Pickled pigs feet

[pmeheran]

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.

[Bolas De Fraile]

The both is Merkel are you being sarkozy.

[pmeheran]

Originally Posted by Bolas De Fraile

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.

[Timothy]

The French; Sauces, sauces and more sauces. What's not to love?

[pmeheran]

Originally Posted by Timothy

The French; Sauces, sauces and more sauces. What's not to love?

Just like their actresses, french food can be overly saucy. Ha Ha!

[Timothy]

Originally Posted by pmeheran

Just like their actresses, french food can be overly saucy. Ha Ha!

Too much sauce? Blasphemy! Blasphemy I tell ya!

[Addie]

Originally Posted by Timothy

The French; Sauces, sauces and more sauces. What's not to love?

Whatever that sauce is hiding underneath.

[Timothy]

Originally Posted by Addie

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.

[Addie]

Originally Posted by Timothy

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.

[Timothy]

Originally Posted by Addie

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.