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Old 08-11-2012, 06:14 PM   #11
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Originally Posted by Greg Who Cooks View Post
Do you have any good pigtail recipes?
When I was a young'un, we had boiled pig tails...cooked in the same manner as pig feet. Boil til tender .....salt and pepper. These days, a pressure cooker makes it more tender and a quicker process. Not a lot of meat there but what is there is mighty good.
I 'spect it could be braised with carrots, taters and such too.
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Old 08-11-2012, 06:20 PM   #12
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Wow! I was just kidding, hadn't realized that pig tails were edible, didn't think they'd have enough meat on them to make it worth the effort.

I'll add that to my list of things I'd rather not try.
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Old 08-11-2012, 07:05 PM   #13
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Wow! I was just kidding, hadn't realized that pig tails were edible, didn't think they'd have enough meat on them to make it worth the effort.

I'll add that to my list of things I'd rather not try.
Yep we see 'em at the Food Lion all the time.
Which reminds me...I gotta have a talk with the meat manager there. They have taken to calling chicken feet...chicken paws..Whatndaworld???
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Old 08-11-2012, 07:48 PM   #14
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Originally Posted by Katie H View Post

My favorite use is to dredge and batter-dip foods for frying. The food gets a better, more even coating and I don't end up with huge batter-coated elephant fingers.
You can avoid that by just using the "wet hand, dry hand" technique.
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Old 08-11-2012, 08:24 PM   #15
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You can avoid that by just using the "wet hand, dry hand" technique.
I know, Jon. But with the pigtail tool I have dry hand/dry hand method, which is at the top of my "winner" list.
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Old 08-12-2012, 03:31 AM   #16
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Yep we see 'em at the Food Lion all the time.
Which reminds me...I gotta have a talk with the meat manager there. They have taken to calling chicken feet...chicken paws..Whatndaworld???
tell him he's got his tetradactyls mixed up with his pentadactyls, hoot.

that'll set him straight...
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