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bruceha2000 said:
Happy New Year @JaeG and @Teila !!


https://en.wikipedia.org/wiki/Chislic
Looks to be something that couldn't possibly be easier to make. Cut meat small, fry meat fast, cool a bit, add some "spices" and eat.


Do you have other apple tree varieties or are there some nearby?


Only 98°F, may be time for another log!

DD1 told me yesterday that it is DC2's (*) 11th BDay on the 30th, same day as @Teila !

Dear Cat :gig#2, like #1, came from the Humane Society at (assumed) 5 Y/O, except 5 years later.
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My sister’s bday was yesterday also.
 
Blooie said:
Ooh, chislic is a staple of the Sioux Falls area of South Dakota. It's such a regional dish that if you travel 100 miles outside of SF in any direction you probably won't find it, but almost all bars, many restaurants, (and even the local Dairy Queens for a long time) have it. It's similar to a fondue, but it's small pieces of mutton, venison (my preference) or beef. You toss the pieces into a hot skillet of oil, let it cook for a few minutes, then take it out and sprinkle it liberally with coarse salt. Eaten while enjoying a tall, cold beer, I kinda like to think that's what Heaven serves at least once a week! Love me some chislic 'n' beer. Some folks mess it up by overcooking it, or serving with barbecue sauce, garlic salt, or other nonsense, but just plain salt is perfect. This is how it came last time I ordered it, and I have to admit I'm not as fond of it in strips as I am little chunks, and I don't need or want all the fru-fru extras like fries and toast and stuff. Just the meat, salt and a beer.

View attachment 1222775

And Pig Cheeks are actually the temple meat of a pig, not truly "pig cheeks". They are a bit chewy, but they pack more pork flavor per bite than any other cut of pork. We serve them seasoned, floured and fried with mashed taters, milk gravy made with the pan drippings, and corn. Always. It's how I grew up on them. Ma could buy 4-5 packs of them for next to nothing and feed all 7 of us, and we loved them! We all still do, my kids do, and my grandkids do. The only place I can get them is when we got back, again, to Sioux Falls. We always take an empty cooler, pick up a package of dry ice for it, then pack that cooler as tightly as we can with package after package of pig cheeks. When we get home some packs go to Kenny, some to Tam, and the rest are hoarded in my freezer.
View attachment 1222786 View attachment 1222787 View attachment 1222788
Click to expand...

Yummy!
 
Happy New Years Eve Day! I guess it is not going to thaw today. Bad for my vegetable garden. Overcast and 20 degrees.
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Blooie said:
Ooh, chislic is a staple of the Sioux Falls area of South Dakota. It's such a regional dish that if you travel 100 miles outside of SF in any direction you probably won't find it, but almost all bars, many restaurants, (and even the local Dairy Queens for a long time) have it. It's similar to a fondue, but it's small pieces of mutton, venison (my preference) or beef. You toss the pieces into a hot skillet of oil, let it cook for a few minutes, then take it out and sprinkle it liberally with coarse salt. Eaten while enjoying a tall, cold beer, I kinda like to think that's what Heaven serves at least once a week! Love me some chislic 'n' beer. Some folks mess it up by overcooking it, or serving with barbecue sauce, garlic salt, or other nonsense, but just plain salt is perfect. This is how it came last time I ordered it, and I have to admit I'm not as fond of it in strips as I am little chunks, and I don't need or want all the fru-fru extras like fries and toast and stuff. Just the meat, salt and a beer.

View attachment 1222775

And Pig Cheeks are actually the temple meat of a pig, not truly "pig cheeks". They are a bit chewy, but they pack more pork flavor per bite than any other cut of pork. We serve them seasoned, floured and fried with mashed taters, milk gravy made with the pan drippings, and corn. Always. It's how I grew up on them. Ma could buy 4-5 packs of them for next to nothing and feed all 7 of us, and we loved them! We all still do, my kids do, and my grandkids do. The only place I can get them is when we got back, again, to Sioux Falls. We always take an empty cooler, pick up a package of dry ice for it, then pack that cooler as tightly as we can with package after package of pig cheeks. When we get home some packs go to Kenny, some to Tam, and the rest are hoarded in my freezer.
View attachment 1222786 View attachment 1222787 View attachment 1222788
Click to expand...

Blooie, you've got me drooling...:drool:drool:drool It's been years since I was in SD.
 
Tea is about perfect temperature right now. Aaaaah.
Happy New Years Eve Day! It is only 20 degrees out there. Idk if the chickens will want out or not. Hoping to make a bunny water warmer or 2 today. And put up a solid divider to keep the new bunny away from the other girls until i am sure she is healthy.
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bruceha2000 said:
Happy New Year @JaeG and @Teila !!


https://en.wikipedia.org/wiki/Chislic
Looks to be something that couldn't possibly be easier to make. Cut meat small, fry meat fast, cool a bit, add some "spices" and eat.


Do you have other apple tree varieties or are there some nearby?


Only 98°F, may be time for another log!

DD1 told me yesterday that it is DC2's (*) 11th BDay on the 30th, same day as @Teila !

Dear Cat :gig#2, like #1, came from the Humane Society at (assumed) 5 Y/O, except 5 years later.
Click to expand...
I don't know about trees nearby now, but i will be getting more. I didn't want to get two of the same variety which is all they had.
 

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