I was not particularly aware of those cookbooks, but, in any case, there is not much, if anything, unused in the meat processing plants anyway. As for kishke, I can't say that I have ever heard of it, so I doubt that I have ever tried it unless it was something I have eaten without knowing the name. I have no reason to seek out kosher foods, but I have nothing against them either, so I have eaten a few things here and there that were labeled kosher, As for the seasonings in the pan of blood, I said that sausage spices are added to the blood to make blood sausage. I expect that it would not taste very much like sausage otherwise.
Roger Loran Bailey"Religion is the sigh of the oppressed creature, the heart of a heartless world, & the soul of soulless conditions. It is the opium of the people."
Karl Marx The Militant: http://www.themilitant.com Pathfinder Press: http://www.pathfinderpress.com Granma International: http://www.granma.cu/ingles/index.html----- Original Message ----- From: "Kim Friedman" <kimfri11@xxxxxxxxxxx>
To: <bksvol-discuss@xxxxxxxxxxxxx> Sent: Thursday, January 07, 2010 3:12 AMSubject: [bksvol-discuss] Re: Ot: disagreeable ingredientsRE: Re: OT Southern Corn Bread Recipe
Hi, Roger, I find it ironic nowadays that there are cookbooks on how to use all parts of the animal. It is called the "Head-to-tail" movement. It isn't wasteful and I would guess everything is used. I can agree with that. A shokhet, i.e., a person who slaughters or butchers animals for those keeping kosher, would not use the blood at all as it is forbidden and the hind parts are forbidden. I don't know if you've ever had kishke before, but if you have the variety eaten by Ashkenazi Jews, you have beef casing to hold the mixture consisting of onions, salt, pepper, and I can't be sure what else goes into it. I had my first piece of kishke when attending my cousin's Bar Mitzvah. I'm thinking that you must probably add more stuff to the blood in your pan, such as seasonings and other things to give it body, flavor, etc. I goofed by not saying why I find this ironic. Simply put, there seems a lot of folk from what one would regard as being of the upper classes looking down on plebeian cuts and offal in the old days. Regards, Kim. -----Original Message----- From: bksvol-discuss-bounce@xxxxxxxxxxxxx [mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx] On Behalf Of Roger Loran Bailey Sent: Wednesday, January 06, 2010 10:07 AM To: bksvol-discuss@xxxxxxxxxxxxx Subject: [bksvol-discuss] Re: Ot: disagreeable ingredientsRE: Re: OT Southern Corn Bread Recipe As for chicken feet, when I was a small child my grandmother had a flock of chickens which she slaughtered herself and she thought the feet were something of a delicacy. She was the only one. No one else would eat them. That is why I recognized the odor of chicken feet cooking when I microwaved that chicken wiener. As for haggis, I have never tried it, but I heard a Scot on the radio describing how it was made and he said to all who might think it unappetizing that it looks, smells and tastes just like sausage. I would have no problem trying it if I came across it. As for blood, this is something else that I have never tried, but I know basically how to make blood sausage. You collect the blood of a freshly killed hog and put it in a pan or cauldron and cook it while continuously stirring. Sausage spices must also be added. After the blood is thoroughly cooked you ladle it into sausage casings and when it cools it firms up into a firm sausage. Blood pudding is also something that could be made, but I have never encountered instructions for making that. As for hearts and gizzards, well, those are the giblets and they are my favorite part of the chicken. I like their chewy texture. Roger Loran Bailey "Religion is the sigh of the oppressed creature, the heart of a heartless world, & the soul of soulless conditions. It is the opium of the people." Karl Marx The Militant: http://www.themilitant.com Pathfinder Press: http://www.pathfinderpress.com Granma International: http://www.granma.cu/ingles/index.html ----- Original Message ----- From: "Kim Friedman" <kimfri11@xxxxxxxxxxx> To: <bksvol-discuss@xxxxxxxxxxxxx> Sent: Wednesday, January 06, 2010 8:18 AM Subject: [bksvol-discuss] Ot: disagreeable ingredientsRE: Re: OT Southern Corn Bread Recipe Hi, Roger, I looked at something called The Complete Soup Cookbook and one of the ingredients necessary for making a decent chicken stock was chicken feet. I suppose they had to be cleaned and prepped, but the feet probably provided a gelatinous texture to the stock and I doubt if there is much meat on them. I do know what goes into a haggis, to wit, lungs, lites, liver of a sheep, oatmeal, etc. I've also heard of dishes that require you to use blood as in black pudding and some kinds of sausages. Kosher cooks will cook tongue, liver, gizzards, hearts. I tried a Mexican tripe soup and couldn't like it, although I understand Philadelphia pepper pot requires it. I wonder what scrapple tastes like? I believe it requires pork belly and liver. I hope I haven't revolted you too much. I can't say I've decided about sweetbreads and kidneys. Regards and may your future meals provide you with pleasure rather than squeamishness, Kim. -----Original Message----- From: bksvol-discuss-bounce@xxxxxxxxxxxxx [mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx] On Behalf Of Roger Loran Bailey Sent: Saturday, January 02, 2010 9:24 AM To: bksvol-discuss@xxxxxxxxxxxxx Subject: [bksvol-discuss] Re: OT Southern Corn Bread Recipe If you have tried wieners or balogna then I think you would find the ingredients of haggis a lot more appetizing. Wieners and balogna are made from parts that are not marketable seperately. Think snouts, lips, etcetera. I remember once microwaving a chicken wiener. It became apparent what part of the chicken was the main ingredient in that one. The house was