Is this stock? :-)

"Sheldon" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

Michael 'Dog3' Lonergan said:

"Sheldon" posted:

Quoted message said:

OmManiPadmeOmelet wrote:

> Made from pressure cooked chicken feet.
> Pressure cooked for 45 minutes then strained and refrigerated
> overnight:
>
> http://tinypic.com/view/?pic=rs8qwh

Without spices, herbs, and aromatics it's gonna taste like... well,
smelly old chicken feet... so what else besides water and feet?
I'll add peppercorns, blade mace, bay, ginger, parsley, onion,
garlic, carrot, celery, parsnip, star anise, clove, lemon peel, and
saffron... without the flavorings all you made is dirty feet bath
water.

Thow in some bay leaf and I'm with ya'.

But I did... your contacts are in upside down. 😉

Sheldon

LOL... Sometimes I get them in wrong. I can't drive when I do that.

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

OmManiPadmeOmelet said:

In article <[email hidden]>,

serene said:

OmManiPadmeOmelet said:

Made from pressure cooked chicken feet.
Pressure cooked for 45 minutes then strained and refrigerated overnight:

http://tinypic.com/view/?pic=rs8qwh

It's not just stock, it's *perfect* looking stock.

serene

Thanks! :-)
Gotta love those chicken feet...
Even wing stock does not set up as thick as this stuff does.

I've eaten chicken feet in dim sum restaurants before, and they do
feel like they're completely made of gelatin.

serene

"I don't agree... not with feet.
Bone stock used to smell bad to me if it was not being cooked with
aromatics, but even dad walks in and asks what smells so wonderful when

I am pressure cooking feet by themselves.

I'm betting you've never tried them. ;-)
--
Peace, Om."

I agree, the feet give both the aroma and the color. No! it does not
smell like sweaty feet.

After the basic stock has been prepared, then we would cook it with
Ginger, Cloves, Cinnamon, Whole Black Cardamom, and Bay leaves. Ginger
is chopped coarsley. The Cloves, Cardamoms and Bayleafs are whole. The
Cinnamon stick is broken up. You need to steep covered for about 25
minutes minimum to extract the aromas. Later the spices may be
discarded. These are traditional aromatic spices added to make Shorwa.
I am not so sure how these spices will suit the western pallete. It
also depends on how one plans to use the Shorwa.
Unfortunately, the chicken feet are just not readily available in
average grocery stores in United States. It is a shame too. Our
children don't even know that chicken feet are edible.

serene said:

I've eaten chicken feet in dim sum restaurants before, and they do
feel like they're completely made of gelatin.

They weren't crunchy? All the chicken feet I've eaten had a cartilaginous
crunch.

Bob

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

On Sun 19 Mar 2006 07:15:44a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

Made from pressure cooked chicken feet.
Pressure cooked for 45 minutes then strained and refrigerated overnight:

http://tinypic.com/view/?pic=rs8qwh

Well, it looks like stock. :-) Does stock made from chicken feet alone taste
the same as chicken stock made with othe parts?

No, it tastes _better_! I adore stock made from feets.

Miche

--
WWMVD?

On 19 Mar 2006 22:48:02 -0600, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

serene said:

I've eaten chicken feet in dim sum restaurants before, and they do
feel like they're completely made of gelatin.

They weren't crunchy? All the chicken feet I've eaten had a cartilaginous
crunch.

I didn't eat anything but the gelatinous part. That's how they told us
to do it in the first restaurant I tried them in. Do you eat the
bones? Maybe because these were stewed, they were soft. Were yours
deep-fried or something?

serene

Serene said:

Quoted message said:

All the chicken feet I've eaten had a cartilaginous crunch.

I didn't eat anything but the gelatinous part. That's how they told us
to do it in the first restaurant I tried them in. Do you eat the
bones? Maybe because these were stewed, they were soft. Were yours
deep-fried or something?

They were boiled for a long time, then chilled and served with an incredibly
spicy sauce made from chile oil and Szechuan peppercorns. The feet had been
cooked long enough that the bones were soft enough to eat, but the joints
were still crunchy, which I assumed was from the cartilage.

Bob

OmManiPadmeOmelet said:

Made from pressure cooked chicken feet.
Pressure cooked for 45 minutes then strained and refrigerated
overnight:

http://tinypic.com/view/?pic=rs8qwh

Yeah, it's stock. Take off the remaining fat and you have a nice pure,
gellatinated stock.

