Calf's foot Jelly (Fosco's "smackdown" cooking challenge)
Omelet
This dish was indeed at the edge of my comfort zone. Not only did it
take 3 days to prepare due to my work schedule, I'd never cooked calf's
feet before. :-) But, I was willing since I happen to love trotters so
this was not _much_ different.
Original plan was Mondongo, but I am still not quite up to trying Tripe.
All in good time... <G>
This is being posted a day past the deadline, but I hope y'all enjoy it
anyway! Dad wants to add calf's feet to our regular diet as this turned
out to be so very good, as well as being nutritious.
Slight variations on the googled recipe are mine:
Calfs Foot Jelly
Main Ingredients:
2 calves feet
10 carrots
6 stalks celery
2 medium onions
6 cloves garlic
2 tbs. grated fresh ginger root
1 teaspoon salt free lemon pepper
(alternately 1/2 tsp each ground Black
pepper and dried lemon zest)
2 tsp dried rubbed sage
1 dozen eggs
For presentation, per plate:
3 large lettuce leaves (any variety but
I used Boston Butter lettuce)
2 dozen baby spinach leaves, sliced fine
6 grape tomatoes
6 cherry tomatoes
1/2 ripe avocado sliced in 4 slices
1 small bit of fresh basil leaf, tip
I had to do this in two batches as my
pressure cooker would only take 1 calf's
foot and 1/2 the veggies.
Place 1/2 all of the main ingredients except for
the eggs into a 5 quart pressure cooker and fill
to 3/4 full with water. Bring up to pressure
and pressure cook for 1 hour.
Alternately, place all ingredients (except for the eggs)
into a large stock pot and simmer/braise for 3 hours,
covered, or until all of the cartilage on the feet is
totally melted.
Let cool for deboning.
Strain off the broth into a separate bowl
and discard the bones after removing
all edible stuff from them. (my dogs were very
happy as beef bones are safe).
Chill the broth for defatting. A pair
of latex glove came in handy for this. I tried
skimming with a spoon but it was a serious
hassle. Removing the chilled fat layer by hand
was much easier.
Mash or mince remaining veggies, meat and
melted stuff. I again put on a clean pair
of disposable gloves and mashed it by hand.
It was easier... Same for deboning and defatting.
Place the mashed mix into the bottom of
a casserole dish or pie plate and chill to set.
Re-heat the liquid broth and add to about 1/2"
from the top of the dish. Reserve extra
broth to "glue" the egg slices into place.
Chill to set.
Hard boil and peel 1 dozen eggs. Slice thinly
and layer those over the top of the jelly.
Re-heat the reserved broth and pour that
gently over the egg slices to "glue" them
into place.
Chill to set.
Slice into cubes or wedges and serve over
a bed of lettuce leaf and shredded raw spinach
with the tomatoes and avocados on the side.
Top the final dish with a basil tip.
The basil went SO well with this, I'm
considering adding some fresh shredded basil
leaf in the layering to the final recipe next
time I make it. :-)
The biggest surprise was that a savory dish
was actually delicious served cold! My house
mate ate up two pie plates of this in two days...
and only the first one had the additions of
the greens, tomatoes and avocado.
Url's:
CalfsFootJelly1Prep.jpg
http://i17.tinypic.com/2j2ur6w.jpg
CalfsFootJelly2Veggies.jpg
http://i15.tinypic.com/2m2t6k3.jpg
CalfsFootJelly3Meat1.jpg
http://i16.tinypic.com/2jfk5le.jpg
CalfsFootJelly4Meat2.jpg
http://i19.tinypic.com/2s6on7k.jpg
CalfsFootJelly5Veggies.jpg
http://i16.tinypic.com/4dfg50y.jpg
CalfsFootJelly6Cooked.jpg
http://i18.tinypic.com/2rcy1xh.jpg
CalfsFootJelly7Broth.jpg
http://i17.tinypic.com/447iryu.jpg
CalfsFootJelly8Eggs1.jpg
http://i18.tinypic.com/2mgaa0g.jpg
CalfsFootJelly9Eggs2.jpg
http://i19.tinypic.com/42midu0.jpg
CalfsFootJelly10Defat1.jpg
http://i19.tinypic.com/2q091co.jpg
CalfsFootJelly11Defat2.jpg
http://i18.tinypic.com/2ex67o9.jpg
CalfsFootJelly12Mash.jpg
http://i18.tinypic.com/4cvp4km.jpg
CalfsFootJelly13Eggs3.jpg
http://i17.tinypic.com/4c7nevs.jpg
CalfsFootJelly14PieJell.jpg
http://i15.tinypic.com/33kdanp.jpg
CalfsFootJelly15PieEggs.jpg
http://i15.tinypic.com/44t7pco.jpg
CalfsFootJelly16PieEggsSet.jpg
http://i17.tinypic.com/3zu9cud.jpg
CalfsFootJelly17Slice1.jpg
http://i17.tinypic.com/3z9xpcn.jpg
CalfsFootJelly18Slice2.jpg
http://i15.tinypic.com/2n86m39.jpg
CalfsFootJelly19PlatedFinale.jpg
http://i18.tinypic.com/2cmnjpe.jpg
--
Peace, Om
Remove _ to validate e-mails.