filled with the aroma of chicken feet. Roger Loran Bailey "Religion is the sigh of the oppressed creature, the heart of a heartless world, & the soul of soulless conditions. It is the opium of the people." Karl Marx The Militant: http://www.themilitant.com Pathfinder Press: http://www.pathfinderpress.com Granma International: http://www.granma.cu/ingles/index.html ----- Original Message ----- From: "Kim Friedman" <kimfri11@xxxxxxxxxxx> To: <bksvol-discuss@xxxxxxxxxxxxx> Sent: Saturday, January 02, 2010 12:47 AM Subject: [bksvol-discuss] Re: OT Southern Corn Bread Recipe Hi, Valerie, first of all, I wish to make it clear I was not offended in the least. The unfortunate thing about emails is that you have to guess about the spirit in which it was sent. Mine was just a comment and a little bit of gentle kidding because, I for one would eat your cornbread like a shot, but people keeping kosher would be deprived unless they decided to cheat. I wasn't raised in an observant household. My mother made pork chops which I love to eat. I am the member of the family who likes pork, sausages of nearly all sorts (haven't tried haggis because the ingredients in it are things I don't care to contemplate [not for the faint of heart or stomach and won't tell you].), bacon, ham, etc. I've tried spam, and I don't think I like it although would eat it if disguised. I'm sorry you thought I was offended. I will try harder to make myself clear. Regards, Kim. _____ From: bksvol-discuss-bounce@xxxxxxxxxxxxx [mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx] On Behalf Of Valerie Maples Sent: Friday, January 01, 2010 9:34 PM To: bksvol-discuss@xxxxxxxxxxxxx Subject: [bksvol-discuss] Re: OT Southern Corn Bread Recipe Very true! Do not mean to offend anyone. I used soy milk; would that be better than cow's milk? Or is anything from pork family unclean? I used to babysit for a Hassidic Jewish family, but that was almost 30 years ago. We used paper plates and food set out if I had to feed the kids while mom and dad were gone. Valerie On Jan 1, 2010, at 11:16 PM, Kim Friedman wrote: Hi, I think I saw something similar called spider corn bread because a frying pan or skillet was used and another word for skillet is spider. This sounds scrumptious, but I must warn you, Valerie, Orthodox Jews are unlikely to eat this unless they don't mind cheating (smile). I wouldn't mind eating this with butter and honey. Yum. Regards, Kim. _____ From: bksvol-discuss-bounce@xxxxxxxxxxxxx [mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx] On Behalf Of Susan Sent: Friday, January 01, 2010 3:07 PM To: bksvol-discuss@xxxxxxxxxxxxx Subject: [bksvol-discuss] Re: OT Southern Corn Bread Recipe Thanks hone! I will treasure this! I have something similar to this recipe but no cast iron skillet! Ha ha! Susan _____ From: bksvol-discuss-bounce@xxxxxxxxxxxxx [mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx] On Behalf Of Valerie Maples Sent: Friday, January 01, 2010 5:02 PM To: bksvol-discuss@xxxxxxxxxxxxx Subject: [bksvol-discuss] Re: OT New Year's Traditions Mom's Cornbread 2-3 tablespoons bacon grease solids (not already melted) 1 cup white self rising cornmeal 1 large egg 1 cup milk Put your 2-3 tablespoons bacon grease solids (not already melted) grease in cold (well seasoned small cast iron) skillet and place it in the oven WHILE preheating the oven to 400 I do the next step in a 2 cup glass measuring cup. It should be in glass, and not too large if you do not have something similar. Combine 1 cup white self rising cornmeal and one large egg until lumpy. A minute or so after the oven has reached its desired temp (so the grease will be hot enough for the next step), add 1/3 cup milk at a time, stirring the batter well between each addition. Once the batter is well mixed, remove skillet from oven and pour most of the grease into the batter, leaving enough to lubricate the pan. You know the grease was hot enough if it sizzles when added to the batter and again when you pour the mixture into the pan. (This sometimes takes a few batches to gauge while learning the technique.) Stir quickly into the mix the batter until well mixed (but trying not to allow the pan to cool much) and then pour in the hot greased cast iron skillet. Bake at 400° for about 18 minutes, until edges pull away. I place a dinner plate over the skillet and turn upside down immediately after taking out of oven. If it sticks, your pan needs more seasoning. Doug likes his middle soft, so we only cook about 16 minutes, his mom likes hers dryer,so she cooks up to 20 min. Without sight, I would guide cook times by desired result and play in subsequent preparations. We butter (or smart spread) our tops and bottoms so they reheat better, his mom slices hers in the middle and adds a pat of whatever there. personal preferences. Enjoy! Valerie On Jan 1, 2010, at 3:27 PM, Susan wrote: Hope you'll share the corn bread recipe! sSusan __________ Information from ESET NOD32 Antivirus, version of virus signature database 4736 (20100101) __________ The message was checked by ESET NOD32 Antivirus. http://www.eset.com <http://www.eset.com/> __________ Information from ESET NOD32 Antivirus, version of virus signature database 4736 (20100101) __________ The message was checked by ESET NOD32 Antivirus. http://www.eset.com <http://www.eset.com/> __________ Information from ESET NOD32 Antivirus, version of virus signature database 4736 (20100101) __________ The message was checked by ESET NOD32 Antivirus. http://www.eset.com <http://www.eset.com/> __________ Information from ESET NOD32 Antivirus, version of virus signature database 4736 (20100101) __________ The message was checked by ESET NOD32 Antivirus. http://www.eset.com To unsubscribe from this list send a blank Email to bksvol-discuss-request@xxxxxxxxxxxxx put the word 'unsubscribe' by itself in the subject line. 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