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Bob
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Joined: 24 Feb 2003
Posts: 1601
Location: Connecticut and Massachusetts
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 Posted: Tue Nov 14, 2006 1:33 pm Post subject: |
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| I won't try to talk you into liking callos, but I will urge you to save your share for me. |
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Xose
Joined: 24 Oct 2003
Posts: 338
Location: Washington, D.C.
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| Posted: Tue Nov 14, 2006 1:48 pm Post subject: |
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Be my guest!  |
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Bob
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Joined: 24 Feb 2003
Posts: 1601
Location: Connecticut and Massachusetts
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| Posted: Tue May 27, 2008 3:53 pm Post subject: |
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To me, the texture of properly cooked callos is like that of the bread in sopa de ajo. It is important to cut it into small squares and cook it for quite a long while.
If you're squeamish about pigs' feet or calves' feet, you can substitute a little fatty pork (shred it later) and packaged gelatin. |
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