"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
Andy
> The challenge came from a.b.f.
>
> This dish was indeed at the edge of my comfort zone. Not only did it
> take 3 days to prepare due to my work schedule, I'd never cooked calf's
> feet before. :-) But, I was willing since I happen to love trotters so
> this was not _much_ different.
> CalfsFootJelly17Slice1.jpg
> http://i17.tinypic.com/3z9xpcn.jpg
> CalfsFootJelly19PlatedFinale.jpg
> http://i18.tinypic.com/2cmnjpe.jpg
What an interesting recipe. Gone all exotic on us, Omelet???
Thanks,
Andy
kilikini
Well, that was kind of The Dear Reverand Fosco's challenge on
alt.binaries.food. Cook something exotic that you would never in your life
think of preparing before. I didn't participate because, shoots, I already
eat octopus and squid, raw fish, what's left? I, however, don't think I'd
heartily participate in the dish Om just made. LOL.
kili
maxine in ri
Hehe. In Eastern European Jewish Cooking, the dish is called P'tcha,
redolant of garlic. Those who ate it as children recall it fondly.
The rest of us think the name is apt (very close to P'tooie!)
;-)
maxine in ri
kilikini
ROFL!!!!!!!!!!
kili
elaine
news:omp_omelet-B91F2...@news.giganews.com...
> The challenge came from a.b.f.
>
> This dish was indeed at the edge of my comfort zone. Not only did it
> take 3 days to prepare due to my work schedule, I'd never cooked calf's
> feet before. :-) But, I was willing since I happen to love trotters so
> this was not _much_ different.
The pics are fabulous, I might be tempted.
> Original plan was Mondongo, but I am still not quite up to trying Tripe.
>
> All in good time... <G>
I recall loving tripe when I was a kid. My gran used to make it with onions
and milk (condensed I think) -
e.
itsjoannotjoann
> The challenge came from a.b.f.
>
> This dish was indeed at the edge of my comfort zone. Not only did it
> take 3 days to prepare due to my work schedule, I'd never cooked calf's
> feet before. :-) But, I was willing since I happen to love trotters so
> this was not _much_ different.
>
>
I certainly would sit down with you and eat this.
Remember the movie "Pollyanna" with Hailey Mills? She and the parlor
maid were delivering different jams and jellies and such for the 'shut-
ins' of the community. They stopped at Agnes Moorehead's house, she
was always on the verge of dying, had been *dying* for years and her
jar was Calves Foot jelly and I've always wondered what the stuff
was. Now I know!! Thanks.
Omelet
Well, it _was_ a challenge! <lol>
It's easier just to make soup out of that stuff. :-)
Omelet
"kilikini" <kili...@NOSPAMhotmail.com> wrote:
It's very nutritious..... <lol>
Mondongo was a bit over the edge this time, but maybe next time!
I'd just fix simple menudo if I did not dislike Hominy so much!
I don't eat chick peas either. :-P
The texture of both of those disagrees with my palate.
I'm up to fixing exotic stuff, but only if I can eat it!
Omelet
Taste it and then say that. <G>
Dad is picky and he demolished it!
Omelet
"elaine" <ela...@ca.inter.net> wrote:
> "Omelet" <omp_o...@gmail.com> wrote in message
> news:omp_omelet-B91F2...@news.giganews.com...
> > The challenge came from a.b.f.
> >
> > This dish was indeed at the edge of my comfort zone. Not only did it
> > take 3 days to prepare due to my work schedule, I'd never cooked calf's
> > feet before. :-) But, I was willing since I happen to love trotters so
> > this was not _much_ different.
