I was watching some bbq on TV and the gentleman was cooking pig intestines. What's the proper pronounciation ?
Chitlands ? Chitlen ? not sure, sounded as if he was saying shitlands and I was lmao :roflmao:
The name used around here is Chitlins.
I did your research for ya. See Chitlins (http://whatscookingamerica.net/History/ChitlinsHistory.htm)
I would rather starve to death and eat my own leg before I ate that crap! :biggrin: Rocky Mountain oysters is as brave as I get. :eyebrownod:
Semp
Come on now Silencer!!( shitlands) :rolleye: :eyebrownod:CHITLINSis the proper name, that's what they will serve at the inaugural ball when Obama goes in. :biggrin: cc
what I find funny is people will not eat hogma but will eat sausage. just for you southerners hogma is a german dish that you stuff a pigs stomach with potatoes fresh sausage carrots cabbage and stuffing. people hear the pig stomach and think it is sick so then I say O so you like eating fresh sausage right? most of the time they will say yes. the only difference between fresh sausage and hogma is sausage is farther on down the line to the chit hole. maybe they like eating chit?
Around here we call em GUTS and leave them on the ground. Then we make fresh sausage and can it........without the guts.
but I do enjoy a sausage link now an then.......so I cant complain about someone else cleaning them so I can eat them. :nono:
Thanks for the link Semp. The guy doing the taste test claimed they tasted like prime rib. I'd give it go if prepared properly, I wouldnt trust anyone around my town :nono:
"Shitlands"... close enough ! :laf:
That reminds me of a friend from Michigan that never knew what Chitlins really were until he came south. He always thought it was what us "down south folk " called baby chickens. :rolleye: :laf:
I've tried stuffed chitin's once or twice but never acquired a true taste for them. :noway: :nono: :sad3:
Now crackling cornbread is another story... Yummmmm ! :biggrin:
Quote from: coyotehunter_1 on May 13, 2008, 07:44:07 PM
Now crackling cornbread is another story... Yummmmm ! :biggrin:
Now your talking !!! :highclap: :highclap:
Jeb
Cracklin cornbread? Can I get that at a resturant around the LBL? :laf:
Aigs and brains is more up my alley............Good EATING BABY!!! :yoyo:
Maybe a little souse meat for lunch too.
Quote from: Bopeye on May 14, 2008, 03:53:43 PM
Aigs and brains is more up my alley............Good EATING BABY!!! :yoyo:
Maybe a little souse meat for lunch too.
I am with ya on the Aigs and brains I used to eat a good bit of em......But what is souse meat ? :shrug:
I'd give it go if prepared properly
Silencer, There is a small town in South Carolina name Salley, They have a Chitlin Strut ever year and Thousands of people from all over the country converge on the Town, I've never been but have heard that it was good, Check out www.chitlinstrut.com
I have tried them they taste like chicken! :laf: :laf:
eggs n brains :puke: ?? Isnt souse cow skin ? I'd try the souse not sure about brains.
that chitlan strut sounds and looks like a good time.
I do not think souse is cow skin. anyone eat scrapple?
Scrapple? Heard of it but don't know what it is. cc
I have had eggs and brains,souse,tripe,scrapple,cracklins,krepples.We made all that stuff when I was younger
and the neighbors would all get together for a big butcher weekend
You forgot one Bill ...... head cheese.
Give me a big ole fat juicy cheeseburger with a big ole mess of steak fries and I'll settle for that. :sneer:
So what is Souse ?
Is this correct ?
SOUSE
Head cheese, also called souse and brawn, is a jellied loaf or sausage. Originally it was made entirely from the meaty parts of the head of a pig or calf, but now can include edible parts of the feet, tongue, and heart. The head is cleaned and simmered until the meat falls from the bones, and the liquid is a concentrated gelatinous broth. Strained, the meat is removed from the head, chopped, seasoned and returned to the broth and the whole placed in a mold and chilled until set, so it can be sliced.
That sounds about right I was pretty young when all that stuff was going on,but I do remember eating
it
Pickeled heart,toung,and pigs feet also
nOW i LOVE FRESH HEAD CHEEZE
Quote from: DirtyDog on May 15, 2008, 08:26:52 AM
Give me a big ole fat juicy cheeseburger with a big ole mess of steak fries and I'll settle for that. :sneer:
AMEN BROTHER!
I don't eat that souse meat, tried it once long time ago. Never again
QuoteSo what is Souse ?
Is this correct ?
