Tails, ears, other offal recipes wanted.

[Loopeend]

I'm not sure if I'm spelling this right, but a British friend used to make something he called "faggots." They were meant as a "meal food," but he made them very small and served them as appetizers. I know that one of the ingredients was very fatty pork trimmings and that they were mildly seasoned. He rolled them in little balls, wrapped each one completely in really fatty bacon, and baked them in the oven on a cookie sheet until they were sizzly brown and absolutely delicious! I asked him for the recipe several times, but he hemmed and hawed before finally telling me that I probably didn't want to know. I trusted his judgement and let sleeping dogs lie, but I never did enjoy them quite as much after that. I haven't seen him, or even thought about the treats, in a long time. Maybe I'll look them up, myself. Then again, maybe I'm better off just remembering how good they were and moving on!

Interisting. Fried pork rind in pork fat and fried pork fat in pork fat are snacks here too; but I have never tried to make it in bacon in the oven. Did the inside became cripsy brown or stayed wet and white? (for recipe searching purposes).

You have those pork fat fried in pork fat chips in the U.S. Too. I know because I tried a paleo recipe from an U.S. website where they had sort of a Schnitzel-steak-thing; flat chicken/pork in a bred-crumble skin; but replaced it with tuna and spices; and the breadcrums-crust crushed up fried pork-rinds. Every bite tasted good; but also every bite you could fill your artery's getting clugged up. What an awfull fat-sponge..but with awesome flavours! :')
Without the pork-fat fried pork-fat crumble around it; it was a good tuna cajun-spiced patty. Might even be good to eat when you would cook the balls Jewish style instead of frying them.

Still really would like to try that recipe of your friend though. Weirdly.

 

[Loopeend]

In the "Little House" books, Laura and Mary Ingalls would put the pig tail on a stick and roast it over the fire. That sounds amazing, to me!

Oh no! LHOTP is my all time favourite. Still watch al seasons 3 times a year..
Never read the books though. The series came on TV here before the books..Maybe it is time to start to find the books; because that sounds delicious; and like something based on a true old recipe. (and maybe the books have more depth...)

 

[Loopeend]

(besides the common ones)

Share them all! I found out a lot of people think they are common; because they are common in THEIR family. I never ate moose (my forefathers neither). But squirle and seal; probably they did. In my family fried pork-brain and pork-brain-sour-pickle-cold-sausage is a thing. And fried porkfat fried in porkfat. Raw herring offcourse. I tend to automatically think that's everyones thing.. Because as children we all thought the whole world was like ours.

My family was really focused on the cheeks of fish. That was the best meat; for rich people. They were not rich. So they wanted them. But; they also disposed of chicken-skin because they wanted to eat like rich people; and rich people did not eat the skin of chicken (or skin of fish). I learned from other cultures the awesomeness that is "chicken-skin chips". And potato-skins even! Oooh and chiken feet!
No way all our fore-fathers did not eat those and knew how to make something tasty of it; but they just could not write them down.

 

[MROO]

Oh no! LHOTP is my all time favourite. Still watch al seasons 3 times a year..
Never read the books though. The series came on TV here before the books..Maybe it is time to start to find the books; because that sounds delicious; and like something based on a true old recipe. (and maybe the books have more depth...)

You really should read the books! And there is a LHOTP Cookbook, too. It's pretty neat!

 

[MROO]

Interisting. Fried pork rind in pork fat and fried pork fat in pork fat are snacks here too; but I have never tried to make it in bacon in the oven. Did the inside became cripsy brown or stayed wet and white? (for recipe searching purposes).

You have those pork fat fried in pork fat chips in the U.S. Too. I know because I tried a paleo recipe from an U.S. website where they had sort of a Schnitzel-steak-thing; flat chicken/pork in a bred-crumble skin; but replaced it with tuna and spices; and the breadcrums-crust crushed up fried pork-rinds. Every bite tasted good; but also every bite you could fill your artery's getting clugged up. What an awfull fat-sponge..but with awesome flavours! :')
Without the pork-fat fried pork-fat crumble around it; it was a good tuna cajun-spiced patty. Might even be good to eat when you would cook the balls Jewish style instead of frying them.

Still really would like to try that recipe of your friend though. Weirdly.

I don't know what recipe he used, but I found this one online:
https://www.thespruceeats.com/classic-british-faggots-recipe-435283
The finished product looks right, but it's a lot bigger than what he served. It also doesn't have enough weird things in it to make him not share the recipe. I have a feeling his had all the other odds and ends in them, as well. I'm sure you could substitute other "tidbits" into the mix ...
Edit to add: Oh, and yes, fried pork rinds are wonderful!

