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The Nasty Bits: Crisp Fried Pig's Ears

Fried pig ears are great! We recently tried breading and baking the ears and they also came out really nice and crispy!

From Recipes

The Nasty Bits: From Beak to Claw, Chicken and Duck Feet Steamed with Shiitake

Great post I've only ever had Chicken Feet at Dim Sum, would love to compare them to Duck sometime. The color of those birds are crazy!

From Serious Eats

Happy Roasted Leg of Lamb Day!

Lamb is my favourite meat! Unfortunetly in Laredo the only Lamb we ever find is frozen Lamb heads; not sure where they put the rest of the little guys.

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Recent Comments | Response to Comments

From Recipes

The Nasty Bits: Crisp Fried Pig's Ears

Fried pig ears are great! We recently tried breading and baking the ears and they also came out really nice and crispy!

From Recipes

The Nasty Bits: From Beak to Claw, Chicken and Duck Feet Steamed with Shiitake

Great post I've only ever had Chicken Feet at Dim Sum, would love to compare them to Duck sometime. The color of those birds are crazy!

From Serious Eats

Happy Roasted Leg of Lamb Day!

Lamb is my favourite meat! Unfortunetly in Laredo the only Lamb we ever find is frozen Lamb heads; not sure where they put the rest of the little guys.

From Serious Eats

Quick Tip: How to Substitute Bacon for Pancetta

Good tip, although a little smokey taste never hurt anyone :-) Recently, when out of bacon in the house, we've tried using Chicken Skin as a Bacon substitute.

From Recipes

Serious Heat: Homemade Kimchee

Kimchee is great! Making the at home version definitely stinks up your house a little after the first couple of days. The quick cucumber versions of kimchee are also great if you don't have time to wait a week for the stuff. Kimchee is also one of our our favourite toppings to put on hamburgers!

From Serious Eats

In Videos: The Latte Zoo

It would be much more impressive if they didn't have to use that little stick.

From Recipes

Dinner Tonight: Reuben Sandwich

Whenever we're in nyc I love going to an old school deli and ordering an insanely tall Reuben, so good!

From Recipes

The Nasty Bits: Crisp Fried Pig's Ears

Scape a bit of dirt from a pig's knuckle and throw that in too will ya. Jeez!

From Recipes

The Nasty Bits: Crisp Fried Pig's Ears

For sustainably raised Large Black pigs ears check out Moon In The Pond Farm. (for pick up at the farm only)

From Recipes

The Nasty Bits: Crisp Fried Pig's Ears

with you all the way, chichi.

the only editorializing going on here is naming the column "The Nasty Bits" so as to ward off close-minded people and make it sound "good" to be "bad"; otherwise, there is no trend going on here, just a newfound (and hopefully long-lasting) respect for the food and animals that we consume.

some of the earliest comments on this thread are laughable and Lorenzo's comments about offal being a trend as opposed to eating primal cuts just means that he's fallen for the very long, mainstream and profitable trend of trimmed chicken breasts, pork tenderloins, and steaks being the only acceptable protein, easily purchased in vacuum-sealed packs at costco.

From Recipes

The Nasty Bits: Crisp Fried Pig's Ears

I, for one, hope that offal is indeed becoming a trend. Apparently, identifying and condemning any new trend is also becoming a trend; it used to be that such positive trends were called "progress."

Having tasted offal prepared the right way according to recipes from many cultures, I must say that the textures and concentrated flavor of the nasty bits adds a whole new dimension to the enjoyment of meat.
In this land of gastronomic plenty, limiting oneself to a few muscle groups is just plain shortsighted (and, as noted above, wasteful). I'm not saying chicken breasts and pork chops are bad, but they're not offal either.

From Recipes

The Nasty Bits: Crisp Fried Pig's Ears

this banter is cracking me up. i kind of agree w/ both sides - this offal craze is annoying (only b/c i hate 'crazes' and anything resembling 'foodie trendy' - gag me) and also necessary. every single one of our ancestors used offal often in their dishes and, for some reason, we all kind of stopped. Americans just don't eat much offal unless it was passed down from their heritage. I grew up hearing the word "pigs feet" often - but I'm Italian and that was a main ingredient in my grandma's sunday gravy. Had I ever eaten duck tounge before last year, no. Had I ever realized how amazing veal liver is for dinner until 5 years ago? Nope. How about how to clean a kidney? Not since eating it in France for the first time 6 years ago. Once I was exposed to and convinced of how great these lesser cuts could be (usually b/c i trust restaurants when traveling), I started using them in my dishes more and more. I no longer fear things I didn't grow up with - I embrace them. I think that's the point of all this (kinda - but, let's be honest, the name of this blog is SERIOUS Eats - they want a bit of shock factor) - to trust them on how delicious something could be.

oh, and w/ these crispy pig ears, they are really good. i made these from fergus' book. first ate pigs ears a la plancha style in Madrid. but you really do have to go easy on eating them b/c they are very rich. paired w/ the salad is a great thing to do.

From Recipes

The Nasty Bits: Crisp Fried Pig's Ears

Long ago, my mom bought some for our dad during on weekly shopping trips to buy Chinese roasted pork. On the drive home, I was trying to sneak a piece of the crispy skin and accidentally grabbed a sliver of barbequed pig ear instead. My mouth was never happier than that moment I discovered the awesome-ness that is pig ear!

From Recipes

The Nasty Bits: Crisp Fried Pig's Ears

I don't get the negative comments. But, then I don't get the people who get upset when I make negative comments about Sandra Lee (no one here, btw. Just an internet observation).

