I don't know about using chicken feet in stock, but I had them as part of a dinner at a very traditional Chinese restaurant.
Misha Roger Loran Bailey wrote:
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 AMSubject: [bksvol-discuss] Ot: disagreeable ingredientsRE: Re: OT Southern Corn Bread RecipeHi, Roger, I looked at something called The Complete Soup Cookbook and one of the ingredients necessary for making a decent chicken stock was chickenfeet. I suppose they had to be cleaned and prepped, but the feet probablyprovided 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 bloodas in black pudding and some kinds of sausages. Kosher cooks will cooktongue, liver, gizzards, hearts. I tried a Mexican tripe soup and couldn't like it, although I understand Philadelphia pepper pot requires it. I wonderwhat 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 aboutsweetbreads and kidneys. Regards and may your future meals provide you withpleasure rather than squeamishness, Kim. -----Original Message----- From: bksvol-discuss-bounce@xxxxxxxxxxxxx[mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx] On Behalf Of Roger Loran BaileySent: 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 madefrom parts that are not marketable seperately. Think snouts, lips, etcetera.I remember once microwaving a chicken wiener. It became apparent what partof 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 RecipeHi, Valerie, first of all, I wish to make it clear I was not offended in theleast. The unfortunate thing about emails is that you have to guess aboutthe 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, butpeople keeping kosher would be deprived unless they decided to cheat. Iwasn't raised in an observant household. My mother made pork chops which Ilove 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 stomachand won't tell you].), bacon, ham, etc. I've tried spam, and I don't think Ilike 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 bebetter 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 anddad 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 afrying 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 eatingthis 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 RecipeThanks hone! I will treasure this! I have something similar to this recipebut 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 milkPut 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 WHILEpreheating the oven to 400I 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 thebatter 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 (buttrying not to allow the pan to cool much) and then pour in the hot greasedcast 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 ofoven. If it sticks, your pan needs more seasoning.Doug likes his middle soft, so we only cook about 16 minutes, his mom likeshers 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, hismom 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 signaturedatabase 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 signaturedatabase 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 signaturedatabase 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 signaturedatabase 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@xxxxxxxxxxxxxput the word 'unsubscribe' by itself in the subject line. 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