Posted on 11/14/2010 6:48:08 AM PST by decimon
Cilantro is nasty. Ruins everything it touches.
From Wikipedia: "Casing or sausage casing is the material that encloses the filling of a sausage. Casings are typically divided into two categories, natural and artificial.
Natural casings are made from the submucosa, a layer of the intestine that consists mainly of collagen. The fat and the inner mucosa lining are removed. Natural casings tend to be brittle once cooked and tend to "snap" when the sausage is bitten. They may also rupture during the cooking process; often, this indicates that the cooking was done too rapidly. Natural casings may be hardened and rendered less permeable through drying and smoking processes. Natural casings are generally made from pig, cow or sheep intestines."
So, if that's the way the cookie crumbles then this is the way the sausage snaps.
Makes you really thankful to get on to the turkey.
Better idea-just don’t ever bring chitlins into your house.
Problem solved.
I dated a black girl for more than 2 years.
I ate Thanksgiving dinner with her family the first year, and they loved their chitlins, and I of course, had to eat and pretended that I found it delicious out of respect for their tradition.
The next year, I made sure that I treated them to a great Thankgiving dinner at a high-end restaurant, and chitlins was not on the menu. The family didn’t complain about not having chitlins, and I didn’t either. I never got around to a third Thanksgiving dinner with them.
I don’t eat collards, but I like the smell. Smells like home.
On that “southern delicacy,” chitlins, on the other hand ... the war was a long time ago. We can afford to throw away some parts of the hog now.
A serious answer to that question is that it is about as cheap a meat as is available.
The poor (80 or more years ago) purchased the cheapest cuts of meat because that is what they could afford. The of course learned ways to prepare these cuts to make them palatable.
Welfare has of course changed the mathematics of the food supply and now the poor can afford better quality cuts of meat. However eating habits of families change slowly because eating habits are passed down from parent to child.
Other cheap cuts of meat that you will still find people buying because of family or ethnic traditions are; pigs feet, pigs skin (prepared by pan or deep frying to make pork rinds or cracklings), Rocky Mountain Oysters (do I need to tell you what these are?), tong (most often pickled).
I would be surprised if most people in this country, if they thought about it seriously could not think of an ethnic dish that their family enjoys that fit in this category of cheap meat dish that is now an ethnic delicacy.
Not if you are the one selling it. The only thing that is wasted is the squeal.
You and me both! Another dish that turned my stomach growing up was menudo. Bleech. It smelled like a rotting carcass when cooking, so I never could bring myself to eat it. But it was all the rave in my neighborhood growing up...you could smell it from down the street. I guess if I eat meat I just want the ‘muscle’ parts and not the ‘internal organs / weird stuff’ portions. lol
Add a little cilantro and maybe it’d keep the flies away (from Barry, that is).
Akk! I'm reminded of pickled pigs feet that would sometimes make an appearance at my Polish Grandparent's house. I loved kelbasa, golumki, and kapusta. I drew the line at little pig's feet bobbing round in brine. Just plain scary.
This NBC has never had chitlins in all my xx years and I've eaten some crazy stuff - reindeer, rattlesnake, armadillo, minnow eggs, sweetbreads and mountain oysters but never intestines.
This one sentence could increase attendance: "Okay, well if you don't want to try the chitlin's, we won't hold it against you!"
When Lil Miss was young she went on a field trip to a meat market where they learned how sausage was made. She grabbed some of the uh, "natural" casings and made ballon animals to the amusement of the butcher.
You ever heard of souse?
I worked in a local grocery meat department my first year after high school.
We sold it in the case. Only a few customers bought it. But I never seemed to go bad.
I never tried it myself. The idea of jellied meat does not appeal to me. (also known as head cheese)
But who am I to talk, I like Braunschweiger.
So, you know souse is the ears and snouts of hogs, right?
Well it depends on who is making it.
But typically it is all of the meat of the entire head.
And in certain seasons they may throw in the meat from the feet.
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