Cooking Chitlins: On Experimentation

How joyful it is to welcome chitlin season once again!  Went to my regular supper this past Friday evening, and I must say they were very tasty.

In preparation for the festivities, the preceding weekend I had thawed out a couple of quarts that I’d saved from last winter, and on a whim I tried a little variation when I heated them back up to eat.  Specifically, having warmed them back up, I put a couple of forkfuls’ worth in two teacups.  In one I added Worcestershire sauce, and in the other, Marsala cooking wine.

I am pleased to report that the Worcestershire sauce was a complete success, a result which I confirmed Friday at the chitlin supper when I had them bring a bottle to the table and I tried it out on an entire serving at once.

The Marsala wine was just too strong a flavor.  It may well be that because I added it to the finished product the flavor hadn’t had a chance to mellow out.  Maybe I’ll add it in while heating up a small helping next time.  The jury’s still out on that, in other words.

My next two experiments will involve apple cider vinegar and teriyaki sauce.  The vinegar will definitely be something to add while heating them back up.  I know some folks cook with it in the pot as well, and that’s certainly something I intend to try, based on how the smaller-batch experiment turns out.  The teriyaki will be something that can be, like the Worcestershire, added to the final serving.  You know, if you ever-so-slightly slur “chitlins teriyaki” when you say it, you sound amazingly like you’re saying “chicken teriyaki.”  So the impish chitlin chef could have a little fun offering his unsuspecting guests a nice plate of chitlins teriyaki.

I will keep Gentle Reader informed of my results obtained, as always.

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