady with wheely shopping trolley ran over my foot & just kept on trucking! 

 

[daveomak]

Pig brains proving elusive at the moment. They are not eaten by Australians ,I am regarded as a heathen by some for even discussing it.

I will get this chinese version done.I love that regional chinese food,really old school stuff ,that chinese people assume "gwielo" ( non chinese) have no interest in.

They do love their pork.

My neighbor called me a F*&%*N cannibal....  I asked him for, and picked up liver, heart, ox tail, tongue when he was slaughtering animals.... 

Why, thank you very much I said.... as I filled the ice chest and headed home..

 

[linguica]

Pig brains proving elusive at the moment. They are not eaten by Australians ,I am regarded as a heathen by some for even discussing it.

I will get this chinese version done.I love that regional chinese food,really old school stuff ,that chinese people assume "gwielo" ( non chinese) have no interest in.

They do love their pork.

My neighbor called me a F*&%*N cannibal....  I asked him for, and picked up liver, heart, ox tail, tongue when he was slaughtering animals.... 

Why, thank you very much I said.... as I filled the ice chest and headed home..

The pioneers that built this country knew how important it was not to waste anything. People today wait in line at food court at the mall have forgotten what it means to be 100% self sufficient.  IMHO....

 

[wes w]

I agree. My parents used to make liver pudding out of anything that didn't go into sausage from the hog.  Beef tongue, liver and heart are awesome pieces of meat.   We would build a big fire under a huge cast iron kettel and render the lard from the hogs.  Chicken heart, gizzard.  Man I miss my mothers cooking!

 

[moikel]

The pioneers that built this country knew how important it was not to waste anything. People today wait in line at food court at the mall have forgotten what it means to be 100% self sufficient.  IMHO....

I am with you brother! People on this forum know how to cook & know that theres a lot more to an animal than fillets ,chops & roasts. They also get that people just blow $ because they let fast food outlets sell them processed food. Whats nutritionally & financially better for you ox tail casserole,potatoes & beans, beef tongue sammie with lettuce & pickles.pigs brain frittata OR  the super size burger & fries. 

Dont bitch if you are unhealthy & broke.

Sorry I will stop preaching.

 

[wes w]

I couldn't agree more.  I'm not going to get started about over weight and lazy.  The States if full of them.   The sad part is our so called government keep feeding them on my dollar.  

 

[moikel]

We have the same deal here,obesity,diabetes ,sugar ,flour ,preservatives. I hate waste but if I dont like the taste of things( pork liver or lambs kidney for example) well I tried it theres other things to eat.

I just dont like ignorant response's "yuk do you really eat that" when people havent tried it to begin with. Or the block head who says "I only feed that stuff to the dog".Well big guy your dog looks a lot healthier than you do 

. Four lamb hearts costs less than a Big Mac,two is a plate,a  bunch of chinese greens 90 cents,do the math.

 

[chef jimmyj]

Well I have to disagree...JJ aka FAT GUY on Social Security Disability and Offended...

...God Bless AMERICA ...

 

[moikel]

Well I have to disagree...JJ aka FAT GUY on Social Security Disability and Offended...

...God Bless AMERICA

My opinions are confined to eating habits in my own country,nothing more. Of all the things I have been called in my life I have NEVER been called THIN! I am just about broad minded eating & not discarding perfectly good protein out of ignorance. In my own backyard I struggle with the economics of eating fast food as opposed to cooking. Absolutely nothing more.

 

[chef jimmyj]

I am on the same page as you Mick...JJ

 

[diggingdogfarm]

Enough, already!!!!
Back to the guts and organs!!!!!! :biggrin:



~Martin

 

[diggingdogfarm]

Oooops!!!!!

And extremities!!!!!! :biggrin:



~Martin

 

[moikel]

Got diverted a bit .Back on track. I have a few things up my sleeve for this section.Some French blood sausage dishes, some old school chinese, Italian ox tail,some tripe, BUT there must be a few of you out there in the northern hemisphere that can knock something out to keep this section running. 

Little tricky here in stinking hot summer it was 46c = 144f here on friday  eating a lot of lighter  style meals at the moment. Also meeting a little resistance from girlfriend & shes a butchers daughter!!

 

[chef jimmyj]

What I will eat and what my Family will let me make, is a huge difference...I do want to see the results and recipe for the Chinese Pigs Ear dish...JJ

BTW...Squirrel is Delicious. Grandma braised them in a Garlicky Tomato Sauce then served over Polenta. 

 

[diggingdogfarm]

I have the same problem here, the better-half wouldn't touch the stuff with a 10 foot pole, so I only make a bit here and there for the occasional fix.


~Martin

 

[moikel]

What I will eat and what my Family will let me make, is a huge difference...I do want to see the results and recipe for the Chinese Pigs Ear dish...JJ

BTW...Squirrel is Delicious. Grandma braised them in a Garlicky Tomato Sauce then served over Polenta. 

Pigs ears in that pressed block form is going to be a real challenge from every angle. There is a great series on the TV here now Exploring China A  Culinary Adventure.Ken Hom & a young female chef Ching-He-Huang go 4500 ks across China region to region. Made by the BBC. Last episode they were at an organic pig farm .When time came to cook the pig farmers wife did pigs ears with chilli bean paste because thats one of her favourite bits of the pig. Of all the cuts she went to the ears first, greatly prized. 

If I  can get ears I will do that first just to get a handle on it. Next week they are in Mongolia & the far north doing sheep & goat. I missed episode 1 its a really good show. Ken Hom has serious credibility.