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Post by Anne on Oct 26, 2007 3:01:51 GMT -5
The bags on Sister's photo say "pork SKINS", so surely it cannot be made out of intestines  Becky - Since Toutou told us that theses things do indeed exist in France, then IF they are made out of intestines I wouldn't be surprised at all that they originated in Lyon : I told you that so many Lyon's specialities are made out of disgusting animal parts  . Anyway, I will ask my butcher at our Wednesday market whether he knows anything about this ... Joan I am with you : every time I make osso bucco I love to spread the bone marrow on bread with some coarse salt on top . It is the only fatty taste that I love, together with the roasted skin of magret de canard (and of course butter, triple-layered on my morning tartines ;D) . |
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toutou
Junior Member
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Post by toutou on Oct 26, 2007 7:53:16 GMT -5
Oooo roasted duck skin, absolutely love it..
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Post by GitteK on Oct 26, 2007 8:06:17 GMT -5
Do you guys realize that you can get Creutzfeld-Jacobs syndrome from eating that marrow-stuff.....   |
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Post by annettecinca on Oct 26, 2007 10:08:54 GMT -5
Gitte, what is that? I've never heard of it (but just to be safe, I won't be eating any marrow!)
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Post by Shoesy on Oct 26, 2007 10:36:25 GMT -5
Gitte - Where did you hear that you could get that disease from eating bone marrow? (not that I have any plans to eat it, of course)
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Post by geordy on Oct 26, 2007 10:40:06 GMT -5
CJ disease is Mad Cow in humans. Of course the cow the marrow came from would have to be infected.  |
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Post by Shoesy on Oct 26, 2007 11:04:45 GMT -5
Geordy - If the cow were infected, wouldn't eating any part of it cause disease?
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Post by geordy on Oct 26, 2007 11:32:05 GMT -5
No scientist here but I would think so. ! Being it is a nerve disease I believe..I've heard that the parts nearest the spinal cord? I think it is the same principle as e-coli...know thy cow...and don't mix them, as in mass produced "hamburger patties" where the meat from several cows could be in one patty. But in a restaurant...how do you know? Don't like reading about it.... And Susan B what you are describing sounds like what they call chittlins in the South and in Soul Food here.  |
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Post by Shoesy on Oct 26, 2007 11:36:36 GMT -5
My goodness! This thread might turn me into a vegetarian. |
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Post by annettecinca on Oct 26, 2007 12:16:52 GMT -5
Okay, "Mad Cow" disease I recognize! Shoesy, I might not be too far behind you (with the vegetarian thing!) |
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Post by Becky (Berkeleytravelers) on Oct 26, 2007 12:31:58 GMT -5
True, one has never heard of "mad tomato disease" LOL!
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Post by annettecinca on Oct 26, 2007 13:16:15 GMT -5
True, one has never heard of "mad tomato disease" LOL! Becky, isn't that when your garden is producing so many tomatoes you have them coming out your ears?  |
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Post by Becky (Berkeleytravelers) on Oct 26, 2007 13:17:26 GMT -5
Well, they certainly were producing "like mad" until the weather cooled off a couple of weeks ago! Actually, I hadn't thought of that - perhaps I could qualify, however, for a remake of "Attack of the Killer Tomatoes"?
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Post by Jody on Oct 26, 2007 15:58:17 GMT -5
Geordy! Thank You Thank You...I was trying to think of Chittlins all day and it kept evading me. Here in FL chittlins are intestines and pork crackling or pork rind is definitely pork skin.
I do like the real thing, right off a nice roast, but that packaged stuff..GAG!
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Post by andi on Oct 27, 2007 4:28:56 GMT -5
At this point I would just like to add my 2 cents, since living with my hubby (who as you know is a veggie) I have altered my way of thinking on a lot of different foods.  This is not because he wanted me to and he is quite happy to cook certain meats for me, but I can no longer eat Lamb, visions of little fluffy babies gamboling around a field do it.  Since the outbreak of Foot and Mouth and the images of all those poor cows being slaughtered on the farms and being burned in huge heaps, I struggle too with beef I don't have any real affinity with chickens or fish so can not say I am a veggie.......just reading this thread is grossing me out but at the same time I feel the need to keep reading I must admit that it never ceases to amaze me at what body parts can be eaten....I suppose the caveman never let anything go to waste. |
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Post by geordy on Oct 27, 2007 8:51:02 GMT -5
You are welcome Demarais..this is the first and most likely last time I will be thanked for mentioning/reminding someone of chittlins! My Father worked for Frito-Lay in the 60's and 70's and I have real bad memories of their pork rind product(can't recall the name) We (me and sibs)had to sort the empty bags of stuff that was stale/didn't sell and they were always the greasiest! One of the few products we didn't eat in our household!! But yes, off of a roast yum...in moderation of course! The browned bits of any roast..though my brother(the encyclopedia reader) would say it caused cancer, he'd probably still say it...trims the fat meticulously off of anything! |
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Post by iank9 on Oct 27, 2007 18:32:31 GMT -5
To answer the original question: With the skin on! Next weekend we will be in Helmsley, North Yorkhire in the caravan (blazer but no tie ), and the village butcher sells belly pork with crackling. So as not to let the forum down I will undertake a taste test and if I can sort the "£&^%*(&£ camera out, a picture, and will report back. It's a tough task but I am prepared to do it ;D |
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Post by Truffaut on Oct 27, 2007 20:11:23 GMT -5
Pork cracklings have ABSOLUTELY NOTHING to do with intestines. It's just the outside layer of fat with the skin still attached. The fat melts away during cooking, and you're left with crispy skin (into which, of course, fat has soaked!) I believe you're thinking on chittlins (chitterlings, chittlings). Ewwww!
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Post by Shoesy on Oct 28, 2007 1:06:53 GMT -5
Just a little question concerning those.....ew!.....chitlins: Considering the fact that they're made from intestines,.....ew again!....., why isn't that word spelled with an "s" at the beginning instead of a "c"? Wouldn't that be more appropriate? |
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Post by Anne on Oct 28, 2007 6:08:09 GMT -5
Shoesy, I cannot believe that you actually wrote THAT ;D |
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. Anyway, I will ask my butcher at our Wednesday market whether he knows anything about this ...
This is not because he wanted me to and he is quite happy to cook certain meats for me, but I can no longer eat Lamb, visions of little fluffy babies gamboling around a field do it. 
Since the outbreak of Foot and Mouth and the images of all those poor cows being slaughtered on the farms and being burned in huge heaps, I struggle too with beef 
Let the riot begin! LOL - 
hahahha