| Kilikini |
Pix posted on ABF (alt.binaries.food).........
They turned out awesome! I got them already cleaned, but I had to remove
the cartiledge on the inside, no big deal. I sliced them into rings,
floured-egg washed-panko'd them. In the Panko I added Italian seasoning and
garlic. I put them into hot oil and presto! They weren't tough at all! A
definite do-over, although my husband protested the fragrance of the kitchen
the entire time. Oh well. He likes his grits, peppers, country music,
etc., I love my squiddlies. We'll reach a happy medium someday.
kili
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| hubert liverman |
"Kilikini" <kilikini@tampabay.rr.com> wrote in message
news:nEXYd.178992$JF2.141681@tornado.tampabay.rr.com...
> Pix posted on ABF (alt.binaries.food).........
>
> They turned out awesome! I got them already cleaned, but I had to remove
> the cartiledge on the inside, no big deal. I sliced them into rings,
> floured-egg washed-panko'd them. In the Panko I added Italian seasoning
and
> garlic. I put them into hot oil and presto! They weren't tough at all!
A
> definite do-over, although my husband protested the fragrance of the
kitchen
> the entire time. Oh well. He likes his grits, peppers, country music,
> etc., I love my squiddlies. We'll reach a happy medium someday.
>
> kili
Just tell him that are they are "young,stump whupped chittlins"... That,
with a Conway& Loretta CD on the stereo should mediate the problem... The
"hand slung" ain't as tender. :-)
Try the same seasonings without the flour,and maybe less oil. Add Tomato
sauce (your favorite), simmer if needed and serve over pasta. Not to red,
and not to oily is the trick. Adjust to your mutual tastes as always.
Enjoy!
Hubert Liverman
Founder and Apprentice Member of "The Loyal Sons of the South".
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| Kilikini |
hubert liverman wrote:
> "Kilikini" <kilikini@tampabay.rr.com> wrote in message
> news:nEXYd.178992$JF2.141681@tornado.tampabay.rr.com...
>> Pix posted on ABF (alt.binaries.food).........
>>
>> They turned out awesome! I got them already cleaned, but I had to
>> remove the cartiledge on the inside, no big deal. I sliced them
>> into rings, floured-egg washed-panko'd them. In the Panko I added
>> Italian seasoning and garlic. I put them into hot oil and presto!
>> They weren't tough at all! A definite do-over, although my husband
>> protested the fragrance of the kitchen the entire time. Oh well.
>> He likes his grits, peppers, country music, etc., I love my
>> squiddlies. We'll reach a happy medium someday.
>>
>> kili
>
>
> Just tell him that are they are "young,stump whupped chittlins"...
> That, with a Conway& Loretta CD on the stereo should mediate the
> problem... The "hand slung" ain't as tender. :-)
> Try the same seasonings without the flour,and maybe less oil. Add
> Tomato sauce (your favorite), simmer if needed and serve over pasta.
> Not to red, and not to oily is the trick. Adjust to your mutual
> tastes as always.
>
> Enjoy!
>
> Hubert Liverman
>
> Founder and Apprentice Member of "The Loyal Sons of the South".]
You know, he talks about Chitlins and/or chitterlings and such. I have
absolutely NO idea what he's talking about. :~) That's okay; he's
learning about Pacific Rim/Asian cuisine. <g>
kili
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| hubert liverman |
> > "Kilikini" <kilikini@tampabay.rr.com> wrote in message
> > news:nEXYd.178992$JF2.141681@tornado.tampabay.rr.com...
> >> Pix posted on ABF (alt.binaries.food).........
> >>
> >> They turned out awesome! I got them already cleaned, but I had to
> >> remove the cartiledge on the inside, no big deal. I sliced them
> >> into rings, floured-egg washed-panko'd them. In the Panko I added
> >> Italian seasoning and garlic. I put them into hot oil and presto!
> >> They weren't tough at all! A definite do-over, although my husband
> >> protested the fragrance of the kitchen the entire time. Oh well.
> >> He likes his grits, peppers, country music, etc., I love my
> >> squiddlies. We'll reach a happy medium someday.
> >>
> >> kili
> >
> >
> > Just tell him that are they are "young,stump whupped chittlins"...
> > That, with a Conway& Loretta CD on the stereo should mediate the
> > problem... The "hand slung" ain't as tender. :-)
> > Try the same seasonings without the flour,and maybe less oil. Add
> > Tomato sauce (your favorite), simmer if needed and serve over pasta.
> > Not to red, and not to oily is the trick. Adjust to your mutual
> > tastes as always.
> >
> > Enjoy!
> >
> > Hubert Liverman
> >
> > Founder and Apprentice Member of "The Loyal Sons of the South".]
