I made this Green Seasonings for my Chitterlings this Thanksgiving and it was really good!! I will add this new change for now on when cooking my chitterlings! Thanks!
Chitlins I can understand but Hog Maws? I have converted so many people into eating Hog Maws.. nothing like chitlins, they just have a meaty taste if prepared correctly. 🤣🤣🤣🤣 I know chitlins are a very hard sell for many 😐
It saddens me when people leave the membrane on. It hurts both my feelings and my nose. But some people were just taught to leave it on, can't fault them for it. One person even tried to tell me that was where the flavor was!? Many people don't know that most if not ALL of the smell comes from membrane that has been left on. Thanks for watching!
That green seasoning reminds me of sofrito. Like you, I'm the only one that will eat chitlins. I cook them outside because my family will kill my behind 🤣love your video.
It's the same thing really, just different culture. It is called different things based on what part of the world it's made in. And it's ALL delicious !
I don’t eat these nor will I ever at this point, but I love the cleaning and cooking process….it reminds me of how my parents used to clean and cook them. I’m so glad that you emphasized the point of taking off that membrane, it really amazes me that people think that it’s ok to eat that….Pray for my nose and stomach cause I’ll be learning how to clean and cook these soon and I am very terrified that I’m gonna die😔😩😂
You have to clean them well. I was taught to pull the membrane off. There are 3 types of cleaners: 1) Membrane pullers - we pull the membrane to reduce filth and smell. 2) Pickers - These people don't pull the membrane and just try to pick and pull the specks and fat chunks from the Chitlins. 3) Rinsers - These people don't remove the membrane nor do they pick the specks. They just rinse the meat under water after letting it soak for a few hours. I will always be a Membrane puller 🍻
@@Shrashira oh I’m aware of how it supposed to be done….in our household growing up, my folks were membrane pullers and they were definitely clean with them….I’ve never cleaned them before, but I’ll be learning how to do it soon because my folks love how I clean my meats as a whole….oh God, I’m terrified and sick just thinking about cleaning these😩🤦🏽♀️😂
I used to buy Uncle Lou's Chitterlings or Queenella Chitterlings but now I will ONLY buy Aunt Bessie's Chitterlins... NEVER Chitterlins from a bucket ! ! !
@@AshleeNikole FUN FACT: I've lost a good friend over 30 years ago cuz he made Red Bucket Chitterlins when we were in the Military and all he did was thawed it out and put it in the pot ! ! ! 😠😠I never talked to him again, and never looked back ! ! ! We almost fought over it ! ! ! 😠
You don't have to but I personally would boil them once for 30 minutes to get some of that oil and fat that may have been missed. That oil and fat gives a lot of people (including myself) gas and acid reflux.
You should watch my video on "How to Clean and Cook Hog Maws" . You clean them different yes! The main things is to get rid of the fatty areas. The fatty areas are not good to eat at all. That is where the Chitlin connects and should be cut out. I love hog maws, they are better than Chitlins to me.
I simply refuse to eat ANY chitlin that has the membrane still on it. But to each there own. Maybe it was the way I was raised cuz none of the old folks that taught me would leave that on.
Hey now, finally someone who knows how to do it right and NOT REMOVE THE MEMBRANE!! My great grandmother, grandmother and mother all from New Orleans told me the same thing when I cleaned the Chits one year... "Honey, you cleaned all the Chit off the Chitterlings"... Those that do will never know how Chitterlings are suppose to taste.. So sad.. 😔
Chitlins only stink when they haven't been properly cleaned. I don't eat chitlins a lot, however, when I do, it's only 3 people that I eat them from. Myself a family member and a friend. I like to put my chitlins in the oven and bake them after they've been on the stove top for about an hour. I add a couple of Bay Leaves to mine along with chopped garlic, onion, celery and bell pepper. I chop it all up real fine.
I hear ya on that, I am VERY selective as to who's chitlins I eat. If I could I would eat them all of the time, but they are hard to source around here. I only use select brands as well.
Aren't you missing a step? I thought hog maws had a membrane that needs to come off too. Am I wrong about that? I'm no expert on the matter, but that's what I thought.
No Ma'am no membrane, you are thinking about Chitterlings (Chitlins). Pig Stomachs (Hog Maws) have fat and veins that you can and should remove. Thanks for watching.
Cooking chitterlings is truly a labor of love! Thanks for sharing your recipe!
