"September 2017" "What's for Dinner?"

I don't know. We watch the baby today; so it can be anything.
Hot dogs would suit me fine.
Tina wants to make a lasagna casserole; made with bisquick and chopped beef. She found it on the internet. It looks good, but I don't know?
We shall see.

Gee, hot dogs would be fine, huh??? Well, that's what I'M making for our supper. I just got done putting together a small bowl of potato salad because I'm hungry for it. I'll wait and see if a certain somebody complains about 'empty carbs'......then HE can starve for all I care!

bethk wrote:Gee, hot dogs would be fine, huh???   Well, that's what I'M making for our supper.  I just got done putting together a small bowl of potato salad because I'm hungry for it.  I'll wait and see if a certain somebody complains about 'empty carbs'......then HE can starve for all I care!

I am getting dagger eye's over this huge pot of zucchini stew; after I asked,"what are you gonna do with the leftovers?"......
I said... "I'm done with it!" ( Obviously a poor comment!)
Maybe I just woke up, on the wrong side of the bed! hahahaha:277933:

We were talking about deep frying on the August Thread.
This is the one we purchased on Amazon, and fried french fries and chicken for the kids.
Once, It was used. It worked great, and clean-up was easy.



Amazon ( where I purchased it ) has it for 29 or 39 dollars.
We previously had the Emeril Lagasse one. It was a bear. too big, and took a whole gallon of oil.
We gave it to the guy next door. he has two young boys who love french fries.

I made stuffed peppers last night. Two for me, 6 for son and daughter-in-law. So that's what I'm having tonight.

But, I am making headcheese today for another day. I found out that two of my new friends here in the building love headcheese, so I am making some and will have them over for dinner maybe on Sunday. Pork hocks have been boiled, I just have to take all the fat etc. off. Of course, that's the most work.

The hot dogs ~ Boar's Head brand casing beef franks ~ cooked on the grill until split and bakery buns (buy one - get one) also buttered and browned on the grill, were the perfect supper main to go with my wonderful potato salad. It's amazing how hungry you get for something as simple as a homemade potato salad when you only have it once every couple months. And, surprisingly, there was no complaint, he even had some chips (a fresh bag, I might add, which only makes them better.....). He had his hot dogs with chili and onions and I had my hot dog with ketchup, mustard & onion.

Now I'm full and happy.

Bugster wrote:Question: I have a gas cooktop. I occasionally fry foods in my Le Creuset fry pan, like fried chicken. I have a difficult time getting my oil to the correct temperature. It is either too high or too low. What a gas stove needs is a thermostat that turns on and off to keep the temp steady. I use a clip on thermometer on the pan to see the temp. Does anyone have any ideas how to keep the temp even while frying? Other than purchasing a deep fryer, I don't have a clue other than manually turning the flame up and down which really isn't great way to do it.

Since you mention the pan you're using, are you just pan frying in an inch or two of oil, Debbie, and not really "deep frying"?  The shallower the oil, the harder it is to keep it at a certain temp, but it sounds like you're having difficulty "getting" the oil to temp, right?

We never deep fry but we will fry in oil 1-1/2 to 2 inches deep occasionally. I, too, use a clip on thermometer when doing this.  If I don't crowd the pan with what I'm frying, the oil temp doesn't deviate too much.  Of course, with Le Creuset the pan gets hotter as you use it, so I always end up reducing the flame under Le Creuset pots as time goes on, no matter what I'm doing in them.  But even if you're deep frying, I think manually adjusting the flame up and down is what most people do. If you have an old cooktop, it might be a BTU problem if your burner isn't a higher BTU burner.  If you think it could be a BTU problem, maybe you could try keeping the top of the pan on until the oil gets up to temp. You could also plop the top back on the pot once you add your product to the pan to help it go up faster. If the items being fried are smaller like fries, the temp of the oil won't deviate as much as say larger things like chicken thighs.  

My Dad liked to deep fry stuff and when I was a teen, he bought one of those Fry Daddys they used to advertise on TV.  It really worked well, came with a plastic snap-on lid you could put on it once the oil cooled down to save the oil for another use.  Of course, if you didn't strain the oil after using it to get little bits of fried food or coating out, that oil didn't last very long. We had a seafood store close to us that sold fresh fish, shrimp, crabs, crabmeat, etc., and the family that owned it made and sold stuffed shrimp and a couple other "homemade" items that needed frying.  Boy, were they good, even though we really weren't much of a fried food family (my mom, like me, hated the mess and the lingering smell in the house).  He'd fry frozen French fries in that puppy, too, to go with the seafood, but he ended up buying a second bigger one so he could fry the fries at the same time as the seafood.  Without two, he'd really have to use the new oil first for the fries and then for the seafood so the fries could be done with unflavored grease; which is why he bought two.  I used to LOVE when he stopped at Benny's Seafood, as their homemade stuff was delish!

