"Katra" < & Cyndi" < wrote:
:
: > "Katra"
: >
: > <snip>
: To waste time, I've got some paperbacks and a pocket "Tetris"
game.
:
: Danke in spades for responding!
:
: K.
:
==
You're most welcome! :)
Yeah, games and/or books are a *MUST*, too. I read one of the popular Evanovich books on the way
down and "The Armchair Detective" that I got my husband for Christmas. Rick's book was kind of neat
in that it has 33 (?) mini-mystery stories in it where you guess the Who/Why dunnit.
Hopefully, you'll get to indulge in a lot of fresh seafood while you're down there.
Cyndi
Rick & Cyndi
"Katra" <Katra@centurytel.net> wrote in message
news:Katra-87864B.13284516012004@corp.supernews.com...
: In article <20040116120919.12638.00000087@mb-m29.aol.com>, penmart01@aol.como (PENMART01) wrote:
:
: > >"Katra"
: > >
: > ><snip>
: > >:
: > >: I'll be dropping out here for a week, I have to fly to
Miami
: > >: to the Coulter school for a training seminar on a new
machine
: > >: at work. <sigh> It ought to be fun, but I don't like
flying.
: > >: OTOH, I might get to enjoy more lobsters! ;-d
: > >:
: > >: I'll probably still post tonight, but if not, I'll see
y'all
: > >: next weekend! Any hints to get thru airport security would
be
: > >: appreciated.
: >
: > Don't wear your underwire bras, your Double Ds can kill a
man! LOL
: >
: >
: > Sheldon
:
: But I NEED my underwires to support these 4D monsters! <sigh> Guess I'll have to deal with a
: strip search.
:
: Oh well! <G>
:
: K.
:==========
Actually, my underwire bra did * not * set off the sensors but my bracelets and necklace did!
Cyndi
Katra
In article <lwYNb.80953$I06.345572@attbi_s01>,
"Rick & Cyndi" <rnchackett@insightbbb.com> wrote:
> "Katra" <Katra@centurytel.net> wrote in message news:Katra-
> 87864B.13284516012004@corp.supernews.com...
> : In article <20040116120919.12638.00000087@mb-m29.aol.com>, penmart01@aol.como (PENMART01) wrote:
> :
> : > >"Katra"
> : > >
> : > ><snip>
> : > >:
> : > >: I'll be dropping out here for a week, I have to fly to
> Miami
> : > >: to the Coulter school for a training seminar on a new
> machine
> : > >: at work. <sigh> It ought to be fun, but I don't like
> flying.
> : > >: OTOH, I might get to enjoy more lobsters! ;-d
> : > >:
> : > >: I'll probably still post tonight, but if not, I'll see
> y'all
> : > >: next weekend! Any hints to get thru airport security would
> be
> : > >: appreciated.
> : >
> : > Don't wear your underwire bras, your Double Ds can kill a
> man! LOL
> : >
> : >
> : > Sheldon
> :
> : But I NEED my underwires to support these 4D monsters! <sigh> Guess I'll have to deal with a
> : strip search.
> :
> : Oh well! <G>
> :
> : K.
> :==========
>
> Actually, my underwire bra did * not * set off the sensors but my bracelets and necklace did!
>
> Cyndi
>
>
<rolls eyes> I was kidding. ;-)
If I had 4D's, I'd insure them. <G>
Ok, I'll make sure that all the jewelry is in my bag and not on my person...
In article <GAYNb.80972$I06.345616@attbi_s01>,
"Rick & Cyndi" <rnchackett@insightbbb.com> wrote:
> "Katra" < & Cyndi" < wrote:
> :
> : > "Katra"
> : >
> : > <snip>
> : To waste time, I've got some paperbacks and a pocket "Tetris"
> game.
> :
> : Danke in spades for responding!
> :
> : K.
> :
> ==
>
> You're most welcome! :)
>
> Yeah, games and/or books are a *MUST*, too. I read one of the popular Evanovich books on the way
> down and "The Armchair Detective" that I got my husband for Christmas. Rick's book was kind of
> neat in that it has 33 (?) mini-mystery stories in it where you guess the Who/Why dunnit.
I'm actually fixin' to re-read LOTR. <G>
>
> Hopefully, you'll get to indulge in a lot of fresh seafood while you're down there.
