A friend was talking about making Chicken Feet stock and, intrigued, I set about learning more. Here's a great site, with detailed photos and instructions:
How to Make Stock from Chicken Feet | Simply Recipes
While Visions of Sugar Plums Danced. . .
Thursday, December 2, 2010
Monday, November 29, 2010
Chicken Feet and Shrimp Noodle Salad
Photo note:
"Shrimp, chicken feet, cuttlefish, and mung bean noodles tossed together with sliced onions, tomatoes, cilantro, lime juice, and other seasonings.
My aunt made this for a birthday party. Only for adventurous eaters! =]"
Wednesday, November 3, 2010
The Thanksgiving Pizza
Here is another view of the Thanksgiving Pizza. It really looks good!
Find more about this image at:
lazysmurf.wordpress.com/2008/11/29/thanksgiving-leftovers...
Find more about this image at:
lazysmurf.wordpress.com/2008/11/29/thanksgiving-leftovers...
A slice of thanksgiving
Another squash-related Thanksgiving disaster narrowly averted
Eeeek! Don't let this happen to you. (I can totally see that happening to me. . .)
This photographer tells us:
"We were roasting some squash for Thanksgiving. Half an hour in to the cooking, we heard a loud pop from the oven and found that the Pyrex roasting pan had blown apart. Took us the next 45 minutes to clean the glass shards out of the oven, including unscrewing the floor of the oven compartment."
Happy Thanksgiving!
This plate is so sensual and rich in color~ I love it!
Photo note:
"There was no traveling this Thanksgiving because of my broken ankle so I spent the day with family, just the 4 of us. It was a very quiet and peaceful Thanksgiving :) "
Thanksgiving Treat
This is amazing! What a wonderful spread~
Photo note:
One of my favorite things about Thanksgiving - sweet potatoes and marshmallows! The board measures 1.75" x 2.5"
Lovely miniature!
Thanksgiving Turkey Cupcake
Wow! Can you say "frosting?"
Photographer's note:
"Happy (American) Thanksgiving to my Flickr friends!"
Thanksgiving 3000!
Oh my!
Photo note:
"This one is Hayley's fault.
We were talking about Thanksgiving dinner and she was telling me how much she liked "can". This is of course jellied cranberry sauce from the can.
I was HORRIBLY offended by this. (kidding) I said why don't we just do the whole thing from a can?
Evil then started. Why not make everything a pre formed shape?
We present to you Thanksgiving 3000!
The question is:
Finest in Molecular Gastonomy or crap?"
Thanksgiving Plate
Wow- this one looks very traditional, at least in our house, and very tasty.
Photographer's note:
"This was my wonderful traditional Thanksgiving meal - nothing but the standards. The sweet-potato-in-an-orange is a speciality of one of my family friends. I'm glad he was able to attend and bring the goods."
Wonderful photo~
A Charlie Brown Thanksgiving meal
Okay, so I couldn't resist this photo~
Note:
"Inspired by the "meal" created by Charlie Brown, Linus, Snoopy, and Woodstock in A Charlie Brown Thanksgiving.
Clip:
www.youtube.com/watch?v=AnohHTLMs3Q
Happy Thanksgiving!"
Note:
"Inspired by the "meal" created by Charlie Brown, Linus, Snoopy, and Woodstock in A Charlie Brown Thanksgiving.
Clip:
www.youtube.com/watch?v=AnohHTLMs3Q
Happy Thanksgiving!"
Practice Thanksgiving Plate
Photographer's note:
"Cut the Line is really good at arranging the food on her plate so that it is aesthetically pleasing (well, to me). At Practice Thanksgiving."
Hog Maw AKA Susquehanna Turkey Thanksgiving
Photo note:
"Pre Thanksgiving Day Hog Maw AKA Susquehanna Turkey - stuffed pig stomach with crispy skin - Pork sausage potatoes cabbage and onions German Pennsylvania Dutch type cooking food"
About Hog Maw:
From Wikipedia:
Hog maw is the stomach of a pig. More specifically, it is the lining of the stomach, it is very muscular and contains no fat, if cleaned properly. It can be found in soul food, Chinese, Pennsylvania Dutch, Scottish, and Italian dishes. In addition, it can be prepared in various ways including stewed, fried, baked, and broiled.
Pennsylvania Dutch
Hog maw (sometimes called "Pig's Stomach" or "Susquehanna Turkey") is a Pennsylvania Dutch dish. In the Pennsylvania German language, it is known as "Seimaaga", probably originating from its German name Saumagen. It is made from a cleaned pig's stomach traditionally stuffed with cubed potatoes and loose pork sausage. Other ingredients include cabbage, onions, and spices. It was traditionally boiled in a large pot covered in water, not unlike Scottish haggis, but it can also be baked or broiled until browned or split, then it is drizzled with butter before serving. It is usually served hot on a platter cut into slices or cold as a sandwich. Often served in the winter, it was made on hog butchering days on the farms of Lancaster and Berks Counties and elsewhere in the Pennsylvania Dutch Country.
