Text 20151, 90 rader
Skriven 2007-09-08 10:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Chicken Feet 102
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 -=> Jim Weller said to Burton Ford <=-

 JW> "One of the most disingenuous claims a freshly minted multi-million
 JW> dollar lottery winner can make is that the money will not change his
 JW> life.

Apparently the key to living with winning the lottery is the
ability to keep the same general lifestyle. It's not easy,
but people have done it.

 JW> If you've ever eaten chicken feet, then you know the
 JW> first sensation to greet you is the velvety smooth skin, so delicate
 JW> it peels easily off of the diminutive bones. Following the
 JW> tantalizing texture is the perky sweetness of the dish that will
 JW> make your taste buds jump for joy. Finally and unexpectedly, you'll
 JW> be pleased by how succulent the tendon and ligaments are.

Making my mouth water, but perky sweetness is not the prime
yummy characteristic I think of when I think of chicken feet.

 JW> Not surprisingly, chicken feet's explosion of flavor comes
 JW> from a dream team of seasoning and spices - star anise, chile,
 JW> garlic, ginger, sugar, soy sauce and black bean converge to form a
 JW> savory magic potion.

The sugar should be virtually unnoticeable: I prefer a
few drops of sweet sherry in its place.

But in fact I usually prefer larger animal feet, as -

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hungarian Jellied Pigs Feet (Kocsonyas Sertescsulok)
 Categories: Hungarian, June meyer, Pork, Appetiozers
      Yield: 5 servings

      3 lb Small or medium sized pigs
           Feet, scrubbed clean and
           Split
      2 md Sized oinions, peeled
      2 lg Carrots, sliced
      3 cl Garlic; whole, peeled
      2 ts Good Hungarian paprika
      2 ts Salt
      1 tb Mixed spice

  Put pigs feet into 2 quarts of water and bring to a boil. Throw
  away water. Wash off feet in cold water.

  Add another 2 quarts of cold water and the onions, carrots,
  garlic, paprika, salt and mixed spice.

  NOTE: If you like a very firm jelly or aspic, add some veal bones
  when you cook the feet.

  Cook for about 3 hours or until feet become tender. Keep skimming
  the water to keep the broth clear.

  Put feet into a serving dish that will fit into the refrigerator.
  Strain the broth and then pour over the feet, and chill. Sprinkle
  with some paprika.

  Serve with a good hearty bread, pickled peppers, good German
  beer, and a small decanter of good vinegar to sprinkle on feet if
  desired.

  Serves 5 to 7.

  As a young child, I remember my Father bringing home pigs feet to
  cook. I never felt an aversion to them as do so many other people
  who were not raised on them. We used to eat cold homemade Jellied
  Pigs feet often. Succulent little split feet surrounded by
  flavorful melt in your mouth aspic. We would sprinkle little
  drops of vinegar over them. They were very good.

  Once in a while my father would bring home a whole pigs head and
  he would make Head Cheese. That pigs head I felt an aversion to.
  There is just something about a pigs head sitting on the kitchen
  table. I love Head Cheese and will often buy a one inch thick
  slice and sprinkle it with vinegar and eat it with a slice of rye
  bread for lunch. I do not make Head Cheese.

  Regards, June Meyer.

  MM Format by Dave Drum - 01 October 99
  FROM: Uncle Dirty Dave's Kitchen

MMMMM
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