Squiddlies

"Kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Pix posted on ABF (alt.binaries.food).........

They turned out awesome! I got them already cleaned, but I had to remove
the cartiledge on the inside, no big deal. I sliced them into rings,
floured-egg washed-panko'd them. In the Panko I added Italian seasoning

and

Quoted message said:

garlic. I put them into hot oil and presto! They weren't tough at all!

A

Quoted message said:

definite do-over, although my husband protested the fragrance of the

kitchen

Quoted message said:

the entire time. Oh well. He likes his grits, peppers, country music,
etc., I love my squiddlies. We'll reach a happy medium someday.

kili

Just tell him that are they are "young,stump whupped chittlins"... That,
with a Conway& Loretta CD on the stereo should mediate the problem... The
"hand slung" ain't as tender. :-)
Try the same seasonings without the flour,and maybe less oil. Add Tomato
sauce (your favorite), simmer if needed and serve over pasta. Not to red,
and not to oily is the trick. Adjust to your mutual tastes as always.

Enjoy!

Hubert Liverman

Founder and Apprentice Member of "The Loyal Sons of the South".

hubert liverman said:

"Kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Pix posted on ABF (alt.binaries.food).........

They turned out awesome! I got them already cleaned, but I had to
remove the cartiledge on the inside, no big deal. I sliced them
into rings, floured-egg washed-panko'd them. In the Panko I added
Italian seasoning and garlic. I put them into hot oil and presto!
They weren't tough at all! A definite do-over, although my husband
protested the fragrance of the kitchen the entire time. Oh well.
He likes his grits, peppers, country music, etc., I love my
squiddlies. We'll reach a happy medium someday.

kili

Just tell him that are they are "young,stump whupped chittlins"...
That, with a Conway& Loretta CD on the stereo should mediate the
problem... The "hand slung" ain't as tender. :-)
Try the same seasonings without the flour,and maybe less oil. Add
Tomato sauce (your favorite), simmer if needed and serve over pasta.
Not to red, and not to oily is the trick. Adjust to your mutual
tastes as always.

Enjoy!

Hubert Liverman

Founder and Apprentice Member of "The Loyal Sons of the South".]

You know, he talks about Chitlins and/or chitterlings and such. I have
absolutely NO idea what he's talking about. :~) That's okay; he's
learning about Pacific Rim/Asian cuisine. <g>

kili

Quoted message said:

Quoted message said:

"Kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Pix posted on ABF (alt.binaries.food).........

They turned out awesome! I got them already cleaned, but I had to
remove the cartiledge on the inside, no big deal. I sliced them
into rings, floured-egg washed-panko'd them. In the Panko I added
Italian seasoning and garlic. I put them into hot oil and presto!
They weren't tough at all! A definite do-over, although my husband
protested the fragrance of the kitchen the entire time. Oh well.
He likes his grits, peppers, country music, etc., I love my
squiddlies. We'll reach a happy medium someday.

kili

Just tell him that are they are "young,stump whupped chittlins"...
That, with a Conway& Loretta CD on the stereo should mediate the
problem... The "hand slung" ain't as tender. :-)
Try the same seasonings without the flour,and maybe less oil. Add
Tomato sauce (your favorite), simmer if needed and serve over pasta.
Not to red, and not to oily is the trick. Adjust to your mutual
tastes as always.

Enjoy!

Hubert Liverman

Founder and Apprentice Member of "The Loyal Sons of the South".]

You know, he talks about Chitlins and/or chitterlings and such. I have
absolutely NO idea what he's talking about. :~) That's okay; he's
learning about Pacific Rim/Asian cuisine. <g>

kili

Gosh, ..I guess there was a lot of obscure Southern humor in my reply. You
do not want to know anything about Chlitins, nor eat them! Decorum forbids
me to go any further about their cleaning and preparation. Just think of
them as a land locked,poor mans ersatz squid. They are both white,hard to
clean,and somewhat odiferous in the cooking stage. <G>

Hubert

Kilikini said:

hubert liverman said:

"Kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Just tell him that are they are "young,stump whupped chittlins"...
That, with a Conway& Loretta CD on the stereo should mediate the
problem... The "hand slung" ain't as tender. :-)
Try the same seasonings without the flour,and maybe less oil. Add
Tomato sauce (your favorite), simmer if needed and serve over pasta.
Not to red, and not to oily is the trick. Adjust to your mutual
tastes as always.

Enjoy!

Hubert Liverman

Founder and Apprentice Member of "The Loyal Sons of the South".]

