Pig kidneys are pretty porky, but I wonder if
young porkers' kidneys, same point in the relative
lifespan as veal, wouldn't be better.
Quite possible but I've never had the opportunity to test out that hypothesis. Farmer Bill points out that if they're fed agricultural
waste that a 360 lb lardy "bacon" pig, a leaner 240 pound meat animal
and a 60 pound piglet on a spit all cost the same to raise, so he
doesn't slaughter young ones unless a customer requests one and is
willing to pay $240 for it.
Fair enough. And in my experience the age of a pig
doesn't make as much difference to the quality of the
meat, within a reasonable time frame. My experience
with suckling pigs is not huge and usually comes from
a nice little half pound chunk and a little crunchy
bit on a plate, no offal in sight. On the few occasions
where I've encountered one face to face, its innards
have already been removed and/or spoken for before I
got there.
What's the offal situation in general up there?
Readily available: beef shanks and liver, pork hocks, frozen chicken
livers, gizzards and hearts.
Sometimes available: lamb shanks, beef tongue, heart and kidneys,
pork tongue, heart, liver and kidneys.
Much the same as in the 48, except we have substantial
immigrant populations that drive demand for other
interesting bits. I always wanted to make a sow uteri
red-cook, for example.
Only if you know a hunter: goose and duck giblets, affordable soup
bones with a bit of meat on them, cheeks, brains, snouts, lungs,
stomachs and guts, spleen, sweetbreads.
Asian markets often stock these. The dominant culture
is not into nose-to-tail, but others are by necessity
and sometimes even choice.
Title: Lithuanian Skilandis
Yield: 24 servings
Perhaps 24 city councillors of Vilna.
5 kg (10 lbs) fresh, lean pork
Ham
1 kg (2 lbs) fresh pork side
A good lot of meat. No filler, either, such as the
thrifty Scots would add.
1 Pork stomach
Oop, I see what you note below.
50 g (2 oz) 96% alcohol (to
Remove excess moisture)
What a great idea!
place between 2 boards and tie tightly. Keep in a cool, dry place
for 8 to 10 days, then cold smoke, with alder wood for 3 weeks.
Towards end of smoking, add juniper branches to give that special
flavoring.
Smoking would add a beneficial dimension, especially
given the lack of allium and herbs in the sausage.
Even a stretched stomach can hold that much meat. You will
Maybe they keep hogs until they are very large.
Or one might use the porcine equivalent of Joey
Chestnut or that Kobayashi guy.
probably need three of them. - JW
... Sub cauliflower for mashed potatoes and any joy in meals.
The remedy for that perversion is lots of sharp Cheddar.
---------- Recipe via Meal-Master (tm) v8.01
Title: Benihana Ginger Sauce
Categories: Sauces
Yield: 8 servings
1 Onion; small; sliced 1/4 c Rice wine vinegar
1/2 c Soy sauce 1 1-inch piece gingerroot
Place all ingredients in blender and mix at high speed until ginger root
and onion are finely chopped, about 2 minutes. Karen Mintzias TCVC49A
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