>
> The pics are fabulous, I might be tempted.
Thank you!
It was time consuming but inexpensive!
>
> > Original plan was Mondongo, but I am still not quite up to trying Tripe.
> >
> > All in good time... <G>
>
> I recall loving tripe when I was a kid. My gran used to make it with onions
> and milk (condensed I think) -
>
> e.
I'd prefer Mondongo to Menudo.
I really cannot stand the texture of Hominy.
Omelet
"itsjoannotjoann" <itsjoan...@webtv.net> wrote:
> On Mar 12, 5:21 am, Omelet <omp_ome...@gmail.com> wrote:
> > The challenge came from a.b.f.
> >
> > This dish was indeed at the edge of my comfort zone. Not only did it
> > take 3 days to prepare due to my work schedule, I'd never cooked calf's
> > feet before. :-) But, I was willing since I happen to love trotters so
> > this was not _much_ different.
> >
> >
> Oh wow, great pictures! I'm not willing to make this dish myself, but
> I certainly would sit down with you and eat this.
Thanks! :-)
>
> Remember the movie "Pollyanna" with Hailey Mills? She and the parlor
> maid were delivering different jams and jellies and such for the 'shut-
> ins' of the community. They stopped at Agnes Moorehead's house, she
> was always on the verge of dying, had been *dying* for years and her
> jar was Calves Foot jelly and I've always wondered what the stuff
> was. Now I know!! Thanks.
Cheers!
It's supposed to be really good for you too.
Touted as a good dish for invalids.
I know that it has dad bouncing off the walls! He has more energy right
now than he's had in months!
He is 74.
kilikini
You're way more adventurous than I, my friend. :~)
kili
Tara
<itsjoan...@webtv.net> wrote:
>Remember the movie "Pollyanna" with Hailey Mills? She and the parlor
>maid were delivering different jams and jellies and such for the 'shut-
>ins' of the community. They stopped at Agnes Moorehead's house, she
>was always on the verge of dying, had been *dying* for years and her
>jar was Calves Foot jelly and I've always wondered what the stuff
>was. Now I know!! Thanks
Pollyanna was my first thought, too! I remember reading the book and
wondering what calves foot jelly could be. I learned what it was some
time ago, but this is the first time I have known of someone making
it. I'd like to try it. I don't think I care to make it, but I'd
like a taste.
Tara
Koko
wrote:
>The challenge came from a.b.f.
>
>This dish was indeed at the edge of my comfort zone. Not only did it
>take 3 days to prepare due to my work schedule, I'd never cooked calf's
>feet before. :-) But, I was willing since I happen to love trotters so
>this was not _much_ different.
>
Major snip of recipe and photos.
I left a comment for you on a.b.f.
This looks just great.
The presentation picture is exceptional.
Koko
--
New blog in progress
http://kokoscorner.blogspot.com
updated 2/25
"There is no love more sincere than the love of food"
George Bernard Shaw
Omelet
"kilikini" <kili...@NOSPAMhotmail.com> wrote:
> > I'm up to fixing exotic stuff, but only if I can eat it!
>
> You're way more adventurous than I, my friend. :~)
>
> kili
Oh I dunno luv, you do like Sashimi... :-)
So do I but many won't touch it! <lol>
Omelet
Tara <jarv...@ix.netcom.com> wrote:
It's honestly not much different than making stock... :-)
Omelet
Koko <Pstar...@hotmail.com> wrote:
> On Mon, 12 Mar 2007 04:21:52 -0600, Omelet <omp_o...@gmail.com>
> wrote:
>
> >The challenge came from a.b.f.
> >
> >This dish was indeed at the edge of my comfort zone. Not only did it
> >take 3 days to prepare due to my work schedule, I'd never cooked calf's
> >feet before. :-) But, I was willing since I happen to love trotters so
> >this was not _much_ different.
> >
>
> Major snip of recipe and photos.
>
> I left a comment for you on a.b.f.
>
> This looks just great.
> The presentation picture is exceptional.
>
> Koko
>
Thanks Koko! So was your Mole'... :-)
-bwg
> Hehe. In Eastern European Jewish Cooking, the dish is called P'tcha,
> redolant of garlic. Those who ate it as children recall it fondly.
> The rest of us think the name is apt (very close to P'tooie!)
