09/14 - Formulated Friday!

it has something to do where the foot is chopped off

 

Chitlins are good, though. So are pigs feet. Not a fan of neck bones, but that's 100% because they are mostly bone.
@laby he came in before it started raining.

 

Yeah, they're mostly bone, but the meat you do get off them is so tender.

 

We're still good here, but she isn't over us yet. Still mostly just wind and bits of rain.

 

I like it but like Morweeg said, there's not much meat there. But, it's cheap so I just buy a lot. YUM. Never had meat off a turkey neck before...

 

someone remember that no one really yells at each other around here when we talk about weird regional food

 

Nothing much today. Fridays have been the worst weekday for the last couple of months. I guess 3 day weekends are more common now for requesters.

 

Just looked it up, yeah, crazy. I've only seen Feet at the HEB's here and local meat markets. Never seen the paws.

 

Are chicharrones common anywhere away from the border? There's a few ways to make them, but one of my favorite is where they are boiled and when the liquid cooks down you poor buttermilk over them and when it cooks down the pork belly has this nice crispy crust on it, but is nice and tender.

 

it's hipster food now

 

I've only ever encountered them in spain

 

Also pickled pig's feet aren't that great. Corner store up the road used to have pickled eggs, though, and when I was a kid I'd walk up there and get one on the weekends.

 

Yeah. The Mexican guys at my work eat them. They just throw them in the deep fryer

 

So...pork rinds?

 

Those are just pork rinds, which are one type, but we don't always cook them way. They aren't deep fried and puffy.

 

I personally didn't know they were also called pork rinds, the Chicharrón I'm familiar with are fried but not puffy like that