Do you eat pigs feet?

[Jenise]

I knew many who went straight to the menudo truck after the bars closed.

I grew up eating pigs feet. Grandpa kept a crock or two of them under the house. It was a dark and damp place on the coast of Eureka, CA. I had to unlatch a squeaky wooden door and enter into the dark place. I'd open the crock, take a pickled pigs foot and run out. I still remember that tangy taste and crazy texture in my mouth. It is the one food I have never forgotten about from my "kid" years. Not so sure I would want one now, however.

[Jenise]

Karen, I'd urge you to try them again except that I'm sure nothing, however good, could ever compare to a homemade version, stolen from your grandpa's cellar no less! Nothing ever measures up to a memory like that.

At least oysters don't have ears, or feet for that matter!!

They hatch with a single foot, though, which they lose when they don't use it. So just don't eat them young.

Lynn's mother prepared them at home. I just remembered that her grandparents and then her father owned and ran a German restaurant in Troy, New York. That's one reason why she has an eclectic palate and she's the reason I have one now. I can't think of anything I wouldn't try, as long as it wasn't poisonous. The worst example is raw blood and guts squeezed out of a large, live snake. An Asian host offered it to me; it's supposed to make one virile; but I wouldn't order it on my own. I have never yet had the pleasure of pigs feet.

Actually the topic makes me think of the famous Parisian brasserie in les Halles, Au Pied du Cochon.

We lingered out in front but decided against eating there. I'm sure the French version must be something quite good.

Been there, done that, and I'm afraid I have to disappoint you. A platter of lightly breaded and fried pig's foot and ear at La Coupole eaten a number of years ago were pretty much as you would guess. Tasty pig's foot but gristly and difficult to eat. I'd rather stick with a hock or shank, similar flavor but less hassle. The pig's ear had exactly the texture you would expect a pig's ear to have, and not enough flavor to compensate. Inedible, even with a generous dose of good mustard.

My favorite treatment of pig's foot/shank/hock was at Bistro Jeanty, and we have simulated it at home. Simmer the meat in white wine and chicken stock or water with plenty of carrots and onions and herbs until tender and easy to strip from the bone; about 2 hours. Remove the meat from the bones and chop it coarsely. (Keep that stock for beans or lentils!) Mince some shallots and a lot of parsley, and soak them in olive oil with a tablespoon or two of mustard for about 20 minutes. Mix in the meat and sherry vinegar to taste, then use it to dress salad greens or cooked green beans. Yum!

[Jenise]

My favorite treatment of pig's foot/shank/hock was at Bistro Jeanty, and we have simulated it at home. Simmer the meat in white wine and chicken stock or water with plenty of carrots and onions and herbs until tender and easy to strip from the bone; about 2 hours. Remove the meat from the bones and chop it coarsely. (Keep that stock for beans or lentils!) Mince some shallots and a lot of parsley, and soak them in olive oil with a tablespoon or two of mustard for about 20 minutes. Mix in the meat and sherry vinegar to taste, then use it to dress salad greens or cooked green beans. Yum!

That is a completely inspiring description--I'm salivating!

Chop the meat finer and it sounds like you are on the way to an interesting Jambon Persillé!?

Chop the meat finer and it sounds like you are on the way to an interesting Jambon Persillé!?

Indeed, the Bistro Jeanty original comes across rather like a deconstructed Jambon Persille'. One of my favorite terrines, needless to say.

[Jenise]

Chop the meat finer and it sounds like you are on the way to an interesting Jambon Persillé!?

Indeed, the Bistro Jeanty original comes across rather like a deconstructed Jambon Persille'. One of my favorite terrines, needless to say.

Mine, too. So much so, that on the menu I'm doing for a bunch of Canadian friend this weekend that I've billed as a "Tour of the American South", I've made up my own version, simmering the meat from a smoked pork shank with a bit of pale perfect ham with cloves and then using mustard greens in place of parsley for the green component. OMG, is it good.

Chop the meat finer and it sounds like you are on the way to an interesting Jambon Persillé!?

Indeed, the Bistro Jeanty original comes across rather like a deconstructed Jambon Persille'. One of my favorite terrines, needless to say.

Mine, too. So much so, that on the menu I'm doing for a bunch of Canadian friend this weekend that I've billed as a "Tour of the American South", I've made up my own version, simmering the meat from a smoked pork shank with a bit of pale perfect ham with cloves and then using mustard greens in place of parsley for the green component. OMG, is it good.

Sounds awesome. Any chance of getting a recipe?

[Jenise]

Any chance of getting a recipe?

Yes! Happy to share. I actually took measurements this time so I could stop inventing each one I make from scratch. Will have pics later, too. Will post tomorrow or Monday.