You got that right ! 💪🏽🍻
I made this Green Seasonings for my Chitterlings this Thanksgiving and it was really good!! I will add this new change for now on when cooking my chitterlings! Thanks!
Glad you used it. It makes life so much easier, plus you can modify it fit you needs. Remember, it can be used as a marinade as well.
Love your routine and recipe for chitterlings and hog maws...thanks so much for sharing.
I love the stuff !
So glad that I could help !
You cleaned them very well!
Thanks, I don't want anyone talking smack about my food 😉💪🏽🍻
Great advice fam on why you wait on seasoning.. It helped.
So glad that I was able to help. 🍻
I could listen to your voice all day. Very relaxing
Thanks, my raspy voice drives me crazy!
Thanks for your recipe. I’ve never cooked mine This way, but I will try it your way. Can you post your green sauce recipe, please.
I like mine with a lot of flavor. Search my channel for "How to Make Green Seasonings Recipe: Soul of the South". Enjoy !
Welcome Aboard ! I hope I don't let you down !
Yummy
I can literally eat this all day with NO regard for health ! ! !
No way. No how. Never in my life will I ever. This is the one thing I can’t do. But I’ll enjoy watching you. Jonelle.
Chitlins I can understand but Hog Maws? I have converted so many people into eating Hog Maws.. nothing like chitlins, they just have a meaty taste if prepared correctly. 🤣🤣🤣🤣 I know chitlins are a very hard sell for many 😐
What she watch it for then 😕
@@Shrashira they missing out on some good eating fr!
@@Deeannuh24 Yep !
@@dianebenson8943 😆🤦♀️
Thank u for sharing!
My pleasure!! Glad you checked it out !
Just finished cleaning mine. I'm glad you took that membrane off...I can appreciate this video 🥰
It saddens me when people leave the membrane on. It hurts both my feelings and my nose. But some people were just taught to leave it on, can't fault them for it. One person even tried to tell me that was where the flavor was!? Many people don't know that most if not ALL of the smell comes from membrane that has been left on. Thanks for watching!
@@debrahjohnson1279 It DOES taste better. It's psychological, trust me.
That green seasoning reminds me of sofrito. Like you, I'm the only one that will eat chitlins. I cook them outside because my family will kill my behind 🤣love your video.
It's the same thing really, just different culture. It is called different things based on what part of the world it's made in. And it's ALL delicious !
I don’t eat these nor will I ever at this point, but I love the cleaning and cooking process….it reminds me of how my parents used to clean and cook them. I’m so glad that you emphasized the point of taking off that membrane, it really amazes me that people think that it’s ok to eat that….Pray for my nose and stomach cause I’ll be learning how to clean and cook these soon and I am very terrified that I’m gonna die😔😩😂
You have to clean them well. I was taught to pull the membrane off. There are 3 types of cleaners: 1) Membrane pullers - we pull the membrane to reduce filth and smell. 2) Pickers - These people don't pull the membrane and just try to pick and pull the specks and fat chunks from the Chitlins. 3) Rinsers - These people don't remove the membrane nor do they pick the specks. They just rinse the meat under water after letting it soak for a few hours. I will always be a Membrane puller 🍻
@@Shrashira oh I’m aware of how it supposed to be done….in our household growing up, my folks were membrane pullers and they were definitely clean with them….I’ve never cleaned them before, but I’ll be learning how to do it soon because my folks love how I clean my meats as a whole….oh God, I’m terrified and sick just thinking about cleaning these😩🤦🏽♀️😂
@@jessicaharris9340 After the first two times you clean them, you'll be fine 😉🍻
@@Shrashira ok thanks 😊
Love it
So glad you enjoyed it! Thanks for watching!
Excellent video!
Thank You and Thanks for watching ! ! !
Thank u for the info
Knowledge is Power for sure !
What kind of chitterlings you purchased? Thank you.
I used to buy Uncle Lou's Chitterlings or Queenella Chitterlings but now I will ONLY buy Aunt Bessie's Chitterlins... NEVER Chitterlins from a bucket ! ! !
@ Thank you I agree with you.
@@AshleeNikole FUN FACT: I've lost a good friend over 30 years ago cuz he made Red Bucket Chitterlins when we were in the Military and all he did was thawed it out and put it in the pot ! ! ! 😠😠I never talked to him again, and never looked back ! ! ! We almost fought over it ! ! ! 😠
@ wow I’m so sorry for your lost. Have a Blessed holiday. 🙏
Hi If I put the hog maws in a slow cooker, do I still need to boil them?
