|
Post by OLKoot on Jan 14, 2006 10:45:55 GMT 12.75
Got a question for you, my wife is looking for pork liver and has not been successful.....she tried our local supermarket butcher, but he couldnt help her......can you suggest some place where she might get some....she's looking to make some Polish dish's in the near future.......
|
|
|
Post by Two Tales on Jan 14, 2006 11:52:09 GMT 12.75
Steve, let me check over ta Salem Prime Cuts and maybe even at the Wally World super store..I think I saw some there..it was frozen and sliced if that make a diff...couple of other shops might have it...then again you might have to order it...
|
|
|
Post by OLKoot on Jan 14, 2006 12:22:09 GMT 12.75
Thanks Ralph....by the way , how are yah feeling these days, and hows the new grandchld???
|
|
|
Post by Brikatw on Jan 14, 2006 16:48:36 GMT 12.75
I hope he's feeling with BOTH hands Steve.... with what Ralphs been through lately and a new Grandbaby he needs both....
|
|
|
Post by OLKoot on Jan 18, 2006 13:01:57 GMT 12.75
Find out anything Ralph?
|
|
|
Post by Two Tales on Jan 18, 2006 16:41:42 GMT 12.75
Aint been out much the last couple of days had Dr appointments (INR and ECG) yesterday and today...I'm feeling pretty good in fact..Steve if Ii can keep the brain working I' ll check tomorrow about the liver...BTW what dish is she planing? ? might have to show up for dinner ;D haven't heard from the kids about the grandbaby sense the last post, but hope to tonight or tomorrow... it's a 4 hour drive to the hospital from thier house...rough on them...
TT
|
|
|
Post by othmar on Jan 18, 2006 21:31:45 GMT 12.75
Sorry haven't been here for a couple of days, work and more work plus redoing my website completely, better navigation, all new layout and tons more information. So far I have 100 new pages together.
But anyway I am here to answer SteveTheOLKootKorot's question. Well my friend liver is something we all should eat more it is healthy and very nutritious but the dogs eat it all. Thats right, nobody wants to eat liver and so big meat processors don't even bother harvesting the liver it goes streight in the dog food containers.
Here in British Columbia we are fortunate and get liver because the population is mainly made up of Chinese, Muslims and Eastern Europeans all of which love liver and thus it is readely available even in Super-Stores.
My best bet for you is to find a samll butcher shop or a specialty butcher shop they might have liver or can get it for you. Sometimes Super-Stores have chicken liver available which is basically the same as pork or beef liver. Also dig all the way down in the frozen meat section. Sometimes they have frozen liver but because nobody buys it it ends up on the bottom of the freezer box.
Let me know when you find it. Mind sharing the recipe here? I like Polish meat dishes. ;D
It is a real shame that today barely anybody eats meats like liver, heart, thong, tripe and such dings because it is this meats that have all the good stuff in them we need for a healthy diet and nutrition supplement. Sometimes it makes me laugh, some folks run to the drug store to get iron pills and pay a fortune for it yet if they would eat a 1/4 pound liver they would get more iron and it only would cost them about 25cent.
|
|
|
Post by OLKoot on Jan 19, 2006 6:34:10 GMT 12.75
Othmar , thanks for the info.....she's making a Pork liver Patte......Polish style, I'll give you an idea and try to spell it as close as I can....its called PASHTEK?? Anyway, I'll try to corner her for the recipe..... By the way, your right about some of those dishs using inerds as ingredients.....On my fathers side , my Grandmother used to make CHULENT (SP) which is basicall a stew of heart, liver , kidney and some other things I cant remember.....My Step Grandfather on my mothers side, made an excellent German sausage using lung , rice, onions and a variety of other spices.....fried till the skin was kinda crunchy but yet pliable....YUMMMMY......Then of course the usuall scare hit the fan, that it was all high in cholestrol and triglycerides, so I was forced to stop eating it....well now that I"ve got my numbers down to a very good level, I mught treat myself once in awhile to some of the stuff. The funny thing is my wife said she wouldnt want to be in the house when I cooked them, so I told her to find a place to go and make herself comfortable ;D ;D ;D
|
|
|
Post by Paws on Jan 19, 2006 7:03:48 GMT 12.75
Steven, Liver is loaded with vitamin K!
|
|
|
Post by Paws on Jan 19, 2006 7:06:35 GMT 12.75
Hey Othmar! Where can I find good Knockwurst? Heard them called Knockwurst, Knackwurst,and Garlic Knockers. Anyway, loaded with garlic, love 'em, and can't find them anyplace. While you are at it any idea where I can find Ringed Liver Pudding?
