I'm kind of a purist, only pure leather for me, although I like the idea of
sausage filler maybe cut with high quality artisnally raised fatback.(Shoes are
very lean like venison.) I've smoked them after the soak but before the
pressure cooker before and that works pretty well for another layer of flavor.
After the pressure cooker you can pound them flat with a meat mallet if you
want to put them on your grill but you have to baste them or they dry out.
I can't believe that you would ask me if they could be new shoes with zero
character or flavor over tasty used ones. New shoes would would be totally
gross. My rule is "if I wouldn't bang her, don't eat her shoes."
--- In FairfieldLife@yahoogroups.com, "whynotnow7" <whynotnow7@...> wrote:
>
> Excellent! Would you suggest new shoes fresh off the rack, or perhaps
> something "seasoned" by the wearer first?
>
> And what about the synthetic, plastic and rubber shoes I wear? I'm thinking
> either blend a fine grind in with some beef, pork and spices, stuffing it
> into casings for some very chewy sausage ("low fat" could be sales angle), or
> perhaps create faux oysters (called, what else,"road-oysters") out of the
> soles and slurp them down.
>
> --- In FairfieldLife@yahoogroups.com, "curtisdeltablues" <curtisdeltablues@>
> wrote:
> >
> > Shoes require the same pre-soaking as salt cod. Then I recommend a
> > pressure cooker like you are cooking tendon. When they are soft wack it
> > with half fish sauce, half lime juice, a little sugar, garlic chopped super
> > fine, and Thai chilies, red hot and sliced thin.
> >
> > Oh yeah, important point, only use ladies shoes and be sure to remove the
> > heel if it has one before serving. High heels are slightly less gamey than
> > flats. Jimmy Choo's are particularly tasty prepared this way.
> >
> >
> >
> > --- In FairfieldLife@yahoogroups.com, "whynotnow7" <whynotnow7@> wrote:
> > >
> > > Thanks for the recipe Curtis - maybe if I drink enough the next time I am
> > > BBQing I'll throw a zuch on the barbie - After all, with enough garlic,
> > > olive oil, sea salt, dry cheese and freshly cracked black pepper, I could
> > > probably eat a shoe. :-)
> > >
> > > --- In FairfieldLife@yahoogroups.com, "curtisdeltablues"
> > > <curtisdeltablues@> wrote:
> > > >
> > > > Slice Zukes or yellow summer squash in thin slices the long way, little
> > > > olive oil, salt, pepper and if you really want to get sporty fresh
> > > > grated Parmesan or Romano cheese.
> > > >
> > > > This is the important part. Grill or broil. They have too much water
> > > > to cook with water, you want to concentrate the flavors. They taste
> > > > like Summer man, don't banish them forever till you try this.
> > > >
> > > >
> > > >
> > > >
> > > > --- In FairfieldLife@yahoogroups.com, "whynotnow7" <whynotnow7@> wrote:
> > > > >
> > > > > I literally ate enough zucchini to last a lifetime. Never touch the
> > > > > stuff now.
> > > > >
> > > > > --- In FairfieldLife@yahoogroups.com, Bhairitu <noozguru@> wrote:
> > > > > >
> > > > > > On 08/08/2011 09:11 AM, Sal Sunshine wrote:
> > > > > > > On Aug 7, 2011, at 1:57 PM, Bhairitu wrote:
> > > > > > >
> > > > > > >> When I moved back to my hometown in the 1980s I would go across
> > > > > > >> the
> > > > > > >> border to a farm in Oregon where the farmer sold raw milk, creme
> > > > > > >> and
> > > > > > >> butter. Great stuff. Washington got anal about that stuff.
> > > > > > >>
> > > > > > >> Also recall my TTC in Biarritz where every morning there was a
> > > > > > >> platter
> > > > > > >> stacked high with croissants and tasty Laughing Cow creme
> > > > > > >> cheese. When
> > > > > > >> I got back I bought some of that brand creme cheese and the US
> > > > > > >> version
> > > > > > >> was lousy.
> > > > > > > What happened?? By the time I started going on courses,
> > > > > > > the food was so unpalatable it was almost nauseating. And
> > > > > > > whenever I think of it I'm seriously ticked at myself and
> > > > > > > the rest of the group for being such sheeple and not refusing
> > > > > > > to eat such unadulterated crap.
> > > > > > >
> > > > > > > Sal
> > > > > >
> > > > > > The Varma family must have wanted more of the money. On my TTC the
> > > > > > main
> > > > > > complaint was people were getting tired of cauliflower. We had it
> > > > > > every
> > > > > > which way though we all probably gained a bit of weight with the
> > > > > > weekly
> > > > > > Indian meal where cauliflower pakoras were served. Over all the
> > > > > > food
> > > > > > was good on my TTC as it was on my Sidhis course at Clear Lake in
> > > > > > '78.
> > > > > > Later I heard horror stories though like my friends that went to
> > > > > > Fairfield for their sidhis course and had a friends smuggling them
> > > > > > in
> > > > > > hamburgers. :-D
> > > > > >
> > > > >
> > > >
> > >
> >
>
