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.
"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".
"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>
"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>
"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?"
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.
"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.
"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>
"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.
"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?"
(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.
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!)
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.......
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.
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
(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...)
(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).