You don't have to but I personally would boil them once for 30 minutes to get some of that oil and fat that may have been missed. That oil and fat gives a lot of people (including myself) gas and acid reflux.
What temp do you boil them on? Med high like 5 or med low like 3??
Every stove is different. I have a gas stove so I boil them at medium / medium low. I guess that would be like 4 1/2 to 5 if your range goes up to 10.
@@Shrashira preciate it!!
This, over rice...yummy
Oh Yeah !
I have never cooked hog maws do there have the same texture? Some say hog maws need to cook longer than chitterlings
They are thicker than Chitlins and cook longer! The texture is not the same, Hog Maws are chewier than Chitlins but the flavor is Awesome !
Never made hog maws before but will be making them soon, just purchased some today. So they aren’t to be cleaned like chitterlings?
You should watch my video on "How to Clean and Cook Hog Maws" . You clean them different yes! The main things is to get rid of the fatty areas. The fatty areas are not good to eat at all. That is where the Chitlin connects and should be cut out. I love hog maws, they are better than Chitlins to me.
@@Shrashira thank you!
@@alecia1217 Anytime !
@@alecia1217 To make seasoning easier, please take a look at my "Green Seasoning" Video as well.
That's cause you skinned them. I learned from an older Louisiana Aunt, IN THE LATE 60'S. "GUL CHIL..U THROWING AWAY 1/2 THE DANG-ON CHIT'LIN"
I simply refuse to eat ANY chitlin that has the membrane still on it. But to each there own. Maybe it was the way I was raised cuz none of the old folks that taught me would leave that on.
That's nasty. That membrane must come in off or they're not clean.
Hey now, finally someone who knows how to do it right and NOT REMOVE THE MEMBRANE!! My great grandmother, grandmother and mother all from New Orleans told me the same thing when I cleaned the Chits one year... "Honey, you cleaned all the Chit off the Chitterlings"... Those that do will never know how Chitterlings are suppose to taste.. So sad.. 😔
@@valwaller4612 That's why I buy nothing but. AUNT BESSIES! No NASTY buckets for me!
I totally agree! People just going overboard in cleaning them! Yes there throwing 1/4 of the chittlin away! Well to each is own !
YUMMY 😋 AMAZING THANKS YOU GOODNESS 🌟 CHITTERLINGS ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨,
Chitlins are very tasty if they are done right !
Chitlins only stink when they haven't been properly cleaned. I don't eat chitlins a lot, however, when I do, it's only 3 people that I eat them from. Myself a family member and a friend. I like to put my chitlins in the oven and bake them after they've been on the stove top for about an hour.
I add a couple of Bay Leaves to mine along with chopped garlic, onion, celery and bell pepper. I chop it all up real fine.
I hear ya on that, I am VERY selective as to who's chitlins I eat. If I could I would eat them all of the time, but they are hard to source around here. I only use select brands as well.
@@Shrashira I hear Aunt Bessie is good. I haven't tried hers. I have had Uncle Lou's & that awful red bucket.🤣 I hate the bucket, it's dirty & funky.
@@FeliciaQueen17 I haven't tried Aunt Bessie either. As for the Red or White bucket, those are NT allowed anywhere around me ! 😋🍻
💚💙💛📹🤑✌🙏HI FAM/ YUMMY DELICIOUS-NESS!!!👅LOOKS BOMB🔥🔥
They were very tasty! One of my southern favorites!
I DO ING CHITINS VIDEO TODAY WILL BE OUT TOMORROW THANKS FAM
@@VERNBANG Awesome can't wait !
I don’t think I’ve ever had a hog maw.
If prepared properly it is AWESOME ! ! !
You actually dont need water, start off on low heat, the organ has water left in it that will come out on low heat
I add liquid because I drain the blanching liquid out. Multiple draining will cause the meat to no longer produce its normal amount of liquid.
Aren't you missing a step? I thought hog maws had a membrane that needs to come off too. Am I wrong about that? I'm no expert on the matter, but that's what I thought.
No Ma'am no membrane, you are thinking about Chitterlings (Chitlins). Pig Stomachs (Hog Maws) have fat and veins that you can and should remove. Thanks for watching.