Comments on: Chopper’s Lab: Menudo - not just a boy band!

By: Chopper Dave

Chopper Dave — Tue, 19 Sep 2006 00:41:58 +0000

Hey Neil! Sorry this took so long…

I wouldn’t use polenta for this, but pinto beans would make an adequate substitute for the hominy.

Hope that helps :-)

By: neil

neil — Thu, 14 Sep 2006 21:56:45 +0000

I’ve just downloaded the recipe and was wondering if I could sub polenta for the hominy which is generally unavailable here? Would I need to cook it first? And do you roll it up in the tortilla or tear pieces off and just grab a hunk? I’m such a virgin!

By: Michelle

Michelle — Thu, 14 Sep 2006 19:17:57 +0000

Oh! oh! yeah! DO come down to Eugene! And should you tire of your OLD friends while you’re here…we would graciously take you in and become your NEW friends…we’ll even cook for you (if Chopper promises not to judge my meager beginner cooking ability)…

By: Chopper Dave

Chopper Dave — Thu, 14 Sep 2006 17:25:18 +0000

Hey Kathy! The pig’s foot is there mostly for fat and gelatin, to add body and deapth to the broth. But, it’s totally edible (and quite tasty) as well.

By: Mrs D

Mrs D — Thu, 14 Sep 2006 01:29:31 +0000

Gracianne, it sounds like Chopper needs to work on a Pig’s Feet recipe next!

Shauna, xxox. :-)

Kimberly, now wouldn’t it just be nifty to christen your new kitchen with tripe? (kidding, kidding… kinda sorta…)

Taco, that’s surprising about hard-to-find tripe in Oz. I wonder if it’s one of those annoying American things that’s spreading abroad (save for in Europe, as Scott mentions).

Lady A, after seeing some of the Asian market meat counter items Chopper wants to try next, I think I’ll be the gutless wonder.

Hey Scott, we’ve got a Polish fest coming up here in Portland in a week and a half or so. Chopper’s part Polish (and loves his pierogi), so we’re sure to attend. I will keep my eye out for Flackzi!

Kathy, I’ll let Chopper answer the pig’s foot question in a moment. Thanks for the welcome to Portland! I should mention (seeing that you’re a knitter) that our house is just a short walk from the new yarn shop, Abundant Yarn & Dyeworks, in Sellwood. I haven’t checked the place out yet, but I will soon — especially after my belongings are unpacked and I can retrieve my carders & drop spindle!

By: Kathy

Kathy — Wed, 13 Sep 2006 23:58:36 +0000

So what does the pig’s foot add to the mix, and would you really want a foot staring up from the bowl when nursing a hangover?

By the way, welcome to Portland! Just moved as well :-)

By: Scott at Real Epicurean

Scott at Real Epicurean — Wed, 13 Sep 2006 23:56:56 +0000

Tripe is fast becoming popular in European cooking, and could be the way forward. It’s still on my ‘to do’ list though.
I have however also eaten the Polish soup made with tripe, called Flaczki - my wife is Polish. I might even get her to russle up a recipe for me to try!

By: Lady Amalthea

Lady Amalthea — Wed, 13 Sep 2006 19:06:34 +0000

Hee hee. Well, Chopper, that means I need to eat tripe at some point to get any guts, so I suppose it’s a reverse vicious cycle. Or somethin. Oy.

By: tankeduptaco

tankeduptaco — Wed, 13 Sep 2006 05:28:25 +0000

Glad to see you liked it mrs D, despite the little surprise! My D makes a Polish soup that we both love, even our daughter, we just haven’t told her yet what’s in it. The weird thing in Oz, is that you now have to order tripe, in fact most offal, as it has largely disappeared from the butchers cabinet. Don’t even think supermarket.

By: Kimberly

Kimberly — Wed, 13 Sep 2006 02:48:14 +0000

Hmmm… looks good (the top picture!), but your food always looks good. If you say it tastes good, then I would try it.

See how much I trust you?

(Apologies to Shauna.)