No, some yummy innards. Looks a lot like what they called pig stomach but the translations are usually poor. Never had chicken uterus or any poultry innards. As they say only seen "Through Chinatown Windows". True could be ears before being fried up.
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I see a lot of the right words being used. Put them together in the right order and you get to have the same thing I'm having for my birthday dinner tonight.
I'll bet I'm the only one that want's it. Last time I saw my sister in Chicago we sat down to an order of chitterlings with 5 Spice we ate the whole thing. I've stared at the metal pan of that stuff a bunch of times behind the glass just can't place the right name.
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I've seen it sold as intestine many times. But truth be known, only the girls of the species have it.
One of the ingredients of a McDonalds nugget?.
When they say '100% beef' or '100% chicken', they sincerely mean it.
Dan.
When they say '100% beef' or '100% chicken', they sincerely mean it.
Dan.
Same as the asparagus, when they sell a pack of them and all the good ones are on the outside
We have a winner.
Scott, you and the Mrs. have a standing invite. Please give 24 hours notice and let us know of any food allergies. 🙂
Scott, you and the Mrs. have a standing invite. Please give 24 hours notice and let us know of any food allergies. 🙂
It's a long trip but we are thinking of taking a look at possibly a second home in Oregon, that certainly gets us closer. It's true when you ask virtually no one knows how to translate, it comes out innards or stomach.
Chitterlings, called Andouillette in France are one of my favourites.
BBQ or panfried with the best french fries and loads of Dijon and an Alcase beer - yum!
My impression is that Andouillette have been re-stuffed so to speak with a coarsely ground meat mixture like a sausage. 😀 American style chitterlings rely on a touch of the original for extra flavor. The Chinese just chop and stir fry them (I assume after some pre-cooking). When washed thoroughly I don't see how anyone would be offput.
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We get them prewashed. I do a 5 minute soak in a salt brine, then rinse a few times before soaking them in a boiling water bath for a couple more minutes. After that the world is your oyster. I used Hoisin, sweet chili, chili oil, soy, ginger and uh... I don't remember what else, it was my birthday after all. 🙂 Anyway, the Mrs. said I did a fine job so...
They always look beautiful in the store all Hoisined up, my friends don't understand the appeal. Unfortunately anything even remotely like this has been declared off limits for Christmas dinner.