So, it's finally time to order some new grass-fed beef via the internet and while browsing through the selection of meat my butcher of choice has on offer, I stumbled upon a few unconventional, but cheap cuts.
Now, there's probably no doubt that those parts, albeit being the cheapest still offer a lot of nutrition. But before blindly ordering anything, I thought I'd better ask you guys and gals how exactly one could prepare such things.
For once there are some pig trotters on offer.
( http://cgi.ebay.de/1-kg-Pfoetchen-vo...item56360bfc65 ). Am I correct that I could just make a stick out of those just as I would with other animal parts?
The second thing I am wondering about are rinds, or at least I thing that's what the corect English translation is ( article with picture: http://cgi.ebay.de/1-kg-Schwarten-vo...item5634a5088a ).
The article says that it's a natural thickening agent. But how exactly do I use this and what kind of things can I do with that?
Thanks in advance for your help!