> ;-)
> maxine in ri
Yes. My father used to talk fondly about p'tcha as a thing from his
past. (He was a Polish Jew.) The whole idea grossed me out. It
probably does the same thing to many readers here. I've since had a
similar dish from Bulgaria called patcha (pronounced like pa-TCHA) and
know of one from Greece called patsas (not sure of the pronounciation,
probably like PA-tsa or pa-TSA). The Bulgarian version I had was made
from pigs' feet and, at least in the instantiation I encountered, was
not redolent of garlic. In fact, it was made with very few flavorings
other than the pig parts. (She did, once, include pigs' ear. That was
crunchy in a gelatinous way.) It was, however, served with garlicked
vinegar and , separately, hot pepper, on the side to season at the
table. I didn't like it very well. Maybe if it had been made with more
aromatics, cooled, jelled and garnished...
Once when I wrote about this here before, another poster mentioned
that they made a similar dish in his native country (Ukraine?) and
called it "student," I believe. I think I remember coming across thisd
name again, and finding that it referred to "cold" as the dish was
served cold. This last paragraph is vague memory and may be all wrong.
I've never let being all wrong stop me before, and I'm not about to
let it now.
-bwg
Na eks!
-bwg
> It's supposed to be really good for you too.
> Touted as a good dish for invalids.
>
Probably good for hangover, too.
-bwg
Na eks!
Omelet
"-bwg" <barry...@gmail.com> wrote:
> maxine in ri wrote:
> > Hehe. In Eastern European Jewish Cooking, the dish is called P'tcha,
> > redolant of garlic. Those who ate it as children recall it fondly.
> > The rest of us think the name is apt (very close to P'tooie!)
> > ;-)
> > maxine in ri
>
> Yes. My father used to talk fondly about p'tcha as a thing from his
> past. (He was a Polish Jew.) The whole idea grossed me out. It
> probably does the same thing to many readers here. I've since had a
> similar dish from Bulgaria called patcha (pronounced like pa-TCHA) and
> know of one from Greece called patsas (not sure of the pronounciation,
> probably like PA-tsa or pa-TSA). The Bulgarian version I had was made
> from pigs' feet and, at least in the instantiation I encountered, was
> not redolent of garlic. In fact, it was made with very few flavorings
> other than the pig parts. (She did, once, include pigs' ear. That was
> crunchy in a gelatinous way.) It was, however, served with garlicked
> vinegar and , separately, hot pepper, on the side to season at the
> table. I didn't like it very well. Maybe if it had been made with more
> aromatics, cooled, jelled and garnished...
You may note that I used a lot of aromatics. :-)
I like pigs feet too but now that I finally tried them, calf's feet are
much richer and tastier.
>
> Once when I wrote about this here before, another poster mentioned
> that they made a similar dish in his native country (Ukraine?) and
> called it "student," I believe. I think I remember coming across thisd
> name again, and finding that it referred to "cold" as the dish was
> served cold. This last paragraph is vague memory and may be all wrong.
> I've never let being all wrong stop me before, and I'm not about to
> let it now.
>
> -bwg
> Na eks!
Let us know if you try it!
Dad is wanting me to make more.......
Omelet
"-bwg" <barry...@gmail.com> wrote:
<lol> I'll keep that idea in mind! ;-D
Victor Sack
> Yes. My father used to talk fondly about p'tcha as a thing from his
> past. (He was a Polish Jew.) The whole idea grossed me out. It
> probably does the same thing to many readers here. I've since had a
> similar dish from Bulgaria called patcha (pronounced like pa-TCHA) and
> know of one from Greece called patsas (not sure of the pronounciation,
> probably like PA-tsa or pa-TSA).
The word, as I have recently found out, comes from the Turkish paça,
meaning leg/foot, and also trouser leg.
> Once when I wrote about this here before, another poster mentioned
> that they made a similar dish in his native country (Ukraine?) and
> called it "student," I believe. I think I remember coming across thisd
> name again, and finding that it referred to "cold" as the dish was
> served cold.
Yes, exactly. The Russian/Ukrainian word is "studen'". In Slovak, as
Barb will be happy to tell you, it is "studenina". In Russian, it is
also called "kholodets", which also refers to "cold".
The dish named as above does not always contain any legs or feet, let
alone trousers, and can be made with any gelatinous ingredients, even
with fish (and isinglass).
Victor
Omelet
azaz...@koroviev.de (Victor Sack) wrote:
> The dish named as above does not always contain any legs or feet, let
> alone trousers, and can be made with any gelatinous ingredients, even
> with fish (and isinglass).
