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September 22, 2011
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Volume 7 Issue 38
(706) 332-0090 Columbus/Phenix City (334) 524-8883 Auburn/Opelika
info@tidbitscv.com 3rd Quarter 2011 Week 38
TABLE OF CONTENTS ISSUE 2011.38
Unappetizing Edibles pages 1-4
10% More Ca$h For Your Gold with this Coupon Overcoming the Odds: Helen Keller pages 5-6
That’s So Cheesy
Must Bring Coupon at the tiMe pages 7-8of sale/ purChase to reCeive 10% extra value expires: 10/31/11
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“Lutefisk is not food, it is a weapon of mass destruction. I gladly eat worms and insects, but I draw the line on lutefisk.” -- Jeffrey Steingarten
Sept 18- 24 Page 1
TIDBITS® MUNCHES ON SOME
UNAPPETIZING EDIBLES by Kathy Wolfe
Edible? Yes. Appetizing? Not always. This week, Tidbits cooks up some unusual foods that you might not eat if you knew what they were! • Is it offal or awful? Maybe both! Offal is the term chefs use to refer to the entrails and organs of animals, such as brains, hearts, kidneys, liver, tongue, pancreas and glands. • When you hear the word “sweetbreads,” don’t think banana or pumpkin bread. It’s actually the culinary term for the thymus glands of a lamb, pig or calf, located in the throat and neck. Most often, the glands are soaked in salt water, then poached in milk, after which they are fried. • Head cheese isn’t really cheese at all, but rather a mixture of the meat and tissue found on a pig’s skull, set in gelatin.
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• Remember the old advertising phrase, “There’s always room for Jell-O”? How about a gelatin mold made with meat stock? Add cold pork, We Accept care credit! chicken, hard-boiled eggs and some vegetables, Office Hours Monday - Friday 9:00 to 5:00 • Saturday 9:00 to 2:00 and you’ll end up with a concoction known as Please Call 706-257-7374 for your appointment today! aspic. Although some cooks add unflavored gelatin to the mix for a firmer mold, traditional aspic uses the coagulated broth remaining after boiling an animal’s head and bones. turn the page for more!
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