I remember after Pop died and my mom lived alone, she offered it to me.  I told her I didn't fry much and to me, it seemed like you could never get the grease sheen off the outside of the thing; she laughed and agreed, said that's why she didn't want it plus she'd never deep fry anything for herself, much less put fried on a menu she was making for others.

I just googled Fry Daddy and saw this one at Target for $21.99 and it holds 4 cups of oil, which it says is enough for four servings.

Niagara Visitor wrote:I made stuffed peppers last night.  Two for me, 6 for son and daughter-in-law.  So that's what I'm having tonight.

But, I am making headcheese today for another day.  I found out that two of my new friends here in the building love headcheese, so I am making some and will have them over for dinner maybe on Sunday.  Pork hocks have been boiled, I just have to take all the fat etc. off.  Of course, that's the most work.

Mmm, Lore!  Never made it, never will, but love it.  We call it Hogshead cheese in New Orleans.  I had to MAKE Brian taste it years ago, as he really doesn't like anything that's been gelled.  I put some on a cracker and while making all kinds of little boy faces, he tried it and loved it.  Though they sell it at the local groceries here, we usually wait and get the best kind when we go to LaPlace, Louisiana, to Jacob's, a very old smokehouse where we get our smoked andouille sausage, smoked chickens and smoked sausage.  They sell regular and hot -- I always get the hot.  I can eat a ton of it at one session and even spread Tabasco on the hot version; Brian likes his cut thinly and on a saltine.  I found out years ago while waiting in line how well it freezes; so now when we make a trip to Jacob's, I get a big chunk off the big loaves they make it in, wider than a meatloaf and about twice as long.  

We only eat it as an appetizer.  Do you serve it as a meal?  If so, please tell me how you serve it.

bethk wrote:The hot dogs ~ Boar's Head brand casing beef franks ~ cooked on the grill until split and bakery buns (buy one - get one) also buttered and browned on the grill, were the perfect supper main to go with my wonderful potato salad.  It's amazing how hungry you get for something as simple as a homemade potato salad when you only have it once every couple months.

I know just what you mean, since Brian doesn't like potato salad, egg salad, mashed potatoes, etc.  Love love love potato salad; the sad part is when I make some, unless we're having someone over or I some aside right away for Brian to bring our friend Pete, I eat it all!  

Our regular market used to see Boar's Head deli meat but switched a couple of years ago. But the Px has Boar's Head deli meat so I'm going to ask Brian to check with the ladies behind the counter to see if they sell "casing beef franks," as I've never had those before.  They sound great and I can just about hear them "snap" as you bite into one!  The deli ladies are soooo sweet over there, dealing with both retired and active military men and women.  If you say you'll come back for the sliced meat after you order it, they will track you down in the grocery to give it to you: "Here, baby, I didn't want you to forget it!"  Darling women.

Can anyone help me?  I'm trying to accumulate "points" on the FoodSaver website.  If you log in and become a member of their FreshBucks loyalty and rewards program and use the link below, I will get some points towards my membership.

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Many thanks.  I once did this for someone on here when she wanted to accumulate points and no one fussed so I hope no one is offended by me asking.  No pressure, just hoping you will spend less than 5 minutes to help me out.  I'm on a FoodSaver kick since I got one a while back.  We just love it!  

Niagara Visitor wrote:I made stuffed peppers last night.  Two for me, 6 for son and daughter-in-law.  So that's what I'm having tonight.

But, I am making headcheese today for another day.  I found out that two of my new friends here in the building love headcheese, so I am making some and will have them over for dinner maybe on Sunday.  Pork hocks have been boiled, I just have to take all the fat etc. off.  Of course, that's the most work.

Making Head cheese? Never tried the stuff. Too suspicious of what is in it. What IS in it? My husband, in his crude way, says it is "donkey dick". His choice of words may be accurate.

Bugster2 wrote:

Niagara Visitor wrote:I made stuffed peppers last night.  Two for me, 6 for son and daughter-in-law.  So that's what I'm having tonight.

