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Old 12-17-2011, 11:04 AM   #1
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Pickled pigs feet

The other day I had a hankering for some pickled pigs feet. We bought some at the La Michuacana Carneceria, but they don't really do it correctly. It is not cooked long enough and little or no seasoning is put in. I still enjoyed them. So now I am using my mother's old german recipe to make them. I did an internet search and found that the recipes are a little variable from country to country, but overall these treats appear in many places.

Some of the posts complained about the murky broth. Curiously, many people worry about the appearance of the dish. In Germany you do not concern yourself about how the food looks, only how it tastes, let the French worry about that.

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Old 12-17-2011, 11:09 AM   #2
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The both is Merkel are you being sarkozy.
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Old 12-17-2011, 11:19 AM   #3
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The both is Merkel are you being sarkozy.
Funny........... My Mother was from Nieder Schlesien and always was a little suspicious of the french attitude toward food. However, she wasn't above pirating some of the french techniques if it suited her.
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Old 12-17-2011, 11:45 AM   #4
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The French; Sauces, sauces and more sauces. What's not to love?
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Old 12-17-2011, 12:10 PM   #5
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The French; Sauces, sauces and more sauces. What's not to love?
Just like their actresses, french food can be overly saucy. Ha Ha!
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Old 12-17-2011, 12:18 PM   #6
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Originally Posted by pmeheran View Post
Just like their actresses, french food can be overly saucy. Ha Ha!
Too much sauce? Blasphemy! Blasphemy I tell ya!
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Old 12-17-2011, 08:06 PM   #7
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The French; Sauces, sauces and more sauces. What's not to love?
Whatever that sauce is hiding underneath.
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Old 12-17-2011, 11:33 PM   #8
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Whatever that sauce is hiding underneath.
It's all in the perspective. I see it as enhancing, not hiding. Dry food is nasty to me. Using sauces that compliment a dish is to me, an enhancement.
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Old 12-17-2011, 11:38 PM   #9
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It's all in the perspective. I see it as enhancing, not hiding. Dry food is nasty to me. Using sauces that compliment a dish is to me, an enhancement.
My apoligies. My remark was said with tongue in cheek.
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Old 12-17-2011, 11:46 PM   #10
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My apologies. My remark was said with tongue in cheek.
No apologies are necessary. I knew you were saying that half in jest, half in Earnest (as my Mom used to say).

That's one of the reasons I don't care for white meat. It strikes me as being dry, regardless of how well it's cooked.

I don't think my saliva glands work as well as those of others. My food has to have gravy, sauce or juice of some sort on it, or I"ll smother it in ketchup or BBQ sauce.

Once it's nice and wet with something, it's much more enjoyable to me.
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