>
> You know, he talks about Chitlins and/or chitterlings and such. I have
> absolutely NO idea what he's talking about. :~) That's okay; he's
> learning about Pacific Rim/Asian cuisine. <g>
>
> kili
Gosh, ..I guess there was a lot of obscure Southern humor in my reply. You
do not want to know anything about Chlitins, nor eat them! Decorum forbids
me to go any further about their cleaning and preparation. Just think of
them as a land locked,poor mans ersatz squid. They are both white,hard to
clean,and somewhat odiferous in the cooking stage. <G>
Hubert
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| Rodney Myrvaagnes |
On Mon, 14 Mar 2005 05:56:27 GMT, "Kilikini"
<kilikini@tampabay.rr.com> wrote:
>hubert liverman wrote:
>> "Kilikini" <kilikini@tampabay.rr.com> wrote in message
>> news:nEXYd.178992$JF2.141681@tornado.tampabay.rr.com...
>>
>>
>> Just tell him that are they are "young,stump whupped chittlins"...
>> That, with a Conway& Loretta CD on the stereo should mediate the
>> problem... The "hand slung" ain't as tender. :-)
>> Try the same seasonings without the flour,and maybe less oil. Add
>> Tomato sauce (your favorite), simmer if needed and serve over pasta.
>> Not to red, and not to oily is the trick. Adjust to your mutual
>> tastes as always.
>>
>> Enjoy!
>>
>> Hubert Liverman
>>
>> Founder and Apprentice Member of "The Loyal Sons of the South".]
>
>You know, he talks about Chitlins and/or chitterlings and such. I have
>absolutely NO idea what he's talking about. :~) That's okay; he's
>learning about Pacific Rim/Asian cuisine. <g>
>
Chitterlings {chitlins is phonetic) are the "tripe" of a pig. Because
the pig is not a ruminant, they are very different from tripe.
The get made into andouillettes in France.
In this country, they are most often served in soul food places, when
they are identified. Otherwise they are ground up for hot dogs or
other places where they are disguised.
If you go to a soul food place with your SO, don't order chitlins if
your SO is getting catfish. DAMHIKT
Rodney Myrvaagnes J36 Gjo/a
"That idiot Leibniz, who wants to teach me about the infinitesimally small! Has he therefore forgotten that I am the wife of Frederick I? How can he imagine that I am unacquainted with my own husband?"
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| kilikini |
Rodney Myrvaagnes wrote:
> On Mon, 14 Mar 2005 05:56:27 GMT, "Kilikini"
> <kilikini@tampabay.rr.com> wrote:
>
>> hubert liverman wrote:
>>> "Kilikini" <kilikini@tampabay.rr.com> wrote in message
>>> news:nEXYd.178992$JF2.141681@tornado.tampabay.rr.com...
>
>>>
>>>
>>> Just tell him that are they are "young,stump whupped chittlins"...
>>> That, with a Conway& Loretta CD on the stereo should mediate the
>>> problem... The "hand slung" ain't as tender. :-)
>>> Try the same seasonings without the flour,and maybe less oil. Add
>>> Tomato sauce (your favorite), simmer if needed and serve over pasta.
>>> Not to red, and not to oily is the trick. Adjust to your mutual
>>> tastes as always.
>>>
>>> Enjoy!
>>>
>>> Hubert Liverman
>>>
>>> Founder and Apprentice Member of "The Loyal Sons of the South".]
>>
>> You know, he talks about Chitlins and/or chitterlings and such. I
>> have
>> absolutely NO idea what he's talking about. :~) That's okay; he's
>> learning about Pacific Rim/Asian cuisine. <g>
>>
> Chitterlings {chitlins is phonetic) are the "tripe" of a pig. Because
> the pig is not a ruminant, they are very different from tripe.
>
> The get made into andouillettes in France.
>
> In this country, they are most often served in soul food places, when
> they are identified. Otherwise they are ground up for hot dogs or
> other places where they are disguised.
>
> If you go to a soul food place with your SO, don't order chitlins if
> your SO is getting catfish. DAMHIKT
>
(Shuddering) Why in the world would a person eat crap? Seriously! I have
a back-woods hillbilly hubby who eats beef heart, tongues, you name it. We
have food issues. I'll eat anything from the ocean and veggies; he likes
intestines? Thanks for sharing, guys - er, or not.
kili
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| hubert liverman |
"hubert liverman" <hubertliverman@bellsouth.net> wrote in message
news:7HjZd.46358$%Y4.43124@bignews6.bellsouth.net...
>
>
> > > "Kilikini" <kilikini@tampabay.rr.com> wrote in message
> > > news:nEXYd.178992$JF2.141681@tornado.tampabay.rr.com...
> > >> Pix posted on ABF (alt.binaries.food).........
