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Mar 2024
2:43pm, 8 Mar 2024
84,947 posts
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Diogenes
Looks like we could have a final four of roast beef & Yorkshire puddings, sausage roll, pasty and pork pie.
And people are saying this is a low?
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Mar 2024
2:57pm, 8 Mar 2024
7,406 posts
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Oscar the Grouch
This round isn't knocking any out either. By the way, when I went to school, oreilles were ears. Are we eating pigs ears? I've certainly made them.
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Mar 2024
4:15pm, 8 Mar 2024
27,568 posts
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TROSaracen
I want to cook pig's ears.
I'd bring the dish in, and say 'I've made right pig's ear out of this....' and then cackle loudly while everyone else groaned 
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Mar 2024
4:31pm, 8 Mar 2024
17,766 posts
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Garfield
and Nanaimo bars' availability isn't restricted to BC...I ate plenty in Ontario.
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Mar 2024
5:18pm, 8 Mar 2024
74,754 posts
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GlennR
Pigs’ ears are available in my local Budgens
Moose nose jelly is where it’s at. I’ve got some elk salami in the fridge.
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Mar 2024
5:24pm, 8 Mar 2024
27,569 posts
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TROSaracen
Instructions
Cut the upper jaw bone of moose just below the eyes.
Boil it in a large kettle of scalding water for 45 minutes.
Remove the boiled moose and chill it in cold water.
Pull out all the hair because boiling has loosened them, and now they can easily be removed. - --Wash it thoroughly so that no hair left behind.
Fill a kettle with freshwater and place the nose in it.
Now also add onion, garlic, spices, and vinegar in it.
Bring it to a boil, then cook it on a reduced flame till tender.
Let it cool overnight in the liquid.
When cool, take the moose nose out of the broth. Now remove and discard the bones and the cartilage.
You have two kinds of meat now, white meat from the bulb of nose and dark meat from the along with the bones and jowls.
Now it is the time to slice the meat thinly and in alternative layers of dark and white meat in a loaf pan.
Reheat the broth to boiling and then pour broth over the meat in the loaf pan.
Let it cool until the jelly has set.
Slice and serve the meat cold.
Nutrition Information: YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 49TOTAL FAT: 0gSATURATED FAT: 0gTRANS FAT: 0gUNSATURATED FAT: 0gCHOLESTEROL: 17mgSODIUM: 547mgCARBOHYDRATES: 4gFIBER: 1gSUGAR: 1gPROTEIN: 7g
© Travel Food Atlas
CUISINE: Canadian
It has a gelatinous texture and likening the flavor of corned beef, as described by Chef Andrew Zimmern.
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Mar 2024
5:25pm, 8 Mar 2024
27,570 posts
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TROSaracen
So is the 'jelly' in fact the moose's snot?
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Mar 2024
5:26pm, 8 Mar 2024
27,571 posts
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TROSaracen
Oh and I have noted the nose hair removal technique, rampant nose hair being an increasing grooming problem for me these days...
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Mar 2024
5:40pm, 8 Mar 2024
64,861 posts
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Derby Tup
You are not alone
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Mar 2024
5:45pm, 8 Mar 2024
1,876 posts
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Weean
My nose hair is not a problem, it's an opportunity!
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