Comments on: A Surplus of Swine: Help! http://www.fiftybucksaweek.com/2009/10/13/a-surplus-of-swine-help/ Three writers. Three cities. One culinary experiment. Mon, 06 Sep 2010 06:33:02 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Ana http://www.fiftybucksaweek.com/2009/10/13/a-surplus-of-swine-help/comment-page-1/#comment-669 Ana Fri, 16 Oct 2009 16:04:50 +0000 http://www.fiftybucksaweek.com/?p=1284#comment-669 I would boil the tongue, slice it, and make tacos. Use plenty of chopped onions, salsa and such, since tongue is good but a bit bland. After you boil it, it keeps in the fridge for a few days. You could also pickle the tongue. Generally, beef tongue is the one that's pickled, but it should work for pork tongue too. I would boil the tongue, slice it, and make tacos. Use plenty of chopped onions, salsa and such, since tongue is good but a bit bland. After you boil it, it keeps in the fridge for a few days.

You could also pickle the tongue. Generally, beef tongue is the one that’s pickled, but it should work for pork tongue too.

]]> By: Alison http://www.fiftybucksaweek.com/2009/10/13/a-surplus-of-swine-help/comment-page-1/#comment-665 Alison Thu, 15 Oct 2009 23:19:12 +0000 http://www.fiftybucksaweek.com/?p=1284#comment-665 Pork neck bones: I cook them up, cool, pick out the bones and use the meat. (tortilla filling, etc). Slow cooker is ideal (or moist/braise) . As for liver, it makes good, rustic pate or sausages. It's not as delicate as calf, but it's tasty. Instead of the ubiquitous fried, how about cutting some pieces off, and grilling them until crispy? Maybe with Yakitori-style sauce? I've only cooked cow/ox tongue, but I like it pressed, cold, with its jelly. You just boil it with juniper berries, peppercorns, onion and cloves; skin it; and press it overnight. Have fun! Pork neck bones: I cook them up, cool, pick out the bones and use the meat. (tortilla filling, etc). Slow cooker is ideal (or moist/braise) . As for liver, it makes good, rustic pate or sausages. It’s not as delicate as calf, but it’s tasty. Instead of the ubiquitous fried, how about cutting some pieces off, and grilling them until crispy? Maybe with Yakitori-style sauce? I’ve only cooked cow/ox tongue, but I like it pressed, cold, with its jelly. You just boil it with juniper berries, peppercorns, onion and cloves; skin it; and press it overnight. Have fun!

]]> By: Danielle http://www.fiftybucksaweek.com/2009/10/13/a-surplus-of-swine-help/comment-page-1/#comment-662 Danielle Thu, 15 Oct 2009 18:51:57 +0000 http://www.fiftybucksaweek.com/?p=1284#comment-662 my mom uses the pork neck bones in her sauce. she makes her secret tomato sauce recipe, and if she is making meatballs and sausage as well, they go into the giant vat with pork neck bones. it adds a nice flavor, and small bits of delicious meat. my mom uses the pork neck bones in her sauce. she makes her secret tomato sauce recipe, and if she is making meatballs and sausage as well, they go into the giant vat with pork neck bones. it adds a nice flavor, and small bits of delicious meat.

]]> By: Corrie http://www.fiftybucksaweek.com/2009/10/13/a-surplus-of-swine-help/comment-page-1/#comment-653 Corrie Wed, 14 Oct 2009 01:58:22 +0000 http://www.fiftybucksaweek.com/?p=1284#comment-653 For the neck bones: Boil them in beer with a couple of quartered onions and whatever spices you like - we like hot, so a lot of cayenne or any other crushed/ground chilis until they are very tender. Being as how the bones are, well, neck bones, they are difficult to eat, but tasty nonetheless. For the neck bones: Boil them in beer with a couple of quartered onions and whatever spices you like - we like hot, so a lot of cayenne or any other crushed/ground chilis until they are very tender. Being as how the bones are, well, neck bones, they are difficult to eat, but tasty nonetheless.

]]> By: Heidi http://www.fiftybucksaweek.com/2009/10/13/a-surplus-of-swine-help/comment-page-1/#comment-652 Heidi Tue, 13 Oct 2009 23:07:41 +0000 http://www.fiftybucksaweek.com/?p=1284#comment-652 Um...donate them to a homeless shelter? Um…donate them to a homeless shelter?

]]> By: Emily http://www.fiftybucksaweek.com/2009/10/13/a-surplus-of-swine-help/comment-page-1/#comment-651 Emily Tue, 13 Oct 2009 20:20:19 +0000 http://www.fiftybucksaweek.com/?p=1284#comment-651 Well...for the bones, you could roast them and then make a stock. I've never done this before...with pork bones anyway, but you could try it. For the hocks, you could definitely make a pea soup or collards. Yum, yum, yum. Otherwise, I"m out of ideas. Can't wait to hear what you cook up though! Well…for the bones, you could roast them and then make a stock. I’ve never done this before…with pork bones anyway, but you could try it. For the hocks, you could definitely make a pea soup or collards. Yum, yum, yum. Otherwise, I”m out of ideas. Can’t wait to hear what you cook up though!

]]> By: NolaRoll http://www.fiftybucksaweek.com/2009/10/13/a-surplus-of-swine-help/comment-page-1/#comment-650 NolaRoll Tue, 13 Oct 2009 20:12:21 +0000 http://www.fiftybucksaweek.com/?p=1284#comment-650 Check out seriouseats.com. They have a weekly article feature called "The Nasty Bits" that feature intestines and other unusual recipes. I think this week was duck tongue, but I know that they have covered pork parts over the past few months. Check out seriouseats.com. They have a weekly article feature called “The Nasty Bits” that feature intestines and other unusual recipes. I think this week was duck tongue, but I know that they have covered pork parts over the past few months.

]]>