36" build in Tallahassee - AKA Bruce's Folly

[Bec1208]

Re: 36" build in Tallahassee - AKA Bruce's Folly

This is going to be interesting to watch these two, huh Bruce.................

Agreed. New Orleans and Seattle are among my favorite cities to visit. Both have great food scenes.

OK,
I'll go the 16 bagger box , your choice of flavors! Zapp's ain't bad but, ya'll don't know what your missin' on the chitlins. I would have had to send them cryopacked with instructions on how to clean and deep fat fry. Um! um! good .

I've never tried fried, chitlins are boiled around here. I tried them once. Interesting experience. As others have noted, it is a taste that is rarely enjoyed by anyone who has not grown up with them. Even though I had only had one bite, it was also a taste that lingered for several hours. I doubt I would try boiled again, but would be willing to give fried a taste.

[Gulf]

Re: 36" build in Tallahassee - AKA Bruce's Folly

Agreed. New Orleans and Seattle are among my favorite cities to visit. Both have great food scenes.



I've never tried fried, chitlins are boiled around here. I tried them once. Interesting experience. As others have noted, it is a taste that is rarely enjoyed by anyone who has not grown up with them. Even though I had only had one bite, it was also a taste that lingered for several hours. I doubt I would try boiled again, but would be willing to give fried a taste.

Bruce,
Actually, we fry, boiled chitlins. Boiling/simmering them for a few hours gets them tender before frying. To be honest, I'm not much into boiled. My parents generation boiled/fried them in the kitchen, which left an lingering aroma for hours in the house. That was probably a throwback from my grandparents generation and the change of housing designs down here in the south. Houses then had detached kitchens. It helps a lot if they are prepared much down wind of where they are eaten .

My generation was into boiling and frying them outside, much like fish fries and crawfish boils are popular down here now. My generation is dying out, I haven't been to a family/friends chitlin fry in about 10 years. Maybe, I should try to restart that tradition. There is only one local "catfish house" in my area that still serves fried chitlins. But, that is only about a couple of weekends a year around the holidays.

You may be right it being an aquired taiste, but I think it is mostly a mindset type of thing. Heck, a few weeks ago someone on this site actually called one of my favorite southern delicacies squirrel ,a "tree rat" .

Fried, really is a great! way to enjoy chitlins. I chit you not .

[cobblerdave]

Re: 36" build in Tallahassee - AKA Bruce's Folly

Gudday Gulf
After eating quail I recon I'd give the squirrel a go. Stuck in a restaurant with a knife and fork ... The squirrel must have more meat on it.
Now with chitlins ....never tasted them. From my google searches it sounds ... Ar.... Interesting? There is a certain bravado in their preparation and cooking.
A bit further up the intestinal tract. The navy use to serve tripe and onions. As a caterer it was a nightmare. The old guys demanded it, the young guys would not eat it. Next meal though, a bit of chicken booster and encase that tripe in pastry.... Chicken pies! The young guys loved them. You put on steak and kidney to satisfy the old guard.
Same these days. You buy a frozen beef lasagna. Contains 25 per cent pure beef. Which bits? You don't ask, do you. But I'm sure they don't throw the bits away that are furtherest from the middle of the beast. Lips and arseholes are certainly not on the stated contents list !
I must apologize to any lovers of frozen lasagna...sorry
Regards dave

[Greenman]

Re: 36" build in Tallahassee - AKA Bruce's Folly

And there is nothing wrong with chomping on the extremities Dave. Offal is just becoming trendy and those of us who were brought up on it smile a little. The reality food shows that are making it popular are doing the old hands no favour at the checkout though.

Milk gut or curly gut was popular in the cattle camps. I assume that it is similar to chitlins.

All good, depends what you are fed on as a child.

[UtahBeehiver]

Re: 36" build in Tallahassee - AKA Bruce's Folly

Gulf maybe a Chitlin topped pizza might be the rage . I am on the trailing edge of the generation that used everything from nose to tail which like Greenman said is becoming trendy again. I was in Buenos Aires a while back at a restaurant with a huge parrilla where they would serve gigantic portions of four legged animals and the first question the servers would ask is do you want the outside or inside of the beef or a combination of both

[Bec1208]

Re: 36" build in Tallahassee - AKA Bruce's Folly

Bruce,

You may be right it being an aquired taiste, but I think it is mostly a mindset type of thing. Heck, a few weeks ago someone on this site actually called one of my favorite southern delicacies squirrel ,a "tree rat" .

Fried, really is a great! way to enjoy chitlins. I chit you not .

Well the chitlins I had certainly tasted like "chit" (don't ask how I know what chit tastes like).

[UtahBeehiver]

Re: 36" build in Tallahassee - AKA Bruce's Folly

Bruce,

Like the old sayin goes, "Check is in the mail", your bet winnings were dropped in the mail this morning. You can recall your enforcers now, enjoy..........

