Bcon wrote:
That sound like an experience I had when I was a teen. My brother-in-law took me to his sisters house after a day of deer hunting. She had a pot of soup on and we sat down to eat. It was very tasty. After eating the meal, my brother in law asked how I liked the soup. I replied that it was very tasty. He then told me that it was an ethnic soup made from ducks blood. How I managed to keep it down, I will never know. I am eighty five now, and have never tried that soup again. When traveling through Louisiana ,we stopped at a restaurant called Pre Jean, I think that was the name. I
at alligator there and it was very tasty. It was in Louisiana that I first tasted crawfish
At a bake pit on by some friends. They were also delicious and I couldn’t get enough of them. Good food is to be found in many places if you have a mind to try it.
That sound like an experience I had when I was a t... (
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When we kill hogs after the first frost. The Cajun employees save the hogs blood to make what the call blood sausage. It is hog blood, various spices and cooked rice all in casings. They don't use the guts anymore.
They also make two types of stuffed sausage, one regular and one hot. The women make hog head chease from the boiled heads. The sudes are cured as bacon and the hams are all cured in the smoke house.
The fat is cooked in a large cast iron pot for the grease and cracklings used for crackling bread. The lung's, heart and liver are cut up and with green onions cooked it is quiet tasty.
One of the negro helper said the only thing that wasn't used was the hair and squeal. Thats true they never wsst anything.
archie bunker wrote:
Alligator isn't bad at all. A little chewy, but good in my opinion. And I've eaten a ton of rattlesnake over the years. Good stuff!
My wife won't touch it, but she'll swallow a raw oyster. I don't get it. To me, the oyster is a lot more disgusting than the fried snake.
I love fried oysters but you can have the raw ones.
old marine wrote:
When we kill hogs after the first frost. The Cajun employees save the hogs blood to make what the call blood sausage. It is hog blood, various spices and cooked rice all in casings. They don't use the guts anymore.
They also make two types of stuffed sausage, one regular and one hot. The women make hog head chease from the boiled heads. The sudes are cured as bacon and the hams are all cured in the smoke house.
The fat is cooked in a large cast iron pot for the grease and cracklings used for crackling bread. The lung's, heart and liver are cut up and with green onions cooked it is quiet tasty.
One of the negro helper said the only thing that wasn't used was the hair and squeal. Thats true they never wsst anything.
When we kill hogs after the first frost. The Cajun... (
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I have eaten many Pa. Dutch concoctions made from pigs and cattle. Philadelphia scrapple is made from what is left over, I believe, after a hog is butchered and carved. It is great with eggs in the morning. Also, another Of their wares is called souse. It is pork chunks in a jelled loaf. Pickled pigs feet , knuckles and ears have been around for years. I never ate beef tongue until one of our employees who was also a farmer brought sliced , cured tongue into work and I tried it. The way it was cured and sliced was great and it was very good. I try all kinds of ethnic foods from many parts of the
World. The one thing I tried and really couldn’t down, was dill pickle soup that I got in a restaurant in Austria. It was just too tart. I still like to sample everything.
old marine wrote:
I love fried oysters but you can have the raw ones.
Oysters on the half shell are great with the right condiment.
Also at clam bakes, raw clams right from the shell with spicy hot sauce are also good.
Bcon wrote:
Oysters on the half shell are great with the right condiment.
Also at clam bakes, raw clams right from the shell with spicy hot sauce are also good.
I can't do raw. I don't care what you put on it. My wife likes some sushi stuff, but I won't eat it. That ain't food. It's bait to catch food that you cook!
old marine wrote:
That's pretty accurate. I am 80, I don't have to go.out, I Just ring a little bell and tell my Cajun cook what I want to eat.
I got to be careful what I ask her to me. A out a year ago her husband mentioned running his alligator lines. The nect day she brought me a platter of aligator tail. I didn't ask what it was but it was delicious.
Then when she told me I almost threw up. It wasn't really.all that bad. One of the men.killed a huge eastern rattlesnake. My cook fried it and it tasted like chicken.
That's pretty accurate. I am 80, I don't have to g... (
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What does a cook like "yours" cost a month?
Bcon wrote:
Oysters on the half shell are great with the right condiment.
Also at clam bakes, raw clams right from the shell with spicy hot sauce are also good.
In Shreveport Louisiana in about 1972 I was deeply spoiled by oysters at something like a buck a dozen, we would start out with six dozen each and fill in the empty spaces with a dozen or two more.
Those days are done at about ten bucks or more a dozen.
woodguru wrote:
In Shreveport Louisiana in about 1972 I was deeply spoiled by oysters at something like a buck a dozen, we would start out with six dozen each and fill in the empty spaces with a dozen or two more.
Those days are done at about ten bucks or more a dozen.
Oh for the good old days. In 1985 I was in Fort Lauderdale and at a seafood restaurant the oysters were less than half the price of clams. We had a great oyster feast.
Bcon wrote:
I have eaten many Pa. Dutch concoctions made from pigs and cattle. Philadelphia scrapple is made from what is left over, I believe, after a hog is butchered and carved. It is great with eggs in the morning. Also, another Of their wares is called souse. It is pork chunks in a jelled loaf. Pickled pigs feet , knuckles and ears have been around for years. I never ate beef tongue until one of our employees who was also a farmer brought sliced , cured tongue into work and I tried it. The way it was cured and sliced was great and it was very good. I try all kinds of ethnic foods from many parts of the
World. The one thing I tried and really couldn’t down, was dill pickle soup that I got in a restaurant in Austria. It was just too tart. I still like to sample everything.
I have eaten many Pa. Dutch concoctions made from ... (
show quote)
I enjoy all of it but balk on the blood sausage and chitterlings (fried hog guts). I love pickled pig feet.
archie bunker wrote:
I can't do raw. I don't care what you put on it. My wife likes some sushi stuff, but I won't eat it. That ain't food. It's bait to catch food that you cook!
I don't care for raw fish either.
woodguru wrote:
What does a cook like "yours" cost a month?
I have never totaled it up.
She and her husband are only paid minimum wage in cash. They get free utalities, house, food and he makes extra money from rolling cigarettes and selling for $2.00 per pack.
The men make the own 90 proof whiskey from Grandpaws secret corn squeezing receipt. They keep refusing pay raises and have to make them accept minimum wage so I won't get in trouble with the government.
woodguru wrote:
In Shreveport Louisiana in about 1972 I was deeply spoiled by oysters at something like a buck a dozen, we would start out with six dozen each and fill in the empty spaces with a dozen or two more.
Those days are done at about ten bucks or more a dozen.
Occasional a couple of employees go with us to New Orleans and get a couple dozen sacks when in season. The cost is outrageous now.
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