>
> Victor
I'll have to google Isinglass. :-)
http://en.wikipedia.org/wiki/Isinglass
Hm.
Interesting!
Fish collagen?
Sorry, I think I'll stick with beef, pork and phoenix claws for now. ;-)
Terry Pulliam Burd
>The challenge came from a.b.f.
>
>This dish was indeed at the edge of my comfort zone. Not only did it
>take 3 days to prepare due to my work schedule, I'd never cooked calf's
>feet before. :-) But, I was willing since I happen to love trotters so
>this was not _much_ different.
<snip>
I had to laugh at this header - way back when, I used to be a huge
participant in our local community theater. I was on the board, did
props, helped with wardrobe, etc. My acting debut was in "The Man Who
Came to Dinner." I was Mrs.McCutcheon, who brought a jar of calf's
foot jelly as an offering to "The Man." I was on in the first act
only, my job was to drop the calf's foot jelly in horror at the
effrontery of "The Man" - and since I was also doing props for the
play, had to make two weeks' worth of breakable glass props of "calf's
foot jelly." Until your post, I had no idea what calf's foot jelly
actually was.
And you should have seen how I created a case of penguins <g>
Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "spaminator" with "cox"
Omelet
Terry Pulliam Burd <ntpu...@spaminator.net> wrote:
> On Mon, 12 Mar 2007 04:21:52 -0600, Omelet <omp_o...@gmail.com>
> rummaged among random neurons and opined:
>
> >The challenge came from a.b.f.
> >
> >This dish was indeed at the edge of my comfort zone. Not only did it
> >take 3 days to prepare due to my work schedule, I'd never cooked calf's
> >feet before. :-) But, I was willing since I happen to love trotters so
> >this was not _much_ different.
>
> <snip>
>
> I had to laugh at this header - way back when, I used to be a huge
> participant in our local community theater. I was on the board, did
> props, helped with wardrobe, etc. My acting debut was in "The Man Who
> Came to Dinner." I was Mrs.McCutcheon, who brought a jar of calf's
> foot jelly as an offering to "The Man." I was on in the first act
> only, my job was to drop the calf's foot jelly in horror at the
> effrontery of "The Man" - and since I was also doing props for the
> play, had to make two weeks' worth of breakable glass props of "calf's
> foot jelly." Until your post, I had no idea what calf's foot jelly
> actually was.
<lol> It's not served in a jar. :-)
To start with...
>
> And you should have seen how I created a case of penguins <g>
Please do tell?
I did props in Drama Class in high school so I can somewhat relate but I
never had anything as challenging as that!
The worst I ever had to do was to come up with a double barrel shotgun
that the actress could blow "smoke" out of, and have it be allowed on
campus.
Dad actually had an antique one. A breech loader.
We removed the firing pins to make it "safe" to bring on a high school
campus and put some baby powder down the barrels.
>
> Terry "Squeaks" Pulliam Burd
--
Nancy2
> Omelet said...
>
>
> > This dish was indeed at the edge of my comfort zone. Not only did it
> > take 3 days to prepare due to my work schedule, I'd never cooked calf's
> > feet before. :-) But, I was willing since I happen to love trotters so
> > this was not _much_ different.
> >http://i17.tinypic.com/3z9xpcn.jpg
> > CalfsFootJelly19PlatedFinale.jpg
> >http://i18.tinypic.com/2cmnjpe.jpg
>
> What an interesting recipe. Gone all exotic on us, Omelet???
>
> Thanks,
>
> Andy
I probably would have used a commercial consomme and added gelatin.
LOL.
N.
maxine in ri
> Once when I wrote about this here before, another poster mentioned
> that they made a similar dish in his native country (Ukraine?) and
> called it "student," I believe. I think I remember coming across thisd
> name again, and finding that it referred to "cold" as the dish was
> served cold. This last paragraph is vague memory and may be all wrong.
> I've never let being all wrong stop me before, and I'm not about to
> let it now.
>
> -bwg
> Na eks!
I know it's a language thing, but the idea of Jellied students served
cold....
And a note to Om: Yes, I have tasted it, and I stand by my
description!
;-)
maxine in ri
Omelet
"maxine in ri" <wee...@gmail.com> wrote:
Whatever works for you babe... <lol>
I've got a fresh batch starting in the 'frige.
Dad really REALLY liked it and wants more!
It seems to give him a lot of energy. He'll be 75 in 3 months.