But, I am making headcheese today for another day.  I found out that two of my new friends here in the building love headcheese, so I am making some and will have them over for dinner maybe on Sunday.  Pork hocks have been boiled, I just have to take all the fat etc. off.  Of course, that's the most work.

Making Head cheese? Never tried the stuff. Too suspicious of what is in it. What IS in it? My husband, in his crude way, says it is "donkey dick". His choice of words may be accurate.

No, Debbie.....there is no donkey anything parts included ~ and, yes, your husband does have a crude way to describe something he knows nothing about.

Traditional headcheese in my part of the country, growing up ~ Ohio ~ was always made within a day or two of butchering your annual steer. And, yes, the head was used. It was boiled with spices for hours until all the small bits of flesh would easily pull off the bone. The best part of any animal is usually the cheeks ~ same for beef, pork and even fish. All the bits of meat, as well as the tongue, was chopped roughly to be used in the end product.

Since there is so much bone and connective tissue in the head the liquid would be very jellied. All the parts were removed, chopped or ground, depending upon the tradition in your family, mixed with enough of the spiced liquid to make a sort of 'meat slurry' which would get poured into long square pans, like a pullman bread loaf pan, and cooled until firm. Think of chunky meat jello and you get an idea of the texture.

When chilled and firm it would be unmolded from the pan and sliced as a sort of luncheon meat ~ actually quite similar to bologna only chunky parts.

The making of lunch meats and headcheese was a way to use all of the animal and not let anything go to waste. It's like all the bits that get tossed into a tub when they are butchering and it is finally all ground up as hamburger. I mean, there is no particular part of the animal that is specificly labeled "hamburger". It's a combination of all the parts that cannot be labeled as 'steak' or 'roast' or some other named cut. But many people don't understand that it is important to honor the animal by not discarding any part(s) and using everything. I know a lot of people get upset when you show them 'ox tails' and explain it's the steer's tail, sliced into chunks. If you tell them that BEFORE they are served a delicious 'ox tail stew' they won't even taste it.....which leaves that much more for me!

Lore's recipe for headcheese sounds different than what I grew up with on a beef farm but the basics are the same....lots of jellied meat bits.

Bugster2 wrote:So, to actually get something like what you would get at a bakery or restaurant, at home, is just a dream.

Bugster2 wrote:Crybaby, I am just quoting what I read. I have no idea if it is true.

Bugster2 wrote:Making Head cheese? Never tried the stuff. Too suspicious of what is in it. What IS in it? My husband, in his crude way, says it is "donkey dick". His choice of words may be accurate.

Debbie, when you say something like you did above, you really confuse the heck out of me. After I responded to your statement where you basically said making a cake at home and having it taste as good as you can get at a bakery is impossible, you said you were just quoting what you read, and had no idea if it’s true. But you didn’t SAY that at all – you said it like it’s what YOU thought.

So when you repeated Joe’s really ugly words about headcheese and then said his words may be accurate, right after YOU ASKED “what’s in it,” you tend to rile people up (well, me anyway). So immediately I want to step in and contradict what you said, as you made me feel badly for Lore. Beth beat me to it by describing what headcheese actually is, but I guess it never occurred to you when you wrote that about headcheese after reading Lore was in the process of making it, how your words might have offended Lore. I was really surprised you chose to repeat Joe’s words here at all but to see you follow them up with YOUR words endorsing what he said made me feel even worse for Lore. Just FYI.

We went to Dane's sister's for a visit today. I got my 'wish' and we went to Musselwhite's Restaurant for the 12 shrimp / 2 side special ($7.50). I've always liked the taste of the fresh and lightly coated St. Augustine area shrimp. Dane had the blackened mahi mahi on the recommendation of his nephew and was very pleased. It's one of the things on the menu that lists 'market price' as the cost, which I've found is most often more than I care to spend. But I didn't think $15.95 was at all overpriced for a large (at least 8 oz.) piece of fresh dolphin fish cooked to perfection.

bethk wrote:We went to Dane's sister's for a visit today.  I got my 'wish' and we went to Musselwhite's Restaurant for the 12 shrimp / 2 side special ($7.50).  I've always liked the taste of the fresh and lightly coated St. Augustine area shrimp.  Dane had the blackened mahi mahi on the recommendation of his nephew and was very pleased.  It's one of the things on the menu that lists 'market price' as the cost, which I've found is most often more than I care to spend.  But I didn't think $15.95 was at all overpriced for a large (at least 8 oz.) piece of fresh dolphin fish cooked to perfection.

