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Post by Village Idiot on May 24, 2018 17:38:11 GMT -5
Evan, this thread is supposed to be about food we wouldn’t eat. |
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Post by timfarney on May 24, 2018 17:51:11 GMT -5
The benefits of being in the grocery business for 13 years.....got to read some great labels. Vienna Sausage and especially Armor Potted Meat Food Product. Both contain some of these same delectable ingredients..... Mechanically separated chicken. As opposed to ripping the bird to pieces with your bare hands. And the Potted Meat contains partially de-fatted cooked pork fatty tissue AND partially de-fatted cooked beef fatty tissue. So what’s left after you de-fat fat? |
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Post by theevan on May 24, 2018 18:05:38 GMT -5
Evan, this thread is supposed to be about food we wouldn’t eat. Right. Did I do something wrong? |
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Post by dradtke on May 24, 2018 18:08:58 GMT -5
Evan, this thread is supposed to be about food we wouldn’t eat. Right. Did I do something wrong? You put tabasco on it. That gives it flavor. |
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Post by Village Idiot on May 24, 2018 19:33:53 GMT -5
[quote author=" theevan" source="/post/787851/thread" timestamp="1527203138Evan, this thread is supposed to be about food we wouldn’t eat. [/quote]Right. Did I do something wrong? [/quote] You posted a culinary delight. Right up there with raw goat liver. |
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Post by RickW on May 24, 2018 19:37:38 GMT -5
My wife’s father fought in WWII. He went on leave in Scotland, where he has some family. They pooled their meat rations to get something special. This turned out to be beef heart, which they boiled. He didn’t even think about rejecting it, he just ate it down.
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Post by Dan McLaughlin on May 24, 2018 19:40:22 GMT -5
Crap you guys!!!
Now I have to go to the store!!!
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Post by frazer on May 25, 2018 19:25:16 GMT -5
My wife’s father fought in WWII. He went on leave in Scotland, where he has some family. They pooled their meat rations to get something special. This turned out to be beef heart, which they boiled. He didn’t even think about rejecting it, he just ate it down. Yep. My parents tell of eating sheep brains etc during the war. I think a lot of people don't know that food rationing in Britain started in 1940 and didn't end until the mid-1950s. Here's the typical adult weekly food ration: Bacon & Ham 4 oz Other meat value of 1 shilling and 2 pence (equivalent to 2 chops) Butter 2 oz Cheese 2 oz Margarine 4 oz Cooking fat 4 oz Milk 3 pints Sugar 8 oz Preserves 1 lb every 2 months Tea 2 oz Eggs 1 fresh egg (plus allowance of dried egg) Sweets 12 oz every 4 weeks |
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Post by Deleted on May 25, 2018 20:22:18 GMT -5
This is the most horrific dish my grandmother (may she continue to rest in peace)
made—regularly. The Yiddish word for this miserable use of every single part of
the cow is p'tcha, or calf's foot jelly. You throw a few calf feet into a pot of water,
add garlic, onions, salt, pepper, and some other magic grandma ingredients, and
you boil it all down and then let it gel in the refrigerator. What you end up with is
this gelatinous abomination that my older relatives (all gone now) loved to eat as
an appetizer, or forshpeizer.
Merely viewing this photograph gives me bad flashbacks. Anyone here brave enough
to take a mouthful of this mucilaginous mass and masticate?
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Post by Cornflake on May 25, 2018 20:40:09 GMT -5
Howard, in the Depression my Texas redneck forebears ate what they could get, much like your ancestors. Later, they served me some of what they'd become accustomed to eating. I'd swap you a mouthful of your dish for a serving of javelina or armadillo.  |
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Post by Village Idiot on May 25, 2018 20:41:48 GMT -5
I've never had that and never want that, but I've had the pork version:  But I should say the pork version comes from the head, not the hooves. |
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Post by Deleted on May 25, 2018 20:47:37 GMT -5
Howard, in the Depression my Texas redneck forebears ate what they could get, much like your ancestors. Later, they served me some of what they'd become accustomed to eating. I'd swap you a mouthful of your dish for a serving of javelina or armadillo.
As always, I appreciate the perspective your keen mind and level head (as well as good memory) bring to our friendship. Thank you for that.
Tell you what—next time you come to visit us in New York, I'll fix you some p'tcha. 
VI: People in these parts call that "head cheese." Same?
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Post by xyrn on May 25, 2018 21:10:27 GMT -5
Here you go, courtesy of a Lutheran church cookbook from my wife's family.  🤢 |
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Post by xyrn on May 25, 2018 21:13:57 GMT -5
And certainly some of you were around for the gelatine dinner fad.  |
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Post by xyrn on May 25, 2018 21:21:38 GMT -5
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Post by Deleted on May 25, 2018 21:32:12 GMT -5
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Post by Village Idiot on May 25, 2018 21:54:12 GMT -5
People in these parts call that "head cheese." Same? You are correct, sir. Both p'tcha and headcheese are aspic dishes, both originating from a time none of us here are old enough to have experienced; a time when something made out of need became a real treat. Why in the heck that idea was brought back in the 50s (Kris' post) is absolutely beyond me. |
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Post by jdd2 on May 25, 2018 22:04:25 GMT -5
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Post by Marty on May 26, 2018 8:21:06 GMT -5
Fermented natto beans, no that's not melted cheese.  |
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