Victor Sack
> azaz...@koroviev.de (Victor Sack) wrote:
>
> > The dish named as above does not always contain any legs or feet, let
> > alone trousers, and can be made with any gelatinous ingredients, even
> > with fish (and isinglass).
>
> I'll have to google Isinglass. :-)
>
> http://en.wikipedia.org/wiki/Isinglass
>
> Fish collagen?
>
> Sorry, I think I'll stick with beef, pork and phoenix claws for now. ;-)
You can also use gelatine instead. Fish in aspic can be wonderful.
Victor
Terry Pulliam Burd
rummaged among random neurons and opined:
><lol> It's not served in a jar. :-)
>To start with...
So, I should give back my "Best Props" award? <g>
>
>>
>> And you should have seen how I created a case of penguins <g>
>
>Please do tell?
>I did props in Drama Class in high school so I can somewhat relate but I
>never had anything as challenging as that!
I had an old left over dog crate from when we shipped our Lab when we
got transferred to Indiana. I found a bunch of those blow up, bottom
weighted "clowns" and painted them to look like penguins, stuck 'em
inside the dog crate and plastered the wooden crate with "travel"
stickers. I also had to make, IIRC, a "roach farm" which resembled a
very large ant farm.
OB Food: the DH's birthday is the 31st, but we're going to be in Sandy
Eggo for a play, so the family is coming over on April 1st for a big
family dinner. Eyeballin' the recipe software for ideas.
Terry "Squeaks" Pulliam Burd
--
"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."
Finley Peter Dunne (1900)
Omelet
azaz...@koroviev.de (Victor Sack) wrote:
I'm not totally opposed to it... just dubious. :-)
As for commercial gelatin, no thanks.
The real stuff has more flavor imho.
Aspic in general, if nothing else, is very good for you!
For the past couple of years, we've tried to focus on nutritional value
along with flavor.
Fortunately, it's not difficult!
Omelet
Terry Pulliam Burd <ntpu...@spaminator.net> wrote:
> On Wed, 14 Mar 2007 10:19:09 -0600, Omelet <omp_o...@gmail.com>
> rummaged among random neurons and opined:
>
> ><lol> It's not served in a jar. :-)
> >To start with...
>
> So, I should give back my "Best Props" award? <g>
Indeed! ;-D
> >
> >>
> >> And you should have seen how I created a case of penguins <g>
> >
> >Please do tell?
> >I did props in Drama Class in high school so I can somewhat relate but I
> >never had anything as challenging as that!
>
> I had an old left over dog crate from when we shipped our Lab when we
> got transferred to Indiana. I found a bunch of those blow up, bottom
> weighted "clowns" and painted them to look like penguins, stuck 'em
> inside the dog crate and plastered the wooden crate with "travel"
> stickers. I also had to make, IIRC, a "roach farm" which resembled a
> very large ant farm.
That will work!
Those things wobble convincingly if nothing else. :-)
Well done!
>
>
> OB Food: the DH's birthday is the 31st, but we're going to be in Sandy
> Eggo for a play, so the family is coming over on April 1st for a big
> family dinner. Eyeballin' the recipe software for ideas.
>
> Terry "Squeaks" Pulliam Burd
If I can actually get my b-day off, I'm inviting guests and am still
deciding what to cook. :-)
Victor Sack
> As for commercial gelatin, no thanks.
> The real stuff has more flavor imho.
Gelatine, as such, is nearly tasteless, whether commercial or home-made.
I think you are referring to something like jelled broth. As to
commercial gelatine specifically, it is better to use one in sheet
(rather than powder) form, as it is often of a better quality. The
flavour, in any case, does not come from gelatine, but from the liquid
in which it will be dissolved.
Victor
Omelet
azaz...@koroviev.de (Victor Sack) wrote:
Okay... but when making my own, it's kinda hard to separate it from the
"flavor" if you know what I mean. :-)
maxine in ri
> In article <1173897073.887191.300...@y80g2000hsf.googlegroups.com>,
> "maxine in ri" <weed...@gmail.com> wrote:
>
>
>
> > On Mar 13, 1:52 pm, "-bwg" <barry.g...@gmail.com> wrote:
>
> > > Once when I wrote about this here before, another poster mentioned
> > > that they made a similar dish in his native country (Ukraine?) and
> > > called it "student," I believe. I think I remember coming across thisd
> > > name again, and finding that it referred to "cold" as the dish was
> > > served cold. This last paragraph is vague memory and may be all wrong.
