The cooking thread

Cajunrider said:
I curse all the new age cooking show. I used to get beef bones, hog head for free. Chicken wing, organ meat, beef tongue, and ox tail were 1/4th the price of hamburger. Now they are all outta sight.
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Try a raw dog food store. I feed mine raw and the shop I go to carries all of these things, maybe that’s where the majority end up now
 
This is totally in @Cajunrider's wheelhouse, but anyone else is also welcome to share.

Never have I ever...
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And you can't hardly find them in restaurants even in The South, so I figured I've no choice but to do it myself.
Any and all tips, pointers and advice welcome.
Except, of course, "don't do it." That's not an option.
 
ShadyStump said:
This is totally in @Cajunrider's wheelhouse, but anyone else is also welcome to share.

Never have I ever...
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And you can't hardly find them in restaurants even in The South, so I figured I've no choice but to do it myself.
Any and all tips, pointers and advice welcome.
Except, of course, "don't do it." That's not an option.
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So many recipes on-line for you to choose. Only thing I can add is to use some vinegar to wash then soak it in water with slices from a couple raw potatoes to erase the smell.

As for me some day I will try to make chitterling taco the same way people make tripa taco.
 
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Cajunrider said:
So many recipes on-line for you to choose. Only thing I can add is to use some vinegar to wash then soak it in water with slices from a couple raw potatoes to erase the smell.

As for me some day I will try to make chitterling taco the same way people make tripa taco.
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Thanks! I'll check out that vinegar and potatoes thing. I've heard complaints about the smell before, so I was wondering.
 
Cajunrider said:
So many recipes on-line for you to choose. Only thing I can add is to use some vinegar to wash then soak it in water with slices from a couple raw potatoes to erase the smell.

As for me some day I will try to make chitterling taco the same way people make tripa taco.
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My craving for umami taste was totally sated after just 2 tripa tacos! Certainly a foodie item.
 
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Kids weren't too keen to help last weekend, so I went for the chitterlings on my own.

Spent SIX HOURS rinsing and cleaning yesterday (very skeptical whether or not it's going to be worth THAT effort), a short boil and drain as recommended in one recipe to remove the scum (there was none, so more skeptical), and now simmering in rice vinegar, red wine vinegar, chicken broth, Cajun seasoning, plenty of paprika, chipotle, thyme, various sweet and hot peppers, onions and garlic.


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Something about this seems like it would do great with south/southwest Asian pallet - garum masala, sumac, lemon, etc - but it's my first attempt, so I'm keeping it more traditional.
 
Yup, exactly like I was afraid.
It's not bad. A little heavy on the vinegar so I'm not always sure what I'm tasting, but I'm not getting anything so exciting that it'd be worth going through the time and effort multiple times in order to nail down a great recipe.

Not calling it a waste of time though.
 
ShadyStump said:
Yup, exactly like I was afraid.
It's not bad. A little heavy on the vinegar so I'm not always sure what I'm tasting, but I'm not getting anything so exciting that it'd be worth going through the time and effort multiple times in order to nail down a great recipe.

Not calling it a waste of time though.
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I've put a lot of effort into a recipe that just turns out bleh. I wouldn't have done that with chitterlings though. 🤢 Just my taste.
 
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