Jill

In article <[email hidden]>,

serene said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

serene said:

On Sun, 19 Mar 2006 08:15:44 -0600, OmManiPadmeOmelet
<[email hidden]> wrote:

>Made from pressure cooked chicken feet.
>Pressure cooked for 45 minutes then strained and refrigerated overnight:
>
>http://tinypic.com/view/?pic=rs8qwh

It's not just stock, it's *perfect* looking stock.

serene

Thanks! :-)
Gotta love those chicken feet...
Even wing stock does not set up as thick as this stuff does.

I've eaten chicken feet in dim sum restaurants before, and they do
feel like they're completely made of gelatin.

serene

Yep!

And using them to make stock, you still get to eat the feet afterwards
so it's a double treat.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Yogi Gupta said:

"I don't agree... not with feet.
Bone stock used to smell bad to me if it was not being cooked with
aromatics, but even dad walks in and asks what smells so wonderful when

I am pressure cooking feet by themselves.

I'm betting you've never tried them. ;-)
--
Peace, Om."

I agree, the feet give both the aroma and the color. No! it does not
smell like sweaty feet.

After the basic stock has been prepared, then we would cook it with
Ginger, Cloves, Cinnamon, Whole Black Cardamom, and Bay leaves. Ginger
is chopped coarsley. The Cloves, Cardamoms and Bayleafs are whole. The
Cinnamon stick is broken up. You need to steep covered for about 25
minutes minimum to extract the aromas. Later the spices may be
discarded. These are traditional aromatic spices added to make Shorwa.
I am not so sure how these spices will suit the western pallete. It
also depends on how one plans to use the Shorwa.
Unfortunately, the chicken feet are just not readily available in
average grocery stores in United States. It is a shame too. Our
children don't even know that chicken feet are edible.

I'll have to store that list of aromatics you just posted.
Sounds like it would go well with plain rice, thanks!

I have no trouble getting chicken feet now, I get them at the mexican
market in Austin but I've also recently seen them at Wal-mart.
They are being sold as "chicken paws". I don't like to get them there
tho' because they are broken off half-way up the "ankle" so there are
more bone splinters. They can be strained out but it's a pain.

Thanks for the input! I'm always looking for new flavoring ideas for
stuff.

I nearly always add a dash of cinnamon to Italian sauces. It adds a
unique flavor.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Bob Terwilliger' virtualgoth@die_spammer.biz said:

serene said:

I've eaten chicken feet in dim sum restaurants before, and they do
feel like they're completely made of gelatin.

They weren't crunchy? All the chicken feet I've eaten had a cartilaginous
crunch.

Bob

They were not cooked long enough, or were allowed to dry out.
45 minutes pressure melts them and you can take the foot in your mouth
and suck all the jelly off, then spit the bones out.

I keep a separate bowl for the bones and the bones are also soft. I let
the border collie have them, much to her delight. ;-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Miche said:

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

On Sun 19 Mar 2006 07:15:44a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

Made from pressure cooked chicken feet.
Pressure cooked for 45 minutes then strained and refrigerated overnight:

http://tinypic.com/view/?pic=rs8qwh

Well, it looks like stock. :-) Does stock made from chicken feet alone
taste
the same as chicken stock made with othe parts?

No, it tastes _better_! I adore stock made from feets.

Miche

Ever made trotter stock? :-)

Someone on one of the lists mentioned beef hooves. I've not tried those
yet as I've not found them. I plan to check the Mexican market.

The only feet I've ever cooked that did not taste good were emu feet.
Only tried that once as the texture was good, but they tasted funky.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

jmcquown said:

OmManiPadmeOmelet said:

Made from pressure cooked chicken feet.
Pressure cooked for 45 minutes then strained and refrigerated
overnight:

http://tinypic.com/view/?pic=rs8qwh

Yeah, it's stock. Take off the remaining fat and you have a nice pure,
gellatinated stock.

Jill

For most stock, I skim the fat but there is so little here, I only
removed the thick rim from around the edges.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

OmManiPadmeOmelet said:

In article <[email hidden]>,

Miche said:

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

On Sun 19 Mar 2006 07:15:44a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

> Made from pressure cooked chicken feet.
> Pressure cooked for 45 minutes then strained and refrigerated overnight:
>
> http://tinypic.com/view/?pic=rs8qwh

Well, it looks like stock. :-) Does stock made from chicken feet alone
taste
the same as chicken stock made with othe parts?

No, it tastes _better_! I adore stock made from feets.

