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Post by othmar on Jan 28, 2006 7:07:44 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 I do not know andoui brikatw. But the version we make is a proper stew but due to the fact that the stew has a lot of gelatine in it from the hog head and the trotters it will firm up if you cool it down to the point where it can be cut. That might have not been intended in the old days but today where we have all a fridge it has lead to a new variation of that stew to be eaten without reheating it.
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Post by othmar on Jan 28, 2006 7:12:01 GMT 12.75
Two Tales- I am looking foreward to reading that recipe here. The name does not ring a bell by me other than that it almost sounds Chinese. Once I see recipe I might be able to tell you the European version of it.
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Post by brittonfaith on Jan 28, 2006 7:34:48 GMT 12.75
Othmar, you answered a curiosity I had about why my pickled pigs feet are jellied. I'd never thought about the gelatine they formed when canned in jars. I don't know why this hadn't crossed my mind, knowing how souse gels up.
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Post by othmar on Jan 28, 2006 16:48:29 GMT 12.75
Othmar, you answered a curiosity I had about why my pickled pigs feet are jellied. I'd never thought about the gelatine they formed when canned in jars. I don't know why this hadn't crossed my mind, knowing how souse gels up. Hi Buck N' Beans, yes absolutly back when I was young and handsome, now all that is left is handsome, that was how we made gelatine for various meat products. Pig trotters consist almost entierly of skin, bone and tendons. These parts are all loaded with natural gelatine.
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Post by Two Tales on Jan 28, 2006 19:31:09 GMT 12.75
As I said I don't know the correct spelling but that's what my Grandma called it..it's a German/Dutch dish..that sets up even will still slightly warm...I haven't had a chance to call Mom (no excuse) yet but will.... ;D I have had the Butcher's Meal on more than one occation..My uncle was a professional butcher and coming from rural Ohio with all the Dutch, German and Polish....when some of us boys assisted him we were often invited to eat supper with the families...
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