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Bought 3 lbs of pigtails on a whim today

Saw them at the Asian grocery store for $1.29 a pound and figured why not? I'm not entirely sure how to cook it. I've never eaten pigtails in my life but I've had pig trotters so I'm guessing the tails will be similar unctuous fatty goodness.

I'm thinking about putting everything in a crock pot and going the Asian route - dark soy, ginger, garlic, maybe some black vinegar.

Any other ideas? I saw a lot of southern recipes while doing a quick google search in the store.

Nov 22, 2013
iowan515 in Home Cooking

Liver paté - how to make it and how to eat it

OP here. Thanks for the replies. I just got back from the Asian grocery store over lunch (just assuming offal would be cheaper there) and they only had fresh chicken liver in 2-lb tubs so I got one of those. It was $1 a pound - pretty good deal!

It's going to be about 15 degrees F for the high tomorrow so I'll stay inside and try my hand at cooking this tomorrow. Friday night's for beer.

Nov 22, 2013
iowan515 in Home Cooking

Does dried Chinese sausage ever go bad?

A few months to a year is more than okay. I found a package in my back-up fridge that was 4 years old. It smelled pretty rank and went in the trash.

Nov 21, 2013
iowan515 in General Topics

Liver paté - how to make it and how to eat it

I finally have a weekend free to experiment with cooking. I'd like to make chicken liver paté.

Any basic recipes anyone would care to share?
Can I make it in a blender? I don't have a food processor.

Would something bad happen to me if I ate the entire batch by myself? Considering 1 pound of raw chicken livers to start with.

I've only ever had paté on banh mi sandiwches. How else can I eat it?

Nov 21, 2013
iowan515 in Home Cooking