|
|
|
Post by othmar on Jan 25, 2006 11:15:03 GMT 12.75
Hey Othmar! Where can I find good Knockwurst? Heard them called Knockwurst, Knackwurst,and Garlic Knockers. Anyway, loaded with garlic, love 'em, and can't find them anyplace. While you are at it any idea where I can find Ringed Liver Pudding? I should come more to these boards, again I missed a question sitting here all lonely waiting to be answered. Well, Paws. To tell you the truth I do not know where you would get garlic Knackwurst in your area. My best bet is to ask around by the local butcher shops and specialty meat shops. Of course since you are a member of the SausagemakingOrg. you could learn how to make your own sausages ;D As for the Ringed Liver Pudding, I haven't got the foggiest idea. Never heard of it either. But after searching the internet a bit I found this recipe and it looks simple enough to do. Liver Pudding for one Servings 1 lb Liver 1 c Rice Milk (They don't say how much?) 1 Onion; chopped Lard (They don't say how much?) Salt and pepper (They don't say how much?) 1/2 c Corn syrup 1 c Raisins 2 Eggs; beaten Cook and chop up liver. Cook rice in milk. Fry onion in lard, add liver, rice, salt and pepper. Stir in syrup, raisins and eggs. Bake in a moderate oven for about an hour. This makes a large pudding and it's not too bad. Even if you don't like liver, you may just like this (that's what they say).
|
|
|
Post by brittonfaith on Jan 25, 2006 12:06:04 GMT 12.75
HEY OTHMAR!!! What's your experience in telling the sex of a dressed chicken or turkey by feeling the breast bone? My "grammy" used to do this and showed me how to do it, but I can't remember if a more protruding bone means a hen or rooster/tom. I'm thinking that a fuller breast is on a hen. Thus, the breast bone is more sunken or flat feeling.
The roosters that I've dressed seem to be more gangly. But of course, that may have something to do with my feeding program. I always give the hens special attention so they lay better.
|
|
|
Post by brittonfaith on Jan 25, 2006 12:26:17 GMT 12.75
Hey Othmar! Where can I find good Knockwurst? Heard them called Knockwurst, Knackwurst,and Garlic Knockers. Anyway, loaded with garlic, love 'em, and can't find them anyplace. While you are at it any idea where I can find Ringed Liver Pudding? My local grocery store has ringed liver pudding as well as scrapple, souse and head cheese. I bought some liver pudding for New Year's. Boy has the commercially made liver pudding gone to the dog's! I couldn't tell the difference between it and braunschweiger. You might be better off taking Othmar's suggestion and make your own! When you come up to the GT, there is a Riesbeck's store in Cambridge, if you are desperate for it though.
|
|
|
Post by Paws on Jan 25, 2006 14:16:55 GMT 12.75
Thanks Othmar! Thatrecipe might work on the wife, if only she would eat rice or raisens! ;D Doesn't sound much like what I'm looking for. Yes Iwill be making my own Knackwurst for sure. Faith I'll be checking out that grocery in Cambridge as well. ;D
|
|
|
Post by brittonfaith on Jan 25, 2006 15:09:21 GMT 12.75
I found this recipe on the web www.mixson.org/html/familyrecipes.htmlI have not tried this. But, it sounds real similar to a sandwich spread I used to make for the men working the hay fields. Just didn't use the head or stuff it in casings. Went great with cold beer on a hot day! My kids even like it - I just don't tell them what's in it. EEWWW...GUTS? (Mmm, Mmm! Yummmmy!) ;D ;D I had to read it a couple of times to figure out Onnie's technique. If you're going to smoke it don't add the rice listed in the directions. I've taken the liberty of running spell-check on this. This old gal could NOT spell! Onnie's Hog Liver PuddingSource: Onnie Lee Mixson (born: 1883) This recipe was found with some old family papers. It's not a joke. This was an honest to gosh dish done at "hog killing time". 1 hog head 2 livers, with lights (lungs) 2 hearts 2 sweetbreads 4 kidneys Add other meats like "melts" or other meat. Cook until tender and grind in sausage mill. Season with salt, pepper and sage to taste. Mix 1 1/2 cups cooked rice with what you were going to use right away. IF KEPT ADD NO RICE. Stuff in large casings. Cook in the water where the hog head was cooked, about 15 min. Do not boil, just simmer. You kept the part, after it was stuffed in casing, hung like sausage and hung in the smoke house - THIS WAS WITHOUT RICE. Cook in the oven enough for a meal until brown, eaten with hot biscuits and syrup were best ever. This was made every butchering day.
