Tomorrow. He's at grandmas tonight.Follow up report?
And your point????????There's zero chance that has any actual food in there.
Eating things that aren't food makes me go, "eewww".And your point????????
My mom used cottage cheese in her lasagna.I've put cottage cheese in lasagna instead of ricotta.
I like the Jelly Belly buttered popcorn jelly beans, but I draw the line there.
His words: "It's a little too cheesy."Follow up report?
My Grandmother would do the same thing lol. Around here it’s ricotta and mozzarella only.My mom used cottage cheese in her lasagna.
Heart is best medium rare. It is, after all, just steak. Hard working steak, but steak nonetheless. Gets to be more liver tasting cooked much past that.I'm a big fan of thenastytasty bits of animals.
I'm going cook some this weekend; I think hot and fast is the best strategy since there's no connective tissue to breakdown.
I'm going with cubes on skewers over hot charcoal - the same way I cook testicles.
I found that out - the rarer the better.Heart is best medium rare. It is, after all, just steak. Hard working steak, but steak nonetheless. Gets to be more liver tasting cooked much past that.
My family had similar atrocities when the family farm was still in full swing. I could never even look at head cheese after watching it being made.On the other hand, one thing I love that makes a lot of people go eeww is the "Liver sausage" that my family makes when butchering. It's more of a liver sausage and headcheese combo.
It consists of meat cooked off the bones and heads, the heart, the liver, pancreas, and whatever kidneys we don't eat straight out of the kettle. That all gets ground up with seasoning and stuffed in a beef casing and boiled in the kettle just long enough to cook the casing. It's great sliced cold on a cracker with dill pickles and onions.
OK now I understand some things that used to be confusing.I made two tongues this month - they came from a split beef purchase with the in-laws. They got the boring steaks (Tbones and such), and I got all the good stuff - tongue, liver, heart, brisket, spare ribs.
I simmered them for three hours (which made my wife nauseous) *. Then easily peeled the skin off. Still had some slight bumps, but nothing too off-putting.
Half the of the tongue went into a stir fry with spicy fermented bean sauce, Szechuan peppercorns, and Chinese rice wine for a spicy dish (very good), and the other half got cubed for the best tacos I've ever made. Remember to cook them in hot skillet to get a crispy edge on them for tacos.
* well actually I simmered a pound and a half of chicken gizzards first, then cooked those, and simmered the tongue for later. I just slow simmered it with a mirpois and other aromatics. It made a really good stock for soups later on.
As for the gizzards, I did an experiment - half simmered for an hour to tenderize, and the other half went into buttermilk overnight. I much preferred the latter technique as the fried batter crust was better, and they had a more ... uh, raw flavor.
Yes.You think Pepto is bad, Mom used to make me take Kaopektate. Just like liquid chalk, literally.
Ever taken that crap?
Yeah I have seen that one. Refused to touch the furnace. Sorry peoples not today.House we went to had a sewer back up. Flooded basement where furnace was.
Guy had a bucket and was dumping in front and back yard. Was still in furnace and duct work.
Yep, same here mozz and ricotta. My mom was a decent cook. Although her real talent was baking. She made our wedding cake. And both of my brothers. Amazing baker.My Grandmother would do the same thing lol. Around here it’s ricotta and mozzarella only.
I always wanted a brother. Do you have her recipe?She made our wedding cake. And both of my brothers. Amazing baker.