Text 34106, 119 rader
Skriven 2010-01-30 08:15:48 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Glen Jamieson
Ärende: Chitterlings???
=======================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> I'm sure I'm not the first to think of that method. We didn't use the
 DD> intestines for sausage casings. But, we sometimes used them for
 DD> sausage (a la andouille-style) or for chitterlings. Sausage casings
 DD> were "store-bought".   Bv)=

 GJ> Plastic sausage casings?  The Filipinos also make their equivalent of
 GJ> chitterlings from pork skin, usually sold in a large bag to eat as
 GJ> snack food on buses or as nibbles (pulutan) while drinking beer.  A
 GJ> small plastic bag of garlic vinegar is usually supplied with them, to
 GJ> be sprinkled or for dipping just before eating.

Nope. We used hog casings, beef casings, and sometimes lamb casings. All
natural. 
 
I think you may have meant "chicharrones" not chitterlings.
 
From Wikipedia:

Chicharrón is a dish made of fried pork rinds. It is sometimes made from
chicken, mutton, or beef.

Chicharrón is popular in Andalusia, Spain, and in Latin America is part of the
traditional cuisines of Argentina, Bolivia, Brazil (where it is called
torresmo), Colombia, Cuba, Dominican Republic, Guatemala, Honduras, El
Salvador, Mexico, Nicaragua, Panama, Peru, Philippines, Puerto Rico, Venezuela,
and others. The singular form, chicharrón, is also used as a mass noun,
especially in the Philippines where words do not have a pluralized form. They
are usually made with different cuts of pork, but sometimes made with mutton.
In Argentina with beef. In Costa Rica they are usually made from pork ribs or
similar cuts, rinds are rarely used.

The pork rind type is the skin of the pork after it has been seasoned and deep
fried. In Mexico they are eaten in a taco or gordita with salsa verde. In Latin
America they are eaten alone as a snack, with cachapas, as a stuffing in arepas
or pupusas, or as the meat portion of various stews and soups. 

Philippines - tsitsaron, as it is spelled in Filipino (chicharrón is now an
acceptable variant term, a derivative of the Spanish word chicharrón) is
usually eaten with vinegar, chopped chillies in vinegar or with bagoong, lechon
liver sauce, or pickled papaya called atchara. Tsitsarong manok, made from
chicken skin, is also popular.

-+-

'Chitterling' is a Middle English word for the small intestines of pigs,
especially as they are fried or steamed for food.[1]

As pigs are a common source of meat throughout the world, the dish known as
chitterlings can be found in most pork-eating cultures. Chitterlings are
popular in most parts of Europe, where pig intestines are also used as casing
for sausages. Thomas Hardy wrote of chitterlings in his novel Tess of the
D'Urbervilles, when the father of a poor family John Durbeyfield talks of what
he would like to eat:

"Tell 'em at home that I should like for supper, - well, lamb's fry if they can
get it; and if they can't, black-pot; and if they can't get that, well,
chitterlings will do."

They are also eaten as a dish in many West Asian cuisines.

In the United States, chitterlings are an African American culinary tradition
and a Southern culinary tradition sometimes called "soul food" cooking. In
vernacular terms, chitterlings are often pronounced as chit'lins.

People in the Caribbean and Latin America also make use of it in traditional
dishes such as Mondongo. They are also a popular street food in many South
American cities and towns.

-+-

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicharrones (Pork Cracklins) 
 Categories: Five, Pork, Snacks
      Yield: 6 servings
 
      2 lb Pork rind or skin; trimmed,
           - fat discarded
      1 ts Salt
      2 c  Water
           Oil for deep fat frying

  Cut pork rind into 2-inch squares. sprinkle with salt, spread
  on cookie sheet in one layer and bake in a 250řF oven for 3
  hours.

  Cool and set aside in covered jars until ready to use. When
  needed, pour oil to about 1/3 the depth of the pan. Heat 5-8
  minutes on medium high heat. Fry pork rinds until they puff up
  [about 3-5 minutes].

  Drain and serve with a dipping sauce which is a mixture of 2
  Tb vinegar, 1/8 tsp salt and 1 clove crushed garlic. [Dash
  of black pepper optional.]

  Serves 6

  Courtesy of Cocina Cubana Club/Pascual Perez & chef Sonia
  Martinez

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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