Pickled Hog's Testicle Recipe
well, hi ladies. I thought I'd share a simplified version of Cousin Jeb's famous Pickled Hog's Testicle recipe. Ifn y'all all are planning a Church Cook out, or just someythin nice to snack on. Of course, I omitted a few top secret family herbs and spices from the recipe, but this is the basic directions. God Bless, and Happy Hoggin! Ingredients
Directions
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Sounds delicious Sister.
I also have a recipe to share, for an Eskimo delicacy, Igunak. Ingredients: 1 walrus, preferably dead. Many beach rocks of various sizes Instructions: 1. If walrus is not dead, use large beach rocks to make walrus dead. If walrus is dead, proceed to step 2. 2. Bury dead walrus under beach rocks (to keep the flies and scavengers away). 3. Let walrus rot for a minimum of 4 months, though 10 months is best to fully bring out the flavor. 4. Dig up walrus and enjoy. :thumbsup: |
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Mmmm! Hoowee, Sister Kitty, that's got my mouth watering! I sure wish the good lord would send a few walruses to my neck of the bog. Do ya think I could try that recipe with an opossum?
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Well is gonna be difficult for me to try those recipes sisters but here I give you thje recipe for the 14th bestest dish of the world: Fideuà.
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And I putted it opn english for you too!:thumbsup::) |
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Yum, bring 'em on.
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Pickled hogs testicles is a favourite in our house hold and there is nothing better to help slurp up the juices than a nice bit of dill bread. The secret of making dill bread is energetic work with a good dill dough.
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Hogs testicles are a bit hard to come by in these parts i wonder if i can replace them with rams
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Sisters Kitty and Humongous, those recipes sound delish. I think they'd go well with some cheese, preferably Casu Marzu, a Sicilian and Sardinian delicacy. You can buy it on the street there, or make it yourself when the weather turns muggy.
Here's the definition from my favorite cookbook, and you can improvise from there. Derived from Pecorino, casu marzu goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called lagrima, from the Sardinian for "tears") seeping out. The larvae themselves appear as translucent white worms, about 8 millimetres (0.3 in) long.[1] When disturbed, the larvae can launch themselves for distances up to 15 centimetres (6 in). Some people clear the larvae from the cheese before consuming; others do not. Casu marzu is considered to be unsafe to eat by Sardinian aficionados when the maggots in the cheese have died. Because of this, only cheese in which the maggots are still alive is usually eaten, although allowances are made for cheese that has been refrigerated, which can kill the maggots. When the cheese has fermented enough, it is often cut into thin strips and spread on moistened Sardinian flatbread (pane carasau), to be served with a strong red wine. Enjoy! |
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I love drinking that testicle brine out of the jar. It really perks you up! try a cup testicle of brine in lieu of coffee, it'll change your life! yic |
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So, I know what is 'dough' - but what is a dill? :( |
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If we get them in the ground now, they should be ready just in time for summer!B) |
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According to this, timing with the walrus is utterly critical - so it may be different with manatee:
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