They’re also popular in some parts of Ireland, judging from some songs I’ve heard. They’re called crubens, or something that sounds like that.
A guy walks into a deli for lunch, and asks the guy behind the counter what’s good. He replies, “Well, we’re famous for our cow’s tongue sandwich”. The first guy says, “No way, I’m not eating something that came out of a cow’s mouth! Give me an egg salad sandwich.”
Before I moved up to my medical secretary gig, I actually worked at Hormel Foods, my job title was “pork chop slicer” but besides slicing pork chops (with a blade saw, I nearly lost fingers on several occasions), I also got to package the offal.
Offal refers to such delightful cuts of meat as feet, hocks, neckbones, stomachs, ears, and tails. Mmmmmm. The stomachs were the worst, they smelled terrible.
Feet seem to be the most popular of the cuts of meat categorized as offal…at least, that’s what we packaged most of the time. This was fresh, by the way, not canned or pickled.
I also walked through the area where they make Spam on a daily basis (it was the room next door). I don’t eat Spam anymore. shudder
A few of my elderly Polish relatives eat jellied pickled pigs’ feet at Christmas. Nobody in the two younger generations has ever worked up the courage to try them, except my dad who will eat anything as long as it’s not beets, so I suspect it’s a dying tradition.
My grandmother used to eat them, and one of my college age cousins loves them. Blech.
What ARE pork rinds, anyways?
Actually, tongue meat is supposed to be very good-not a lot of fat, and VERY tender.
Well, I have been known to. I don’t buy the kind in the jar though; I get smoked pigs’ feet from the meat case at the store. I put a couple into my split pea soup and simmer the hell out of it. (Mmm-mmm-mmm!). Actually, I more often use a ham bone, but pigs’ feet will do in a pinch.
Pork rinds are pig skin deep fried in fat.
Now that I think about gross pork products, it reminds me of one of my favorite dishes, chorizo! yummmy! It consists of: Pork salivary glands, lymph glands and fat (cheeks and tongues), along with a bunch of spices. I swear, this stuff rocks!
“G-d, thank you for making me Jewish…”
Mishell
That sounds just offal.
When puns are outlawed, only Aha and his space alien…er, only outlaws will have puns.
e are on to you.
http://boards.straightdope.com/sdmb/showthread.php?threadid=36149
My grandfather used to eat pigs’ feet. He also ate blood pudding–for those who don’t know, blood pudding is, yes, congealed blood. Maybe it had something to do with living through the Depression.
My father and his brother eat souse–pig head meat (tongues, snoots, ears, what have you) embedded in some sort of gelatinous substance. I might force the stuff down to keep from starving to death…or I might not.
Blech. And I thought Spam sounded bad. Now of course there’s haggis and headcheese and sweetbreads…
I think I’ll stick with chocolate…
Pig’s feet, yep I’ve had them.
It is true that a lot of the foods in the South developed during the Depression. When you are poor and hungry you ain’t chosey.
My mom used to make them. When we were growing up you didn’t question what was put in front of you. You just ate it. Pig’s feet with vinegar. Not a regular meal, but we had them maybe a few times a year.
Later, as times got better, so did the food.
Lots of people have them with blackeye peas on New Year’s Day, it’s tradition.
Food that most people would turn their noses up at today, kept a lot of people alive in times past.
Well…hell if you eat them then I’ll eat them ultress.
Those are days long gone, my friend, aha. I stick to chicken, turkey and fish, with the occasional prime rib.
A lot of Southerns in my parent’s generation have high blood pressure, is it any wonder?
So right. I started taking high blood pressure pills at 25 and have been taking them ever since. The good news is that bp meds work. These days my bp is 120 over 80 all the time.
I’ve known of blackeyed peas on New Year’s as a Southern tradtition, but not the pig’s feet.
I eat pig’s feet, roasted. Also fried chitterlings, and I like brains scrambled with eggs. Pork neck and back bones are great baked with barbeque sauce, although there isn’t much meat. I don’t care much for ears and tails, however.
I first had blood pudding in Canada, and can’t get it here at home, dammit.
And the best part of a chicken is the neck. Eat it bones and all.
filthy
Just don’t go swimming in the cement pond for at least an hour after eating. And keep your hands off miss Ellie.
Pit e full.
Pit e full.
Black eyed peas…I THINK I’ve had them…in bean salad? They seemed more like beans than peas.
What’s so bad about black-eyed peas? I’ve eaten mussels soup.