> > > I've never let being all wrong stop me before, and I'm not about to
> > > let it now.
>
> > > -bwg
> > > Na eks!
>
> > I know it's a language thing, but the idea of Jellied students served
> > cold....
> > And a note to Om: Yes, I have tasted it, and I stand by my
> > description!
>
> > ;-)
> > maxine in ri
>
> Whatever works for you babe... <lol>
>
> I've got a fresh batch starting in the 'frige.
> Dad really REALLY liked it and wants more!
>
> It seems to give him a lot of energy. He'll be 75 in 3 months.
Hey! Package it and sell it on the Internet as a wonder-working
food. IIRC, it is pure protein/collagen so it's easy on the digestive
system.
If you and he like it, that's all that really matters. My opinion is
just that.
maxine
maxine in ri
> In article <1hv1j01.18sbh2e1g0vcihN%azaze...@koroviev.de>,
> azaze...@koroviev.de (Victor Sack) wrote:
>
> > Omelet <omp_ome...@gmail.com> wrote:
>
> > > As for commercial gelatin, no thanks.
> > > The real stuff has more flavor imho.
>
> > Gelatine, as such, is nearly tasteless, whether commercial or home-made.
> > I think you are referring to something like jelled broth. As to
> > commercial gelatine specifically, it is better to use one in sheet
> > (rather than powder) form, as it is often of a better quality. The
> > flavour, in any case, does not come from gelatine, but from the liquid
> > in which it will be dissolved.
>
> > Victor
>
> Okay... but when making my own, it's kinda hard to separate it from the
> "flavor" if you know what I mean. :-)
>
commercial stuff is USP grade, nothing in it but the gelatin.
maxine in ri
Omelet
"maxine in ri" <wee...@gmail.com> wrote:
> > It seems to give him a lot of energy. He'll be 75 in 3 months.
>
> Hey! Package it and sell it on the Internet as a wonder-working
> food. IIRC, it is pure protein/collagen so it's easy on the digestive
> system.
Sure seems to be. :-)
>
> If you and he like it, that's all that really matters. My opinion is
> just that.
>
> maxine
I'm good with that...
Omelet
"maxine in ri" <wee...@gmail.com> wrote:
Still has it's uses, but I wonder about the nutritional value.
-bwg
> -bwg <barry...@gmail.com> wrote:
>
> > Yes. My father used to talk fondly about p'tcha as a thing from his
> > past. (He was a Polish Jew.) The whole idea grossed me out. It
> > probably does the same thing to many readers here. I've since had a
> > similar dish from Bulgaria called patcha (pronounced like pa-TCHA) and
> > know of one from Greece called patsas (not sure of the pronounciation,
> > probably like PA-tsa or pa-TSA).
>
> The word, as I have recently found out, comes from the Turkish paça,
> meaning leg/foot, and also trouser leg.
>
Thanks Victor. It's curious (to me) that the Jews in Eastern Europe
would have adopted a name from Turkish (assuming that their word
p'tcha also derives from the Turkish) when there were two perfectly
good local words available. Any ideas on this? Did the dish come to
them from the Balkans, rather than from the more northern Eastern
Europeans of Russia and the Ukraine? Is there also a Turkish version
of paça? Is it lamb based?
> Victor
-bwg
Victor Sack
> Victor Sack wrote:
> >
> > The word, as I have recently found out, comes from the Turkish paça,
> > meaning leg/foot, and also trouser leg.
>
> Thanks Victor. It's curious (to me) that the Jews in Eastern Europe
> would have adopted a name from Turkish (assuming that their word
> p'tcha also derives from the Turkish) when there were two perfectly
> good local words available. Any ideas on this? Did the dish come to
> them from the Balkans, rather than from the more northern Eastern
> Europeans of Russia and the Ukraine?
Could be, or maybe just a name of the dish was adopted, being the
designation of its (sometimes) major ingredient. After all, the Ottoman
empire had occupied a fair chunk of Europe. "Pastrami", after all, also
comes from the Turkish "bastirma", via Romania, even though it is
originally an Armenian dish.
> Is there also a Turkish version
> of paça? Is it lamb based?
Not in the sense of p'tcha, it seems. Those feet/trotters appear to be
used in the soup called "paça çorbasi", which occasionally also contains
tripe. It is usually lamb and occasionally kid.
Victor