Hi Susie,

Beef cheeks are just what they sound like. They are the equivalent of hog jowls.

I'm also a fan of scrapple, but have to limit my intake due to high cholesterol.

This is so funny. As I read through the posts on December 19, 2003, I find one from 9/30/2002 re: pigs feet. I happen to have my Christmas pigs feet cooking on the stove at this very moment. It's a family tradition since I was a kid. You go to a buther shop, ask them to cut the feet in half lengthwise, boil them in heavily salted water for abour 3-4 hours, boil a separate pot of salted water and cool it. Remove the boiled pigs feet from their pot when they are about to fall off the bone, cool them and then transfer them to the separately boiled and cooled salt water, and chill them in the refrigerator (or outdoors if you live in northern climes--as we now longer do) until you can't stand it any longer and have to break down and eat them. Wonderful. Can't wait until all this cooking is done and I can get to them. Also made my Swedish potato bologna today. It's Christmas. Merry, merry!

Halibut cheeks are exactly that...but on a fish that can weigh upwards of 400 pounds on a trophy female they are scarcely little or fishy. Granted, they're smaller on the 40 pound male. Very tender delicacy. Yum!

jmv, I'm coming to YOUR house for dinner tonight!!
:D

Quick story ----truly happened.

We sponsored Kosovo refugee family

Time went by

One day we asked if there was any food which they enjoyed in Kosovo which they couldn't get here.

They chattered among themselves. Reply:
"Yes, you would say ......cow lungs".

Can you top this?

I don't know if this is a topper, but lots of folks like sweetbreads, tripe, gizzards, intestines (stuffed or not), and brains.

Have you ever considered what is in a hot dog?

OTOH, I think sheep's eyes are a bit over the top.

Hi jmv,

Please share your recipe for Swedish potato bologna.

Swedish potato bologna

6# meat--half pork, half round steak. Select cuts of meat and have the butcher grind the meat together twice
9C potatoes chopped course in a food processor (we used to use a meat grinder--life is simpler these days)
12 tsp salt
6 medium onions chopped fine in a food processor
2 tsp pepper
4 & 1/2 tsp ground allspice
3C beef broth or boullion
2/3 # of pig casings.
Mix all together with your hands (I wear a large plastic garbage bag while doing the mixing and stuffing)
Run water through the casings, then cut them in about 15" lengths. Stuff with the sausage mixture. We do this by hand using a cut off funnel from the inside of an old angelfood cake tin. Tie ends together to make a ring using butcher's string. Wash off the filled rings and place them in baggies to freeze. When ready to cook, remove from freezer and remove exterior baggy. Place frozen ring(s) in water to which you've added a tsp of so of salt to taste, 5 black peppercorns, 5 whole cloves and 5 whole allspice berries. Boil gently for about 45 min. to 1 hour. Slice into two inch pieces, remove skin and eat with mustard if you like. Also good cold, sliced thin on buttered whole wheat bread. May accompany lutefisk and potatoes with cream gravy to add a bit of color to the traditional Swedish Christmas dinner. Don't forget the lefse. Oof dah!

Jmv
Thanks for the recipe. Sounds Yummy.

Also thanks for the tip about using the funnel from an Angel Food cake tin.