 

[Loopeend]

I don't know what recipe he used, but I found this one online:
https://www.thespruceeats.com/classic-british-faggots-recipe-435283
The finished product looks right, but it's a lot bigger than what he served. It also doesn't have enough weird things in it to make him not share the recipe. I have a feeling his had all the other odds and ends in them, as well. I'm sure you could substitute other "tidbits" into the mix ...
Edit to add: Oh, and yes, fried pork rinds are wonderful!

THAT sounds delish. Definately making that. But isn't is cheating? I mean.. it's wrapped in bacon

 

[itsasmallfarm]

Share them all! I found out a lot of people think they are common; because they are common in THEIR family. I never ate moose (my forefathers neither). But squirle and seal; probably they did. In my family fried pork-brain and pork-brain-sour-pickle-cold-sausage is a thing. And fried porkfat fried in porkfat. Raw herring offcourse. I tend to automatically think that's everyones thing.. Because as children we all thought the whole world was like ours.

My family was really focused on the cheeks of fish. That was the best meat; for rich people. They were not rich. So they wanted them. But; they also disposed of chicken-skin because they wanted to eat like rich people; and rich people did not eat the skin of chicken (or skin of fish). I learned from other cultures the awesomeness that is "chicken-skin chips". And potato-skins even! Oooh and chiken feet!
No way all our fore-fathers did not eat those and knew how to make something tasty of it; but they just could not write them down.

ah the cheeks of fish are great, i think there almost the best eating off the fish. where i live in Canada there is no such thing as fresh seafood here, (i live in the plains/prairie area) am in one of the two land locked provinces. but walleye cheeks are the best part of the fish. (there like zander? been told there cousins those two fish species)

the only fish i like better then a good walleye cheek is northern pike and burbot (fresh water cod) are common here and online from what i can tell
but here is an old but still somewhat popular recipe for "poor mans lobster" as we don't get lobster fresh and the ones in store are not cheap people use this recipe.
pretty much use what ever white flesh fish you have. northern pike and burbot (also known as the poor mans lobster fish in some areas i have been told)
next get a pot of boiling water and throw in salt, sugar and sometimes lemons.
boil the fish until it floats
next take out and dip in butter like lobster.

 

[itsasmallfarm]

i will try to find out those recipes for you but if you want odd ball recipes here is something a little different by today's standards.

now up north i was told the homesteaders, frontiersmen and trappers, (mainly the trappers as i am a trapper and enjoy reading and hearing about the ways of the old timers) told they would shoot or trap bear for the hides, meat and fat. was told that the bear fat was not just used for cooking but also used for lighting old oil lamps and using it as leather water proofing and even used it to oil there guns. nothing went to waste back then.

 

[Loopeend]

ah the cheeks of fish are great, i think there almost the best eating off the fish. where i live in Canada there is no such thing as fresh seafood here, (i live in the plains/prairie area) am in one of the two land locked provinces. but walleye cheeks are the best part of the fish. (there like zander? been told there cousins those two fish species)

the only fish i like better then a good walleye cheek is northern pike and burbot (fresh water cod) are common here and online from what i can tell
but here is an old but still somewhat popular recipe for "poor mans lobster" as we don't get lobster fresh and the ones in store are not cheap people use this recipe.
pretty much use what ever white flesh fish you have. northern pike and burbot (also known as the poor mans lobster fish in some areas i have been told)
next get a pot of boiling water and throw in salt, sugar and sometimes lemons.
boil the fish until it floats
next take out and dip in butter like lobster.

Hah! We had that over here too; but we pressed it in the shape of a lobster. But we used like 1 lobster claw (or crab); mix it with 90% white fish and some eggs. A bit like how surimi is fake crab. Maybe I'm starting a blog about that seperately. It is interesting how in many cultures people tried to "copy" what rich people ate. We had also "poor mans asparagus". And why? Often the product used to create these "fake" things are perfectly delicous on their own; and even more delicious when properly prepared. Do you think it was actually trying to recreate what fancy people had and feeling more fancy; or just being creative? (pike roasted over fire is delicious; but maybe not every day and you want to something else with it now and then? Get a bit creative in the kitchen?).

 

[Loopeend]

i will try to find out those recipes for you but if you want odd ball recipes here is something a little different by today's standards.

now up north i was told the homesteaders, frontiersmen and trappers, (mainly the trappers as i am a trapper and enjoy reading and hearing about the ways of the old timers) told they would shoot or trap bear for the hides, meat and fat. was told that the bear fat was not just used for cooking but also used for lighting old oil lamps and using it as leather water proofing and even used it to oil there guns. nothing went to waste back then.

Apparently even back in caveman times they used fat from animals to make candles. (they probably were more like an oil lamp). Allways wanted to try that out. To make it; and experience what it is like. How it smells/what kind of light it gives/etc. Seems like a lot of work for some light on dark-evenings. And a lot of killing.. If you use the fat for cooking, ánd oil lamps, ánd boot-polish, ánd preparing skins.. sounds like you quite need a bunch of animals...But then again I would not know how fat a bear can actually get before hybernation.