chong

Dan,
We have similar recipes in the Philippines that use pig's feet and cow feet. However, seldom are "patitas" ( i assume - pig's feet) used with garbanzos. It is the beef shank/cow feet that is used with garbanzos - a recipe called "Callos con Garbanzos". Although callos in this case refers to beef tripe, since beef shank and feet(with skin, stripped of outermost epidermis and nails) are part of the recipe, callos can apply to that as well. I was surprised that here in the US, tripe recipes are called menudo. Our menudo is a stew made with small chunks of pork, diced/cubed potatoes, tomatoes, garlic, onions, peas (guisantes), Chorizo de Bilbao, Vienna Sausage, raisins (pasas), and olives. My wife and children can't stand restaurant menudo(tripe) because they say that they're not prepared properly and stink.

For pig's feet, we have a stew similar to adobo, where the feet is stewed with water, vinegar, garlic, onions, banana blossoms, pepper corns, and salt and/or soy sauce, chili peppers optional. Another way we cook the whole pork hock and feet is "Crispy Pata". The leg is cut at 1.5" intervals through the bone, leaving one side of meat and skin intact. The leg is then boiled tender, rolled in starch, allowed to air dry, then deep fried until golden brown. When the meat cools down to eat, the skin is crispy. So, how are these for patitas? I know, I know, pretty weird, huh?

Enjoy,

Chong

chong

Yes, tripe is the stomach wall. Beef tripe has sort of honeycomb pattern on one side. This is the one, in Spanish, we call "Callos" and use for our "Callos con Garbanzos". Chitterlings, or chit'lings, are the intestines. These are used for sausage casings, or we clean them inside and out with brine and deep fry them. Great cracklings. We used to serve this with our new found friends when we first came to this country. When they asked us what they were, we just said, "Pork!" Then they brag about it to their friends! Ha! As the saying goes, "It's the thought that counts!"

Beth, the Chinese make a terrific stew with pork stomach. It is cooked with pork blood, chili peppers, water chestnuts, green onions, other veggies, and served sizzling in a hot pot Sterno and all. In Taiwan, they cook it in light chicken soup with bok choy and water chestnuts. Then here is Seattle (as in some restaurants in the Philippines), they serve it with noodle soup. And there's a dish called "Lau Mei" which is pork stomach, ears, tongue, and if you're lucky, spleen. The ingredients are boiled in water, soy sauce, and five spice until tender and the liquid becomes thick. The meat is sliced in slivers, the sauce poured over it, and served hot with rice, or, sliced and served cold, with warmed sauce, for the Chinese version of "cold cuts". The secret with cooking the stomach is in how to clean it properly. I even have some leftovers of Lau Mei in the fridge right now! Hmmmm, let's see - lunch? Naw, just had breakfast. Maybe cold cuts before dinner tonight, with Scotch! As one of my best friends would say, "Ahhh, life is good!"

As for gall bladder, or part of it anyway, in some parts of the Philippines, pork stomach is cleaned, then steeped in 185°F(85°C) for 5 to 10 minutes. After draining the water, it is sliced in slivers, then the bile is sprinkled over it. Followed by vinegar, salt, garlic, shallots, ground pepper, and chili. This dish is called "Papaitan", meaning "made bitter"

lorax

See, and here we consider that the stomach is a vessel in which to cook things, but not an organ that is eaten in the same way that the sweetmeats are. There's a very tasty pudding-type dish made of corn, sweetmeats, and spices that's cooked in the stomach; sort of an Ecuadorean take on Haggis.

The gall bladder here, however, is considered to be a remedy for wasps.

bananimal

Chao ong Tog. Ong mang goi che? Seems you know a bit of several Aisian languages. This is a bit of the little Vietnamese I still remember.

Now about dried prawns -- all I can say is Oy gevault!! Sorry, I grew up in NYC. When in my 20's I moved to central NJ. No Chinese restaurants within 30 miles. Grew up on the stuff, so the wife bought me the cookbook mentioned earlier. Tried stir fried squid with scallions and ginger. Sounds innocuous, and probably tasty, right? Wroooooooonnnnnnnnnng!!!

Recipe called for 3 oz dried squid and 1 lb of fresh squid. Basic stir fry -- shao hsing wine, mono, sugar, ginger, scallions, oil to fry. Soaked dried squid 24 hrs in water with baking soda. Cooked the dish the next day. All was well eating the fresh squid, rice, etc until I grabbed a piece of the dried.

Stuck it in my mouth, took one bite and screamed -- aaaaahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh hhhhhhhhhhh!!!!! The taste was so bad, alien to me, thought I bit into a dead fish that sat in the bottom of a garbage can for a week -- IN THE SUN!!!

Spit it out, rinsed my mouth (ALOT) and swore never to eat anything with dried fish in it ever again!!!

Since then, discovered that anything Asian, canned or dried, that has no words printed in English on the can or package is not for me. Every time I go deep sea fishing since those days I always remember the taste of dried squid when I bait up.

Dan

Lagniappe

Sixwing

Lorax: Going to have to try that - sounds delicious. :3

Dried squid does not sound like the tastiest of things. Those little dried sardines, now...
Also, dried bonito flakes make a wonderful fishy broth. You just have to be careful to strain them all out before eating, or they're like getting a mouthful of soaked, fishy sawdust.

lorax

Oy, but Sixwing, have you ever had fresh bonito? It's like chewing cod-liver-oil and concentrated fishy badness. I'm stuck with a couple of fillets still in my freezer because I caught one last time I was out fishing. I now know that I shouldv'e thrown it back and tried for a Dorado or a Wahoo.