>
> Cyndi
Seems like I'm the only pigs ears fan here! Had them for the first time last year, and they were
wonderful. Here's the recipe that was used (not by me, by friends who keep free-range, organically
raised and fed pigs, who brought them - the ears, not the pigs - to a dinner party I attended). It's
from 'The River Cottage Cookbook' by Hugh Fearnley-Whittingstall (my hero!).
2 pig's ears, simmered gently with the head (or without, I suppose - but the simmering should be
done in well flavoured stock, for around 2 and a half hours!), then removed from the liquid and
cooled, with any hairs removed. 2-3 tablespoons of English mustard (Colmans is yer only man!) Fresh
breadcrumbs for coating 50g melted butter.
Slice the ears into strips. Using a pastry brush, give them a light coating of mustard. Roll them in
the breadcrumbs, and brush with the melted butter. Roast in a 220 degree C oven for 30 - 40 mins.
Serve with tartare sauce, or plain, as pre-meal nibbles - beautifully crunchy - llike a slightly
more chewy crackling.
Looking forward to the next time our friends kill a pig!
Jo
---
Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com (http://www.grisoft.com/)).
Version: 6.0.555 / Virus Database: 347 - Release Date: 23/12/03
Katra
In article <Yy5Ob.5740$HR.11970@news.indigo.ie>,
"Darkginger" <darkginger@drowelf.net> wrote:
> Seems like I'm the only pigs ears fan here! Had them for the first time last year, and they were
> wonderful. Here's the recipe that was used (not by me, by friends who keep free-range, organically
> raised and fed pigs, who brought them - the ears, not the pigs - to a dinner party I attended).
> It's from 'The River Cottage Cookbook' by Hugh Fearnley-Whittingstall (my hero!).
>
> 2 pig's ears, simmered gently with the head (or without, I suppose - but the simmering should be
> done in well flavoured stock, for around 2 and a half hours!), then removed from the liquid and
> cooled, with any hairs removed. 2-3 tablespoons of English mustard (Colmans is yer only man!)
> Fresh breadcrumbs for coating 50g melted butter.
>
> Slice the ears into strips. Using a pastry brush, give them a light coating of mustard. Roll them
> in the breadcrumbs, and brush with the melted butter. Roast in a 220 degree C oven for 30 - 40
> mins. Serve with tartare sauce, or plain, as pre-meal nibbles - beautifully crunchy - llike a
> slightly more chewy crackling.
>
> Looking forward to the next time our friends kill a pig!
>
> Jo
>
As I said, I'm very brave when it comes to trying new foods. ;0) I've gotten a couple of other
postive responses as well, so am planning to try them when I get the chance. I'll probably try
pressure cooking them and will report on results.....
Right now, they are still in the freezer, and are clean and de-haired. I think there are 4 or 5 of
them. I want to have some time to play with them on a weekend.
My mother did twice a dish that was made with a pigs head, the process was ugly but the end result
of the meat in a gelatin with spices was out of this world.
On Sat, 10 Jan 2004 15:36:54 -0600, Katra <Katra@centurytel.net> wrote:
>Lynn gets stuff from the food bank, and it's not unusual for them to put stuff in the boxes that
>nobody wants...
>
>She gifted me with a package of frozen and cleaned pig ears this morning! :-P Something I would
>NEVER buy! I asked her why she did not just cook them up for her rottweilers and she said that
>since I do eat pigs feet, she thought I might be interested.
>
>Thanks. <bleah!>
>
>So, now I have this package of about 1 lb. of frozen pig ears.
>
>I'm thinking about just simmering them until they are soft, then letting them cool and offering
>them to my own dogs. I know that my border collie would probably be delighted. ;-) All 4 dogs enjoy
>the smoked/dried pig ear chewies from the feed store, as well as the freeze dried pig snouts.
>
>Anyone else know what these are good for?
>
>TIA,
>K.
Barry Grau
Barlovento <gkaralus@bellsouth.net> wrote in message news:<35ta30dd91ful3c9dnuhcqjinku442nl7r@4ax.com>...
> My mother did twice a dish that was made with a pigs head, the process was ugly but the end result
> of the meat in a gelatin with spices was out of this world.
>
>
>
>
> On Sat, 10 Jan 2004 15:36:54 -0600, Katra <Katra@centurytel.net> wrote:
>
> >Lynn gets stuff from the food bank, and it's not unusual for them to put stuff in the boxes that
> >nobody wants...
