Vesta & Her Strange Epicurean Experiences

[Odin's Hand]

The trick with greens is to wash them very thoroughly. I was taught to clean the leaves 3 times at least before putting them onto boil. Don't use too much ham hocks, butter or bacon when cooking because they get too runny.

[vesta111]

The trick with greens is to wash them very thoroughly. I was taught to clean the leaves 3 times at least before putting them onto boil. Don't use too much ham hocks, butter or bacon when cooking because they get too runny.

OH Yes called 3 waters in some places.  Same with chittlens, there should never be any smell before cooking.

I love Okra but I cannot handle the slime.  So I just steam them whole and no slime.

BBQ is not just about the meat, the fixens are just as important. 

[Chris_]

OH Yes called 3 waters in some places.  Same with chittlens, there should never be any smell before cooking.

I love Okra but I cannot handle the slime.  So I just steam them whole and no slime.

BBQ is not just about the meat, the fixens are just as important. 

You actually EAT chittlens?

I wouldn't feed that crap to my dogs........

Used for organic plant fertilizer around here.......definitely not fit for human consumption......

doc

[vesta111]

You actually EAT chittlens?

I wouldn't feed that crap to my dogs........

Used for organic plant fertilizer around here.......definitely not fit for human consumption......

doc

Yes as a matter of fact I tried it once.

Neighbors was a Marine, his family and he were southern blacks and taught me allot about life.  It went both ways I believe.

I taught his wife to play Canasta and she taught me to play Spades.

One day when she had her weekly card playing date and invited me to join in she was cooking up Chittlens.    She and her friends walked me through the 100 waters, the seasoning, the importance of no smell, the boil, drying then the frying.

Interesting that, but not as unusual as Korean white dog, lizard, Indonesian bat, Stinky fruit, or the Philippine fish that smells like dirty diapers.

Just one small nibble cannot kill me, actually I do not care for goat, rabbit or lamb.

I have passed on eye balls, lobster, fish or mammal, internal organ meat is also a bit iffy.
 
Worse thing I ever tried was beef brains in milk.   Lord it came in a can,  sold all over the south--  Potted meat comes in second. 

[vesta111]

  BTW, was it Sparky who said that when holding a Brit, never serve Callamarty ?

[The Village Idiot]

Worse thing I ever tried was beef brains in milk.   Lord it came in a can,  sold all over the south--  Potted meat comes in second. 

Say what?? I have never heard of that, must not be a Texas thing.

[thundley4]

Say what?? I have never heard of that, must not be a Texas thing.

Pork Brains in milk gravy made by Armour.

http://tkcollier.wordpress.com/2009/02/27/pork-brains-in-milk-gravy/

[The Village Idiot]

http://tkcollier.wordpress.com/2009/02/27/pork-brains-in-milk-gravy/

Can I vomit in advance?

[debk]

My paternal grandmother, who was in her early 30's when she came to the US from Scotland, made "creamed brains" on toast. I remember, as a young kid, watching her fix them one time.....and didn't know what they were cause she called them something else. My mother was there and told me what Gran was really cooking....fortunately my mom fixed something else for her and my dad and me. Gran and Grandad were the only people I ever knew who would eat those things.


Runnin' Buddy's husband fixes fried okra like his Mama does. (Nanny K is 97 yo and just an incredible Southern lady and can she ever cook!) He slices it into quarter inch slices, gets a little bit of cornmeal on them, and fries them in a really hot iron skillet with Crisco oil. Makes a horrendous mess of the stove! I usually won't go near okra, but this was crispy, salty, not greasy or slimey. It was really good!

[NHSparky]

  BTW, was it Sparky who said that when holding a Brit, never serve Callamarty ?

Nope--twarn't me.  I like calamari.  In fact, you remind me that it's been quite a while since I was at Ronaldo's in North Hampton (Route 1 at Route 111, next to the state liquor store).  Great calamari "appetizer".  HUGE portion, too.

[vesta111]

My paternal grandmother, who was in her early 30's when she came to the US from Scotland, made "creamed brains" on toast. I remember, as a young kid, watching her fix them one time.....and didn't know what they were cause she called them something else. My mother was there and told me what Gran was really cooking....fortunately my mom fixed something else for her and my dad and me. Gran and Grandad were the only people I ever knew who would eat those things.


Runnin' Buddy's husband fixes fried okra like his Mama does. (Nanny K is 97 yo and just an incredible Southern lady and can she ever cook!) He slices it into quarter inch slices, gets a little bit of cornmeal on them, and fries them in a really hot iron skillet with Crisco oil. Makes a horrendous mess of the stove! I usually won't go near okra, but this was crispy, salty, not greasy or slimey. It was really good!

Debk you remind me of the time my grandmother made Fin&Haddie for my dad.

It is some kind of stew made with salted fish and milk. The smell is Lord awful, dad loved it but mom I had to sit outside on the porch to get away from the smell.

[zeitgeist]

Nope--twarn't me.  I like calamari.  In fact, you remind me that it's been quite a while since I was at Ronaldo's in North Hampton (Route 1 at Route 111, next to the state liquor store).  Great calamari "appetizer".  HUGE portion, too.

   100% of Sicilians I personally surved say Ronaldo's is the best Italian food North of Boston.

Huge portions is the operative phrase.  At first I thought they did a heck of a take-out business based on the bags coming out but nope, they use sewer covers for plates I swear.  You could feed a family of five on one entree.