> > >>
> > >> They turned out awesome! I got them already cleaned, but I had to
> > >> remove the cartiledge on the inside, no big deal. I sliced them
> > >> into rings, floured-egg washed-panko'd them. In the Panko I added
> > >> Italian seasoning and garlic. I put them into hot oil and presto!
> > >> They weren't tough at all! A definite do-over, although my husband
> > >> protested the fragrance of the kitchen the entire time. Oh well.
> > >> He likes his grits, peppers, country music, etc., I love my
> > >> squiddlies. We'll reach a happy medium someday.
> > >>
> > >> kili
> > >
> > >
> > > Just tell him that are they are "young,stump whupped chittlins"...
> > > That, with a Conway& Loretta CD on the stereo should mediate the
> > > problem... The "hand slung" ain't as tender. :-)
> > > Try the same seasonings without the flour,and maybe less oil. Add
> > > Tomato sauce (your favorite), simmer if needed and serve over pasta.
> > > Not to red, and not to oily is the trick. Adjust to your mutual
> > > tastes as always.
> > >
> > > Enjoy!
> > >
> > > Hubert Liverman
> > >
> > > Founder and Apprentice Member of "The Loyal Sons of the South".]
> >
> > You know, he talks about Chitlins and/or chitterlings and such. I have
> > absolutely NO idea what he's talking about. :~) That's okay; he's
> > learning about Pacific Rim/Asian cuisine. <g>
> >
> > kili
>
> Gosh, ..I guess there was a lot of obscure Southern humor in my reply. You
> do not want to know anything about Chlitins, nor eat them! Decorum forbids
> me to go any further about their cleaning and preparation. Just think of
> them as a land locked,poor mans ersatz squid. They are both white,hard to
> clean,and somewhat odiferous in the cooking stage. <G>
Please see my next post in this thread.
Hubert
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| hubert liverman |
"kilikini" <kilikini@NOSPAMtampabay.rr.com> wrote in message
news:bKxZd.181434$JF2.37909@tornado.tampabay.rr.com...
> Rodney Myrvaagnes wrote:
> > On Mon, 14 Mar 2005 05:56:27 GMT, "Kilikini"
> > <kilikini@tampabay.rr.com> wrote:
> >
> >> hubert liverman wrote:
> >>> "Kilikini" <kilikini@tampabay.rr.com> wrote in message
> >>> news:nEXYd.178992$JF2.141681@tornado.tampabay.rr.com...
> >
> >>>
> >>>
> >>> Just tell him that are they are "young,stump whupped chittlins"...
> >>> That, with a Conway& Loretta CD on the stereo should mediate the
> >>> problem... The "hand slung" ain't as tender. :-)
> >>> Try the same seasonings without the flour,and maybe less oil. Add
> >>> Tomato sauce (your favorite), simmer if needed and serve over pasta.
> >>> Not to red, and not to oily is the trick. Adjust to your mutual
> >>> tastes as always.
> >>>
> >>> Enjoy!
> >>>
> >>> Hubert Liverman
> >>>
> >>> Founder and Apprentice Member of "The Loyal Sons of the South".]
> >>
> >> You know, he talks about Chitlins and/or chitterlings and such. I
> >> have
> >> absolutely NO idea what he's talking about. :~) That's okay; he's
> >> learning about Pacific Rim/Asian cuisine. <g>
> >>
> > Chitterlings {chitlins is phonetic) are the "tripe" of a pig. Because
> > the pig is not a ruminant, they are very different from tripe.
> >
> > The get made into andouillettes in France.
> >
> > In this country, they are most often served in soul food places, when
> > they are identified. Otherwise they are ground up for hot dogs or
> > other places where they are disguised.
> >
> > If you go to a soul food place with your SO, don't order chitlins if
> > your SO is getting catfish. DAMHIKT
> >
>
> (Shuddering) Why in the world would a person eat crap? Seriously! I
have
> a back-woods hillbilly hubby who eats beef heart, tongues, you name it.
We
> have food issues. I'll eat anything from the ocean and veggies; he likes
> intestines? Thanks for sharing, guys - er, or not.
I tried to warn you...I will not get within miles of them!
Now, we have all learned more than we ever wanted to know about that "awful
offall"! They are a closely held Southern joke. If your semicolon above
referred to me, you missed the humor once again. Your Husband,should have a
hint about 'hand slung& stump whupped" and the other posters gave
information and advice that should be heeded.
Can we be friends again?
Hubert(eats anything fisshy,squigly,and shelled) Liverman
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| Pan Ohco |
On Tue, 15 Mar 2005 09:16:55 GMT, "kilikini"
<kilikini@NOSPAMtampabay.rr.com> wrote:
>(Shuddering) Why in the world would a person eat crap? Seriously! I have
>a back-woods hillbilly hubby who eats beef heart, tongues, you name it. We
>have food issues. I'll eat anything from the ocean and veggies; he likes
>intestines? Thanks for sharing, guys - er, or not.
