redneck eating

[sgt_zim]

God damn that looks good!! I've always enjoyed the face meat on a pig when we roast them whole.

Ever had hog's head cheese (they call it terrine in France). That stuff is fantastic, made with aspic and lots of hog face meat. Really good on toast or a slice of French bread.

 

[sgt_zim]

Looks I'm going to be the lodge steward again this year. Tried to cook something different every week, only had a couple repeats. Gonna be cooking from this book for the coming year.

The Complete Nose to Tail: Henderson, Fergus: 9780062282613: Amazon.com: Books

The Complete Nose to Tail [Henderson, Fergus] on Amazon.com. *FREE* shipping on qualifying offers. The Complete Nose to Tail

www.amazon.com

 

[R.M.C.]

Ever had hog's head cheese (they call it terrine in France). That stuff is fantastic, made with aspic and lots of hog face meat. Really good on toast or a slice of French bread.

Nope I have not tried that, sounds like a winner though!! Thanks for the tip!

 

[R.M.C.]

The sandwich was a lot easier to stomach than the beer. A local brewery here in Whitby ON CAN makes it, called “square wheels” it’s a very strong IPA. Just not my favourite, killed the taste of the food.

I don't blame you, some people love beer with a meal but I hate it lol it ruins the taste of food for me. Square wheels sounds like a good name hahaha.

 

[WAB]

I just got back from Togo. I put the ladle in a pot of stew and came up with a wad of intestines. I’m not sure if that’s redneck. Let’s just say that I ate around the intestines and skin!

 

[steve white]

Anybody mix ground venison, cooked, with pork and beans, rotelle tomatoes, and some squash pickles? It will surprise you. Folks up around Paris Tx tuck into it during deer season.

Is hogshead the same as souse?

WAB, West Africa is the only place that has really tested my mettle in a culinary sense!

 

[WAB]

Anybody mix ground venison, cooked, with pork and beans, rotelle tomatoes, and some squash pickles? It will surprise you. Folks up around Paris Tx tuck into it during deer season.

Is hogshead the same as souse?

WAB, West Africa is the only place that has really tested my mettle in a culinary sense!

Yep, I’ve traveled the world and have eaten most of what was put in front of me. West Africa can be challenging. The fish stew over cassava is particularly rough.

 

[Nyati]

Katoomba would be nearer to Bob.

Fish at a fish and chip shop might be the standard Flake, Hoki some sort of Shark. Unless you specified something dearer.

Like chips some shops just cook it better .
Deep Fried Mars bar chocolate. I haven't tried it but I do like chocolate.

Too hey, there are better beers. Their dark beer , Too hey Old is a nice dark beer.

VB, it's made by Foster's. I don't know why they ever told the world that Fosters is our beer. We don't drink it.

VB is likely to give you a bad hangover unless you build up a tolerance to it or have a genetic disposition that is tolerant of it.

Shark, yes, in the south of Spain we love Cazón, which is a small mediterranean shark, first marinated, then deep fried. We call it bienmesabe, roughly translated," it tastes good".

Other than Cazón it could be Tintorera, a bit larger shark.

 

[Ridge Runner]

Anybody mix ground venison, cooked, with pork and beans, rotelle tomatoes, and some squash pickles? It will surprise you. Folks up around Paris Tx tuck into it during deer season.

Is hogshead the same as souse?

WAB, West Africa is the only place that has really tested my mettle in a culinary sense!

Not quite the same recipe, but close(?).

Venison, beef, or lamb (ground or chunks), Polish or Italian sausage, bacon, pork-n-beans, tomatoes, red and green peppers, diced onion, garlic, salt, and pepper to taste, and a bit of brown sugar (light or dark). Sometimes I'll add dill pickle relish for a sweet and sour taste.

For a chilli: thin with condensed tomato soup, then add: chilli powder, crushed red pepper, paprika, and jalapenos (or any other variety of hot peppers).

Served with: corn chips, or buttered: bread, toast or cornbread.

I also like to sprinkle on shredded cheese(s).

 

[Hunt anything]

Not quite the same recipe, but close(?).