As a side note you could not get me to eat calamari, nor any oily fish.  Gag reflex won't let it go down the throat.

Off to physical therapy.  I am done with this tripe for the moment.

[Celtic Rose]

My paternal grandmother, who was in her early 30's when she came to the US from Scotland, made "creamed brains" on toast. I remember, as a young kid, watching her fix them one time.....and didn't know what they were cause she called them something else. My mother was there and told me what Gran was really cooking....fortunately my mom fixed something else for her and my dad and me. Gran and Grandad were the only people I ever knew who would eat those things.


Runnin' Buddy's husband fixes fried okra like his Mama does. (Nanny K is 97 yo and just an incredible Southern lady and can she ever cook!) He slices it into quarter inch slices, gets a little bit of cornmeal on them, and fries them in a really hot iron skillet with Crisco oil. Makes a horrendous mess of the stove! I usually won't go near okra, but this was crispy, salty, not greasy or slimey. It was really good!

My grandma cooks it the same way, and I think it was her mother-in-law, who was from Texas and Oklahoma, who taught her to do it that way.

[Thor]

One is either from Texas or Oklahoma, NOT both!!!  IMO, ALL Okies should keep their ass North of the Red River!!!

[Odin's Hand]

One is either from Texas or Oklahoma, NOT both!!!  IMO, ALL Okies should keep their ass North of the Red River!!!

I'll be down there in DFW next month ( )...might be at Texoma sometime this summer.

[Godot showed up]

Nope--twarn't me.  I like calamari.  In fact, you remind me that it's been quite a while since I was at Ronaldo's in North Hampton (Route 1 at Route 111, next to the state liquor store).  Great calamari "appetizer".  HUGE portion, too.

Calamari--yum. Years ago I used to make special trips to Randazzo's in Sheepshead Bay in Brooklyn just for their calamari.

Not even close to being in the same category as brains in milk and chittlens. Calamari is  normal food; I mean, if a person eats clams, he should have no trouble eating calamari.

[debk]

Calamari--yum. Years ago I used to make special trips to Randazzo's in Sheepshead Bay in Brooklyn just for their calamari.

Not even close to being in the same category as brains in milk and chittlens. Calamari is  normal food; I mean, if a person eats clams, he should have no trouble eating calamari.

I like calamari too!

As a side note you could not get me to eat calamari, nor any oily fish.  Gag reflex won't let it go down the throat.

You had bad calamari....it isn't oily.....at least none that I've ever had.

[zeitgeist]

I like calamari too!


You had bad calamari....it isn't oily.....at least none that I've ever had.

Opps, didn't mean calamari was oily. 

[Chris_]

Last time I had calamari was at the sushi place down the street.  It was overcooked but otherwise tasted great.  We had to send it back because it was nearly inedible, like chewing on rubber bands.

[debk]

Last time I had calamari was at the sushi place down the street.  It was overcooked but otherwise tasted great.  We had to send it back because it was nearly inedible, like chewing on rubber bands.

There used to be a great restaurant here, that used tempura batter on sections that were 2-4 inches long. With a spicy hot fruity type dipping sauce. OMG...they were divine....

I liked the spicy octopus salad at sushi bars too....

[vesta111]

There used to be a great restaurant here, that used tempura batter on sections that were 2-4 inches long. With a spicy hot fruity type dipping sauce. OMG...they were divine....

I liked the spicy octopus salad at sushi bars too....

We had this restaurant up the street called Spuds that bought their clams from Gloster Mass.      They closed.   

The sellers soaked clams and oysters in water and corn meal that some how cleaned out the digestive track from all mud and grit.  The only clams I have ever eaten where the belly's were pristine and clean.   Freaking amazing in taste, all the fried clams up to then I had removed the belly's as they were gritty .

Then for some reason Howard Johnsons had a clam plate of clam strips and a chocolate Frap were a major part of my diet when I traveled. 

BTW abalone cut into strips and fried tastes just like the clam strips we get today.

I am thinking of buying some little neck clams and trying the soak with corn meal method and steaming them up----Problem is I wonder if I have to head for the beach to get a few gallons of salt water to soak them in with the corn meal.??

[NHSparky]

There used to be a great restaurant here, that used tempura batter on sections that were 2-4 inches long. With a spicy hot fruity type dipping sauce. OMG...they were divine....

I liked the spicy octopus salad at sushi bars too....

You wouldn't think "Cow Hampshire" had good sushi, but there's a place in downtown Portsmouth that's as good as anyplace I've been.  (zeit--you gotta hit Sakurabana if you get a chance--way better than Sake.)  You wouldn't think there's a difference in the taste of a live scallop versus one you'd normally get--but boy, would you be wrong.

[debk]

You wouldn't think "Cow Hampshire" had good sushi, but there's a place in downtown Portsmouth that's as good as anyplace I've been.  (zeit--you gotta hit Sakurabana if you get a chance--way better than Sake.)  You wouldn't think there's a difference in the taste of a live scallop versus one you'd normally get--but boy, would you be wrong.

Probably because one is a real scallop and the other is a "punch-out" from a stingray....

[Chris_]

ha ha ha..   Sounds tasty.

[NHSparky]

Probably because one is a real scallop and the other is a "punch-out" from a stingray....

It's not hard to tell the difference between scallops and ray.  I've never been served ray at the place I'm talking about.  Others, well....