> >
> >She gifted me with a package of frozen and cleaned pig ears this morning! :-P Something I would
> >NEVER buy! I asked her why she did not just cook them up for her rottweilers and she said that
> >since I do eat pigs feet, she thought I might be interested.
> >
> >Thanks. <bleah!>
> >
> >So, now I have this package of about 1 lb. of frozen pig ears.
> >
> >I'm thinking about just simmering them until they are soft, then letting them cool and offering
> >them to my own dogs. I know that my border collie would probably be delighted. ;-) All 4 dogs
> >enjoy the smoked/dried pig ear chewies from the feed store, as well as the freeze dried pig
> >snouts.
> >
> >Anyone else know what these are good for?
> >
> >TIA,
> >K.
Patcha (accent oin the second syllable). Boil (simmer) them with pig's feet. Add the meat from the
feet and the cut up ears back to the liquid, and serve with vinegar and garlic passed at the table.
If you want to make it fancy, include some aromatics -- onions, carrots, celery -- while simmering.
This gels, but it is served warm as a soup. My wife, who is Bulgarian, usually has either this or
shkembe chorba (tripe and milk soup colored with oil in which some paprika ahs been heated and
served with vinegar and garlic and crushed red peppers passed at the table) on the menu in her
restaurant. The Greeks also make something called patsa, but I don't know how similar it is to the
Bulgarian version. There's also a related Jewish (and probably Polish and Russian) dish called
p'tcha which is a garlicky aspic of meat from boiled calves' feet. I've never had it, but I am told
it was one of my father's favorites. I think, but I'm not sure, it's usually served with
horseradish.
-bwg
Donna Rose
In article <35ta30dd91ful3c9dnuhcqjinku442nl7r@4ax.com>, gkaralus@bellsouth.net says...
>My mother did twice a dish that was made with a pigs head, the process was ugly but the end result
>of the meat in a gelatin with spices was out of this world.
>
Wow...did this cause a flashback.
My mother used to cook a whole lamb's head, split down the middle and covered with herbs and spices,
roasted in the oven. It's been so long, I don't even remember the italian name for it (Perhaps Bob
Pastorio can chime in here).
I remember loving the lamb, but the only part that grossed me out was my father and grandfather
feigning an argument over who got the eyeballs. *shudder*
--
Donna A pessimist believes all women are bad. An optimist hopes they are.
To reply, remove the SPAM BLOCK
Zorro
> Patcha (accent oin the second syllable). Boil (simmer) them with pig's feet. Add the meat from the
> feet and the cut up ears back to the liquid, and serve with vinegar and garlic passed at the
> table. If you want to make it fancy, include some aromatics -- onions, carrots, celery -- while
> simmering. This gels, but it is served warm as a soup.
Up until the soup part, you're describing 'studenetz' (my best guess at a spelling translation) -
except in my (Ukrainian) family we let it gel, so I guess it was technically an aspic?
Katra
In article <d612af77.0402201150.7efe6be5@posting.google.com>,
barry_grau@yahoo.com (Barry Grau) wrote:
> Barlovento <gkaralus@bellsouth.net> wrote in message
> news:<35ta30dd91ful3c9dnuhcqjinku442nl7r@4ax.com>...
> > My mother did twice a dish that was made with a pigs head, the process was ugly but the end
> > result of the meat in a gelatin with spices was out of this world.
> >
> >
> >
> >
> > On Sat, 10 Jan 2004 15:36:54 -0600, Katra <Katra@centurytel.net> wrote:
> >
> > >Lynn gets stuff from the food bank, and it's not unusual for them to put stuff in the boxes
> > >that nobody wants...
> > >
> > >She gifted me with a package of frozen and cleaned pig ears this morning! :-P Something I would
> > >NEVER buy! I asked her why she did not just cook them up for her rottweilers and she said that
> > >since I do eat pigs feet, she thought I might be interested.
> > >
> > >Thanks. <bleah!>
> > >
> > >So, now I have this package of about 1 lb. of frozen pig ears.
> > >
> > >I'm thinking about just simmering them until they are soft, then letting them cool and offering
> > >them to my own dogs. I know that my border collie would probably be delighted. ;-) All 4 dogs
> > >enjoy the smoked/dried pig ear chewies from the feed store, as well as the freeze dried pig
> > >snouts.