I know what you mean about "market price," Beth -- it kind of raises your antenna. I agree that the price was quite reasonable for Dane's fish, and your shrimp dish was downright cheap! I like when we go places where the server mentions the price of the daily specials when they recite and describe them to you. Of course, if it matters to me, I'm not adverse to asking how much it is. Years ago when a place had daily "specials," it usually meant not only something that was prepared that day because of availability but also because it was a good deal. Not so much anymore, at least down here. A "special" used to also indicate it was something that would be brought out promptly as well, which was always nice when you were grabbing a meal on a lunch hour.

We see "market price" on menus down here most often when it's lobster or scallops, or something else that's flown in and not indigenous to our locale -- and you kind of expect it, as you know the price varies that the restaurant pays for the goods. That meat place I'm always raving about, Gourmet Butcher Block, has market price on rib eyes, filets, and other steaks they sell, as the price varies so often that I guess it's not wise for them to print it on the paper "menus" that they have available for you to read and/or take with you. When I go there, I know I'm going to pay a pretty penny for the rib eyes we get so I don't even bother asking 'cause I'm going to get them regardless. They're far from cheap but without a doubt, they're literally the best steaks we've ever had -- and it's been a rare occasion when we've served them to guests that they haven't said the same thing. The beef (it's choice too, not prime) is very, very good but that seasoning they put on them puts them over the top. They've totally RUINED our visits to Ruth's Chris Steak House, and their prime steaks are really over the top good. But given the choice, both of us would opt for the seasoned ones from GBB!

Glad you were able to get your shrimp fix while there, Beth!

Crybaby wrote:

Niagara Visitor wrote:I made stuffed peppers last night.  Two for me, 6 for son and daughter-in-law.  So that's what I'm having tonight.

But, I am making headcheese today for another day.  I found out that two of my new friends here in the building love headcheese, so I am making some and will have them over for dinner maybe on Sunday.  Pork hocks have been boiled, I just have to take all the fat etc. off.  Of course, that's the most work.

Mmm, Lore!  Never made it, never will, but love it.  We call it Hogshead cheese in New Orleans.  I had to MAKE Brian taste it years ago, as he really doesn't like anything that's been gelled.  I put some on a cracker and while making all kinds of little boy faces, he tried it and loved it.  Though they sell it at the local groceries here, we usually wait and get the best kind when we go to LaPlace, Louisiana, to Jacob's, a very old smokehouse where we get our smoked andouille sausage, smoked chickens and smoked sausage.  They sell regular and hot -- I always get the hot.  I can eat a ton of it at one session and even spread Tabasco on the hot version; Brian likes his cut thinly and on a saltine.  I found out years ago while waiting in line how well it freezes; so now when we make a trip to Jacob's, I get a big chunk off the big loaves they make it in, wider than a meatloaf and about twice as long.  

We only eat it as an appetizer.  Do you serve it as a meal?  If so, please tell me how you serve it.

I serve is as a lunch with bread, generally dark rye, basically as an open face sandwich. My husband liked mustard on it or vinegar, I just like some salt. Or, I make potato salad to go with it. I did not grow up with it, don't remember my mother making it, although she used to say that she did. I learned to make it from my hubby's aunt. Mother-in-law's sister. In their family it was a staple. For me in the last 30 or so years it was a staple if there was a family get-together where everyone brought stuff. It is quite labour intensive, but I have lots of time. My hubby's best friend and his wife also love it, so I make it maybe every three or four months for them. She has macular degeneration, is legally blind, and there are a lot of things she can't do any more.

I read here a few posts ago that someone was afraid to try it, not knowing what is in it. Well, first of all, there's no head nor cheese..................

I get some pork hocks, put them in a big pot, cover with water, add salt, pepper, two or three bay leaves, a large onion, and bring it to a boil, then stick in the oven at 250 for about three hours. When the hocks are very tender, take them out of the pot, saving the broth. Let the hocks cool enough to handle, remove ALL the fat, skin, gristle.

Chop the lean meat into small pieces, strain the broth to remove the onion etc. Put the meat into whatever dish you want to chill the headcheese in. I use a pyrex dish with a lid. Bring the strained broth to a boil, dissolve two or three envelopes of Knox unflavoured gelatine in cold water, add that to the hot broth. Stir well making sure the gelatin is all dissolved. The pork hocks have a lot of gelatin, but not enough to be able to slice the headcheese nicely. In German it is called Suelze.

