Monday night, Titus and I had chicken feet for dinner at my house.
Chicken feet...
for dinner...
at my house.
"
These morsels of skin and bones are a unique combination of textures: the wrinkled, puffed up skin on the surface and the soft, gelatinous tendons within."
My husband had all the toes cut off before I got home, so I sadly do not have any pictures of the claws. [Click
HERE to see a picture
from the fabulous www.] However, I did get plenty of other
INTERESTING pictures
to initiate your curiosity, and a recipe
to satisfy your craving. The following are three simple steps to creating
a fabulous feety feast:
- First, I recommend that you start by removing the claws (you can do this by simply cutting off the toes) as they do not “swallow well.”
- Next, season the feet in 2-3 cloves of garlic, a few pinches of salt, a few more pinches of pepper, and 3-4 tablespoons of brown sugar.
- Finally, fry the feet in oil over medium feet. The minute the chicken feet enter the pot, the hot oil will begin to sputter and growl like some form of primordial lava, engulfing the feet until all you can see are the bubbles of the oil.
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| Something's afoot here... |
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| One foot in the right direction... |
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| Footloose and fancy free... |
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| Put your best foot forward... |
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| Holding one's feet to the fire... |
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| Tip-toeing around... |
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| The shoe is on the other foot... |
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| Going toe to toe... |
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| Putting one foot in front of the other... |
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| Fancy footwork... |
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| Anyone want leftovers?? |
Love love love,
Jewel
ummmmmmmm.....yuck? although I did love all your subtitles!
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