You know, he talks about Chitlins and/or chitterlings and such. I have
absolutely NO idea what he's talking about. :~) That's okay; he's
learning about Pacific Rim/Asian cuisine. <g>

Chitterlings {chitlins is phonetic) are the "tripe" of a pig. Because
the pig is not a ruminant, they are very different from tripe.

The get made into andouillettes in France.

In this country, they are most often served in soul food places, when
they are identified. Otherwise they are ground up for hot dogs or
other places where they are disguised.

If you go to a soul food place with your SO, don't order chitlins if
your SO is getting catfish. DAMHIKT

Rodney Myrvaagnes J36 Gjo/a

"That idiot Leibniz, who wants to teach me about the infinitesimally small! Has he therefore forgotten that I am the wife of Frederick I? How can he imagine that I am unacquainted with my own husband?"

Rodney said:

Chitterlings {chitlins is phonetic) are the "tripe" of a pig. Because
the pig is not a ruminant, they are very different from tripe.

I don't think this is quite correct. I believe that tripe is made from the
animal's stomach lining, and chitterlings are made from the small
intestines.

(Not that there's a WORLD of difference...)

Bob

Rodney Myrvaagnes said:

Kilikini said:

hubert liverman said:

"Kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Just tell him that are they are "young,stump whupped chittlins"...
That, with a Conway& Loretta CD on the stereo should mediate the
problem... The "hand slung" ain't as tender. :-)
Try the same seasonings without the flour,and maybe less oil. Add
Tomato sauce (your favorite), simmer if needed and serve over pasta.
Not to red, and not to oily is the trick. Adjust to your mutual
tastes as always.

Enjoy!

Hubert Liverman

Founder and Apprentice Member of "The Loyal Sons of the South".]

You know, he talks about Chitlins and/or chitterlings and such. I
have
absolutely NO idea what he's talking about. :~) That's okay; he's
learning about Pacific Rim/Asian cuisine. <g>

Chitterlings {chitlins is phonetic) are the "tripe" of a pig. Because
the pig is not a ruminant, they are very different from tripe.

The get made into andouillettes in France.

In this country, they are most often served in soul food places, when
they are identified. Otherwise they are ground up for hot dogs or
other places where they are disguised.

If you go to a soul food place with your SO, don't order chitlins if
your SO is getting catfish. DAMHIKT

(Shuddering) Why in the world would a person eat [censored]? Seriously! I have
a back-woods hillbilly hubby who eats beef heart, tongues, you name it. We
have food issues. I'll eat anything from the ocean and veggies; he likes
intestines? Thanks for sharing, guys - er, or not.

kili

"hubert liverman" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

"Kilikini" <[email hidden]> wrote in message
news:[email hidden]...
> Pix posted on ABF (alt.binaries.food).........
>
> They turned out awesome! I got them already cleaned, but I had to
> remove the cartiledge on the inside, no big deal. I sliced them
> into rings, floured-egg washed-panko'd them. In the Panko I added
> Italian seasoning and garlic. I put them into hot oil and presto!
> They weren't tough at all! A definite do-over, although my husband
> protested the fragrance of the kitchen the entire time. Oh well.
> He likes his grits, peppers, country music, etc., I love my
> squiddlies. We'll reach a happy medium someday.
>
> kili

Just tell him that are they are "young,stump whupped chittlins"...
That, with a Conway& Loretta CD on the stereo should mediate the
problem... The "hand slung" ain't as tender. :-)
Try the same seasonings without the flour,and maybe less oil. Add
Tomato sauce (your favorite), simmer if needed and serve over pasta.
Not to red, and not to oily is the trick. Adjust to your mutual
tastes as always.

Enjoy!

Hubert Liverman

Founder and Apprentice Member of "The Loyal Sons of the South".]

You know, he talks about Chitlins and/or chitterlings and such. I have
absolutely NO idea what he's talking about. :~) That's okay; he's
learning about Pacific Rim/Asian cuisine. <g>

kili

Gosh, ..I guess there was a lot of obscure Southern humor in my reply. You
do not want to know anything about Chlitins, nor eat them! Decorum forbids
me to go any further about their cleaning and preparation. Just think of
them as a land locked,poor mans ersatz squid. They are both white,hard to
clean,and somewhat odiferous in the cooking stage. <G>

Please see my next post in this thread.

Hubert

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Rodney Myrvaagnes said:

Kilikini said:

hubert liverman wrote:
> "Kilikini" <[email hidden]> wrote in message
> news:[email hidden]...

Quoted message said:

>
>
> Just tell him that are they are "young,stump whupped chittlins"...
> That, with a Conway& Loretta CD on the stereo should mediate the
> problem... The "hand slung" ain't as tender. :-)
> Try the same seasonings without the flour,and maybe less oil. Add
> Tomato sauce (your favorite), simmer if needed and serve over pasta.
> Not to red, and not to oily is the trick. Adjust to your mutual
> tastes as always.
>
> Enjoy!
>
> Hubert Liverman
>
> Founder and Apprentice Member of "The Loyal Sons of the South".]