[Gulf]

Re: 36" build in Tallahassee - AKA Bruce's Folly

Oh, I think some kind of bet is order. Add a little more fun to the game! It's gonna be loud and crazy. This town has been football crazy all year!

OK,
I'll go the 16 bagger box .

DJ,
Are you still out there . Kick off is @ 3:35 CT tomorrow. I need just a little bit more of a confirmation than "some kind of bet is in order" .

Nothing personal, Just business .

Seriously, If the chips or chits ain't acceptable, I'll go with a with a surprise bet at the dollar amount that you set. I'm not too terribly worried though, since the Saints game plan is to wear freakin ear plugs .

[deejayoh]

Re: 36" build in Tallahassee - AKA Bruce's Folly

My bad Gulf! Sorry, I was out all day. We're on! I'm not sure what the item is on my end, but we'll go with in-kind, meeting your approval. You want to say $20 limit?

[Bec1208]

Re: 36" build in Tallahassee - AKA Bruce's Folly

Bruce,

Like the old sayin goes, "Check is in the mail", your bet winnings were dropped in the mail this morning. You can recall your enforcers now, enjoy..........

Russell, the payoff arrived yesterday. The goons have been called off. I look forward to trying out the spice blends. That's quite an assortment.

[cobblerdave]

Re: 36" build in Tallahassee - AKA Bruce's Folly

G'day Bruce
Hows the oven standing up to the cooking load your putting it under?

Regards Dave

[Bec1208]

Re: 36" build in Tallahassee - AKA Bruce's Folly

G'day Bruce
Hows the oven standing up to the cooking load your putting it under?

Regards Dave

Hi Dave,

Thanks for checking in. We've been so busy traveling the last 6 weeks, I haven't been home long enough at a time to make full use of the oven. I looked on the calendar and realized the last firing was on April 7th when we had company that visited on their way from Denver, Colorado to a beach south of us. We left the next day for San Antonio, Texas. The best trip was to Kentucky for a Bourbon Festival. My brother arranged for us to have "Golden Tickets" and we were treated like insiders of the industry. I' leaving this Wenesday for Orlando, Florida and hope to get back to the oven when I get back.

I've been lurking on the forum but don't feel I have a lot to contribute. I have thought about starting a what's cooking thread but I am not really a master cook, baker, or pizza maker. My build thread is only remarkable for demonstrating that a successful wood fired oven can be built without any previous experience with the help of the forum. Of course, a bit of determination helped.

I'll attach a few photos hope all. Is well with you. By the way, the hat I am trying on in the last "selfie" had a price tag of $1,500. Maybe for Christmas.

[cobblerdave]

Re: 36" build in Tallahassee - AKA Bruce's Folly

G'day Bruce
Great to hear from you. Your not the only one that finds that life gets in the way of the WFO. I've only had the chance to cook on Sundays it seems now but its good in a way because I experimented with a few more things and are very taken with fire in the oven cooking.
I'm taken with the Tuscan grill and as we speak I'm just about to light the oven and get an hours burn to get the oven warm and a good bed of coals going.
Its a boned chicken marinated in garlic lemon and rosemary. Its a bit of an experiment really to see how it will cook . Should turn out and then I'm planning to do a bone leg of lamb.
My latest play thing is a vacuum packer. Its a great tool . Chuck you meat in and marinate vacuum and seal and leave in the fridge overnight. Really puts those flavours in the meat. Buy some fairly ordinary steak, vac it put it in the fridge for a few weeks till the blood turns dark. You get the best "aged" meat , cut it with a butter knife!
I'm really suprised that you haven't posted more on food which is a shame because I was always interested in the food you posted . That trip away I found extremely interesting because of the different goods you spoke about from different places you went. You have got to remember I'm in Australia and have no idea of the foods you find ordinary. I don't care if you not a master chef or baker because let's face it none of us are really.
Again great to hear from you
Regards dave

[cobblerdave]

Re: 36" build in Tallahassee - AKA Bruce's Folly

G'day Bruce
Well the boned chicken turned out ... Well it was alright.
Firstly , well its a basic mistake, leave the wings intack till you cook the thing. You cut them off afterwards. Mistake no 1.
Secound... Well if you have the grill bars at 180 degree to what you entrance is of courses its going to stick.....
Well the meal survived all my attempts to make it uneateable
Lesson learnt...... Again ......you would think that I would learn!!!!!

Regards dave

[Bec1208]

Re: 36" build in Tallahassee - AKA Bruce's Folly

Ny brother-in-law made me an outer door for my oven. It is made of stainless steel and the doors open 180 deg. Also, the doors are removable, simply lifting up out of the hinges. Maybe this will get me motivated to at least finish the apron area of the oven. Bruce