|
|
|
Post by othmar on Jan 26, 2006 22:04:50 GMT 12.75
Hey Othmar! Where can I find good Knockwurst? Heard them called Knockwurst, Knackwurst,and Garlic Knockers. Anyway, loaded with garlic, love 'em, and can't find them anyplace. While you are at it any idea where I can find Ringed Liver Pudding? My local grocery store has ringed liver pudding as well as scrapple, souse and head cheese. I bought some liver pudding for New Year's. Boy has the commercially made liver pudding gone to the dog's! I couldn't tell the difference between it and braunschweiger. You might be better off taking Othmar's suggestion and make your own! When you come up to the GT, there is a Riesbeck's store in Cambridge, if you are desperate for it though. Well aren't you lucky then. If you live close to paws you might give him the address so he can buy some too. Enjoy
|
|
|
Post by othmar on Jan 26, 2006 22:10:14 GMT 12.75
HEY OTHMAR!!! What's your experience in telling the sex of a dressed chicken or turkey by feeling the breast bone? My "grammy" used to do this and showed me how to do it, but I can't remember if a more protruding bone means a hen or rooster/tom. I'm thinking that a fuller breast is on a hen. Thus, the breast bone is more sunken or flat feeling. The roosters that I've dressed seem to be more gangly. But of course, that may have something to do with my feeding program. I always give the hens special attention so they lay better. You are right the fuller breast is the hen. She needs more room in her body cavity for her eggs. As are maybe aware of it if a hen pops an egg there is another one getting ready to be poped 24 hours later and a still smaller one to be poped 48 hours. So there are at any given time 3 to four good developed eggs in her body cavity.
|
|
|
Post by othmar on Jan 26, 2006 22:26:57 GMT 12.75
I found this recipe on the web www.mixson.org/html/familyrecipes.htmlI have not tried this. But, it sounds real similar to a sandwich spread I used to make for the men working the hay fields. Just didn't use the head or stuff it in casings. Went great with cold beer on a hot day! My kids even like it - I just don't tell them what's in it. EEWWW...GUTS? (Mmm, Mmm! Yummmmy!) ;D ;D I had to read it a couple of times to figure out Onnie's technique. If you're going to smoke it don't add the rice listed in the directions. I've taken the liberty of running spell-check on this. This old gal could NOT spell! Onnie's Hog Liver PuddingSource: Onnie Lee Mixson (born: 1883) This recipe was found with some old family papers. It's not a joke. This was an honest to gosh dish done at "hog killing time". 1 hog head 2 livers, with lights (lungs) 2 hearts 2 sweetbreads 4 kidneys Add other meats like "melts" or other meat. Cook until tender and grind in sausage mill. Season with salt, pepper and sage to taste. Mix 1 1/2 cups cooked rice with what you were going to use right away. IF KEPT ADD NO RICE. Stuff in large casings. Cook in the water where the hog head was cooked, about 15 min. Do not boil, just simmer. You kept the part, after it was stuffed in casing, hung like sausage and hung in the smoke house - THIS WAS WITHOUT RICE. Cook in the oven enough for a meal until brown, eaten with hot biscuits and syrup were best ever. This was made every butchering day. In Switzerland we use to do a very similar recipe but we did not stuff it in casings. To the above mixture we added potatoes and fresh choped cabbage. Then everything was boild until it was a stew. You also could let the stew get cold in the fridge and it would turn into a meat cake which could be cut and was eaten with mustard and bread. At the time when my brother and I where butcher apprentices it was part of our training to go from October to the end of Novemebr to the farmers and butcher their hogs. Everything was done at the same day the old fashioned way. By the time we where packing the meat ready for the fridge and made the cures for ham and bacon the farmers wife had cooked all the innards to a stew and we all sat down on the table ate the stew, sausages and sauerkraut and washed it all down with a glass or two of fresh pressed wine. I have very fond memories of that time and the prfessional experience I gained. The name of the meal is called "butchers meal" and still today come October you will find a more up-to-date version of this simple meal in any restaurant in Switzerland even in 5 star joints and in the big cities. Of course the people there have no clue why it is called the "Butchers Meal". The ingredients in the city are a little different, usually 1 pock chop, 1 pork steak, a pice of liver, 1 fresh grilled bratwurst plus a slice of bread with butter and a glass of wine or beer. As a side dish it is sauerkraut and mash potatoes smotherd in dark brown gravy with fried onions. It always strikes me a bit funy when I see how "poor people" food becomes a delicatese. We had the same experience in China, our translater could not trink bark tee and or eat porridge with fish sauce, a specialty in many expensieve restaurants. His comment. "We use to eat this food when we had the 25 year famine. We had to eat the leaves of the trees and the roots just to stay alive I do never again want to eat such food even if it is a specialty today."
|
|
|
Post by Two Tales on Jan 27, 2006 11:36:32 GMT 12.75
There is a dish that I like very very much that I haven't had in years called Pon Hous (I'm not sure of the spelling on that) but its a type of pork pudding that has liver, heart, fresh pork and cornmeal along with spices..that I'm not sure of...I'll talk to mom and see if she remembers how its made and see if I can get her recipe..it's absolutly outstanding when sliced and fried up for breakfast... OH and Steve, no go at the wally world SS, they have beef and veal liver, no pork (although I'm sure I've seen it there) and I haven't been able to talk with Salem Prime Cuts yet...
|
|
|
Post by Brikatw on Jan 28, 2006 5:43:44 GMT 12.75
Kinda sounds like andoui. A cajun version of bucther day sausage. It's made with all kinds of different stuff. Sometimes fish and seafood, sometimes venison, pork or beef. Alot of times rice is used in it as a filler. Very tasty stuff
|
|