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Organic Turkey Hotdogs

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equiprx said:
Can't even be in a house where liver is being cooked. But Pate'! Yum. Put enough good ingredients in anything and it's a horse of a different color. A very long time ago, when I was a pre-teen, my grandmother would make a holiday special called babbalouge or something like that. Spagetti in tomato sauce with snails. Even though I knew what it was then, I loved it and couldn't get enough. Now the thought of it disgusts me. I cant even eat Esgargot any more. Give me a good clam or oyster on the half shell any day. And I'll eat anything at a suschi bar. Go figure.
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babbalounge?, my grams recipe for pasta and snails was called for real "mallorqui", lots of garlic, love it. :yesnod:
 
Sounds great to me! But there's nothing I have eaten yet that I don't like except...... Anyway, you just take those turkey dogs, or tofunky pups, tear em to shreds, spice it up like yo grandma would an you got something. --elrey
 
Ingredients in a Muffaletta sandwich (Central Grocery, remember Mickey?): Cotto Salami, Provolone Cheese, Mortadella (Italian baloney with fat globules), Chisesi Ham, and lots of olive-oiley salad on fresh Italian bread. Don't forget the sesame seeds on top.

Mickey and I won't even mention some Cajun food delicacies, like <span style="color: #FF0000">blood</span> sausage, <span style="font-style: italic">real</span> andoille sausage (guts stuffed with guts), sucking crawfish heads, turtle soup (Commander's Palace has the best!), and brains-n-eggs.
 
Gimee a NY cornbeef on rye anytime :thumbsup:
 
TR6BILL said:
Ingredients in a Muffaletta sandwich (Central Grocery, remember Mickey?): Cotto Salami, Provolone Cheese, Mortadella (Italian baloney with fat globules), Chisesi Ham, and lots of olive-oiley salad on fresh Italian bread. Don't forget the sesame seeds on top.

Mickey and I won't even mention some Cajun food delicacies, like <span style="color: #FF0000">blood</span> sausage, <span style="font-style: italic">real</span> andoille sausage (guts stuffed with guts), sucking crawfish heads, turtle soup (Commander's Palace has the best!), and brains-n-eggs.
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Yeah, I remember Central Grocery. It's still there, and last time we were in the Quarter, we made our pilgrimage!

The one thing I never did want to try was hog's head cheese:

"HOG'S-HEAD" CHEESE

Read more about it at www.cooks.com/rec/view/0,1626,147184-250193,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 pig's head
4 pig's feet
2 pig's ears
2 med. size onions, whole
1 bunch celery, including leafy tops
2 bay leaves
1/4 tsp. pepper
1 tsp. black pepper
2 tbsp. salt
1 c. vinegar

Place pig's head, feet and ears in large, deep pot, and add water to cover. Add all seasonings except vinegar; cover pot and boil over low flame 2-3 hours until meat leaves bone. Mince meat coarsely; arrange on mold or pan. Add vinegar to juice remaining in pot. Pour this liquid over meat in mold; refrigerate until mold has set, or congealed. When cold, slice and serve.

Ingredients weren't the issue; it was that "congealed" and "cold" part that turned me off!
 
Forgot all about the Head Cheese, bizarro meat jello, one of my pop's faves! Don't see it round here much anymore. That looks like a good recipe w the onions celery and bay. Ingredients much like Hog Maw with the snoots, jowls,ears, and etc. always wondered what the etc. was. Don't think it was liver though! :pukeface: The rest of your list makes my mouth water, but I'll have to pass on the brains due to mad cow. We barbeque sweetbreads out here with lotz o garlic. Might not make a good Cajun, but it sure looks to me like I'd be a good fit with your local Clean Plate Club. Hows bout some o yer frogs legs w/ hot sauce! --elrey
 
elrey said:
Don't think it was liver though!
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Around here, the liver goes in the puddin.
 
I'm not big on puddin either.

I'm a pon haus guy.
 
Scrapple - that's cooked cardboard, isn't it? :jester:
 
Mickey Richaud said:
Scrapple - that's cooked cardboard, isn't it? :jester:
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no, it's a poor showing in a well known board game. :yesnod:
 
elrey said:
:savewave: Don't think you'd make a good Dutchman, my friend. :nonod:--elrey
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you Dutch? explains a lot
 
Careful what you say, my forebears were Vanderswieps! [ masters of the whip ] We Dutch are also known for our courage! Not to mention our treats and our gambrels.--elrey
 
I'm sure our resident dentist, TR6Bill, will fix you up! :wink:
 
Mickey Richaud said:
Scrapple - that's cooked cardboard, isn't it? :jester:
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Not the pon haus that the Mackenzies made when I was a pon haus consultant during their butcherings!

I always go for a good spicy pon haus. Lots of red pepper and black pepper.
 
elrey said:
Careful what you say, my forebears were Vanderswieps! [ masters of the whip ] We Dutch are also known for our courage! Not to mention our treats and our gambrels.--elrey
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with a name like Vanderswiep, you really need to be part of th kleenex pun going on in the jokes section. :jester: As a child of dutch immigrants, I can tell you other things dutch are known for:

wooden shoes wooden head wouldn' listen

you can always tell a dutchman but you can't tell him much

need I go on? :whistle:
 
Dutch, Norse, Scots, Irish, French, Spanish, and Jew as well, so they say. I'm claimin em all. Probably more to boot! But I still HATE liver!! :pukeface:--elrey
 
I'm a Heinz 57 myself, raised on Mexican and Cajun food, so if my forehead doesn't break out in a sweat when I eat, I feel cheated!
 
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