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Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

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Old 2 Weeks Ago   #736
pmcgrady
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Quote:
Originally Posted by Worth1 View Post
I just saw pickled pigs feet in the HEB store the other day.
I never was a big fan of them but my mother was.
She even liked chicken foot soup and all other manner of things gristle, fin, bone and skin like including crispy salty fried fish tails and boiling pig heads on the stove for head cheese.
Came from French family too.

Worth
I'll eat fish tails off a fried fish, but I'll pass on the pig/chicken feet or boiled pig heads...
My Irish uncles used to make what they called "pa heat" not sure of the spelling but it was made by boiling down beef shanks (bone in) adding an ungodly amount of fresh black cracked pepper ( like 1/4 cup) and minced garlic. Mix together and put into a 13" x 9" pan, stick in fridge and let geletanize. Then eat on saltine crackers. It's very good.
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Old 2 Weeks Ago   #737
Worth1
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A person could open up a restaurant advertising (Real) American food and would go broke in a day.
No one would eat it.
The same could be said for every ethnic cuisine in the world.

Some of this fermenting stuff is way beyond anything I ever want to try.

Worth
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Old 2 Weeks Ago   #738
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Different strokes for different folks. My sister in law from up north loved to eat shrimp shell and all and gnawed the ends off chicken bones. In north GA they love hogs head stew. My dad ate that fish from up north that smelled like little rotten balls. Some love sardines. Had a student from Iceland that brought me a rare gift; fish that smelled rotten and was dried. I opened the vacuum sealed bag in the classroom and had to take it ouside...quickly! I love kippered herring and really well age camembert, gorgonzola, and limburger that has sat out for a month. MY wife loves figure skating!
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Old 2 Weeks Ago   #739
Worth1
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Fermented whale blubber and seal flipper come to mind.

Worth
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Old 2 Weeks Ago   #740
Soilsniffer
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Kindle book, $1.99 at the moment:

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods
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Old 1 Week Ago   #741
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Found another one. Again, Kindle book, $1.99:

DIY Fermentation: Over 100 Step-By-Step Home Fermentation Recipes
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Old 3 Days Ago   #742
pmcgrady
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Quote:
Originally Posted by Worth1 View Post
Fermented whale blubber and seal flipper come to mind.

Worth
Your stay in Alaska, messed your taste buds up... Texas is a good place for your tastebuds...
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