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Old 02-27-2011, 12:42 AM   #21
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I'm all hungry again! All of this sounds fantastic!
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Old 02-27-2011, 12:03 PM   #22
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Cook it for a long time. Then take all the meat of the bone, grind, put in a shellow dish. Poor the liquid over the meat. Put in refrigerator over night. Serve cold. It will be kind of like meat jello. If you are interested, I'll give you details.
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Old 02-27-2011, 11:05 PM   #23
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Cook it for a long time. Then take all the meat of the bone, grind, put in a shellow dish. Poor the liquid over the meat. Put in refrigerator over night. Serve cold. It will be kind of like meat jello. If you are interested, I'll give you details.
What do you serve with it?
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Old 02-27-2011, 11:16 PM   #24
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What do you serve with it?
A spoon...
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Old 02-27-2011, 11:20 PM   #25
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A spoon...

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Old 02-28-2011, 02:03 PM   #26
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Most of the answers to my pork hock question were about ham hocks. What I was asking was about pork hocks { not ham cured]
Grandma Rose
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Old 02-28-2011, 03:22 PM   #27
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What do you serve with it?
You can serve it as an appitiser, I like it with some bread and horseredish. Also it can be serves as a main dish with side of mashed potato.
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Old 02-28-2011, 03:24 PM   #28
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A spoon...
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Old 02-28-2011, 03:25 PM   #29
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Most of the answers to my pork hock question were about ham hocks. What I was asking was about pork hocks { not ham cured]
Grandma Rose
I was not talking about ham hocks, I was talking about fresh hocks. That is pig feet right?
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Old 02-28-2011, 10:27 PM   #30
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Most of the answers to my pork hock question were about ham hocks. What I was asking was about pork hocks { not ham cured]
Grandma Rose

Oops! I'm guilty here. Apologies! Though...I want soup beans now.
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