Stale Kracker
Fun watch. Only get about half of what he's saying.
https://www.youtube.com/watch?v=hv22OVk0n68-
Fortunately or Unfortunately I'm understanding him. 😆
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I understood every word.
Bout starved me to death with low country boil.
He does a gator and deer in a couple more videos.
Wizard with a knife.
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Them be some spendy chitlins.
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I would have to be near starved to eat guts.
No amount of boiling will get the funk out.
Seasoning just masks the youck.
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Not too Cajun for me to not understand as hillbilly is my 1st language LOL
but I go along with butchdog I would have to be real hungry .
Yes I know their ground into hotdogs sausage and countless processed foods along with eyes butt holes
But I could never overcome the thought of just eating guts
I watch the food network guy dont recall his name but very populr one on youtube eating anything and every thing In one African area they were boiling guts for dinner but did not clean them left all the goodies inside
The Host just said look there still loaded lwith all the "bullets " i think they were goat guts and said i may need some medical help after this but ate them any way
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Chitlins, menudo, stigghiola, tripe…hey, when done right, they're all delicious.
I had a bowl of Sicilian tripe soup in a Las Vegas restaurant, and while there was a slight trace of "funky" it was amazing. Anybody who has enjoyed sausage with "natural casing" has eaten guts; it isn't that unusual even here.
I did blanch a bit when Andrew Zimmern ate that bit of goat gut with bullets. It wasn't boiled; they simply threw them on the coals for a bit.
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Being raised on a farm in the south where killing hogs was a yearly ritual , I understand chitlins. Said I understand them but never eaten them . Know a bunch of folks that love them but I ain't one of them .No amount of cleaning can eliminate the smell. They are for sale in the supermarkets down here [eastern NC]A restaurant in a nearby town does them once a month. The line to get in wraps around the building .As the old saying goes " folks use everything but the squeal on a hog''
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"Rooter to the tooter" applies also.
Cracklins might be good.
Never had them but in corn bread they might be delicious. So I have been told.
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Cracklings the deep fried skin
I have and still eat them not only the store bought pufed up v we lions in local stores but the real fat loaded versions that Crack your teeth LOL
a some what local butcher shop 20 or so miles has them on Thursdays but limit one bag per
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Cracklins and pork skins are a tad different.
I do like pork rinds. Never tried cracklins
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Butchdog3: 33163717496219/comments/33163717958171
Cracklins and pork skins are a tad different.
I do like pork rinds. Never tried cracklins
Odds are you will like them find a local butcher shop i will guess they can fix you up
Spoiler alert
they are very hard. Some feel like you're chipping your teeth as you bite down and have a thin layer of fat on them. I am sure they are not considered healthy by any stretch
My Mom and my MIL ( both families from the south ) used to bake them the corn bread, but my wife and I like them as they are .
You can also toss them in an oven and bake them . they will some what puff up and be easy to chew LOL
More like pork rinds, most are used to buying in the stores by the chip isle
Now dang it I am craving some fresh cracklins
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I suppose dude is the 21st century Justin Wilson, I garontee and a WWF wrassler. I wonder how long it'll take me to get fluent in the lingo?
Ditch-Runner - Anthony Bourdain ate the wart hog * in Namibia and Andrew Zimmern ate sheep guts with the bullets in Arizona.
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I think you have that backwards. I watched Andrew a lot but could not stand Bourdain. And it was definitely in Africa that the guts with bullets scene was filmed. It's moot, anyway.
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No offense, but think I’ll stick to tenderloins and pulled pork.
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It wasn't long ago that beef ribs and oxtails were considered throw-away parts at the stockyards. Now they're highly sought after - and priced accordingly. We're slowly getting to the "it's all food" stage, even here in the US.
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Got a cousin not too from J-Deere. Raises about 500 hogs for butcher. Went with friends to get sausage, met fellow leaving with BIG box of pigs feet. Said you fellows are leaving the best part for me. Ain't eating no feet from anything
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My son worked with a group of Mexicans all were Good guys best I could tell any way .a few months back they were very mad the price of chicken feet had gotten crazy
To each their own but I can't imagine eating chicken feet
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I can't drink enough beer for me to try to eat that and this is a guy that has eaten some things that I'm not proud of. 😋
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Rocky Raab - Andrew was on the Rez with two sisters parting out a sheep. There was a Starving Marvin of a little girl double fisting eats. Starts about 01:00 at 03:05
https://www.youtube.com/watch?v=ZkwTKV1p0ew
I was just watching a thing about ox tails. And like some folks I stopped buying oxtails. First you had to go to "ethnic" supermarkets for them then occasionally now I see them at round eye supermarket at expensive cut prices. It did make great stock but at these price forget it.
https://www.youtube.com/watch?v=mXKIy9AMios
Butchdog3Â - Pig feet are good. I think I'll make Souse again soon. After my eye surgery when I'm stuck at home.
Ditch-Runner - I always thought chicken feet were a Chinese thing but now i think about it I do see them at the Mexican supermarket.
cbxjeff - Thanks, good looking out. More for me and with luck the prices will drop.
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We found oxtails at the base commissary recently. Made a wonderfully unctuous soup.
Butchdog, I remember picking on pickled pigs feet with my Mom decades ago. Still like both head cheese and souse. Prefer the souse's vinegary twang. Same with pickled herring.
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Local Walmart has chicken feet
After the comment from my son and his Mexican friends , I looked about a year ago and was a bit suprized I am guessing ( well not really ) due go the last 10 years or so of migrants moving into the area
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My brother is operations manger for a large equipment supplier / agricultural construction company . Focused on poultry . He says feet are the most profitable part of the bird . 90% of production goes overseas.
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Rocky Raab: 33163717496219/comments/33163766968731
We found oxtails at the base commissary recently. Made a wonderfully unctuous soup.
Butchdog, I remember picking on pickled pigs feet with my Mom decades ago. Still like both head cheese and souse. Prefer the souse's vinegary twang. Same with pickled herring.
There is a small Mexican sandwich shop by me. They bake all the bread fresh in house and have a hogshead cheese sandwich that is fabulous! Head cheese, avocado, onion, fresh jalapenos, spicy mustard on a fresh baked roll. Delicious!
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If you like headcheese check out "Chicharron Prensado" a Mexican supermarket usually carry it. It's basically pork cracklin all pressed together into a block. Snacking goodness.
I prefer Panamanian "style" Souse no vinegar but uses lime juice instead. Then again I do buy the "Party Mix" from Santa Fe market. It's basically pig's ear, skin and feet in a jar vinegared. Next time I'm at Santa Fe I'll have to ask how the Vatos use chicken feet.
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yoshmyster You jogged my memory. Before I retired I worked with this guy that did eat pig ears. He brought a bunch in a crock pot once to work to eat and share. Looked liked a bunch of cut up leather shoes simmering in muddy water. I told him thanks but I had just got through eating my lunch. I lied. Lol
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