Add what aunt Herta used to say was a good shot of white vinegar ( a few tablespoons full) If you taste it, it should be quite vinegary, it will not be that way once it is done.

The broth should cover the meat plus maybe an inch higher. If you've got way too much broth, keep it for making some delicious egg drop soup. Chop up some green onions,whisk a couple of eggs, throw them in the broth, and you've got a great soup!

You need a min. of 6 hours in the fridge for it to firm up. Overnight is best, and it keeps a long time in the fridge.

Gee, Jimmy....I hate cold as much as you and Tina hate heat. 46° when I stepped outside would set me off for the day. And don't even get me started about sleet and snow.....I don't miss any of it at all.

I'm really not looking forward to the October wedding of DD#2 ~ in Ohio, outside in a park.....I'll probably have to wear REAL shoes! Sure hope I don't have to stand for long.....LOL

Crybaby wrote:

Bugster2 wrote:So, to actually get something like what you would get at a bakery or restaurant, at home, is just a dream.

Bugster2 wrote:Crybaby, I am just quoting what I read. I have no idea if it is true.

Bugster2 wrote:Making Head cheese? Never tried the stuff. Too suspicious of what is in it. What IS in it? My husband, in his crude way, says it is "donkey dick". His choice of words may be accurate.

Debbie, when you say something like you did above, you really confuse the heck out of me.  After I responded to your statement where you basically said making a cake at home and having it taste as good as you can get at a bakery is impossible, you said you were just quoting what you read, and had no idea if it’s true.  But you didn’t SAY that at all – you said it like it’s what YOU thought.

So when you repeated Joe’s really ugly words about headcheese and then said his words may be accurate, right after YOU ASKED “what’s in it,” you tend to rile people up (well, me anyway).  So immediately I want to step in and contradict what you said, as you made me feel badly for Lore.  Beth beat me to it by describing what headcheese actually is, but I guess it never occurred to you when you wrote that about headcheese after reading Lore was in the process of making it, how your words might have offended Lore.  I was really surprised you chose to repeat Joe’s words here at all but to see you follow them up with YOUR words endorsing what he said made me feel even worse for Lore.  Just FYI.

THanks for defending me, but I am absolutely not offended by someone questioning what is in the headcheese. I think my daughter-in-law is also suspicious of what is in it. There are many things things in the world which offend me, but they are things like intolerance, racism, cruelty, etc............... you know, important stuff.

I remember well when I was little and my dad slaughtered a pig, there would be a big kettle over an open fire into which all the little bits of odds and ends were thrown, a soup cooked and everyone in the village came to get a container of "Kessel Suppe" (Kettle soup) Now, what went in there I think was questionable. But, we were all poor, didn't have refrigeration, and sharing was what was done. We never had beef, we would have had to have a bigger kettle!

Niagara Visitor wrote:THanks for defending me, but I am absolutely not offended by someone questioning what is in the headcheese. I think my daughter-in-law is also suspicious of what is in it. There are many things things in the world which offend me, but they are things like intolerance, racism, cruelty, etc............... you know, important stuff.

You're even kinder than I previously thought, Lore, and you proved it by mentioning the things that do indeed offend you and that they're really important. So glad your feelings weren't hurt, as someone's feelings are important to me as well, especially in a public forum.

Well, like I said, I never made hogshead cheese and never will but down here in Louisiana, it was made closer to what Beth described and yes, an actual hog's head was used when making it, as nothing was wasted when they slaughtered an animal. Like in your youth, my mom said many things were shared in the country as well as many tasks when slaughtering day rolled around, no matter which species they were handling. Today I'm sure Jacob's, the place we get it from, and other current purveyors have gone the way of adding gelatin as well. Regardless of which method you use, it's still labor intensive but is really delicious.

I like mine salted as well, along with a generous spread of Tabasco, but I'll bet I would also like it spread on dark rye or pumpernickel, the latter being one of Brian's favorite breads. An open face sandwich with it sounds delicious -- Tabasco has a vinegar base too, so I'll bet I would like Dieter's preferred way of serving it as well.

bethk wrote:Gee, Jimmy....I hate cold as much as you and Tina hate heat.  46° when I stepped outside would set me off for the day.  And don't even get me started about sleet and snow.....I don't miss any of it at all.