I really like this column because even if the recipe is something I wouldn't make (mostly just because it's more difficult to procure items and BF will only eat offal that he can easily identify as "muscle" - tongue, heart, etc.), it still lets me think about food preparation and technique. I purchased a whole oxtail the other day to braise and I thought about this column. I keep hoping the store in question gets in some duck feet and/or tongues. I'm pretty sure I can get BF to try the tongues. The feet might have to wait until my mom visits.

From Recipes

The Nasty Bits: Crisp Fried Pig's Ears

I don't care what anyone else thinks. I just want some.

From Recipes

The Nasty Bits: Crisp Fried Pig's Ears

Honestly, the comments denouncing this column just make me go: what the hell? It's just a person, who knows how to enjoy and cook offal, teaching you how to enjoy and cook offal. Do you guys get this angry about eggplants or pastries?

@DanielJ - ever heard of that saying that no one can make you feel like a lesser man but yourself?

From Recipes

The Nasty Bits: Crisp Fried Pig's Ears

The travesties and injustices perpetrated by the writers of a free website shall not go unsomethinged. In between recipes for an omelet, squash soup, kimchi and spaghetti, this one was worth bitching about?

I'm glad we've got a stream of recipes like this coming. Far better for a link to this get passed around and folks learn about something new than to wait years and years till a crappy chain restaurant manages to appropriate it.

From Recipes

Dinner Tonight: Reuben Sandwich

What's not to love about toasted sammies? Reubens, patty melts, yummy stuff...

From Recipes

Dinner Tonight: Reuben Sandwich

Rubens are my favorite sandwich I recently made ruben strata where I work and used it as a lunch feature, it was a huge hit!!!

From Recipes

Dinner Tonight: Reuben Sandwich

@fitzowicz80, i am marinating tempeh for a reuben as we speak.

1/2 oz dried shiitakes, soaked in 1/2 cup water
1/2 t oregano
2 garlic cloves, minced
1/3 c soy sauce
2T olive oil
1/3 cup red wine vinegar
1/3 cup red wine
1 t cloves
1/2 t cracked pepper

boil all, reduce and simmer for 10, then pour over tempeh, cover, and refrigerate for a day. when you're ready to go, just drain, grill and slice.

this from the excellent rebar modern food cookbook.

From Recipes

Serious Heat: Homemade Kimchee

applesauce.

you have to be kidding me.

From Recipes

Dinner Tonight: Reuben Sandwich

Reuben's have a way of hitting the spot everytime. Quick and satisfying.

From Recipes

Dinner Tonight: Reuben Sandwich

I'm happy there are so many of who love that sandwich, but I never met one that was toasted. But I hope to; it sounds delish. Most NYC reubens are steamed to melt the cheese, soften the bread. I think the toasted and then steamed version is where I'm heading, and soon. If we don't tweak something once in a while, how can we grow?

From Recipes

Dinner Tonight: Reuben Sandwich

Am here in the Florida Keys having a lobster Reuben. Enjoy.

From Recipes

Dinner Tonight: Reuben Sandwich

One hint from our good friends at CIA, put the cheese first and last. That way it melts better and makes a good moisture barrier to keep the bread from getting soggy. I also let the corned beef get room temp or warm in oven/ microwave if chilled.

I made my own smoked corn beef last year and it was amazing. Lots of effort, but beautiful result.

From Recipes

Serious Heat: Homemade Kimchee

Kimchee should be made with Napa (Chinese) cabbage. The more common variety (Brassica oleracea) is not as tender and doesn't absorb flavors as easily.

From Recipes

Serious Heat: Homemade Kimchee

Can you make it with regular cabbage?? I have a garden full of cabbage and I can only eat so much sauerkraut.

From Recipes

Dinner Tonight: Reuben Sandwich

I definitely agree that Reuben's are so, so delicious. I live on Long Island, and there's some mighty fine delis out here that make 'em; but, if you're like my Brooklyn-born mom, you'll only trust the boroughs of Manhattan and Brooklyn to make this sandwich for you.

The idea of making my own really appeals to me. My girlfriend's Irish grandmother corns a great beef. I've had that on a sandwich with some mustard. Next time she makes it, I'll have to try following this Russian Dressing recipe, get me some sauerkraut & swiss, and turn it into a Reuben!

From Recipes

Dinner Tonight: Reuben Sandwich

Reubens can sometimes play havoc with one's intestines. It's all the salt - corned beef and sauerkraut are loaded with it. And you can't have a Reuben without some dill pickles. More salt.

I have to limit myself to just a half sandwich or I pay the price later. It's worth it.

The best sandwich in the world.

From Recipes

Serious Heat: Homemade Kimchee

What do you eat with kimchee?

Cajun boudin!

From Recipes

Dinner Tonight: Reuben Sandwich

I made these last night and they were absolutely heavenly. I woke up with industrial strength heartburn at 1:30 but it was worth it!

From Recipes

Serious Heat: Homemade Kimchee

when i was in grad school, one of my classmates was a woman from seoul. she brought me some of her homemade kimchee. i'm afraid i opened up the container and inhaled it right then and there. it was so much better than any i'd ever had.

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About foodtease

Website: http://foodtease.com

Location: Laredo, Texas

About: We are Canadians living in Texas who like to cook food and eat it.

Favorite foods: Meat

Last bite on earth: Fresh Sushi in Tokyo at the fish market.