>
>kili
>
Kili Do you like sausage with "natural" casings?
If so you're eating chitlins. Sausage with out natural casings, also
have heart in them.
Unfortunately you can't get tongue locally, they are probably all
going into sausage.
Pan Ohco
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| Arri London |
kilikini wrote:
>
> Rodney Myrvaagnes wrote:
> > On Mon, 14 Mar 2005 05:56:27 GMT, "Kilikini"
> > <kilikini@tampabay.rr.com> wrote:
> >
> >> hubert liverman wrote:
> >>> "Kilikini" <kilikini@tampabay.rr.com> wrote in message
> >>> news:nEXYd.178992$JF2.141681@tornado.tampabay.rr.com...
> >
> >>>
> >>>
> >>> Just tell him that are they are "young,stump whupped chittlins"...
> >>> That, with a Conway& Loretta CD on the stereo should mediate the
> >>> problem... The "hand slung" ain't as tender. :-)
> >>> Try the same seasonings without the flour,and maybe less oil. Add
> >>> Tomato sauce (your favorite), simmer if needed and serve over pasta.
> >>> Not to red, and not to oily is the trick. Adjust to your mutual
> >>> tastes as always.
> >>>
> >>> Enjoy!
> >>>
> >>> Hubert Liverman
> >>>
> >>> Founder and Apprentice Member of "The Loyal Sons of the South".]
> >>
> >> You know, he talks about Chitlins and/or chitterlings and such. I
> >> have
> >> absolutely NO idea what he's talking about. :~) That's okay; he's
> >> learning about Pacific Rim/Asian cuisine. <g>
> >>
> > Chitterlings {chitlins is phonetic) are the "tripe" of a pig. Because
> > the pig is not a ruminant, they are very different from tripe.
> >
> > The get made into andouillettes in France.
> >
> > In this country, they are most often served in soul food places, when
> > they are identified. Otherwise they are ground up for hot dogs or
> > other places where they are disguised.
> >
> > If you go to a soul food place with your SO, don't order chitlins if
> > your SO is getting catfish. DAMHIKT
> >
>
> (Shuddering) Why in the world would a person eat crap? Seriously! I have
> a back-woods hillbilly hubby who eats beef heart, tongues, you name it. We
> have food issues. I'll eat anything from the ocean and veggies; he likes
> intestines? Thanks for sharing, guys - er, or not.
>
> kili
ROTFL! People eat offal because they like it. Since you aren't a meat
eater it would seem like 'crap' to you I suppose. Having killed an
animal, most of the world's people aren't stupid enough to waste the
additional tasty parts.
Besides if you've ever eaten a natural casing sausage in your entire
life you've eaten intestines anyway.......
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| Bob |
Arri replied to Kilikini:
>> (Shuddering) Why in the world would a person eat crap? Seriously! I
>> have a back-woods hillbilly hubby who eats beef heart, tongues, you name
>> it. We have food issues. I'll eat anything from the ocean and veggies;
>> he likes intestines? Thanks for sharing, guys - er, or not.
>>
>
>
> ROTFL! People eat offal because they like it. Since you aren't a meat
> eater it would seem like 'crap' to you I suppose. Having killed an
> animal, most of the world's people aren't stupid enough to waste the
> additional tasty parts.
> Besides if you've ever eaten a natural casing sausage in your entire
> life you've eaten intestines anyway.......
I think that kili LITERALLY MEANT "feces" when she wrote "crap." Since
intestines contain feces, she was implying that they are irredeemably imbued
with an essence of feces. (Of course, that whole essence/existence thing is
better left to first-year philosophy students...)
Bob
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| Kilikini |
Pan Ohco wrote:
> On Tue, 15 Mar 2005 09:16:55 GMT, "kilikini"
> <kilikini@NOSPAMtampabay.rr.com> wrote:
>
>
>> (Shuddering) Why in the world would a person eat crap? Seriously!
>> I have a back-woods hillbilly hubby who eats beef heart, tongues,
>> you name it. We have food issues. I'll eat anything from the ocean
>> and veggies; he likes intestines? Thanks for sharing, guys - er, or
>> not.
>>
>> kili
>>
> Kili Do you like sausage with "natural" casings?
> If so you're eating chitlins. Sausage with out natural casings, also
> have heart in them.
> Unfortunately you can't get tongue locally, they are probably all
> going into sausage.
>
> Pan Ohco
Actually, I've never been fond of sausage. Not something I've ever liked
(and that includes hot dogs).
kili
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