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Warning, don't drink anything while watching this clip!
http://www.youtube.com/watch?v=HuixJaAia84&NR
http://www.youtube.com/watch?v=HuixJaAia84&NR
I used his brining method a couple of years ago (last time I did a turkey) and it was fantastic!FredGarvin said:I still like "Good Eats" though. Speaking of turkey, has anyone tried his method for brining a turkey? I keep meaning to try it but just haven't gotten around to it.
Will you be risking the "fried" turkey? Even with the turkey derrick, I'm still too afraid.FredGarvin said:That does it. I'm cooking a turkey this weekend.
I'll have to try brining my next turkey before hickory-smoking it. I always brine salmon before smoking it - I don't know why it has not occurred to me to brine the turkeys.Evo said:I used his brining method a couple of years ago (last time I did a turkey) and it was fantastic!
scorpa said:Ugh I can't believe people actually eat that.
You should have seen what we did with pigs that we slaughtered when I was a kid. NOTHING was wasted. The blood was collected and made into sausage, the large intestine was cleaned and boiled as casing for the blood sausage, the small intestines were cleaned and boiled for regular sausage. Liver, kidneys, tongues, jowels, brains were all processed. There wasn't much left over from a hog when we were done with it.larkspur said:Me neither. When I first saw that show on T.V. I thought it was just a spoof. : I mean, who would eat those "bits and pieces'?
EEEEWWWW!turbo-1 said:You should have seen what we did with pigs that we slaughtered when I was a kid. NOTHING was wasted. The blood was collected and made into sausage, the large intestine was cleaned and boiled as casing for the blood sausage, the small intestines were cleaned and boiled for regular sausage. Liver, kidneys, tongues, jowels, brains were all processed. There wasn't much left over from a hog when we were done with it.
turbo-1 said:You should have seen what we did with pigs that we slaughtered when I was a kid. NOTHING was wasted. The blood was collected and made into sausage, the large intestine was cleaned and boiled as casing for the blood sausage, the small intestines were cleaned and boiled for regular sausage. Liver, kidneys, tongues, jowels, brains were all processed. There wasn't much left over from a hog when we were done with it.
turbo-1 said:You should have seen what we did with pigs that we slaughtered when I was a kid. NOTHING was wasted. The blood was collected and made into sausage, the large intestine was cleaned and boiled as casing for the blood sausage, the small intestines were cleaned and boiled for regular sausage. Liver, kidneys, tongues, jowels, brains were all processed. There wasn't much left over from a hog when we were done with it.
Blood sausage, sliced and sauteed with onions and potatoes were a wonderful winter breakfast. I grew up in a family heavily French-Canadian and the women were absolutely adamant about putting up blood sausages. It makes sense that as an iron supplement, it would have been a valuable nutritional resource in the winter. I remember the first time I was allowed to carry the wash-pan full of pig's blood from the barnyard to the house. It was a sign that even if you were a kid, you could be trusted. Drop a pan of intestines in the dirt, no big deal, spill a pan of blood in the dirt, and you would never live it down.Evo said:When I was little my mother would drive to an ethnic deli that sold blood sausage with tongue. It's actually not bad sliced really thin. I can still taste it to this day. It's not a taste you forget. It's almost black with the pink pieces of tongue in it.
I'd actually like some right now, but I haven't seen it anywhere for years.Kurdt said:Black (or blood) pudding is a staple part of the full English breakfast. Its lovely
The ingredients from the video actually sound quite yummy.Like I said before about the haggis, once you get past what its made from it is actually surprisingly tasty. If you ever smell one cooking you will definitely want to taste.
Heh "boil it for three hours or three days".theCandyman said:Hagis sure seems to require a lot of boiling. I almost wouldn't trust it after that.
Evo said:Heh "boil it for three hours or three days".
Evo said:I'd actually like some right now, but I haven't seen it anywhere for years.
Yeah, parts is parts. When hauling the scraps out of the kitchen, it is best not to get too inquisitive about where the "missing" parts ended up, if you are squeamish. Hmm, weren't there eyes in this pig's head when I lugged it in?... I'm lugging out a skull and teeth...hmmm...Mk said:Jeez guys! It's not that disgusting. Then again I guess I kinda grew up with it too.
Good ole "parts"
Oh well, it's funny either way.Moonbear said:No, no, it's "three hours AND three days, not a minute more!"
Blood sausage is impossible to find here, these days. It seems to have fallen out of favor even in the small local specialty markets. It was a staple in my childhood, but family-made, not store-bought. It was spiced and it was thickened with barley - a rich food that smelled heavenly in the frying pan.Evo said:I'd actually like some right now, but I haven't seen it anywhere for years.
They THROW black puddings? My great-aunts would have pounded those cretins to a pulp!Evo said:Aw, those crazy Brits.
"This rather medieval dish has a fanatical following. The humble black pudding even has a festival dedicated to it in northern England. In Ramsbottom, outside Manchester, hundreds compete annually in the World Black Pudding Throwing Championships. The bloody sausages are encased in ladies' tights and contestants hurl them at a 20ft-high stack of Yorkshire puddings".
Right. Ok...
http://www.bbc.co.uk/food/recipes/mostof_blackpudding.shtml
Destroying perfectly good blood sausage and yorkshire pudding?