I'm really not looking forward to the October wedding of DD#2 ~ in Ohio, outside in a park.....I'll probably have to wear REAL shoes!  Sure hope I don't have to stand for long.....LOL

Tina said, "You better wear your Long Johns / Janes. LOL!"

A bit more on various parts of animals we use.............. I have some oxtails in my freezer right now for making a soup. There's a lot of great meat in there............ waste not, want not, I say. I also love chicken livers which are generally fairly inexpensive.

Niagara Visitor wrote:A bit more on various parts of animals we use.............. I have some oxtails in my freezer right now for making a soup.  There's a lot of great meat in there............ waste not, want not, I say.  I also love chicken livers which are generally fairly inexpensive.  

So many people are not use to eating offals (or, as we called them, 'innards'.....LOL) but it was the 'norm' for us because we had our animals butchered and held in storage lockers (professional freezer businesses) to be picked up as we had room for the meat in our home chest freezers. On butchering day Dad always brought home the beef heart, kidneys, liver and tongue and he would break it down in the kitchen. I wasn't a big fan of the kidneys or liver but I do know we had some really tasty heart and tongue.

I'm not a liver anything fan but I do occasionally cook it for Dane. My Mom taught me to make beef liver in a cast iron grill pan and cook it to medium rare and then serve it with lots of sauteed onions. Same thing with chicken livers and gizzards, although the gizzards have to be either pressure cooked or braised low and slow to be edible IMO. Most were served with a gravy and always a big pile of mashed potatoes.

My friend Lyn and I recently went to an Oriental grocery store we ran across in Orlando. The cuts of meats available was so much different (and SO much less expensive) than anything we can find locally. They had meat trays of chicken hearts and gizzards for pennies....really cheap. I was most excited about bags of chicken feet and chicken necks to make soup stock with. I'm not saying I eat chicken feet, but you've never had such 'chicken-y' soup stock as what you get when you simmer chicken feet down for a few hours with some vegetables, then strain and de-fat after it cools down. It's like chicken jello!

Oxtails are too expensive around here for me to buy ~ but, oh, my.....what good eating! Beef vegetable soup made from your homemade beef stock and 'end of the season' vegetables from the garden and then frozen in pint or quart containers for the winter ~ I don't think there's anything finer!

bethk wrote:

Niagara Visitor wrote:A bit more on various parts of animals we use.............. I have some oxtails in my freezer right now for making a soup.  There's a lot of great meat in there............ waste not, want not, I say.  I also love chicken livers which are generally fairly inexpensive.  

So many people are not use to eating offals (or, as we called them, 'innards'.....LOL) but it was the 'norm' for us because we had our animals butchered and held in storage lockers (professional freezer businesses) to be picked up as we had room for the meat in our home chest freezers.  On butchering day Dad always brought home the beef heart, kidneys, liver and tongue and he would break it down in the kitchen.  I wasn't a big fan of the kidneys or liver but I do know we had some really tasty heart and tongue.

I'm not a liver anything fan but I do occasionally cook it for Dane.  My Mom taught me to make beef liver in a cast iron grill pan and cook it to medium rare and then serve it with lots of sauteed onions.  Same thing with chicken livers and gizzards, although the gizzards have to be either pressure cooked or braised low and slow to be edible IMO.  Most were served with a gravy and always a big pile of mashed potatoes.  

My friend Lyn and I recently went to an Oriental grocery store we ran across in Orlando.  The cuts of meats available was so much different (and SO much less expensive) than anything we can find locally.  They had meat trays of chicken hearts and gizzards for pennies....really cheap.  I was most excited about bags of chicken feet and chicken necks to make soup stock with.  I'm not saying I eat chicken feet, but you've never had such 'chicken-y' soup stock as what you get when you simmer chicken feet down for a few hours with some vegetables, then strain and de-fat after it cools down.  It's like chicken jello!

Oxtails are too expensive around here for me to buy ~ but, oh, my.....what good eating!  Beef vegetable soup made from your homemade beef stock and 'end of the season' vegetables from the garden and then frozen in pint or quart containers for the winter ~ I don't think there's anything finer!

FYI: the term "oriental" in reference to anyone or anything Asian is considered to be a racial slur equivalent to the "N" word for African Americans. How do I know? About 15 years ago I used the same word on another forum and almost started a riot. I had no idea that it was considered offensive. I value my life, so I eliminated the word entirely from my vocabulary.