SC - Thoughts on Food

[Mordonna22@aol.com]

In a message dated 9/14/98 12:59:07 AM US Mountain Standard Time,
allilyn at juno.com writes:

> 
>  Mordonna,  I've just received 200 more posts, so i don't have time to web
>  surf, but last night, Margaret and I cooked and tweaked the recipes she's
>  using as Feast Master later this month.  She bought a package of pig's
>  ears, which she simmered in red wine, then oven roasted, to try a recipe
>  she had found.  They were supposed to be cut up and fried with onions,
>  but by 2 AM, they just weren't too appetising.  Have you ever eaten pig's
>  ears?  There didn't seem to be any real meat.
>  
>  
>  Regards,
>  
>  Allison

Pig's ears have very, very little flesh.  They are usually pickled which helps
tenderize the cartilage that they are made of.  Pig's feet have more flesh on
them, but it's hard to get to, and they also contain a lot of cartilage, so
pickling is the most common way to serve them, too.  They must be boiled to
within an inch of their lives before being pickled.  

Mordonna
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