Home Forums Hunting & Shooting Hunter's Campfire any pickled pig feet lovers out there?

been a while but i remember splitting one of those with my old man in the bars when i was a kid. i got quite the education traveling around the little coal mine town bars with him in the 60's. pigs feet, pickled eggs, sardines, stewarts sandwiches, bar pizza's, parodi cigars and lots of cussing.

His reasons are my reasons. I've never been the least tempted to try them.

Pickled pork hocks have more meat.

I don’t know which would be worse between
Vienna sausages and the pigs feet.
Both make me nauseous just thinking about them.

I don't get it. Had one when I was a kid. It was just a pickle thing to gnaw on. Never got any meat off it. So I gave up.

yum

I just remembered that Slavyanka sent me on a quest for pigs feet before Ukrainian Orthodox Christmas. They use it to make Holodets, a jellied meat dish made with pigs feet, chicken legs, and stew beef. It’s considered a delicacy and is a must-have for Christmas Day.

The pigs feet and chicken legs are slow cooked so that the cartilage breaks down and makes the gelatine for the dish.

So, if you’ve eaten Jello, you’ve eaten beef and pigs feet. If you’ve ever used a packaged gravy mix, you’ve eaten beef and pigs feet.

damn

I lived and worked in Russia almost 4 years and holodtez was a fav of mine. Not a lot of pork up in Russia other than shashlik on the bbq. I miss New Years feasts

I don’t mind Holodets in small doses. It’s not a favourite.

You’ve probably had Shuba, too - “Herring under a blanket”. Salted herring layered into a cake of mashed potatoes, beets, onions and carrots.

oh yeh, many times and have made myself quite a bit, salat olivye ( your wife should know) is fav and make often and pelmeni, bliny with ikra ( salted fish eggs) , Napoleon tort, koreyskiy salat( spicy carrot salad), khachiy pouriy (Georgian cheese bread), mama liga ( Moldovan polenta) plov ( Uzbek rice, lamb dish) salat vinegret. (a pickled beet dish your wife should know), ukrayenski borsch.

You are bringing back memories.
Except it was my Pap, and the 70's.

Shuffle board, polka on the juke box, the endless towel in the pisser
that reeked. Paul Vogel ran the hotel in Mann's Choice the was
the main watering hole.

All of those (except the beet dishes ) make my mouth water. Some similarity between Russian cuisine and that of northern Greece.

Yes, I know all of them. She has plans to make salat olivye this week. And she insists on baking her beets and carrots for most dishes, rather than boiling.

Kolofardos, it’s really a small world. The Caucasus region of the continent seems to take the best from so many other regions - the Middle East, Mongolia, the Stans, the Finns and the Mediterranean,

It also occurred to me recently that the American-style steel drum bbq is really just a Tandoor without the insulating factor of the clay brick. Which could be duplicated with a proper insulation blanket. I’m going to make that my next bbq project.

Rog, its "Affenpimmel" in German. Try that next time. They will think you refined and polite company.

you remember the basement bar in the union hotel? not the yuppy one that they made it into a while back but the way it was in the 60/s/70's. my old man called it the Stag bar. they had those disgusting towel rolls and the giant urinal that was about 8 feet wide and all the way down to the floor. we'd take the willys for lumber up at everett hardwood and lumber and then hit the legion, juniata hotel, the surf room and the stag bar. if we were out the other way, we'd hit shortys up on sideling hill and the wildwood down in breezewood. i loved it because i got a pop in every joint. we'd then go back to camp and build stuff while he pounded stoneys all day. good times, good times.