Venison, beef, or lamb (ground or chunks), Polish or Italian sausage, bacon, pork-n-beans, tomatoes, red and green peppers, diced onion, garlic, salt, and pepper to taste, and a bit of brown sugar (light or dark). Sometimes I'll add dill pickle relish for a sweet and sour taste.

For a chilli: thin with condensed tomato soup, then add: chilli powder, crushed red pepper, paprika, and jalapenos (or any other variety of hot peppers).

Served with: corn chips, or buttered: bread, toast or cornbread.

I also like to sprinkle on shredded cheese(s).

Man, that’s not red neck dining that’s fine dining!

 

[PerH]

Ever had hog's head cheese (they call it terrine in France). That stuff is fantastic, made with aspic and lots of hog face meat. Really good on toast or a slice of French bread.

We say " sylte " over here, can be made with the pork belly also, classic around Christmas.

Salt,pepper, tyme,all spice,cloves in the mix , and aspic powder between layers.

 

[Inline6]

Ever had hog's head cheese (they call it terrine in France). That stuff is fantastic, made with aspic and lots of hog face meat. Really good on toast or a slice of French bread.

Have are enough of it that after 10 years from my last try. I'm still trying to get it out of my arteries, lol. We ate it on saltine, was a little shy my first time, after that was good to go.

 

[Ridge Runner]

Man, that’s not red neck dining that’s fine dining!

Use the same fore mentioned recipe:
Add Italian seasonings, mushrooms, black (or if you prefer green olives), and just a hint of horse radish, and it becomes a great spaghetti sauce or lasagna sauce. Leave out the pork-n-beans (or not),

Or use as a pizza sauce;
On pizza crust
Or
apply a mixture of garlic and olive oil onto bread, moderately lightly toast bread, spoon on "sauce", sprinkle with cheese(s), top with pepperoni, place in oven to melt cheese and cook pepperoni.

Want a dipping sauce? Mix fore mentioned recipe and melted cheese(s)(about 2 to 1 cheese to "sauce"; stir in "sauce"). Serve with corn chips or Spooned onto toasted garlic and olive oil bread (cut bread into triangles or squares).

Works best with Mild or Sharp Cheddar cheese (Yellow or White); Extra Sharp Cheddar over powers the flavor of the "sauce".

One base "sauce" multiple uses.

 

[Flewis]

fresh from the garden mustards and collards served over cornbread, plus sautéed carrots, and tomatoes.

I totally feel like my grandfather.

What no dumplings.

 

[Hunt anything]

My daughter got me some pere-pere sauce in Atlanta, just had to try it on some sandhill crane, home grown bell peppers and home made smoked deer sausage Kabobs. Not sure if it qualifies as red neck but was awfully good.

 

[Ridge Runner]

What no dumplings.

Now that's just plain sad.
Every deep southern knows ya gotta have dumplings; with greens.

What?! Wait! any connoisseur would expect fresh squirrel and dumplings with either of these greens, favored with sautéed onions and fried bacon.

Chicken is a very good substitute if you can't get a fresh killed squirrel.

 

[Ridge Runner]

My daughter got me some pere-pere sauce in Atlanta, just had to try it on some sandhill crane, home grown bell peppers and home made smoked deer sausage Kabobs. Not sure if it qualifies as red neck but was awfully good.

Screw whether or not it's red neck eating or not. I just looked up your profile to see where your from.

Asshole didn't post his city, state, nor country.

And I didn't even see not one person he asked Fer an invite. How rude!

You could have invited at least one member to verify your cooking skills.

 

[Flewis]

Now that's just plain sad.
Every deep southern knows ya gotta have dumplings; with greens.

What?! Wait! any connoisseur would expect fresh squirrel and dumplings with either of these greens, favored with sautéed onions and fried bacon.

Chicken is a very good substitute if you can't get a fresh killed squirrel.

Needs fatback.

 

[Newboomer]

Ever had hog's head cheese (they call it terrine in France). That stuff is fantastic, made with aspic and lots of hog face meat. Really good on toast or a slice of French bread.

Yup. My Mom made it every year when we slaughtered a hog. Good stuff on a biscuit with mustard and mayo.

 

[CAustin]

fresh from the garden mustards and collards served over cornbread, plus sautéed carrots, and tomatoes.

I totally feel like my grandfather.

Sounds mighty good to me! What time should we all get there for supper?