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Never tried tripe. Here in the South, a lot of folks like chitterlings. I have never tried them and don't intend to....smelled them cooking once and it made me gag. I was told they shouldn't smell if prepared right...but still don't want them.

I use Uncle Bens rice and it's never sticky. Just don't overcook it.
 
Never tried tripe. Here in the South, a lot of folks like chitterlings. I have never tried them and don't intend to....smelled them cooking once and it made me gag. I was told they shouldn't smell if prepared right...but still don't want them.

I use Uncle Bens rice and it's never sticky. Just don't overcook it.
Being from the deep south and knowledgeable about southern cooking, ha, I thought that tripe and chitterlings were the same thing. Whatever,still yucky. One thing I've never been about to try. It took forever for me to try Calamari. It's okay, but not to die for. I'd rather have fried Oysters.
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Never tried tripe. Here in the South, a lot of folks like chitterlings. I have never tried them and don't intend to....smelled them cooking once and it made me gag. I was told they shouldn't smell if prepared right...but still don't want them.

I use Uncle Bens rice and it's never sticky. Just don't overcook it.

LOL... my family roots are southern.... My grandpa on my fathers side was a Sharecropper. My Grandma on my moms side was born at home on the homestead... nothing wasted in either family.

I have never had Chiterlings But I suppose Tripe may smell like that. I have had a Mexican version called Tripas.... which is pork intestine that is cooked a very long time in a copper pot... once cooked its kind of crispy and chopped up and thrown in a corn taco... with a liitle guacamole and cilantro and chopped onion.... Squeeze some lime on top.

So Tripe or Tripas is the term for what we call chitlins... or intestines.

Its very rich kind of livery a bit and definately an acquired taste... But I loved them.... I was fortunate because the company I worked for was mostly Mexican and Potlucks were really a treat.

deb
 
I make minute rice most of the time and it comes out perfect if I make regular rice it is all sticky and I do have to add a tiny bit of water before it gets done.

Tomorrow I am going to make some Beef and Chicken enchilladas with some spanish rice and refried beans I love mexican food but I have never made enchilladas. I bought some green and red chili enchillada sauce and some green chilli's. Wish me luck.
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In the morning I have to put some eggs in LD a bunch of the game fowl eggs were clear so 4 go into LD and as they hatch I have 4 more going into LD and then as they hatch some Chanties go into LD.
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I am cooking whole grain rice in a pressure cooker tonight. It normally takes an hour to cook. Pressure cooker is 17min.
 
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It takes practice to cook Calamari properly... My favorite is thick pieces that are scored in a criss cross fasion and deep fried in a tempura batter.... Then dipped in a Hot and sour/sweet dipping sauce.... I could eat a pound of them.... I like oysters just about any way.... Half shell... Deep fried....
Asian style Oyster shooters with Ponzu sauce is my favorite though.
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Chowder or stewed.... Yum O.

What I havent had is good Crayfish. I dont know if its the way they are prepared here or if the little bugs are too old when they are prepared.... But I keep trying them and I keep saying... Mheh....

Oh and by the way the chicken came out good... the Broth is to die for so I will be Packing that up and freezing it if I can find a decent container. All the goodness got extracted into the juice. OH well.

deb
 

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