Caloosamusa

Squid is one of the best foods there is, saute'd, raw with wasabi, I've never had it sun dried, but would certainly try it.

I find my nose is good for warning me about some foods, but my wife tells me I'm not a "normal" American of Northern European decent. When I was in the Phillipines there were several new foods I tried. The fried squid I considered "normal."

Patty in Wisc

Lorax, glad you mentioned Bonita...something I'm familiar with. I caught 1 or 2 while fishing in Mx & they sure put up a fight...fun to catch! They are in the tuna family (darker meat). I took mine back to my unit & cut it up myself. Very hard to cut thru them. The kitchen area looked like a murder scene - so much blood!! They are so bloody, they use chunks to catch other fish. I wrapped some in foil & grilled it...it was pretty good! My favorite was Dorado (dolphin).

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lorax

For me, Bonito's almost too strong to eat, but I can definitely see its application as a baitfish. They're actually more closely related to mackerels than tuna, it's just that they get nice an big, and you're bang on about the fight. The only way I can deal with the smell and taste of the Bonito is to stew it in beer and tomatoes for an entire day.

For eating, I prefer Dorado (which is not really a dolphin, folks, it's a finfish) and Wahoo.
For deep-sea fighting, I prefer bluefin Tuna and Picudo (Swordfish), although I've had epic fights with seagoing salmon as well. On the flats, Permit and Pompano are pretty entertaining in their own way.

Patty in Wisc

In FL I saw Dolphin on a menu & could not eat "Flipper" LOL. It's what they call dorado prolly cuz the face looks like a dolphins'.
I read that when Bonitos get hooked, they go strait down for a long way. All you can do is let it go or line will break. My arms were sore when I got him in.
Woulda LOVED to catch a swordfish but I did catch a shark once - only 4 or 5 ft. but they (bait boy) cut the line cuz they "didn't want to deal with it". I cried later ---I WANT MY SHARK!!!

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Sixwing

0_0 Concentrated fishy badness! Made me laugh out loud at work...
I have never tried fresh bonito. Maybe that's why they dry it?

Strong-flavored fish are up there on the list of my favorite foods, but tend to drive my husband right out of the kitchen (Anchovy and feta pizza, mmmmm. Extra points for garlic sauce.) Around here, it's hard or impossible to get fresh seafood; we are nowhere near the sea. The local fish are pretty mild-flavored. We have trout, bass, crappie and bluegill, and an assortment of sucker catfish.

Shark is very good sliced into steaks and seared off in tangy or fruity sauce. Gran Marnier and Creme de Cassis are my favorites for that.

I'd love to go fishing for something the size of a Dorado or a Wahoo.

lorax

Shark is good, but only if it's been cleaned and drained properly. Otherwise it's full of uric acid, and tastes horrid.

Come on down! We have an excellent fishery for Dorado, and Wahoo is found in the deep trenches off the Galapagos.

Sixwing

That would be so awesome.
>.>
<.<
*vacation daydreams*

Bob

[quote=Sixwing;76881]0_0 Concentrated fishy badness! Made me laugh out loud at work...
I have never tried fresh bonito. Maybe that's why they dry it?

Shark is very good sliced into steaks and seared off in tangy or fruity sauce. Gran Marnier and Creme de Cassis are my favorites for that.


I prefer pickling the chef with Gran Marnier prior to cooking!



[quote=lorax;76876]For me, Bonito's almost too strong to eat, but I can definitely see its application as a baitfish. They're actually more closely related to mackerels than tuna, it's just that they get nice an big, and you're bang on about the fight. The only way I can deal with the smell and taste of the Bonito is to stew it in beer and tomatoes for an entire day.

Have you tried the "planked" bonito recipe? Salt and pepper the filets liberally and place on a pre moistened cedar plank. Set plank carefuly away from direct flame and allow smoke to cook fish for several hours until done, throw away the bonito and eat the plank!

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lorax

Yeah, because cedar's so widely available here in ECUADOR. Glad to see you're back and in fine form.

Chironex

Patty, the dolphin you see on menus is not the same as Flipper. Flipper is a mammal and the dolphin 'Mahi Mahi' is a fish. So Flipper is safe.
Glad you didn't kill the shark. Despite their bad reputation, their numbers are diminishing rapidly. We need them to keep the seas healthy as they are at the top end of the marine food chain and essential to culling the weak and dying creatures. They are like the ocean's trash collectors. hahaha

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Patty in Wisc

Scot, what I meant was they call Dorado dolphin. When I first saw 'dolphin' on a menu, that was what I thought it was untill the waiter told me. I laughed & said 'how could anyone eat Flipper' LOL
Am I getting forgetful or is dorado & mahi mahi same? I thought they were? (Help Lorax!) Anyway, they called it dolphin - one or both. Whatever they're called - dorado, mahi mahi, dolphin, they are beautiful fish & taste excellent.
Shark? Yup, they eat anything...other fish, arms, legs, old shoes, people etc LOL. I think I cried mostly cuz shark steak cost around $15- 20.00 a lb here!!!
I cooked swordfish, shark steaks & bonito on the grill & they were really good (bonito needs more help).
BTW, welcome back again.

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lorax

They are. If you want a real wierdness, Dorado is translated as "Goldfish" on bilingual menus here. I had to explain to a 5-star restaurant that a goldfish is a pet to English speakers, and they should be calling it Mahi Mahi.

Patty in Wisc

Thank you Lorax!!
OK, question answerd: Dorado, Mahi maihi, dolfhin... are the same.
Thank you Beth!!!!!.

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