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#14
15-08-06, 03:34
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NO worst than....
....tripes..... kidney pie....... calves brain..... sweet bread..... or prairie oysters........ come to think of it.....lobsters.... bottom feeding barbottes.......
Hell creton are not so bad and they taste real good on fresh bread and a little salt and pepper..... Heck next year I will make a batch for you guys to sample.... For all our off shore members who are probably getting hungry reading this........ Cretons is made from the leaf lard that is found in the belly cavity of a nice young pig and is wrappeda round the kidneys area. one side of a pig will yield a one inch thick slab of fat about 10 by 15 inches. It is cut in small 1/2 inch cubes and rendered into its own fat...... one side of the leaf lard has a very thin membrane which becomes very crunchy when deep fried in its own fat. Two pounds will yeild about one cup or less of 1/8 or 1/4 inch little crunchy tidbits...... you have to remember that has the fat is released in the cooling process it gets spooned off...... At my house we mash the little bits into a paste and adda tine bit of clove and cinnamon, salt and pepper and refrigerate over night. Served on fresh French crusty bread they taste like pork roast drippings but much nicer....... Known for giving you heart burn and raising you cholesterol level off the chart...... Bob a.k.a "The cook"
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Bob Carriere....B.T.B C15a Cab 11 Hammond, Ontario Canada 
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