Printable View
There was a thread at SDMB where someone asked if anyone had eaten pig's feet. So I just tried one (Hormel).
Ye...ah. Tasted like pork and vinegar. I didn't much care for the cartilage. Pretty boring, really.
Red beans and rice is traditionally made with pickled pork (pickled pork 'butt', which would be the butt-end of the shoulder). Can I use pickled pigs' feet (successfully) in red beans? I mean, I can eat them plain; but I'd rather use them in something.
The real test for a carnivore should be "How would you marinade and serve a side of long pig?".
Sure. Toss them right in. I'd add some other pork product to bulk up the meat ratio, but the feet will do just fine.Quote:
Originally posted by Johnny
The phrase “pickled pigs’ feet” is forever tainted for me from my time in the cast of the play You Can’t Take It With You.
They didn’t have any frankfurters, indeed.
I’m not sure I could ever really taste one.
I had pig's feet while in Paris a few years ago. They were not pickled, IMS. They were a great big meh, IMO.
I went in the butchers the other day. I said "Do you have pig's feet?".
He replied, "No, I've always walked like this!"
My mother occasionally puts pig's feet in the menudo she makes. She doesn't do it all the time, but I don't know why she does it sometimes and not others.
When she was pregnant with my brother...oh, about 31 years ago, she craved pickled pig's feet. I remember we'd go to the market, buy one for her, pass it around so we could smell it, and then give it to her. None of the other kids were willing to give it a chance. I'm pretty sure none of us eat the pig's foot in the menudo either.
Hormel offers, or at leased used to offer, a somewhat similar product called "pickled pork tidbits." It was basically the same thing as the pickled pig's feet without the bone and cartilage. Same vinegary flavor and gelatin, though.
I prefere them Korean or Okinawan style.
Good Chinese dim sum restaurants always serve chicken feet. They look like little fried baby hands to me. My family has a rule for our restaurant adventures around the world: "He who order the chicken's feet, eats the chicken feet."
I've never eaten any thing billed as "pig's feet," only ham hocks.
Mmm, ham hocks. I could eat me some of those, preferably with mashed potatoes and sauerkraut .Quote:
Originally posted by CairoCarol
Heh. Reminds me of my early, early days in Japan, when I was near totally illiterate in Japanese. On adventurous days, I'd walk into a restaurant and play "Japanese Menu Roulette" - "I'll have this, this, and that, and some rice."Quote:
Originally posted by CairoCarol
I usually got something good, something OK, and something I didn't want again...
Back in culinary school days, one of the students prepared trotters--he had done a long braise in a rather garlicky sauce, and I found them very tasty. Trotters are making a comeback, and Good Food just interviewed the two chefs running Animal and their inclusion of trotters (and other piggy parts) on their menu.
I'd cook them at home, but I'm afraid I'd be the only one in the house who would eat them.