You know, he talks about Chitlins and/or chitterlings and such. I
have
absolutely NO idea what he's talking about. :~) That's okay; he's
learning about Pacific Rim/Asian cuisine. <g>

Chitterlings {chitlins is phonetic) are the "tripe" of a pig. Because
the pig is not a ruminant, they are very different from tripe.

The get made into andouillettes in France.

In this country, they are most often served in soul food places, when
they are identified. Otherwise they are ground up for hot dogs or
other places where they are disguised.

If you go to a soul food place with your SO, don't order chitlins if
your SO is getting catfish. DAMHIKT

(Shuddering) Why in the world would a person eat [censored]? Seriously! I

have

Quoted message said:

a back-woods hillbilly hubby who eats beef heart, tongues, you name it.

We

Quoted message said:

have food issues. I'll eat anything from the ocean and veggies; he likes
intestines? Thanks for sharing, guys - er, or not.

I tried to warn you...I will not get within miles of them!
Now, we have all learned more than we ever wanted to know about that "awful
offall"! They are a closely held Southern joke. If your semicolon above
referred to me, you missed the humor once again. Your Husband,should have a
hint about 'hand slung& stump whupped" and the other posters gave
information and advice that should be heeded.

Can we be friends again?

Hubert(eats anything fisshy,squigly,and shelled) Liverman

"Bob" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Rodney said:

Chitterlings {chitlins is phonetic) are the "tripe" of a pig. Because
the pig is not a ruminant, they are very different from tripe.

I don't think this is quite correct. I believe that tripe is made from the
animal's stomach lining, and chitterlings are made from the small
intestines.

(Not that there's a WORLD of difference...)

Bob

You are correct. I've tried both and could live without either for a long
time!

--
Peter Aitken

Remove the [censored] from my email address before using.

On 14 Mar 2005 23:07:07 -0600, "Bob" <virtualgoth@die_spammer.biz>

Quoted message said:

Rodney said:

Chitterlings {chitlins is phonetic) are the "tripe" of a pig. Because
the pig is not a ruminant, they are very different from tripe.

I don't think this is quite correct. I believe that tripe is made from the
animal's stomach lining, and chitterlings are made from the small
intestines.

(Not that there's a WORLD of difference...)

You are correct. I wasn't getting down to the millimeter. Although
where does the pig's stomach end up in that scenario?

I know in Lancaster County it is stuffed and baked. I thought in the
Soul Food culture it might end up with the small intestine.

(still simmering with resentment over not being offered stuffed
stomach at a convention in Lancaster 2 years ago.)

Offal for all!

Rodney Myrvaagnes J36 Gjo/a

"That idiot Leibniz, who wants to teach me about the infinitesimally small! Has he therefore forgotten that I am the wife of Frederick I? How can he imagine that I am unacquainted with my own husband?"

kilikini said:

(Shuddering) Why in the world would a person eat [censored]? Seriously! I have
a back-woods hillbilly hubby who eats beef heart, tongues, you name it. We
have food issues. I'll eat anything from the ocean and veggies; he likes
intestines? Thanks for sharing, guys - er, or not.

kili

Kili Do you like sausage with "natural" casings?
If so you're eating chitlins. Sausage with out natural casings, also
have heart in them.
Unfortunately you can't get tongue locally, they are probably all
going into sausage.

Pan Ohco

One of my more memorable market-shopping moments in China was when my
friend stopped at a small stall to buy some stewed pig intestines for
her & her husband's dinner. The vendor scooped a big clump out of the
pot, and snipped it up with scissors into a plastic bag. Yum. (NOT!)

Adilah

kilikini said:

Rodney Myrvaagnes said:

Kilikini said:

hubert liverman wrote:
> "Kilikini" <[email hidden]> wrote in message
> news:[email hidden]...

Quoted message said:

>
>
> Just tell him that are they are "young,stump whupped chittlins"...
> That, with a Conway& Loretta CD on the stereo should mediate the
> problem... The "hand slung" ain't as tender. :-)
> Try the same seasonings without the flour,and maybe less oil. Add
> Tomato sauce (your favorite), simmer if needed and serve over pasta.
> Not to red, and not to oily is the trick. Adjust to your mutual
> tastes as always.
>
> Enjoy!
>
> Hubert Liverman
>
> Founder and Apprentice Member of "The Loyal Sons of the South".]

