Snails - Response on Threads Part 8

[tiburonfirst]

bear, post that brussel sprouts recipe again, please

 

[SilverBear]

​

Peppermint gives me a headache.

 

[FranC]

That ain't chicken!!

 

[AttyPops]

Horse hooves.

A guess, or did you find a reference to that too?

 

[daleron]

Yes! And feet (pig's).
Bonus points for you!

Stripped of the meat first, so you render the gel...same stuff that makes homemade stock gel when cooled. It would have had a slight meaty-taste even when used diluted. Different than today's normal refined and powdered gelatin.

I spent a number of years butchering

HEY!!!

Think I'll pass............

 

[AttyPops]

bear, post that brussel sprouts recipe again, please

Try googling deep fried....
Everything is better deep fried.

 

[SilverBear]

A guess, or did you find a reference to that too?

Around these parts, we all know about gelatin (Jell-o)... made for
years about 30 miles away. Leroy, NY.

 

[daleron]

Peppermint gives me a headache.

So Don't eat it

 

[AttyPops]

So Don't eat it

Give him marshmallow or banana instead.

 

[tiburonfirst]

Horse hooves.

JELL-O and Horses' Hooves

 

[SilverBear]

So Don't eat it

I won't. Nor will gelatin ever pass these lips. Gah.

 

[SilverBear]

JELL-O and Horses' Hooves

See?!?! Told you!

And they are lying just to appease the masses. WE KNOW
around here.

 

[tiburonfirst]

Give him marshmallow or banana instead.

 

[AttyPops]

JELL-O and Horses' Hooves

See?!?! Told you!

And they are lying just to appease the masses. WE KNOW
around here.

Popular belief has it that gelatin comes from horses' and cows' hooves. Kraft, the maker of
JELL-O, asserts that hooves do not contain the necessary collagen and therefore are not used in the production of its JELL-O brand gelatin product.

 

[daleron]

Give him marshmallow or banana instead.

I won't. Nor will gelatin ever pass these lips. Gah.

 

[AttyPops]

I won't. Nor will gelatin ever pass these lips. Gah.

Come on, Bear!

Haven't you ever made homemade stock with, say, a whole chicken carcass?

 

[SilverBear]

bear, post that brussel sprouts recipe again, please

The brussel sprout thing isn't really a "recipe". But...

For every 2 pounds of brussel sprouts:
1 pound of thick-sliced bacon
1 bunch green onions

Trim sprouts, cut in half, steam until tender, not soft/mushy.
Cut bacon into small pieces.
Trim roots off green onions, trim about 1/2" of green from the top.
Mince. (The onions. Not you.. around the kitchen.)
Brown the bacon as usual, adding onions during last few minutes.
Pour bacon, onions and ALL FAT over the sprouts and mix together.

 

[SilverBear]

Come on, Bear!

Haven't you ever made homemade stock with, say, a whole chicken carcass?

No. I buy the stock.

 

[tiburonfirst]

The brussel sprout thing isn't really a "recipe". But...

For every 2 pounds of brussel sprouts:
1 pound of thick-sliced bacon
1 bunch green onions

Trim sprouts, cut in half, steam until tender, not soft/mushy.
Cut bacon into small pieces.
Trim roots off green onions, trim about 1/2" of green from the top.
Mince. The onions. (Not you, around the kitchen.)
Brown the bacon as usual, adding onions during last few minutes.
Pour bacon, onions and ALL FAT over the sprouts and mix together.

thanks, bear

heading upstairs!

goodnight and sweet dreams to all!

 

[FranC]

I'm tired.

Sweet dreams,tib

Goodnight,snails