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September 10, 2006



Well, I guess I'm hesitant maybe not totally turned off but hesitant. I trust you but I just don't have much urge to do the 3 day thing I guess. They do sound interesting in a good way. Maybe if I find them on a menu, I'll give them a try.


Hi Lindy
I´m not crazy about the actual texture of the meat. But I always put pig´s feet in my stock, because the jelly is sublime. Longing to hear about it.


All I can think to say is I love this blog! From cherry tarts to pigs feet, Lindy, you're a star.

Lynn D.

Ooh boy! I've always felt that if you're going to eat meat, you should be willing to eat the whole hog, as it were. Here are my offal stories. Watching my grandmother lovingly prepare, and my grandfather (no one else) lovingly eat pickled beef tongue. In high school I loved the sweet breads at The Blue Horse restaurant in St. Paul, Minn., tried to cook them in NYC in college, had to throw them out at the peeling stage. My roomate would come home from the Sabbath dinner in Brooklyn and say how tasty she found the light (lung) stew. In Eugene, Oregon I braised lamb hearts for dinner parties. They were so delicious, but the hearts were small and a lot of sheep died for dinner for four. My only encounter with tripe is with Campbell's Philadelphi Pepper Pot Stew. Today I still make (organic only) chicken livers regularly. Pig's trotters? (Lindy, do you actually eat the hoof, or just the meat?) I'd insist they be organic and free range and then I'd give them a try.


OK, I have to admit it -- I may be a little squeamish about this. Plus, I never even see pig's feet for sale.

I used to use ham hocks in soup all the time but that's as close as I have come to pig's feet.


The pig's feet sound terrific, and I might make them if I don't get too bogged down wondering whether both or all four of the feet come from the same pig so that I know where to place the apostrophe.

I eagerly await your report on chitterlings.


A delicious vegetarian version can be made by slicing tofu and painting it with beaten egg and mustard, roll in seasoned breadcrumbs and bake on oiled parchment paper in the oven till browned!


Tanna-good idea, though it's really not much actual work-just spread out a bit
lobstersquad-I've been using them in a daube for ages-but this is the first time I've made them as the main attraction
Luisa-Thank you, you are so kind. You know I'm a large fan of the Wed. chef.
Lynn-Chicken livers are a regular thing with me. I adore sweetbreads, and absolutely cannot get them around here. My mother used to make a great dish with them in a thin sauce with these little mini-mazoh ball/quenelle things... Someday, I should tell the tale of my hysterical and entirely unsuccessful attempt at tripe.Cooked it for hours and hours, and still it was as if produced by Uniroyal for use on a truck.
julie-I think that probably a lot of people feel that way
'pestic-trust you to notice the apostrophe dilemma. I actually thought those thoughts, and quashed the digression. In this case, I think it was probably "pigs' feet",really.
No chitterlings for me...tried 'em- and loathed 'em
anon-I like tofu fine, and I'm sure that would be good,but I doubt if there would be much resemblance!

Sarah Miller

I just added "Bones" to my Amazon wish list today. Having recently confessed to having a thing for bones in a semi-public venue, I thought that I should make good culinary use of it.

I have eaten pickled pig's feet. As well as pickled boiled eggs. And I have to say that neither experiences left me soured. I tend to pause in the aisle when I come across pig's ears and feet. Now I might just toss a few in my basket. This recipe makes the prospect seem appetizing and not just something to elicit a look of shock from the person I feed.

I have been enjoying your blog for a month or so now. I am new to the Pittsbugh area and am giving my own foodish writing a go. Looking forward to future correspondence,


Hello Sarah-Welcome to the 'burgh. We also have Rebecca of "Eat"-written with son Leland, who is in NYC. (see food blogs link). There are not so many of us -glad you've arrived.

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