You know, he talks about Chitlins and/or chitterlings and such. I
have
absolutely NO idea what he's talking about. :~) That's okay; he's
learning about Pacific Rim/Asian cuisine. <g>

Chitterlings {chitlins is phonetic) are the "tripe" of a pig. Because
the pig is not a ruminant, they are very different from tripe.

The get made into andouillettes in France.

In this country, they are most often served in soul food places, when
they are identified. Otherwise they are ground up for hot dogs or
other places where they are disguised.

If you go to a soul food place with your SO, don't order chitlins if
your SO is getting catfish. DAMHIKT

(Shuddering) Why in the world would a person eat [censored]? Seriously! I have
a back-woods hillbilly hubby who eats beef heart, tongues, you name it. We
have food issues. I'll eat anything from the ocean and veggies; he likes
intestines? Thanks for sharing, guys - er, or not.

kili

ROTFL! People eat offal because they like it. Since you aren't a meat
eater it would seem like '[censored]' to you I suppose. Having killed an
animal, most of the world's people aren't stupid enough to waste the
additional tasty parts.
Besides if you've ever eaten a natural casing sausage in your entire
life you've eaten intestines anyway.......

Rodney Myrvaagnes said:

On 14 Mar 2005 23:07:07 -0600, "Bob" <virtualgoth@die_spammer.biz>

Quoted message said:

Rodney said:

Chitterlings {chitlins is phonetic) are the "tripe" of a pig.

Because

Quoted message said:

Quoted message said:

Quoted message said:

the pig is not a ruminant, they are very different from tripe.

I don't think this is quite correct. I believe that tripe is made

from the

Quoted message said:

Quoted message said:

animal's stomach lining, and chitterlings are made from the small
intestines.

(Not that there's a WORLD of difference...)

You are correct. I wasn't getting down to the millimeter. Although
where does the pig's stomach end up in that scenario?

I know in Lancaster County it is stuffed and baked. I thought in the
Soul Food culture it might end up with the small intestine.

The pig's GI tract is very much like a human's; stomach and large and
small intestines. And intestines tend to smell a bit like their
contents even after thorough cleaning. Sausage casing is only one
layer and it is not in contact with the fecal matter. I once had a
bowl of menudo (with beef parts) in Mexico that smelled like a Tulare
County dairy on a hot day. Pig stomach, on the other hand, does not
have much of a smell. In southwest Louisiana, you can find stuffed pig
stomach, called pounce or chaudin, and then smoked. They sure looked
good, but I didn't have a chance to taste them. I have had haggis and
it's, well, OK.

D.M.

"I'm a hog for you, baby!" -Clifton Chenier

Quoted message said:

One of my more memorable market-shopping moments in China was when my
friend stopped at a small stall to buy some stewed pig intestines for
her & her husband's dinner. The vendor scooped a big clump out of the
pot, and snipped it up with scissors into a plastic bag. Yum. (NOT!)

I assume your friend and husband liked it?

Or do you think they just did it to gross you out?

Rodney Myrvaagnes NYC J36 Gjo/a

The sound of a Great Blue Heron's wingbeats going by your head

Arri replied to Kilikini:

Quoted message said:

Quoted message said:

(Shuddering) Why in the world would a person eat [censored]? Seriously! I
have a back-woods hillbilly hubby who eats beef heart, tongues, you name
it. We have food issues. I'll eat anything from the ocean and veggies;
he likes intestines? Thanks for sharing, guys - er, or not.

ROTFL! People eat offal because they like it. Since you aren't a meat
eater it would seem like '[censored]' to you I suppose. Having killed an
animal, most of the world's people aren't stupid enough to waste the
additional tasty parts.
Besides if you've ever eaten a natural casing sausage in your entire
life you've eaten intestines anyway.......

I think that kili LITERALLY MEANT "feces" when she wrote "[censored]." Since
intestines contain feces, she was implying that they are irredeemably imbued
with an essence of feces. (Of course, that whole essence/existence thing is
better left to first-year philosophy students...)

Bob

Pan Ohco said:

kilikini said:

(Shuddering) Why in the world would a person eat [censored]? Seriously!
I have a back-woods hillbilly hubby who eats beef heart, tongues,
you name it. We have food issues. I'll eat anything from the ocean
and veggies; he likes intestines? Thanks for sharing, guys - er, or
not.

kili

Kili Do you like sausage with "natural" casings?
If so you're eating chitlins. Sausage with out natural casings, also
have heart in them.
Unfortunately you can't get tongue locally, they are probably all
going into sausage.

Pan Ohco

Actually, I've never been fond of sausage. Not something I've ever liked
(and that includes hot dogs).

kili