>>>Picky, are we? Or should I start talking about some stuff that we eat - I'm sure I'd hit a nerve somewhere. Well, maybe not you - anyone who can eat black pudding probably won't mind the rest.
>>
>>Bring 'em on, big boy! I'm un-grossable!
>
>I think I was writing about pihtije (pikh-tee-yeh) before. You basically boil pork feet and ears (with skin, but without bristle) in not too much water, to the point where all the meat will easily go off the bones. Add some garlic, salt and a couple of carrots and parsleys. When it's boiled thoroughly, take out the bones, carrots and parsleys,

I hope you then eat them after all that.

>pour the stuff into what vessels you have - something a salad bowl would do, or a pyrex square pan, multiple vessels are also ok - and let it cool thoroughly, until it becomes gelatinous. Fridge is also OK. You can skim the grease if you like - it doesn't look too good after a few days in the fridge.

Yeah, then what do you do with it? Eat it as a jelly, add as stock to a caserole, use as an ointment? ...

There's nowt that puts me off there: like you said, someone who eats fried congealed pig's blood.

>
>I get to gnaw on the bones, to take off the remaining tendons and cartilage before we throw them away.

Don't forget the best bit: the periostium.