> > >
> > >Anyone else know what these are good for?
> > >
> > >TIA,
> > >K.
>
> Patcha (accent oin the second syllable). Boil (simmer) them with pig's feet. Add the meat from the
> feet and the cut up ears back to the liquid, and serve with vinegar and garlic passed at the
> table. If you want to make it fancy, include some aromatics -- onions, carrots, celery -- while
> simmering. This gels, but it is served warm as a soup. My wife, who is Bulgarian, usually has
> either this or shkembe chorba (tripe and milk soup colored with oil in which some paprika ahs been
> heated and served with vinegar and garlic and crushed red peppers passed at the table) on the menu
> in her restaurant. The Greeks also make something called patsa, but I don't know how similar it is
> to the Bulgarian version. There's also a related Jewish (and probably Polish and Russian) dish
> called p'tcha which is a garlicky aspic of meat from boiled calves' feet. I've never had it, but I
> am told it was one of my father's favorites. I think, but I'm not sure, it's usually served with
> horseradish.
>
> -bwg
Sounds interesting. ;-) Gods this is an old post! LOL! But, the pig ears are still in the freezer.
I've had a lot going on and just have not had the energy to play with them yet. <G>
K.
--
Sprout the Mung Bean to reply...
>,,<Cat's Haven Hobby Farm>,,<Katra at centurytel dot net>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra
Katra
In article <MPG.1aa00948a7ca099298972c@news.west.earthlink.net>,
Donna Rose <dSPAM@BLOCKix.netcom.com> wrote:
> In article <35ta30dd91ful3c9dnuhcqjinku442nl7r@4ax.com>, gkaralus@bellsouth.net says...
> >My mother did twice a dish that was made with a pigs head, the process was ugly but the end
> >result of the meat in a gelatin with spices was out of this world.
> >
> Wow...did this cause a flashback.
>
> My mother used to cook a whole lamb's head, split down the middle and covered with herbs and
> spices, roasted in the oven. It's been so long, I don't even remember the italian name for it
> (Perhaps Bob Pastorio can chime in here).
>
> I remember loving the lamb, but the only part that grossed me out was my father and grandfather
> feigning an argument over who got the eyeballs. *shudder*
> Donna
Ew! Thanks for sharing, I think... <grins>
K.
--
Sprout the Mung Bean to reply...
>,,<Cat's Haven Hobby Farm>,,<Katra at centurytel dot net>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra
Fudge
Goes by many names. Souse in Trinidad, West Indies, Head Cheese, Scrapple etc. etc. etc. Mostly, the
head is mechanically deboned and ends up in the tube steak, bologna or mystery meat.
Farmer John
"Barlovento" <gkaralus@bellsouth.net> wrote in message
news:35ta30dd91ful3c9dnuhcqjinku442nl7r@4ax.com...
> My mother did twice a dish that was made with a pigs head, the process was ugly but the end result
> of the meat in a gelatin with spices was out of this world.
>
>
>
>
> On Sat, 10 Jan 2004 15:36:54 -0600, Katra <Katra@centurytel.net> wrote:
>
> >Lynn gets stuff from the food bank, and it's not unusual for them to put stuff in the boxes that
> >nobody wants...
> >
> >She gifted me with a package of frozen and cleaned pig ears this morning! :-P Something I would
> >NEVER buy! I asked her why she did not just cook them up for her rottweilers and she said that
> >since I do eat pigs feet, she thought I might be interested.
> >
> >Thanks. <bleah!>
> >
> >So, now I have this package of about 1 lb. of frozen pig ears.
> >
> >I'm thinking about just simmering them until they are soft, then letting them cool and offering
> >them to my own dogs. I know that my border collie would probably be delighted. ;-) All 4 dogs
> >enjoy the smoked/dried pig ear chewies from the feed store, as well as the freeze dried pig
> >snouts.
> >
> >Anyone else know what these are good for?
> >
> >TIA,
> >K.
Blake Murphy
On Sat, 21 Feb 2004 08:58:17 -0500, "Fudge" <fudge@nrtco.net> wrote:
>Goes by many names. Souse in Trinidad, West Indies, Head Cheese, Scrapple etc. etc. etc. Mostly,
>the head is mechanically deboned and ends up in the tube steak, bologna or mystery meat.
>
>Farmer John
>
i don't think scrapple involves gelatin.
