| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3259.1 | Same but different | RANGER::PESENTI | Only messages can be dragged | Thu Oct 10 1991 14:21 | 5 |
| It's the same cut of meat. The only difference MIGHT be that the ham hocks
are usually smoked/cured, and the pork hocks might not be. When I do soups
that call for the smoky flavor, I get a slice of smoked ham. It's lots less
fat and calories. To make up for the richness/gelatin added by the hocks,
I use homemade defatted stock instead of the water the recipe usually calls for.
|
| 3259.2 | Top of the line | NEWPRT::WAHL_RO | | Fri Oct 11 1991 13:17 | 6 |
|
I'm not sure about Mass, but the Honeybaked Ham places around here sell
ham bones at their stores. I would think you could call ahead and ask
them to set one aside.
Rochelle
|
| 3259.3 | Pea soup? or Jello?? | KOPEC::ROBERTS | | Mon Oct 14 1991 11:12 | 5 |
| I, also, think a ham bone make a better soup. When I've used ham hocks
for pea soup, I find that the texture is too gelatinous for my taste.
Kinda like fuzzy molten jello... 8^}
-ellie
|
| 3259.4 | Smoke pork chops substitute for hocks | DDIF::FRIDAY | CDA: The Holodeck of the future | Thu Nov 07 1991 10:08 | 3 |
| We've had the same problem finding hocks. A couple of smoked
pork chops works well as a substitute. But they can be hard
to find too.
|