Flofy's Profile

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Pork Stomachs?

I bought some hog maws, never having tried them and originally boiled it with garlic, onions, hot peppers and some salt and pepper for a couple hours. Then sliced it into bit size pieces and simmered in a touch of oil and the broth and served on rice. But the last time I made one, I filled it with liver, beef heart, lamb (with a lot of fat), potato, onion, garlic, and a touch of finely ground hot dryed pepper, all chopped really small. The potatoes were about a 1/4 inch square, but every thing else was as small as I could cut it. I then boiled it for about two and a half hours. When it was almost done I threw in potatoes, carrots, and cabbage. It was really good. I'm definitely going to try it again and just keep playing around with the ingredients.

Feb 12, 2009
Flofy in Home Cooking

pig's head

I've never attempted, but if you really don't want to buy a pot (which I would) maybe you could use a browning bag for turkeys. I don't know if they would be big enough though.

Feb 06, 2009
Flofy in Home Cooking

Cured Salmon

About the dung thing, living things in there natural environment have immunities to the things they encounter. So they probabaly will not be catching anything that will really harm them. I think they have a better texture and color also, but when I'm on a limited budget (most of the time) farmraised will do.

Nov 09, 2008
Flofy in Recipes

Raw milk cheese and other unpasteurized dangers?

I did not know that. So I guess I have. Thank you. I've never really studied cheeses, but love to learn about them. In recent years I've experimented way more. And I never don't have fresh Parmigiano reggiano in the fridge. In summer I grow basil and tomatoes, so it's handy for a quick snack.

Sep 17, 2008
Flofy in Cheese

Raw milk cheese and other unpasteurized dangers?

I don't think I've ever had raw milk cheese, and I love cheese. Where would I find it, are there any brands to look for? Oh and sometimes you just get sick, but I wouldn't put it past sausage to get ya.

Sep 14, 2008
Flofy in Cheese

What Does "Heirloom" Mean?

Every year my mom plants hybrids and we don't bother saving the seeds, but the following year there are always volunteers, they are either smallish or just cherries. She used to try more heirlooms, which I prefer, but had too many problems with them. I think they probably watered them too much, they always got blossom end rot. What's a good cure for that?

Sep 14, 2008
Flofy in Features

Roll call - who has tried chitlins or tripe and what's your opinion?

I have been bugging my dad to keep any of the squirrels he shoots (to keep them away from his bird feeders) so I can try cooking them, but he never calls when he gets one. I'm really curios to see what it's like. I also want to try ground hog, but it's probably really greasy. I figure if you're shooting it why let it go to waste? I know I sound like a redneck, I just like to try new things.

Sep 10, 2008
Flofy in General Topics