Ever made trotter stock? :-)

No, sadly! Trotters are getting hard to find here, as are ham hocks. I
need to find some hocks soon, it's getting up to pea soup weather.

Miche

--
WWMVD?

Wayne Boatwright said:

I've never made stock from just wings, either, but I do use the wings when
I make stock. I usually use, wings, thighs, and bones from the carcass
that I freeze until I have a suitable quantity for stock.

I have to admit that I'm squeamish when it comes to the feet. I don't even
like to look at them. :-) I'm sure, however, that using them contributes
nicely to the gelatinous quality of the stock.

when I make my stock I only use wings and I love it.

I've eaten chicken feet at dim sum now and again, but the last time it came up
I had just watched Sin City the night before and I could only think of the
scene where she had had her hand eaten. Sorta killed the mood, ya know.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Bob Terwilliger said:

serene said:

I've eaten chicken feet in dim sum restaurants before, and they do
feel like they're completely made of gelatin.

They weren't crunchy? All the chicken feet I've eaten had a cartilaginous
crunch.

Bob

i suck the gelatin off the cartilage, but I don't know if that's right.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

On Mon 20 Mar 2006 08:41:58p, Thus Spake Zarathustra, or was it The Bubbo?

Quoted message said:

Wayne Boatwright said:

I've never made stock from just wings, either, but I do use the wings
when I make stock. I usually use, wings, thighs, and bones from the
carcass that I freeze until I have a suitable quantity for stock.

I have to admit that I'm squeamish when it comes to the feet. I don't
even like to look at them. :-) I'm sure, however, that using them
contributes nicely to the gelatinous quality of the stock.

when I make my stock I only use wings and I love it.

I've eaten chicken feet at dim sum now and again, but the last time it
came up I had just watched Sin City the night before and I could only
think of the scene where she had had her hand eaten. Sorta killed the
mood, ya know.

UGH! I know.

--
Wayne Boatwright o¿o
____________________

BIOYA

In article <[email hidden]>,

Miche said:

In article <[email hidden]>,

OmManiPadmeOmelet said:

In article <[email hidden]>,

Miche said:

In article <[email hidden]>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> On Sun 19 Mar 2006 07:15:44a, Thus Spake Zarathustra, or was it
> OmManiPadmeOmelet?
>
> > Made from pressure cooked chicken feet.
> > Pressure cooked for 45 minutes then strained and refrigerated
> > overnight:
> >
> > http://tinypic.com/view/?pic=rs8qwh
>
> Well, it looks like stock. :-) Does stock made from chicken feet alone
> taste
> the same as chicken stock made with othe parts?

No, it tastes _better_! I adore stock made from feets.

Ever made trotter stock? :-)

No, sadly! Trotters are getting hard to find here, as are ham hocks. I
need to find some hocks soon, it's getting up to pea soup weather.

Miche

Mmmm... Hock stock comes out nearly as thick as trotter stock!
I just used some of that to make rice over the weekend...

Have you tried any oriental markets? Mine sells whole pig legs and I
have them cut them at the joint so I get one hock and one trotter per
leg. I took pics last time I was there, just have not shrunk them yet
for posting.

And I agree, hock stock is awesome for split peas. ;-d
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

The Bubbo said:

Wayne Boatwright said:

I've never made stock from just wings, either, but I do use the wings when
I make stock. I usually use, wings, thighs, and bones from the carcass
that I freeze until I have a suitable quantity for stock.

I have to admit that I'm squeamish when it comes to the feet. I don't even
like to look at them. :-) I'm sure, however, that using them contributes
nicely to the gelatinous quality of the stock.

when I make my stock I only use wings and I love it.

I've eaten chicken feet at dim sum now and again, but the last time it came up
I had just watched Sin City the night before and I could only think of the
scene where she had had her hand eaten. Sorta killed the mood, ya know.

Ew. :-P

I've made wing stock and it's good, and even drumstick stock is
adequate. I prefer to avoid using thigh meat, altho' that's good if you
want to harvest schmaltz. <G>

(hope I spelled that right? ;-) )
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

The Bubbo said:

Bob Terwilliger said:

serene said:

I've eaten chicken feet in dim sum restaurants before, and they do
feel like they're completely made of gelatin.

They weren't crunchy? All the chicken feet I've eaten had a cartilaginous
crunch.

Bob

i suck the gelatin off the cartilage, but I don't know if that's right.

Yep! Yum!!!!!!

Om -> Started a pressure cooker full of piggy feet a few minutes ago...
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson