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Discussion in 'Women's Public Fellowship Forum' started by SaggyWoman, Nov 1, 2008.
First I try to catch them.
I haven't gotten further than that part of the recipe yet. :laugh:
Never had them--never want to try them! lol
I am going to copy the previous post. I don't want to find out.
Never had them, but I would bet the first step is to make sure that they are no longer attached to the pig. :laugh:
I tried it.. but couldn't keep the pigs in the pot long enough to cook their feet!
I just boil them like you would neck bones or chicken. Put some onion, green pepper, salt etc... I usually put in some lipton onion soup mix for flavoring.
Some people boil them with butter beans and you can also add some pig ears and tails.
You tie them to cinder blocks and marinate them in a vat of vinegar-based marinade for 24 hours.
You then throw out the pigs feet, and eat the cinder blocks.
While you're at it, don't forget to eat the pig spleen, pig toenails, and chicken lips.
Ain't that the truth.
I have went to a restaurant that actually served chicken lips.
Interesting vomiting smiley you have there, rbell.
They are sometimes called `pigs trotters`
Pigs' trotters and beans Pigs' trotters and beans (from television chef Mike Robinson of UKTV channel's Good Food Live)
Serves: 2 Prep: 30 min, plus overnight soaking Cook: 2 hrs 20 min Ingredients 4 pig's trotters 300g sugar beans, rinsed and soaked overnight 1 large onion, halved and sliced 25ml red or white wine vinegar 1 tsp Sugar 2 Cloves
5g ground coriander 5g ground allspice 20g curry powder 10g ground turmeric 1 large bunch of coriander, chopped salt and fresh ground black pepper Olive oil for dressing 1 garlic clove, chopped
Method Soak the trotters in water for an hour, then drain and pat dry. Meanwhile, drain the soaked beans, place in a large saucepan, cover generously with water and bring the beans to the boil. Reduce the heat and simmer for 45 minutes, until tender. Drain, place in a bowl, cover with cold water and set aside to cool. Meanwhile, place the trotters in a large saucepan. Cover generously with water, bring to simmering point and simmer gently for 45 minutes. Strain the trotters, retaining the liquor. Dice the strained trotters. In a large pan place the liquor, diced trotters, onion, vinegar, sugar, cloves, coriander, allspice, curry powder and turmeric. Bring to the boil, reduce heat and simmer for 45 minutes. Mix in the chopped coriander and season with salt and freshly ground pepper. Drain the cooled beans. Mix the beans with olive oil and garlic. Season with salt and freshly ground pepper. Place the beans in a large serving bowl. Top with the pigs' trotters and serve.
PS I have never cooked or eaten these ............... eeeeeeeeeew
I wouldn't know how to cook them, but my mother used to buy them pickled and jarred and eat them right out of the jar. She had to do it while I wasn't around. The mere sight and smell was enough to make me look like Rbells barfing smiley. blech!
How do I cook pigs feet?
And no, I don't eat them raw either. Some parts of the pig just aren't intended to be eaten.
Haven't tried any of these but I did have some chicken toes in a hot dog bun... :laugh:
I guess I thought your question was serious. I don't eat them either but my parents who are from Lousiana loves this kind of stuff. Pickled like menageriekeeper said and hog head cheese. Nothing like opening a pot to see a pig snoot looking at ya... :BangHead:
I have never cooked them and I hope to never cook them.
But I know my brother just boils them with salt and pepper. I've known other to add them to beans. Or to pickle and can them.
Now I ahve had pickled pigs feet and pickled hocks, which I do like, but I'm not cooking the stinky things, they still have hoofs when you buy them raw, yuck.
LOL, LeBuick! My mother used to say that hoghead cheese was nasty because they cooked the whole head, but she still ate those pickled pigs feet! :laugh: I never could figure out what the difference was. It was all gross!