"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 12-18-2011, 01:52 PM   #11
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
Quote:
Originally Posted by pacanis View Post
The back burner on someone else's stove
I can appreciate using all the parts of the animal though.

so, in your mind's world, how would chitterlings get "used up"?
__________________

__________________
vitauta is offline   Reply With Quote
Old 12-18-2011, 02:13 PM   #12
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by PrincessFiona60 View Post
I could have gone my entire life not knowing what chitterlings were...
Speaking of "back-burners", that's exactly what chitlin's are, the pigs "back-burner". The last thing pig food sees. I'll pass too. Sorry vit.
__________________

__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 12-18-2011, 02:19 PM   #13
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Quote:
Originally Posted by vitauta View Post
so, in your mind's world, how would chitterlings get "used up"?

Sausage, of course!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-18-2011, 02:33 PM   #14
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,545
Quote:
Originally Posted by Andy M. View Post
Sausage, of course!
And most people eat sausage without even thinking of WHAT that casing/tube is.
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is offline   Reply With Quote
Old 12-18-2011, 02:42 PM   #15
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
Quote:
Originally Posted by msmofet View Post
And most people eat sausage without even thinking of WHAT that casing/tube is.
yeah, thanks msmofet! so, tim, do you know or check just how thoroughly the casings for the sausage you are eating are being cleaned? are you still eating and enjoying sausages? pac, andy?
__________________
vitauta is offline   Reply With Quote
Old 12-18-2011, 03:10 PM   #16
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by msmofet View Post
And most people eat sausage without even thinking of WHAT that casing/tube is.
Most commercial sausage these days uses collagen casings, not intestine casings. though it isn't hard to find traditional cased sausage.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 12-18-2011, 03:15 PM   #17
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Quote:
Originally Posted by vitauta View Post
yeah, thanks msmofet! so, tim, do you know or check just how thoroughly the casings for the sausage you are eating are being cleaned? are you still eating and enjoying sausages? pac, andy?
Are you on a mission to gross out everybody here?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-18-2011, 03:31 PM   #18
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
Quote:
Originally Posted by Andy M. View Post
Are you on a mission to gross out everybody here?

no andy, if you scroll back to the beginning of this post, you will see that my only mission was to obtain a good recipe for chitlins. my apologies if my food choices/preferences have grossed out some folks--not at all my intention.

i have always looked for the sausage with the traditional (natural) casings. i thought they were somehow superior to the imitation ones....
__________________
vitauta is offline   Reply With Quote
Old 12-18-2011, 03:40 PM   #19
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by vitauta View Post
yeah, thanks msmofet! so, tim, do you know or check just how thoroughly the casings for the sausage you are eating are being cleaned? are you still eating and enjoying sausages? pac, andy?
What Frank said...
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 12-18-2011, 03:48 PM   #20
Cupcake
 
Kathleen's Avatar
 
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,315
Quote:
Originally Posted by FrankZ View Post
Most commercial sausage these days uses collagen casings, not intestine casings. though it isn't hard to find traditional cased sausage.
Frank used natural casings when we made sausage. It turned out great. Try some of the recipes on the link from LiveStrong. I'd try them.
__________________

__________________
A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Reply

Tags
other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:07 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.