'You can tell that it's clean if you can see through it,' said Kenneth Matthews. Like many meaty soul dishes, chitterlings are laborious and time-consuming to prepare cleaning them requires multiple washings and scrapings. Chitterlings (commonly referred to as 'chitlins') are a classic Deep South delicacy made from pig intestines. Pork liver can be transformed into lip-smacking liver pudding when mixed with pork loin end pieces, a bit of cornmeal, some seasoning and gelatin. Southerners sure have a way with hog organ meat. The sauce at C&K Barbecue Restaurant in North County is sweet with a smoky tang Big Mama's offers five choices: a sweet and mild house, sweet and spicy, spicy, smoky, and for those who can handle it, 'kickin'.' Your favorite snoot joint will likely depend on your sauce preference. Snoots taste a lot like pork rinds, which prompts some people to eat them as an appetizer, broken into pieces and dipped into barbecue sauce. Once you hit the snoot circuit, you'll notice that snoots are served in a variety of ways: as a sandwich, smothered with a secret recipe barbecue sauce and slapped between two slabs of bread, or as a combo with rib tips or tripe. 'We easily sell 25 to 30 cases a week and there are 25 to 30 snoots in a case.' You want it crispy, not hard.' Snoots are the restaurant's best-seller. Craig Hunter, owner of Big Mama's Barbecue in Belleville and Swansea, Ill., said that the secret to a good snoot is 'getting high enough heat without burning it. Matthews explained that the meat gets scored before baking so that its gets crispy without curling up. To prepare a snoot 'you cut off the nostril, score, and bake it for two to three hours until it becomes hard,' said Anita Matthews, who, along with husband Kenneth, operates Ms. Don't turn up your sniffer just yet you've likely eaten this offal (the innards and extremities of a butchered animal) because hog nose is filler for sausage, bologna and other cold cuts. Take, for example, snoots, hog meat from the nose and cheek area. Louis may lie north of the Mason-Dixon line, but you can still find some down-home, esoteric meat dishes in these parts. 'It's doing the best that you can with what you have ' in fact, making it scrumptious!' 'It's not having the best pick of the litter on meat,' said Janice O'Bannon of Sweetie Pie's in Dellwood. It is an economic style of cookery born from necessity. Soul cooking, like all food traditions, is an expression of its people.
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