It remains a traditional New Year's Day side dish for many Pennsylvania German families; in fact, many families believe that it is bad luck if not even a small piece is consumed on New Year's Day, as is the case with pork and sauerkraut. The stomach is purchased at one of the many traditional butchers at local farmers' markets. The original recipe was most likely brought to Pennsylvania from the Palatinate area of Germany, where it is called Saumagen and served with sauerkraut, another Pennsylvania Dutch food. Indeed, Saumagen is reported to be a favorite of former German Chancellor Helmut Kohl, a native of the Palatinate (Rheinland-Pfalz) Region.
Soul Food
As a Soul Food dish, hog maw has often been coupled with chitterlings, which are pig intestines. In the book Plantation Row Slave Cabin Cooking: The Roots of Soul Food hog maw is used in the Hog Maw Salad recipe.
Chinese Cuisine
Stir fried hog maw served with pork and beef dumplings. In Chinese cuisine, hog maw is often served stir fried with vegetables.
Latin American Cuisine
Hog maws (called "buche") are a specialty in taco stands all over Mexico, mostly deep fried with the rest of the pork.
In Puerto Rico, hog maws are called Cuajos. Cuajitos is a popular street vendor food found around the island and is most often served with boiled green banana escabeche (not plantains) and morcilla (blood sausage)."
Facts and Folklore of York County, Pennsylvania (Your A to Z Guide - Attractions to Barbells, Christmas to Fasnachts, Hex Muder to Hog Maw, Shoe House to Zimmerman)
"Pre Thanksgiving Day Hog Maw AKA Susquehanna Turkey - stuffed pig stomach with crispy skin - Pork sausage potatoes cabbage and onions German Pennsylvania Dutch type cooking food"
About Hog Maw:
From Wikipedia:
Hog maw is the stomach of a pig. More specifically, it is the lining of the stomach, it is very muscular and contains no fat, if cleaned properly. It can be found in soul food, Chinese, Pennsylvania Dutch, Scottish, and Italian dishes. In addition, it can be prepared in various ways including stewed, fried, baked, and broiled.
Pennsylvania Dutch
Hog maw (sometimes called "Pig's Stomach" or "Susquehanna Turkey") is a Pennsylvania Dutch dish. In the Pennsylvania German language, it is known as "Seimaaga", probably originating from its German name Saumagen. It is made from a cleaned pig's stomach traditionally stuffed with cubed potatoes and loose pork sausage. Other ingredients include cabbage, onions, and spices. It was traditionally boiled in a large pot covered in water, not unlike Scottish haggis, but it can also be baked or broiled until browned or split, then it is drizzled with butter before serving. It is usually served hot on a platter cut into slices or cold as a sandwich. Often served in the winter, it was made on hog butchering days on the farms of Lancaster and Berks Counties and elsewhere in the Pennsylvania Dutch Country.
It remains a traditional New Year's Day side dish for many Pennsylvania German families; in fact, many families believe that it is bad luck if not even a small piece is consumed on New Year's Day, as is the case with pork and sauerkraut. The stomach is purchased at one of the many traditional butchers at local farmers' markets. The original recipe was most likely brought to Pennsylvania from the Palatinate area of Germany, where it is called Saumagen and served with sauerkraut, another Pennsylvania Dutch food. Indeed, Saumagen is reported to be a favorite of former German Chancellor Helmut Kohl, a native of the Palatinate (Rheinland-Pfalz) Region.
Soul Food
As a Soul Food dish, hog maw has often been coupled with chitterlings, which are pig intestines. In the book Plantation Row Slave Cabin Cooking: The Roots of Soul Food hog maw is used in the Hog Maw Salad recipe.
Chinese Cuisine
Stir fried hog maw served with pork and beef dumplings. In Chinese cuisine, hog maw is often served stir fried with vegetables.
Latin American Cuisine
Hog maws (called "buche") are a specialty in taco stands all over Mexico, mostly deep fried with the rest of the pork.
In Puerto Rico, hog maws are called Cuajos. Cuajitos is a popular street vendor food found around the island and is most often served with boiled green banana escabeche (not plantains) and morcilla (blood sausage)."
Facts and Folklore of York County, Pennsylvania (Your A to Z Guide - Attractions to Barbells, Christmas to Fasnachts, Hex Muder to Hog Maw, Shoe House to Zimmerman)
Hog Maw AKA Susquehanna Turkey Thanksgiving
Photo note:
"Pre Thanksgiving Day Hog Maw AKA Susquehanna Turkey - stuffed pig stomach with crispy skin Pork sausage potatoes cabbage and onions German Pennsylvania Dutch type cooking food"
"Pre Thanksgiving Day Hog Maw AKA Susquehanna Turkey - stuffed pig stomach with crispy skin Pork sausage potatoes cabbage and onions German Pennsylvania Dutch type cooking food"
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