SOUSE
Head cheese, also called souse and brawn, is a jellied loaf or sausage. Originally it was made entirely from the meaty parts of the head of a pig or calf, but now can include edible parts of the feet, tongue, and heart. The head is cleaned and simmered until the meat falls from the bones, and the liquid is a concentrated gelatinous broth. Strained, the meat is removed from the head, chopped, seasoned and returned to the broth and the whole placed in a mold and chilled until set, so it can be sliced.
Yep, that pretty much describes it... 'bout everything but the squeal. :laf:
Years ago, I often watched my grandmother make souse meat (also called head cheese around here) from freshly killed hogs heads... usually two or three at a time.That stuff sure stunk up the house but when done it was a treat.
Mass produced souse meat can be found in some stores even today but I have not found any that even starts to compare in taste or texture to good home made.
Cracklins are a bi-product of rendering the fat from a hog. Basically chunks of fatty meat and skin is boiled, removing the grease (Lard). Cracklins are what's left after the lard is removed. They can then be ground up to be used as a seasioning.
Quote from: Carolina Coyote on May 13, 2008, 04:35:08 PM
Come on now Silencer!!( shitlands) :rolleye: :eyebrownod:CHITLINSis the proper name, that's what they will serve at the inaugural ball when Obama goes in. :biggrin: cc
:roflmao: :roflmao: :roflmao: :roflmao: pardon me, i just pissed my pants...
Sorry Bushy but I'm no Obama Fan. cc
nothin to be sorry about, i'm with you buddy.
scrapple is the left overs from butchering; the bones you trimed off as well as the feet (without the hoves), heads, tails whatever. useing both beef and pork the meat should be cooked in seperate (oh iv used deer instead of beef) containers due to the beef takeing longer to cook ( i also forgot to mention tounge, liver, and kidneys), you cook it until the meat starts to fall off the bones. take the meat and put it thru a grinder, measure broth approx. return meat to broth and add a mix of 2/3 cornmeal to 1 part flous and seasnon to taste, salt pepper, corriander whatever you want. cook this untill the meal and flour is done stirring constantly. when you have finished cooking pour into loaf pans and let cool. we cut it in 1/4 " slabs and fry till brown on both sides, put it on your plate with a little syrup for dressing and its good, serve with eggs (brains go good with the eggs ans scrapple roo). oh i forgto to mention a little ork skin in the broth helps it should have a decent fat content.
souse meat; not shure, we take the feet and lower hock and tounge and cover with water and cook till the meat is falling off the bones, shredd or grind the meat and put the meat back in the broth (the broth has ussualy cooked down a good bit dont add water) put in a glass or ceramic loaf pan (dont use metal on this one with the scrapple metal is ok) and puty in the fridge to set up, some people add a pack of knox unflavered gelitene to this but useally the broth is all thats needed. after this has set up (cooled for at least 24 hours though 48 hours is better it can be sliced into chunks (as much as you want to eat at one time) dressed with a little vinegar and salt and pepper and your good to go. i sometimes just dress it with salt and some hot sause.
both of these items are by-produsct of buchering but well worth the effort of makeing them. makeing the scrapple is easier than it sounds but does take a bit of time.
Quote from: Silencer on May 15, 2008, 01:42:24 PM
So what is Souse ?
Is this correct ?
SOUSE
Head cheese, also called souse and brawn, is a jellied loaf or sausage. Originally it was made entirely from the meaty parts of the head of a pig or calf, but now can include edible parts of the feet, tongue, and heart. The head is cleaned and simmered until the meat falls from the bones, and the liquid is a concentrated gelatinous broth. Strained, the meat is removed from the head, chopped, seasoned and returned to the broth and the whole placed in a mold and chilled until set, so it can be sliced.
The local grocery store occasionally carries souse that's made here. Its like eating liquid lard for your heart. Tastes pretty good though. I get it ever once in awhile and eat it with saltine crackers. Yummy!
Semp
It would be cool if some of ya could bring some to the LBL for the rest of us to try. :biggrin: Along w/ your local cough medicine & mouth wash. :eyebrow:
Well we will see what we can do about the Mouth wash at the LBL but you have to come to Georgia to get the Chitlins, I think I can arrange that. :biggrin: cc
Quote from: Carolina Coyote on May 23, 2008, 06:49:20 PM
Well we will see what we can do about the Mouth wash at the LBL but you have to come to Georgia to get the Chitlins, I think I can arrange that. :biggrin: cc
Sounds like a plan. :eyebrow: :biggrin: